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Cui K, Wang J, Ma G, Guan S, Liang J, Fang L, Ding R, Li T, Dong Z, Wu X, Zheng Y. Residue levels, processing factors and risk assessment of pesticides in ginger from market to table. JOURNAL OF HAZARDOUS MATERIALS 2024; 470:134268. [PMID: 38608592 DOI: 10.1016/j.jhazmat.2024.134268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/29/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
Ginger is consumed as a spice and medicine globally. However, pesticide residues in ginger and their residue changes during processing remain poorly understood. Our results demonstrate that clothianidin, carbendazim and imidacloprid were the top detected pesticides in 152 ginger samples with detection rates of 17.11-27.63%, and these pesticides had higher average residues of 44.07-97.63 μg/kg. Although most samples contained low levels of pesticides, 66.45% of the samples were detected with pesticides, and 38.82% were contaminated with 2-5 pesticides. Peeling, washing, boiling and pickling removed different amounts of pesticides from ginger (processing factor range: 0.06-1.56, most <1). By contrast, pesticide residues were concentrated by stir-frying and drying (0.50-6.45, most >1). Pesticide residues were influenced by pesticide physico-chemical parameters involving molecular weight, melting point, degradation point and octanol-water partition coefficient by different ginger processing methods. Chronic and acute dietary risk assessments suggest that dietary exposure to pesticides from ginger consumption was within acceptable levels for the general population. This study sheds light on pesticide residues in ginger from market to processing and is of theoretical and practical value for ensuring ginger quality and safety.
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Affiliation(s)
- Kai Cui
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Jian Wang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Guoping Ma
- Institute of Plant Protection, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China
| | - Shuai Guan
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Jingyun Liang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Liping Fang
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Ruiyan Ding
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Teng Li
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China
| | - Zhan Dong
- Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, People's Republic of China; Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Jinan, Shandong 250100, People's Republic of China.
| | - Xiaohu Wu
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
| | - Yongquan Zheng
- Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China
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Shaukat MN, Fallico B, Nazir A. Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger. Foods 2024; 13:1096. [PMID: 38611400 PMCID: PMC11012020 DOI: 10.3390/foods13071096] [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: 03/02/2024] [Revised: 03/09/2024] [Accepted: 03/11/2024] [Indexed: 04/14/2024] Open
Abstract
Ginger (Zingiber officinale Roscoe) is a perishable commodity that requires proper processing to maintain its bioactivity. This study evaluated the effect of different air-drying temperatures (50 °C, 60 °C, and 70 °C) on ginger's drying kinetics and quality attributes. For an enhanced understanding of the drying kinetics, we employed a detailed approach by combining an existing drying model (namely, Midilli) with the Arrhenius model. This combined model facilitates a thorough analysis of how temperature and time concurrently affect the moisture ratio, offering more profound insights into the drying mechanism. A higher drying rate was achieved at 70 °C, yet elevated drying temperatures could compromise the quality attributes of ginger slices. Ginger slices dried at 50 °C displayed improved physicochemical properties and less color browning. The evaluation of the bioactivity profile of resultant ginger extracts also revealed higher total phenolic contents (1875.87 ± 31.40 mg GAE/100 g) and DPPH radical scavenging activity (18.2 ± 0.9 mg TE/kg) in 50 °C treated ginger samples. Meanwhile, the hydroethanolic mixture (70% ethanol) was also reorganized with better extraction efficiency than water and MWF (a ternary blend of methanol, water, and formic acid) solution. The promising outcomes of this study endorse the influence of drying temperature on the quality characteristics and bioactive profile of ginger and the selection of suitable extraction solvents to acquire phenolic-rich extract.
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Affiliation(s)
- Muhammad Nouman Shaukat
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy; (M.N.S.); (B.F.)
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Biagio Fallico
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 100, 95123 Catania, Italy; (M.N.S.); (B.F.)
| | - Akmal Nazir
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
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Zagórska J, Pietrzak K, Kukula-Koch W, Czop M, Wojtysiak K, Koch W. Influence of Thermal Treatment on the Composition of Alpinia officinarum Rhizome. Int J Mol Sci 2024; 25:3625. [PMID: 38612437 PMCID: PMC11012154 DOI: 10.3390/ijms25073625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 03/20/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024] Open
Abstract
Alpinia officinarum is a representative of the Zingiberaceae family, which is known for its wide use in the food and pharmaceutical industries also due to its precious pharmacological potential. The major aim of the present study was to evaluate the influence of thermal treatment on the composition of the rhizome of Alpinia officinarum and its antioxidant activity. The fresh rhizome was subjected to various thermal treatment processes-boiling, frying and microwave heating during various time intervals-and their composition and antioxidant activity were determined using chromatographic (HPLC - High Performance Liquid Chromatography and HPLC-MS - High Performance Liquid Chromatography Mass Spectrometry) and spectrophotometric (DPPH and TPC - Total Phenolic Content) methods. Pinobanksin was the main compound found in the extract of the fresh rhizome (537.79 mg/kg), followed by galangin (197.7 mg/kg) and zingerone (185.5 mg/kg). The effect of thermal treatment on the rhizome composition was varied. In general, thermal processing significantly decreased the content of active compounds in the rhizome. However, there were some exceptions-boiling for 4 min significantly increased the content of pinobanksin (1162.4 mg/kg) and galangin (280.7 mg/kg), and microwave processing for 4 min increased the content of pinocembrin (213 mg/kg). It was found that boiling and microwave treatment significantly increased the antioxidant activity of the processed rhizomes.
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Affiliation(s)
- Justyna Zagórska
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; (J.Z.); (K.P.); (K.W.)
| | - Karolina Pietrzak
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; (J.Z.); (K.P.); (K.W.)
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland;
| | - Marcin Czop
- Department of Clinical Genetics, Medical University of Lublin, 11 Radziwiłłowska Str., 20-080 Lublin, Poland;
| | - Karolina Wojtysiak
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; (J.Z.); (K.P.); (K.W.)
| | - Wojciech Koch
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland; (J.Z.); (K.P.); (K.W.)
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Chen K, Yuan Y, Zhao B, Kaveh M, Beigi M, Zheng Y, Torki M. Optimum drying conditions for ginger ( Zingiber officinale Roscoe) based on time, energy consumption and physicochemical quality. Food Chem X 2023; 20:100987. [PMID: 38144724 PMCID: PMC10740043 DOI: 10.1016/j.fochx.2023.100987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 10/13/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
The effect of ultrasonic pre-treatment on moisture removal characteristics of ginger in a convective dryer was investigated. The slabs were dried by practicing sonication durations of 0, 15 and 30 min at different levels of the air temperature and velocity. Following increasing the sonication duration and air temperature, required time and energy to dehydrate the samples were decreased. The pre-treatment played important role in improving rehydration capability and surface color retention in the dried gingers. Content of the main volatile component (α-Zingiberene) was not influenced by the sonication. Mean values for the phenolic contents and antioxidant activity at sonication duration of 0, 15 and 30 min were determined to be 18.93, 18.15 and 17.49 GAE/g dry matter and 83.57, 78.33 and 74.58 %, respectively. The desired values for the temperature, velocity and sonication duration were revealed to be about 66 °C, 3 m/s and 20 min, respectively.
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Affiliation(s)
- Kaikang Chen
- College of Engineering, China Agricultural University, Beijing 100089, China
- National Key Laboratory of Agricultural Equipment Technology, Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083 China
| | - Yanwei Yuan
- National Key Laboratory of Agricultural Equipment Technology, Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083 China
| | - Bo Zhao
- National Key Laboratory of Agricultural Equipment Technology, Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083 China
| | - Mohammad Kaveh
- Department of Petroleum Engineering, Collage of Engineering, Knowledge University, 44001 Erbil, Iraq
| | - Mohsen Beigi
- Department of Mechanical Engineering, Tiran Branch, Islamic Azad University, Tiran, Iran
| | - Yongjun Zheng
- College of Engineering, China Agricultural University, Beijing 100089, China
| | - Mehdi Torki
- Department of Computer Engineering, Faculty of Electrical and Computer Engineering, Technical and Vocational University (TVU), Tehran, Iran
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Suo K, Feng Y, Zhang Y, Yang Z, Zhou C, Chen W, Shi L, Yan C. Comparative Evaluation of Quality Attributes of the Dried Cherry Blossom Subjected to Different Drying Techniques. Foods 2023; 13:104. [PMID: 38201132 PMCID: PMC10778660 DOI: 10.3390/foods13010104] [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: 12/07/2023] [Revised: 12/19/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Choosing an appropriate drying method is crucial for producing dried cherry blossoms with desirable quality. This study is designed to assess the effects of seven different drying methods-hot-air drying (HAD), infrared hot-air drying (IHAD), catalytic infrared drying (CID), relative humidity drying (RHD), pulsed vacuum drying (PVD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)-on drying time and various attributes of cherry blossoms, such as appearance, bioactive compounds, antioxidant activity, α-glucosidase activity, and sensory properties. Our findings revealed that MVD recorded the shortest drying time, followed by PVD, CID, IHAD, RHD, HAD, and VFD. In qualities, VFD-dried petals exhibited superior appearance, bioactive compounds, antioxidant activity, and α-glucosidase inhibitory capability; MVD-dried petals were a close second. Furthermore, the quality of tea infusions prepared from the dried petals was found to be significantly correlated with the quality of the dried petals themselves. Regarding sensory attributes, VFD-dried petals produced tea infusions most similar in flavor and taste to those made with fresh petals and received the highest sensory evaluation scores, followed by MVD, PVD, RHD, CID, IHAD, and HAD. These results could offer a scientific foundation for the mass production of high-quality dried cherry blossoms in the future.
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Affiliation(s)
- Kui Suo
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Yabin Feng
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Yang Zhang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Zhenfeng Yang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wei Chen
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Liyu Shi
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Chunfeng Yan
- Haishu Agricultural Extension Center of Zhejiang, Ningbo 315100, China
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Biswas R, Sarkar A, Alam M, Roy M, Mahdi Hasan MM. Microwave and ultrasound-assisted extraction of bioactive compounds from Papaya: A sustainable green process. ULTRASONICS SONOCHEMISTRY 2023; 101:106677. [PMID: 37939528 PMCID: PMC10656272 DOI: 10.1016/j.ultsonch.2023.106677] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 10/31/2023] [Accepted: 11/01/2023] [Indexed: 11/10/2023]
Abstract
The demand for sustainable and eco-friendly extraction methods for bioactive compounds from natural sources has increased significantly in recent years. In this study, we investigated the effectiveness of the microwave pretreated ultrasound-assisted extraction (MPUAE) process for the extraction of antioxidants (TPC, DPPH, and FRAP) from papaya pulp and peel. The optimized variables for the MPUAE process were determined using the Box-Behnken design tool of response surface methodology. Our results showed that the optimized variables for pulp and peel were 675.76 and 669.70 W microwave power, 150 s of irradiation time, 30 °C ultrasound temperature, and 19.70 and 16.46 min of ultrasonic extraction time, respectively. Moreover, the MPUAE process was found to be more energy-efficient and environmentally friendly compared to the conventional ultrasound-associated extraction (UAE) technique. The MPUAE process emitted less CO2 to the environment and had a shorter extraction time, resulting in a more sustainable and cost-effective extraction process. Our study suggests that the MPUAE process has the potential to be a promising and eco-friendly alternative for the industrial extraction of bioactive compounds from papaya and other natural sources.
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Affiliation(s)
- Rahul Biswas
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Animesh Sarkar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Mahabub Alam
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Mukta Roy
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - M M Mahdi Hasan
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
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Zagórska J, Czernicka-Boś L, Kukula-Koch W, Iłowiecka K, Koch W. Impact of Thermal Processing on the Selected Biological Activities of Ginger Rhizome-A Review. Molecules 2023; 28:412. [PMID: 36615602 PMCID: PMC9824518 DOI: 10.3390/molecules28010412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/08/2022] [Accepted: 12/21/2022] [Indexed: 01/06/2023] Open
Abstract
Ginger (Zingiber officinale Rosc.) is a spice, medicinal and cosmetic plant that has been known for centuries. It can be used in dried, fresh, marinated or candied form, and is also an essential ingredient in well-known curry blends. Ginger rhizomes are often freeze-dried as the first step in the preparation of the raw material. Many studies have proved that the composition and biological activity of ginger changes due to thermal processing. Therefore, the aim of the review was to summarize the scientific results on the impact of traditional and unconventional methods of the heat treatment of ginger rhizomes and their influence on the antioxidant and other selected biological activities of the plant. The review of the available scientific data is inconclusive, and it is hard to state unequivocally whether the thermal treatment of the raw material increases or decreases biological activity. Based on the presented literature review, it can be concluded that traditional cooking and microwave processing in general decrease the antioxidant activity of the ginger rhizome, whereas frying, autoclaving, blanching or traditional drying in the sun mostly lead to a significant increase in ginger activity. Interesting data were presented in the works describing the freeze-drying process during which the antioxidant potential of ginger increased.
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Affiliation(s)
- Justyna Zagórska
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Lidia Czernicka-Boś
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland
| | - Katarzyna Iłowiecka
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Wojciech Koch
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
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Mustafa I, Chin NL. Antioxidant Properties of Dried Ginger ( Zingiber officinale Roscoe) var. Bentong. Foods 2023; 12:foods12010178. [PMID: 36613394 PMCID: PMC9818862 DOI: 10.3390/foods12010178] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/26/2022] [Accepted: 08/30/2022] [Indexed: 01/03/2023] Open
Abstract
Ginger (Zingiber officinale Roscoe) is a popular culinary herb used in the Eastern culture. The essential cultivar of the Zingiber genus is rich in antioxidants and is crucial in the fight against oxidative stress-related diseases. The antioxidant properties of dried ginger were evaluated and compared for their efficacy from different drying processes (sun-, oven-, vacuum- and freeze-drying) and using three extraction solvents: hot water, aqueous ethanol (80%, v/v) and ethanol. The drying process demonstrated a positive effect on the antioxidant activities of ginger. A significant difference (p < 0.05) was observed in the extracting ability of each solvent. Sun-dried ginger extracted with ethanol performed better than the fresh ginger extract in the form of increased yield (3.04-fold), TFC values (12.25-fold), reducing power (FRAP) (15.35-fold), total antioxidant activity (TAA) (6.82-fold) and inhibition of ABTS•+ radical cation (3.51-fold) and DPPH• radical (95%). Meanwhile, freeze-dried aqueous ginger extracts demonstrated significantly higher TPC (1.66-fold), TFC (3.71-fold), FRAP (3.26-fold), TAA (2.97-fold), ABTS•+ scavenging activity (1.48-fold) and DPPH• radical inhibition (77%), compared to fresh ginger extracts. In addition, it was found that ethanol was significantly superior to aqueous ethanol in phenolic content recovery, despite the lower yield. Furthermore, ethanol ginger extracts exhibited higher antioxidant activity than aqueous ethanol extracts. On the other hand, hot water was the least potent solvent for extraction. In summary, there was an excellent correlation between TPC, TFC and antioxidant activity. Sun-drying is the most desirable method for preserving and enhancing ginger quality due to its cost effectiveness and bioactive compound efficacy.
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Affiliation(s)
- Iswaibah Mustafa
- School of Chemical Engineering, College of Engineering, Universiti Teknologi MARA Cawangan Terengganu, Bukit Besi Campus, Dungun 23200, Terengganu, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence: ; Tel.: +60-3-89766353; Fax: +60-3-89464440
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Subramaniam SD, Azman NABM, Abdul Mudalip SKB, Halim LA, Basrawi F, Muhammad NB. Modeling, drying kinetics, and antioxidant properties of Bentong ginger based on different drying techniques. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Sarmilaah Dewi Subramaniam
- Faculty of Chemical and Process Engineering Technology Universiti Malaysia Pahang Gambang Pahang Malaysia
| | | | | | - Luqman Abdul Halim
- Meliponini Engineering Laboratory, Faculty of Mechanical and Automotive Engineering Technology Universiti Malaysia Pahang Pekan Pahang Malaysia
| | - Firdaus Basrawi
- Meliponini Engineering Laboratory, Faculty of Mechanical and Automotive Engineering Technology Universiti Malaysia Pahang Pekan Pahang Malaysia
| | - Noryanti Binti Muhammad
- Centre for Artificial Intelligence & Data Science Universiti Malaysia Pahang Gambang Pahang Malaysia
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Enciso-Huerta HA, Ruiz-Cabrera MA, Lopez-Martinez LA, Gonzalez-Garcia R, Martinez-Gutierrez F, Saavedra-Leos MZ. Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods. Polymers (Basel) 2022; 14:polym14235225. [PMID: 36501619 PMCID: PMC9741249 DOI: 10.3390/polym14235225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/17/2022] [Accepted: 11/22/2022] [Indexed: 12/04/2022] Open
Abstract
Currently, demand for functional foods is increasing in the public interest in order to improve life expectations and general health. Food matrices containing probiotic microorganisms and active compounds encapsulated into carrier agents are essential in this context. Encapsulation via the lyophilisation method is widely used because oxidation reactions that affect physicochemical and nutritional food properties are usually avoided. Encapsulated functional ingredients, such as quercetin and Bacillus clausii, using two carrier agents' matrices-I [inulin (IN), lactose (L) and maltodextrin (MX)] and II [arabic (A), guar (G), and xanthan (X) gums)]-are presented in this work. A D-optimal procedure involving 59 experiments was designed to evaluate each matrix's yield, viability, and antioxidant activity (AA). Matrix I (33.3 IN:33.3 L:33.3 MX) and matrix II (33.3 A:33.3 G:33.3 X) exhibited the best yield; viability of 9.7 log10 CFU/g and 9.73 log10 CFU/g was found in matrix I (using a ratio of 33.3 IN:33.3 L:33.3 MX) and matrix II (50 G:50 X), respectively. Results for the antioxidant capacity of matrix I (100 IN:0 L:0M X) and matrix II (0 A:50 G:50 X) were 58.75 and 55.54 (DPPH* scavenging activity (10 µg/mL)), respectively. Synergy between matrices I and II with use of 100IN:0L:OMX and 0A:50G:50X resulted in 55.4 log10 CFU/g viability values; the antioxidant capacity was 9. 52 (DPPH* scavenging activity (10 µg/mL). The present work proposes use of a carrier agent mixture to produce a functional ingredient with antioxidant and probiotic properties that exceed the minimum viability, 6.0 log10 CFU/g, recommended by the FAO/WHO (2002) to be probiotic, and that contributes to the recommended daily quercetin intake of 10-16 mg/day or inulin intake of 10-20 g/day and dietary fibre intake of 25-38 g per day.
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Affiliation(s)
- Hector Alfonso Enciso-Huerta
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
| | - Miguel Angel Ruiz-Cabrera
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
| | - Laura Araceli Lopez-Martinez
- Coordinación Académica Región Altiplano Oeste, Universidad Autónoma de San Luis Potosí, Salinas de Hidalgo 78600, Mexico
| | - Raul Gonzalez-Garcia
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
| | - Fidel Martinez-Gutierrez
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
| | - Maria Zenaida Saavedra-Leos
- Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, 11 Carretera Cedral Km, 5+600 Ejido San José de las Trojes, Matehuala 78700, Mexico
- Correspondence:
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Zagórska J, Czernicka-Boś L, Kukula-Koch W, Szalak R, Koch W. Impact of Thermal Processing on the Composition of Secondary Metabolites of Ginger Rhizome-A Review. Foods 2022; 11:3484. [PMID: 36360097 PMCID: PMC9656818 DOI: 10.3390/foods11213484] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/26/2022] [Accepted: 10/29/2022] [Indexed: 08/27/2023] Open
Abstract
Ginger (Zingiber officinale Rosc.) is both a commonly used spice, and an ingredient of various dietary supplements and medications. Its diverse applications result from the range of health benefits that this plant brings thanks to the presence of active compounds (secondary metabolites) in the matrix. Even if several studies underline a stronger pharmacological activity of fresh ginger rhizomes, the unprocessed plant is relatively rarely used. Ginger rhizomes are subjected to thermal processing, such as boiling, blanching, steam drying and others, at different temperature and time settings. Additionally, freeze-drying of the rhizomes is used as the first step in the preparation of raw material. It was proved that the composition of secondary metabolites of the Zingiber officinale rhizome changes upon the influence of temperature. Therefore, the aim of the review was to put together scientific results on the impact of traditional and unconventional methods of heat treatment on ginger rhizomes and to show the compositional differences that they induce in the plant matrix. Variations in the content and the transformation of some compounds into other metabolites will be also discussed, with particular attention paid to two major groups of secondary metabolites present in the plant, namely, phenolics and terpenes.
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Affiliation(s)
- Justyna Zagórska
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Lidia Czernicka-Boś
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medical Plants Garden, Medical University of Lublin, 1 Chodzki Str., 20-093 Lublin, Poland
| | - Radosław Szalak
- Department of Animal Anatomy and Histology, Faculty of Veterinary Medicine, University of Life Sciences, 12 Akademicka Str., 20-950 Lublin, Poland
| | - Wojciech Koch
- Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland
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Bakir S, Hall RD, de Vos RC, Mumm R, Kadakal Ç, Capanoglu E. Effect of drying treatments on the global metabolome and health-related compounds in tomatoes. Food Chem 2022; 403:134123. [DOI: 10.1016/j.foodchem.2022.134123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 08/31/2022] [Accepted: 09/02/2022] [Indexed: 11/28/2022]
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Campos-Lozada G, Pérez-Marroquín XA, Callejas-Quijada G, Campos-Montiel RG, Morales-Peñaloza A, León-López A, Aguirre-Álvarez G. The Effect of High-Intensity Ultrasound and Natural Oils on the Extraction and Antioxidant Activity of Lycopene from Tomato ( Solanum lycopersicum) Waste. Antioxidants (Basel) 2022; 11:antiox11071404. [PMID: 35883895 PMCID: PMC9311867 DOI: 10.3390/antiox11071404] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/08/2022] [Accepted: 07/15/2022] [Indexed: 12/26/2022] Open
Abstract
The extraction of lycopene was carried out with three types of vegetable oils (grape, extra virgin olive, and peanut) by means of two methods: agitation and high-intensity ultrasound with a frequency of 20 kHz at an amplitude of 80% with periods of 40 s of sonication for 20 min at a temperature of 40 °C. The antioxidant determination by inhibition of ABTS and DPPH radicals showed no significant differences (p > 0.05) for inhibition of the ABTS radical in native oils and oils with lycopene. However, the radical DPPH showed that the native oils presented significant differences (p ≤ 0.05) compared to the samples with lycopene. FTIR spectra revealed the characteristic functional groups of lycopene exhibiting two characteristic peaks at 2923 cm−1 and 2957 cm−1. The DSC thermograms showed that the higher the degree of oil unsaturation, the lower the melting temperatures. Olive oil was the least unsaturated with the highest amount of oleic fatty acid. Grapeseed oil reported the lowest melting temperature at around −24.64 °C. Extra virgin olive oil showed the lightest values (L* = 41.08 ± 0.45) of brightness, and the peanut oil with lycopene was the darkest (L* = 16.72 ± 0.05). The extraction of lycopene from organic wastes treated with agitation and ultrasound was satisfactory reducing the use of conventional solvents. However, extraction with olive oil under agitation showed the best results.
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Affiliation(s)
- Gieraldin Campos-Lozada
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (G.C.-L.); (X.A.P.-M.); (G.C.-Q.); (R.G.C.-M.); (A.L.-L.)
| | - Xóchitl Alejandra Pérez-Marroquín
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (G.C.-L.); (X.A.P.-M.); (G.C.-Q.); (R.G.C.-M.); (A.L.-L.)
| | - Graciela Callejas-Quijada
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (G.C.-L.); (X.A.P.-M.); (G.C.-Q.); (R.G.C.-M.); (A.L.-L.)
| | - Rafael G. Campos-Montiel
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (G.C.-L.); (X.A.P.-M.); (G.C.-Q.); (R.G.C.-M.); (A.L.-L.)
| | - Alejandro Morales-Peñaloza
- Escuela Superior de Apan, Universidad Autónoma del Estado de Hidalgo, Carretera Apan-Calpulalpan s/n, Colonia Chimalpa Tlalayote, Apan C.P. 43920, Hidalgo, Mexico;
| | - Arely León-López
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (G.C.-L.); (X.A.P.-M.); (G.C.-Q.); (R.G.C.-M.); (A.L.-L.)
| | - Gabriel Aguirre-Álvarez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Tulancingo C.P. 43600, Hidalgo, Mexico; (G.C.-L.); (X.A.P.-M.); (G.C.-Q.); (R.G.C.-M.); (A.L.-L.)
- Uni-Collagen S.A. de C.V. Arnulfo González No. 203, El Paraíso, Tulancingo C.P. 43684, Hidalgo, Mexico
- Correspondence: ; Tel.: +52-775-145-9265
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Effect of Osmotic Dehydration Pretreatment on the Drying Characteristics and Quality Properties of Semi-Dried (Intermediate) Kumquat (Citrus japonica) Slices by Vacuum Dryer. Foods 2022; 11:foods11142139. [PMID: 35885381 PMCID: PMC9325257 DOI: 10.3390/foods11142139] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/05/2022] [Accepted: 07/08/2022] [Indexed: 02/02/2023] Open
Abstract
The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 °C-100 mbar) was investigated. The OD pretreatment was performed in a sucrose solution (45 °Bx) at the temperatures of 40 and 50 °C and immersed at times of 30, 60, and 90 min. OD before vacuum drying decreased the total required drying time by up to 70 min compared to the control non-pretreated samples. Page, Modified Page, Henderson Pabis, and Two Terms Exponential models were found to satisfactorily describe the drying behavior of thin layer dried kumquat slices. The minimum and maximum values of effective moisture diffusivity (Deff) for semi-dried kumquat slices were 5.04 × 10−8 to 7.19 × 10−8, respectively. OD treatments induced a decline in TPC (5.30–33.92%) and TAA (23.63–59.34% and 4.17–31.67% for DPPH and CUPRAC assays, respectively) of kumquat slices. It was observed that OD pre-treatment can decrease the gross drying time, and make the color and sensorial attributes of dried kumquats better.
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Application of different drying methods and their influence on the physicochemical properties of tomatoes. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04081-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Athira VA, Gokulvel E, Nandhu Lal AM, Venugopalan VV, Rajkumar, Venkatesh T. Advances in drying techniques for retention of antioxidants in agro produces. Crit Rev Food Sci Nutr 2022; 63:10849-10865. [PMID: 35653131 DOI: 10.1080/10408398.2022.2082371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Antioxidants are compounds that are essential for the human body which prevents cell from disease causing free radicals. Antioxidants are present in a wide range of fruits, vegetables, and spices. However, a considerable amount of antioxidants is lost during the post-harvest drying operation of agro produces for their shelf-life enhancement. Hence, retention of antioxidants becomes utmost importance in preserving the nutritional aspects of fruits and vegetables. Compared to conventional hot air drying, methods like freeze drying, vacuum drying, and dehumidified drying helps in the retention of antioxidants. However, the drawbacks prevalent in current drying practices, such as high-power consumption and high capital cost, could be eliminated by adopting novel drying mechanisms. This review focuses on various pretreatment methods like ultra-sonication, high pressure processing, pulsed electric field and ethanol treatment prior to drying operation helps in enhancing the drying efficiency with maximum retention of antioxidants. In addition, hybrid drying technologies such as microwave assisted drying, IR-radiated drying and electro-magnetic assisted drying methods also could significantly improve the retention of antioxidants.HIGHLIGHTSDrying is the most commonly adopted unit operation for enhancing the shelf life of perishable agro produces.However, drying is accompanied by loss of bioactive, color, texture, and sensory attributes.Compared to conventional drying techniques like hot air drying, methods like freeze drying, vacuum drying and dehumidified drying helps in the retention of antioxidants present in agro/food produces.Pretreatment methods like Ozonation, ultra-sonication, and UV radiation prior to drying are also found to improve the drying performance with good retention of antioxidants.Recent developments like microwave-assisted and IR-assisted drying methods perform well in the retention of antioxidants with less energy consumption.
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Affiliation(s)
- V A Athira
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - E Gokulvel
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - A M Nandhu Lal
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - V V Venugopalan
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - Rajkumar
- Research Planning and Business Development, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - T Venkatesh
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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Zhang C, Zhang J, Xin X, Zhu S, Niu E, Wu Q, Li T, Liu D. Changes in Phytochemical Profiles and Biological Activity of Olive Leaves Treated by Two Drying Methods. Front Nutr 2022; 9:854680. [PMID: 35571891 PMCID: PMC9097227 DOI: 10.3389/fnut.2022.854680] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 04/07/2022] [Indexed: 11/13/2022] Open
Abstract
Olive leaves, which are the most abundant byproducts of the olive industry, offer multiple health benefits. The investigation of the phytochemical profiles and relevant biological activities is an essential step toward transforming these low-value byproducts into value-added ones. This study systematically investigated the phytochemical profiles, antioxidant capacity, and inhibition rates of olive leaves from four cultivars on the α-glucosidase, α-amylase, and angiotensin-converting enzyme (ACE). The leaves were prepared using two common drying methods, namely, hot air-drying and freeze-drying. A total of 33 bioactive compounds were identified in the olive leaves, namely, 19 flavonoids, 2 phenylethanoids, 2 coumarins, 2 hydroxycinnamic acids, 2 iridoids, and 6 triterpenic acids. Quantification of the bioactive compounds revealed high amounts of polyphenols, especially flavonoids [2,027–8,055 mg/kg dry weight (DW)], iridoids (566–22,096 mg/kg DW), and triterpenic acids (13,824–19,056 mg/kg DW) in the olive leaves. The hot air-dried leaves showed significantly (P < 0.05) higher iridoid (oleuropein and secoxyloganin) content than the fresh leaves, while freeze-drying resulted in significantly (P < 0.05) higher flavonoid aglycone and hydroxytyrosol content. Additionally, freeze-drying led to samples with the highest radical scavenging, α-amylase, α-glucosidase, and ACE inhibition abilities. The flavonoid (e.g., quercetin, luteolin, eriodictyol, kaempferol-7-O-glucoside, and luteolin-7-O-glucoside), hydroxytyrosol, and oleanolic acid contents in the olive leaves were positively correlated (P < 0.05) with their bioactive potentials.
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Affiliation(s)
- Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Jianming Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Xiaoting Xin
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Shenlong Zhu
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Erli Niu
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Qinghang Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Ting Li
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Daqun Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
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Kumar D, Ladaniya MS, Gurjar M, Kumar S. Impact of drying methods on natural antioxidants, phenols and flavanones of immature dropped Citrus sinensis L. Osbeck fruits. Sci Rep 2022; 12:6684. [PMID: 35461355 PMCID: PMC9035179 DOI: 10.1038/s41598-022-10661-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Accepted: 04/01/2022] [Indexed: 11/12/2022] Open
Abstract
Citrus fruits are famous for nutritional value and studies are there for extraction of secondary metabolites from citrus waste. An attempt was made to quantify antioxidants, flavonoids and phenols from dropped fruits of 8–24 mm size, to find the impact of freeze and hot-air oven drying techniques on extraction. Flavonoids (hesperidin, narirutin/isonaringin, diosmin and didymin/neoponcirin) were quantified through high performance liquid chromatography (HPLC) and total phenols (TPC) were estimated by Folin-Ciocalteu method. Antioxidant capacity was adjudged by azino-bis [3-ethylbenzthiazoline-6-sulfonic acid] (ABTS), 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH) and Ferric Reducing Antioxidant Power (FRAP). Freeze dried fruits of 10 mm and 12 mm retained maximum hesperidin content (22.383% and 21.560%) in comparison to hot-air oven counterparts (18.377% and 15.090%). Narirutin/isonaringin (1.343% and 1.191%), diosmin (5.293% and 3.234%) and didymin/neoponcirin (1.187% and 1.113%) content were found higher in 8 mm and 10 mm freeze dried fruits. The antioxidant capacity (7.548–11.643 mmol L−1 Trolox, 8.164–14.710 mmol L−1 Trolox, 4.008–5.863 mmol L−1 Trolox by ABTS, DPPH and FRAP assays) and TPC were found higher in freeze dried samples. Significant correlation was found between antioxidant capacity, TPC and flavonoids at p < 0.01. Freeze drying technique can be adopted for retaining and quality extraction of bioactive compounds from immature dropped fruits for further use in nutraceutical industries.
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Dietary fiber concentrates of BAU Kul (Ziziphus mauritiana) peel and pulp: processing, modification and utilization as functional ingredients. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01395-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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20
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Dalsasso RR, Valencia GA, Monteiro AR. Impact of drying and extractions processes on the recovery of gingerols and shogaols, the main bioactive compounds of ginger. Food Res Int 2022; 154:111043. [PMID: 35337584 DOI: 10.1016/j.foodres.2022.111043] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 01/10/2023]
Abstract
Ginger extracts have anti-inflammatory, antioxidant, antitumor, and antibacterial activities mainly due to gingerols and shogaols. Extract composition and functionality can be affected by drying and extraction processes. Alternative methods to obtain ginger extracts based on high contents of gingerols and shogaols have been reported. However, there were no studies that present a broad overview of how these methods affect the composition and functionalities of ginger extracts. Based on literature data from 2011 to 2022, this review shows how drying, extraction, and complementary processes (i.e., enzymatic, acidic, and carbonic maceration) affect the composition and bioactivity of the ginger extract. Lower temperature processes, including freeze-drying, cold ultrasound-, or enzyme-assisted extraction, lead to extracts richer in phenolics, gingerols, and antioxidant activity. On the other hand, acidic solvents or "hot" processes including microwave-drying, pressurized liquid, and microwave-assisted extraction can favor higher shogaols concentrations, which have higher antitumor, anti-inflammatory, and antimicrobial activities than the gingerols precursors. Thus, in this review, we analyzed and discussed the relation between ginger processing and their bioactive compounds, focusing especially on gingerols and shogaols, as well as the main processes that increase the content of 6-shogaol without compromising other phenolic compounds to produce highly functional extracts for future applications in the food packaging sector.
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Affiliation(s)
- Raul Remor Dalsasso
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
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21
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Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.11.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Bioacesibility of total phenolics and antioxidant activity of melon slices dried in a heat pump drying system. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01335-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Krakowska-Sieprawska A, Kiełbasa A, Rafińska K, Ligor M, Buszewski B. Modern Methods of Pre-Treatment of Plant Material for the Extraction of Bioactive Compounds. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030730. [PMID: 35163995 PMCID: PMC8840492 DOI: 10.3390/molecules27030730] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/17/2022] [Accepted: 01/20/2022] [Indexed: 12/22/2022]
Abstract
In this review, recent advances in the methods of pre-treatment of plant material for the extraction of secondary metabolites with high biological activity are presented. The correct preparation of the material for extraction is as important as the selection of the extraction method. This step should prevent the degradation of bioactive compounds as well as the development of fungi and bacteria. Currently, the methods of preparation are expected to modify the particles of the plant material in such a way that will contribute to the release of bioactive compounds loosely bonded to cell wall polymers. This review presents a wide range of methods of preparing plant material, including drying, freeze-drying, convection drying, microwave vacuum drying, enzymatic processes, and fermentation. The influence of the particular methods on the structure of plant material particles, the level of preserved bioactive compounds, and the possibility of their release during the extraction were highlighted. The plant material pre-treatment techniques used were discussed with respect to the amount of compounds released during extraction as well their application in various industries interested in products with a high content of biologically active compounds, such as the pharmaceutical, cosmetics, and food industries.
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Affiliation(s)
- Aneta Krakowska-Sieprawska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Wileńska 4 St., PL-87100 Torun, Poland
| | - Anna Kiełbasa
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
| | - Katarzyna Rafińska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
| | - Magdalena Ligor
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Wileńska 4 St., PL-87100 Torun, Poland
- Correspondence: ; Tel.: +49-56-611-4308; Fax: +49-56-611-4837
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Haida Z, Ab Ghani S, Juju Nakasha J, Hakiman M. Determination of experimental domain factors of polyphenols, phenolic acids and flavonoids of lemon (Citrus limon) peel using two-level factorial design. Saudi J Biol Sci 2022; 29:574-582. [PMID: 35002453 PMCID: PMC8716932 DOI: 10.1016/j.sjbs.2021.09.022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 09/06/2021] [Accepted: 09/09/2021] [Indexed: 01/26/2023] Open
Abstract
This study aimed to evaluate the significant extraction factors in achieving higher recovery yield of total polyphenols, phenolic acids and flavonoids content from Citrus limon peel using two-level factorial design. The effect of five independent factors including drying temperature (40–60 °C), methanol concentration (20–60%), extraction temperature (28–60 °C), extraction time (30–60 min) and storage duration (0–14 days) were evaluated. Among all the examined factors, results showed that drying temperature, storage duration and extraction temperature were the most significant and contributing factors affecting the total polyphenols, phenolic acids and flavonoids content of lemon peel at P < 0.05. On the contrary, methanol concentration and extraction time exhibited the least significant and contribution at P greater than 0.05. In conclusion, the experimental domain factors were successfully obtained from this experiment, Therefore, further study on optimization of the obtained factors will be conducted in the future study using response surface methodology.
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Affiliation(s)
- Zainol Haida
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Sharin Ab Ghani
- High Voltage Engineering Research Laboratory, Faculty of Electrical Engineering, Universiti Teknikal Malaysia, Melaka, Hang Tuah Jaya, 76100 Durian Tunggal, Melaka, Malaysia
| | - Jaafar Juju Nakasha
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Mansor Hakiman
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Pardo-Botello R, Chamizo-Calero F, Monago-Maraña O, Rodríguez-Corchado R, de la Torre-Carreras R, Galeano-Díaz T. Evaluation of Hydrophilic and Lipophilic Antioxidant Capacity in Spanish Tomato Paste: Usefulness of Front-Face Total Fluorescence Signal Combined with Parafac. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02175-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe hydrophilic and lipophilic antioxidant activities due to the main bioactive components present in Spanish tomato paste samples were studied, using standardized and fluorescent methods. After extraction, phenolic antioxidants (Folin-Ciocalteu method) and total antioxidant activity (TEAC assay) were evaluated, examining differences between hydrophilic and lipophilic extracts corresponding to different samples. Total fluorescence spectra of extracts (excitation-emission matrices, EEMs) were recorded in the front-face mode at two different ranges: 210–300 nm/310–390 nm, and 295–350 nm/380–480 nm, for excitation and emission, respectively, in the hydrophilic extracts. In the lipophilic extracts, the first range was 230–283 nm/290–340 nm, while the second range was 315–383 nm/390–500 nm for excitation and emission, respectively. EEMs from a set of 22 samples were analyzed by the second-order multivariate technique Parallel Factor Analysis (PARAFAC). Tentative assignation of the different components to the various fluorophores of tomato was tried, based on literature. Correlation between the antioxidant activity and score values retrieved for different components in PARAFAC model was obtained. The possibility of using EEMs-PARAFAC to evaluate antioxidant activity of hydrophilic and lipophilic compounds in these samples was examined, obtaining good results in accordance with the Folin-Ciocalteu and TEAC assays.
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Jahanbakhshi A, Abbaspour-Gilandeh Y, Heidarbeigi K, Momeny M. Detection of fraud in ginger powder using an automatic sorting system based on image processing technique and deep learning. Comput Biol Med 2021; 136:104764. [PMID: 34426164 DOI: 10.1016/j.compbiomed.2021.104764] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 08/10/2021] [Accepted: 08/10/2021] [Indexed: 12/01/2022]
Abstract
Ginger is a well-known product in the food and pharmaceutical industries. Ginger is one of the spices which are adulterated for economic gain. The lack of marketability of grade 3 chickpeas (small and broken chickpeas) and their very low price have made them a good choice to be mixed with ginger in powder form and sold in the market. Demand for non-destructive methods of measuring food quality, such as machine vision and the growing need for food and spices, were the main motives to conduct this study. This study classified ginger powder images to detect fraud by improving convolutional neural networks (CNN) through a gated pooling function. The main approach to improving CNN is to use a pooling function that combines average pooling and max pooling. The Batch normalization (BN) technique is used in CNN to improve classification results. We show empirically that the combining operation used increases the accuracy of ginger powder classification compared to the baseline pooling method. For this purpose, 3360 image samples of ginger powder were prepared in 7 categories (pure ginger powder, chickpea powder, 10%, 20%, 30%, 40%, and 50% fraud in ginger powder). Moreover, MLP, Fuzzy, SVM, GBT, and EDT algorithms were used to compare the proposed CNN results with other classifiers. The results showed that using batch normalization based on gated pooling, the proposed CNN was able to grade the images of ginger powder with 99.70% accuracy compared to other classifiers. Therefore, it can be said that the CNN method and image processing technique effectively increase marketability, prevent ginger powder fraud, and promote traditional methods of ginger powder fraud detection.
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Affiliation(s)
- Ahmad Jahanbakhshi
- Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil, Iran.
| | | | | | - Mohammad Momeny
- Department of Computer Engineering, Yazd University, Yazd, Iran
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Kim S, Kim S, Shim I, Hong E, Kim S. Drying Operation Effects on the Pigments and Phytochemical Properties of Rose Cultivars. J AOAC Int 2021; 104:1148-1154. [PMID: 33905503 DOI: 10.1093/jaoacint/qsab064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 03/01/2021] [Accepted: 04/12/2021] [Indexed: 11/13/2022]
Abstract
BACKGROUND Roses are flowers which contain various phytochemicals and have been used for food and medicinal purposes in many countries. Materials, including flowers, are available for limited periods when plants can be cultivated. OBJECTIVE To evaluate the quality of rose petals on the basis of cultivars and drying methods, chromaticity, phytochemical contents, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. METHOD Petals of three rose cultivars were dried by hot air drying (HD) and freeze drying (FD). Subsequently, the chromaticity and the contents of pigment, total flavonoids, and ascorbic acid, and DPPH radical scavenging activity were analyzed. RESULTS The total color difference (△E)values of rose red (RR, Calypso) and rose orange (RO, Lambada) were low in FD. In contrast, in rose yellow (RY, Ileos), there was no significant difference in chromaticity regulation regardless of the drying methods. The pigment contents were generally increased by drying. The carotenoid content in the RR and anthocyanin and carotenoid contents in RO were higher in FD than in HD. The drying operations increased the flavonoid and ascorbic acid content and antioxidant activity in roses, but the difference between the drying methods was not significant. Correlation coefficient analysis revealed ascorbic acid and anthocyanin to have a high positive correlation (r = 0.843), followed by flavonoid and DPPH radical scavenging activity. CONCLUSIONS This study showed that the drying operations increased the flavonoid and ascorbic acid contents, and the chromaticity and pigment content of some cultivars was higher in FD. HIGHLIGHTS Comparison of the color change, phytochemical content, and antioxidant activity by the drying methods (FD and HD treatment) in the three rose cultivars with red, orange, and yellow petals showed the increased phytochemical contents and antioxidant activity after drying, and chromaticity and pigment content were more stable and higher in FD.
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Affiliation(s)
- Sujung Kim
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea.,Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration, Muan 58545, Korea
| | - Seongmin Kim
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea
| | - Iesung Shim
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea
| | - Eunhye Hong
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea
| | - Sunhyung Kim
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea
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Effect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01112-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Li J, Li W, Deng Z, Li H, Yu Y, Zhang B. Comparison of free, conjugated, and insoluble-bound phenolics and their antioxidant activities in oven-drying and freeze-drying bamboo (Phyllostachys edulis) shoot tips. J Food Sci 2021; 86:4223-4243. [PMID: 34383327 DOI: 10.1111/1750-3841.15881] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 05/28/2021] [Accepted: 07/19/2021] [Indexed: 11/29/2022]
Abstract
Bamboo(Phyllostachys edulis) shoot was reported to be rich in phenolics. In the present study, free phenolics, conjugated phenolics, and insoluble-bound phenolics of oven-drying and freeze-drying bamboo shoot tips were extracted and separated, of which total phenolic content (TPC), total flavonoid content (TFC), and their antioxidant activities were determined. Phenolics of different binding forms were qualitatively analyzed using HPLC-ESI-QqQ-MS. A total of 22, 41, and 28 compounds were confirmed or tentatively identified in free, conjugated, and insoluble-bound phenolic extraction, respectively. The majority of the identified compounds were organic acids and phenolic acids. Oven-drying samples exhibited higher TPC (10.53-24.92 mg GAE/100 g DW) and TFC (5.80-33.27 mg CE/100 g DW) values, and stronger antioxidant activities (DPPH, ABTS, and FRAP) than freeze-drying (TPC: 1.67-15.28 mg GAE/100 g DW, TFC: 1.43-29.05 mg CE/100 g DW). Insoluble-bound phenolics were the major contributor to the total antioxidant activity. The present study investigated the phenolics composition and antioxidant activities of different binding forms in bamboo shoot tip comprehensively, and provided available information for their high-value deep-processing.
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Affiliation(s)
- Jiaqiao Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.,School of Public Health, Xi'an Jiaotong University, Xi'an, Shaanxi, China
| | - Wenting Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Yan Yu
- School of Public Health, Xi'an Jiaotong University, Xi'an, Shaanxi, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
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Quantification of Flavonoids, Phenols and Antioxidant Potential from Dropped Citrus reticulata Blanco Fruits Influenced by Drying Techniques. Molecules 2021; 26:molecules26144159. [PMID: 34299432 PMCID: PMC8306461 DOI: 10.3390/molecules26144159] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 06/25/2021] [Accepted: 06/29/2021] [Indexed: 11/17/2022] Open
Abstract
Physiologically dropped immature Citrus reticulata Blanco fruits are regarded as waste and discarded in the citrus orchard but are a good source of bioactive compounds including flavonoids, antioxidants and total phenols. A study was undertaken to identify and quantify these bioactive compounds and to investigate the influence of different drying techniques, namely freeze drying and hot air oven drying, on flavonoids namely flavanone glycosides, antioxidant potential and total phenol content in immature dropped fruits of Citrus reticulata Blanco. Flavonoids were quantified in high-performance liquid chromatography (HPLC). The antioxidant activity were investigated with three assays azino-bis [3-ethylbenzthiazoline-6-sulfonic acid]) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), Ferric Reducing Ability of Plasma (FRAP) and total phenol content was determined. Freeze dried samples of 12 and 14 mm size retained maximum hesperidin flavonoid content (27.03% and 27.20%) as compared to the hot air dried samples (17.99%) and retained higher phenolic content ranged from 50.54-54.19 mg GAEL-1. The antioxidant activity in freeze dried fruits was from 12.21-13.55 mM L-1 Trolox and 15.27-16.72 mM L-1 Trolox with ABTS, DPPH assay and FRAP values ranging from 7.31-9.07 mM L-1 Trolox. Significant positive correlation was found between the flavonoid hesperidin with antioxidant assays and total phenolic content (TPC). The results showed that waste citrus fruits can act as potential source of bioflavonoids, especially hesperidin, and antioxidants for pharmaceutical as well as nutraceutical industry.
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31
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A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing power; free radical scavenging activity DPPH, and phosphomolybdenum test) were evaluated before and after digestion. The total phenolic compounds and the antioxidant capacities of fresh and dried figs obtained before digestion were significantly (p < 0.05) higher than those obtained after digestion. A significant decrease (p < 0.05) of phenolic compounds and their antioxidant activity was observed during different digestion phases (oral phase > gastric phase > intestinal phase). A positive correlation was found between the total phenolic compounds and the antioxidant activity tested for both fresh and dried figs. Furthermore, the results showed that the digestion has no effect on the total phenolic compounds; however, a negative influence of the pH and the enzymes was observed on these compounds and their antioxidant activity. During in vitro gastrointestinal digestion, the varietal and the sun-drying has no significant effect on the phenolic compounds and their antioxidant activity. Likewise, the fresh or dry variety kept a high content before and after the digestion.
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32
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Yiğit GG, Cerit İ, Demirkol O. Oxidative stability of cocoa hazelnut cream enriched with inactive yeast cells. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15567] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gamze Gül Yiğit
- Department of Food Engineering Sakarya University Esentepe Sakarya Turkey
| | - İnci Cerit
- Department of Food Engineering Sakarya University Esentepe Sakarya Turkey
| | - Omca Demirkol
- Department of Food Engineering Sakarya University Esentepe Sakarya Turkey
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33
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Bilbao-Sainz C, Sinrod AJ, Dao L, Takeoka G, Williams T, Wood D, Chiou BS, Bridges DF, Wu VC, Lyu C, Powell-Palm MJ, Rubinsky B, McHugh T. Preservation of grape tomato by isochoric freezing. Food Res Int 2021; 143:110228. [DOI: 10.1016/j.foodres.2021.110228] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 02/08/2021] [Accepted: 02/14/2021] [Indexed: 02/09/2023]
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34
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Idowu S, Adekoya AE, Igiehon OO, Idowu AT. Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00915-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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35
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Kaveh M, Abbaspour‐Gilandeh Y, Fatemi H, Chen G. Impact of different drying methods on the drying time, energy, and quality of green peas. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15503] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Mohammad Kaveh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Yousef Abbaspour‐Gilandeh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Hamideh Fatemi
- Department of Horticulture, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Guangnan Chen
- Faculty of Health, Engineering and Sciences University of Southern Queensland Toowoomba QLD Australia
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36
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Ferreira JPDL, Queiroz AJDM, de Figueirêdo RMF, da Silva WP, Gomes JP, Santos DDC, Silva HA, Rocha APT, de Paiva ACC, Chaves ADCG, de Lima AGB, de Andrade RO. Utilization of Cumbeba ( Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds. Foods 2021; 10:788. [PMID: 33917616 PMCID: PMC8067508 DOI: 10.3390/foods10040788] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 04/01/2021] [Accepted: 04/03/2021] [Indexed: 11/28/2022] Open
Abstract
The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (Deff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (Deff) ranged from 6.4890 to 11.1900 × 10-6 m2/s, 2.9285 to 12.754 × 10-9 m2/s and 1.5393 × 10-8 to 12.4270 × 10-6 m2/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50-80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.
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Affiliation(s)
- João Paulo de Lima Ferreira
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil; (J.P.d.L.F.); (R.M.F.d.F.); (J.P.G.)
| | - Alexandre José de Melo Queiroz
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil; (J.P.d.L.F.); (R.M.F.d.F.); (J.P.G.)
| | - Rossana Maria Feitosa de Figueirêdo
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil; (J.P.d.L.F.); (R.M.F.d.F.); (J.P.G.)
| | - Wilton Pereira da Silva
- Department of Physics, Federal University of Campina Grande, Campina Grande 58429-900, Brazil;
| | - Josivanda Palmeira Gomes
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil; (J.P.d.L.F.); (R.M.F.d.F.); (J.P.G.)
| | - Dyego da Costa Santos
- Department of Technology in Agroindustry, Federal Institute of Acre, Xapuri 69930-000, Brazil;
| | - Hanndson Araujo Silva
- Department of Processes Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil;
| | - Ana Paula Trindade Rocha
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil; (A.P.T.R.); (A.C.C.d.P.)
| | - Anna Catarina Costa de Paiva
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil; (A.P.T.R.); (A.C.C.d.P.)
| | - Alan Del Carlos Gomes Chaves
- Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil; (A.D.C.G.C.); (A.G.B.d.L.)
| | - Antônio Gilson Barbosa de Lima
- Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil; (A.D.C.G.C.); (A.G.B.d.L.)
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Gościnna K, Pobereżny J, Wszelaczyńska E, Szulc W, Rutkowska B. Effects of drying and extraction methods on bioactive properties of plums. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107771] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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38
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Dash KK, Shangpliang H, Bhagya Raj GVS, Chakraborty S, Sahu JK. Influence of microwave vacuum drying process parameters on phytochemical properties of sohiong (
Prunus nepalensis
) fruit. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15290] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kshirod Kumar Dash
- Department of Food Processing Technology GKCIET Malda India
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | | | - G. V. S. Bhagya Raj
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Sourav Chakraborty
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Jatindra K. Sahu
- Centre for Rural Development and Technology Indian Institute of Technology Delhi India
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Zzaman W, Biswas R, Hossain MA. Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple ( Ananas comosus) slices. Heliyon 2021; 7:e05882. [PMID: 33437889 PMCID: PMC7788101 DOI: 10.1016/j.heliyon.2020.e05882] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 10/20/2020] [Accepted: 12/24/2020] [Indexed: 11/24/2022] Open
Abstract
Drying of pineapple slices combined with different pre-treatments was done to reduce various adverse changes by adding satisfactory value. Process optimization was done by dipping the pineapple slices in four different solutions (1% trehalose, 2% NaCl, 10% sucrose, and 10% fructose) before drying. The effects of different pre-treatments and drying temperatures of 50, 55, and 60 °C with a constant 30% relative humidity (RH) were optimized based on the quality attributes, drying time and microbial load of dried pineapple slices. The optimal drying temperature was 55 °C using 1% trehalose pre-treatments based on the physical and biochemical properties. The reconstituted dried pineapples implied at this condition, contributed to the better structure preservation as indicated by the lower shrinkage (0.21) and the higher Coefficient of Rehydration (0.941), and rehydration ratio (6.840). On the other hand, the retention of color, vitamin C, B vitamins, and antioxidant activity of the samples were decreased by increasing drying time and temperatures. The highest Total Phenolic Content (121.02 mg GAE/100g), Total Flavonoid Content (8.72 mg QE/100g), and DPPH radical scavenging activity (7.22 EC50 g/100g) were found at 60 °C drying temperature with 10% fructose pretreatment's samples. The lowest drying time required was 7.64 h using 2% NaCl pre-treatment at 60 °C, considering the time required to reach 20% moisture content in the dried product at 30% RH. Based on the reported results, it is concluded that 1% trehalose at 50 °C can be used to develop high quality pineapple snacks, which maintained the maximum desired physicochemical and nutritious properties. This study could play an essential role in meeting the emerging demand of developing good quality nutritious dried pineapple snacks.
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Affiliation(s)
- Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Rahul Biswas
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
| | - Mohammad Afzal Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
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Shuen GW, Yi LY, Ying TS, Von GCY, Yusof YAB, Phing PL. Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.08620] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract Kuini powders were obtained through spray-drying, freeze-drying, vacuum oven drying and convection oven drying. Colour, water activity (Aw), moisture content, hygroscopicity, wettability, flowability, degree of caking, water solubility index (WSI), total colour change, total phenolic content and total carotenoid content of Kuini powders were determined and compared. Convection oven drying resulted in the highest yield (46.97%), moisture content (4.91%), Aw (0.55) and WSI (74.33%) among all the drying methods. However, convection oven-dried Kuini powder had the lowest hygroscopicity and wettability, which were 18.66% and 12.04 s, respectively. Spray drying resulted in poor hygroscopicity (22.41%), degree of caking (22.16%), wettability (275s), WSI (45.67%) and higher colour change (59.81). Least total colour change (19.05) and higher yellowness (57.31) were observed in freeze-drying. In addition, freeze-dried Kuini powder had the highest total phenolic content (24.76 mg/100 g) and total carotenoid content (1.61 mg/100 g). Drying temperature had a negative and significant correlation with the retention of color pigments and antioxidant content. The physicochemical properties and antioxidant content of freeze-dried Kuini powder were preferred over spray-dried, vacuum oven-dried and convection oven-dried powders. Hence, freeze-drying offers potential application in the food products.
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Affiliation(s)
| | - Lew Yan Yi
- University Kuala Lumpur Campus, Malaysia
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41
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Effects of convection-, vacuum-and freeze-drying on antioxidant, physicochemical properties, functional properties and storage stability of stink bean ( Parkia speciosa) powder. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4637-4648. [PMID: 33087975 DOI: 10.1007/s13197-020-04501-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/20/2020] [Accepted: 04/29/2020] [Indexed: 10/24/2022]
Abstract
This study aims to investigate the antioxidant, physicochemical and functional properties of convection-, vacuum-and freeze-dried stink bean (Parkia speciosa) powder upon storage at various relative humidity (RH) at room temperature, 25 °C. Both convection- and vacuum-dried samples exhibited stronger DPPH free radical scavenging activity (7.62 ± 1.77 and 10.38 ± 0.63 mg AA/g·db respectively) and ferric ion-chelating (FIC) ability (16.55 ± 1.29 and 18.88 ± 2.36 mg/mL·db respectively) compared to the fresh and freeze-dried samples. Stink bean powder had low water solubility index, water holding capacity and oil holding capacity but it had the potential as emulsifier in food systems. Apparent formation of clumps were observed after 25-day storage of powder at RH of 43%, 54% or 75% due to absorption of moisture from surroundings. Generally, the antioxidant properties and colour of the powders deteriorated after storage especially at higher RH. Vacuum drying would be the most suitable drying method to produce stink bean powder because of its enhanced antioxidant capacities, light colour and relatively more stable after storage.
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Amoah RE, Wireko‐Manu FD, Oduro I, Saalia FK, Ellis WO. Effect of pretreatment on physicochemical, microbiological, and aflatoxin quality of solar sliced dried ginger ( Zingiber officinale Roscoe) rhizome. Food Sci Nutr 2020; 8:5934-5942. [PMID: 33282245 PMCID: PMC7684600 DOI: 10.1002/fsn3.1878] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/29/2020] [Accepted: 08/24/2020] [Indexed: 11/11/2022] Open
Abstract
Pretreatment of fruit and vegetables is necessary to reduce microbial proliferation and to preserve color of the produce. The effect of drying and pretreatment with potassium metabisulfite (KMBS) of concentrations 0.0%, 0.1%, 0.15%, 0.2%, and 1.0% and blanching at 100°C and 50°C using a tent-like concrete solar (CSD) dryer as compared to open-sun drying (OSD) of yellow ginger rhizomes was investigated using routine methods. The total color change and residual sulfur dioxide (SO2) were analyzed. KMBS reduced the yeast and mould load significantly from 3.6 × 104 ± 1.4 × 103 CFU/g in 0.0% (control) to <10 CFU/g in 1.0% KMBS and 100°C blanched fresh samples. Drying of the fresh samples for 5 days increased the yeast and mould load of all the treatments to as high as 1.15 × 105 ± 2.12 × 104 CFU/g for the 1.0% KMBS. Overall, the CSD had fewer microbial loads than the OSD but it was not significant. Aflatoxins and Salmonella sp. were not detected in any of the samples. The sulfur dioxide residue (SO2) for KMBS pretreated samples increased as the concentration of KMBS increased with the CSD retaining slightly higher amount than the OSD. The total color change index increased with increase in KMBS, and drying further increased the total color change index. On the whole, the blanched samples had the least color change among the pretreatments with 100°C CSD showing the least change among the dried samples.
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Affiliation(s)
| | | | - Ibok Oduro
- Department of Food Science and TechnologyKwame Nkrumah University of Science and TechnologyKumasiGhana
| | | | - William Otoo Ellis
- Department of Food Science and TechnologyKwame Nkrumah University of Science and TechnologyKumasiGhana
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43
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Cerit İ, Pfaff A, Ercal N, Demirkol O. Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh-cut potatoes. J Food Biochem 2020; 44:e13378. [PMID: 32729123 DOI: 10.1111/jfbc.13378] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/14/2020] [Accepted: 06/25/2020] [Indexed: 12/01/2022]
Abstract
The aim of this study was to compare the effects of sodium metabisulphite and the thiol compounds, glutathione (GSH), L-cysteine (CYS), and N-acetylcysteine (NAC), on the enzymatic browning, antioxidant activities, total phenolic, and ascorbic acid content of potatoes after 1, 24, and 48 hr. Three different concentrations (0.5%, 1.0%, and 2.0%) of each thiol compound were tested. While sulphite solution inhibited polyphenol oxidase as expected, NAC and CYS also decreased its activity. CYS-treated samples exhibited the highest residual thiol content, while the amount of residual thiol in GSH-treated samples was the lowest. The 2.0% NAC and 2.0% CYS solutions were the most effective at increasing antioxidant activity and ascorbic acid content; however, the results of total phenolic content assays were complicated. In summary, solutions containing 2.0% NAC, 1.0% CYS, and 2.0% CYS prevented enzymatic browning and increased the residual thiol content, ascorbic acid, and antioxidant activities of fresh-cut potatoes significantly, but GSH did not significantly inhibit browning. PRACTICAL APPLICATIONS: Fresh-cut potatoes are susceptible to enzymatic browning, which significantly reduces their commercial value. In literature, there have been several methods to protect the enzymatic browning of fruits and vegetables. Among these methods, thiols are good inhibitors of enzymatic browning. So, GSH, CYS, and NAC were used in this study. The outcomes of current work may help to inhibit polyphenol oxidase activity and increase the ascorbic acid content, residual thiol content, and antioxidant activity of fresh-cut potatoes. Both CYS and NAC may be useful alternatives to sulphite anti-browning agents, which may have adverse health effects.
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Affiliation(s)
- İnci Cerit
- Faculty of Engineering, Department of Food Engineering, Sakarya University, Sakarya, Turkey
| | - Annalise Pfaff
- Department of Chemistry, Missouri University of Science and Technology, Rolla, MO, USA
| | - Nuran Ercal
- Department of Chemistry, Missouri University of Science and Technology, Rolla, MO, USA
| | - Omca Demirkol
- Faculty of Engineering, Department of Food Engineering, Sakarya University, Sakarya, Turkey
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44
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Tan S, Ke Z, Chai D, Miao Y, Luo K, Li W. Lycopene, polyphenols and antioxidant activities of three characteristic tomato cultivars subjected to two drying methods. Food Chem 2020; 338:128062. [PMID: 32950009 DOI: 10.1016/j.foodchem.2020.128062] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 08/18/2020] [Accepted: 09/08/2020] [Indexed: 10/23/2022]
Abstract
The aim of this study was to evaluate the effects of freeze drying and oven drying on appearance, chemical components and antioxidant activities of three cultivars of tomatoes. This study showed cultivar 18,131 would provide the highest phenolic contents and ABTS radical scavenging activity, and cultivar 1862 provide the highest lycopene content after oven drying. On the basis of appearance and contents of polyphenols, freeze drying showed better results. However, oven drying was found superior in decreasing degradation of lycopene. The effects of drying on the polyphenol contents varied depending on the cultivars. In addition, there is no significant difference of antioxidant activities between freeze dried and oven dried tomatoes. These results also demonstrated that freeze drying is superior in maintaining physical structure and phenolic contents of tomato slices. However, oven drying is a viable option for drying tomatoes considering both costing and contents of lycopene.
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Affiliation(s)
- Si Tan
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China.
| | - Zunli Ke
- Morphological Laboratory, Basic Medical School, Guizhou University of Traditional Chinese Medicine, 550025 Guizhou, China
| | - Dan Chai
- Horticultural Research Institute of Chengdu Academy of Agriculture and Forestry Sciences, 611130 Chengdu, China
| | - Yiwen Miao
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
| | - Kui Luo
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
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45
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Vidinamo F, Fawzia S, Karim MA. Effect of drying methods and storage with agro-ecological conditions on phytochemicals and antioxidant activity of fruits: a review. Crit Rev Food Sci Nutr 2020; 62:353-361. [PMID: 32907340 DOI: 10.1080/10408398.2020.1816891] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Choice of drying methods significantly impacts the nutritive and non-nutritive compounds in fruits and vegetables. Phytochemicals such as total phenolics and total flavonoids are non-nutritive bioactive compounds and are found in plants which are of important value due to their antioxidant properties in minimizing the oxidation reaction. However, drying and storage conditions and duration significantly affect these important quality attributes. There is currently no review article on the impact of the drying and storage conditions on these quality attributes. Therefore, the aim of this review paper is to investigate the impact of drying methods on these important phytochemicals and their antioxidant activity on dried products during the storage period. Different drying methods cause desirable and undesirable changes to dried products both physically and chemically. It is found that during the drying process at various temperature ranges from 40 to 80 °C, chemical changes occurs which affects the phenolic and the flavonoid content of dried products to increase or decrease. The increase in antioxidant activity after drying is also due to oxidized polyphenols and Maillard reaction products. This results to changes in the antioxidant potential of the dried food product and its impact on the shelf life.
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Affiliation(s)
- Frank Vidinamo
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Australia.,Department of Agriculture, PNG University of Technology, Lae, Papua New Guinea
| | - Sabrina Fawzia
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Australia
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Australia
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46
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Aksu MI, Turan E, Sat IG, Erdemir E, Oz F, Gürses M. Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14714] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammet Irfan Aksu
- Faculty of Agriculture Department of Food Engineering Eskişehir Osmangazi University Eskişehir Turkey
| | - Emre Turan
- Faculty of Agriculture Department of Food Engineering Ordu University Ordu Turkey
| | - Ihsan Güngör Sat
- Faculty of Agriculture Department of Food Engineering Atatürk University Erzurum Turkey
| | - Ebru Erdemir
- Department of Nutrition and Dietetics Health High SchoolIbrahim Çeçen University Ağrı Turkey
| | - Fatih Oz
- Faculty of Agriculture Department of Food Engineering Atatürk University Erzurum Turkey
| | - Mustafa Gürses
- Faculty of Agriculture Department of Food Engineering Atatürk University Erzurum Turkey
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47
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Özkan‐Karabacak A, Acoğlu B, Yolci Ömeroğlu P, Çopur ÖU. Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13511] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Azime Özkan‐Karabacak
- Department of Food Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey
| | - Büşra Acoğlu
- Department of Food Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey
| | - Perihan Yolci Ömeroğlu
- Department of Food Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey
- Science and Technology Application and Research Center Bursa Uludag University Bursa Turkey
| | - Ömer U. Çopur
- Department of Food Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey
- Science and Technology Application and Research Center Bursa Uludag University Bursa Turkey
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48
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Millan S, Jeffery DW, Dall'Acqua S, Masi A. A novel HPLC-MS/MS approach for the identification of biological thiols in vegetables. Food Chem 2020; 339:127809. [PMID: 32877813 DOI: 10.1016/j.foodchem.2020.127809] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 08/04/2020] [Accepted: 08/08/2020] [Indexed: 11/19/2022]
Abstract
Thiols are important natural molecules with diverse functions, ranging from acting as antioxidants that prevent chronic diseases to contributing aromas to foods and beverages. Biological thiols such as glutathione are of particular interest due to their functional roles, which include helping maintain cellular redox homeostasis and detoxifying reactive oxygen species. However, knowledge of thiol metabolism in plants is limited to studying known compounds, whereas other important thiol-containing metabolites could also exist. This work aimed to develop a new analytical approach for screening of thiols in plants, using four vegetal examples and beginning with HPLC-MS/MS in precursor ion scan mode, after extraction and thiol-specific derivatisation with 4,4'-dithiodipyridine (DTDP). Compound identity for prospective thiols was then proposed using HPLC with high resolution MS, and verified with authentic standards. This approach could lead to prospecting studies that identify thiols with potential roles in metabolic pathways, nutritional value of vegetables, or flavouring of foods.
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Affiliation(s)
- Silvia Millan
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy.
| | - David W Jeffery
- Department of Wine Science, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia.
| | - Stefano Dall'Acqua
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via F. Marzolo 5, 35131 Padova, Italy.
| | - Antonio Masi
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, Italy.
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49
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Farooq S, A. Rather S, Gull A, Ahmad Ganai S, Masoodi F, Mohd Wani S, Ganaie TA. Physicochemical and nutraceutical properties of tomato powder as affected by pretreatments, drying methods, and storage period. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1758716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Saqib Farooq
- Department of Food Technology, Islamic University of Science and Technology, Awantipur, India
| | - Sajad A. Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Amir Gull
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Shaiq Ahmad Ganai
- Department of Food Technology, Islamic University of Science and Technology, Awantipur, India
| | - F.A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, SKUAST-Kashmir, Srinagar, India
| | - Tariq Ahmad Ganaie
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
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50
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Valerga L, Quintero-Ruiz NA, Concellón A, Puppo MC. Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1954-1963. [PMID: 32327806 PMCID: PMC7171036 DOI: 10.1007/s13197-019-04231-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2019] [Accepted: 12/26/2019] [Indexed: 06/11/2023]
Abstract
ABSTRACT Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium adsorption isotherms, solvent retention capacity), capacity of blends for dough development (farinographic assay) and the proximal composition of flours were evaluated. Samples with high content of soluble sugar and low of insoluble fiber (EF and TF) presented higher equilibrium water sorption at 20 °C and 40 °C, at aw > 0.5. The solvent retention capacity of wheat-vegetable flour blends increased mainly at higher levels of replacement (10%) and with samples of artichoke and eggplant. The highest and the lowest stable dough with 10% of replacement was obtained with AF and EF, respectively. Water sorption and absorption parameters should be previously determined so as to obtain the optimum dough structure that lead to a high technological quality bread.
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Affiliation(s)
- Lucia Valerga
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
| | | | - Analía Concellón
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
| | - M. Cecilia Puppo
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF - UNLP), 60 y 119, 1900 La Plata, Argentina
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