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Background: Dietary intervention, including polyphenol consumption, is recognized as an effective strategy to prevent obesity. Although fermented jujube juice (FJJ) with lactic acid bacteria has been shown to be rich in polyphenols and have strong antioxidant properties, little is known about its anti-obesity properties., Results: Untargeted metabolomics was employed to identify and analyze the differential metabolites between FJJ and raw jujube juice. A total of 431 metabolites belonging to diverse classes and with various functional active ingredients were quantitatively identified. The animal experiments results showed that FJJ administration for 13 weeks significantly inhibited high-fat-diet-induced body and epididymal adipose weight gain, and improved the serum lipid parameters in obese mice. Additionally, DNA-sequencing results revealed that FJJ treatment increased Akkermansia abundance in the gut and changed the composition of fecal microbiota by decreasing the Firmicutes/Bacteroidota ratio and Helicobacter pylori abundance., Conclusion: These findings suggest that FJJ contributes to regulating lipid accumulation and gut microbiota composition in high-fat-diet-induced obese mice, which helps to prevent obesity. Hence, FJJ has the potential to be a beneficial beverage for controlling obesity. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

Background: The effective hot-air drying of foods such as jujube requires an effective green pretreatment alternative to chemical pretreatments. Jujube slices were pretreated using 5 and 10 mg mL -1 ultrasound-assisted vitamin C (UVC) for 10, 20, and 30 min, followed by hot-air drying., Results: Ultrasound-assisted vitamin C pretreatment for 10, 20, and 30 min modulated the characteristics of fresh jujube slices such as water loss (from -28.25% to -25.52% after 30 min of UVC pretreatment), solid gain (from -31.68% to -26.82% after 30 min of UVC pretreatment), loss of total and reducing sugars (from 200.25 mg and 34.88 mg to 287.14 mg and 4.71 mg, respectively, after 30 min of UVC pretreatment), total soluble solids (from 76.32 o Brix to 82.08 o Brix), and water diffusivity (from 9.01 × 10 -10  m 2  s -1 to 6.71 × 10 -10  m 2  s -1 ). These characteristics were associated with altered surface morphology and improved drying characteristics. The UVC pretreatment preserved an acceptable reddish-yellow or orange-like color during hot-air drying and reduced the browning index from 26.3 optical density (OD)/g DM to 23.25 OD/g dry mass basis (DM), which was connected with reduced 5-hydroxymethylfurfural (HMF) content. On the other hand, the proportions of bioactive components such as vitamin C increased from 1.05 mg g -1 DM to 9.02 mg g -1 DM, phenolics increased from 12.8 mg gallic acid equivalent (GAE)/g DM to 17.5 mg GAE/g DM, flavonoids increased from 4.0 mg rutin equivalent (RE)/g DM to 4.4 mg RE/g DM, and procyanidin content increased from 2.0 mg catechin equivalents (CE)/g DM to 2.9 mg CE/g DM in UVC pretreated jujube slices, which had a positive association with increased antioxidant activity - for example, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) increased from IC 50 22.5 mg DM/mL to 8.0 mg DM/mL, 2,2-diphenyl-1-picrylhydrazyl (DPPH) changed from IC 50 36.5 mg DM/mL to 9.5 mg DM/mL, and ferric reducing antioxidant power (FRAP) increased from 2.0 mg vitamin C equivalent (VCE)/g DM to 11.9 mg VCE/g DM)., Conclusion: The data indicated that UVC can be used as a promising pretreatment method for improving the hot-air drying characteristics and the quality of jujube slices. © 2023 Society of Chemical Industry., (© 2023 Society of Chemical Industry.)

Background: Jujube contains a waxy cuticle that acts as a barrier against fungal pathogens, prevents nutrition damage and leakage due to mechanical damage, and maintains water content. Chemical treatment before drying is the most commonly used method for whole jujube. Although chemical pretreatment can effectively enhance drying kinetics, it can lead to the loss of soluble nutrients and cause food safety issues due to chemical residues. Therefore, this study aimed to explore the effect of various pretreatments (cold plasma, cold plasma activated water, ultrasonics, thermosonication, and blanching) on the drying process and quality properties of whole jujube so as to find effective green alternatives to chemical pretreatment., Results: The application of chemical, cold plasma, and thermosonication significantly altered the surface morphology of jujube by etching larger cracks and holes, which can facilitate the transfer of moisture, thereby improving the drying rate and the effective diffusivity. Chemical, cold plasma, and thermosonication pretreatment reduced drying time by 18%, 12%, and 7% respectively, thereby increasing the content of total phenolics by 13%, 12%, and 6% respectively, and enhancing antioxidant capacity (ferric reducing antioxidant power) by 13%, 11%, and 3% respectively. In addition, chemical and cold plasma pretreatment reduced the generation of 5-hydroxymethylfurfural by 25% and 15% respectively., Conclusion: Cold plasma is a promising green alternative method to chemical pretreatment for drying processes of whole jujube. © 2021 Society of Chemical Industry., (© 2021 Society of Chemical Industry.)

Background: Obesity and type 2 diabetes mellitus are the most extended current chronic diseases and also Alzheimer pathology which is a progressive degenerative neurological disorder. Therefore, finding effective enzyme inhibitors responsible for the development of these diseases are essential. Therefore, the aim of this study was to investigate the impact of fruit purée (Cydonia oblonga, Ziziphus jujube and Malus domestica) and pomegranate juice cultivar ('Mollar de Elche' and 'Wonderful') of dried pomegranate sheets (DS) on the inhibition of enzymes associated with metabolic (α-amylase, α-glucosidase, and pancreatic lipase activity), and neurological disorder (acetylcholinesterase and butyrylcholinesterase activity). Quality properties (colour coordinates, texture properties and sensory characteristics) of DS were also studied. In addition, it was researched the effect of storage conditions (4 months at 4 and 20 °C) on phenolic content., Results: DS from jujube had the highest antioxidant capacity and were characterized by the highest storage stability with respect to phenolic compounds. The α-amylase and α-glucosidase half maximal inhibitory concentration (IC 50 , in mg mL -1 ) inhibition of DS ranged from 107 to 216 and from 55.2 to values indicating no effect, respectively. The inhibition toward pancreatic lipase (IC 50  < 5 mg mL -1 ), acetylcholinesterase (ranged 9.15-22.2%) and butyrylcholinesterase (ranged 20.6-48.6%) was increased with the presence of total flavonoids and hydroxycinnamic acids content (identifying mainly in DS from quinces). It is noteworthy that none of the samples presented off-flavour notes, supporting the high quality of the products., Conclusion: DS can be an innovative supplement to a diet as a snack used in the prevention of neurological changes and disorders of carbohydrate and lipid metabolism. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)

Background: Ziziphus jujuba Miller cv. Dongzao is extremely susceptible to reddening, browning, nutritional loss, and perishability after harvest. In this study, we evaluated the mechanisms of calcium chloride and chitosan/nano-silica composite film treatments on the quality, especially in reddening, by physiological and metabolomic assays., Results: The treatment delayed the decline of phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS), and chalcone isomerase (CHI) activities. Meanwhile, the treated groups retarded the increases in anthocyanin and quercetin contents by inhibiting the gene expressions of flavonol synthase (ZjFLS), dihydroflavonol 4-reductase (ZjDFR), and anthocyanidin synthase (ZjANS), while promoting leucoanthocyanidin reductase (ZjLAR) expression, which leads to retardation of fruit reddening. Anthocyanins were found to be responsible for post-harvest winter jujube reddening through principal component analysis. Results from the technique for order preference by similarity to an ideal solution indicated that the treated group delayed the decline of the quality of 'Dongzao' and extended its shelf life., Conclusion: The treatment induced the heightening of flavonoids metabolism. They enhanced the nutritional value and the ability to resist stress by delaying the decline of PAL, CHS, and CHI activities. Meanwhile, the treated groups retarded the increase in anthocyanin and quercetin contents by inhibiting the gene expressions of ZjFLS, ZjDFR, and ZjANS and promoting ZjLAR expression, which leads to retardation of fruit reddening. Anthocyanins are responsible for post-harvest winter jujube reddening. Coating treatment effectively delayed the decline of winter jujube quality. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)

Background: Slight acidic electrolyzed water (SAEW) has been widely used in cleaning systems of fruit and vegetables. It strongly reduces microbial contamination. However, no information is available on whether SAEW offers the potential for fresh jujube cleaning. The purposes of this study were, first, to compare the effectiveness of SAEW with commercial sanitizers (i.e. sodium hypochlorite (NaClO) or calcium hypochlorite (Ca(ClO) 2 )) on 'Jiancui' jujube; second, to determine the response of fruit decay, tissue calcium (Ca) content, and quality attributes to dip application of calcium nitrate (Ca(NO 3 ) 2 ) by concentration; and third, to investigate the effects of SAEW combined with Ca(NO 3 ) 2 or calcium acetate (Ca(OAc) 2 )) on fruit Ca uptake, quality attributes, and bioactive compounds., Results: Fruits washed with NaClO, Ca(ClO) 2 , or an SAEW solution showed no difference in reduction of decay incidence. In contrast to NaClO treatment, SAEW or Ca(ClO) 2 significantly retarded losses in fruit firmness (FF), green color (hue angle), and skin lightness (L*), and maintained intact pericarp tissue structure during storage at 1 °C. Application of Ca(NO 3 ) 2 at 5-10 g L -1 effectively promoted Ca 2+ uptake and minimized declines in FF and L* value but had no effect on decay development. Adding 10 g L -1 Ca(NO 3 ) 2 or Ca(OAc) 2 to SAEW provided an additional benefit in increasing decay resistance, increasing Ca 2+ into fruit and increasing levels of bioactive compounds in jujube fruit., Conclusion: SAEW in combination with Ca(NO 3 ) 2 or Ca(OAc) 2 has commercial potential for fresh jujube disinfection and improving storage quality as a result of the cleaning processes. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

Background: Trisodium phosphate (TSP), generally recognized as safe (GRAS), could control postharvest diseases and maintain fruit quality. However, changes of fruit quality and sucrose metabolism in harvested jujube after TSP treatment remain largely unknown. In the current study, jujube fruit (cv. sanxing) was used to study the effects of TSP on storage quality and sucrose metabolism during storage at 20 ± 2 °C with 40-50% relative humidity (RH)., Results: The results showed that 0.5 g L -1 TSP treatment reduced weight loss and reduced sugar content, suppressed the reduction of fruit firmness, maintained ascorbic acid (AsA) content and inhibited respiratory rate of jujube fruit. In addition, TSP treatment also reduced acid invertase (AI) and neutral invertase (NI) activities in sucrose metabolism in jujube fruit. Sucrose synthase-cleavage (SS-c), sucrose synthase-synthesis (SS-s) and sucrose phosphate synthase (SPS) activities were also suppressed by TSP treatment., Conclusion: Treatment with TSP could effectively reduce enzymes activities in sucrose metabolism and maintain storage quality of jujube fruit during storage. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)

Background: Daily intake of fruits and vegetables as suggested by the World Health Organization is lower than the recommended dietary intake (RDI). A good option to increase the intake of fruit and vegetables is the consumption of smoothies. This work evaluated the effect of adding fig, jujube or quince purée to pomegranate juice (cultivars 'Wonderful' and 'Mollar de Elche') in preparing smoothies at two ratios of purée:juice (40:60 and 60:40) on the composition of minerals, sugars, organic acids, vitamin C, antioxidant activity and polyphenols., Results: Smoothies composition was mainly affected by the addition of the fruit purée. Twenty-eight polyphenolic compounds were found in the pomegranate smoothies (quadrupole time-of-flight liquid chromatography-mass spectrometry). The highest total content of polyphenolic compounds (ultra-performance liquid chromatography with photodiode array and fluorescence detection) was found in smoothies with quince purée, 501 mg 100 g -1 fresh weight (FW), followed by jujube and figs, with 374 and 320 mg 100 g -1 FW, respectively. Fig smoothies were rich in anthocyanins, while the jujube ones had high content of flavonols and vitamin C; finally, the quince smoothies were rich in hydroxycinnamic acids., Conclusion: A positive effect of the addition of minor crops (fig, jujube and quince) was observed on the nutritional and functionality of the novel pomegranate smoothies. Moreover, the addition of jujube contributed to an enrichment of the final smoothies in vitamin C and organic acids, while an increase of pectin content was found in fig and quince pomegranate based smoothies. Therefore, the blend of minor Mediterranean crop purées with pomegranate juice to produce smoothies is a good strategy to promote the consumption of these healthy but underutilized fruits. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

Background: The taste of dried jujube fruit when compared with fresh ones is less palatable, as it develops bitterness during drying and storage. Therefore, identifying the methods by which bitterness occurs is essential for developing strategies for processing and storage., Results: Bitterness in fresh jujube fruit was negligible; however, it increased by 0.9-, 1.5- and 1.8-fold during drying and storage over 6 and 12 months. The moisture significantly decreased during harvesting and drying. Free amino acids, except proline and tyrosine, significantly decreased during drying and storage. Fructose, glucose and sucrose hardly changed during harvest, drying and storage. Titratable acidity, total phenolic and total flavonoids contents were stable during harvest and drying, but increased upon storage. Additionally, protocatechuic and ellagic acids were not detected in fresh jujube fruit, however, were found to increase during drying and storage., Conclusion: Bitterness in fresh jujube fruit tasted negligible because of meagre amount of phytochemicals, while the condensation effect of moisture reduction, the loss of free amino acids, and the formation of protocatechuic and ellagic acids could aggravate the bitterness of jujube fruit during drying and storage. © 2017 Society of Chemical Industry., (© 2017 Society of Chemical Industry.)

Background: Ultrasound has been applied in fruit pre-washing processes. However, it is not sufficient to protect fruit from pathogenic infection throughout the entire storage period, and sometimes ultrasound causes tissue damage. The goal of this study was to investigate the effects of calcium chloride (CaCl 2 , 10 g L -1 ) and ultrasound (350 W at 40 kHz), separately and in combination, on jujube fruit quality, antioxidant status, tissue Ca 2+ content and distribution along with cell wall metabolism at 20 °C for 6 days., Results: All three treatments significantly maintained fruit firmness and peel color, reduced respiration rate, decay incidence, superoxide anion, hydrogen peroxide and malondialdehyde and preserved higher enzymatic (superoxide dismutase, catalase and peroxidase) and non-enzymatic (ascorbic acid and glutathione) antioxidants compared with the control. Moreover, the combined treatment was more effective in increasing tissue Ca 2+ content and distribution, inhibiting the generation of water-soluble and CDTA-soluble pectin fractions, delaying the solubilization of Na 2 CO 3 -soluble pectin and having lower activities of cell wall-modifying enzymes (polygalacturonase and pectate lyase) during storage., Conclusion: These results demonstrated that the combination of CaCl 2 and ultrasound has potential commercial application to extend the shelf life of jujube fruit by facilitating Ca 2+ absorption and stabilizing the cell wall structure. © 2017 Society of Chemical Industry., (© 2017 Society of Chemical Industry.)

Background: Pectin is related to fruit maturation and loss of flesh firmness. In this research, changes in pectin characteristics, including pectin content, neutral sugar composition, molecular weight (M w ) distribution and degree of methylesterification (DM), in six different growth stages (S1 to S6) of jujube fruit were assessed., Results: The growth of jujube fruit corresponded to an increase in water-soluble pectin (WSP) and a decrease in sodium carbonate-soluble pectin (SSP). The chelate-soluble pectin (CSP) content reached a maximum level at S3 but decreased significantly from S3 to S4. Arabinose proved to be the principal branched neutral monosaccharide in pectin during growth and was lost from WSP, CSP and SSP in S4 to S6. The ratios of (arabinose + galactose)/rhamnose indicated that the branched chains of WSP, CSP and SSP degraded in S2, S3 and S4 respectively. SSP depolymerized from S2 and increased as jujube fruit ripened. By contrast, WSP depolymerized throughout ripening. The DM of pectins ranged from 45.38 to 92.21%. Among the obtained DMs, the lowest was observed in WSP from ripened jujube fruit (S6)., Conclusion: The content, neutral sugar composition, DM and M w distribution of pectins changed markedly as jujube fruit ripened. Jujube fruit could be a promising alternative source of pectins in terms of maturation degree. WSP from S6 and CSP from S1 or S2 could be used as gelling agents in low-sugar-containing products because of their low methoxyl pectin contents. WSP from S1 could also be applied as a thickener or emulsifier owing to its high M w distribution. © 2017 Society of Chemical Industry., (© 2017 Society of Chemical Industry.)

Background: Few studies have been performed on changes in organoleptic, nutritive, functional, and physiological properties during jujube fruit development and on-tree ripening. In this work, a comparative study on the evolution of physical, chemical, nutritive, and physiological parameters and bioactive compounds of two Spanish jujube cultivars was performed., Results: Both cultivars showed a non-climacteric ripening pattern, although the JM cultivar was smaller, sweeter, softer, and more highly coloured than the JG, which was characterised by having larger and firmer fruits, although less sweet and coloured. Both cultivars showed high TAA, which was highly correlated with the concentration of total phenols, giving them great functional properties., Conclusion: This fruit has little economic importance in Spain and it is just marginally grown for self-consumption or for ornamental purposes. Given the excellent properties of these fruits, it could be considered a fruit species of great interest, and commercial growth of these cultivars with high yields and fruits with high functional properties should be promoted. © 2016 Society of Chemical Industry., (© 2016 Society of Chemical Industry.)

Background: Jujube fruit is eaten mostly fresh, but may be dried (Chinese dates and tea) or processed into confectionary recipes in bread, cakes, compotes, and candy. Given that the quality of jujube available on the market differs on account of various factors such as geographical environment, cultivar, processing conditions, and storage conditions, and that, for consumers, flavour and nutrition properties of jujube represent the major parameters in determining the quality of jujube, the main goal of this study were to determine the main physico-chemical properties of jujube fruits, sugars and organic acids profiles, protein, mineral constituents, volatile composition and sensory profile of jujube fruits. This would allow breeders to select cultivars with higher levels of nutrients and also enable increasing dietary intake by consumers., Results: Investigations showed that jujube fruit weight ranged from 4.8 to 29.3 g fruit(-1) . Four sugars (glucose, fructose, sucrose and sorbitol) and four organic acids (citric, malic, ascorbic and succinic acids) were identified and quantified by high-performance liquid chromatography in jujube fruits. Potassium, calcium and magnesium were the major mineral constituents in jujube fruits. Fifteen volatiles compounds were found in the aroma profile of jujube fruits (nine were aldehydes, three terpenes, one ester, one ketone and one linear hydrocarbon)., Conclusion: The results showed that Spanish jujube cultivars studied are a good source of vitamin C, and they have a low content of Na. The jujube cultivar with the most appreciated quality by consumers was GAL; the GAL fruits were sweet, crunchy, and had high intensities of jujube ID and apple flavour a long after-taste. Therefore, jujube grown in Spain has a great potential to be exploited for functional foods. © 2015 Society of Chemical Industry., (© 2015 Society of Chemical Industry.)

Background: To effectively extend the shelf life of fresh jujube, carbon monoxide (CO), as a small molecular gas, was applied to fumigate fresh jujube. The quality and antioxidant activity of jujubes fumigated with carbon monoxide at concentrations of 0 (control), 5, 10, 20 and 40 µmol L⁻¹ for 1 h under ambient temperature were investigated., Results: The jujube fumigated with 10 µmol L⁻¹ CO showed the best preserving effect amongst all samples. At 30 days, the decay incidence of jujube fumigated with 10 µmol L⁻¹ CO is only two-thirds of that of control sample; its red index and weight loss rate were 22.8% and 19.4% lower, and its firmness, soluble solids content (SSC) and acidity were 18.7%, 5.4% and 12.2% higher than that of control samples, respectively. Its vitamin C and total flavonoid contents were also the highest. However, no significant difference in total polyphenol content was found. The jujubes treated with 10 µmol L⁻¹ CO exhibited the highest antioxidant activity in terms of reducing power and 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical scavenging activity. However, the jujubes fumigated with 40 µmol L⁻¹ CO showed inferior characteristics compared with the control sample., Conclusion: Fumigating jujubes with proper concentration of CO probably is a potential novel method for post-harvest jujube preservation in the future., (© 2013 Society of Chemical Industry.)

Background: The effect of storage temperature on physiological responses in Indian jujube (Ziziphus mauritiana Lamk. cv. Gola) fruit was investigated. Freshly harvested fruits at physiological maturity characterised by colour-turning stage were stored at ambient temperature, 12 and 6 °C for 21, 35 and 35 days respectively. Headspace O2, CO2 and C2H4, moisture content, respiration, ethylene production, firmness, tristimulus colour, chroma, hue angle and chilling injury index were monitored during fruit storage., Results: Rates of respiration and ethylene production increased after 1 week of storage at ambient temperature, while peaks were observed after 2 weeks at 12 and 6 °C. Headspace O2 decreased continuously during storage, while CO2 and C2H4 increased at all storage temperatures. Moisture content and firmness also decreased during storage. Hunter L* values increased during storage, which correlated with the darkening of fruit colour. Fruit stored at ambient temperature did not show any chilling injury symptoms, while chilling injury appeared on day 28 under 12 °C storage and on day 21 under 6 °C storage., Conclusion: Indian jujube fruit showed high rates of respiration and ethylene production that were significantly affected by different storage temperatures. Lower temperatures increased the shelf life of the fruit, but chilling injury was a problem under 6 °C storage. Indian jujube fruit could be stored at 6 °C for up to 35 days if chilling injury could be alleviated., (© 2012 Society of Chemical Industry.)

Background: Zizyphus lotus seeds are an unutilized source of vegetable oil and protein and nothing has been reported on their physicochemical characteristics which would indicate the potential uses of these seeds., Results: The percentage composition of the Zizyphus lotus seeds is (on a dry-weight basis): ash 1.05%, oil 32.92%, protein 19.11%, total carbohydrate 40.87% and moisture 6.05%. Calcium, potassium and magnesium constitute the major minerals of Zizyphus lotus seeds. The seed proteins are rich in threonine, glutamic acid, leucine, arginine and aspartic acid (26.73%, 17.28%, 13.11%, 9.47% and 7.76%, respectively). The main fatty acids of the oil are oleic (61.93%), linoleic (18.31%) and palmitic (9.14%) acids. Glycerol trioleate (OOO; O: oleic acid) was the most abundant triacylglycerol, representing 26.48% of the total triacyglycerols. β-Tocopherol was the major tocopherol (130.47 mg 100 g(-1) ). This oil was rich in Δ7-campestrol and β-sitosterol (147.82 and 82.10 mg 100 g(-1) oil), respectively., Conclusion: Zizyphus lotus seeds are rich in fat and protein which are of potential industrial significance. In addition, Zizyphus lotus L. seed oil contained many bioactive compounds. This fact is of great economic interest owing to several applications of Zizyphus lotus L. seeds in the food, cosmetics and medicinal industries., (Copyright © 2011 Society of Chemical Industry.)