1
|
Sęczyk Ł, Jariene E, Sugier D, Kołodziej B. Effects of the dose of administration, co-antioxidants, food matrix, and digestion-related factors on the in vitro bioaccessibility of rosmarinic acid - A model study. Food Chem 2024; 449:139201. [PMID: 38599104 DOI: 10.1016/j.foodchem.2024.139201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/20/2024] [Accepted: 03/29/2024] [Indexed: 04/12/2024]
Abstract
This study aimed to determine the effect of the administration dose, combinations with co-antioxidants (vitamin C, caffeic acid, chlorogenic acid, catechin, rutin), and different food matrices (cooked and lyophilized hen eggs, chicken breast, soybean seeds, potatoes) on the potential bioaccessibility of rosmarinic acid (RA) in simulated digestion conditions, depending on the digestion stage (gastric and intestinal) and the contribution of physicochemical and biochemical digestion factors. The in vitro bioaccessibility of RA depended on the digestion stage and conditions. The physicochemical factors were mainly responsible for the bioaccessibility of RA applied alone. The higher RA doses improved its bioaccessibility, especially at the intestinal stage of digestion. Furthermore, the addition of vitamin C and protein-rich food matrices resulted in enhanced intestinal bioaccessibility of RA. In the future, the knowledge of factors influencing the bioaccessibility of RA can help enhance its favorable biological effects and therapeutic potential.
Collapse
Affiliation(s)
- Łukasz Sęczyk
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| | - Elvyra Jariene
- Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, Kaunas 44248, Lithuania.
| | - Danuta Sugier
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| | - Barbara Kołodziej
- Department of Industrial and Medicinal Plants, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland.
| |
Collapse
|
2
|
Rinaldi M, Dhenge R, Rodolfi M, Littardi P, Lacey K, Cavazza A, Grimaldi M, Lolli V, Cirlini M, Chiancone B, Ganino T. The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production. Foods 2024; 13:2182. [PMID: 39063266 PMCID: PMC11275511 DOI: 10.3390/foods13142182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 07/07/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
One of the most difficult issues in the juice industry is to manufacture juices where processing processes minimise the impact on the native characteristics of the fruits. In this study, high-pressure technology was used on whole apple fruits in order to evaluate the effect on the juice production. Two varieties, cv. Limoncella and cv. Pink Lady, were considered. Preliminarily, the fruits were subjected to different pressures, and histological as well as pomological measurements were taken in order to identify the best treatment condition, which was established to be 600 MPa for 3 min. Juice samples were then characterised by measuring the colour, viscosity, total antioxidant capacity (TAC), and total phenolic content (TPC). The storage colour stability of the juices for both varieties showed not significant L* values between the untreated and pre-treated fruits. Juices obtained from pre-treated fruits had a viscosity significantly higher than that obtained from untreated ones. Interestingly, the TPC of high-pressure processing (HPP) pre-treated juice resulted in being significantly higher compared to the untreated ones. The HPP pre-treatment can be considered as a commercial application to modulate some quality standards for apple juice production.
Collapse
Affiliation(s)
- Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Rohini Dhenge
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Margherita Rodolfi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Paola Littardi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Karen Lacey
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Antonella Cavazza
- Dipartimento di Scienze Chimiche, della Vita e della Sostenibilità Ambientale, Università degli Studi di Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy
| | - Maria Grimaldi
- Dipartimento di Scienze Chimiche, della Vita e della Sostenibilità Ambientale, Università degli Studi di Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy
| | - Veronica Lolli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Benedetta Chiancone
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
- National Research Council, Institute of BioEconomy (IBE), Via Madonna del Piano, 10-50019 Sesto Fiorentino, FI, Italy
| |
Collapse
|
3
|
Charras Q, Rey P, Guillemain D, Dourguin F, Laganier H, Peschoux S, Molinié R, Ismaël M, Caffarri S, Rayon C, Jungas C. An efficient protocol for extracting thylakoid membranes and total leaf proteins from Posidonia oceanica and other polyphenol-rich plants. PLANT METHODS 2024; 20:38. [PMID: 38468328 DOI: 10.1186/s13007-024-01166-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Accepted: 02/28/2024] [Indexed: 03/13/2024]
Abstract
BACKGROUND The extraction of thylakoids is an essential step in studying the structure of photosynthetic complexes and several other aspects of the photosynthetic process in plants. Conventional protocols have been developed for selected land plants grown in controlled conditions. Plants accumulate defensive chemical compounds such as polyphenols to cope with environmental stresses. When the polyphenol levels are high, their oxidation and cross-linking properties prevent thylakoid extraction. RESULTS In this study, we developed a method to counteract the hindering effects of polyphenols by modifying the grinding buffer with the addition of both vitamin C (VitC) and polyethylene glycol (PEG4000). This protocol was first applied to the marine plant Posidonia oceanica and then extended to other plants synthesizing substantial amounts of polyphenols, such as Quercus pubescens (oak) and Vitis vinifera (grapevine). Native gel analysis showed that photosynthetic complexes (PSII, PSI, and LHCII) can be extracted from purified membranes and fractionated comparably to those extracted from the model plant Arabidopsis thaliana. Moreover, total protein extraction from frozen P. oceanica leaves was also efficiently carried out using a denaturing buffer containing PEG and VitC. CONCLUSIONS Our work shows that the use of PEG and VitC significantly improves the isolation of native thylakoids, native photosynthetic complexes, and total proteins from plants containing high amounts of polyphenols and thus enables studies on photosynthesis in various plant species grown in natural conditions.
Collapse
Affiliation(s)
- Quentin Charras
- CEA, CNRS, BIAM, LGBP Team, Aix-Marseille University, Marseille, France
- Science for Life Laboratory, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH-Royal Institute of Technology, KTH University, Stockholm, Sweden
| | - Pascal Rey
- CEA, CNRS, BIAM, P&E Team, Aix-Marseille University, Saint Paul-Lez-Durance, France
| | - Dorian Guillemain
- CNRS, IRD, IRSTEA, OSU Institut Pythéas, Aix-Marseille University, Marseille, France
| | - Fabian Dourguin
- CEA, CNRS, BIAM, LGBP Team, Aix-Marseille University, Marseille, France
| | - Hugo Laganier
- CEA, CNRS, BIAM, LGBP Team, Aix-Marseille University, Marseille, France
| | - Sacha Peschoux
- UFR Informatique, mathématiques et mathématiques appliquées (IM2AG), Université Grenoble Alpes, Saint Martin d'Heres, France
| | - Roland Molinié
- UMR INRAE 1158 Transfrontalière BioEcoAgro, BIOlogie des Plantes et Innovation (BIOPI), UPJV, Amiens, France
| | - Marwa Ismaël
- UMR INRAE 1158 Transfrontalière BioEcoAgro, BIOlogie des Plantes et Innovation (BIOPI), UPJV, Amiens, France
| | - Stefano Caffarri
- CEA, CNRS, BIAM, LGBP Team, Aix-Marseille University, Marseille, France
| | - Catherine Rayon
- UMR INRAE 1158 Transfrontalière BioEcoAgro, BIOlogie des Plantes et Innovation (BIOPI), UPJV, Amiens, France
| | - Colette Jungas
- CEA, CNRS, BIAM, LGBP Team, Aix-Marseille University, Marseille, France.
| |
Collapse
|
4
|
Karimidastjerd A, Gulsunoglu‐Konuskan Z, Olum E, Toker OS. Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks. Food Sci Nutr 2024; 12:1779-1791. [PMID: 38455179 PMCID: PMC10916541 DOI: 10.1002/fsn3.3872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 11/08/2023] [Accepted: 11/15/2023] [Indexed: 03/09/2024] Open
Abstract
Nowadays, plant-based milks are being considered as an alternative to dairy milk due to their advantages, such as sustainability, reduced allergenicity, health benefits, and lactose-free nature. Plant-based milks are widely used in the preparation of desserts, cheese-like products, and beverages, among other applications. The aim of the present study was to formulate vegan rice puddings using various commercially available plant-based milks as a sustainable alternative to dairy milk. For this aim, central composition design was applied to optimize the key processing parameters of the Thermomix®, including temperature (80-90°C), time (6-14 min), and the amount of rice flour (6-10%, w/v), using response surface methodology (RSM). According to the RSM results, the optimum conditions were found to be 90°C for 12.5 min with 6.5% rice flour, as they exhibited minimal phase separation and similar rheological and textural properties to dairy rice pudding. Soya milk pudding had the highest hardness value among the other plant-based milk puddings, and whole fat milk, soya, oat, coconut, and cow's milks showed the best gel unity, according to the cohesiveness results. Phase separation, an important parameter for storage stability, was not observed during 7-day storage at 4°C in all groups, except for pistachio milk rice pudding. Rheological results demonstrated that all vegan pudding samples exhibited a gel-like structure with storage modulus (G') exceeding loss modulus (G″) values. According to the descriptive sensory evaluation, coconut, oat, and soya milk rice puddings received the highest scores in overall acceptability. Our findings suggest that industrial plant-based rice puddings have great potential as a novel product that meets the dietary needs of the vegan community by offering acceptable flavor and texture.
Collapse
Affiliation(s)
- Atefeh Karimidastjerd
- Food Engineer/Researcher (a PhD degree in Food Engineering from Istanbul Technical University)IstanbulTurkey
| | - Zehra Gulsunoglu‐Konuskan
- Faculty of Health Sciences, Nutrition and Dietetics DepartmentIstanbul Aydin UniversityIstanbulTurkey
| | - Emine Olum
- Faculty of Fine Arts, Design and Architecture, Department of Gastronomy and Culinary ArtsIstanbul Medipol UniversityIstanbulTurkey
| | - Omer Said Toker
- Faculty of Chemical and Metallurgical Engineering, Food Engineering DepartmentYildiz Technical UniversityIstanbulTurkey
| |
Collapse
|
5
|
Aslam H, Nadeem M, Shahid U, Ranjha MMAN, Khalid W, Qureshi TM, Nadeem MA, Asif A, Fatima M, Rahim MA, Awuchi CG. Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle-fig fruit bar. Food Sci Nutr 2023; 11:4219-4232. [PMID: 37457184 PMCID: PMC10345708 DOI: 10.1002/fsn3.3436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 05/02/2023] [Accepted: 05/04/2023] [Indexed: 07/18/2023] Open
Abstract
Fruit bars are prepared by combining different ingredients which are wholesome and nutrient rich. The current study was designed to develop roselle-fig (different proportions) fruit bars and further investigate their physicochemical characteristics and antioxidant potential. Moreover, the prepared fruit bars were scrutinized for microbial and sensory characteristics to assess the appropriateness of ingredients during storage (up to 90 days). It was observed that there was gradual increase in moisture content with the passage of time, while ash, fat, fiber, and protein contents did not change significantly during storage. The pH and total soluble solid contents of these fruit bars during storage were 3.54-4.07 and 1.71-1.86 Brix, respectively. According to the mean values for sensory evaluation, T 2 was preferred over other treatments. The bars received an acceptable sensory evaluation, demonstrating that they were suitable for 90 days of storage. Phytochemical quantities significantly increased in subsequent treatments, but decreased during storage in all the treatments. Similar trend was observed regarding total antioxidant and DPPH radical scavenging activities. The mineral contents increased significantly among the treatments. The microbial analysis of fruit bars exposed that the fruit were microbiologically safe. Hence, on the basis of the results obtained in this study, it may be concluded that the developed roselle-fig fruit bar would be acceptable and nutritious regarding physicochemical characteristics, microbiological quality, and antioxidant potential.
Collapse
Affiliation(s)
- Hunaina Aslam
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Muhammad Nadeem
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Urooj Shahid
- Government General HospitalGhulam Muhammad AbadFaisalabadPakistan
| | | | - Waseem Khalid
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Tahir Mahmood Qureshi
- Department of Food SciencesCholistan University of Veterinary and Animal SciencesBahawalpurPakistan
| | - Muhammad Ather Nadeem
- Department of Agronomy, College of AgricultureUniversity of SargodhaSargodhaPakistan
| | - Alaiha Asif
- Institute of Food Science and NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Mehak Fatima
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life SciencesGovernment College UniversityFaisalabadPunjabPakistan
| | | |
Collapse
|
6
|
Distribution and Stability of Polyphenols in Juices Made from Traditional Apple Cultivars Grown in Bosnia and Herzegovina. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010230. [PMID: 36615424 PMCID: PMC9821871 DOI: 10.3390/molecules28010230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 12/24/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The present research was undertaken to investigate polyphenolic profiles of peel, pulp and juices made from two standard commercial and five traditional apple cultivars from Bosnia and Herzegovina. The main goal of the study was to monitor the distribution and changes of polyphenolic profiles through different phases of apples' processing into cloudy and clear juices, with regard to L-ascorbic acid pretreatment. Quantitative determination of phenolic compounds was carried out by using high-performance liquid chromatography with diode-array detection. The obtained results showed that traditional cultivars, namely 'Paradija' and 'Prijedorska zelenika', displayed significantly higher content of these compounds compared to commercial ones. Flavan 3-ols and flavonol glycosides were mostly found in peels of all cultivars (21.2-44.1 and 5.40-33.3%, respectively), while phenolic acids along with flavan 3-ols were predominant in the pulp (8.20-30.8 and 5.10-13.9%, respectively). Apples' processing into juices caused decrease (more than 90%) in the content of all polyphenols and the distribution of these compounds from fruits to final products had a negative trend, particularly evident in clear juices. The most drastic loss occurred in the flavonol glycosides and dihydrochalcones content, while chlorogenic acid displayed quite stable distribution from apples to final products due to its good solubility. Apple mash pretreatment with L-ascorbic acid had a positive impact on the preservation and retention of polyphenols.
Collapse
|
7
|
Muñoz-Pina S, Duch-Calabuig A, Ruiz De Assín David E, Ros-Lis JV, Amorós P, Argüelles Á, Andrés A. Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material. Food Res Int 2022; 162:112073. [DOI: 10.1016/j.foodres.2022.112073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 09/14/2022] [Accepted: 10/18/2022] [Indexed: 11/27/2022]
|
8
|
Bhukya J, Mohapatra D, Naik R. Hydrodynamic cavitation processing of ascorbic acid treated precooled sugarcane juice for physiochemical, bioactive, enzyme stability, and microbial safety. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Jithender Bhukya
- Outreach campus PG School IARI ICAR‐Central Institute of Agricultural Engineering Bhopal India
| | - Debabandya Mohapatra
- Outreach campus PG School IARI ICAR‐Central Institute of Agricultural Engineering Bhopal India
| | - Ravindra Naik
- Regional Center, ICAR‐Central Institute of Agricultural Engineering Coimbatore India
| |
Collapse
|
9
|
Degradation of Patulin in Pear Juice and Apple Juice by Ascorbic Acid and the Combination of Ascorbic Acid and Ferrous Iron. Toxins (Basel) 2022; 14:toxins14110737. [PMID: 36355987 PMCID: PMC9696537 DOI: 10.3390/toxins14110737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/25/2022] [Accepted: 10/26/2022] [Indexed: 01/26/2023] Open
Abstract
Patulin (PAT) is a toxic secondary metabolite produced by certain species of Penicillium sp. and Aspergillus sp. on apples and pears. In this study, we investigated the effects of ascorbic acid and the combination of ascorbic acid and ferrous iron on degradation of PAT in 100% pure pear juice and apple juice using high-performance liquid chromatography UV detector (HPLC-UVD). The addition of 2 different levels of ascorbic acid (143 or 286 μg/mL) into pear juice or apple juice containing 0.08 or 0.4 μg/mL of PAT showed 87.7-100% and 67.3-68.7% of PAT degradation rates, respectively, after 24 h incubation at 25 °C. Moreover, the addition of both ascorbic acid (143 or 286 μg/mL) and ferrous iron (0.033 or 0.11 μmol/mL) into pear juice or apple juice containing the same level of PAT exhibited higher PAT degradation rates (100 and 75-94%, respectively) than the addition of only ascorbic acid after 24 h incubation at 25 °C. Our data demonstrated that ascorbic acid plus ferrous iron as well as ascorbic acid were highly effective on degradation of PAT in pear juice and apple juice and that addition of both ascorbic acid and ferrous iron produced higher PAT degradation rates than addition of only ascorbic acid.
Collapse
|
10
|
Stander JH, Muller M, Joubert E, Labuschagné IF, De Beer D. Potential of low-chill requiring and pink-fleshed apple cultivars for cloudy juice production. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104089] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
11
|
Sigwela V, De Wit M, du Toit A, Osthoff G, Hugo A. Bioactive Betalain Extracts from Cactus Pear Fruit Pulp, Beetroot Tubers, and Amaranth Leaves. Molecules 2021; 26:5012. [PMID: 34443599 PMCID: PMC8400690 DOI: 10.3390/molecules26165012] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/10/2021] [Accepted: 08/13/2021] [Indexed: 11/16/2022] Open
Abstract
Natural food items and the additional benefits they provide have received considerable attention in recent years. Betalains are nutritious pigments which have valuable biological properties, e.g., antioxidant and free radical scavenging activity. In this study, aqueous betalain extracts were obtained from different coloured cactus pears (purple, red/pink, and orange), amaranth, and beetroot, with and without the addition of ascorbic acid, microwave-heated, and freeze-dried and subsequently analysed by thin layer chromatography (TLC). Beetroot samples without the addition of ascorbic acid (AA) had lower phenols, flavonoids, and ascorbic acid content than beetroot samples extracted with the addition of AA. Amaranth had significantly higher contents of antioxidants than all the other plants. Results for phenolic compounds showed that there were no significant differences between cactus pear cultivars, however, significant differences were seen between the two beetroot samples (microwave-heated with and without AA) as well as amaranth. For flavonoid compounds, amaranth had significantly higher values than all other samples. The lowest flavonoid content was found in beetroot without AA (0.49 mgCE/g). For ascorbic acid, significant differences were noticed between amaranth (71.71 mg/100 g) and samples from cactus pear and beetroot. TLC results showed that purple and red cactus pear samples had the most vivid colours, a reflection of the high betacyanin and betaxanthin contents in the cultivars. Moreover, extracts from cactus pear, beetroot, and amaranth were classified according to a decision tree which was designed by the Code of Federal Regulations/Food Additives Regulation of the EU. The classification of betalain pigment extracts as colouring foods was achieved through enrichment factor calculations and the colourant decision tree. The results showed that the betalain pigment extraction method used is inexpensive, time-saving, energy-saving, non-toxic, and chemical solvent free and yields high concentrations of betalains.
Collapse
Affiliation(s)
- Vuyisa Sigwela
- Department of Sustainable Food Systems and Development, University of the Free State, P.O. Box 339, Bloemfontein 9301, South Africa; (V.S.); (A.d.T.)
| | - Maryna De Wit
- Department of Sustainable Food Systems and Development, University of the Free State, P.O. Box 339, Bloemfontein 9301, South Africa; (V.S.); (A.d.T.)
| | - Alba du Toit
- Department of Sustainable Food Systems and Development, University of the Free State, P.O. Box 339, Bloemfontein 9301, South Africa; (V.S.); (A.d.T.)
| | - Gernot Osthoff
- Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, P.O. Box 339, Bloemfontein 9301, South Africa;
| | - Arno Hugo
- Department of Animal Science, University of the Free State, P.O. Box 339, Bloemfontein 9301, South Africa;
| |
Collapse
|
12
|
Analytical Methods for Extraction and Identification of Primary and Secondary Metabolites of Apple (Malus domestica) Fruits: A Review. SEPARATIONS 2021. [DOI: 10.3390/separations8070091] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Apples represent a greater proportion of the worldwide fruit supply, due to their availability on the market and to the high number of existing cultivar varieties and apple-based products (fresh fruit, fruit juice, cider and crushed apples). Several studies on apple fruit metabolites are available, with most of them focusing on their healthy properties’ evaluation. In general, the metabolic profile of apple fruits strongly correlates with most of their peculiar characteristics, such as taste, flavor and color. At the same time, many bioactive molecules could be identified as markers of a specific apple variety. Therefore, a complete description of the analytical protocols commonly used for apple metabolites’ characterization and quantification could be useful for researchers involved in the identification of new phytochemical compounds from different apple varieties. This review describes the analytical methods published in the last ten years, in order to analyze the most important primary and secondary metabolites of Malus domestica fruits. In detail, this review gives an account of the spectrophotometric, chromatographic and mass spectrometric methods. A discussion on the quantitative and qualitative analytical shortcomings for the identification of sugars, fatty acids, polyphenols, organic acids, carotenoids and terpenes found in apple fruits is reported.
Collapse
|
13
|
Short Wave Ultraviolet Light (UV-C) Effectiveness in the Inactivation of Bacterial Spores Inoculated in Turbid Suspensions and in Cloudy Apple Juice. BEVERAGES 2021. [DOI: 10.3390/beverages7010011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Liquid foods might present interferences in their optical properties that can reduce the effectiveness of short-wave ultraviolet radiation (UV-C) treatments used for sterilization purposes. The effect of turbidity as UV-C interference factor against the inactivation of bacterial spores was analysed by using phosphate-buffered saline solutions (PBS) of different turbidity values (2000, 2500, and 3000 NTU) which were adjusted with the addition of apple fibre. These suspensions were inoculated with spores of Bacillus subtilis and Alicyclobacillus acidoterrestris. While higher UV-C doses increased the inactivation rates of spores, these were reduced when turbidity values increased; a dose of 28.7 J/mL allowed inactivation rates of B. subtilis spores of 3.96 Log in a 2000-NTU suspension compared with 2.81 Log achieved in the 3000-NTU one. Spores of B. subtilis were more UV-C-resistant than A. acidoterrestris. Cloudy apple juice inoculated with A. acidoterrestris spores was processed by UV-C at different doses in a single pass and with recirculation of the matrix through the reactor. Inactivation increased significantly with recirculation, surpassing 5 Log after 125 J/mL compared with 0.13 Log inactivation after a single-pass treatment at the same UV-C dose. UV-C treatments with recirculation affected the optical properties (absorption coefficient at 254 nm and turbidity) of juice and increased browning as UV-C doses became higher.
Collapse
|
14
|
Park JJ, Olawuyi IF, Lee WY. Influence of Thermo-sonication and Ascorbic Acid Treatment on Microbial Inactivation and Shelf-Life Extension of Soft Persimmon (Diospyros kaki T.) Juice. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02580-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
15
|
Assaf CEH, De Clercq N, De Paepe E, Vlaemynck G, Van Coillie E, Van Pamel E. Effect of ascorbic acid, oxygen and storage duration on patulin in cloudy apple juice produced on a semi-industrial scale. WORLD MYCOTOXIN J 2020. [DOI: 10.3920/wmj2019.2528] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Patulin (PAT), a mycotoxin mainly produced by Penicillium expansum, is of high concern with regard to human food safety. This study examined the stability of PAT in artificially contaminated cloudy apple juice (CAJ) produced on a semi-industrial scale using an innovative technology allowing degassing and pressing under low-oxygen conditions (VaculIQ 1000). The effects of adding ascorbic acid (AA), degassing during production and storing in the dark at 20 °C on the PAT concentration were studied, as well as possible degradation and reaction products formed. The highest PAT degradation (50%) was observed for flash-pasteurised juice with AA added, produced under low-oxygen conditions and degassed and stored for 14 days at 20 °C in the dark in aluminium laminate aseptic bags. Juices produced showed no significant differences in the quality parameters measured and did not show significant formation of reaction products. Further research needs to be focused on the fate of PAT in CAJ produced on an industrial level with and without addition of AA.
Collapse
Affiliation(s)
- C. El Hajj Assaf
- Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 31027 Toulouse, France
| | - N. De Clercq
- Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - E. De Paepe
- Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - G. Vlaemynck
- Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - E. Van Coillie
- Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - E. Van Pamel
- Flanders Research Institute for Agricultural, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| |
Collapse
|
16
|
Starowicz M, Piskuła M, Achrem–Achremowicz B, Zieliński H. Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/127635] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
|
17
|
Effects of ascorbic acid on patulin in aqueous solution and in cloudy apple juice. Mycotoxin Res 2019; 35:341-351. [PMID: 31119557 DOI: 10.1007/s12550-019-00354-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 03/04/2019] [Accepted: 03/13/2019] [Indexed: 01/09/2023]
Abstract
Degradation of the mycotoxin patulin (PAT) and the generation of (less toxic) breakdown products, such as (E/Z)-ascladiol (ASC-E/Z) and desoxypatulinic acid (D-PAT), can occur due to chemical, physical and biological treatments. Our study focused on the chemical degradation of PAT in the presence of ascorbic acid (AA) both for pure PAT standard in acidified aqueous solution and for PAT-contaminated cloudy apple juice (CAJ) (obtained via addition of apple mash produced from apples inoculated with Penicillium expansum). Within this framework, different concentrations of AA were evaluated, as well as the presence/absence of oxygen and different storage temperatures. In order to do so, an in-house methodology allowing a good separation of PAT from its reaction and breakdown products was optimized first. The highest PAT reduction (60%) in CAJ with an initial PAT concentration of 100 μg/kg and 0.25% (w/v) AA was achieved after 6 days of incubation at 22 °C in the presence of oxygen. It was also found that the treatment by AA resulted in the generation of degradation products less toxic than PAT (such as (E/Z)-ASC). In conclusion, AA used to improve numerous product quality aspects (e.g. colour (less browning), nutritional value, etc.) and considered as a safe food additive (Food and Drug Administration (FDA) (1999)) has an effect on PAT degradation. It was shown that such degradation generated less toxic compounds in the presence of oxygen. In view of consumers' safety, fortification of apple juice (and possibly apple-based products) with AA could be helpful within an integrated system to ensure products with low levels of patulin. The optimum conditions for such an approach within a legal and practical point of view need to be further explored.
Collapse
|
18
|
Cao SY, Li Y, Meng X, Zhao CN, Li S, Gan RY, Li HB. Dietary natural products and lung cancer: Effects and mechanisms of action. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
|
19
|
Lachowicz S, Oszmiański J, Kalisz S. Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.054] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
20
|
Minimizing quality changes of cloudy apple juice: The use of kiwifruit puree and high pressure homogenization. Food Chem 2018; 249:202-212. [DOI: 10.1016/j.foodchem.2017.12.088] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 11/30/2017] [Accepted: 12/28/2017] [Indexed: 11/21/2022]
|
21
|
İnan Ö, Özcan MM, Aljuhaimi F. Effect of location and Citrus
species on total phenolic, antioxidant, and radical scavenging activities of some Citrus
seed and oils. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13555] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Özlem İnan
- Mersin Food Control Laboratory Directorate; Mersin Turkey
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering; Selcuk University; Konya Turkey 42079
| | - Fahad Aljuhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| |
Collapse
|
22
|
Abountiolas M, Nascimento Nunes C. Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13573] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Marvin Abountiolas
- Food Quality Laboratory, Department of Cell Biology, Microbiology and Molecular Biology University of South Florida 4202 East Fowler Avenue, ISA 2015 Tampa FL 33620 USA
| | - Cecilia Nascimento Nunes
- Food Quality Laboratory, Department of Cell Biology, Microbiology and Molecular Biology University of South Florida 4202 East Fowler Avenue, ISA 2015 Tampa FL 33620 USA
| |
Collapse
|
23
|
Biegańska-Marecik R, Radziejewska-Kubzdela E, Marecik R. Characterization of phenolics, glucosinolates and antioxidant activity of beverages based on apple juice with addition of frozen and freeze-dried curly kale leaves (Brassica oleracea L. var. acephala L.). Food Chem 2017; 230:271-280. [PMID: 28407911 DOI: 10.1016/j.foodchem.2017.03.047] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 03/02/2017] [Accepted: 03/08/2017] [Indexed: 12/21/2022]
Abstract
The aim of this study was to determine the polyphenols, glucosinolates and ascorbic acid content as well as antioxidant activity of beverages on the base of apple juice with addition of frozen and freeze-dried curly kale leaves. Upon enrichment with frozen (13%) and freeze-dried curly kale (3%), the naturally cloudy apple juice was characterized by an increase in phenolic compounds by 2.7 and 3.3-times, accordingly. The antioxidant activity of beverages with the addition of curly kale ranged from 6.6 to 9.4μmol Trolox/mL. The obtained beverages were characterized glucosinolates content at 117.6-167.6mg/L and ascorbic acid content at 4,1-31,9mg/L. The results of sensory evaluation of colour, taste and consistency of apple juice and beverages with the addition of kale did not differ significantly prior to pasteurization (P≤0.05), whereas after the pasteurization the evaluated factors decreased significantly.
Collapse
Affiliation(s)
- Róża Biegańska-Marecik
- Institute of Technology of Plant Origin Food, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
| | - Elżbieta Radziejewska-Kubzdela
- Institute of Technology of Plant Origin Food, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Roman Marecik
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznan, Poland
| |
Collapse
|
24
|
Klimczak I, Gliszczyńska-Świgło A. Green tea extract as an anti-browning agent for cloudy apple juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1420-1426. [PMID: 27378649 DOI: 10.1002/jsfa.7880] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 02/05/2016] [Accepted: 06/27/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Enzymatic browning of fruits and vegetables and their products is an important factor worsening their quality. The influence of five green tea extracts at the concentrations of 1 g L-1 , 2 g L-1 and 3 g L-1 on polyphenol oxidase (PPO) activity in fresh cloudy apple juice was investigated. Moreover, PPO inhibition by tea extract and colour stability of juice during short-time refrigerated storage was studied. The changes of juice colour during storage was expressed as the total colour differences (ΔE*), browning index (BI), yellowness index (YI), and the absorbance at 420 nm (A420 ). RESULTS All extracts inhibited PPO activity in fresh apple juice in concentration-dependent manner. PPO activity in pure apple juice decreased by 7% after 48 h, whereas PPO activity in samples with 1 g L-1 , 2 g L-1 and 3 g L-1 tea extract decreased by 53%, 74%, and 96%, respectively. Browning of apple juice during storage decreased with increased concentration of green tea extract. After 48 h, extract at 1 g L-1 , 2 g L-1 and 3 g L-1 inhibited browning of juice expressed as BI by 48%, 60%, and 86%, respectively, comparing to pure apple juice. CONCLUSION Green tea extract may be an effective anti-browning agent for short-time stored cloudy apple juices. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Inga Klimczak
- Poznań University of Economics and Business, Faculty of Commodity Science, al. Niepodległości 10, 61-875, Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Poznań University of Economics and Business, Faculty of Commodity Science, al. Niepodległości 10, 61-875, Poznań, Poland
| |
Collapse
|
25
|
Zhang J, Zhao P, Liu B, Meng X. Use of Oligochitosan as an Inhibiting Agent of Apple Juice Enzymatic Browning. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jing Zhang
- College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Pan Zhao
- College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Bingjie Liu
- College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| | - Xianghong Meng
- College of Food Science and Engineering; Ocean University of China; Qingdao 266003 China
| |
Collapse
|
26
|
Kolniak-Ostek J. Identification and quantification of polyphenolic compounds in ten pear cultivars by UPLC-PDA-Q/TOF-MS. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.04.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
27
|
Influence of pre-treatments and freeze-drying temperature on the process kinetics and selected physico-chemical properties of cranberries (Vaccinium macrocarpon Ait.). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.067] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
28
|
Kujawa J, Guillen-Burrieza E, Arafat HA, Kurzawa M, Wolan A, Kujawski W. Raw Juice Concentration by Osmotic Membrane Distillation Process with Hydrophobic Polymeric Membranes. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1570-4] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
29
|
Radziejewska-Kubzdela E, Biegańska-Marecik R. A comparison of the composition and antioxidant capacity of novel beverages with an addition of red cabbage in the frozen, purée and freeze-dried forms. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.07.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
30
|
Kolniak-Ostek J, Kucharska AZ, Sokół-Łętowska A, Fecka I. Characterization of phenolic compounds of thorny and thornless blackberries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3012-3021. [PMID: 25764069 DOI: 10.1021/jf5039794] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The aim of this study was to identify and compare the contents of phenolic acids, tannins, anthocyanins, and flavonoid glycosides in thorny and thornless blackberries. Five thorny and nine thornless cultivars were used for this study. Thirty-five phenolic compounds were determined in the examined fruits, and one phenolic acid, three ellagic acid derivatives, one anthocyanin, and six flavonols were characterized for the first time in blackberries. The thornless fruits were characterized by a higher content of anthocyanins (mean = 171.23 mg/100 g FW), ellagitannins (mean = 3.65 mg/100 g FW), and ellagic acid derivatives (mean = 2.49 mg/100 g FW), in comparison to thorny ones. At the same time, in thorny fruits, the contents of hydroxycinnamic acids (mean = 1.42 mg/100 g FW) and flavonols (mean = 5.70 mg/100 g FW) were higher.
Collapse
Affiliation(s)
- Joanna Kolniak-Ostek
- †Department of Fruit, Vegetables and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland
| | - Alicja Z Kucharska
- †Department of Fruit, Vegetables and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland
| | - Anna Sokół-Łętowska
- †Department of Fruit, Vegetables and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland
| | - Izabela Fecka
- §Department of Pharmacognosy, Wrocław Medical University, Borowska 211A, 50-140 Wrocław, Poland
| |
Collapse
|
31
|
The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.06.013] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|