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Ozturk E, Alpas H, Arici M. Effect of the High Hydrostatic Pressure Process on the Microbial and Physicochemical Quality of Shalgam. ACS OMEGA 2024; 9:10400-10414. [PMID: 38463315 PMCID: PMC10918790 DOI: 10.1021/acsomega.3c08297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 01/16/2024] [Accepted: 01/24/2024] [Indexed: 03/12/2024]
Abstract
The processing of shalgam requires the use of an appropriate processing technique due to yeast overgrowth. With advancements in processing technology, high hydrostatic pressure (HHP) as nonthermal and nonchemical preservation has gained attention for its potential. Response surface methodology with the Box-Behnken experimental design was used to make sense of the effects of HHP parameters, namely, pressure (100-500 MPa), temperature (20-40 °C), and time (5-15 min), on microbial and physicochemical factors (pH, total soluble solids, titratable acidity, bioactive compounds, color values). The reduction in the counts of total mesophilic aerobic bacteria, lactic acid bacteria, and yeast-mold increased proportionally with the increase of all pressure levels, application temperatures, and pressurization times (p < 0.05). Stability was maintained in pH, total solubility, and some color parameters such as L*, a*, ΔE, yellow color tone, and red color tone. All findings of the bioactive components (phenolic content, flavonoid content, antioxidant activity, and monomeric anthocyanin content) in the RSM design showed a significant change only in proportion to the square of time (p < 0.05). The optimum pressurization parameter combination of shalgam was determined as a pressure of 367 MPa, temperature of 31.9 °C, and process time of 10.5 min. Under these conditions, values of yeast and mold (Y&M) reduction, total flavonoid content (TFC), total monomeric anthocyanin contents (TMACs), titratable acidity (TA), and reducing sugar content (RSC) were obtained as 4.30 log cfu/mL, 192.89 mg QE/100 mL, 11.88 mg/100 mL, 2.41 glactic acid/L, and 6.78 mg/100 mL, respectively. In particular, the findings in the basic color parameters proved that there was no significant change in the saturated red color of the shalgam. Gallic acid, caffeic acid, chlorogenic acid, catechin, cyanidin-3-O-glucoside, malvidin-3-O-glucoside, and peonidin-3-O-glucoside derivatives are dominant phenolic and anthocyanin compounds, which are frequently found in turnip plants. No important losses in bioactive components were observed, despite changes in pressure and temperature parameters. The HHP method can be suggested to have great potential in the processing of shalgam (fermented turnip beverage) in terms of its ability to maintain the flavors, colors, and nutrients, in addition to ensuring microbiological safety when compared to other preservation methods.
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Affiliation(s)
- Eylül Ozturk
- Food
Engineering Department, Yildiz Technical
University, Istanbul 34220, Turkey
| | - Hami Alpas
- Food
Engineering Department, Middle East Technical
University, Ankara 06800, Turkey
| | - Muhammet Arici
- Food
Engineering Department, Yildiz Technical
University, Istanbul 34220, Turkey
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2
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Ardic Z, Aktas AB. Enrichment of green table olives by natural anthocyanins during fermentation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2244-2254. [PMID: 37273560 PMCID: PMC10232377 DOI: 10.1007/s13197-023-05751-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/23/2023] [Accepted: 04/12/2023] [Indexed: 06/06/2023]
Abstract
The aim of this study is the enrichment of green table olives with anthocyanins by using beetroot and black carrot in the fermentation media and to improve functional properties of fermented olives. For this purpose, a full factorial design was constructed by considering the fermentation time, vegetable type and vegetable concentration as processing factors. The changes in the chemical and microbiological properties of both olive and brine samples were monitored. During fermentation, while phenolic components of olives were transferred to the brine, the anthocyanins originating from the black carrot and beetroot diffused into both olive and brine samples. The total monomeric anthocyanin content of fermented olives containing 20% percent of black carrot and beetroot was 149.87 and 154.05 mg/kg respectively. Moreover, the color of olives turned as fermentation progressed. Both ANOVA results (p < 0.05) and PCA model (R2 = 0.99; Q2 = 0.93) confirmed that reaction time is most important factor for the fermentation process. The sensorial analysis results indicated that the olives fermented with 20% vegetable for 10 days had been highly scored by panelists. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05751-x.
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Affiliation(s)
- Zelal Ardic
- Food Engineering Department, Faculty of Engineering, Sivas Cumhuriyet University, Sivas, Turkey
| | - A. Burcu Aktas
- Biochemistry Department, Faculty of Science, Sivas Cumhuriyet University, Sivas, Turkey
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3
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Encapsulation of Euterpe oleracea pulp by vacuum drying: Powder characterization and antioxidant stability. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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4
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Bharti B, Li H, Ren Z, Zhu R, Zhu Z. Recent advances in sterilization and disinfection technology: A review. CHEMOSPHERE 2022; 308:136404. [PMID: 36165840 DOI: 10.1016/j.chemosphere.2022.136404] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 06/27/2022] [Accepted: 09/07/2022] [Indexed: 06/16/2023]
Abstract
Sterilization and disinfection of pollutants and microorganisms have been extensively studied in order to address the problem of environmental contamination, which is a crucial issue for public health and economics. Various form of hazardous materials/pollutants including microorganisms and harmful gases are released into the environment that enter into the human body either through inhalation, adsorption or ingestion. The human death rate rises due to various respiratory ailments, strokes, lung cancer, and heart disorders related with these pollutants. Hence, it is essential to control the environmental pollution by applying economical and effective sterilization and disinfections techniques to save life. In general, numerous forms of traditional physical and chemical sterilization and disinfection treatments, such as dry and moist heat, radiation, filtration, ethylene oxide, ozone, hydrogen peroxide, etc. are known along with advanced techniques. In this review we summarized both advanced and conventional techniques of sterilization and disinfection along with their uses and mode of action. This review gives the knowledge about the advantages, disadvantages of both the methods comparatively. Despite, the effective solution given by the advanced sterilization and disinfection technology, joint technologies of sterilization and disinfection has proven to be more effective innovation to protect the indoor and outdoor environments.
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Affiliation(s)
- Bandna Bharti
- State Key Laboratory of Urban Water Resource and Environment, Shenzhen Key Laboratory of Organic Pollution Prevention and Control, School of Civil and Environmental Engineering, Harbin Institute of Technology (Shenzhen), Shenzhen, 518055, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150090, PR China.
| | - Hanliang Li
- State Key Laboratory of Urban Water Resource and Environment, Shenzhen Key Laboratory of Organic Pollution Prevention and Control, School of Civil and Environmental Engineering, Harbin Institute of Technology (Shenzhen), Shenzhen, 518055, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150090, PR China
| | - Zhaoyong Ren
- State Key Laboratory of Urban Water Resource and Environment, Shenzhen Key Laboratory of Organic Pollution Prevention and Control, School of Civil and Environmental Engineering, Harbin Institute of Technology (Shenzhen), Shenzhen, 518055, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150090, PR China
| | - Rongshu Zhu
- State Key Laboratory of Urban Water Resource and Environment, Shenzhen Key Laboratory of Organic Pollution Prevention and Control, School of Civil and Environmental Engineering, Harbin Institute of Technology (Shenzhen), Shenzhen, 518055, PR China; State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150090, PR China.
| | - Zhenye Zhu
- State Key Laboratory of Urban Water Resource and Environment, Shenzhen Key Laboratory of Organic Pollution Prevention and Control, School of Civil and Environmental Engineering, Harbin Institute of Technology (Shenzhen), Shenzhen, 518055, PR China.
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5
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Liu M, Zhang S, Ye Y, Liu X, He J, Wei L, Zhang D, Zhou J, Cai J. Robust Electrospinning-Constructed Cellulose Acetate@Anthocyanin Ultrafine Fibers: Synthesis, Characterization, and Controlled Release Properties. Polymers (Basel) 2022; 14:polym14194036. [PMID: 36235984 PMCID: PMC9571753 DOI: 10.3390/polym14194036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/17/2022] [Accepted: 09/22/2022] [Indexed: 12/02/2022] Open
Abstract
Anthocyanin has attracted increasing attention due to its superior biological activity. However, the inherently poor stability of anthocyanin limits its practical applications. In this study, a fast and straightforward method was developed to improve the stability of anthocyanin. Cellulose acetate ultrafine fiber-loaded anthocyanin (CA@Anthocyanin UFs) was prepared by robust electrospinning, and the potential application of cellulose acetate ultrafine fibers (CA UFs) as a bioactive substance delivery system was comprehensively investigated. The experimental results showed that CA@Anthocyanin UFs had protective effects on anthocyanin against temperature, light, and pH. The results of the artificially simulated gastric fluid (pH = 2.0) indicated that the CA@Anthocyanin UFs had a controllable release influence on anthocyanin. A 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay suggested that the CA@Anthocyanin UFs still had an excellent antioxidant activity similar to anthocyanin. This work demonstrated the potential application of robust electrospinning-constructed cellulose acetate ultrafine fibers in bioactive substance delivery and controlled release systems, as well as its prospects in green packaging due to the nature of this environmentally friendly composite.
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Affiliation(s)
- Mingzhu Liu
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shilei Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuanyuan Ye
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaoqing Liu
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jiangling He
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Correspondence: (J.H.); (J.C.)
| | - Lingfeng Wei
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Die Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jiaojiao Zhou
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jie Cai
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
- Correspondence: (J.H.); (J.C.)
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6
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Zhou X, Wu Y, Wang Y, Zhou X, Chen X, Xi J. An efficient approach for the extraction of anthocyanins from Lycium ruthenicum using semi-continuous liquid phase pulsed electrical discharge system. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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7
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Fernández-Santos J, Valls C, Cusola O, Roncero MB. Composites of cellulose nanocrystals in combination with either cellulose nanofibril or carboxymethylcellulose as functional packaging films. Int J Biol Macromol 2022; 211:218-229. [PMID: 35561866 DOI: 10.1016/j.ijbiomac.2022.05.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 05/04/2022] [Accepted: 05/06/2022] [Indexed: 12/13/2022]
Abstract
Cellulose nanocrystals (CNC) were mixed with either cellulose nanofibril (CNF) or carboxymethylcellulose (CMC) in variable proportions (0/100, 20/80, 40/60, 50/50, 60/40, 80/20 and 100/0) to obtain cast films with acceptable barrier and mechanical properties as replacements for food packaging plastics. Both CNF and CMC improved tensile strength, elongation, UV opacity, air resistance, hydrophobicity (WCA-water contact angle), water vapor transmission rate (WVTR) and oxygen impermeability in pure CNC. WVTR and oxygen permeability were strongly dependent on relative humidity (RH). Interestingly, the greatest effect on WVTR was observed at RH = 90% in films containing CMC in proportions above 60%. CMC- and CNF-containing films had oxygen impermeability up to an RH level of 80% and 60%, respectively. The previous effects were confirmed by food packaging simulation tests, where CMC-containing films proved the best performers. The composite films studied were biodegradable-which constitutes a major environmental related advantage-to an extent proportional to their content in CMC or CNF.
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Affiliation(s)
- Julia Fernández-Santos
- CELBIOTECH_Paper Engineering Research Group, Universitat Politècnica de Catalunya_BarcelonaTech, 08222 Terrassa, Spain.
| | - Cristina Valls
- CELBIOTECH_Paper Engineering Research Group, Universitat Politècnica de Catalunya_BarcelonaTech, 08222 Terrassa, Spain.
| | - Oriol Cusola
- CELBIOTECH_Paper Engineering Research Group, Universitat Politècnica de Catalunya_BarcelonaTech, 08222 Terrassa, Spain.
| | - M Blanca Roncero
- CELBIOTECH_Paper Engineering Research Group, Universitat Politècnica de Catalunya_BarcelonaTech, 08222 Terrassa, Spain.
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8
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Salar FJ, Domínguez-Perles R, García-Viguera C, Fernández PS. Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds. FOOD SCI TECHNOL INT 2022:10820132221094724. [PMID: 35440183 DOI: 10.1177/10820132221094724] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.
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Affiliation(s)
- Francisco J Salar
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain
| | - Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Pablo S Fernández
- Department of Ingeniería Agrónomica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
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9
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Chen Y, Belwal T, Xu Y, Ma Q, Li D, Li L, Xiao H, Luo Z. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Crit Rev Food Sci Nutr 2022; 63:8639-8671. [PMID: 35435782 DOI: 10.1080/10408398.2022.2063250] [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] [Indexed: 11/03/2022]
Abstract
Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex food matrices and diverse processing methods. From the natural microenvironment of plants to complex processed food matrices and formulations, there may happen comprehensive changes to anthocyanins, leading to unpredictable stability behavior under various processing conditions. In particular, anthocyanin hydration, degradation, and oxidation during thermal operations in the presence of oxygen represent major challenges. First, this review aims to summarize our current understanding of key anthocyanin stability issues focusing on the chemical properties and their consequences in complex food systems. The subsequent efforts to examine plenty of cases attempt to unravel a universal pattern and provide thorough guidance for future food practice regarding anthocyanins. Additionally, we put forward a model with highlights on the role of the balance between anthocyanin release and degradation in stability evaluations. Our goal is to engender updated insights into anthocyanin stability behavior under food processing conditions and provide a robust foundation for the development of anthocyanin stabilization strategies, expecting to promote more and deeper progress in this field.
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Affiliation(s)
- Yanpei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Quan Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst, Massachusetts, The United States
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, People's Republic of China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, People's Republic of China
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10
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Bhatnagar S, Aoyagi H. Thermal and UV Degradation Kinetics of Water-Soluble Extracellular Pigment Produced by Talaromyces purpurogenus. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02733-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Salehi F. Application of pulsed light technology for fruits and vegetables disinfection: A review. J Appl Microbiol 2021; 132:2521-2530. [PMID: 34839567 DOI: 10.1111/jam.15389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 11/11/2021] [Accepted: 11/24/2021] [Indexed: 11/29/2022]
Abstract
Non-thermal technologies can maintain fruit and vegetable products quality better than traditional thermal processing. Pulsed light (PL) is a non-thermal method for microbial inactivation (vegetative cells and spores) in fruits and vegetables. The PL treatment involves the application of intense and short-duration pulses of broad spectrum wavelengths ranging from UV to near-infrared (100-1100 nm). This review summarized application of PL technology to control microbial contamination and increasing shelf-life of some fruits and vegetables including apple, blueberries, grape, orange, strawberries, carrot, lettuce, spinach, and tomato. The microbial inactivation in very short treatment times, low energy used by this system, flexibility for solid or liquid samples, few residual compounds and no synthetic chemicals that cause environmental pollution or harm humans, is benefits of PL technique. The efficiency of PL disinfection is closely associated with the input voltage, fluence (energy dose), composition of the emitted light spectrum, number of lamps, the distance between samples and light source, and frequency and number of applied pulses. The PL treatments control pathogenic and spoilage microorganisms, so it facilitates the growth and development of the starter microorganisms affecting product quality.
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12
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Dhar R, Basak S, Chakraborty S. Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design. Compr Rev Food Sci Food Saf 2021; 21:499-540. [PMID: 34766715 DOI: 10.1111/1541-4337.12864] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/29/2021] [Accepted: 10/07/2021] [Indexed: 12/17/2022]
Abstract
Pulsed light (PL) is a polychromatic radiation-based technology, among many other non-thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5-log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high-quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non-thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.
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Affiliation(s)
- Rishab Dhar
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Somnath Basak
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
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13
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Ates C, Akdemir Evrendilek G, Uzuner S. High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ceren Ates
- Department of Food Engineering Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
| | - Gulsun Akdemir Evrendilek
- Department of Food Engineering Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
- Department of Food Engineering Faculty of Engineering Ardahan University Ardahan Turkey
| | - Sibel Uzuner
- Department of Food Engineering Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
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14
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Tasdemir SS, Sanlier N. An insight into the anticancer effects of fermented foods: A review. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104281] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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15
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He B, Wang W, Song Y, Ou Y, Zhu J. Structural and physical properties of carboxymethyl cellulose/gelatin films functionalized with antioxidant of bamboo leaves. Int J Biol Macromol 2020; 164:1649-1656. [DOI: 10.1016/j.ijbiomac.2020.07.286] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/27/2020] [Accepted: 07/27/2020] [Indexed: 10/23/2022]
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