Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan–Phenylalanine Nanocomposites (CS–Phe NCs)
The production and sustainability of grape berries with high quality and health-promoting properties is a major goal. In this regard, nano-engineered materials are being used for improving the quality and marketability of berries. In this study, we investigated the potential role of chitosan–phenyla...
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MDPI AG
2021-09-01
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| Series: | Nanomaterials |
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| Online Access: | https://www.mdpi.com/2079-4991/11/9/2287 |
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| author | Gholamreza Gohari Elnaz Zareei Muhittin Kulak Parisa Labib Roghayeh Mahmoudi Sima Panahirad Hessam Jafari Gholamreza Mahdavinia Antonio Juárez-Maldonado José M. Lorenzo |
| author_facet | Gholamreza Gohari Elnaz Zareei Muhittin Kulak Parisa Labib Roghayeh Mahmoudi Sima Panahirad Hessam Jafari Gholamreza Mahdavinia Antonio Juárez-Maldonado José M. Lorenzo |
| author_sort | Gholamreza Gohari |
| collection | DOAJ |
| description | The production and sustainability of grape berries with high quality and health-promoting properties is a major goal. In this regard, nano-engineered materials are being used for improving the quality and marketability of berries. In this study, we investigated the potential role of chitosan–phenylalanine nanocomposites (CS–Phe NCs) in improving the quality of Flame Seedless (<i>Vitis vinifera</i> L.) grape berries, such as titratable acidity (TA), pH, total soluble solids (TSS), ascorbic acid, total phenolics, total flavonoids, anthocyanin, 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity, and phenylalanine ammonia-lyase (PAL) activity. In this context, grape berries collected in two growing seasons (2018–2019) were screened. Regarding the experimental design, the treatments included chitosan at a 0.5% concentration (CS 0.5%), phenylalanine at 5 mM and 10 mM concentrations (Phe 5 mM and Phe 10 mM), and chitosan–phenylalanine nanocomposites (CS–Phe NCs) at 5 mM and 10 mM concentrations. The lowest TA was recorded in grape berries treated with CS–Phe NCs with a 10 mM concentration. However, treatments enhanced with TSS, which reached the highest value with 10 mM of CS–Phe NCs, were reflected as the highest ratio of TSS/TA with 10 mM of CS–Phe NC treatment. Nanocomposites (NCs) also increased pH values in both study years compared to the control. Similarly, the ascorbic acid and total phenolic content increased in response to NP treatment, reaching the highest value with 5 mM and 10 mM of CS–Phe NCs in 2018 and 2019, respectively. The highest flavonoid content was observed with 5 mM of CS–Phe NCs in both study years. In addition, the anthocyanin content increased with 5 and 10 mM of CS–Phe NCs. PAL activity was found to be the highest with 5 mM of CS–Phe NCs in both study years. In addition, in accordance with the increase in PAL activity, increased total phenolics and anthocyanin, and higher DPPH radical scavenging activity of the grapes were recorded with the treatments compared to the control. As deduced from the findings, the coating substantially influenced the metabolic pathway, and the subsequent alterations induced by the treatments were notably appreciated due to there being no adverse impacts perceived. |
| first_indexed | 2024-03-10T07:22:01Z |
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| last_indexed | 2024-03-10T07:22:01Z |
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| spelling | doaj.art-39a20801ca914dfd86e99d915c9d62512023-11-22T14:30:15ZengMDPI AGNanomaterials2079-49912021-09-01119228710.3390/nano11092287Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan–Phenylalanine Nanocomposites (CS–Phe NCs)Gholamreza Gohari0Elnaz Zareei1Muhittin Kulak2Parisa Labib3Roghayeh Mahmoudi4Sima Panahirad5Hessam Jafari6Gholamreza Mahdavinia7Antonio Juárez-Maldonado8José M. Lorenzo9Department of Horticultural Sciences, Faculty of Agriculture, University of Maragheh, Maragheh 55181-83111, IranDepartment of Horticultural Science, Faculty of Agriculture, University of Kurdistan, Sanandaj 66177-10175, IranDepartment of Herbal and Animal Production, Vocational School of Technical Sciences, Igdir University, Igdir 18900, TurkeyPolymer Research Laboratory, Department of Chemistry, Faculty of Science, University of Maragheh, Maragheh 55181-83111, IranDepartment of Horticulture, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, IranDepartment of Horticultural Sciences, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, IranDepartment of Organic Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz 51666-16471, IranPolymer Research Laboratory, Department of Chemistry, Faculty of Science, University of Maragheh, Maragheh 55181-83111, IranDepartamento de Botánica, Universidad Autónoma Agraria Antonio Narro, Saltillo 25315, MexicoCentro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainThe production and sustainability of grape berries with high quality and health-promoting properties is a major goal. In this regard, nano-engineered materials are being used for improving the quality and marketability of berries. In this study, we investigated the potential role of chitosan–phenylalanine nanocomposites (CS–Phe NCs) in improving the quality of Flame Seedless (<i>Vitis vinifera</i> L.) grape berries, such as titratable acidity (TA), pH, total soluble solids (TSS), ascorbic acid, total phenolics, total flavonoids, anthocyanin, 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity, and phenylalanine ammonia-lyase (PAL) activity. In this context, grape berries collected in two growing seasons (2018–2019) were screened. Regarding the experimental design, the treatments included chitosan at a 0.5% concentration (CS 0.5%), phenylalanine at 5 mM and 10 mM concentrations (Phe 5 mM and Phe 10 mM), and chitosan–phenylalanine nanocomposites (CS–Phe NCs) at 5 mM and 10 mM concentrations. The lowest TA was recorded in grape berries treated with CS–Phe NCs with a 10 mM concentration. However, treatments enhanced with TSS, which reached the highest value with 10 mM of CS–Phe NCs, were reflected as the highest ratio of TSS/TA with 10 mM of CS–Phe NC treatment. Nanocomposites (NCs) also increased pH values in both study years compared to the control. Similarly, the ascorbic acid and total phenolic content increased in response to NP treatment, reaching the highest value with 5 mM and 10 mM of CS–Phe NCs in 2018 and 2019, respectively. The highest flavonoid content was observed with 5 mM of CS–Phe NCs in both study years. In addition, the anthocyanin content increased with 5 and 10 mM of CS–Phe NCs. PAL activity was found to be the highest with 5 mM of CS–Phe NCs in both study years. In addition, in accordance with the increase in PAL activity, increased total phenolics and anthocyanin, and higher DPPH radical scavenging activity of the grapes were recorded with the treatments compared to the control. As deduced from the findings, the coating substantially influenced the metabolic pathway, and the subsequent alterations induced by the treatments were notably appreciated due to there being no adverse impacts perceived.https://www.mdpi.com/2079-4991/11/9/2287edible coatingnon-enzymatic antioxidantsphenylalanine ammonia-lyaseshelf life<i>Vitis vinifera</i> |
| spellingShingle | Gholamreza Gohari Elnaz Zareei Muhittin Kulak Parisa Labib Roghayeh Mahmoudi Sima Panahirad Hessam Jafari Gholamreza Mahdavinia Antonio Juárez-Maldonado José M. Lorenzo Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan–Phenylalanine Nanocomposites (CS–Phe NCs) Nanomaterials edible coating non-enzymatic antioxidants phenylalanine ammonia-lyase shelf life <i>Vitis vinifera</i> |
| title | Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan–Phenylalanine Nanocomposites (CS–Phe NCs) |
| title_full | Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan–Phenylalanine Nanocomposites (CS–Phe NCs) |
| title_fullStr | Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan–Phenylalanine Nanocomposites (CS–Phe NCs) |
| title_full_unstemmed | Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan–Phenylalanine Nanocomposites (CS–Phe NCs) |
| title_short | Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan–Phenylalanine Nanocomposites (CS–Phe NCs) |
| title_sort | improving the berry quality and antioxidant potential of flame seedless grapes by foliar application of chitosan phenylalanine nanocomposites cs phe ncs |
| topic | edible coating non-enzymatic antioxidants phenylalanine ammonia-lyase shelf life <i>Vitis vinifera</i> |
| url | https://www.mdpi.com/2079-4991/11/9/2287 |
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