151
|
Granato D, Nunes DS, Barba FJ. An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.12.010] [Citation(s) in RCA: 113] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
152
|
Analysis of the bacterial biodiversity of peaches under refrigerated storage after treatment by high hydrostatic pressure. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.12.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
153
|
The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables. Int J Mol Sci 2017; 18:ijms18020277. [PMID: 28134807 PMCID: PMC5343813 DOI: 10.3390/ijms18020277] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Accepted: 01/19/2017] [Indexed: 11/16/2022] Open
Abstract
Anthocyanins are a group of phenolic compounds responsible for red, blue and violet colouration of many fruits, vegetables and flowers. The high content of these pigments is important as it influences directly their health promoting properties as well as the sensory quality of the product; however they are prone to degradation by, inter alia, elevated temperature and tissue enzymes. The traditional thermal methods of food preservation cause significant losses of these pigments. Thus, novel non-thermal techniques such as high pressure processing, high pressure carbon dioxide and high pressure homogenization are under consideration. In this review, the authors attempted to summarize the current knowledge of the impact of high pressure techniques on the stability of anthocyanins during processing and storage of fruit and vegetable products. Furthermore, the effect of the activity of enzymes involved in the degradation of these compounds has been described. The conclusions including comparisons of pressure-based methods with high temperature preservation techniques were presented.
Collapse
|
154
|
Techakanon C, Barrett DM. The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13316] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chukwan Techakanon
- Department of Food Science and Technology; University of California; One Shields Avenue Davis CA 95616 USA
- Faculty of Science and Industrial Technology; Prince of Songkla University; Surat Thani Campus 31 Makham Tia Muang Surat Thani Suratthani 84000 Thailand
| | - Diane M. Barrett
- Department of Food Science and Technology; University of California; One Shields Avenue Davis CA 95616 USA
| |
Collapse
|
155
|
Minerals in vitro bioaccessibility and changes in textural and structural characteristics of uncooked pre-germinated brown rice influenced by ultra-high pressure. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
156
|
Lavilla M, Orcajo J, Díaz-Perales A, Gamboa P. Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3). INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.021] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
157
|
Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1827-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
158
|
Aguilera JM, Park DJ. Texture-modified foods for the elderly: Status, technology and opportunities. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.10.001] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
159
|
Effect of high pressure processing on the baking aptitude of corn starch and rice flour. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.028] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
160
|
Rodgers S. Minimally Processed Functional Foods: Technological and Operational Pathways. J Food Sci 2016; 81:R2309-R2319. [DOI: 10.1111/1750-3841.13422] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 07/11/2016] [Accepted: 07/15/2016] [Indexed: 01/19/2023]
Affiliation(s)
- Svetlana Rodgers
- Food Safety and Innovation; South Australian Research and Development Inst; GPO Box 397 Adelaide SA 5001 Australia
| |
Collapse
|
161
|
Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
162
|
Xia Q, Wang L, Xu C, Mei J, Li Y. Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice (Oryza sativa L.). Food Chem 2016; 214:533-542. [PMID: 27507507 DOI: 10.1016/j.foodchem.2016.07.114] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2016] [Revised: 07/17/2016] [Accepted: 07/19/2016] [Indexed: 01/10/2023]
Abstract
The effects of germination and high hydrostatic pressure (HHP) processing on the in vitro bioaccessibility of mineral elements, amino acids (AAs), antioxidants and starch in brown rice (BR) were investigated. Germinated BR (GBR) was obtained by incubating at 37°C for 36h and then subjected to HHP treatments at 0.1, 100, 300 and 500MPa for 10min. The in vitro bioaccessibility of calcium and copper was increased by 12.59-52.17% and 2.87-23.06% after HHP, respectively, but bioaccessible iron was decreased. In addition, HHP significantly improved individual AAs, particularly indispensable AAs and gama-aminobutyric acid, as well as bioaccessible total antioxidant activities and starch resistance to enzymatic hydrolysis. However, germination greatly increased starch digestibility. Atomic force microscopy characterization suggested an obvious structural change in bran fraction at pressures above 300MPa. These results can help to understand the effects of germination and HHP technologies on nutrients bioaccessibility and develop appropriate processing conditions.
Collapse
Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Liping Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Congcong Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jun Mei
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| |
Collapse
|
163
|
Bursać Kovačević D, Gajdoš Kljusurić J, Putnik P, Vukušić T, Herceg Z, Dragović-Uzelac V. Stability of polyphenols in chokeberry juice treated with gas phase plasma. Food Chem 2016; 212:323-31. [PMID: 27374539 DOI: 10.1016/j.foodchem.2016.05.192] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 05/30/2016] [Accepted: 05/31/2016] [Indexed: 12/11/2022]
Abstract
Chokeberry juice was subjected to cold atmospheric gas phase plasma and changes in hydroxycinnamic acids, flavonols and anthocyanins were monitored. Plasma treatments were carried out under different treatment times and juice volumes under constant gas flow (0.75dm(3)min(-1)). The results were compared against control (untreated) and pasteurized chokeberry juice (80°C/2min). During pasteurization, the most unstable were hydroxycinnamic acids with losses of up to 59%, while flavonols and anthocyanins increased by 5% and 9%, respectively. On the contrary, plasma treated chokeberry juice showed higher concentrations of hydroxycinnamic acids and 23% loss of anthocyanins in comparison to untreated juice. In order to obtain the optimal cold plasma treatment parameters principal component and sensitivity analysis were used. Such parameters can be potentially used for pasteurization in terms of phenolic stability of chokeberry juice. Optimal treatment was at 4.1min and sample volume of 3cm(3).
Collapse
Affiliation(s)
- Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Tomislava Vukušić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| |
Collapse
|
164
|
Kaushik N, Rao PS, Mishra H. Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.062] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
165
|
Cappa C, Lucisano M, Barbosa-Cánovas GV, Mariotti M. Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour. Food Res Int 2016; 85:95-103. [PMID: 29544857 DOI: 10.1016/j.foodres.2016.04.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 03/25/2016] [Accepted: 04/15/2016] [Indexed: 01/09/2023]
Abstract
The impact of high pressure (HP) processing on corn starch, rice flour and waxy rice flour was investigated as a function of pressure level (400MPa; 600MPa), pressure holding time (5min; 10min), and temperature (20°C; 40°C). Samples were pre-conditioned (final moisture level: 40g/100g) before HP treatments. Both the HP treated and the untreated raw materials were evaluated for pasting properties and solvent retention capacity, and investigated by differential scanning calorimetry, X-ray diffractometry and environmental scanning electron microscopy. Different pasting behaviors and solvent retention capacities were evidenced according to the applied pressure. Corn starch presented a slower gelatinization trend when treated at 600MPa. Corn starch and rice flour treated at 600MPa showed a higher retention capacity of carbonate and lactic acid solvents, respectively. Differential scanning calorimetry and environmental scanning electron microscopy investigations highlighted that HP affected the starch structure of rice flour and corn starch. Few variations were evidenced in waxy rice flour. These results can assist in advancing the HP processing knowledge, as the possibility to successfully process raw samples in a very high sample-to-water concentration level was evidenced. INDUSTRIAL RELEVANCE This work investigates the effect of high pressure as a potential technique to modify the processing characteristics of starchy materials without using high temperature. In this case the starches were processed in the powder form - and not as a slurry as in previously reported studies - showing the flexibility of the HP treatment. The relevance for industrial application is the possibility to change the structure of flour starches, and thus modifying the processability of the mentioned products.
Collapse
Affiliation(s)
- Carola Cappa
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
| | - Mara Lucisano
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State University, PO Box 646120, Pullman, WA 99164-6120, USA
| | - Manuela Mariotti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| |
Collapse
|
166
|
Gómez-Estaca J, Montero P, Fernández-Martín F, Calvo M, Gómez-Guillén M. The effect of high-pressure treatment on functional components of shrimp ( Litopenaeus vannamei ) cephalothorax. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
167
|
Garcia-Mora P, Peñas E, Frias J, Zieliński H, Wiczkowski W, Zielińska D, Martínez-Villaluenga C. High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1730-1740. [PMID: 26857428 DOI: 10.1021/acs.jafc.5b06080] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Pinto bean protein concentrate was hydrolyzed by subtilisins at 0.1, 100, and 200 MPa and 50 °C for 15 min. Alcalase hydrolysis at 100 MPa led to higher ACE inhibition, reducing power, and free radical scavenging activity of hydrolysates. However, hydrolysate obtained by Savinase at 200 MPa showed the best ACE-inhibitory and radical scavenging activities. Proteolysis by Savinase at 200 MPa was considered the most effective treatment to increase small peptides (<3 kDa), flavonoids, total phenolic compounds, and oxygen radical absorbance capacity in hydrolysates. In this hydrolysate, small phaseolin fragments with reported ACE-inhibitory and antioxidant sequences were identified. Catechin, pelargonidin 3-glucoside, and ferulic acid were the main phenolic compounds. Hihg-pressure-assisted hydrolysis of common bean protein concentrates would provide benefits in the production of functional hydrolysates providing higher functionality and added value to the resulting hydrolysate due to synergistic effects of bioactive peptides and soluble phenolics.
Collapse
Affiliation(s)
- Patricia Garcia-Mora
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Juan de la Cierva 3, Madrid 28006, Spain
| | - Elena Peñas
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Juan de la Cierva 3, Madrid 28006, Spain
| | - Juana Frias
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Juan de la Cierva 3, Madrid 28006, Spain
| | - Henryk Zieliński
- Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences , Tuwima 10, P.O. Box 55, 10-748 Olsztyn, Poland
| | - Wiesław Wiczkowski
- Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences , Tuwima 10, P.O. Box 55, 10-748 Olsztyn, Poland
| | - Danuta Zielińska
- Department of Chemistry, University of Warmia and Mazury in Olsztyn , Plac Lodzki 4, 10-727 Olsztyn, Poland
| | - Cristina Martínez-Villaluenga
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Juan de la Cierva 3, Madrid 28006, Spain
| |
Collapse
|
168
|
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.006] [Citation(s) in RCA: 396] [Impact Index Per Article: 49.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
169
|
Zhang Y, Liu X, Wang Y, Zhao F, Sun Z, Liao X. Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
170
|
Blayo C, Vidcoq O, Lazennec F, Dumay E. Effects of high pressure processing (hydrostatic high pressure and ultra-high pressure homogenisation) on whey protein native state and susceptibility to tryptic hydrolysis at atmospheric pressure. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|