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Tkaczyńska A, Rytel E, Kucharska AZ, Kolniak‐Ostek J, Sokół‐Łętwska A. Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh. Food Sci Nutr 2024; 12:4637-4655. [PMID: 39055229 PMCID: PMC11266897 DOI: 10.1002/fsn3.4102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 01/31/2024] [Accepted: 03/01/2024] [Indexed: 07/27/2024] Open
Abstract
Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteurization. The aim of the study was to investigate the effect of pasteurization temperature on the anthocyanin content and color of juices from potatoes with colored flesh. The research material included juices from potato varieties with red and purple flesh. Juices pasteurized at 75 °C were characterized by the lightest color and an increase in the a* (red color) and b* (yellow color) parameters compared to unpasteurized juices. Pasteurization of juices reduced the amount of glycoalkaloids by an average of 54% compared to unpasteurized juices (larger losses in the content of α-chaconine than α-solanine). Purple potato juices showed a higher content of total polyphenols by an average of 30% and anthocyanins by 70% than juices from red potatoes. Pelargonidin and its derivatives were identified in red potato juices, while petunidin and peonidin were the most abundant in purple potato juices. Higher losses of total polyphenols were found in juices from red varieties of potatoes, while anthocyanins were less thermostable in juices from varieties with purple flesh.
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Affiliation(s)
- Agnieszka Tkaczyńska
- Department of Food Storage and TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Elżbieta Rytel
- Department of Food Storage and TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Alicja Z. Kucharska
- Departament of Fruit, Vegetable and Plant Nutraceutical TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Joanna Kolniak‐Ostek
- Departament of Fruit, Vegetable and Plant Nutraceutical TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
| | - Anna Sokół‐Łętwska
- Departament of Fruit, Vegetable and Plant Nutraceutical TechnologyWrocław University of Environmental and Life SciencesWrocławPoland
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Lima GPP, Costa VE, Nunes A, Basílio LSP, Borges CV, Monteiro GC, Minatel IO, Denadai JC, Orsi R, Vianello F, Maraschin M. Biogenic amines and stable isotopes in the quality and authenticity of honeys from Brazil. Food Chem 2023; 427:136702. [PMID: 37393636 DOI: 10.1016/j.foodchem.2023.136702] [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: 03/21/2023] [Revised: 06/05/2023] [Accepted: 06/20/2023] [Indexed: 07/04/2023]
Abstract
The identification of biogenic amines and some precursor amino acids and the adulteration through stable isotopes was carried out in 114 honey from different geographic regions in Brazil (states of São Paulo (SP) and Santa Catarina (SC)) as support for evaluating quality control and food safety. Serotonin was detected in all samples, while melatonin was quantified in 92.2% of honey from SP and in 94% of SC. l-Dopa, dopamine and histamine appeared at higher levels in honey from SP. Cadaverine, putrescine, spermidine and spermine, varied little according to botanical source. Three honey from the metropolitan region of SP were considered adulterated (C4SUGARS > 7%), 92 were authentic samples (C4SUGARS - 7 to 7%) and 19 unadulterated (C4SUGARS less than - 7%), with isotopic values of δ13CH and δ13CP > 7%. The data were important for differentiating quality as a function of biogenic amines and stable isotope technique was important in detecting honey adulteration.
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Affiliation(s)
- Giuseppina Pace Pereira Lima
- São Paulo State University, Department of Chemical and Biological Sciences, Institute of Biosciences, Botucatu, São Paulo, Brazil.
| | - Vladmir Eliodoro Costa
- São Paulo State University, Stable Isotopes Center, Institute of Biosciences, Botucatu, São Paulo, Brazil
| | - Aline Nunes
- Federal University of Santa Catarina, Plant Morphogenesis and Biochemistry Laboratory, Florianópolis, Santa Catarina, Brazil
| | - Leticia Silva Pereira Basílio
- São Paulo State University, Department of Chemical and Biological Sciences, Institute of Biosciences, Botucatu, São Paulo, Brazil
| | - Cristine Vanz Borges
- Health Sciences, Universidade Alto Vale do Rio do Peixe (UNIARP), Caçador, Santa Catarina, Brazil
| | - Gean Charles Monteiro
- São Paulo State University, Department of Chemical and Biological Sciences, Institute of Biosciences, Botucatu, São Paulo, Brazil
| | - Igor Otavio Minatel
- São Paulo State University, Department of Chemical and Biological Sciences, Institute of Biosciences, Botucatu, São Paulo, Brazil
| | - Juliana Celia Denadai
- São Paulo State University, Stable Isotopes Center, Institute of Biosciences, Botucatu, São Paulo, Brazil
| | - Ricardo Orsi
- São Paulo State University, Center of Education, Science and Technology in Rational Beekeeping (NECTAR), College of Veterinary Medicine and Animal Sciences, Botucatu, São Paulo, Brazil
| | - Fabio Vianello
- University of Padua, Department of Comparative Biomedicine and Food Science, Legnaro, Italy
| | - Marcelo Maraschin
- Federal University of Santa Catarina, Plant Morphogenesis and Biochemistry Laboratory, Florianópolis, Santa Catarina, Brazil
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Pérez-Marroquín XA, Estrada-Fernández AG, García-Ceja A, Aguirre-Álvarez G, León-López A. Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation. Foods 2023; 12:foods12081583. [PMID: 37107379 PMCID: PMC10137751 DOI: 10.3390/foods12081583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/01/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
Waste generated from the agro-food industry represents a concerning environmental, social and economic issue. The Food and Agriculture Organization of the United Nations defines food waste as all food that decreases in quantity or quality to the extent that it is thrown out by food service providers and consumers. The FAO reports that 17% of worldwide food production may be wasted. Food waste may include fresh products, food close to the expiration date discarded by retailers and food products from household kitchens and eating establishments. However, food waste offers different possibilities to extract functional ingredients from different sources, such as dairy, cereals, fruits, vegetables, fibers, oils, dye and bioactive compounds. The optimization of agro-food waste as an ingredient will help in the development and innovation of food products to generate functional food and beverages to prevent and treat several diseases in consumers.
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Affiliation(s)
- Xóchitl Alejandra Pérez-Marroquín
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km. 1 Rancho Universitario, Tulancingo C.P. 43600, Hidalgo, Mexico
| | - Ana Guadalupe Estrada-Fernández
- Instituto Tecnológico Superior del Oriente del Estado de Hidalgo, Carretera Apan-Tepeapulco Km 3.5, Colonia Las Peñitas, Apan C.P. 43900, Hidalgo, Mexico
| | - Adelfo García-Ceja
- Instituto Tecnológico Superior de Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Venustiano Carranza C.P 73049, Puebla, Mexico
| | - Gabriel Aguirre-Álvarez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km. 1 Rancho Universitario, Tulancingo C.P. 43600, Hidalgo, Mexico
| | - Arely León-López
- Instituto Tecnológico Superior de Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Venustiano Carranza C.P 73049, Puebla, Mexico
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Tsafack PB, Tsopmo A. Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems. Heliyon 2022; 8:e10456. [PMID: 36105466 PMCID: PMC9465362 DOI: 10.1016/j.heliyon.2022.e10456] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/14/2022] [Accepted: 08/22/2022] [Indexed: 11/20/2022] Open
Abstract
Biogenic amines (BAs) are a group of molecules naturally present in foods that contain amino acids, peptides, and proteins as well as in biological systems. In foods, their concentrations typically increase during processing and storage because of exposure to microorganisms that catalyze their formation by releasing amino acid decarboxylases. The concentrations of BAs above certain values are indicative of unsafe foods due to associate neuronal toxicity, allergenic reactions, and increase risks of cardiovascular diseases. There are therefore various strategies that focus on the control of BAs in foods mostly through elimination, inactivation, or inhibition of the growth of microorganisms. Increasingly, there are works on bioactive compounds that can decrease the concentration of BAs through their antimicrobial activity as well as the inhibition of decarboxylating enzymes that control their formation in foods or amine oxidases and N-acetyltransferase that control the degradation in vivo. This review focusses on the role of food-derived bioactive compounds and the mechanism by which they regulate the concentration of BAs. The findings are that most active molecules belong to polyphenols, one of the largest groups of plant secondary metabolites, additionally other useful +compounds are present in extracts of different herbs and spices. Different mechanisms have been proposed for the effects of polyphenols depending on the model system. Studies on the effects in vivo are limited and there is a lack of bioavailability and transport data which are important to assess the importance of the bioactive molecules.
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Affiliation(s)
- Patrick Blondin Tsafack
- Nutrition and Functional Food, School of Biosciences and Veterinary Medicine, University of Camerino, Via A. D'Accorso, 16, Camerino, Italy
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry and Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, K1S 5B6, Ottawa, ON, Canada
- Corresponding author.
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Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts. Int J Biol Macromol 2022; 216:361-373. [PMID: 35803406 DOI: 10.1016/j.ijbiomac.2022.06.198] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 06/19/2022] [Accepted: 06/30/2022] [Indexed: 01/23/2023]
Abstract
A pH-sensitive intelligent indicator film was developed and used for monitoring dynamic changes in chicken freshness at 4 °C and 25 °C by immobilizing 0.2 %-1.0 % purple sweet potato peel extracts (PPE) with sodium alginate (SA). The films presented a wide range of colors from red-pink to green-yellow at 2-13, and the films with less PPE were more sensitive to ammonia. The color of films with 0.6 % PPE changed from pink to blue when used in monitoring chicken freshness at 4 °C (5 d) and 25 °C (60 h), which corresponded to changes in total volatile base nitrogen from 5.35 (5.35) mg/100 g to 16.2 (19.9) mg/100 g. Scanning electron microscopy and X-ray diffraction revealed that PPE improved the compactness and crystallinity of SA films, while Fourier transform infrared spectroscopy revealed hydrogen bonds between SA and PPE. Compared to SA films, the water vapor and light barrier abilities of films with 0.6 % were significantly improved (P < 0.05), there was no significant effect on tensile strength (P > 0.05), and the elongation of 0.6 % PPE films (P < 0.05) was decreased. Thus, PPE can serve as an excellent indicator of intelligent films for monitoring the freshness of meat products.
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