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Salazar F, Pizarro-Oteíza S, Molinett S, Labbé M. Effect of Optimized UV-LED Technology on Modeling, Inactivation Kinetics and Microbiological Safety in Tomato Juice. Foods 2024; 13:430. [PMID: 38338565 PMCID: PMC10855617 DOI: 10.3390/foods13030430] [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: 11/21/2023] [Revised: 12/26/2023] [Accepted: 01/20/2024] [Indexed: 02/12/2024] Open
Abstract
This research analyzed, optimized and modeled the inactivation kinetics of pathogenic bacteria (PB1: Escherichia coli O157:H7 and PB2: Listeria monocytogenes) and determined the microbiological safety of tomato juice processed by UV-LED irradiation and heat treatment. UV-LED processing conditions were optimized using response surface methodology (RSM) and were 90% power intensity, 21 min and 273-275 nm (251 mJ/cm2) with R2 > 0.96. Using the optimal conditions, levels of PB1 and PB2 resulted a log reduction of 2.89 and 2.74 CFU/mL, respectively. The Weibull model was efficient for estimating the log inactivation of PB1 and PB2 (CFU/mL). The kinetic parameter δ showed that 465.2 mJ/cm2 is needed to achieve a 90% log (CFU/mL) reduction in PB1 and 511.3 mJ/cm2 for PB2. With respect to the scale parameter p > 1, there is a descending concave curve. UV-LED-treated tomato juice had an 11.4% lower Listeria monocytogenes count than heat-treated juice on day 28 (4.0 ± 0.82 °C). Therefore, UV-LED technology could be used to inactivate Escherichia coli O157:H7 and Listeria monocytogenes, preserving tomato juice for microbiological safety, but studies are required to further improve the inactivation of these pathogens and analyze other fruit and vegetable juices.
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Affiliation(s)
- Fernando Salazar
- Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Valparaíso 2340000, Chile
| | - Sebastián Pizarro-Oteíza
- Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Valparaíso 2340000, Chile
| | - Sebastián Molinett
- Laboratorio de Bionanotecnología, Instituto de Investigaciones Agropecuarias, INIA CRI La Cruz, Chorrillos 86, La Cruz 2280454, Chile
| | - Mariela Labbé
- Laboratorio de Fermentaciones Industriales, Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Valparaíso 2340000, Chile
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Olędzki R, Harasym J. Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper ( Capsicum annuum L.). Molecules 2023; 29:77. [PMID: 38202659 PMCID: PMC10779832 DOI: 10.3390/molecules29010077] [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: 11/28/2023] [Revised: 12/18/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Bell peppers (Capsicum annuum L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteristics of this plant-based food. In order to quantify the changes in the bioactive substances and color-structural characteristics that occur during selected heat treatments (contact grilling, roasting, roasting combined with microwaving, and steam cooking) of bell peppers at three maturity stages (green, yellow, and red), analyses of antioxidant activity, reducing sugar content, polyphenolic compound content, textural properties, and color coordinates in the L*a*b* system were carried out. Some of the processes used, such as contact grilling (15.43 mg GAE/g d.b.) and roasting combined with microwaving (15.24 mg GAE/g d.b.), proved to be beneficial as the total polyphenol content of green peppers (2.75 mg GAE/g d.b.) increased. The roasting (3.49 mg TE/g d.b.) and steaming (6.45 mg TE/g d.b.) methods decreased the antioxidant activity of yellow bell peppers (14.29 mg TE/g d.b.). Meanwhile, the roasting (0.88 mg Glc/g d.b.), contact-grilling (2.19 mg Glc/g d.b.), simultaneous microwaving and roasting (0.66 mg Glc/g d.b.), and steaming (1.30 mg Glc/g d.b.) methods significantly reduced the content of reducing sugars and reducing substances in red bell peppers (4.41 mg Glc/g d.b.). The studies proved that in order to preserve the antioxidant and bioactive properties of bell peppers, it is necessary to consider the use of appropriately selected heat treatments, depending on the different stages of maturity. The proper selection of adequate thermal treatment can not only increase digestibility, but also improve the bioavailability of bioactive substances from this raw material.
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Affiliation(s)
- Remigiusz Olędzki
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
- Adaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
- Adaptive Food Systems Accelerator-Science Centre, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland
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3
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Singh C, Kumar N, Joshi NU, Popaliya C, Kumar R, Ramani M, Neha, Kumar V. Enhancing post-harvest quality of sapota using ultraviolet-C irradiation: A study on efficacy and effects. FOOD SCI TECHNOL INT 2023:10820132231211934. [PMID: 37926977 DOI: 10.1177/10820132231211934] [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: 11/07/2023]
Abstract
Ultraviolet-C (UV-C) radiation has been identified as a promising method for enhancing the shelf life of fruits and vegetables by reducing microbial count and boosting their defence mechanisms. In this study, the impact of UV-C radiation on the physical, biochemical, and microbial properties of sapota fruits was investigated by subjecting them to different doses (2.5, 5, 7.5, and 10 kJ m-2; 12 ± 1°C; 85-90% relative humidity) to enhance their shelf life. The results revealed that higher doses of UV-C radiation resulted in significantly lower weight loss and higher firmness compared to untreated samples and samples treated with lower doses. Furthermore, UV-C-treated fruits displayed a delayed increase in total soluble solids, total sugar, and reduced sugar content compared to the untreated fruit during storage. The UV-C-treated fruits also exhibited a delayed decline in ascorbic acid and titratable acidity during storage. The treated fruits exhibited significantly higher phenolic content than the untreated fruits. Additionally, significantly lower decay and microbial count were observed in fruits treated with higher doses than in those treated with lower doses. The samples treated with a dose of 7.5 and 10 kJ m-2 had a shelf life of 25 days compared to 14 days for the control fruits.
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Affiliation(s)
- Charan Singh
- (Agricultural Engineering), CCS Haryana Agricultural University, College of Agriculture, Bawal, Haryana, India
| | - Nitin Kumar
- Department of Processing and Food Engineering, COAE&T, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Nirav Umeshbhai Joshi
- Department of Processing and Food Engineering, CAET, Junagadh Agricultural University, Junagadh, Gujarat, India
| | - Chandani Popaliya
- Department of Food Engineering, College of Food Technology, Sardarkrushinagar Dantiwada Agricultural University, Dantiwada, Gujarat, India
| | - Ravi Kumar
- Department of Processing and Food Engineering, COAE&T, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Maulik Ramani
- Department of Renewable Energy Engineering, CAET, Junagadh Agricultural University, Junagadh, Gujarat, India
| | - Neha
- Department of Foods and Nutrition, I.C.COHS, CCS Haryana Agricultural University, Hisar, Haryana, India
| | - Vikash Kumar
- Department of Vegetable Science. COA, CCS Haryana Agricultural University, Hisar, Haryana, India
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B. Soro A, Shokri S, Nicolau-Lapeña I, Ekhlas D, Burgess CM, Whyte P, Bolton DJ, Bourke P, Tiwari BK. Current challenges in the application of the UV-LED technology for food decontamination. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Salazar F, Pizarro-Oteíza S, Kasahara I, Labbé M. Effect of ultraviolet light-emitting diode processing on fruit and vegetable-based liquid foods: A review. Front Nutr 2022; 9:1020886. [PMID: 36523335 PMCID: PMC9745123 DOI: 10.3389/fnut.2022.1020886] [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: 08/16/2022] [Accepted: 11/10/2022] [Indexed: 09/10/2023] Open
Abstract
Ultraviolet light-emitting diode (UV-LED) technology has emerged as a non-thermal and non-chemical treatment for preserving liquid fruit and vegetable foods. This technology uses ultraviolet light to interact with the food at different wavelengths, solving problems related to product stability, quality, and safety during storage. UV-LED treatment has been shown to affect microbe and enzyme inactivation, and it increases and improves retention of bioactive compounds. Moreover, computational simulations are a powerful and relevant tool that can be used optimize and improve the UV-LED process. Currently, there are a limited studies of this technology in liquid fruit and vegetable-based foods. This review gathers information on these food type and shows that it is a promising technology for the development of new products, is environmentally friendly, and does not require the addition of chemicals nor heat. This is relevant from an industrial perspective because maintaining the nutritional and organoleptic properties ensures better quality. However, due to the scarce information available on this type of food, further studies are needed.
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Affiliation(s)
- Fernando Salazar
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
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Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
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7
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Pizarro-Oteíza S, Salazar F. Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Effect of Postharvest UV-C Radiation on Nutritional Quality, Oxidation and Enzymatic Browning of Stored Mature Date. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12104947] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of three doses of UV-C radiation (1, 3 and 6 kJ m−2) on conservation potential after harvest of the Deglet-Nour date for five months of storage at 10 °C was studied. Contents of water, total sugar, carotenoids, proteins, total polyphenols, flavonoids and condensed tannins, as well as browning index, enzyme activities of polyphenoloxidase and peroxidase and antioxidant capacity of samples were monitored during storage using standard methods. Doses 1 and 6 kJ m−2 significantly slowed the water loss of samples until the second month of storage, with 17.68% and 16.02% of loss compared to control (31.45%). In the second month of storage, a significant increase in carotenoids was also observed for doses 1 and 6 kJ m−2, with values of 4.17 and 4.02 mg kg−1 versus the control (3.45 mg kg−1), which resulted in deceleration in carotenoid degradation. A gradual decrease in total sugar content was noted for all samples; it was slower within irradiated ones at the second month, where the slowing down of sugar consumption was significantly favored in the samples irradiated at 1 and 6 kJ m−2, which was marked by decreases of 4.98% and 4.57% versus 8.96% in the control. Protein content of irradiated samples (3 and 6 kJ m−2) increased at the third month, giving 1.70 and 2.41 g kg−1 compared to 1.29 g kg−1 for the control. An important decrease in enzymatic activity of polyphenoloxidase was detected, in addition to a fluctuation in peroxidase during storage. The browning index was lower in the irradiated sample until the fourth month of storage, where the result was more significant. An increase in the content of condensed tannins was detected, especially during the two first months, and while the significant increase in the content of flavonoids was read at the last month, it was detected from the first month for polyphenols. This was more significant for the highest dose, were the content reached 0.537 g kg−1 versus 0.288 g kg−1 in control at the first month. A dose-dependent increase in antiradical activity was noted during the last months of storage, while the increase in iron-reducing power was detected at the first month. UV-C delayed installation of Deglet-Nour browning and enriched it with antioxidants.
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9
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Bayana D, İçier F. Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Damla Bayana
- Food Engineering Department, Graduate School of Natural and Applied Sciences Ege University Bornova Izmir Turkey
| | - Filiz İçier
- Department of Food Engineering, Faculty of Engineering Ege University Bornova Izmir Turkey
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10
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Zhu S, Song Y, Pei J, Xue F, Cui X, Xiong X, Li C. The application of photodynamic inactivation to microorganisms in food. Food Chem X 2021; 12:100150. [PMID: 34761205 PMCID: PMC8566761 DOI: 10.1016/j.fochx.2021.100150] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/09/2021] [Accepted: 10/25/2021] [Indexed: 12/27/2022] Open
Abstract
Recent progresses in the development of photodynamic inactivation (PDI) of bacteria were summarized. Key factors influencing the PDI effects were firstly reviewed. Photosensitizers which can be applied in food products for PDI are summarized. Application of PDI in various food substrates are also reviewed.
Nowadays, food safety issues have drawn increased attention due to the continual occurrence of infectious diseases caused by foodborne pathogens, which is an important factor causing food safety hazard. Meanwhile, the emergence of an increasing number of antibiotic-resistant pathogens is a worrisome phenomenon. Therefore, it is imperative to find new technologies with low-cost to inactivate pathogenic microorganisms and prevent cross-contamination. Compared with traditional preservatives, photodynamic inactivation (PDI) has emerged as a novel and promising strategy to eliminate foodborne pathogens with advantages such as non-toxic and low microbial resistance, which also meets the demand of current consumers for green treatment. Over the past few years, reports of using this technology for food safety have increased rapidly. This review summarizes recent progresses in the development of photodynamic inactivation of foodborne microorganisms. The mechanisms, factors influencing PDI and the application of different photosensitizers (PSs) in different food substrates are reviewed.
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Affiliation(s)
- Shengyu Zhu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Yukang Song
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Jiliu Pei
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Xiaowen Cui
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
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11
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Current Status of Optical Systems for Measuring Lycopene Content in Fruits: Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11199332] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Optical systems are used for analysing the internal composition and the external properties in food. The measurement of the lycopene content in fruits and vegetables is important because of its benefits to human health. Lycopene prevents cardiovascular diseases, cataracts, cancer, osteoporosis, male infertility, and peritonitis. Among the optical systems focused on the estimation and identification of lycopene molecule are high-performance liquid chromatography (HPLC), the colorimeter, infrared near NIR spectroscopy, UV-VIS spectroscopy, Raman spectroscopy, and the systems of multispectral imaging (MSI) and hyperspectral imaging (HSI). The main objective of this paper is to present a review of the current state of optical systems used to measure lycopene in fruits. It also reports important factors to be considered in order to improve the design and implementation of those optical systems. Finally, it was observed that measurements with HPLC and spectrophotometry present the best results but use toxic solvents and require specialized personnel for their use. Moreover, another widely used technique is colorimetry, which correlates the lycopene content using color descriptors, typically those of CIELAB. Likewise, it was identified that spectroscopic techniques and multispectral images are gaining importance because they are fast and non-invasive.
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Guo L, Yu H, Kharbach M, Zhang W, Wang J, Niu W. Biochar Improves Soil-Tomato Plant, Tomato Production, and Economic Benefits under Reduced Nitrogen Application in Northwestern China. PLANTS 2021; 10:plants10040759. [PMID: 33924483 PMCID: PMC8070344 DOI: 10.3390/plants10040759] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/25/2021] [Accepted: 04/12/2021] [Indexed: 12/17/2022]
Abstract
The tomato is an important economic crop that is a main ingredient of some prepared food as well as a focus of the agricultural industry. Optimizing nitrogen (N) fertilizers is essential for sustainable agricultural development, while the excessive use of N fertilizers leads to environmental and food production problems. As a soil amendment, biochar has been widely used to improve soil quality and crop yield. However, little information is available on the effects of biochar and N fertilizer reduction on tomato plant, soil characteristics in tomato cultivation and tomato production. In this study, a greenhouse experiment was carried out in Yangling, Shaanxi province, China, including four biochar levels (0, 30, 50, and 70 t ha−1) under drip irrigation and four N application rates (170, 190, 210, and 250 kg ha−1). The results showed that adding too much biochar (e.g., 70 t ha−1) and reducing N fertilizer too far (e.g., by 32%) will not lead to satisfactory results in terms of tomato growth, tomato yield and quality, and economic benefits. Biochar addition could significantly enhance microbial abundance, enzyme activity, and tomato growth compared with non‒biochar treatments when reducing the amount of applied N fertilizer by 16% or 24% (N2 and N3). From the perspectives of tomato yield, tomato quality (sugar‒acid ratio and vitamin C (VC) content), and economic benefits, optimal application rate of biochar and N fertilizer based on the silty clay loam soil of northwest China under drip irrigation is proposed, respectively. The proposal is based on both multidimensional nonlinear regression models and a comparison with experimental treatments. For example, biochar addition at 50 t ha−1 and reducing N fertilizer by 24% achieved the greatest tomato yield. Compared with non-biochar treatment under the corresponding N fertilizer level, soil enzyme activity (urease, phosphatase, and catalase), microbial abundance (bacteria, fungi, and actinomycetes), leaf gas exchange parameters (gs, Pn, and Tr), and biomass increased on average by 88.76%, 7.49%, 43.23%, and 39.67%, respectively. Based on a comprehensive consideration of tomato yield, VC content, sugar‒acid ratio, and economic benefits, 35 t ha−1 biochar and 200 kg ha−1 N fertilizer is the recommended combination of biochar and nitrogen fertilizer for local farmers.
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Affiliation(s)
- Lili Guo
- College of Water Resources and Architectural Engineering, Northwest A&F University, Weihui Road 23, Yangling 712100, China; (L.G.); (W.Z.)
- Department of Plant and Environmental Science, Faculty of Science, University of Copenhagen, Højbakkegaard Alle 13, DK-2630 Taastrup, Denmark
- Key Laboratory of Agricultural Soil and Water Engineering in Arid and Semiarid Areas, Ministry of Education, Northwest A&F University, Yangling 712100, China
| | - Huiwen Yu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark;
| | - Mourad Kharbach
- Research Unit of Mathematical Sciences, University of Oulu, FI-90014 Oulu, Finland;
| | - Wenqian Zhang
- College of Water Resources and Architectural Engineering, Northwest A&F University, Weihui Road 23, Yangling 712100, China; (L.G.); (W.Z.)
- Key Laboratory of Agricultural Soil and Water Engineering in Arid and Semiarid Areas, Ministry of Education, Northwest A&F University, Yangling 712100, China
| | - Jingwei Wang
- College of Resources and Environment, Shanxi University of Finance and Economics, Taiyuan 030000, China;
| | - Wenquan Niu
- College of Water Resources and Architectural Engineering, Northwest A&F University, Weihui Road 23, Yangling 712100, China; (L.G.); (W.Z.)
- Key Laboratory of Agricultural Soil and Water Engineering in Arid and Semiarid Areas, Ministry of Education, Northwest A&F University, Yangling 712100, China
- Institute of Soil and Water Conservation, Northwest A&F University, Yangling 712100, China
- Institute of Soil and Water Conservation, CAS &MWR, Yangling 712100, China
- Correspondence:
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13
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Niu L, Wu Z, Yang L, Wang Y, Xiang Q, Bai Y. Antimicrobial Effect of UVC Light-Emitting Diodes against Saccharomyces cerevisiae and Their Application in Orange Juice Decontamination. J Food Prot 2021; 84:139-146. [PMID: 32916700 DOI: 10.4315/jfp-20-200] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 09/09/2020] [Indexed: 12/21/2022]
Abstract
ABSTRACT UVC light-emitting diodes (UVC-LEDs) are a novel eco-friendly alternative source of UV light. This study evaluated the inactivation and membrane damage of spoilage yeast Saccharomyces cerevisiae by UVC-LEDs and their application in orange juice pasteurization. The results demonstrated that the antimicrobial effect of UVC-LED treatment against S. cerevisiae was enhanced by increased radiation dose. When the dose of UVC-LED radiation was 1,420 mJ/cm2, the population of S. cerevisiae in yeast extract peptone dextrose broth was reduced by 4.86 log CFU/mL. Through scanning electron microscopy and fluorescent staining, the structure and function of plasma membrane was observed to be severely damaged by UVC-LED treatment. The inactivation efficacy of UVC-LEDs against S. cerevisiae in orange juice also increased with increasing radiation dose. Radiation at 1,420 mJ/cm2 greatly reduced S. cerevisiae in orange juice by 4.44 log CFU/mL and did not induce remarkable changes in pH, total soluble solids, titratable acidity, and color parameters. However, the total phenolic content in orange juice was found to be significantly decreased by UVC-LEDs. These findings contribute to a better comprehension of UVC-LED inactivation and provide theoretical support for its potential application in fruit and vegetable juice processing. HIGHLIGHTS
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Affiliation(s)
- Liyuan Niu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,(ORCID: https://orcid.org/0000-0003-2334-4001 [L.N.].,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Zihao Wu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China
| | - Lanrui Yang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China
| | - Yanqiu Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,https://orcid.org/0000-0002-3052-0969 [Q.X.].,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, People's Republic of China.,https://orcid.org/0000-0002-2074-0351 [Y.B.]).,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, People's Republic of China
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14
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Continuous-flow UV-C processing of kale juice for the inactivation of E. coli and assessment of quality parameters. Food Res Int 2020; 140:110085. [PMID: 33648303 DOI: 10.1016/j.foodres.2020.110085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 12/22/2020] [Accepted: 12/25/2020] [Indexed: 11/21/2022]
Abstract
Ultraviolet-C (UV-C) light is a non-thermal method for improving the safety and shelf-life of cold-pressed juices with minimal impact on quality and nutrition. Most previous studies have investigated fruit juices as opposed to particulate dense leafy green juices with very low UV transmittance (UVT). Pure kale juice is a common juice ingredient and represents the worst-case scenario in terms of low UVT green juices. This study validated the use of continuous benchtop UV-C treatment at 253.7 nm for 5-log reduction of non-pathogenic Escherichia coli P36 in kale juice. An average absorbed fluence of 108.3 mJ cm-2 resulted in a 5.8 log reduction of E. coli P36. At a fluence comparable to that reported for commercial juice processing (74.0 mJ cm-2), kale juice exhibited a decrease in absorption coefficient, while sedimentation, supernatant browning and pectin methylesterase activity increased with no effect on the chlorophyll content, colour, viscosity or antioxidant content.
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15
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Song Y, Annous BA, Fan X. Cold plasma-activated hydrogen peroxide aerosol on populations of Salmonella Typhimurium and Listeria innocua and quality changes of apple, tomato and cantaloupe during storage - A pilot scale study. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107358] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Zhai Y, Tian J, Ping R, Xiu H, Xiang Q, Shen R, Wang Z. Effects of ultraviolet-C light-emitting diodes at 275 nm on inactivation of Alicyclobacillusacidoterrestris vegetative cells and its spores as well as the quality attributes of orange juice. FOOD SCI TECHNOL INT 2020; 27:334-343. [PMID: 32954800 DOI: 10.1177/1082013220957529] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Alicyclobacillus acidoterrestris is a thermoacidophilic, spore-forming bacillus. A. acidoterrestris and its spores can survive in pasteurized juices and cause microbial spoilage. In this work, the effects of ultraviolet-C light-emitting diodes at 275 nm on the inactivation of A. acidoterrestris vegetative cells and its spores in commercial pasteurized orange juice were studied. Meanwhile, the effects of ultraviolet-C light-emitting diodes on the quality attributes of the orange juice were also investigated. The quantities of A. acidoterrestris vegetative cells and its spores inoculated in orange juice were reduced by 6.04 and 2.49 log10 CFU/mL after ultraviolet-C light-emitting diode treatment at 220 mJ/cm2, respectively. The Weibull and Weibull plus tail models were satisfactorily fitted to estimate the reductions of A. acidoterrestris vegetative cells and its spores in orange juice, respectively. Physicochemical properties (pH, titratable acidity, total soluble solids, and clarity) of orange juice did not change significantly after exposure to ultraviolet-C light-emitting diodes. However, the total phenolic content of orange juice decreased with increasing fluence. In addition, ultraviolet-C light-emitting diode treatment at a higher fluence led to a noticeable color difference. These results indicate that ultraviolet-C light-emitting diode treatment has a potential application in the juice processing industry.
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Affiliation(s)
- Yafei Zhai
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Jiali Tian
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Ruonan Ping
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Hongxia Xiu
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China
| | - Qisen Xiang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Ruiling Shen
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
| | - Zhangcun Wang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, PR China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, PR China.,Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou, PR China
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17
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JASMI N, MANSOR N, LIM EJ, YUSOF NL, HAJAR-AZHARI S, RAHIM MHA. The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.12619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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Xiang Q, Fan L, Zhang R, Ma Y, Liu S, Bai Y. Effect of UVC light-emitting diodes on apple juice: Inactivation of Zygosaccharomyces rouxii and determination of quality. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107082] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Shih MK, Lai YH, Lin CM, Chen YW, Hou ZT, Hou CY. A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1742735] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Yu-Heng Lai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Yu-Wei Chen
- Department of Medicine, Chang Gung University, Taoyuan, Taiwan, ROC
| | - Zheng-Ting Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
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20
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Wang Y, Wang Z, Zhu X, Yuan Y, Gao Z, Yue T. Application of electrical discharge plasma on the inactivation of Zygosaccharomyces rouxii in apple juice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108974] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Hou CY, Hou ZT, Lin CM, Shih MK, Chen YW, Lai YH. Adding α-pinene as a novel application for sulfur dioxide-free in red wine. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1716798] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Zheng-Ting Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Yu-Wei Chen
- Department of Medicine, Chang Gung University, Taoyuan, Taiwan, ROC
| | - Yu-Heng Lai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC
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22
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Morales-de la Peña M, Welti-Chanes J, Martín-Belloso O. Novel technologies to improve food safety and quality. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2018.10.009] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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23
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Effect of Plasma-Activated Water on the Microbial Decontamination and Food Quality of Thin Sheets of Bean Curd. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9204223] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Thin sheets of bean curd may serve as an excellent source of nutrition for microorganisms and are therefore prone to contamination, which can be harmful to public health. This study evaluated the influence of plasma-activated water (PAW) on the microbial load and food quality of thin sheets of bean curd. Treatment for 30 min with PAW that was activated for 90 s reduced the microbial count by 1.26 and 0.91 log10 CFU/g for total aerobic bacteria and total yeasts and molds on thin sheets of bean curd, respectively. The effect of PAW on microbial inactivation strongly depended on the activation time for PAW generation and the soaking time of the thin sheets of bean curd in PAW. Further, PAW could maintain total isoflavone content, sensory properties, and most of the textural properties of the thin sheets of bean curd. Although PAW treatments caused significant changes in color parameters of the thin sheets of bean curd, the appearance acceptance was not significantly influenced. This work highlights the potential application of PAW in the microbial decontamination of thin sheets of bean curd.
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24
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Gao R, Ye F, Wang Y, Lu Z, Yuan M, Zhao G. The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice. ULTRASONICS SONOCHEMISTRY 2019; 56:240-253. [PMID: 31101259 DOI: 10.1016/j.ultsonch.2019.04.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Accepted: 04/03/2019] [Indexed: 06/09/2023]
Abstract
In considering the adverse nutritional and flavor consequences of thermal pasteurization on fruit juices, freshly squeezed and unpasteurized fruit juices, commonly called raw juices, are of increasing demand as they are served in bars, restaurants and at home. Apparently, due to lack of controlled processing regime as did in a juice factory, the raw juice often undergoes a rapid phase separation and is at the risk of microbial unsafety. To this end, an attempt of cold ultrasound treatment (CUT, 87.52 W/cm2, 10 °C) was implemented to a raw tomato juice up to 30 min. Appreciatively, the physical stability, nutritional value and microbial safety substantially improved. On a CUT time scale, cloud stability and total phenolic content continuously increased; the total plate count was adversely altered; the rheological parameters (viscosity, thixotropy and shear-thinning tendency) and total carotenoids obtained shared a parabolic changing pattern but peaked at 15 min and 10 min, respectively. Finally, the ascorbic acid sharply increased at an earlier stage (5 min), and then remained stable throughout the whole process. Notably, the occurrences of these improvements are of spatial-temporal nature and resulted from different cavitation induced stress fields. At the initial stage, CUT chiefly worked via the mechanical field with the particles in pulp phase, making them smaller and releasing the soluble materials into serum phase. When the particles larger than approximately of 160 μm were completely disintegrated, the CUT entered its second stage and mainly functioned in the serum phase via both mechanical and chemical fields. As a result, the serum pectin and carotenoids were depolymerized and degraded, respectively. The present results are valuable in uncovering the mechanism and kinetics underlying the ultrasound treatment of fruit juices and the present CUT is highly recommended due to its high maneuverability and excellent performance.
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Affiliation(s)
- Ruiping Gao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; School of Public Health, Zunyi Medical University, Zunyi 563000, Guizhou, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yulin Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zhiqiang Lu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Maoyi Yuan
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center of Regional Foods, Chongqing 400715, People's Republic of China.
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25
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Hinds LM, O'Donnell CP, Akhter M, Tiwari BK. Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.04.006] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Zhu Y, Elbrhami AA, Popović V, Koutchma T, Warriner K. Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella, and Listeria Introduced into Tiger Nut Milk. J Food Prot 2019; 82:971-979. [PMID: 31099594 DOI: 10.4315/0362-028x.jfp-18-493] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS Thermal and nonthermal methods can support a 5-log CFU reduction of model bacteria introduced into tiger nut milk. Thermal treatment of tiger nut milk results in significant loss of protein, antioxidants, and quality properties. HHP or UV-C treatment of tiger nut milk retains quality and nutritional characteristics. HHP or UV-C are suitable for the pasteurization of tiger nut milk.
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Affiliation(s)
- Yan Zhu
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 (ORCID: http://orcid.org/0000-0003-4990-5831 [Y.Z.])
| | - Asma A Elbrhami
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 (ORCID: http://orcid.org/0000-0003-4990-5831 [Y.Z.])
| | - Vladimir Popović
- 2 Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Tatiana Koutchma
- 2 Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 5C9
| | - Keith Warriner
- 1 Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1 (ORCID: http://orcid.org/0000-0003-4990-5831 [Y.Z.])
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27
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Application of gas phase surface discharge plasma with a spray reactor for Zygosaccharomyces rouxii LB inactivation in apple juice. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.02.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Ali N, Popović V, Koutchma T, Warriner K, Zhu Y. Effect of thermal, high hydrostatic pressure, and ultraviolet‐C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13036] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Nagwa Ali
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
| | - Vladimir Popović
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada Guelph Ontario Canada
| | - Tatiana Koutchma
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada Guelph Ontario Canada
| | - Keith Warriner
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
| | - Yan Zhu
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
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29
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Turkmen FU, Takci HM, Saglam H, Sekeroglu N. Investigation of some quality parameters of pomegranate, sumac and unripe grape sour products from Kilis markets. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1293] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- F. Ucan Turkmen
- Kilis 7 Aralık University, Faculty of Engineering and Architecture, Food Engineering Department, 79000 Kilis, Turkey
| | - H.A. Mercimek Takci
- Kilis 7 Aralık University, Faculty of Arts and Science, Molecular Biology and Genetics Department, 79000 Kilis, Turkey
| | - H. Saglam
- Kilis 7 Aralık University, Faculty of Engineering and Architecture, Food Engineering Department, 79000 Kilis, Turkey
| | - N. Sekeroglu
- Kilis 7 Aralık University, Faculty of Engineering and Architecture, Food Engineering Department, 79000 Kilis, Turkey
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30
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Putnik P, Kresoja Ž, Bosiljkov T, Režek Jambrak A, Barba FJ, Lorenzo JM, Roohinejad S, Granato D, Žuntar I, Bursać Kovačević D. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review. Food Chem 2018; 279:150-161. [PMID: 30611474 DOI: 10.1016/j.foodchem.2018.11.131] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 11/22/2018] [Accepted: 11/26/2018] [Indexed: 11/15/2022]
Abstract
The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti-inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non-thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non-thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limited scientific literature concerning the use of non-thermal technologies for preservation of PJ. Therefore, this review focuses on PJ preservation by using non-thermal technologies. In conclusion, pomegranate is an economical crop that can justify the use of advanced non-thermal technologies for PJ preservation, as consumers' interest can offset the expenses associated with investments in alternative technological options and processing adjustments.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Željka Kresoja
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Irena Žuntar
- Faculty of Pharmacy and Biochemistry of the University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
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31
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Ahmadi L, Hao X, Tsao R. The effect of greenhouse covering materials on phytochemical composition and antioxidant capacity of tomato cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4427-4435. [PMID: 29435999 DOI: 10.1002/jsfa.8965] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 02/07/2018] [Accepted: 02/08/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The effect of light transmission (direct and diffuse) on the phenolic compounds of five tomato cultivars was investigated under controlled conditions in greenhouses covered with different covering materials. RESULTS The type of covering material and type of diffusion of light simultaneously affected the reducing power of cultivars. Two-way analysis of variance showed statistically significant differences in total phenolic content for the different cultivars (P < 0.05) but not for the covering materials. Analysis by ultrahigh-performance liquid chromatography with diode array detection and liquid chromatography/tandem mass spectrometry showed the presence of major phenolic acid compounds such as chlorogenic acid, hydroxycinnamic acid/rutin, caffeic acid, ferulic acid and coumaric acid as well as flavonoid compounds such as myricetin, quercetin and naringenin. Most of the identified compounds showed a significant difference in different treatments due to both cultivar and covering material (P < 0.05). Statistical analysis showed that the type of covering material used influenced the total carotenoid and lycopene content (P < 0.05); however, the amount of lutein was not influenced by the type of covering material (P > 0.05). CONCLUSION This study showed that the use of solar energy transmission could positively affect the reducing power of cultivars and alter the biosynthesis of certain phytochemicals that are health-beneficial. Further study could lead to applications for producing greenhouse vegetables with greater health attributes. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Latifeh Ahmadi
- School of Food and Nutritional Sciences, Brescia University College at the University of Western Ontario, London, Ontario, Canada
| | - Xiuming Hao
- Harrow Research and Development Centre, Agriculture and Agri-Food Canada, Harrow, Ontario, Canada
| | - Rong Tsao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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32
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Phan KTK, Phan HT, Boonyawan D, Intipunya P, Brennan CS, Regenstein JM, Phimolsiripol Y. Non-thermal plasma for elimination of pesticide residues in mango. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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33
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Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure. BEVERAGES 2018. [DOI: 10.3390/beverages4020029] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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34
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Xiang Q, Liu X, Li J, Liu S, Zhang H, Bai Y. Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice. Food Chem 2018; 254:201-207. [PMID: 29548443 DOI: 10.1016/j.foodchem.2018.02.008] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 01/30/2018] [Accepted: 02/02/2018] [Indexed: 01/05/2023]
Abstract
This work aimed to evaluate the effects of dielectric barrier discharge (DBD) plasma on inactivation of spoilage yeast Zygosaccharomyces rouxii (Z. rouxii), in apple juice. Results showed that DBD plasma treatment at 90 W for 140 s resulted in about 5-log reduction of Z. rouxii in apple juice. The levels of extracellular nucleic acids and proteins as well as contents of H2O2 and NO2- in yeast extract-peptone-dextrose (YPD) medium increased significantly after DBD plasma treatment at 90 W for 40-200 s. The increases in membrane permeability and generation of reactive species would likely contribute to DBD plasma-mediated inactivation of Z. rouxii. DBD plasma caused significant changes in pH, titratable acidity, and certain color parameters of apple juice, but had no effect on the contents of total soluble solids, reducing sugar, and total phenolics. This study provides key implications for the application of DBD plasma in fruit juice processing.
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Affiliation(s)
- Qisen Xiang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, PR China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, PR China
| | - Xiufang Liu
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, PR China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, PR China
| | - Junguang Li
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, PR China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, PR China
| | - Shengnan Liu
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, PR China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, PR China
| | - Hua Zhang
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, PR China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, PR China
| | - Yanhong Bai
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, PR China; Henan Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, PR China.
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Roobab U, Aadil RM, Madni GM, Bekhit AED. The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review. Compr Rev Food Sci Food Saf 2018; 17:437-457. [DOI: 10.1111/1541-4337.12336] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 12/07/2017] [Accepted: 12/18/2017] [Indexed: 02/07/2023]
Affiliation(s)
- Ume Roobab
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Rana Muhammad Aadil
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Ghulam Muhammad Madni
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
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Türkmen FU, Takci HAM. Ultraviolet-C and ultraviolet-B lights effect on black carrot (Daucus carota ssp. sativus) juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9719-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Akgün MP, Ünlütürk S. Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice. Int J Food Microbiol 2017; 260:65-74. [DOI: 10.1016/j.ijfoodmicro.2017.08.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 07/21/2017] [Accepted: 08/15/2017] [Indexed: 11/29/2022]
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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Mditshwa A, Magwaza LS, Tesfay SZ, Mbili NC. Effect of ultraviolet irradiation on postharvest quality and composition of tomatoes: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3025-3035. [PMID: 28974786 PMCID: PMC5603004 DOI: 10.1007/s13197-017-2802-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/31/2017] [Accepted: 08/10/2017] [Indexed: 01/03/2023]
Abstract
Ultraviolet (UV) irradiation has recently emerged as a possible alternative to currently used postharvest phytosanitary treatments. Research has also highlighted other benefits associated with UV irradiation in postharvest technology. This review presents the effects of UV irradiation on postharvest and nutritional quality of tomatoes. The application of UV irradiation on tomatoes is discussed including its effect on biological (respiration rate, ethylene production and microbial growth), physico-chemical (firmness, colour, total soluble solids and titratable acidity) and nutritional (vitamins, carotenoids, phenolic and antioxidants) quality. UV-treated tomatoes have shown resistance to microbial growth and decay. Although UV irradiation reduces the loss of vitamin C during storage, the loss of vitamin E remains a concern. UV treatments lead to higher antioxidant capacity, flavonoids and phenolic content. UV irradiation significantly reduced carotenoids in certain cultivars. Based on the literature reviewed, the success of UV irradiation treatments is cultivar-dependent. While improved retention of phytochemicals has been reported in UV-C treated fruit, increased losses have been reported in certain cultivars. Research efforts on the development of cultivar-specific UV irradiation protocols are warranted. The effect of harvest maturity and seasonal differences in the efficacy of UV treatments is required to be investigated.
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Affiliation(s)
- Asanda Mditshwa
- Department of Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
| | - Lembe Samukelo Magwaza
- Department of Crop Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
| | - Samson Zeray Tesfay
- Department of Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
| | - Nokwazi Carol Mbili
- Department of Plant Pathology, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
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Usaga J, Manns DC, Moraru CI, Worobo RW, Padilla-Zakour OI. Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.037] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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