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Das A, Banik BK. Microwave-induced biocatalytic reactions toward medicinally important compounds. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Microwaves in the presence of enzymes are used to execute a number of reactions for the preparation of biologically active compounds. The success of microwave-induced enzymatic reactions depends on frequencies, field strength, waveform, duration, and modulation of the exposure. Enzymes under microwave irradiation become activated and this activation is sufficient to investigate simple to complex reactions that were not reported under these reaction conditions before. Enzymatic catalysis together with microwave technology and solvent-free chemical reaction is a nature-friendly procedure. The most interesting reactions that are performed by enzymes in the microwave are documented here with reference to examples that are related to medicinally active molecules.
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Affiliation(s)
- Aparna Das
- Department of Mathematics and Natural Sciences , College of Sciences and Human Studies, Prince Mohammad Bin Fahd University , Al Khobar 31952 , Kingdom of Saudi Arabia
| | - Bimal Krishna Banik
- Department of Mathematics and Natural Sciences , College of Sciences and Human Studies, Prince Mohammad Bin Fahd University , Al Khobar 31952 , Kingdom of Saudi Arabia
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2
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Aguiar D, Pereira AC, Marques JC. Agricultural Rum of Madeira matured on the seafloor: improved physicochemical changes induced by a pioneering seafloor ageing process. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03855-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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3
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Effects of electrostatic field treatment on the maturation characteristics of rum and its mechanism. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01109-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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4
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Solar S, Castro R, Guerrero ED. New Accelerating Techniques Applied to the Ageing of Oenological Products. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Soraya Solar
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Enrique Durán Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
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5
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Ntourtoglou GV, Drosou F, Enoch Y, Tsapou EA, Bozinou E, Athanasiadis V, Chatzilazarou A, Dourtoglou EG, Lalas SI, Dourtoglou VG. Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15577] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- George V. Ntourtoglou
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Foteini Drosou
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Yang Enoch
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Evangelia A. Tsapou
- Department of Wine, Vine and Beverage Sciences University of West Attica Athens Greece
| | - Eleni Bozinou
- Department of Food Science and Nutrition University of Thessaly Karditsa Greece
| | | | | | | | - Stavros I. Lalas
- Department of Food Science and Nutrition University of Thessaly Karditsa Greece
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Tsapou EA, Ntourtoglou G, Drosou F, Tataridis P, Dourtoglou T, Lalas S, Dourtoglou V. In situ Creation of the Natural Phenolic Aromas of Beer: A Pulsed Electric Field Applied to Wort-Enriched Flax Seeds. Front Bioeng Biotechnol 2020; 8:583617. [PMID: 33195145 PMCID: PMC7604362 DOI: 10.3389/fbioe.2020.583617] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Accepted: 09/25/2020] [Indexed: 11/24/2022] Open
Abstract
To fine tune the production of phenolic aromas in beer, a pulsed electric field (PEF) was applied to beer wort, which was enriched with flax seeds. The choice of flax seeds as a source of FA is based on its high content of ferulic precursors and their intrinsic nutritional value. PEF was applied to ground flax seeds, with and without beta glycosidase. Fermentation was carried out with Saccharomyces and non-Saccharomyces yeast strains. Moreover, 4-vinylguaiacol (4-VG), a flavor highly active derived from volatile phenol, was produced by decarboxylation of ferulic acid (FA), or its precursor and flavor-inactive (4-hydroxy-3-methoxycinnamic acid). All yeast strains could metabolize FA into 4-VG, using the pure compound in the synthetic medium or in flax seeds, with the best quantity produced by Saccharomyces cerevisiae as a precursor. The method yields 4-VG production efficiencies up to 120% (mgL−1). Experimental treatment conditions were conducted with E= 1 kV/cm, total time treatment 15 min (peak time ti = 1 μs, pause time tp = 1 ms, Total pulses 9003). Treatment efficacy is independent of the fermentation yeast.
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Affiliation(s)
- Evangelia A Tsapou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - George Ntourtoglou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Fotini Drosou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Panagiotis Tataridis
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Thalia Dourtoglou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
| | - Stavros Lalas
- Department of Food Science and Nutrition, University of Thessaly, Karditsa, Greece
| | - Vassilis Dourtoglou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece
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7
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Review of the application of pulsed electric fields (PEF) technology for food processing in China. Food Res Int 2020; 137:109715. [PMID: 33233287 DOI: 10.1016/j.foodres.2020.109715] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/24/2020] [Accepted: 09/11/2020] [Indexed: 12/17/2022]
Abstract
With the improvement of living standards, growing consumer demand for high-quality and natural foods has led to the development of new mild processes to enhance or replace conventional thermal and chemical methods for food processing. Pulsed electric fields (PEF) is an emerging and promising non-thermal food processing technology, which is ongoing from laboratory and pilot plant level to the industrial level. Chinese researchers have made tremendous advances in the potential applications of PEF for processing a wide range of food commodities over the last few years, which contributes to the current understanding and development of PEF technology. The objective of this paper is to conduct a systematic review on the achievements of PEF technology used for food processing in China and the corresponding processing principles. Research on the applicability of PEF in food processing suggests that PEF can be used alone or in combination with other methods, not only to inactivate microorganisms and extract active constituents, but also to modify biomacromolecules, enhance chemical reactions and accelerate the aging of fermented foods, which are mainly related to permeabilization of biomembranes, occurrence of electrochemical and electrolytic reactions, polarization and realignment of molecules, and reduction of activation energy of chemical reactions induced by PEF treatments. In addition, some of the most important challenges for the successful implementation of large-scale industrial applications of PEF technology in the food industry are discussed. The results bring out the benefits of both researchers and the industry.
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Xiong A, Zhao K, Hu Y, Yang G, Kuang B, Xiong X, Yang Z, Yu Y, Zheng Q. Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit. ACS OMEGA 2020; 5:18349-18355. [PMID: 32743210 PMCID: PMC7391936 DOI: 10.1021/acsomega.0c02090] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 07/06/2020] [Indexed: 05/23/2023]
Abstract
Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g., gas chromatograph), and the effect of electrochemical oxidization treatment on the overall properties of typical Chinese liquor (Baijiu) is investigated. The key finding is that high oxidative potential can be used to catalyze the oxidation of alcohols, and the reaction rate is dramatically faster than that in the process of natural aging. The present study reveals the influence of electrochemical oxidation on the contents of compounds (particularly, the alcohols) in Baijiu and offers a perspective into the utilization of electrochemical oxidization treatment as an alternative strategy for artificial maturation of Baijiu.
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Affiliation(s)
- Ayuan Xiong
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Kun Zhao
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Yaru Hu
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Guoping Yang
- Jiangxi
Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, Nanchang 330013, China
| | - Bisheng Kuang
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Xiang Xiong
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Zhilong Yang
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Yougui Yu
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
| | - Qing Zheng
- School
of Food and Chemical Engineering, Shaoyang
University, Shaoyang 422000, China
- Xiangjiao
Institute for Liquor Engineering, Shaoyang
University, Shaoyang 422000, China
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Ntourtoglou G, Tsapou EA, Drosou F, Bozinou E, Lalas S, Tataridis P, Dourtoglou V. Pulsed Electric Field Extraction of α and β-Acids From Pellets of Humulus lupulus (Hop). Front Bioeng Biotechnol 2020; 8:297. [PMID: 32363185 PMCID: PMC7180209 DOI: 10.3389/fbioe.2020.00297] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Accepted: 03/20/2020] [Indexed: 11/25/2022] Open
Abstract
This paper investigates the process of extracting hop pellets (hops) utilizing the pulsed electric field (PEF) technique and the contrasting effects of the technique between two distinct hop varieties (one bitter and one aromatic). The effect of PEF on the extraction was evaluated by measuring the concentration of α-acids and β-acids (humulones and lupulones). Regarding the aromatic character, the hop’s volatile caryophyllene, humulene and β-myrcene were analyzed both with and without employing the PEF treatment. In order to analyze the acids and the volatile fraction, the analytical method of UV–vis spectrophotometry was applied followed by gas chromatography coupled with mass spectrometry. For the second technique, the extracts were previously purified through a Graphitized Carbon Black syringe for Solid Phase Extraction. The results revealed that PEF had a positive impact on the alpha acids of bitter hops by increasing the extraction rate of these acids by 20%, while the volatiles demonstrated an increase of 5.6 and 7.4% for humulene and caryophyllene, respectively. Concerning the aromatic variety of hops, the PEF treatment appeared to have no noteworthy effects.
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Affiliation(s)
- George Ntourtoglou
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
| | | | - Fotini Drosou
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
| | - Eleni Bozinou
- Department of Food Science and Nutrition, University of Thessaly, Karditsa, Greece
| | - Stavros Lalas
- Department of Food Science and Nutrition, University of Thessaly, Karditsa, Greece
| | - Panagiotis Tataridis
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
| | - Vassilis Dourtoglou
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
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Coldea TE, Socaciu C, Mudura E, Socaci SA, Ranga F, Pop CR, Vriesekoop F, Pasqualone A. Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips. Food Chem 2020; 320:126643. [PMID: 32208184 DOI: 10.1016/j.foodchem.2020.126643] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 03/17/2020] [Accepted: 03/17/2020] [Indexed: 12/21/2022]
Abstract
The aim of this work was to find differences in the volatile and phenolic profiles of the traditional Romanian apple brandy pălinca aged with various species of wood chips. Seven types of wood species, two types of oak (Quercus petraea and Quercus robur), plus sweet chestnut, mulberry, walnut, fir and cherry, were considered. The majority of volatile compounds characterizing the aroma profile of pălinca were esters, particularly ethyl esters, with ethyl isobutyrate, ethyl isovalerate, ethyl caproate, ethyl octanoate and ethyl decanoate as the most abundant. The most important source of catechin was cherry wood. Rutin and juglone were solubilised only in walnut wood aged brandy. Vanillin, increased significantly in chestnut aged apple brandy. Given the cost and difficulty in handling wooden barrels, and as an alternative being able to select from a range of specific wooden chips, this work could potentially guide actors in beverage industry to less expensive alternatives.
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Affiliation(s)
- Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania.
| | - Carmen Socaciu
- Department of Food Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuţa Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Floricuţa Ranga
- Department of Food Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania
| | - Frank Vriesekoop
- Department of Food Technology and Innovation, Harper Adams University, Newport TF10 8NB, United Kingdom
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy
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Saetung T, Devahastin S, Chiewchan N. Use of low-voltage direct current electricity treatment to increase phenolics content of postharvest okra: effects of some treatment parameters. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13602] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Thunyarat Saetung
- Advanced Food Processing Research Laboratory; Department of Food Engineering; Faculty of Engineering; King Mongkut's University of Technology Thonburi; 126 Pracha u-tid Road Bangkok 10140 Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory; Department of Food Engineering; Faculty of Engineering; King Mongkut's University of Technology Thonburi; 126 Pracha u-tid Road Bangkok 10140 Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory; Department of Food Engineering; Faculty of Engineering; King Mongkut's University of Technology Thonburi; 126 Pracha u-tid Road Bangkok 10140 Thailand
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12
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Drosou F, Yang E, Marinea M, Dourtoglou EG, Chatzilazarou A, Dourtoglou VG. An assessment of potential applications with pulsed electric field in wines. BIO WEB OF CONFERENCES 2017. [DOI: 10.1051/bioconf/20170902010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Recent Advances in Techniques for Starch Esters and the Applications: A Review. Foods 2016; 5:foods5030050. [PMID: 28231145 PMCID: PMC5302408 DOI: 10.3390/foods5030050] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Revised: 06/20/2016] [Accepted: 06/30/2016] [Indexed: 12/13/2022] Open
Abstract
Esterification is one of the most important methods to alter the structure of starch granules and improve its applications. Conventionally, starch esters are prepared by conventional or dual modification techniques, which have the disadvantages of being expensive, have regent overdoses, and are time-consuming. In addition, the degree of substitution (DS) is often considered as the primary factor in view of its contribution to estimate substituted groups of starch esters. In order to improve the detection accuracy and production efficiency, different detection techniques, including titration, nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FT-IR), thermal gravimetric analysis/infrared spectroscopy (TGA/IR) and headspace gas chromatography (HS-GC), have been developed for DS. This paper gives a comprehensive overview on the recent advances in DS analysis and starch esterification techniques. Additionally, the advantages, limitations, some perspectives on future trends of these techniques and the applications of their derivatives in the food industry are also presented.
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Tian Y, Huang J, Xie T, Huang L, Zhuang W, Zheng Y, Zheng B. Oenological characteristics, amino acids and volatile profiles of Hongqu rice wines during pottery storage: Effects of high hydrostatic pressure processing. Food Chem 2016; 203:456-464. [DOI: 10.1016/j.foodchem.2016.02.116] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 02/16/2016] [Accepted: 02/16/2016] [Indexed: 11/28/2022]
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Lohani UC, Muthukumarappan K. Application of the pulsed electric field to release bound phenolics in sorghum flour and apple pomace. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.012] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Sun X, Li L, Ma T, Zhao F, Yu D, Huang W, Zhan J. High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Liu ZW, Zeng XA, Sun DW, Han Z. Effects of pulsed electric fields on the permeabilization of calcein-filled soybean lecithin vesicles. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.01.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Colour Changes in Brandy Spirits Induced by Light-Emitting Diode Irradiation and Different Temperature Levels. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1271-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Effects of electric field treatments on phenol compounds of brandy aging in oak barrels. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.07.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.09.005] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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