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Kravets M, García-Alonso FJ, Abea A, Guàrdia MD, Muñoz I, Bañón S. Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo. Foods 2024; 13:349. [PMID: 38275716 PMCID: PMC10815261 DOI: 10.3390/foods13020349] [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: 12/19/2023] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 01/27/2024] Open
Abstract
Salmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, these antioxidants can be degraded in oxidation reactions catalysed or not by enzymes during pasteurisation and storage treatments used to stabilise the salmorejo before consumption. Due to its better penetration, the use of dielectric heating by radiofrequency (RF) may improve results of pasteurisation in this product. The objective was to assess the effects of pasteurisation temperature (70-100 °C, at 5 °C intervals) and storage time (0-5 months, at one-month intervals) on levels of ascorbic acid, α-tocopherol and carotenoids and antioxidant capacity (AC) in salmorejo pasteurised (over 10 s) by conventional (CH) or RF continuous heating. Two successive experiments were conducted to select an adequate pasteurisation temperature for use in the shelf-life study. Pasteurisation upon tested conditions allows a good retention of salmorejo antioxidants. Either CH or RF pasteurisers can be used with similar results. Vitamin C (L-ascorbic + dehydroascorbic acids) was more abundant (15-19 mg 100 g-1) than carotenoids (0.9-2.6 mg 100 g-1) (all-trans + cis lycopene and β-carotene) and α-tocopherol (0.8-1.2 mg 100 g-1) in the pasteurised product. Using excessively low temperatures (70 °C) resulted in partial losses of the three antioxidants, possibly due to oxidase residual activities. Intensifying thermal treatment improved this issue with minor losses of the thermolabile vitamin C and increased carotenoid content. Using a suitable temperature (80 °C) did not prevent most vitamin C from being degraded by the first month, while α-tocopherol, and, to a lesser extent, carotenoids, showed good retention levels during shelf life under refrigeration. Vitamins C and E and carotenoids, either by degradation, regeneration or releasing, likely contribute to the AC in salmorejo. Phenolic antioxidant response, radical-scavenging activities and redox potential values confirmed this finding. The pasteurised-chilled salmorejo shows good antioxidant properties with potential health implications, a positive nutritional aspect for consumers of this tomato-oil homogenate. The losses of antioxidants and AC due to pasteurization would be of little relevance compared to the losses accumulated during shelf life.
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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (F.J.G.-A.)
| | - Francisco Javier García-Alonso
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (F.J.G.-A.)
| | - Andrés Abea
- Institut de Recerca i Tecnologia Agroalimentàries IRTA—Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Institut de Recerca i Tecnologia Agroalimentàries IRTA—Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Institut de Recerca i Tecnologia Agroalimentàries IRTA—Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (F.J.G.-A.)
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Kravets M, Cedeño-Pinos C, Abea A, Guàrdia MD, Muñoz I, Bañón S. Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate ( salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods 2023; 12:2837. [PMID: 37569107 PMCID: PMC10417326 DOI: 10.3390/foods12152837] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/12/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a "fresh-like" pasteurised-chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate the pasteurisation temperature (70-100 °C, at 5 °C intervals) for salmorejo processed by RF (operating at 27.12 MHz for 9.08 s) or conventional (for 10.9 s) continuous heating. The main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms and an adequate inhibition of the pectin methylesterase, peroxidase and, to a lesser extent, polyphenol oxidase but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C provided a good equilibrium in levels of microbiological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated. A "fresh-like" good-quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers.
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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Andrés Abea
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
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Optimization and Intensification of Bioactive Components and Antioxidant Activity of Extracts from Date Fruit (Phoenix dactylifera L.) Using Pulsed Electric Fields (PEF) Technology and Thermal Processing. Processes (Basel) 2023. [DOI: 10.3390/pr11030884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
The objective of this study was to assess the impact of pulsed electric field (PEF) treatment on the extraction of polyphenolics and antioxidant activity from downgraded date palm fruits. The PEF pretreatments (frequency: 30 Hz, time: 50 μs, pulse number: 240, the electric field strengths were found to be 1, 2, and 2.5 kV.cm−1, and methanol (50%) and temperatures (20, 40, 50 °C)) were optimized and applied before extraction to produce an extract of date fruits with a high content of bioactive compounds. The extracts obtained immediately after pretreatments were analyzed for total polyphenolic content, antioxidant activity, and phenolic profiles. The results revealed that the PEF-assisted extracts at 2.5 kV.cm−1 at T50 °C exhibited higher polyphenol content (+27%) and antioxidant activity (+31%) and notably improved phenolic profiles compared to untreated extracts. PEF treatment processing significantly enhanced the bioactive components and antioxidant activities of date fruits over time, regardless of the treatment applied and the extraction’s temperature. Hence, the application of PEF combined with thermal processing can be an appropriate alternative treatment for a better extractability of bioactive compounds from fruit of dates and food byproducts. These biomolecules could be consumed as new food technology, incorporated as food additives, and nutraceuticals products.
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4
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Subrahmanyam K, Gul K, Sehrawat R, Allai FM. Impact of in-package cold plasma treatment on the physicochemical properties and shelf life of button mushrooms (Agaricus bisporus). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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5
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Yang W, Wang P, Zhang W, Xu M, Yan L, Yan Z, Du W, Ouyang L, Liu B, Wu Z, Zhang Z, Zhao S, Li X, Wang L. Review on preservation techniques of edible lily bulbs in China. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2107708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Wenzhe Yang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Peng Wang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Wen Zhang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Mengda Xu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lihong Yan
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Ziyi Yan
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Wanhua Du
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lu Ouyang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Bin Liu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Zijian Wu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Zhe Zhang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Songsong Zhao
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Xingbo Li
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lei Wang
- School of Construction and Environmental Engineering, Shenzhen Polytechnic, Shenzhen, P.R. China
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Combined Pulsed Electric Field with Antimicrobial Caps for Extending Shelf Life of Orange Juice. BEVERAGES 2022. [DOI: 10.3390/beverages8040072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The purpose of this study was to investigate the effectiveness of combined pulsed electric fields (PEF) and antimicrobial packaging treatment in maintaining the quality and stability of orange juice stored at 10 °C. Orange juice was treated by PEF and stored in glass jars with antimicrobial caps coated with 10 µL of carvacrol essential oil (AP). Microbial reductions and physiochemical properties of juice samples were determined after treatments and during storage at 10 °C. Orange juice samples subjected to the combined treatment (PEF+AP) had the lowest yeast and mold populations after 14 day-storage at 10 °C. There were no significant differences in pH, acidity, color, total soluble solid contents, total phenol compounds, and Vitamin C among all samples after treatments. Storage studies showed that PEF, AP, and PEF+AP treatments maintained the quality and stability of orange juice stored at 10 °C for 5 weeks but lost Vitamin C. This study provides valuable information to juice processors for consideration and design of nonthermal pasteurization with antimicrobial packaging of juice products.
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7
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Basumatary B, Nayak M, Nayak PK, Kesavan RK. Assessment of quality changes of tangor fruit juice after pasteurization and thermosonication treatments. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Birhang Basumatary
- Department of Food Engineering and Technology Central Institute of Technology, Deemed to be University Kokrajhar Assam India
| | - Mahendra Nayak
- Division of Advanced Analytics Principal, IQVIA Bangalore India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology Central Institute of Technology, Deemed to be University Kokrajhar Assam India
| | - Radha krishnan Kesavan
- Department of Food Engineering and Technology Central Institute of Technology, Deemed to be University Kokrajhar Assam India
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8
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Lyngdoh Nonglait D, Chukan SM, Arya SS, Bhat MS, Waghmare R. Emerging non‐thermal technologies for enhanced quality and safety of fruit juices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Donald Lyngdoh Nonglait
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | | | - S. S. Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Mohmad Sayeed Bhat
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Rosy Waghmare
- Department of Food Engineering College of Food Technology Dr. Punjabrao Deshmukh Krishi Vidyapeeth Yavatmal Maharashtra India 445001
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Kumar V, Jain SK, Amitabh A, Chavan SM. Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13818] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Vishal Kumar
- Department of Processing and Food Engineering CAE, DRPCAU Pusa India
| | - Sanjay Kumar Jain
- Department of Processing and Food Engineering CTAE, MPUAT Udaipur India
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10
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Mashau ME, Kgatla TE, Makhado MV, Mikasi MS, Ramashia SE. Nutritional composition, polyphenolic compounds and biological activities of marula fruit ( Sclerocarya birrea) with its potential food applications: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2064491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Tsietsie Ephraim Kgatla
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Mashudu Viginia Makhado
- Department of Plant and Soil Sciences, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Masiza Samuel Mikasi
- Department of Animal Science, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
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11
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Screening the Antioxidant Activity of Thermal or Non-Thermally Treated Fruit Juices by In Vitro and In Vivo Assays. BEVERAGES 2022. [DOI: 10.3390/beverages8020036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The health benefits of fruit juices have been associated with their high content of antioxidant compounds. Commercial juice has been traditionally heat-processed to destroy microorganisms and enzymes. However, high temperatures induce undesirable changes in the nutritional value of the juice. High-intensity pulsed electric fields (HIPEF) are being studied as an alternative to heat treatments. In addition, in vitro and in vivo methods have been recommended to determine the antioxidant potential of juices in a complementary manner. Thus, the antioxidant activity of untreated, high-intensity pulsed electric fields (HIPEF) or heat-treated fruit juices (tomato, apple, pineapple and orange) was studied using in vitro (TEAC, DPPH, FRAP and Folin-Ciocalteu) and in vivo assays (Saccharomyces cerevisiae). Vitamin C and total phenolic compounds in these juices were determined. The highest antioxidant activities (12.01 mmol of Trolox/L) were obtained through the Folin-Ciocalteu assay in orange juices. The lowest values (0.119 mmol of Trolox/L) were found in apple juice analysed by the FRAP assay. Vitamin C content varied from 10 mg/L (orange juice) to 344 mg/L (orange juice). The highest concentration of total phenolic compounds was determined in orange juice (1238 mg/L), whereas the lowest value was found in tomato juices (149 mg/L). The effect of HIPEF and thermal processing on the antioxidant potential of juices depended on the fruits used to prepare the juices and the antioxidant activity assay conducted. Vitamin C concentration was directly related to the antioxidant activity analysed by Folin-Ciocalteu and FRAP methods and the S. cerevisiae growth rate. S. cerevisiae yeast can be used as a feasible in vivo assay to further determine the antioxidant activity of fruit juices.
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12
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Abea A, Gou P, Guardia MD, Bañon S, Muñoz I. Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate. Foods 2021; 10:foods10123124. [PMID: 34945675 PMCID: PMC8701088 DOI: 10.3390/foods10123124] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 11/16/2022] Open
Abstract
Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes of tomato-based products, it is of importance to know how the content of both ingredients will affect their dielectric properties. Three concentrations of olive oil and salt were studied in a tomato homogenate in triplicate. The dielectric properties were measured from 10 to 3000 MHz and from 10 to 90 °C. Interaction effects were studied using a general linear model. At RF frequencies, the dielectric constant decreased with increasing temperature in samples without added salt, but this tendency was reversed in samples with added salt. The addition of salt and oil increased the frequency at which this reversion occurred. At MW frequencies, the dielectric constant decreased with increasing temperature, salt, and oil content. The loss factor increased with increasing salt content and temperature, except in samples without added salt at 2450 MHz. Penetration depth decreased with increasing frequency and loss factor. Salt and oil contents have a significant effect on the dielectric properties of tomato homogenates and must be considered for the design of dielectric heating processes.
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Affiliation(s)
- Andres Abea
- IRTA-TA, Food Quality and Technology, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (P.G.); (M.D.G.)
| | - Pere Gou
- IRTA-TA, Food Quality and Technology, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (P.G.); (M.D.G.)
| | - Maria Dolors Guardia
- IRTA-TA, Food Quality and Technology, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (P.G.); (M.D.G.)
| | - Sancho Bañon
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Campus Espinardo, 30071 Murcia, Spain;
| | - Israel Muñoz
- IRTA-TA, Food Quality and Technology, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (P.G.); (M.D.G.)
- Correspondence:
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13
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Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112140] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Jin TZ, Aboelhaggag RM, Guo M. Apple Juice Preservation Using Combined Nonthermal Processing and Antimicrobial Packaging. J Food Prot 2021; 84:1528-1538. [PMID: 33878157 DOI: 10.4315/jfp-21-035] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Accepted: 04/20/2021] [Indexed: 12/21/2022]
Abstract
ABSTRACT This study was conducted to investigate the effectiveness of pulsed electric fields (PEFs), pulsed UV light (PL), and antimicrobial packaging (AP), either individually or combined, for inactivating bacteria and maintaining the quality of fruit juices. Apple juice samples were inoculated with Escherichia coli K-12 or native molds and yeasts (M&Y), treated with bench-scale PEF and/or PL processing systems, and stored in glass jars with antimicrobial caps containing 10 μL of carvacrol. The reductions in microbial populations and the physicochemical properties of juice samples were determined after treatments and during storage at 10°C. The treatments were PL (5 to 50 s at 1.04 J/cm2/s), PEF (19, 23, and 30 kV/cm), PEF followed by PL (PEF+PL), PL followed by PEF (PL+PEF), and PEF+PL+AP. PEF treatments at 19 to 30 kV/cm (PEF19, PEF23, and PEF30) resulted in 2.0-, 2.6-, and 4.0-log reductions of E. coli, respectively, and PL treatments for 10 to 50 s (PL10, PL20, PL30, PL40, and PL50) resulted in 0.45-, 0.67-, 0.76-, 2.3-, and 4.0-log reductions, respectively. No significant differences (P > 0.05) were found between the combined PL20+PEF19 and PEF19+PL20 treatments; both treatments reduced E. coli K-12 populations to nondetectable levels (>5-log reductions) after 7 days. Both PEF+PL and PEF+PL+AP treatments achieved >5-log reductions of M&Y; however, juice samples subjected to PEF+PL+AP treatment had lower M&Y counts (2.9 log units) than did samples subjected to PEF+PL treatment (3.9 log units) after 7 days. No significant differences (P > 0.05) in pH, acidity, and total soluble solids were found among all samples after treatments. Increased PL treatment times reduced color a* and b* values, total phenolics, and carotenoids. This study provides information valuable to juice processors for consideration and design of nonthermal pasteurization of juice products. HIGHLIGHTS
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Affiliation(s)
- Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | | | - Mingming Guo
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
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15
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Van Pamel E, Cnops G, Van Droogenbroeck B, Delezie EC, Van Royen G, Vlaemynck GM, Bekaert KM, Roldan-Ruiz I, Crivits M, Bernaert N, De Block J, Duquenne B, Broucke K, De Ruyck H, Herman L. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet– Part II. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1717518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Els Van Pamel
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Gerda Cnops
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Bart Van Droogenbroeck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Evelyne C Delezie
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Melle, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Geertrui Mml Vlaemynck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Karen Mm Bekaert
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Oostende, Belgium
| | - Isabel Roldan-Ruiz
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Maarten Crivits
- Social Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Merelbeke, Belgium
| | - Nathalie Bernaert
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Jan De Block
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Barbara Duquenne
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Keshia Broucke
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Hendrik De Ruyck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Lieve Herman
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
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Kovačić Đ, Rupčić S, Kralik D, Jovičić D, Spajić R, Tišma M. Pulsed electric field: An emerging pretreatment technology in a biogas production. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 120:467-483. [PMID: 33139189 DOI: 10.1016/j.wasman.2020.10.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 10/01/2020] [Accepted: 10/06/2020] [Indexed: 06/11/2023]
Abstract
This review focuses on current status of pulsed electric field (PEF) technology and its implementation in biogas production. First, basic principles of PEF and a schematic overview of typical PEF processing system were provided. Thereafter, lab- and pilot-scale PEF pretreatments of sludge with subsequent anaerobic digestion (AD) were provided. Furthermore, PEF technology, as an emerging technology for the lignocellulose (LC) pretreatment in biogas production which is still predominantly used at lab-scale, was outlined. Eventually, conclusion together with future perspectives and challenges were outlined.
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Affiliation(s)
- Đurđica Kovačić
- J. J. Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, HR - 31000 Osijek, Croatia.
| | - Slavko Rupčić
- J. J. Strossmayer University of Osijek, Faculty of Electrical Engineering, Computer Science and Information Technology Osijek, Kneza Trpimira 2B, HR - 31000 Osijek, Croatia
| | - Davor Kralik
- J. J. Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, HR - 31000 Osijek, Croatia
| | - Daria Jovičić
- J. J. Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, HR - 31000 Osijek, Croatia
| | - Robert Spajić
- J. J. Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, HR - 31000 Osijek, Croatia
| | - Marina Tišma
- J. J. Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 18, HR - 31000 Osijek, Croatia
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17
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Galanakis CM. Functionality of Food Components and Emerging Technologies. Foods 2021; 10:128. [PMID: 33435589 PMCID: PMC7826514 DOI: 10.3390/foods10010128] [Citation(s) in RCA: 129] [Impact Index Per Article: 43.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 12/31/2020] [Accepted: 01/06/2021] [Indexed: 01/08/2023] Open
Abstract
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, P.C. 73131 Chania, Greece;
- Food Waste Recovery Group, ISEKI Food Association, P.C. 1190 Vienna, Austria
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18
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Mieszczakowska-Frąc M, Celejewska K, Płocharski W. Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products. Antioxidants (Basel) 2021; 10:antiox10010054. [PMID: 33466266 PMCID: PMC7824742 DOI: 10.3390/antiox10010054] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 12/17/2022] Open
Abstract
Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.
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19
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Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in juices by pulsed electric fields: The role of the energy density. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110001] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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20
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Applications of Nonconventional Green Extraction Technologies in Process Industries: Challenges, Limitations and Perspectives. SUSTAINABILITY 2020. [DOI: 10.3390/su12135244] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
This study reviewed five different nonconventional technologies which are aligned with green concepts of product recovery from raw materials on industrial scale, with minimal energy consumption and chemical use. Namely, this study reviewed supercritical fluid extraction (SCFE), pressurized liquid extraction (PLE), microwave-assisted extraction (MAE), ultrasound extraction (UAE) and pulsed electric fields extraction (PEFE). This paper provides an overview of relevant innovative work done in process industries on different plant matrices for functional value-added compounds and byproduct production. A comparison of the five extraction methods showed the supercritical CO2 (SC-CO2) process to be more reliable despite some limitations and challenges in terms of extraction yield and solubility of some bioactive compounds when applied in processing industries. However, these challenges can be solved by using ionic liquids as a trainer or cosolvent to supercritical CO2 during the extraction process. The choice of ionic liquid over organic solvents used to enhance extraction yield and solubility is based on properties such as hydrophobicity, polarity and selectivity in addition to a safe environment.
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21
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Salehi F. Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1775250] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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22
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Fardet A, Richonnet C. Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review. Crit Rev Food Sci Nutr 2019; 60:3233-3258. [DOI: 10.1080/10408398.2019.1682512] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Anthony Fardet
- Department of Human Nutrition, Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Clermont-Ferrand, France
| | - Céline Richonnet
- Department of Nutrition, MOM Group, 1 Rue de la Pépinière, Paris, France
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23
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Stübler AS, Lesmes U, Heinz V, Rauh C, Shpigelman A, Aganovic K. Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03362-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Dziadek K, Kopeć A, Dróżdż T, Kiełbasa P, Ostafin M, Bulski K, Oziembłowski M. Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1184-1191. [PMID: 30956298 PMCID: PMC6423276 DOI: 10.1007/s13197-019-03581-4] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 11/27/2018] [Accepted: 01/09/2019] [Indexed: 01/20/2023]
Abstract
The aim of this study was to assess shelf life and nutritional value of apple juice, including the content of bioactive compounds, after pulsed electric field (PEF) treatment, taking into account different number of cycles: 4, 6, 8 (total 200, 300, and 400 pulses, respectively). Determination of vitamin C and polyphenols concentration, antioxidant activity as well as microbiological analysis were conducted immediately after PEF process and after 24, 48 and 72 h of storage. The results showed that PEF did not affect the content of bioactive compounds. PEF-treated juice did not show changes in the amount of vitamin C and total polyphenols during the storage for 72 h under refrigeration. PEF treatment was effective method for inactivation of a wide range of most common food spoilage microorganisms. PEF process can be used as an effective method of food preservation, allowing prolongation of shelf life and protection of nutritional value. This brings new opportunities for obtaining safe, healthy and nutritious food.
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Affiliation(s)
- Kinga Dziadek
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30-149 Krakow, Poland
| | - Aneta Kopeć
- Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30-149 Krakow, Poland
| | - Tomasz Dróżdż
- Institute of Machinery Management, Ergonomics and Production Processes, Faculty of Production and Power Engineering, University of Agriculture in Krakow, 116B Balicka St., 30-149 Krakow, Poland
| | - Paweł Kiełbasa
- Institute of Machinery Management, Ergonomics and Production Processes, Faculty of Production and Power Engineering, University of Agriculture in Krakow, 116B Balicka St., 30-149 Krakow, Poland
| | - Marek Ostafin
- Department of Microbiology, Faculty of Agriculture and Economics, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, Poland
| | - Karol Bulski
- Department of Microbiology, Faculty of Agriculture and Economics, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, Poland
| | - Maciej Oziembłowski
- Department of Animal Products Technology and Quality Management, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Science, 37 Chełmońskiego St., 51-630 Wroclaw, Poland
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25
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Zhu N, Zhu Y, Yu N, Wei Y, Zhang J, Hou Y, Sun AD. Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field. Food Chem 2019; 274:146-155. [DOI: 10.1016/j.foodchem.2018.08.092] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2018] [Revised: 08/20/2018] [Accepted: 08/21/2018] [Indexed: 11/25/2022]
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26
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Lemos DM, Rocha APT, Gouveia JPGD, Oliveira ENAD, Sousa EPD, Silva SFD. Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.09818] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo Objetivou-se, com este trabalho, a elaboração e a caracterização físico-química de geleias tradicionais prebióticas mistas de jabuticaba e acerola. As formulações compostas de polpas e blends foram: F1 (75% acerola/25% jabuticaba), F2 (50% acerola/50% jabuticaba), F3 (25% acerola/75% jabuticaba), F4 (100% jabuticaba) e F5 (100% acerola) com 1,0% de pectina, 0,1% de benzoato de potássio, 3% de inulina e 40% de sacarose. Os ingredientes foram misturados e as misturas foram concentradas até atingir sólidos solúveis totais (SST) entre 65 e 68 °Brix. As geleias a partir de polpas e blends de acerola e jabuticaba indicaram teores de acidez com variação de 0,77% a 0,80%. As geleias F1 e F5, as quais possuem a maior concentração de polpa de acerola na formulação, apresentaram SST de 65 °Brix. Verificou-se que na proporção em que se aumentou a porcentagem de polpa de jabuticaba nas geleias, diminuiu-se o teor de polifenóis totais de 405,43 para 135,75 GAEg/100 g. Observou-se que à medida que se aumentou a proporção de polpa de acerola nos blends, aumentou-se também os valores de vitamina C, com destaque na polpa de acerola pura com 3704,50 mg/100 g. Quanto aos carotenoides totais, verificou-se variação de 1,63 a 4,62 mg/100 g. A geleia F4, obtida a partir de polpa e casca de jabuticaba, apresentou os maiores valores para os parâmetros de textura, exceto para coesividade. Observou-se que os teores de compostos antioxidantes preconizam um perfil nutricional às geleias. Quanto ao perfil funcional, o produto atende à legislação brasileira em vigor por conter inulina, além da presença de antioxidantes.
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27
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Effect of storage on thermal, pulsed electric field and combination processed mango nectar. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9926-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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28
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Al-Juhaimi F, Ghafoor K, Özcan MM, Jahurul MHA, Babiker EE, Jinap S, Sahena F, Sharifudin MS, Zaidul ISM. Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. Journal of Food Science and Technology 2018; 55:3872-3880. [PMID: 30228385 DOI: 10.1007/s13197-018-3370-0] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/07/2017] [Accepted: 07/31/2018] [Indexed: 10/28/2022]
Abstract
Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure.
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Affiliation(s)
- Fahad Al-Juhaimi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Kashif Ghafoor
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Mehmet Musa Özcan
- 2Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42079 Konya, Turkey
| | - M H A Jahurul
- 4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah Malaysia
| | - Elfadil E Babiker
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - S Jinap
- 5Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia.,6Institute Food Safety and Food Integrity (FOSFI),Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - F Sahena
- 7Faculty of Science, International Islamic University Malaysia (IIUM), Kuantan Campus, 25200 Kuantan, Pahang Malaysia
| | - M S Sharifudin
- 4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah Malaysia
| | - I S M Zaidul
- 3Faculty of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang Malaysia
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29
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Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8619707] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.
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30
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Altemimi A, Ali HI, Al-HiIphy ARS, Lightfoot DA, Watson DG. Electric field applications on dried key lime juice quality with regression modeling. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13637] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ammar Altemimi
- Department of Food Science; College of Agriculture, University of Al-Basrah; Basrah Iraq
| | - Haider I. Ali
- Department of Food Science; College of Agriculture, University of Al-Basrah; Basrah Iraq
| | - Asaad R. S. Al-HiIphy
- Department of Food Science; College of Agriculture, University of Al-Basrah; Basrah Iraq
| | - David A. Lightfoot
- Department of Plant, Soil, and Agricultural Systems; Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale; Carbondale Illinois
| | - Dennis G. Watson
- Department of Plant, Soil, and Agricultural Systems; Plant Biotechnology and Genome Core-Facility, Southern Illinois University at Carbondale; Carbondale Illinois
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31
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Soquetta MB, Terra LDM, Bastos CP. Green technologies for the extraction of bioactive compounds in fruits and vegetables. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1411978] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Marcela Bromberger Soquetta
- Department of Process Engineering, Technology Center, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Lisiane de Marsillac Terra
- Department of Process Engineering, Technology Center, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Caroline Peixoto Bastos
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
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32
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Khan MSI, Lee EJ, Hong SI, Kim YJ. Feed gas effect on plasma inactivation mechanism of Salmonella Typhimurium in onion and quality assessment of the treated sample. Sci Rep 2017; 7:17728. [PMID: 29255234 PMCID: PMC5735169 DOI: 10.1038/s41598-017-17579-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Accepted: 11/28/2017] [Indexed: 11/13/2022] Open
Abstract
A submerged dielectric barrier discharge (DBD) plasma reactor was used to inactivate artificially inoculated reference strains of Salmonella Typhimurium ATCC 14028 on sliced onion (3 cm × 3 cm). Salmonella Typhimurium reductions obtained after 10 min of treatment were 3.96 log CFU/slice and 1.64 log CFU/slice for clean dry air and N2 feed gas, respectively. Variations observed in Optical Emission Spectra (OES) for different feed gases are responsible for the inactivation level variations of Salmonella Typhimurium. The physiochemical properties of the onion slices, such as quercetin content, ascorbic acid content and color parameters, were monitored before and after treatment and the changes that occurred were measured to be in the acceptable range. Quercetin content was reduced only 3.74-5.07% for 10 min treatment, higher reduction was obtained for the use of clean dry air than that of N2 feed gas. Ascorbic acid loss was measured to be 11.82% and 7.98% for a 10 min treatment with clean dry air and N2 feed gas, respectively. The color parameters did not show significant changes upon treatment (p > 0.05) of the same duration for the uses of different feed gases.
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Affiliation(s)
- Muhammad Saiful Islam Khan
- Department of Food Biotechnology, University of Science and Technology, Daejeon, 305-350, Republic of Korea
| | - Eun-Jung Lee
- Faculty of Food Science and Biotechnology, College of Life Science, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul, 05006, Republic of Korea
| | - Seok-In Hong
- Food Safety Research Group, Korea Food Research Institute, 245 Nongsaengmyeong-Ro Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365, Republic of Korea
| | - Yun-Ji Kim
- Department of Food Biotechnology, University of Science and Technology, Daejeon, 305-350, Republic of Korea.
- Food Safety Research Group, Korea Food Research Institute, 245 Nongsaengmyeong-Ro Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365, Republic of Korea.
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33
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Gabrić D, Barba F, Roohinejad S, Gharibzahedi SMT, Radojčin M, Putnik P, Bursać Kovačević D. Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12638] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Domagoj Gabrić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Francisco Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot; València Spain
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9; Karlsruhe 76131 Germany
- Burn and Wound Healing Research Center, Division of Food and Nutrition; Shiraz University of Medical Sciences; Shiraz Iran
| | | | - Milivoj Radojčin
- University of Novi Sad, Trg Dositeja Obradovića 8; Novi Sad 21000 Republic of Serbia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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Yang W, Wu Z, Huang ZY, Miao X. Preservation of orange juice using propolis. Journal of Food Science and Technology 2017; 54:3375-3383. [PMID: 29051632 DOI: 10.1007/s13197-017-2754-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2017] [Accepted: 07/07/2017] [Indexed: 12/30/2022]
Abstract
Orange juice is one of the most popular and the most consumed fruit juices all over the world, especially in Europe and the chemical food preservatives, such as sodium benzoate, potassium sorbate and their mixtures, have long been used in orange juice sold on the market. Excessive consumption of these preservatives may be hazardous to human health. Propolis, composed of resins collected from plant buds and exudates and mixed with salivary gland secretions and beeswax by honey bee workers, has been used as a human medicine and natural food preservative. We hypothesis that propolis, without alcohol, can serve as an alternative and non-synthetic preservative of orange juice. In this study, the preservative effect of propolis emulsion on orange juice was determined up to 35 days. Propolis emulsion (0.02 g/mL propolis, 12 mL), emulsion control (12 mL containing Tween-80, hydrophilic phospholipid and polyethylene glycol 400), sodium benzoate (0.4 g) and potassium sorbate (0.4 g) was each added to 388, 388, 400 and 400 mL orange juice respectively. Propolis emulsion showed significant inhibition of bacteria growth and l-ascorbic acid degradation. Orange juice pH value, titratable acidity, total phenolic content, color and antioxidant capacity were effectively maintained by propolis emulsion. A control solution with all the same emulsifying agents without propolis did not show these properties. It was concluded that propolis can be used as a natural additive agent in orange juice or other fruit juices as an alternative to chemical preservatives.
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Affiliation(s)
- Wenchao Yang
- College of Bee Science, Fujian Agriculture and Forestry University, Fuzhou, 350002 Fujian People's Republic of China
- Bee Product Processing and Application Research Center of the Ministry of Education, Fuzhou, 350002 Fujian People's Republic of China
| | - Zhenhong Wu
- College of Bee Science, Fujian Agriculture and Forestry University, Fuzhou, 350002 Fujian People's Republic of China
- Department of Entomology, Michigan State University, East Lansing, MI 48912 USA
| | - Zachary Y Huang
- College of Bee Science, Fujian Agriculture and Forestry University, Fuzhou, 350002 Fujian People's Republic of China
- Department of Entomology, Michigan State University, East Lansing, MI 48912 USA
| | - Xiaoqing Miao
- College of Bee Science, Fujian Agriculture and Forestry University, Fuzhou, 350002 Fujian People's Republic of China
- Bee Product Processing and Application Research Center of the Ministry of Education, Fuzhou, 350002 Fujian People's Republic of China
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35
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Orellana‐Palma P, Petzold G, Torres N, Aguilera M. Elaboration of orange juice concentrate by vacuum‐assisted block freeze concentration. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13438] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Patricio Orellana‐Palma
- Department of Food EngineeringUniversidad del Bío‐BíoAv. Andrés Bello s/n, Casilla 447, Chillán Chile
| | - Guillermo Petzold
- Department of Food EngineeringUniversidad del Bío‐BíoAv. Andrés Bello s/n, Casilla 447, Chillán Chile
| | - Nicol Torres
- Department of Food EngineeringUniversidad del Bío‐BíoAv. Andrés Bello s/n, Casilla 447, Chillán Chile
| | - Merybeth Aguilera
- Department of Food EngineeringUniversidad del Bío‐BíoAv. Andrés Bello s/n, Casilla 447, Chillán Chile
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36
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Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9162-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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37
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Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.061] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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38
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Morais ECD, Patias SGDO, Ferreira NSDS, Picanço NFM, Rodrigues EC, Nascimento E, Faria RAPGD. Compostos bioativos e características físico-químicas de polpa de araticum in natura e pasteurizada. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.14216] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O objetivo deste trabalho foi avaliar o potencial antioxidante, o teor de compostos fenólicos e de carotenoides de polpa de araticum in natura e pasteurizada, e avaliar o efeito da pasteurização nas suas características físico-químicas. A polpa de araticum in natura foi adquirida em Aragarças/GO e dividida em dois lotes: polpa in natura e polpa pasteurizada. As polpas foram analisadas em triplicata, em relação às variáveis: pH, acidez titulável (AT), vitamina C, sólidos solúveis (SS), relação entre SS/AT, atividade de água, cor, atividade antioxidante radicalar, compostos fenólicos e carotenoides, além da composição centesimal da polpa pasteurizada. A polpa in natura apresentou 0,98 de atividade de água e 9,57 °Brix de sólidos solúveis, e a polpa pasteurizada apresentou valores de 0,99 e 9,23 °Brix para atividade de água e sólidos solúveis, respectivamente. Os resultados mostraram que as polpas apresentaram relevantes propriedades antioxidantes, expressas na capacidade de reduzir em 50% o radical DPPH (IC50 mg/mL). Com relação aos compostos fenólicos, ambas apresentaram valores próximos de 227,13 e 207,18 mg GAE/100 g ‒ para polpa in natura e pasteurizada, respectivamente. A polpa pasteurizada apresentou 8,21 µg/g de β caroteno e 4,97 µg/g de α caroteno. Conclui-se que as polpas analisadas apresentam um elevado conteúdo de compostos bioativos e que o processo de pasteurização não interferiu nas características físico-químicas nem nos compostos bioativos analisados da polpa in natura.
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Affiliation(s)
| | | | | | | | | | - Edgar Nascimento
- Instituto Federal de Educação Ciência e Tecnologia de Mato Grosso, Brasil
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39
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Sulaiman A, Farid M, Silva FV. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. FOOD SCI TECHNOL INT 2016; 23:265-276. [PMID: 28359205 DOI: 10.1177/1082013216685484] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices' antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.
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Affiliation(s)
- Alifdalino Sulaiman
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand.,2 Department of Process and Food Engineering, Universiti Putra Malaysia, Selangor, Malaysia
| | - Mohammed Farid
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
| | - Filipa Vm Silva
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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40
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices. Crit Rev Food Sci Nutr 2016; 57:637-652. [DOI: 10.1080/10408398.2014.914019] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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41
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M’hiri N, Ioannou I, Ghoul M, Mihoubi Boudhrioua N. Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1196489] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- N. M’hiri
- ISBST-RU Ecophysiology and AgroFood Processing, Manouba University, Tunis, Tunisia
| | - I. Ioannou
- ENSAIA- Laboratory Reactions and Process Engineering, Lorraine University, Vandoeuvre lés Nancy, France
| | - M. Ghoul
- ENSAIA- Laboratory Reactions and Process Engineering, Lorraine University, Vandoeuvre lés Nancy, France
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42
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Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages. BEVERAGES 2016. [DOI: 10.3390/beverages2020014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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43
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Moussa-Ayoub TE, Jaeger H, Youssef K, Knorr D, El-Samahy S, Kroh LW, Rohn S. Technological characteristics and selected bioactive compounds of Opuntia dillenii cactus fruit juice following the impact of pulsed electric field pre-treatment. Food Chem 2016; 210:249-61. [PMID: 27211645 DOI: 10.1016/j.foodchem.2016.04.115] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 04/23/2016] [Accepted: 04/25/2016] [Indexed: 11/28/2022]
Abstract
Selected technological characteristics and bioactive compounds of juice pressed directly from the mash of whole Opuntia dillenii cactus fruits have been investigated. The impact of pulsed electric fields (PEF) for a non-thermal disintegration on the important juice characteristics has been evaluated in comparison to microwave heating and use of pectinases. Results showed that the cactus juice exhibited desirable technological characteristics. Besides, it also contained a high amount of phenolic compounds being the major contributors to the overall antioxidant activity of juice. HPLC-DAD/ESI-MS(n) measurements in the fruits' peel and pulp showed that isorhamnetin 3-O-rutinoside was determined as the single flavonol found only in the fruit's peel. Treating fruit mash with a moderate electric field strength increased juice yield and improved juice characteristics. Promisingly, the highest release of isorhamnetin 3-O-rutinoside from fruit's peel into juice was maximally achieved by PEF.
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Affiliation(s)
- Tamer E Moussa-Ayoub
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany; Suez Canal University, Agriculture Faculty, Department of Food Technology, 41522 Ismailia, Egypt
| | - Henry Jaeger
- University of Natural Resources and Life Sciences Vienna, Institute of Food Technology, Muthgasse 18, A-1190 Vienna, Austria
| | - Khaled Youssef
- Suez Canal University, Agriculture Faculty, Department of Food Technology, 41522 Ismailia, Egypt
| | - Dietrich Knorr
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany
| | - Salah El-Samahy
- Suez Canal University, Agriculture Faculty, Department of Food Technology, 41522 Ismailia, Egypt
| | - Lothar W Kroh
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany
| | - Sascha Rohn
- University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany.
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44
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Nayak B, Liu RH, Tang J. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review. Crit Rev Food Sci Nutr 2016; 55:887-919. [PMID: 24915381 DOI: 10.1080/10408398.2011.654142] [Citation(s) in RCA: 219] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Understanding the influence of processing operations such as drying/dehydration, canning, extrusion, high hydrostatic pressure, pulsed electric field, and ohmic heating on the phytochemicals of fruits, vegetables, and grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature on the antioxidants of fruits, vegetables, and grains have shown that food-processing operations reduced the antioxidants of the processed foods, which is also the usual consumer perception. However, in the last decade some articles in the literature reported that the evaluation of nutritional quality of processed fruits and vegetables not only depend on the quantity of vitamin C but should include analyses of other antioxidant phytochemicals and antioxidant activity. Thermal processing increased the total antioxidant activity of tomato and sweet corn. Most importantly, analysis also depends on the condition, type, and mechanism of antioxidant assays used. This review aims to provide concise information on the influence of various thermal and nonthermal food-processing operations on the stability and kinetics of health beneficial phenolic antioxidants of fruits, vegetables, and grains.
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Affiliation(s)
- Balunkeswar Nayak
- a Department of Food Science and Technology , University of Nebraska , Lincoln , NE , USA
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45
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Change regime of aroma active compounds in response to pulsed electric field treatment time, sour cherry juice apricot and peach nectars, and physical and sensory properties. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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46
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Rodríguez-Roque MJ, de Ancos B, Sánchez-Vega R, Sánchez-Moreno C, Cano MP, Elez-Martínez P, Martín-Belloso O. Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages. Food Funct 2016; 7:380-9. [DOI: 10.1039/c5fo01060h] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food matrix and food processing are factors of importance in designing food and beverages with a high content of bioaccessible carotenoids.
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Affiliation(s)
| | - Begoña de Ancos
- Department of Characterization
- Quality and Safety
- Institute of Food Science
- Technology and Nutrition (ICTAN)
- Spanish National Research Council (CSIC)
| | | | - Concepción Sánchez-Moreno
- Department of Characterization
- Quality and Safety
- Institute of Food Science
- Technology and Nutrition (ICTAN)
- Spanish National Research Council (CSIC)
| | - M. Pilar Cano
- Department of Food Biotechnology and Microbiology
- Institute of Food Science Research (CIAL
- SIC-UAM)
- 28049 Madrid
- Spain
| | - Pedro Elez-Martínez
- Department of Food Technology
- University of Lleida
- Agrotecnio Center
- Lleida
- Spain
| | - Olga Martín-Belloso
- Department of Food Technology
- University of Lleida
- Agrotecnio Center
- Lleida
- Spain
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47
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Peng J, Tang J, Barrett DM, Sablani SS, Anderson N, Powers JR. Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Crit Rev Food Sci Nutr 2015; 57:2970-2995. [DOI: 10.1080/10408398.2015.1082126] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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48
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Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D, Lebovka N, Vorobiev E. Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.015] [Citation(s) in RCA: 432] [Impact Index Per Article: 48.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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49
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Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties. Int J Mol Sci 2015; 16:24159-73. [PMID: 26473846 PMCID: PMC4632744 DOI: 10.3390/ijms161024159] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Revised: 09/29/2015] [Accepted: 10/07/2015] [Indexed: 11/17/2022] Open
Abstract
In this study, pulsed electric fields (PEF) treatments and their effects on the structure of vitamin C (VIT-C) were estimated by fluorescence and Fourier transform infrared (FT-IR) spectroscopy, the relative content of VIT-C was measured by HPLC and the antioxidant properties of treated VIT-C by DPPH radical scavenging as well as reducing power tests. The fluorescence intensity of treated VIT-C increased slightly compared to the untreated VIT-C. Moreover, the effect of PEF on the structure of VIT-C was observed using the FT-IR spectra. These phenomena indicated that the PEF affected the conformation of VIT-C, which promoted the VIT-C isomer transformed enol-form into keto-form. In addition, the PEF treatments did not suffer the damage to VIT-C and could slow down the oxidation process in involving of experimental conditions by HPLC. The antioxidant properties of the treated VIT-C were enhanced, which was proved by radical scavenging and also the reducing power tests.
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50
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Xue Z, Li J, Yu W, Lu X, Kou X. Effects of nonthermal preservation technologies on antioxidant activity of fruits and vegetables: A review. FOOD SCI TECHNOL INT 2015; 22:440-458. [DOI: 10.1177/1082013215606835] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Consumer demand for safe and nutritious fruits and vegetables has given rise to the development of a number of nonthermal food preservation techniques. Recent studies have highlighted that antioxidant activity of fruits and vegetables plays an important role in human health. In this paper, the influences of nonthermal preservation technologies, including pulsed electric field, radiation processing, dense phase carbon dioxide, ozone processing, and edible coatings, on the antioxidant capacity and related compounds in fruits and vegetables are reviewed. The proposed mechanisms and future trends are also discussed to accelerate the further commercialization and exploration of these novel technologies, which will, in turn, help to promote human health.
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Affiliation(s)
- Zhaohui Xue
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Jiaomei Li
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Wancong Yu
- Tianjin Research Center of Agricultural Biotechnology, Tianjin, China
| | - Xiaotong Lu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
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