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Yu Z, Gao Y, Duan H, Zheng D, Shang Z, Zhang L, Chen Y. Ultrasound-assisted germination of red kidney beans: Enhancements in physicochemical and nutritional profiles. Food Chem 2024; 454:139829. [PMID: 38810443 DOI: 10.1016/j.foodchem.2024.139829] [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] [Received: 02/24/2024] [Revised: 05/17/2024] [Accepted: 05/22/2024] [Indexed: 05/31/2024]
Abstract
To improve the conventional germination process and improve the nutritional quality of red kidney beans, this study employed high-intensity ultrasound (HIU) supplemented with hydrogen peroxide as a pre-germination treatment. The results showed that the 350 W-10 min treatment yielded the highest germination rate (77.09%), with its sprout length 81.13% greater than that of the control group. The 350 W-10 min treatment increased total protein, soluble protein, and ash content, while simultaneously reducing the fat, starch, and soluble sugar content. The HIU treatment accelerated the accumulation of phenolic and flavonoid compounds, ascorbic acid, and γ-aminobutyric acid. The 350 W-10 min treatment also decreased the levels of phytic acid, trypsin inhibitor activity, and tannin by 42.71%, 65.58%, and 53.18%, respectively. Furthermore, ultrasonic cavitation enhanced antioxidative capacity and improved amino acid composition and protein digestibility. Consequently, HIU serves as a cost-efficient method to accelerate the germination process and enhance their nutritional composition.
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Affiliation(s)
- Zhihui Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Yating Gao
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Huiling Duan
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Dan Zheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Ziqi Shang
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Lixin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China
| | - Yisheng Chen
- College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China; Institute of Food Nutrition and Safety, Shanxi Agricultural University, Taiyuan, Shanxi, China.
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Shokoohi F, Ebadi MT, Ghomi H, Rezaeinezhad AR, Faghih Haghani S. Increasing the efficiency of cumin essential oil extraction using cold plasma pretreatments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5001-5009. [PMID: 38268087 DOI: 10.1002/jsfa.13290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 12/18/2023] [Accepted: 01/08/2024] [Indexed: 01/26/2024]
Abstract
BACKGROUND Cumin (Cuminum cyminum L.) is one of the most important medicinal plants, and its essential oil (EO) varies between 2.5% to 5% depending on differences in climate. The extraction method plays a significant role in the market price of EOs. In this study, the effect of atmospheric cold plasma (ACP) pretreatments (using air and argon (Ar) gases) for different times on the EO yield and on the quality, color, surface morphology, and wettability of cumin seeds were studied. RESULTS The scanning electron microscope analysis results revealed that the formation of fissures and cracks caused by ACP pretreatments was directly related to increasing the efficiency of EO extraction. Comparing the two gas treatments, the highest total color changes ΔE were related to the Ar and the lowest to the air treatment, and the highest amount of browning index was related to the Ar ACP pretreatment. In general, the ACP pretreatments improved the extraction efficiency compared with the control, so that the highest increase was observed in the Ar ACP pretreatment at the rate of 44%. Ar ACP pretreatments were observed to have a higher extraction efficiency than air ACP did. In the Ar ACP-treated samples, cumin aldehyde, as the most important component of EO, was increased compared with the control (47.9-56.4%). CONCLUSION The data obtained in this study showed that ACP pretreatment of cumin seeds could increase EO extraction efficacy. Thus, ACP could be a promising technique to enhance the cumin seed EO extraction. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Fatemeh Shokoohi
- Department of Horticultural Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohammad-Taghi Ebadi
- Department of Horticultural Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Hamid Ghomi
- Laser and Plasma Research Institute of Shahid Beheshti University, Tehran, Iran
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Cao Z, Li X, Song H, Jie Y, Liu C. Effect of Intermittent Low-Pressure Radiofrequency Helium Cold Plasma Treatments on Rice Gelatinization, Fatty Acid, and Hygroscopicity. Foods 2024; 13:1056. [PMID: 38611360 PMCID: PMC11012003 DOI: 10.3390/foods13071056] [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: 11/01/2023] [Revised: 12/03/2023] [Accepted: 12/08/2023] [Indexed: 04/14/2024] Open
Abstract
To establish the safe and reproducible effects of cold plasma (CP) technology on food products, this study evaluated the gelatinization parameters, fatty acid profile, and hygroscopic properties of rice grains repeatedly treated with low-pressure radiofrequency (RF) helium CP (13.56 MHz, 140 Pa, 120 W-20s, 0-4 times, and 300 g sample). Compared with the untreated (zero times) sample, with an increase in CP treatment times from one to four on rice, the water contact angle and cooking time decreased, while the water absorption rate and freshness index increased, and the pH value remained unchanged. CP repeating treatments essentially had no effect on the gelatinization enthalpy, but significantly increased the peak temperature of gelatinization. From the pasting profile of rice that has been repeatedly CP treated, the peak, breakdown, and setback viscosities in flour paste decreased. CP repeating treatments on rice did not change the short-range molecular order of starch. Compared with the untreated sample, the first helium CP treatment maintained the content of C18:1n9c, C18:2n6c, and C18:3n3, but the second to fourth CP treatment significantly decreased contents of these fatty acids (FAs) as the C18:0 content increased. The first three CP treatments can increase the water and sucrose solvent retention capacity in rice flours. CP repeatedly treated rice first exhibits the similar monolayer water content and solid surface area of water sorption. Principal component analysis shows that contact angle, pasting parameters, and fatty acid profile in milled rice are quite sensitive to CP treatment. Results support that the effect of low-pressure RF 120W helium CP treatment 20 s on rice grains is perdurable, and the improvement of CP intermittent treatments on rice cooking and pasting properties is an added benefit, and the hygroscopic properties of rice was kept.
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Affiliation(s)
- Ziyi Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (Z.C.); (H.S.)
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (Y.J.); (C.L.)
| | - Xingjun Li
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (Y.J.); (C.L.)
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (Z.C.); (H.S.)
| | - Yu Jie
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (Y.J.); (C.L.)
| | - Chang Liu
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (Y.J.); (C.L.)
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Milon RB, Hu P, Zhang X, Hu X, Ren L. Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid. BIORESOUR BIOPROCESS 2024; 11:32. [PMID: 38647854 PMCID: PMC10992975 DOI: 10.1186/s40643-024-00747-7] [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: 12/15/2023] [Accepted: 03/03/2024] [Indexed: 04/25/2024] Open
Abstract
GABA (Gamma-aminobutyric acid), a crucial neurotransmitter in the central nervous system, has gained significant attention in recent years due to its extensive benefits for human health. The review focused on recent advances in the biosynthesis and production of GABA. To begin with, the investigation evaluates GABA-producing strains and metabolic pathways, focusing on microbial sources such as Lactic Acid Bacteria, Escherichia coli, and Corynebacterium glutamicum. The metabolic pathways of GABA are elaborated upon, including the GABA shunt and critical enzymes involved in its synthesis. Next, strategies to enhance microbial GABA production are discussed, including optimization of fermentation factors, different fermentation methods such as co-culture strategy and two-step fermentation, and modification of the GABA metabolic pathway. The review also explores methods for determining glutamate (Glu) and GABA levels, emphasizing the importance of accurate quantification. Furthermore, a comprehensive market analysis and prospects are provided, highlighting current trends, potential applications, and challenges in the GABA industry. Overall, this review serves as a valuable resource for researchers and industrialists working on GABA advancements, focusing on its efficient synthesis processes and various applications, and providing novel ideas and approaches to improve GABA yield and quality.
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Affiliation(s)
- Ripon Baroi Milon
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Pengchen Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Xueqiong Zhang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Xuechao Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
- Shanghai JanStar Technology Development Co, Ltd., No. 1288, Huateng Road, Shanghai, People's Republic of China
| | - Lujing Ren
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China.
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Zhang G, Hua D, Xu J, Yang L, Zhou D, He Y, Liu Y, Tang A, Lu B, Liu H. Pulsed light treatment enhances starch hydrolysis and improves starch physicochemical properties of germinated brown rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1599-1608. [PMID: 37847530 DOI: 10.1002/jsfa.13051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/08/2023] [Accepted: 10/17/2023] [Indexed: 10/18/2023]
Abstract
BACKGROUND Recently, germinated brown rice (GBR) has gained substantial attention as a functional food because of its nutritional attributes. Notably, pulsed light technology (PLT) has emerged as a promising tool for enhancing rice germination and, consequently, has improved the nutritional and functional qualities of GBR-derived products. However, further research is required to comprehensively understand the impact of PLT on GBR physicochemical properties. The present study aimed to investigate the stimulating effects of PLT on starch hydrolysis, starch structure and functional properties of GBR. RESULTS The PLT substantially boosted α-amylase activity during brown rice germination, leading to a 10.9% reduction in total starch content and a 17.3% increase in reducing sugar content, accompanied by elevated free water levels. Structural analysis indicated no changes in starch crystalline types, whereas gelatinization temperature slightly increased. Pasting properties exhibited a significant drop in peak viscosity. Scanning electron microscopy showed surface erosion of starch granules with microstructural changes. Furthermore, correlation analysis established positive links between α-amylase activity, reducing sugar accumulation, starch structure and functional properties in GBR. CONCLUSION The present study demonstrates that PLT enhanced the physicochemical properties of GBR starch, significantly improving the stability of GBR products, thereby contributing to expanded applicability of rice starch in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guangchen Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Dong Hua
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Dayu Zhou
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yutang He
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Youhong Liu
- Institute of Crop Cultivation and Tillage, Heilongjiang Academy of Agricultural Sciences/Northeast Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Harbin, China
| | - Ao Tang
- Institute of Crop Cultivation and Tillage, Heilongjiang Academy of Agricultural Sciences/Northeast Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Harbin, China
| | - Bingxuan Lu
- Liaoning Zhaixiang Eco Agriculture Limited By Share Ltd, Benxi, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
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Chinma CE, Adedeji OE, Jolayemi OS, Ezeocha VC, Ilowefah MA, Rosell CM, Adebo JA, Wilkin JD, Adebo OA. Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review. J Food Sci 2024; 89:8-32. [PMID: 37997506 DOI: 10.1111/1750-3841.16832] [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] [Received: 12/09/2022] [Revised: 09/20/2023] [Accepted: 10/25/2023] [Indexed: 11/25/2023]
Abstract
Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti-nutritional factors. This has partly stimulated research interest in recent times toward the use of bioprocessing techniques such as germination as cheap and natural means to improve the nutritional quality, digestibility, and health properties of cereals, including rice, to partially achieve nutrition and food security in the developing regions of the world. This review highlights the impact of germination on the nutritional quality, health-promoting properties, and techno-functional characteristics of germinated brown rice grains and their products. The review demonstrated that germinated rice grains and their products have improved nutritional quality and digestibility, modified functional properties, and showed antioxidant, anti-inflammatory, anti-diabetic, anti-obesity, anti-cancer, and anti-cardiovascular activities. Germination appears to be a suitable bioprocessing method to improve the nutritional quality and bioactive constituents and modify the techno-functional properties of rice grains for diverse food applications and improved global nutrition and food safety.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa
| | | | - Olusola Samuel Jolayemi
- Department of Food Science and Technology, Federal University of Technology Akure, Akure, Nigeria
| | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Umudike, Nigeria
| | - Muna Abdulsalam Ilowefah
- Department of Food Technology, Faculty of Engineering and Technology, Sabha University, Sabha, Libya
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
- Department of Food and Human Nutritional Science, University of Manitoba, Winnipeg, Canada
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa
| | - Jonathan D Wilkin
- Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, UK
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa
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Chen C, Tong F, Sun R, Yang J, Pang Z, Liu X. Plasma Effects on Properties and Structure of Corn Starch: Characterization and Analysis. Foods 2023; 12:4042. [PMID: 37959161 PMCID: PMC10648224 DOI: 10.3390/foods12214042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity. SEM analysis revealed that plasma treatment altered the surface morphology of corn starch, with variations observed depending on the duration of treatment. UV/Vis spectroscopy results indicated that longer plasma exposure times increased maximum absorbance values with less complete peak shapes. FTIR results demonstrated that plasma treatment disrupted the crystalline structure of starch, resulting in decreased molecular polymerization. Lastly, XRD results showed a proportional relationship between plasma treatment duration and the intensity of the diffuse peak, indicating that prolonged plasma exposure increased the amorphous nature of starch.
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Affiliation(s)
| | | | | | | | - Zhihua Pang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100083, China; (C.C.); (F.T.); (R.S.); (J.Y.); (X.L.)
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8
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Jin Z, Peng S, Nie L. Active compounds: A new direction for rice value addition. Food Chem X 2023; 19:100781. [PMID: 37780340 PMCID: PMC10534106 DOI: 10.1016/j.fochx.2023.100781] [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: 05/07/2023] [Revised: 06/28/2023] [Accepted: 07/02/2023] [Indexed: 10/03/2023] Open
Abstract
The development of rice active compounds is conducive to improving the added value of rice. This paper focused on the types and effects of active compounds in rice. Furthermore, it summarized the effect of rice storage and processing technology on rice active compounds. We conclude the following: Rice contains a large number of active compounds that are beneficial to humans. At present, the research on the action mechanism of rice active compounds on the human body is not deep enough, and the ability to deeply process rice is insufficient, greatly limiting the development of the rice active compound industry. To maximize the added value of rice, it is necessary to establish a dedicated preservation and processing technology system based on the physicochemical properties of the required active compounds. Additionally, attention should be paid to the development and application of composite technologies during the development of the rice active compound industry.
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Affiliation(s)
- Zhaoqiang Jin
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
| | - Shaobing Peng
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Lixiao Nie
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
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9
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Yang G, Xu J, Xu Y, Guan X, Ramaswamy HS, Lyng JG, Li R, Wang S. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 37712259 DOI: 10.1080/10408398.2023.2255671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.
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Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Ireland
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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10
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Starič P, Kolmanič A, Junkar I, Vogel-Mikuš K. Chemical alterations of grain surface by cold plasma technology: Comparison of buckwheat and wheat grain responses to oxygen low-pressure plasma. Heliyon 2023; 9:e20215. [PMID: 37809366 PMCID: PMC10559984 DOI: 10.1016/j.heliyon.2023.e20215] [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: 05/23/2023] [Revised: 08/18/2023] [Accepted: 09/13/2023] [Indexed: 10/10/2023] Open
Abstract
Cold plasma (CP) has a great potential for decontamination or improvement of grain germination. However, disputing results have been reported, as plasma treatment can affect species and varieties of grains in different ways. The differences may be due to the chemical composition of grain pericarps, the structure of the grains and metabolic response mechanisms. CP treatment decreased grain germination rate, speed and activity of α-amylase of buckwheat grains. Such effects on both varieties of wheat grains were present after longer exposure to plasma. Lipid peroxidation was highest in buckwheat grains, whereas wheat grains were less affected. Plasma-treated Gorolka variety exhibited a low level of lipid peroxidation, no different to untreated grains, compared to Primorka grains, where longer treatment triggered higher levels of lipid peroxidation. The response of grains to CP treatment depends on the chemical and structural properties of grains pericarp, as well as plant tolerance to certain abiotic conditions.
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Affiliation(s)
- Pia Starič
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, Ljubljana, Slovenia
- Institute Jožef Stefan, Jamova cesta 39, Ljubljana, Slovenia
| | - Aleš Kolmanič
- Agricultural Institute of Slovenia, Hacquetova ulica 17, Ljubljana, Slovenia
| | - Ita Junkar
- Institute Jožef Stefan, Jamova cesta 39, Ljubljana, Slovenia
| | - Katarina Vogel-Mikuš
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, Ljubljana, Slovenia
- Institute Jožef Stefan, Jamova cesta 39, Ljubljana, Slovenia
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11
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Xia Q, Zheng Y, Wang L, Chen X. Proposing Signaling Molecules as Key Optimization Targets for Intensifying the Phytochemical Biosynthesis Induced by Emerging Nonthermal Stress Pretreatments of Plant-Based Foods: A Focus on γ-Aminobutyric Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12622-12644. [PMID: 37599447 DOI: 10.1021/acs.jafc.3c04413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/22/2023]
Abstract
Emerging evidence has confirmed the role of emerging nonthermal stressors (e.g., electromagnetic fields, ultrasonication, plasma) in accumulating bioactive metabolites in plant-based food. However, the signal decoding mechanisms behind NonTt-driven phytochemical production remain unclear, hindering postharvest bioactive component intensification. This study aims to summarize the association between signaling molecules and bioactive secondary metabolite production under nonthermal conditions, demonstrating the feasibility of enhancing phytochemical accumulation through signaling molecule crosstalk manipulation. Nonthermal elicitors were found to be capable of inducing stress metabolisms and activating various signaling molecules, similar to conventional abiotic stress. A simplified pathway model for nonthermally induced γ-aminobutyric acid accumulation was proposed with reactive oxygen species and calcium signaling being versatile pathways responsive to nonthermal elicitors. Manipulating signal molecules/pathways under nonthermal conditions can intensify phytochemical biosynthesis. Further research is needed to integrate signaling molecule responses and metabolic network shifts in nonthermally stressed plant-based matrices, balancing quality modifications and intensification of food functionality potential.
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Affiliation(s)
- Qiang Xia
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaojia Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
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12
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Zhang J, Du Q, Yang Y, Zhang J, Han R, Wang J. Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review. Molecules 2023; 28:4714. [PMID: 37375267 PMCID: PMC10301579 DOI: 10.3390/molecules28124714] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
Food nutrition, function, sensory quality and safety became major concerns to the food industry. As a novel technology application in food industry, low temperature plasma was commonly used in the sterilization of heat sensitive materials and is now widely used. This review provides a detailed study of the latest advancements and applications of plasma technology in the food industry, especially the sterilization field; influencing factors and the latest research progress in recent years are outlined and upgraded. It explores the parameters that influence its efficiency and effectiveness in the sterilization process. Further research trends include optimizing plasma parameters for different food types, investigating the effects on nutritional quality and sensory attributes, understanding microbial inactivation mechanisms, and developing efficient and scalable plasma-based sterilization systems. Additionally, there is growing interest in assessing the overall quality and safety of processed foods and evaluating the environmental sustainability of plasma technology. The present paper highlights recent developments and provides new perspectives for the application of low temperature plasma in various areas, especially sterilization field of the food industry. Low temperature plasma holds great promise for the food industry's sterilization needs. Further research and technological advancements are required to fully harness its potential and ensure safe implementation across various food sectors.
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Affiliation(s)
- Jiacheng Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Jing Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
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13
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Starič P, Remic L, Vogel-Mikuš K, Junkar I, Vavpetič P, Kelemen M, Pongrac P. Exploring the potential of cold plasma treatment followed by zinc-priming for biofortification of buckwheat sprouts. Front Nutr 2023; 10:1151101. [PMID: 37215205 PMCID: PMC10196170 DOI: 10.3389/fnut.2023.1151101] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 04/19/2023] [Indexed: 05/24/2023] Open
Abstract
Increasing the concentration of an element in edible produce (i.e., biofortification) can mitigate the element deficiency in humans. Sprouts are small but popular part of healthy diets providing vitamins and essential elements throughout the year. Element composition of sprouts can easily be amended, e.g., by soaking the grains in element-rich solution before germination (grain-priming). In addition, pre-treatment of grains to improve element translocation from the solution into the grain may further enhance the element concentration in the sprout. Cold plasma technique could provide such solution, as it increases wettability and water uptake of grains. Grains of common buckwheat (Fogopyrum esculentum Moench) were pre-treated/ untreated with cold plasma and soaked in ZnCl2 solution/pure water. Germination tests, α-amylase activity, grain hydrophilic properties and water uptake were assessed. Element composition of grain tissues and of sprouts was assessed by micro-particle-induced-X-ray emission and X-ray fluorescence spectroscopy, respectively. Grain-priming increased Zn concentration in shoots of common buckwheat sprouts more than five-times, namely from 79 to 423 mg Zn kg-1 dry weight. Cold plasma treatment increased grain wettability and water uptake into the grain. However, cold plasma pre-treatment followed by grain-priming with ZnCl2 did not increase Zn concentration in different grain tissues or in the sprouts more than the priming alone, but rather decreased the Zn concentration in sprout shoots (average ± standard error: 216 ± 6.13 and 174 ± 7.57 mg Zn kg-1 dry weight, respectively). When the fresh weight portion of whole sprouts (i.e., of roots and shoots) was considered, comparable average requirements of Zn, namely 24.5 % and 35 % for adult men and women would be satisfied by consuming cold plasma pre-treated and not pre-treated grains. Potential advantages of cold plasma pre-treatment need to be tested further, mainly to optimize the duration of soaking required to produce Zn-enriched sprouts.
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Affiliation(s)
- Pia Starič
- Jožef Stefan Institute, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Lucija Remic
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Katarina Vogel-Mikuš
- Jožef Stefan Institute, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Ita Junkar
- Jožef Stefan Institute, Ljubljana, Slovenia
| | | | | | - Paula Pongrac
- Jožef Stefan Institute, Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
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14
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Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake. Food Chem 2023; 404:134709. [DOI: 10.1016/j.foodchem.2022.134709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/22/2022]
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15
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Kathuria D, Hamid, Chavan P, Jaiswal AK, Thaku A, Dhiman AK. A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2169453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Deepika Kathuria
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Hamid
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Prasad Chavan
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Technological University Dublin-City Campus, Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin-City Campus, Dublin, Ireland
| | - Abhimanyu Thaku
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
| | - Anju K. Dhiman
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
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16
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Xu Y, Bai Y, Dai C, Lv H, Zhou X, Xu Q. Effects of non-thermal atmospheric plasma on protein. J Clin Biochem Nutr 2022; 71:173-184. [PMID: 36447493 PMCID: PMC9701599 DOI: 10.3164/jcbn.22-17] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Accepted: 03/15/2022] [Indexed: 01/02/2024] Open
Abstract
Currently, the advancement in non-thermal atmospheric plasma technology enables plasma treatments on some heat-sensitive targets, including biological substances, without unspecific damage caused by thermal effect. The significant effects of non-thermal atmospheric plasma modulating biological events have been demonstrated by considerable studies. Protein, one of the most important biomolecules, participates in the majority of the life-sustaining activities in all organisms, whose functions are derived from the diverse biochemical properties of amino acid compositions and four-tiered protein structure hierarchy. Therefore, the knowledge of how non-thermal atmospheric plasma affects protein greatly benefits the understanding and application of the non-thermal atmospheric plasma's effect in biological area. In this review, we summarize recent research progress on the effects of non-thermal atmospheric plasma, particularly its reactive species, on biochemical and biophysical characteristics of proteins at different structural levels that leads to their functional changes. Moreover, the physiological effects of non-thermal atmospheric plasma at cellular or organism level driven by the manipulations on protein and their relative application prospects are reviewed. Despite the exceptional application potential, the exploration of the non-thermal atmospheric plasma's effect on protein still confronts with difficulties due to the limited knowledge of the underlying mechanisms and the complexity of non-thermal atmospheric plasma operation systems, which requires further studies and standardization of non-thermal atmospheric plasma treatments.
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Affiliation(s)
- Yong Xu
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
| | - Yu Bai
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
| | - Chenwei Dai
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
| | - Han Lv
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
| | - Xiuhong Zhou
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
| | - Qinghua Xu
- Institute of Microbiology, Anhui Academy of Medical Sciences, Gongwan Road 15, Hefei City, Anhui Province 230061, China
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17
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Akbarzadeh A, Ghomi HR, Rafiee M, Hosseini O, Jahangiri-Rad M. Clindamycin removal from aqueous solution by non-thermal air plasma treatment: performance, degradation pathway and ensuing antimicrobial activity. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2022; 86:2593-2610. [PMID: 36450675 DOI: 10.2166/wst.2022.325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The present study set out to investigate clindamycin (CLN) removal from aqueous solution using non-thermal plasma (NTP) under atmospheric air conditions and to address the effects of some variables including pH, initial concentration of CLN, and working voltage on CLN degradation. The result showed that the NTP system exhibited excellent degradation rate and mineralization efficiency on CLN in 15 min under neutral conditions, which exceeded 90 and 45%, respectively, demonstrating its conversion to other organic by-products. Furthermore, CLN degradation was largely dependent upon the initial pH of solution, applied voltage, and reaction time. Specifically, under acidic conditions (pH = 3), working voltage of 24 kV and after 15 min of reaction, almost 100% of CLN was degraded. NTP-initiated CLN degradation products through LC-MS/MS analysis, determined within 10 min of reaction, inferred that the complex structure of CLN has undergone deterioration by active radical species which subsequently generated small molecular organic compounds. Chemical processes involved in CLN degradation were found to be demethylation, desulfonylation, dechlorination, hydroxylation and deamination. Lastly, antimicrobial susceptibility tests revealed that the activity of CLN was reduced following NTP treatment, which is also in good agreement with the minimum inhibitory concentration (MIC) values obtained from microdilution analyses.
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Affiliation(s)
- Abbas Akbarzadeh
- Water and Wastewater Research Center (WWRC), Water Research Institute, Tehran, Iran
| | - Hamid Reza Ghomi
- Laser and Plasma Research Institute, Shahid Beheshti University, Evin, Tehran, Iran
| | - Mohammad Rafiee
- Department of Environmental Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Air Quality and Climate Change Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Omid Hosseini
- Central Research Laboratories, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mahsa Jahangiri-Rad
- Water Purification Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran E-mail:
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18
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Guiyun C, Yushan W, Mingyue Z, Wanxing M, Xixian X, Ye C. Cold atmospheric plasma treatment improves the γ-aminobutyric acid content of buckwheat seeds providing a new anti-hypertensive functional ingredient. Food Chem 2022; 388:133064. [PMID: 35486991 DOI: 10.1016/j.foodchem.2022.133064] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 04/03/2022] [Accepted: 04/21/2022] [Indexed: 11/16/2022]
Abstract
Buckwheat (BW) is rich in γ-aminobutyric acid (GABA), which has great potential as a functional anti-hypertensive food ingredient. This study utilized cold atmospheric plasma (CAP) to promote GABA accumulation in BW during germination. The effect of this approach on GABA enrichment and anti-hypertensive activity of BW along with its processing properties were investigated. The results indicated that CAP stress treatment (50 W for 40 s) of BW seeds followed by germination at 30 °C for 60 h resulted in a GABA content of 2.22 ± 0.06 mg/g, which was a 2.64-fold greater than that of pristine BW. Cracking of the seed coat, faster germination, and the activation of glutamate decarboxylase might be responsible for the GABA enrichment. Compared with pristine BW, the GABA-enriched BW powder showed a greater inhibitory effect on the angiotensin-converting enzyme, an increased degree of pre-gelatinization and elasticity when it was formed into a dough.
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Affiliation(s)
- Chen Guiyun
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; National and Local United Engineering Lab of Metabolic Control Fermentation Technology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wang Yushan
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Zhang Mingyue
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Meng Wanxing
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xie Xixian
- National and Local United Engineering Lab of Metabolic Control Fermentation Technology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Chen Ye
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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19
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Cold plasma effects on the nutrients and microbiological quality of sprouts. Food Res Int 2022; 159:111655. [DOI: 10.1016/j.foodres.2022.111655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 07/05/2022] [Accepted: 07/06/2022] [Indexed: 11/17/2022]
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20
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Sun Y, Mehmood A, Battino M, Xiao J, Chen X. Enrichment of Gamma-aminobutyric acid in foods: From conventional methods to innovative technologies. Food Res Int 2022; 162:111801. [DOI: 10.1016/j.foodres.2022.111801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 07/11/2022] [Accepted: 08/18/2022] [Indexed: 11/26/2022]
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21
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Ji W, Li M, Yang T, Li H, Li W, Wang J, Ma M. Effect of cold plasma on physical–biochemical properties and nutritional components of soybean sprouts. Food Res Int 2022; 161:111766. [DOI: 10.1016/j.foodres.2022.111766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 07/23/2022] [Accepted: 08/02/2022] [Indexed: 11/28/2022]
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22
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Luo X, Li D, Tao Y, Wang P, Yang R, Han Y. Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch. Food Chem 2022; 383:132392. [PMID: 35176715 DOI: 10.1016/j.foodchem.2022.132392] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 01/09/2022] [Accepted: 02/06/2022] [Indexed: 11/04/2022]
Abstract
The study aimed to explore the stimulating effect of static magnetic field (SMF) treatment on germinated brown rice (GBR) by monitoring changes in α-amylase activity and structural and functional properties of starch. Brown rice was exposed to SMF (10 mT, 60 min, 25 °C) and then germinated for 0 h -72 h at 30 °C. Compared with the control, SMF treatment improved α-amylase activity (15.2%), leading to the hydrolysis of starch into reducing sugar (8.2%) and increasing the germination rate (9.7% -158.8%), shoot length (9.1% -87.3%), root length (19.2% -110.0%), and fresh weight (0.9% -16.5%). In view of the properties of starch, SMF treatment also altered the surface microstructure, induced partial losses of birefringence, exerted no significant effect on the crystalline type, slightly increased the gelatinization temperatures, and significantly decreased the peak viscosity. This study suggested that SMF could serve as a prospective technique for GBR products processing.
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Affiliation(s)
- Xiaoyun Luo
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Pei Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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23
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Wu NN, Li R, Li ZJ, Tan B. Effect of germination in the form of paddy rice and brown rice on their phytic acid, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity. Food Res Int 2022; 159:111603. [DOI: 10.1016/j.foodres.2022.111603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/29/2022]
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24
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Starič P, Mravlje J, Mozetič M, Zaplotnik R, Šetina Batič B, Junkar I, Vogel Mikuš K. The Influence of Glow and Afterglow Cold Plasma Treatment on Biochemistry, Morphology, and Physiology of Wheat Seeds. Int J Mol Sci 2022; 23:ijms23137369. [PMID: 35806379 PMCID: PMC9266853 DOI: 10.3390/ijms23137369] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/24/2022] [Accepted: 06/30/2022] [Indexed: 12/03/2022] Open
Abstract
Cold plasma (CP) technology is a technique used to change chemical and morphological characteristics of the surface of various materials. It is a newly emerging technology in agriculture used for seed treatment with the potential of improving seed germination and yield of crops. Wheat seeds were treated with glow (direct) or afterglow (indirect) low-pressure radio-frequency oxygen plasma. Chemical characteristics of the seed surface were evaluated by XPS and FTIR analysis, changes in the morphology of the seed pericarp were analysed by SEM and AFM, and physiological characteristics of the seedlings were determined by germination tests, growth studies, and the evaluation of α-amylase activity. Changes in seed wettability were also studied, mainly in correlation with functionalization of the seed surface and oxidation of lipid molecules. Only prolonged direct CP treatment resulted in altered morphology of the seed pericarp and increased its roughness. The degree of functionalization is more evident in direct compared to indirect CP treatment. CP treatment slowed the germination of seedlings, decreased the activity of α-amylase in seeds after imbibition, and affected the root system of seedlings.
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Affiliation(s)
- Pia Starič
- Jožef Stefan Institute, Jamova cesta 39, 1000 Ljubljana, Slovenia; (M.M.); (R.Z.); (I.J.); (K.V.M.)
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia;
- Correspondence:
| | - Jure Mravlje
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia;
| | - Miran Mozetič
- Jožef Stefan Institute, Jamova cesta 39, 1000 Ljubljana, Slovenia; (M.M.); (R.Z.); (I.J.); (K.V.M.)
| | - Rok Zaplotnik
- Jožef Stefan Institute, Jamova cesta 39, 1000 Ljubljana, Slovenia; (M.M.); (R.Z.); (I.J.); (K.V.M.)
| | | | - Ita Junkar
- Jožef Stefan Institute, Jamova cesta 39, 1000 Ljubljana, Slovenia; (M.M.); (R.Z.); (I.J.); (K.V.M.)
| | - Katarina Vogel Mikuš
- Jožef Stefan Institute, Jamova cesta 39, 1000 Ljubljana, Slovenia; (M.M.); (R.Z.); (I.J.); (K.V.M.)
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia;
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25
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Punia Bangar S, Suri S, Nayi P, Phimolsiripol Y. Cold plasma for microbial safety: Principle, mechanism, and factors responsible. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16850] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson 29634 U.S.A
| | - Shweta Suri
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat Haryana 131028 India
| | - Pratik Nayi
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung 91201 Taiwan
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26
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Zhang L, Hao N, Li W, Zhang B, Shi T, Xie M, Yu M. Effect of Ultrasonic Induction on the Main Physiological and Biochemical Indicators and γ–Aminobutyric Acid Content of Maize during Germination. Foods 2022; 11:foods11091358. [PMID: 35564080 PMCID: PMC9102003 DOI: 10.3390/foods11091358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/04/2022] [Accepted: 05/06/2022] [Indexed: 12/04/2022] Open
Abstract
Research on the nutrient content of cereal grains during germination is becoming a hot topic; however, studies on germinated maize are still scarce. This study aimed to provide a technical reference and theoretical basis for the development of functional maize health foods and to expand the application of ultrasonic technology in the production of germinated grains. In this study, the germination rate of maize was used as the evaluation index, and the ultrasonic frequency, ultrasonic temperature, and induction time were selected as the influencing factors in orthogonal experiments to determine the optimal process parameters for ultrasonic induction of maize germination (ultrasonic frequency of 45 kHz, ultrasonic temperature of 30 °C, and ultrasonic induction time of 30 min). Based on this process, the effects of ultrasonic induction on the main physiological, biochemical, and γ–aminobutyric acid contents of maize during germination were investigated. The results showed that the respiration of the ultrasonic treated maize was significantly enhanced during germination, resulting in a 27% increase in sprout length, as well as a 4.03% higher dry matter consumption rate, and a 2.11% higher starch consumption rate. Furthermore, the reducing sugar content of germinated maize increased by 22.83%, soluble protein content increased by 22.52%, and γ–aminobutyric acid content increased by 30.55% after ultrasonic induction treatment. Throughout the germination process, the glutamate acid decarboxylase activity of the ultrasonically treated maize was higher than that of the control group, indicating that ultrasonication can promote maize germination, accelerate the germination process, and shorten the enrichment time of γ–aminobutyric acid in germinated maize. The results of this study can be applied to the production of γ–aminobutyric acid enrichment in germinated maize.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Nan Hao
- Corn Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China;
| | - Wenjuan Li
- College of Food Science and Technology, Shenyang Normal University, Shenyang 110034, China; (W.L.); (B.Z.)
| | - Baiqing Zhang
- College of Food Science and Technology, Shenyang Normal University, Shenyang 110034, China; (W.L.); (B.Z.)
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
- Correspondence: ; Tel./Fax: +86-159-9837-8968
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27
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Škoro N, Živković S, Jevremović S, Puač N. Treatment of Chrysanthemum Synthetic Seeds by Air SDBD Plasma. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11070907. [PMID: 35406888 PMCID: PMC9003063 DOI: 10.3390/plants11070907] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 05/28/2023]
Abstract
Herein, we present the effect of surface dielectric barrier discharge (SDBD) air cold plasma on regrowth of chrysanthemum synthetic seeds (synseeds) and subsequent plantlet development. The plasma system used in this study operates in air at the frequency of 50 Hz. The detailed electrical characterization of SDBD was shown, as well as air plasma emission spectra obtained by optical emission spectroscopy. The chrysanthemum synseeds (encapsulated shoot tips) were treated in air plasma for different treatment times (0, 5 or 10 min). Plasma treatment significantly improved the regrowth and whole plantlet development of chrysanthemum synseeds under aseptic (in vitro) and non-aseptic (ex vitro) conditions. We evaluated the effect of SDBD plasma on synseed germination of four chrysanthemum cultivars after direct sowing in soil. Germination of synseeds directly sowed in soil was cultivar-dependent and 1.6-3.7 fold higher after plasma treatment in comparison with untreated synseeds. The study showed a highly effective novel strategy for direct conversion of simple monolayer alginate chrysanthemum synseeds into entire plantlets by plasma pre-conversion treatment. This treatment reduced contamination and displayed a considerable ex vitro ability to convert clonally identical chrysanthemum plants.
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Affiliation(s)
- Nikola Škoro
- Institute of Physics-National Institute of Republic of Serbia, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia
| | - Suzana Živković
- Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Despot Stefan Boulevard 142, 11000 Belgrade, Serbia
| | - Slađana Jevremović
- Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Despot Stefan Boulevard 142, 11000 Belgrade, Serbia
| | - Nevena Puač
- Institute of Physics-National Institute of Republic of Serbia, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia
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28
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Mildaziene V, Ivankov A, Sera B, Baniulis D. Biochemical and Physiological Plant Processes Affected by Seed Treatment with Non-Thermal Plasma. PLANTS (BASEL, SWITZERLAND) 2022; 11:856. [PMID: 35406836 PMCID: PMC9003542 DOI: 10.3390/plants11070856] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 12/22/2022]
Abstract
Among the innovative technologies being elaborated for sustainable agriculture, one of the most rapidly developing fields relies on the positive effects of non-thermal plasma (NTP) treatment on the agronomic performance of plants. A large number of recent publications have indicated that NTP effects are far more persistent and complex than it was supposed before. Knowledge of the molecular basis and the resulting outcomes of seed treatment with NTP is rapidly accumulating and requires to be analyzed and presented in a systematic way. This review focuses on the biochemical and physiological processes in seeds and plants affected by seed treatment with NTP and the resulting impact on plant metabolism, growth, adaptability and productivity. Wide-scale changes evolving at the epigenomic, transcriptomic, proteomic and metabolic levels are triggered by seed irradiation with NTP and contribute to changes in germination, early seedling growth, phytohormone amounts, metabolic and defense enzyme activity, secondary metabolism, photosynthesis, adaptability to biotic and abiotic stress, microbiome composition, and increased plant fitness, productivity and growth on a longer time scale. This review highlights the importance of these novel findings, as well as unresolved issues that remain to be investigated.
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Affiliation(s)
- Vida Mildaziene
- Faculty of Natural Sciences, Vytautas Magnus University, LT-44404 Kaunas, Lithuania;
| | - Anatolii Ivankov
- Faculty of Natural Sciences, Vytautas Magnus University, LT-44404 Kaunas, Lithuania;
| | - Bozena Sera
- Department of Environmental Ecology and Landscape Management, Faculty of Natural Sciences, Comenius University in Bratislava, 84215 Bratislava, Slovakia;
| | - Danas Baniulis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, LT-54333 Babtai, Lithuania;
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Zhang L, Du L, Shi T, Xie M, Liu X, Yu M. Effects of pulsed light on germination and gamma-aminobutyric acid synthesis in brown rice. J Food Sci 2022; 87:1601-1609. [PMID: 35201612 DOI: 10.1111/1750-3841.16087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 01/17/2022] [Accepted: 01/25/2022] [Indexed: 11/29/2022]
Abstract
This study observed the effects of pulsed light (PL) on the germination and gamma-aminobutyric acid (GABA) production of brown rice and analyzed the correlations among glutamic acid (Glu) content, glutamate decarboxylase (GAD) activity, and GABA content in germinating brown rice. Both germination and GABA content were increased by exposure to PL, and this effect was evident when brown rice was exposed to PL immediately after being soaked. The PL group had significantly higher Glu and GABA content than the control check (CK) group which was unexposed to PL during the germination of brown rice. Glu content peaked at 18 h and GABA peaked at 24h in the PL group, which were 12 h and 6 h earlier than the CK group, respectively. GAD activity of the PL group peaked 12 h after germination, 6 h earlier than the CK group. PL exposure also increased the free amino acid content in the earliest stage of brown-rice germination. During brown-rice germination, the production of GABA is regulated by GAD activity and is significantly positively correlated with Glu content. PL treatment had a significant effect on GAD activity and Glu content during the germination process of brown rice and helped to increase its GABA content. PRACTICAL APPLICATION: This study has shown that pulsed light exposure is an efficient and stable processing method for producing brown rice with high GABA. This will provide a new direction for developing novel germination grain foods.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Linchun Du
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Xiaojing Liu
- Center for Disease Control and Prevention of Liaoning Province, Shenyang, Liaoning, People's Republic of China
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
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Abstract
Cold atmospheric plasma (CAP) is a tunable source of reactive species and other physical factors. It exerts luxuriant biochemical effects on diverse cells, including bacterial cells, mammalian cells, and plant cells. Over the past decade, CAP has shown promising application in modern agriculture. Here, we focused on the state of the art of plasma agriculture, particularly the improvement of seed germination rates. Typical plasma sources, underlying physical principles, and the chemical and cellular mechanism of plasma’s effect on plants seeds have been discussed in depth.
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Basak S, Annapure US. Recent trends in the application of cold plasma for the modification of plant proteins - A review. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100119] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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Li R, Li Z, Wu N, Tan B. Effect of pre‐treatment on the functional properties of germinated whole grains: A review. Cereal Chem 2021. [DOI: 10.1002/cche.10500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ren Li
- Academy of National Food and Strategic Reserves Administration Beijing China
- Department of Food and Engineering College of Food Heilongjiang Bayi Agricultural University Heilongjiang, Daqing China
| | - Zhi‐Jiang Li
- Department of Food and Engineering College of Food Heilongjiang Bayi Agricultural University Heilongjiang, Daqing China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing China
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Sitanggang AB, Joshua M, Munarko H, Kusnandar F, Budijanto S. Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor. Food Technol Biotechnol 2021; 59:295-305. [PMID: 34759761 PMCID: PMC8542178 DOI: 10.17113/ftb.59.03.21.6846] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Accepted: 07/14/2021] [Indexed: 11/21/2022] Open
Abstract
RESEARCH BACKGROUND Rice germination is a natural approach to enhance the physical and functional properties of brown rice. Thus, the aim of this study is to investigate the influence of different germination methods on functional properties of germinated brown rice and evaluate the process feasibility. EXPERIMENTAL APPROACH Brown rice of IPB 3S variety was germinated with three different methods: (i) complete soaking without water replacement, (ii) complete soaking with water replacement every six hours, and (iii) complete soaking with continuous washing in the developed membrane-facilitated soaking reactor. RESULTS AND CONCLUSIONS The application of the membrane reactor for producing germinated brown rice maintained the pH of the soaking solution relatively constant (i.e. 6.8-7.0). This indicated the circumvention of natural fermentation during brown rice germination. Moreover, the mass fraction of γ-aminobutyric acid in germinated brown rice produced in the membrane reactor was about 4.5-fold higher (169.2 mg/100 mg) than in ungerminated brown rice (36.82 mg/100 mg), and also higher than that of the other two soaking methods. The γ-oryzanol mass fractions and the antioxidant capacity expressed as ascorbic acid equivalents of germinated brown rice obtained with the three soaking methods varied from 32 to 38 mg/100 mg and 18 to 28 mg/100 g, respectively. Within this study, germination could also slightly reduce the transition temperatures of germinated brown rice starch gelatinization (t o=73-74 °C, t p=76-77 °C and t c=~80 °C, where t o, t p and t c are onset, peak and conclusion (final) temperatures). In conclusion, the production of germinated brown rice in the membrane reactor could enhance its γ-aminobutyric acid mass fraction and reduce wastewater production and is therefore considered more feasible. NOVELTY AND SCIENTIFIC CONTRIBUTION This study demonstrates the feasibility of germinated brown rice production using a membrane-facilitated soaking reactor with enhancement of bioactive compound content, especially γ-aminobutyric acid, and minimised wastewater production.
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Affiliation(s)
- Azis Boing Sitanggang
- Department of Food Science and Technology, IPB University, Campus IPB Darmaga, 16680 Bogor, Indonesia
| | - Michael Joshua
- Department of Food Science and Technology, IPB University, Campus IPB Darmaga, 16680 Bogor, Indonesia
| | - Hadi Munarko
- Department of Food Science and Technology, IPB University, Campus IPB Darmaga, 16680 Bogor, Indonesia
| | - Feri Kusnandar
- Department of Food Science and Technology, IPB University, Campus IPB Darmaga, 16680 Bogor, Indonesia
| | - Slamet Budijanto
- Department of Food Science and Technology, IPB University, Campus IPB Darmaga, 16680 Bogor, Indonesia
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Kostoláni D, Ndiffo Yemeli GB, Švubová R, Kyzek S, Machala Z. Physiological Responses of Young Pea and Barley Seedlings to Plasma-Activated Water. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10081750. [PMID: 34451795 PMCID: PMC8400694 DOI: 10.3390/plants10081750] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/19/2021] [Accepted: 08/19/2021] [Indexed: 06/13/2023]
Abstract
This study demonstrates the indirect effects of non-thermal ambient air plasmas (NTP) on seed germination and plant growth. It investigates the effect of plasma-activated water (PAW) on 3-day-old seedlings of two important farm plants-barley and pea. Applying different types of PAW on pea seedlings exhibited stimulation of amylase activity and had no inhibition of seed germination, total protein concentration or protease activity. Moreover, PAW caused no or only moderate oxidative stress that was in most cases effectively alleviated by antioxidant enzymes and proved by in situ visualization of H2O2 and ˙O2-. In pea seedlings, we observed a faster turn-over from anaerobic to aerobic metabolism proved by inhibition of alcohol dehydrogenase (ADH) activity. Additionally, reactive oxygen/nitrogen species contained in PAW did not affect the DNA integrity. On the other hand, the high level of DNA damage in barley together with the reduced root and shoot length and amylase activity was attributed to the oxidative stress caused by PAW, which was exhibited by the enhanced activity of guaiacol peroxidase or ADH. Our results show the glow discharge PAW at 1 min activation time as the most promising for pea. However, determining the beneficial type of PAW for barley requires further investigation.
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Affiliation(s)
- Dominik Kostoláni
- Department of Plant Physiology, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynská Dolina, Ilkovičova 6, 842 15 Bratislava, Slovakia; (D.K.); (R.Š.)
| | - Gervais B. Ndiffo Yemeli
- Division of Environmental Physics, Faculty of Mathematics, Physics and Informatics, Comenius University in Bratislava, Mlynská Dolina, 842 48 Bratislava, Slovakia;
| | - Renáta Švubová
- Department of Plant Physiology, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynská Dolina, Ilkovičova 6, 842 15 Bratislava, Slovakia; (D.K.); (R.Š.)
| | - Stanislav Kyzek
- Department of Genetics, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynská Dolina, Ilkovičova 6, 842 15 Bratislava, Slovakia;
| | - Zdenko Machala
- Division of Environmental Physics, Faculty of Mathematics, Physics and Informatics, Comenius University in Bratislava, Mlynská Dolina, 842 48 Bratislava, Slovakia;
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Starič P, Grobelnik Mlakar S, Junkar I. Response of Two Different Wheat Varieties to Glow and Afterglow Oxygen Plasma. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10081728. [PMID: 34451772 PMCID: PMC8398593 DOI: 10.3390/plants10081728] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/17/2021] [Accepted: 08/18/2021] [Indexed: 06/13/2023]
Abstract
Cold plasma technology has received significant attention in agriculture due to its effect on the seeds and plants of important cultivars, such as wheat. Due to climate change, wherein increasing temperatures and droughts are frequent, it is important to consider novel approaches to agricultural production. As increased dormancy levels in wheat are correlated with high temperatures and drought, improving the germination and root growth of wheat seeds could offer new possibilities for seed sowing. The main objective of this study was to evaluate the influence of direct (glow) and indirect (afterglow) radio-frequency (RF) oxygen plasma treatments on the germination of two winter wheat varieties: Apache and Bezostaya 1. The influence of plasma treatment on seed surface morphology was studied using scanning electron microscopy, and it was observed that direct plasma treatment resulted in a high etching and nanostructuring of the seed surface. The effect of plasma treatment on germination was evaluated by measuring the germination rate, counting the number of roots and the length of the root system, and the fresh weight of seedlings. The results of this study indicate that the response of seeds to direct and indirect plasma treatment may be variety-dependent, as differences between the two wheat varieties were observed.
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Affiliation(s)
- Pia Starič
- Jožef Stefan Institute, Jamova Cesta 39, 1000 Ljubljana, Slovenia;
| | - Silva Grobelnik Mlakar
- Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, Slovenia;
| | - Ita Junkar
- Jožef Stefan Institute, Jamova Cesta 39, 1000 Ljubljana, Slovenia;
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Saremnezhad S, Soltani M, Faraji A, Hayaloglu AA. Chemical changes of food constituents during cold plasma processing: A review. Food Res Int 2021; 147:110552. [PMID: 34399529 DOI: 10.1016/j.foodres.2021.110552] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 06/17/2021] [Accepted: 06/19/2021] [Indexed: 10/21/2022]
Abstract
There is a growing demand for the consumption of nutritious and safe food products. Cold plasma is a novel non-thermal technology that in recent years, has found numerous applications in the food industry. Study on the applications of this technology and its effects on food quality is increasing. Like any other technology, using cold plasma for the processing of foods can be associated with food quality challenges. This paper reviews the effect of cold plasma on the chemical structure of different food constituents as well as its influence on food characteristics. The emphasis is on the recent studies about the plasma mechanisms of action and chemical alterations of different food components. The studies show that the interaction of plasma-reactive species with food components depends on process conditions. Developing the functional characteristics and reducing the anti-nutritional compounds are of promising potentials of cold plasma. Finally, the research gaps, the salient drawbacks, and future prospects of this technology are highlighted.
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Affiliation(s)
- Solmaz Saremnezhad
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
| | - Mostafa Soltani
- Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
| | - Alireza Faraji
- Department of Organic Chemistry, Faculty of Pharmaceutical Chemistry, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
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Ikmal Misnal MF, Redzuan N, Firdaus Zainal MN, Raja Ibrahim RK, Ahmad N, Agun L. Emerging cold plasma treatment on rice grains: A mini review. CHEMOSPHERE 2021; 274:129972. [PMID: 33979941 DOI: 10.1016/j.chemosphere.2021.129972] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 02/03/2021] [Accepted: 02/09/2021] [Indexed: 06/12/2023]
Abstract
Future demand of rice is projected to increase with the increase of global population. However, the presence of bacteria, insects, and fungi has resulted in various changes in the physical and chemical characteristics of rice grain. To make it worse, the overuse of post-harvest chemicals (fungicide and pesticide) has caused possible risks to human health through either occupational or non-occupational exposure. For the last few years, cold plasma has been developed as an alternative non-thermal emerging technology for rice grains treatment due to its ability to inactivate or decontaminate pathogens without causing thermal damage and free of any harmful residues. Therefore, this review describes the operational mechanism of cold plasma treatment technology on rice grains, existing reactor system designs, and parameters influenced by the treatment technology (reactor design parameters and treatment process parameters). Possible advanced investigation on future reactor design modification as well as standard operating range of influenced parameters were suggested for improved efficiency and effectiveness of cold plasma treatment.
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Affiliation(s)
- Mohd Fadthul Ikmal Misnal
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia.
| | - Norizah Redzuan
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia.
| | - Muhamad Nor Firdaus Zainal
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia
| | | | - Norhayati Ahmad
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia
| | - Linda Agun
- School of Mechanical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Johor, Malaysia
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Shen L, Gao M, Zhu Y, Liu C, Wang L, Kamruzzaman M, Liu C, Zheng X. Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102673] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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39
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Ruan Y, Cai Z, Deng Y, Pan D, Zhou C, Cao J, Chen X, Xia Q. An untargeted metabolomic insight into the high-pressure stress effect on the germination of wholegrain Oryza sativa L. Food Res Int 2021; 140:109984. [PMID: 33648219 DOI: 10.1016/j.foodres.2020.109984] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 12/02/2020] [Accepted: 12/09/2020] [Indexed: 12/18/2022]
Abstract
High hydrostatic pressure (HHP) technique is used as a novel abiotic stress factor for efficiently enhancing the biosynthesis of selected bioactive phytochemicals in germinated wholegrain, but the information about HHP stress-induced metabolic changes remains rather limited. Thus, the current work employed an untargeted gas chromatography-mass spectrometry-based metabolomic approach combining with multivariate models to analyze the effect of mild HHP stress (30 MPa/5 min) on the overall metabolome shifts of wholegrain brown rice (WBR) during germination. Simultaneously, major phenolics in germinated WBR (GBR) were detected by ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometry, to explore the potential relationship between HHP stress-induced rice metabolome alternations and the biotransformation of bioactive components. The results demonstrated that the influence of HHP stress on GBR metabolite profiles was defined by germination durations, as revealed by the differentiation of the stressed grains from the naturally germinated grains at different germination points according to principal component analysis. This was further confirmed by the results of orthogonal projections to latent structures discriminant analysis, in which the discriminating metabolites between naturally germinated and HHP-stressed grains varied across the germination process. The metabolite signatures differentiating natural and HHP-stressed germination included glycerol-3-phosphate, monosaccharides, gamma-aminobutyric acid, 2,3-butanediol, glyceryl-glycoside, amino acids and myo-inositol. Besides, HHP stress led to the increase in ribose, arabinitol, salicylic acid, azelaic acid and gamma-aminobutyric acid, as well as the reduced phenolic acids. These results demonstrated that HHP stress before germination matched with appropriate process parameters could be used as a promising technology to tailor metabolic features of germinated products, thus exerting targeted nutrition and health implications.
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Affiliation(s)
- Yifan Ruan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Zhendong Cai
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Yun Deng
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Xiaojia Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau.
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40
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Effects of Nonthermal Plasma on Morphology, Genetics and Physiology of Seeds: A Review. PLANTS 2020; 9:plants9121736. [PMID: 33316909 PMCID: PMC7764006 DOI: 10.3390/plants9121736] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/03/2020] [Accepted: 12/07/2020] [Indexed: 01/20/2023]
Abstract
Nonthermal plasma (NTP), or cold plasma, has shown many advantages in the agriculture sector as it enables removal of pesticides and contaminants from the seed surface, increases shelf life of crops, improves germination and resistance to abiotic stress. Recent studies show that plasma treatment indeed offers unique and environmentally friendly processing of different seeds, such as wheat, beans, corn, soybeans, barley, peanuts, rice and Arabidopsis thaliana, which could reduce the use of agricultural chemicals and has a high potential in ecological farming. This review covers the main concepts and underlying principles of plasma treatment techniques and their interaction with seeds. Different plasma generation methods and setups are presented and the influence of plasma treatment on DNA damage, gene expression, enzymatic activity, morphological and chemical changes, germination and resistance to stress, is explained. Important plasma treatment parameters and interactions of plasma species with the seed surface are presented and critically discussed in correlation with recent advances in this field. Although plasma agriculture is a relatively new field of research, and the complex mechanisms of interactions are not fully understood, it holds great promise for the future. This overview aims to present the advantages and limitations of different nonthermal plasma setups and discuss their possible future applications.
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Rasyda RZ, Muhandri T, Budijanto S. PROFIL GELATINISASI DAN KOMPONEN ANTIOKSIDAN TEPUNG KETAN HITAM TERMODIFIKASI DENGAN ANNEALING. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2020. [DOI: 10.6066/jtip.2020.31.2.164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
This research aims to study and characterize the effect of the annealing conditions (temperature and heating duration) on the gelatinization profile and antioxidant components of annealing-modified black glutinous rice flour (ABGRF). This experiment used a 2x3 factorial design consisted of temperature factor (54 and 58°C) and heating duration factor (4, 5, and 6 hours) with 2 replications. Research results showed that both factors and their interactions significantly affected all parameters of the gelatinization profile and antioxidant component of ABGRF (except through viscosity). Compared to its native, ABGRF showed an increase in peak viscosity, through viscosity (except treatment 54°C:5 hours), peak time and pasting tem-perature, indicated ABGRF resistance improvement to the heating process. Generally, the temperature treatment increment increased breakdown, setback, and final viscosity, but the heating duration increment decreased those values. The variation of ABGRF gelatinization profiles increased the diversification potential of BGRF-based food products. Annealing caused an overall decrease in ABGRF antioxidant ability. ABGRF produced by 54°C:4 hours treatment had the highest amount of antioxidant components (total anthocyanins contents 103.78±2.24 mg C3GE/100 g, total phenolic compounds 241.65±1.98 mg GAE/100 g, DPPH 267.14± 3.23 mg AAE/100 g, FRAP 473.94±1.43 mg AAE/100 g), thus using it as ingredients in functional food is more recommended, especially as composite flour for bread and cake.
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Hashimoto M, Hossain S, Matsuzaki K, Shido O, Yoshino K. The journey from white rice to ultra-high hydrostatic pressurized brown rice: an excellent endeavor for ideal nutrition from staple food. Crit Rev Food Sci Nutr 2020; 62:1502-1520. [PMID: 33190522 DOI: 10.1080/10408398.2020.1844138] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Although brown rice (BR) contains significantly higher levels of nutrients than the traditionally used polished white rice (WR), its consumption among the population is still not noteworthy. WR and BR are essentially same grain. The only difference between the two is the application of an exhaustive milling procedure during the processing of WR that removes all other layers of the grain except the portion of its white endosperm. BR, on the other hand, is prepared by removing only the outer hull of the rice seed. Thus, in addition to its inner endosperm, the bran and germ are also left on the BR. Hence, BR retains all its nutrients, including proteins, lipids, carbohydrates, fibers, vitamins, minerals, tocopherols, tocotrienols, γ-oryzanol, and γ-aminobutyric acid (GABA) packed into the bran and germ of the seed. Since BR tastes nutty and takes longer to cook than WR, it is not appreciated by the consumers. However, these problems have been circumvented using non-thermal ultra-high hydrostatic pressure (UHHP)-processing for the treatment of BR. A superior modification in the physicochemical and functional qualities of UHHPBR, along with its ability to curb human diseases may make it a more palatable and nutritious choice of rice over WR or the untreated-BR. Here, we have reviewed the mechanism by which UHHP treatment leads to the modification of nutrients such as proteins, lipids, carbohydrates, and fibers. We have focused on the effects of rice on cell and animal models of different conditions such as hyperlipidemia, diabetes, and hypertension and the possible mechanisms. Finally, we have emphasized the effects of UHHPBR in human cases with rare conditions such as osteoporosis and brain cognition - two age-related degenerative diseases of the elderly population.
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Affiliation(s)
- Michio Hashimoto
- Department of Environmental Physiology, Shimane University, Faculty of Medicine, Izumo, Japan
| | - Shahdat Hossain
- Department of Environmental Physiology, Shimane University, Faculty of Medicine, Izumo, Japan.,Departmnet of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Bangladesh
| | - Kentaro Matsuzaki
- Department of Environmental Physiology, Shimane University, Faculty of Medicine, Izumo, Japan
| | - Osamu Shido
- Department of Environmental Physiology, Shimane University, Faculty of Medicine, Izumo, Japan
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Sarraf M, Kataria S, Taimourya H, Santos LO, Menegatti RD, Jain M, Ihtisham M, Liu S. Magnetic Field (MF) Applications in Plants: An Overview. PLANTS 2020; 9:plants9091139. [PMID: 32899332 PMCID: PMC7570196 DOI: 10.3390/plants9091139] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/27/2020] [Accepted: 08/30/2020] [Indexed: 01/21/2023]
Abstract
Crop yield can be raised by establishment of adequate plant stand using seeds with high germination ratio and vigor. Various pre-sowing treatments are adopted to achieve this objective. One of these approaches is the exposure of seeds to a low-to-medium level magnetic field (MF), in pulsed and continuous modes, as they have shown positive results in a number of crop seeds. On the basis of the sensitivity of plants to MF, different types of MF have been used for magnetopriming studies, such as weak static homogeneous magnetic fields (0–100 μT, including GMF), strong homogeneous magnetic fields (milliTesla to Tesla), and extremely low frequency (ELF) magnetic fields of low-to-moderate (several hundred μT) magnetic flux densities. The agronomic application of MFs in plants has shown potential in altering conventional plant production systems; increasing mean germination rates, and root and shoot growth; having high productivity; increasing photosynthetic pigment content; and intensifying cell division, as well as water and nutrient uptake. Furthermore, different studies suggest that MFs prevent the large injuries produced/inflicted by diseases and pests on agricultural crops and other economically important plants and assist in reducing the oxidative damage in plants caused by stress situations. An improved understanding of the interactions between the MF and the plant responses could revolutionize crop production through increased resistance to disease and stress conditions, as well as the superiority of nutrient and water utilization, resulting in the improvement of crop yield. In this review, we summarize the potential applications of MF and the key processes involved in agronomic applications. Furthermore, in order to ensure both the safe usage and acceptance of this new opportunity, the adverse effects are also discussed.
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Affiliation(s)
- Mohammad Sarraf
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu 611130, China;
- Department of Horticulture Science, Shiraz Branch, Islamic Azad University, Shiraz 71987-74731, Iran
| | - Sunita Kataria
- School of Biochemistry, Devi Ahilya Vishwavidyalaya, Indore 452001, India; (S.K.); (M.J.)
| | - Houda Taimourya
- Department of Horticulture, Horticol complex of Agadir (CHA), Agronomy and Veterinary Institute Hassan II, Agadir 80000, Morocco;
| | - Lucielen Oliveira Santos
- Laboratory of Biotechnology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande-RS 96203-900, Brazil;
| | - Renata Diane Menegatti
- Department of Botany, Institute of Biology, Federal University of Pelotas, Rio Grande-RS 96203-900, Brazil;
| | - Meeta Jain
- School of Biochemistry, Devi Ahilya Vishwavidyalaya, Indore 452001, India; (S.K.); (M.J.)
| | - Muhammad Ihtisham
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu 611130, China;
- College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: (M.I.); (S.L.); Tel.: +86-139-8064-5789 (S.L.)
| | - Shiliang Liu
- College of Landscape Architecture, Sichuan Agricultural University, Chengdu 611130, China;
- Correspondence: (M.I.); (S.L.); Tel.: +86-139-8064-5789 (S.L.)
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Song JS, Kim SB, Ryu S, Oh J, Kim DS. Emerging Plasma Technology That Alleviates Crop Stress During the Early Growth Stages of Plants: A Review. FRONTIERS IN PLANT SCIENCE 2020; 11:988. [PMID: 32760412 PMCID: PMC7373780 DOI: 10.3389/fpls.2020.00988] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Accepted: 06/17/2020] [Indexed: 05/21/2023]
Abstract
Crops during their early growth stages are vulnerable to a wide range of environmental stressors; thus, earlier seed invigoration and seedling establishment are essential in crop production. As an alternative to synthetic chemical treatments, plasma technology could be one of the emerging technologies to enhance seed germination and seedling vigor by managing environmental stressors. Recent studies have shown its beneficial effects in various stress conditions, suggesting that plasma treatment can be used for early crop stress management. This paper reviewed the effects of different types of plasma treatments on plant responses in terms of the seed surface environment (seed scarification and pathogen inactivation) and physiological processes (an enhanced antioxidant system and activated defense response) during the early growth stages of plants. As a result, plasma treatment can enhance seed invigoration and seedling establishment by alleviating the adverse effects of environmental stressors such as drought, salinity, and pathogen infection. More information on plasma applications and their mechanisms against a broad range of stressors is required to establish a better plasma technology for early crop stress management.
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Affiliation(s)
- Jong-Seok Song
- Plasma Technology Research Center, National Fusion Research Institute, Gunsan, South Korea
| | - Seong Bong Kim
- Plasma Technology Research Center, National Fusion Research Institute, Gunsan, South Korea
| | - Seungmin Ryu
- Plasma Technology Research Center, National Fusion Research Institute, Gunsan, South Korea
| | - Jaesung Oh
- Plasma Technology Research Center, National Fusion Research Institute, Gunsan, South Korea
| | - Do-Soon Kim
- Department of Plant Science, Research Institute of Agriculture and Life Sciences, College of Agriculture and Life Sciences, Seoul National University, Seoul, South Korea
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Influence of Plasma Treatment on the Polyphenols of Food Products—A Review. Foods 2020; 9:foods9070929. [PMID: 32674387 PMCID: PMC7404721 DOI: 10.3390/foods9070929] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 12/18/2022] Open
Abstract
The consumption of bioactive compounds, especially phenolic compounds, has been associated with health benefits such as improving the health status and reducing the risk of developing certain diseases such as cancer, cardiovascular diseases, and neurodegenerative disorders. However, the preservation of natural bioactive compounds in food products is a major challenge for the food industry. Due to the major impact of conventional thermal processing, nonthermal technologies such as cold plasma have been proposed as one of the most promising solutions for the food industry. This review will cover the current knowledge about the effects of cold plasma in polyphenols found in food products. The increasing number of studies in the last years supports the continuous search for specific treatment conditions for each type of food and the central role of plasma treatments as a food-processing technology.
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Sonawane SK, T M, Patil S. Non-thermal plasma: An advanced technology for food industry. FOOD SCI TECHNOL INT 2020; 26:727-740. [PMID: 32501116 DOI: 10.1177/1082013220929474] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
In this era of green technology, plasma technology is one of the novel techniques intended towards many industries including food industry as a principal application due to less utilization of energy, solvents, and water with minimum impact on food quality. The foremost purpose behind the utilization of nonthermal plasma processing (cold plasma) lies in the retention of freshness of food products along with furtherance of sensory properties as well as functional and nutritional composition. In addition, this technique assists in shelf life extension and carries out desirable modifications in the structure of food and packaging material. This technology has been proven to be advantageous over other technologies since all these processes are carried out at low temperature, hence is highly suitable for heat-sensitive materials. The present review summarizes the mechanism of this plasma technology along with its benefits to the industry, for example improvements in cooking quality, enhancements in enzyme activity, modification of starches, and microbial inactivation. Also, the effects of plasma treatment on characteristics of various food products have been elaborated in this review.
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Affiliation(s)
- Sachin K Sonawane
- School of Biotechnology and Bioinformatics, D Y Patil deemed to be University, Navi Mumbai, India
| | - Marar T
- School of Biotechnology and Bioinformatics, D Y Patil deemed to be University, Navi Mumbai, India
| | - Sonal Patil
- School of Biotechnology and Bioinformatics, D Y Patil deemed to be University, Navi Mumbai, India
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Petchdee S, Laosripaiboon W, Jarussophon N. Cardiac protection of germinated brown rice extract in rabbit model of chronic myocardial infarction. Transl Anim Sci 2020; 4:txaa067. [PMID: 32705062 PMCID: PMC7288738 DOI: 10.1093/tas/txaa067] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Accepted: 05/15/2020] [Indexed: 02/03/2023] Open
Abstract
Ischemic heart disease is a leading cause of mortality in the world. This study aimed to investigate the cardioprotective effects of germinated brown rice (GBR) on a rabbit model of chronic myocardial infarction. Eighteen New Zealand white rabbits were randomly divided into three groups receiving: 1) regular rabbit food; 2) regular rabbit food plus vehicle; and 3) regular rabbit food plus GBR for 120 d. The left circumflex coronary artery was ligated to induce myocardial ischemia 60 d after starting the experiment (baseline). Heart functions were monitored by electrocardiography and echocardiography at 0, 30, and 60 d after coronary artery ligation. The incidences of heart rate (HR) and ventricular arrhythmias have been compared between groups. GBR showed the effects to prevent life-threatening ventricular tachycardia and electrocardiographic signs of myocardial ischemia in a model of arrhythmias. GBR consumption group exhibited significantly improved cardiac function and reduced the HR, along with reduced mean arterial pressure and plasma glucose level. The results demonstrated that GBR exerts cardioprotective effects against chronic myocardial injury in rabbits. These biological actions of GBR may explain the benefits gained from the use of GBR products as a possible prophylactic lifestyle intervention.
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Affiliation(s)
- Soontaree Petchdee
- Department of Large Animal and Wildlife Clinical Sciences, Faculty of Veterinary Medicine, Kasetsart University, Kamphaeng Saen, Thailand
| | - Wanpen Laosripaiboon
- Department of Chemistry, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen, Thailand
| | - Nongpanga Jarussophon
- Department of Chemistry, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen, Thailand
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Munarko H, Sitanggang AB, Kusnandar F, Budijanto S. Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1754295] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Hadi Munarko
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
| | - Azis Boing Sitanggang
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, Indonesia
| | - Feri Kusnandar
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, Indonesia
| | - Slamet Budijanto
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, Indonesia
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49
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Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.). J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109766] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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50
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Iqdiam BM, Abuagela MO, Boz Z, Marshall SM, Goodrich‐Schneider R, Sims CA, Marshall MR, MacIntosh AJ, Welt BA. Effects of atmospheric pressure plasma jet treatment on aflatoxin level, physiochemical quality, and sensory attributes of peanuts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14305] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Basheer M. Iqdiam
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida
| | - Manal O. Abuagela
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Ziynet Boz
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida
| | - Sara M. Marshall
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Renee Goodrich‐Schneider
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Charles A. Sims
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Maurice R. Marshall
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Andrew J. MacIntosh
- Food Science and Human Nutrition Department Institute of Food and Agricultural Sciences University of Florida Gainesville Florida
| | - Bruce A. Welt
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida
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