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Kravets M, Abea A, Guàrdia MD, Muñoz I, Bañón S. Factors Limiting Shelf Life of a Tomato-Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles. Foods 2023; 12:3882. [PMID: 37893775 PMCID: PMC10606443 DOI: 10.3390/foods12203882] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/11/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
Salmorejo is a tomato-oil cold puree commercialized as a "fresh-like" product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequency continuous heating, packed in high-density polyethylene bottles, and kept at refrigeration. The pasteurised-chilled salmorejo reached a long shelf life (4 months) compared to that of pasteurised tomato juices or purees. Mesophilic and pathogenic bacteria were easily inhibited in this acidic product. Salmorejo mainly showed oxidative and subsequent sensory changes. Initial enzyme oxidation was associated with some adverse effects (loss of vitamin C and lipid oxidation) at the first month, although there were no sensory implications. Salmorejo remained stable at the physicochemical and sensory levels for the following 3 months, though colour and viscosity changes could be measured with instruments. Between the fourth and fifth month, salmorejo showed clear signs of deterioration, including changes in appearance (slight browning and loss of smooth surface), odour/flavour (loss of freshness and homogenisation), and consistency (thinning trend). The shelf life of salmorejo is limited by long-term oxidative deterioration and their sensory implications.
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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
| | - Andrés Abea
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
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Kravets M, Cedeño-Pinos C, Abea A, Guàrdia MD, Muñoz I, Bañón S. Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate ( salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods 2023; 12:2837. [PMID: 37569107 PMCID: PMC10417326 DOI: 10.3390/foods12152837] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/12/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a "fresh-like" pasteurised-chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate the pasteurisation temperature (70-100 °C, at 5 °C intervals) for salmorejo processed by RF (operating at 27.12 MHz for 9.08 s) or conventional (for 10.9 s) continuous heating. The main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms and an adequate inhibition of the pectin methylesterase, peroxidase and, to a lesser extent, polyphenol oxidase but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C provided a good equilibrium in levels of microbiological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated. A "fresh-like" good-quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers.
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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Andrés Abea
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
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3
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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4
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Pizarro-Oteíza S, Salazar F. Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Heat inactivation of thermolabile polygalacturonase down to single molecule level. Systematic investigation and molecular modeling. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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The impact of pulsed electric field pretreatment of bell pepper on the selected properties of spray dried juice. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102446] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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7
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Wu X, Wang C, Guo Y. Effects of the high-pulsed electric field pretreatment on the mechanical properties of fruits and vegetables. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109837] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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8
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Effects of Pulsed Electric Field on the Cell Wall and Infection Activity of Rhizoctonia solani. BIOLOGY 2019; 8:biology8040073. [PMID: 31561587 PMCID: PMC6956288 DOI: 10.3390/biology8040073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 09/08/2019] [Accepted: 09/17/2019] [Indexed: 11/17/2022]
Abstract
This paper adopts the Design-Expert software to design an orthogonal experiment with a pulse voltage amplitude of 30 kV, processing time of three minutes, and a pulse width of 45 μs as the center points, in order to study the effects of the pulsed electric field on the cell wall and infection activity of Rhizoctonia solani. High-voltage pulse power was used to treat the bacteria solution with the pulsed electric field. Untreated Rhizoctonia solani were used as the control group. Transmission electron microscope images were used to analyze the cell wall damage. ANOVA was performed on the experimental results and the fitting degree of the model was good (F>>1). Response surface analysis was used to optimize the parameters based on chitin content and polygalacturonase activity. The optimal treatment conditions were obtained as a pulse voltage amplitude of 25 kV, processing time of 2.54 min, and a pulse width of 34.35 μs. On this basis, experiments were designed to verify the optimized conditions. The results demonstrated that, under the optimal processing conditions, the damage index of the cell wall of Rhizoctonia solani was 9.59% lower in chitin content and 83.05% lower in polygalacturonase activity compared with those of the control group. All indexes were significantly different (P < 0.001), which is consistent with the parameter optimization results. The results provide a theoretical basis for the pulsed electric field assisted sterilization and reference for the design of plant protection machinery in the latter stage.
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Jayathunge KGLR, Stratakos AC, Delgado‐Pando G, Koidis A. Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13901] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- K. G. L. R. Jayathunge
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
- Department of Biosystems Technology University of Sri Jayewardenepura Nugegoda Sri Lanka
| | | | | | - Anastasios Koidis
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
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10
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Antonio Pellicer J, Navarro P, Gómez-López VM. Pulsed light inactivation of polygalacturonase. Food Chem 2019; 271:109-113. [DOI: 10.1016/j.foodchem.2018.07.194] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 06/28/2018] [Accepted: 07/25/2018] [Indexed: 01/03/2023]
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11
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Klug TV, Martínez-Sánchez A, Gómez PA, Collado E, Aguayo E, Artés F, Artés-Hernández F. Improving quality of an innovative pea puree by high hydrostatic pressure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4362-4369. [PMID: 28573756 DOI: 10.1002/jsfa.8454] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 03/24/2017] [Accepted: 05/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The food industry is continuously innovating to fulfill consumer demand for new, healthy, ready-to-eat products. Pea purees could satisfy this trend by increasing the intake of legumes, which are an important source of nutrients. Moreover, sensorial properties like viscosity could be improved by high hydrostatic pressure (HHP). In this study the effect of a boiling treatment (10 min) followed by HHP at 550 kPa (0, 5 or 10 min) on the rheological properties, associated with enzymatic activity and particle size, as well as on the microbial and sensory quality of a pea-based puree stored for 36 days at 5 °C, has been assessed. RESULTS The particle size of pea puree decreased after all processing treatments, but increased during storage in HHP-treated samples. Conversely, boiling treatment showed an increase in polygalacturonase activity at the end of the storage period, with a decrease in particle size, viscosity and stability. However, 5 min of 550 kPa HHP showed the highest mean particle size, mean surface diameter and viscosity regarding the remaining treatments. The microbial load remained low during storage. CONCLUSIONS HHP treatment can be used by the food industry to improve the rheological properties, viscosity and stability of pea purees. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Tâmmila Venzke Klug
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Ascensión Martínez-Sánchez
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Elena Collado
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Encarna Aguayo
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Francisco Artés
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Francisco Artés-Hernández
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
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12
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Погожих МІ, Одарченко ДМ, Соколова ЄБ, Павлюк ІМ. Дослідження дисперсного складу овочевого та фруктового напівфабрикатів як основної складової частини для напою смузі. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.15673/fst.v11i2.516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Досліджено дисперсний склад овочевого та фруктового напівфабрикату, як основної складової частини для виробництва напою смузі. Завдяки отриманим диференціальним та інтегральним кривим встановлено ступінь подрібнення заморожених напівфабрикатів для смузі. Аналізуючи представлені функції розподілення частинок за лінійним розміром досліджуваних зразків, встановлено, що напівфабрикати томатний та перцевий більш однорідні за розподілом часток ніж фруктовий напівфабрикат. Запропоновано технологію виробництва заморожених фруктових та овочевих напівфабрикатів для смузі, яка дозволить розширити асортимент безалкогольних напоїв, збагатити організм людини цінними речовинами. Технологія виробництва основної складової частини для напою смузі передбачає отримання двох продуктів: плазми та жмиху з овочів та фруктів, що безпосередньо використовується для приготування напоїв, соків та смузі.
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13
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Soares MVL, Alves Filho EG, Silva LMA, Novotny EH, Canuto KM, Wurlitzer NJ, Narain N, de Brito ES. Tracking thermal degradation on passion fruit juice through Nuclear Magnetic Resonance and chemometrics. Food Chem 2017; 219:1-6. [DOI: 10.1016/j.foodchem.2016.09.127] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 09/19/2016] [Accepted: 09/19/2016] [Indexed: 10/21/2022]
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14
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Jafari SM, Jabari SS, Dehnad D, Shahidi SA. Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice. Journal of Food Science and Technology 2017; 54:679-686. [PMID: 28298681 DOI: 10.1007/s13197-017-2505-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/31/2016] [Accepted: 01/20/2017] [Indexed: 10/20/2022]
Abstract
In this research, our main idea was to apply thermal processing by nanofluids instead of conventional pasteurization processes, to shorten duration of thermal procedure and improve nutritional contents of fruit juices. Three different variables of temperature (70, 80 and 90 °C), nanofluid concentration (0, 2 and 4%) and time (30, 60 and 90 s) were selected for thermal processing of tomato juices by a shell and tube heat exchanger. The results demonstrated that 4% nanofluid concentration, at 30 °C for 30 s could result in 66% vitamin C retention of fresh juice while it was about 56% for the minimum nanofluid concentration and maximum temperature and time. Higher nanoparticle concentrations made tomato juices that require lowered thermal durations, because of better heat transfer to the product, and total phenolic compounds dwindle less severely; In fact, after 30 s thermal processing at 70 °C with 0 and 4% nanoparticles, total phenolic compounds were maintained by 71.9 and 73.6%, respectively. The range of total soluble solids for processed tomato juices was 5.4-5.6, meaning that nanofluid thermal processing could preserve the natural condition of tomato juices successfully. Based on the indices considered, a nanofluid thermal processing with 4% nanoparticle concentration at the temperature of 70 °C for 30 s will result in the best nutritional contents of final tomato juices.
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Affiliation(s)
- S M Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - S S Jabari
- Young Researchers and Elite Club, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - D Dehnad
- Young Researchers and Elite Club, Gorgan Branch, Islamic Azad University, Gorgan, Iran
| | - S A Shahidi
- Faculty of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
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15
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Arjmandi M, Otón M, Artés F, Artés-Hernández F, Gómez PA, Aguayo E. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:984-990. [PMID: 27246969 DOI: 10.1002/jsfa.7824] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 05/16/2016] [Accepted: 05/25/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Thermal processing causes a number of undesirable changes in physicochemical and bioactive properties of tomato products. Microwave (MW) technology is an emergent thermal industrial process that offers a rapid and uniform heating, high energy efficiency and high overall quality of the final product. The main quality changes of tomato puree after pasteurization at 96 ± 2 °C for 35 s, provided by a semi-industrial continuous microwave oven (MWP) under different doses (low power/long time to high power/short time) or by conventional method (CP) were studied. RESULTS All heat treatments reduced colour quality, total antioxidant capacity and vitamin C, with a greater reduction in CP than in MWP. On the other hand, use of an MWP, in particular high power/short time (1900 W/180 s, 2700 W/160 s and 3150 W/150 s) enhanced the viscosity and lycopene extraction and decreased the enzyme residual activity better than with CP samples. For tomato puree, polygalacturonase was the more thermo-resistant enzyme, and could be used as an indicator of pasteurization efficiency. CONCLUSION MWP was an excellent pasteurization technique that provided tomato puree with improved nutritional quality, reducing process times compared to the standard pasteurization process. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Mitra Arjmandi
- College of Agriculture and Natural Resources, University of Tehran, Iran
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30203 Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
| | - Mariano Otón
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30203 Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30203 Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30203 Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, UPCT, 30202 Cartagena, Murcia, Spain
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16
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Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment. J FOOD QUALITY 2017. [DOI: 10.1155/2017/3283054] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
L-citrulline is a nonessential amino acid with demonstrated health benefits for humans, and watermelon is a fruit rich in this amino acid. The juice industry is developing functional beverages through the enrichment with external bioactive compounds; this kind of industry uses conventional pasteurization because of its efficiency and simplicity. In this experiment, the effects of pasteurization (80°C for 40 s or 90 s) and storage (4°C for 30 days) on different parameters were evaluated in a watermelon juice (3.68 g kg−1of natural L-citrulline) enriched with external L-citrulline (12 g kg−1). Enzymatic activity (peroxidase, pectin methyl esterase, and polygalacturonase) was inactivated (74 to 89%, 89 to 90%, and 11 to 15%, resp.) with the pasteurization treatment, obtaining the highest degradation with the longest heating time. According to the rheology study, the juice’s elasticity was mainly affected by type of heat treatment while its viscosity was more stable and affected by storage time. A reduction in bioactive compounds content, around 10–16% for lycopene and 19–20% for L-citrulline, was observed after the pasteurization treatments, with a higher decrease with increased treatment time. Storage time also induced a reduction in lycopene and L-citrulline. The shelf life was limited by sensorial parameters.
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17
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Andreou V, Dimopoulos G, Katsaros G, Taoukis P. Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Lasekan O, Ng S, Azeez S, Shittu R, Teoh L, Gholivand S. Effect of Pulsed Electric Field Processing on Flavor and Color of Liquid Foods†. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12940] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ola Lasekan
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Siew Ng
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Shakirah Azeez
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Rafiat Shittu
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Li Teoh
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
| | - Somayeh Gholivand
- Department of Food Technology; University Putra Malaysia; UPM 43400 Serdang Malaysia
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19
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Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2015.10.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Terefe NS, Buckow R, Versteeg C. Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processing. Crit Rev Food Sci Nutr 2015; 55:1-15. [PMID: 24915412 DOI: 10.1080/10408398.2012.701253] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Pulsed electric field (PEF) processing is an effective technique for the preservation of pumpable food products as it inactivates vegetative microbial cells at ambient to moderate temperature without significantly affecting the nutritional and sensorial quality of the product. However, conflicting views are expressed about the effect of PEF on enzymes. In this review, which is part 2 of a series of reviews dealing with the effectiveness of novel food preservation technologies for controlling enzymes, the scientific literature over the last decade on the effect of PEF on plant enzymes is critically reviewed to shed more light on the issue. The existing evidence indicates that PEF can result in substantial inactivation of most enzymes, although a much more intense process is required compared to microbial inactivation. Depending on the processing condition and the origin of the enzyme, up to 97% inactivation of pectin methylesterase, polyphenol oxidase, and peroxidase as well as no inactivation have been reported following PEF treatment. Both electrochemical effects and Ohmic heating appear to contribute to the observed inactivation, although the relative contribution depends on a number of factors including the origin of the enzyme, the design of the PEF treatment chamber, the processing condition, and the composition of the medium.
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Jayathunge K, Grant IR, Linton M, Patterson MF, Koidis A. Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.10.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hosseini S, Goli SAH, Keramat J. Production and characterization of low-calorie orange nectar containing stevioside. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6365-6374. [PMID: 26396381 PMCID: PMC4573125 DOI: 10.1007/s13197-015-1739-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/05/2015] [Accepted: 01/12/2015] [Indexed: 06/05/2023]
Abstract
The study was carried out to produce and characterize a low-calorie orange nectar using response surface methodology (RSM). To optimize the formulation, three different levels of independent variables; sugar, stevioside and pectin and two responses of Brix and viscosity were selected. In the optimum formulation, sugar content reduced to 70 % (compared to control sample) using stevioside and pectin with maximum levels of 0.06 and 0.03 %, respectively. Physicochemical properties of optimal and control samples were determined at refrigerated (4 °C) and ambient (25 °C) temperatures for 2 months. At refrigerator, the reduction rate for stevioside was 5 % while a decrease of 18 % was observed at ambient temperature. The vitamin C content in low-calorie orange nactar was 13.4 % higher than control sample at both temperatures. Thus the production of low-calorie orange nectar using stevioside could be industrially feasible and recommended to people who looking for dietetic foods.
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Affiliation(s)
- Samane Hosseini
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
| | - Javad Keramat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran
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Agcam E, Akyıldız A, Evrendilek GA. Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model. Food Chem 2014; 165:70-6. [DOI: 10.1016/j.foodchem.2014.05.097] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2014] [Revised: 05/05/2014] [Accepted: 05/16/2014] [Indexed: 11/27/2022]
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Saldaña G, Álvarez I, Condón S, Raso J. Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization. Crit Rev Food Sci Nutr 2014; 54:1415-26. [DOI: 10.1080/10408398.2011.638995] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1152-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Xiang B, Sundararajan S, Mis Solval K, Espinoza-Rodezno L, Aryana K, Sathivel S. Effects of Pulsed Electric Fields on Physicochemical Properties and Microbial Inactivation of Carrot Juice. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12115] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bob Xiang
- Department of Food Science; Louisiana State University; Agricultural Center; Baton Rouge LA
| | - Srijanani Sundararajan
- Department of Food Science; Louisiana State University; Agricultural Center; Baton Rouge LA
| | - Kevin Mis Solval
- Department of Food Science; Louisiana State University; Agricultural Center; Baton Rouge LA
| | - Luis Espinoza-Rodezno
- Department of Food Science; Louisiana State University; Agricultural Center; Baton Rouge LA
| | - Kayanush Aryana
- School of Animal Sciences; Louisiana State University; Agricultural Center; Baton Rouge LA
| | - Subramaniam Sathivel
- Department of Food Science; Louisiana State University; Agricultural Center; Baton Rouge LA
- Department of Biological and Agricultural Engineering; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4300
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Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2011.10.003] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Giner MJ, Hizarci Õ, Martí N, Saura D, Valero M. Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-012-1900-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Evrendilek GA, Altuntas J, Sangun MK, Zhang HQ. Apricot Nectar Processing by Pulsed Electric Fields. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.551307] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Vallverdú-Queralt A, Odriozola-Serrano I, Oms-Oliu G, Lamuela-Raventós RM, Elez-Martínez P, Martín-Belloso O. Changes in the polyphenol profile of tomato juices processed by pulsed electric fields. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9667-9672. [PMID: 22957841 DOI: 10.1021/jf302791k] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The effect of pulsed electric fields on the polyphenol profile of tomato juices was studied. First, tomatoes were subjected to moderate-intensity pulsed electric fields (MIPEFs) and then were immediately refrigerated at 4 °C for 24 h. Treated and untreated juices were then subjected to high-intensity pulsed electric fields (HIPEFs) or thermal treatment (90 °C for 60 s). In comparison to references, tomatoes subjected to MIPEF treatments led to juices with a higher content of polyphenol compounds. A slight decrease in polyphenol compounds was observed over time in thermal- and HIPEF-treated juices, with the exception of caffeic acid. However, HIPEF-processed tomato juices had a higher content of polyphenol compounds (ferulic acid, caffeic-O-glucoside acid, p-coumaric acid, chlorogenic acid, rutin, and naringenin) just after processing and through storage than those thermally treated. Therefore, the combination of MIPEFs and HIPEFs could be proposed as a strategy for producing tomato juices with a higher content of phenolic compounds.
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Affiliation(s)
- Anna Vallverdú-Queralt
- Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona , Avinguda de Joan XXIII s/n, Barcelona 08028, Spain
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Chen C, Zhao W, Yang R, Zhang S. Effects of pulsed electric field on colloidal properties and storage stability of carrot juice. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03072.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Processing of Fruits and Fruit Juices by Novel Electrotechnologies. FOOD ENGINEERING REVIEWS 2011. [DOI: 10.1007/s12393-011-9045-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Salvia-Trujillo L, Morales-de la Peña M, Rojas-Graü MA, Martín-Belloso O. Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.03.022] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.02.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Optimizing critical high-intensity pulsed electric fields treatments for reducing pectolytic activity and viscosity changes in watermelon juice. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1303-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O. Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.12.004] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O. Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02068.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Aguiló-Aguayo I, Oms-Oliu G, Soliva-Fortuny R, Martín-Belloso O. Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.11.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O. Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.10.017] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Duvetter T, Sila D, Van Buggenhout S, Jolie R, Van Loey A, Hendrickx M. Pectins in Processed Fruit and Vegetables: Part I-Stability and Catalytic Activity of Pectinases. Compr Rev Food Sci Food Saf 2009. [DOI: 10.1111/j.1541-4337.2009.00070.x] [Citation(s) in RCA: 92] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Odriozola-Serrano I, Soliva-Fortuny R, Hernández-Jover T, Martín-Belloso O. Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.05.087] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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