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Rudy S, Dziki D, Biernacka B, Polak R, Krzykowski A, Krajewska A, Stanisławczyk R, Rudy M, Żurek J, Rudzki G. Impact of Drying Process on Grindability and Physicochemical Properties of Celery. Foods 2024; 13:2585. [PMID: 39200512 PMCID: PMC11354119 DOI: 10.3390/foods13162585] [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: 07/17/2024] [Revised: 08/12/2024] [Accepted: 08/16/2024] [Indexed: 09/02/2024] Open
Abstract
The objective of this study was to evaluate the impact of various drying methods: freeze drying, vacuum drying, convection drying, and convection-microwave drying at microwave powers of 50 W and 100 W, along with process temperatures (40 °C, 60 °C, and 80 °C), on the drying kinetics, selected physicochemical properties of dried celery stems, and their grindability. The Page model was employed to mathematically describe the drying kinetics across the entire measurement range. Convection-microwave drying significantly reduced the drying time compared to the other methods. The longest drying duration was observed with freeze drying at 40 °C. The product obtained through freeze drying at 40 °C exhibited the least alteration in color coordinates, the highest antioxidant capacity, and the greatest retention of chlorophylls and total carotenoids. At a specific temperature, the quality of the product obtained from vacuum drying was slightly lower compared to that from freeze drying. The most substantial changes in the physicochemical properties of the dried product were observed with convection-microwave drying at a microwave power of 100 W. The drying method selected had a significant impact on the energy consumption of grinding, average particle size, and the grinding energy index of the dried celery stems; these parameters worsened as the drying temperature increased. The product with the best quality characteristics and disintegration parameters was achieved using freeze drying at 40 °C.
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Affiliation(s)
- Stanisław Rudy
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Renata Polak
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Andrzej Krzykowski
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Renata Stanisławczyk
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza St. 4, 35-601 Rzeszów, Poland; (R.S.); (M.R.)
| | - Mariusz Rudy
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza St. 4, 35-601 Rzeszów, Poland; (R.S.); (M.R.)
| | - Jagoda Żurek
- Department of Financial Markets and Public Finance, Institute of Economics and Finance, College of Social Sciences, University of Rzeszow, Ćwiklińskiej 2, 35-601 Rzeszów, Poland;
| | - Grzegorz Rudzki
- Department of Endocrinology, Diabetology, and Metabolic Diseases, Medical University of Lublin, Jaczewski St. 8, 20-090 Lublin, Poland;
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Fetene T, Atlabachew M, Sheferaw H, Reta C, Hilawea KT. Fatty acids and chlorogenic acid content in Plectranthus edulis root tubers. PLoS One 2024; 19:e0305910. [PMID: 38976654 PMCID: PMC11230528 DOI: 10.1371/journal.pone.0305910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Accepted: 06/06/2024] [Indexed: 07/10/2024] Open
Abstract
This study quantified the fatty acid profile and total chlorogenic acid content of various Ethiopian cultivars of the Plectranthus edulis tuber, traditionally known as 'Agew Dinich'. Lipid extraction utilized the Folch method and the acid-catalyzed derivatization method to derivatize the fatty acids into fatty acid methyl ester (FAME) were used. Whereas maceration was used to extract chlorogenic acid from the fresh and freeze- dried tuber samples. Analysis revealed a total of thirteen fatty acids in all P. edulis samples, with nine classified as saturated and four as unsaturated. Palmitic acid was the most abundant fatty acid in P. edulis and accounted for 40.57%-50.21% of the total fatty acid content. The second and third most abundant fatty acids in the P. edulis sample were stearic and linoleic acids, which accounted for 8.38%-12.92% and 8.12%-11.28%, respectively. We reported chlorogenic acid for the first time in this potato species and found it to contain a concentration of 211± 4.2-300±24.7 mg/100g of dry weight basis when the determination was made using fresh samples. On the other hand, these samples yielded a chlorogenic acid concentration ranging from 115 ±8.6 mg/100g-175±3.9 mg/100g of freeze-dried powder samples. These findings suggest that P. edulis tubers could represent a significant dietary source of both chlorogenic acid and fatty acids.
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Affiliation(s)
- Tsehaynew Fetene
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
- Department of Environmental Health, Wollo University, Dessie, Ethiopia
| | | | - Hailu Sheferaw
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
| | - Chaltu Reta
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
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3
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Umaña M, Simal S, Dalmau E, Turchiuli C, Chevigny C. Evaluation of Different Pectic Materials Coming from Citrus Residues in the Production of Films. Foods 2024; 13:2138. [PMID: 38998643 PMCID: PMC11241157 DOI: 10.3390/foods13132138] [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: 06/06/2024] [Revised: 06/27/2024] [Accepted: 07/04/2024] [Indexed: 07/14/2024] Open
Abstract
This article explores the use of citrus residues as a source of different pectic materials for packaging film production: a water-soluble orange residue extract (WSE) (~5% pectin), semi-pure pectins extracted in citric acid (SP) (~50% pectin), and commercial pure citrus pectins (CP). First, these materials were characterized in terms of chemical composition. Then, films were produced using them pure or mixed with chitosan or glycerol through solvent-casting. Finally, antioxidant activity, functional properties (e.g., mechanical and gas barrier properties), and visual appearance of the films were assessed. WSE films showed the highest antioxidant activity but the lowest mechanical strength with the highest elongation at break (EB) (54%); incorporating chitosan increased the films' strength (Young's modulus 35.5 times higher). SP films showed intermediate mechanical properties, reinforced by chitosan addition (Young's modulus 4.7 times higher); they showed an outstanding dry O2 barrier. CP films showed a similar O2 barrier to SP films and had the highest Young's modulus (~29 MPa), but their brittleness required glycerol for improved pliability, and chitosan addition compromised their surface regularity. Overall, the type of pectic material determined the film's properties, with less-refined pectins offering just as many benefits as pure commercial ones.
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Affiliation(s)
- Mónica Umaña
- Department of Chemistry, Universitat de les Illes Balears, 07011 Palma, Spain; (M.U.); (E.D.)
| | - Susana Simal
- Department of Chemistry, Universitat de les Illes Balears, 07011 Palma, Spain; (M.U.); (E.D.)
| | - Esperanza Dalmau
- Department of Chemistry, Universitat de les Illes Balears, 07011 Palma, Spain; (M.U.); (E.D.)
| | - Christelle Turchiuli
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, 91120 Palaiseau, France; (C.T.); (C.C.)
| | - Chloé Chevigny
- INRAE, AgroParisTech, UMR SayFood, Université Paris-Saclay, 91120 Palaiseau, France; (C.T.); (C.C.)
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Yener E, Saroglu O, Sagdic O, Karadag A. The Effects of Different Drying Methods on the In Vitro Bioaccessibility of Phenolics, Antioxidant Capacity, and Morphology of European Plums ( Prunes domestica L.). ACS OMEGA 2024; 9:12711-12724. [PMID: 38524419 PMCID: PMC10955707 DOI: 10.1021/acsomega.3c08383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 02/15/2024] [Accepted: 02/19/2024] [Indexed: 03/26/2024]
Abstract
Four different drying methods, hot-air-drying (HAD), vacuum-drying (VD), ultrasound-assisted vacuum-drying (US-VD), and freeze-drying (FD), were used to obtain dried plums (Prunes domesticaL.). These prunes were evaluated for their physical properties (such as color, rehydration ratio, and microstructural properties), phenolic compounds, and antioxidant activities before and after being subjected to in vitro digestion. TPC (total phenolic content) of plums ranged from 196.84 to 919.58 mg of GAE (gallic acid equivalent)/100 g of dw, and neochlorogenic acid was the most abundant phenolic compound. FD prunes had the highest levels of phenolics, whereas US-VD caused the most significant loss. During in vitro digestion, the phenolics were present at higher levels at the gastric medium but failed to maintain their stability at the small intestinal stage. Among the samples, FD along with HAD prunes exhibited a higher bioaccessibility index for most of the phenolic compounds. The ratios of TPC, TFC (total flavonoid content), and individual phenolics determined in the digested residues to the initial values of the undigested samples ranged from 0.23 to 31.03%. It could be concluded that the majority of the phenolics were extracted during digestion. Our findings showed that the different drying methods would alter the microstructure, which would affect the extractability and release of phenolics in the simulated digestion model.
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Affiliation(s)
- Elif Yener
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
- Food
Institute, TUBITAK Marmara Research Center, Gebze 41470, Turkey
| | - Oznur Saroglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
| | - Osman Sagdic
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
| | - Ayse Karadag
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
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5
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Zambrano Y, Bornhorst GM, Bouchon P. Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator. Food Funct 2024; 15:930-952. [PMID: 38170559 DOI: 10.1039/d3fo03857b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
The nutritional quality of third-generation snacks prepared from rice flour by extrusion can be improved by the addition of polyphenols such as catechins, which are known to be more stable at high temperatures. However, the extrusion parameters can impact the breakdown and release of bioactive compounds and decrease the catechin bioaccessibility. Accordingly, this study investigated the impact of different extrusion parameters, including different extrusion temperatures (110, 135, and 150 °C) and moisture content prior to extrusion (27 and 31%), on the breakdown and bioaccessibility of catechin-enriched snacks during in vitro dynamic digestion using the Human Gastric Simulator (HGS). The extrusion parameters did not significantly impact most measured variables by themselves, indicating that within the tested ranges, any of the processing conditions could be used to produce a product with similar digestive behavior. However, the interaction of extrusion parameters (temperature and moisture content) played a significant role in the snack behavior during digestion. For example, the combination of 27% moisture content and 150 °C extrusion temperature had higher catechin bioaccessibility and higher starch hydrolysis than the other treatments. Overall, these findings suggest that the processing conditions of third generation snacks enriched with catechin can be optimized within certain ranges with limited modifications in the digestive properties.
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Affiliation(s)
- Yadira Zambrano
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile.
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA.
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile.
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Sun W, Tribuzi G, Bornhorst GM. Particle size and water content impact breakdown and starch digestibility of chickpea snacks during in vitro gastrointestinal digestion. Food Res Int 2023; 173:113201. [PMID: 37803531 DOI: 10.1016/j.foodres.2023.113201] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 06/19/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
Chickpeas are an agriculturally-important legume that are an excellent source of protein, fiber, and minerals. Developing chickpea-based snacks could provide consumers with snack products rich in protein and other nutrients. In this study, chickpea puree (high moisture content) and cracker (low moisture content) were each produced with large (7 mm sieve; coarse) or small (2 mm sieve; fine) particle size to investigate the impact of initial particle size and moisture content on particle breakdown, starch hydrolysis, and protein hydrolysis during in vitro digestion. All treatments underwent static in vitro oral digestion, dynamic gastric digestion in the Human Gastric Simulator (HGS), and static in vitro small intestinal digestion. The emptying rate from the HGS was significantly (p < 0.05) higher for fine puree compared to the other treatments, due to higher saturation ratio and smaller initial particle size. The reducing sugars and free amino groups released (representing starch and protein hydrolysis, respectively) from fine puree were higher than coarse puree, and fine cracker was higher than coarse cracker due to the influence of initial particle size. For example, after 360 min total in vitro digestion, the starch hydrolysis of the fine cracker (48.1 ± 3.2%) was significantly higher than (p < 0.05) the coarse cracker (36.3 ± 5.8%). Overall, crackers had higher protein and starch hydrolysis compared to puree in the liquid phase during digestion. The study showed that both the smaller initial particle size and drying significantly (p < 0.05) increased the particle size reduction during gastric digestion and starch and protein digestibility in chickpea-based snacks.
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Affiliation(s)
- Weiyi Sun
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA
| | - Giustino Tribuzi
- Department of Food Science and Technology, Center for Agricultural Sciences, Federal University of Santa Catarina, Florainópolis, SC, Brazil
| | - Gail M Bornhorst
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA; Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand.
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7
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Hwang ES, Kim S. Effect of In Vitro Gastrointestinal Digestion on Phytochemicals and Antioxidant Activities in Cherry Tomatoes ( Solanum lycopersicum var. cerasiforme). Prev Nutr Food Sci 2023; 28:312-320. [PMID: 37842262 PMCID: PMC10567589 DOI: 10.3746/pnf.2023.28.3.312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/21/2023] [Accepted: 06/21/2023] [Indexed: 10/17/2023] Open
Abstract
We investigated the impact of simulated in vitro gastrointestinal digestion on the levels of total polyphenols, total flavonoids, carotenoids, and antioxidant capacity in cherry tomatoes. The initial total polyphenol content of fresh tomatoes was 220.51 μg GAE/g, which decreased to 203.24 μg GAE/g after 120 min of stomach treatment and further decreased to 138.23 μg GAE/g after 120 min of small intestine treatment. Similarly, the initial total flavonoid content in fresh tomatoes was 43.28 μg QE/g, but after 120 min of small intestine digestion, it decreased by approximately 50.72% to 21.33 μg QE/g. Lycopene, lutein, and β-carotene also experienced a decrease of 69.71∼78.38% during the digestion process compared to fresh tomatoes. The antioxidant activity exhibited a reduction of 34.95∼37.67% compared to fresh tomatoes after digestion in the stomach and intestines. The bioactive compounds present in tomatoes undergo decomposition and conversion into other substances during digestion, and these degradation products are believed to inhibit the growth of SK-Hep1 human hepatoma cells while enhancing antioxidant activity within the intracellular environment.
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Affiliation(s)
- Eun-Sun Hwang
- Major in Food and Nutrition, School of Wellness Industry Convergence, Hankyong National University, Gyeonggi 17579, Korea
| | - Soyeon Kim
- Major in Food and Nutrition, School of Wellness Industry Convergence, Hankyong National University, Gyeonggi 17579, Korea
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Li Y, Gu F, Guo X, Zhang Q, Hu R, Qin L, Wang Q, Wang F. Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products & in vitro digestive model. Food Res Int 2023; 168:112641. [PMID: 37120180 DOI: 10.1016/j.foodres.2023.112641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 02/12/2023] [Accepted: 02/21/2023] [Indexed: 03/11/2023]
Abstract
The content of bioactive components is the key to determining the quality of Ganoderma lucidum fermented whole wheat (GW) products, and drying is a necessary link in the initial processing of GW, which will affect the bioactivity and quality of GW. This paper was to assess the effect of hot air drying (AD), freeze drying (FD), vacuum drying (VD) and microwave drying (MVD) on the content of bioactive substances and the characteristics of digestion and absorption of GW. The results showed that FD, VD and AD were beneficial to the retention of unstable substances such as adenosine, polysaccharide and triterpenoid active components in GW, and their contents were 3.84-4.66 times, 2.36-2.83 times and 1.15-1.22 times of MVD, respectively. The bioactive substances in GW were released during digestion. The bioavailability of polysaccharides in the MVD group (419.91 %) was significantly higher than that in the FD, VD and AD groups (68.74 %-78.92 %), but their bioaccessibility (5.66 %) was lower than that in the FD, VD and AD groups (33.41 %-49.69 %). Principal component analysis (PCA) showed that VD is more suitable for GW drying due to the comprehensive performance of 3 aspects in terms of active substance retention, bioavailability and sensory quality.
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Affiliation(s)
- Yang Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; School of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China
| | - Fengying Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xin Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qiaozhen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Runrun Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ling Qin
- School of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050018, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
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Srikanth KS, Sharanagat VS, Kumar Y, Singh L, Suhag R, Thakur D, Tripathy A. Influence of convective hot air drying on physico-functional, thermo-pasting and antioxidant properties of elephant foot yam powder ( Amorphophallus paeoniifolius). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:879-888. [PMID: 36908345 PMCID: PMC9998812 DOI: 10.1007/s13197-021-05015-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/22/2020] [Accepted: 01/29/2021] [Indexed: 10/22/2022]
Abstract
The present study focused on the effect of different drying temperatures (40, 50, 60 and 70 °C) and combination of pre-treatments: potassium metabisulphite (KMS), potassium metabisulphite + Citric acid + blanching (KCB)] on functional, thermo-pasting and antioxidant properties of elephant foot yam (EFY) powder. Drying temperature and pretreatment reduces the water and oil absorption capacity, and the highest values were 2.34 g/g and 1.19 g/g for drying at 40 °C for the untreated sample, respectively. KMS pretreatment enhanced the bulk density, foaming capacity, emulsion capacity, and emulsion stability with an increase in drying temperature. Pasting temperature and viscosity decreased with an increase in drying temperature, and the maximum was observed at 40 °C for KMS pretreatment. Blanching increases the gelatinization temperature resulting in higher mid-and end-temperatures for KCB pretreatment. The antioxidant properties decreased with an increase in the drying temperature and were found to be minimal in the case of KCB treated samples.
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Affiliation(s)
- K. S. Srikanth
- Department of Food Engineering, NIFTEM, Kundli, Sonepat, Haryana 131028 India
| | | | - Yogesh Kumar
- Department of Food Engineering, NIFTEM, Kundli, Sonepat, Haryana 131028 India
| | - Lochan Singh
- Department of Agriculture and Environmental Sciences, NIFTEM, Kundli, Sonepat, Haryana India
| | - Rajat Suhag
- Department of Food Science and Technology, NIFTEM, Kundli, Sonepat, Haryana India
| | - Dhruv Thakur
- Department of Food Science and Technology, NIFTEM, Kundli, Sonepat, Haryana India
| | - Ashutosh Tripathy
- Department of Food Engineering, NIFTEM, Kundli, Sonepat, Haryana 131028 India
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10
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Oba PM, Utterback PL, Parsons CM, Templeman JR, Swanson KS. Standardized amino acid digestibility and nitrogen-corrected true metabolizable energy of frozen and freeze-dried raw dog foods using precision-fed cecectomized and conventional rooster assays. J Anim Sci 2023; 101:skad311. [PMID: 37721156 PMCID: PMC10583971 DOI: 10.1093/jas/skad311] [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: 05/15/2023] [Accepted: 09/14/2023] [Indexed: 09/19/2023] Open
Abstract
Commercial raw or minimally-processed diets, often referred to holistically as raw meat-based diets (RMBD) represent a small portion of the pet food market, but the growth of this sector has been significant in recent years. While traditionally, high-moisture, frozen options were the standard format of commercially available raw diets, freeze-dried raw diets have become more prevalent as of late. Despite the increasing popularity of these commercial raw diet formats, there is a dearth of literature describing their nutritional properties, particularly regarding freeze-dried diets. Therefore, the objective of this experiment was to determine and compare the standardized amino acid (AA) digestibilities and nitrogen-corrected true metabolizable energy (TMEn) of raw frozen and freeze-dried dog foods using precision-fed cecectomized and conventional rooster assays. Three formats of frozen or freeze-dried raw diets provided by Primal Pet Foods (Fairfield, CA, USA) were tested: traditional freeze-dried nuggets (T-FDN), hybrid freeze-dried nuggets (H-FDN), and frozen nuggets (FZN). Diets were fed to cecectomized roosters (4 roosters/diet) to determine AA digestibilities, while conventional roosters (4 roosters/diet) were used to determine TMEn. In both cases, after 26 h of feed withdrawal, roosters were tube-fed 12 to 13 g of test diets and 12 to 13 g of corn. Following crop intubation, excreta were collected for 48 h. Endogenous corrections for AA were made using five additional cecectomized roosters. All data were analyzed using the Mixed Models procedure of SAS version 9.4. There were no significant differences in standardized AA digestibilities among diets, with digestibilities being high for all diets tested. For most of the indispensable AA, digestibilities were greater than or equal to 90% for all diets. Histidine and lysine were the exceptions, with digestibilities ranging from 82% to 87% and 87% to 92%, respectively. Moreover, the reactive lysine:total lysine ratio, a measure of heat damage, ranged from 0.91 to 0.95. TMEn values were higher (P = 0.0127) in T-FDN (6.1 kcal/g) and FZN (5.9 kcal/g) than H-FDN (5.3 kcal/g) and were most similar to those estimated by Atwater factors. In general, all diets tested had high AA digestibilities and had TMEn values that were most similar to Atwater factors.
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Affiliation(s)
- Patrícia M Oba
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Pamela L Utterback
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Carl M Parsons
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | | | - Kelly S Swanson
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
- Department of Veterinary Clinical Medicine, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
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11
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Piepiórka-Stepuk J, Wojtasik-Kalinowska I, Sterczyńska M, Mierzejewska S, Stachnik M, Jakubowski M. The effect of heat treatment on bioactive compounds and color of selected pumpkin cultivars. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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12
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Reche C, Rosselló C, Dalmau E, Eim V, Simal S. Quantification of microstructural changes in artichoke by-products by image analysis after high-power ultrasound-assisted extraction of bioactive compounds. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114127] [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]
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13
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Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products. Foods 2022; 11:foods11233750. [PMID: 36496559 PMCID: PMC9739075 DOI: 10.3390/foods11233750] [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: 11/02/2022] [Revised: 11/13/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022] Open
Abstract
The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets' diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the protein addition, the droplets' diameter decreased by up to 70%, and flocculation increased. Compared with emulsions produced with purified citrus pectins (0.2 and 0.5% w/w), OBF emulsions exhibited up to 32% lower viscosities, 129% larger droplets, and 45% smaller Z potential values. Optimization solved with ANNs minimizing the droplet size and the emulsion instability resulted in OBF and protein concentrations of 3.16 and 0.14%, respectively. The experimental characteristics of the optimum emulsion closely matched those predicted by ANNs demonstrating the usefulness of the proposed method.
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14
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Ma Y, Yi J, Jin X, Li X, Feng S, Bi J. Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2122992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xin Jin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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15
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Yu Q, Fan L, Ding Z. The inhibition mechanisms between asparagus polyphenols after hydrothermal treatment and tyrosinase: A circular dichroism spectrum, fluorescence, and molecular docking study. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Bioaccessibility and bioavailability changes of phenolic compounds in pumpkins (Cucurbita moschata): A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101753] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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17
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Ozkan K, Karadag A, Sagdic O. The effects of different drying methods on the in vitro bioaccessibility of phenolics, antioxidant capacity, minerals and morphology of black ‘Isabel’ grape. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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OZAY-ARANCIOGLU I, BEKIROGLU H, KARADAG A, SAROGLU O, TEKIN-ÇAKMAK ZH, KARASU S. Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.06221] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Irem OZAY-ARANCIOGLU
- Halic University, Turkey; University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Hatice BEKIROGLU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Ayse KARADAG
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Oznur SAROGLU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | | | - Salih KARASU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
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19
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Liović N, Čikeš‐Čulić V, Fredotović Ž, Krešić G, Bilušić T. The effect of processing techniques on the antiproliferative activity of blueberry phenolics before and after in vitro digestion. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nikolina Liović
- Department of Food and Nutrition Faculty of Tourism and Hospitality Management University of Rijeka Opatija Croatia
| | | | | | - Greta Krešić
- Department of Food and Nutrition Faculty of Tourism and Hospitality Management University of Rijeka Opatija Croatia
| | - Tea Bilušić
- Faculty of Chemistry and Technology University of Split Split Croatia
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20
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Keppler S, Huynh K, Reinhold D, Bornhorst GM. Fate of Phytometabolites of Antibiotics during In Vitro Digestion and Implications for Human Health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12598-12607. [PMID: 34665628 DOI: 10.1021/acs.jafc.1c03934] [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: 06/13/2023]
Abstract
Antibiotics are released into the environment as their global consumption increases. Uptake, accumulation, and metabolism of antibiotics by food crops is an emerging health concern as the associated risks of consuming food crops containing antibiotics are still largely unknown. This study investigated the fate of sulfamethazine, sulfamethoxazole, and their phytometabolites during in vitro digestion of the model plantArabidopsis thaliana. The amounts of parent antibiotics released during in vitro digestion were 4-5 times higher than those quantified in plant tissues prior to digestion, which was attributed to back transformation of the phytometabolites into the parent aglycones. These findings demonstrated that overlooking the proportions of phytometabolites in recent health risk assessment studies would considerably underestimate the realistic human exposure through consumption of contaminated food crops. New risk assessment frameworks are necessary to include these critical factors for comprehensively addressing human exposure to emerging contaminants through food chains.
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Affiliation(s)
- Silvia Keppler
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California 95616, United States
| | - Khang Huynh
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, United States
| | - Dawn Reinhold
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, United States
| | - Gail M Bornhorst
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California 95616, United States
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21
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Umaña M, Turchiuli C, Eim V, Rosselló C, Simal S. Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110667] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Colombo R, Ferron L, Frosi I, Papetti A. Advances in static in vitro digestion models after the COST action Infogest consensus protocol. Food Funct 2021; 12:7619-7636. [PMID: 34250533 DOI: 10.1039/d1fo01089a] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
In vitro digestion models are essential to predictively evaluate the bioaccessibility and bioactivity of food molecules or natural products. Dynamic models better simulate the gastrointestinal conditions as they reproduce similar physiological environments. Despite this, static methods, also known as biochemical methods, represent a simple and useful approach for the study of different types of molecules, with a broad applicability in the nutritional, pharmaceutical, and toxicological fields. In addition, static models can be validated, avoiding the disadvantage of a difficult reproducibility of dynamic in vitro systems and inter-individual variations of in vivo experiments. A crucial point in the standardization of static models was the COST Action Infogest in 2014, which elaborated an international consensus static digestion method to harmonize experimental conditions and has general guidelines, thus allowing the comparison of studies and data. The aim of our review is to underline the impact of the Infogest consensus method and the development and evolution of in vitro static methods in the following years, with a focus on food applications.
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Affiliation(s)
- Raffaella Colombo
- Department of Drug Sciences, University of Pavia, V.le Taramelli 12, 27100, Pavia, Italy.
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23
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Ates EG, Ozvural EB, Oztop MH. In vitro
digestibility of rare sugar (D‐allulose) added pectin–soy protein gels. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14966] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elif Gokcen Ates
- Department of Food Engineering Middle East Technical University Ankara06800Turkey
- Department of Food Engineering Cankiri Karatekin University Uluyazi Campus Cankiri18100Turkey
| | - Emin Burcin Ozvural
- Department of Food Engineering Cankiri Karatekin University Uluyazi Campus Cankiri18100Turkey
| | - Mecit H. Oztop
- Department of Food Engineering Middle East Technical University Ankara06800Turkey
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24
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Seke F, Manhivi VE, Shoko T, Slabbert RM, Sultanbawa Y, Sivakumar D. Effect of Freeze Drying and Simulated Gastrointestinal Digestion on Phenolic Metabolites and Antioxidant Property of the Natal Plum ( Carissa macrocarpa). Foods 2021; 10:foods10061420. [PMID: 34207411 PMCID: PMC8235007 DOI: 10.3390/foods10061420] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 06/10/2021] [Accepted: 06/14/2021] [Indexed: 01/14/2023] Open
Abstract
Natal plums (Carissa macrocarpa) are a natural source of bioactive compounds, particularly anthocyanins, and can be consumed as a snack. This study characterized the impact of freeze drying and in vitro gastrointestinal digestion on the phenolic profile, antioxidant capacity, and α-glucosidase activity of the Natal plum (Carissa macrocarpa). The phenolic compounds were quantified using high performance liquid chromatography coupled to a diode-array detector HPLC-DAD and an ultra-performance liquid chromatograph (UPLC) with a Waters Acquity photodiode array detector (PDA) coupled to a Synapt G2 quadrupole time-of-flight (QTOF) mass spectrometer. Cyanidin-3-O-β-sambubioside (Cy-3-Sa) and cyanidin-3-O-glucoside (Cy-3-G) were the dominant anthocyanins in the fresh and freeze-dried Natal plum powder. Freeze drying did not affect the concentrations of both cyanidin compounds compared to the fresh fruit. Both cyanidin compounds, ellagic acid, catechin, epicatechin syringic acid, caffeic acid, luteolin, and quercetin O-glycoside from the ingested freeze-dried Natal plum powder was quite stable in the gastric phase compared to the small intestinal phase. Cyanidin-3-O-β-sambubioside from the ingested Natal plum powder showed bioaccessibility of 32.2% compared to cyanidin-3-O-glucoside (16.3%). The degradation of anthocyanins increased the bioaccessibility of gallic acid, protocatechuic acid, coumaric acid, and ferulic acid significantly, in the small intestinal digesta. The ferric reducing antioxidant power (FRAP), 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) activities, and inhibitory effect of α-glucosidase activity decreased in the small intestinal phase. Indigenous fruits or freeze-dried powders with Cy-3-Sa can be a better source of anthocyanin than Cy-3-G due to higher bioaccessibility in the small intestinal phase.
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Affiliation(s)
- Faith Seke
- Department of Horticulture, Tshwane University of Technology, Pretoria West 0001, South Africa; (F.S.); (R.M.S.)
| | - Vimbainashe E. Manhivi
- Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (V.E.M.); (T.S.)
| | - Tinotenda Shoko
- Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (V.E.M.); (T.S.)
| | - Retha M. Slabbert
- Department of Horticulture, Tshwane University of Technology, Pretoria West 0001, South Africa; (F.S.); (R.M.S.)
| | - Yasmina Sultanbawa
- Australian Research Council Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Center for Food Science and Nutrition, The University of Queensland, St Lucia, QLD 4069, Australia;
| | - Dharini Sivakumar
- Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (V.E.M.); (T.S.)
- Australian Research Council Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Center for Food Science and Nutrition, The University of Queensland, St Lucia, QLD 4069, Australia;
- Correspondence:
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25
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Haizhu Z, Zheng L, Zhang X, Cui X, Wang C, Qu Y. A study of the freeze-drying process and quality evaluation of Angelica sinensis. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2018-0419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The freeze-drying process of Angelica sinensis (Oliv.) Diels was studied and evaluated. Using a single factor investigation, drying temperature and pressure were determined as the main factors affecting the drying process. The central composite design (CCD) combined with response surface method was employed to optimize the drying process. Optimal conditions were determined to be 52 Pa, 63 °C, and a slice thickness of 5 mm. Subsequently, samples were compared in terms of chemical constituents, microstructure, and in vitro absorption profiles under different drying operations. The freeze-drying process was effective for the preservation of ferulic acid (1.82 mg/g), Z-ligustilide (13.91 mg/g), and other compositions. The porous and loose characteristic structure enabled rapid release of ferulic acid (71%, 60 min) and Z-ligustilide (32%, 60 min). Therefore, the freeze-drying method is a reasonable and efficient drying method for the dehydration of A. sinensis.
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Affiliation(s)
- Zhang Haizhu
- Faculty of Life Science and Technology , Kunming University of Science and Technology , Kunming 650500 , China
- School of Pharmacy , Dali University , Dali 671000 , China
| | - Luyao Zheng
- Faculty of Life Science and Technology , Kunming University of Science and Technology , Kunming 650500 , China
- Yunnan Key Laboratory of Panax notoginseng , Faculty of Life Science and Technology, Kunming University of Science and Technology , Kunming 650500 , China
| | - Xingying Zhang
- Faculty of Life Science and Technology , Kunming University of Science and Technology , Kunming 650500 , China
- Yunnan Key Laboratory of Panax notoginseng , Faculty of Life Science and Technology, Kunming University of Science and Technology , Kunming 650500 , China
| | - Xiuming Cui
- Faculty of Life Science and Technology , Kunming University of Science and Technology , Kunming 650500 , China
- Key Laboratory of Panax notoginseng Resources Sustainable Development and Utilization of State Administration of Traditional Chinese Medicine , Kunming 650500 , China
| | - Chengxiao Wang
- Faculty of Life Science and Technology , Kunming University of Science and Technology , Kunming 650500 , China
- Key Laboratory of Panax notoginseng Resources Sustainable Development and Utilization of State Administration of Traditional Chinese Medicine , Kunming 650500 , China
| | - Yuan Qu
- Faculty of Life Science and Technology , Kunming University of Science and Technology , Kunming 650500 , China
- Key Laboratory of Panax notoginseng Resources Sustainable Development and Utilization of State Administration of Traditional Chinese Medicine , Kunming 650500 , China
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26
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Arfaoui L. Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability. Molecules 2021; 26:molecules26102959. [PMID: 34065743 PMCID: PMC8156030 DOI: 10.3390/molecules26102959] [Citation(s) in RCA: 90] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/12/2021] [Accepted: 05/14/2021] [Indexed: 12/12/2022] Open
Abstract
Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.
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Affiliation(s)
- Leila Arfaoui
- Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, P.O. Box 80324, Jeddah 21589, Saudi Arabia
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27
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Purlis E, Cevoli C, Fabbri A. Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 2021; 10:778. [PMID: 33916418 PMCID: PMC8067021 DOI: 10.3390/foods10040778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005-2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
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Affiliation(s)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| | - Angelo Fabbri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
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28
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Shahidi F, Pan Y. Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review. Crit Rev Food Sci Nutr 2021; 62:6421-6445. [PMID: 33787422 DOI: 10.1080/10408398.2021.1901650] [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] [Indexed: 12/19/2022]
Abstract
Consumption of phytochemicals-rich foods shows the health effect on some chronic diseases. However, the bioaccessibility of these phytochemicals is extremely low, and they are often consumed in the diet along with the food matrix. The food matrix can be described as a complex assembly of various physical and chemical interactions that take place between the compounds present in the food. Some studies indicated that the physiological response and the health benefits of phytochemicals are resultant in these interactions. Some food substrates inhibit the absorption of phytochemicals via this interaction. Moreover, processing technologies have been developed to facilitate the release and/or to increase the accessibility of phytochemicals in plants or breakdown of the food matrix. Food processing processes may disrupt the activity of phytochemicals or reduce bioaccessibility. Enhancement of functional and sensorial attributes of phytochemicals in the daily diet may be achieved by modifying the food matrix and food processing in appropriate ways. Therefore, this review concisely elaborated on the mechanism and the influence of food matrix in different parts of the digestive tract in the human body, the chemical interaction between phytochemicals and other compounds in a food matrix, and the various food processing technologies on the bioaccessibility and chemical interaction of dietary phytochemicals. Moreover, the enhancing of phytochemical bioaccessibility through food matrix design and the positive/negative of food processing for dietary phytochemicals was also discussed in this study.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada
| | - Yao Pan
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.,State Key Laboratory of Food Science and Technology, University of Nanchang, Nanchang, Jiangxi, China
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29
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Feng S, Yi J, Li X, Wu X, Zhao Y, Ma Y, Bi J. Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7-27. [PMID: 33397106 DOI: 10.1021/acs.jafc.0c05481] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits provide a high level of phenolics and have many beneficial effects on human health. The composition and content of phenolic compounds in natural apples differs according to the tissue types and cultivar varieties. The bioavailability of apple-derived phenolics, depending on the absorption and metabolism of phenolics during digestion, is the key determinant of their positive biological effects. Meanwhile, various processing technologies affect the composition and content of phenolic compounds in apple products, further affecting the bioavailability of apple phenolics. This review summarizes current understanding on the compositions, distribution, absorption, and metabolism of phenolic compounds in apple and their stability when subjected to common technologies during processing. We intend to provide an updated overview on apple phenolics and also suggest some perspectives for future research of apple phenolics.
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Affiliation(s)
- Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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30
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Abstract
Freeze-drying technology is an interdisciplinary and complex technology, combined with freezing and vacuum drying, It has become an important technology for heat-sensitive drugs and food preservation. Freeze-dried foods are classified into meat, vegetables, fruits, fungus, and micro-powders, etc. In this paper, the definition, principle, steps, advantages and disadvantages of freeze-drying are summarized, and the research progress of freeze-drying in food industry in recent years is reviewed, including the technological parameters and influencing factors.
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Affiliation(s)
- Yang Liu
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou, China
| | - Zhengyu Zhang
- School of Pharmaceutical Sciences, Key Laboratory of Pharmaceutical Quality Control of Hebei Province, Hebei University, Baoding, China
| | - Liandong Hu
- School of Pharmaceutical Sciences, Key Laboratory of Pharmaceutical Quality Control of Hebei Province, Hebei University, Baoding, China
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31
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Ultrasound-assisted extraction of ergosterol and antioxidant components from mushroom by-products and the attainment of a β-glucan rich residue. Food Chem 2020; 332:127390. [DOI: 10.1016/j.foodchem.2020.127390] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 06/17/2020] [Accepted: 06/17/2020] [Indexed: 12/18/2022]
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32
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Yi J, Zhao Y, Bi J, Hou C, Peng J, Guo Y. Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4858-4869. [PMID: 32478412 DOI: 10.1002/jsfa.10546] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 05/04/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Carrot carotenoids are typically located in chromoplasts, forming a crystalline substructure. Cell walls and chromoplasts therefore constitute two major physical barriers to the release of carotenoids from the food matrix during digestion. The release of carotenoids from these physical barriers is supposed to be substantially affected by mechanical factors during food processing and oral mastication. Given the implications of this, the effects of four different processing procedures, and various mastication levels, on the carotenoid bioaccessibility of carrot chips were evaluated. RESULTS Restructuring and drying methods substantially affected the carotenoid bioaccessibility of carrot chips. The highest carotenoid bioaccessibility was obtained for the air-dried combined with instant pressure-drop-dried (AD-DIC) restructured chips. Although the fresh carrots possessed the highest carotenoid content, their bioaccessibility was lower than that of the carrot chips. The evolution of the particle sizes of the samples was responsible for the changes in carotenoid bioaccessibility due to oral masitication. The particle size of the fresh carrots decreased with increasing oral masitication, which favored carotenoid bioaccessibilty. However, the restructured chips that combined freeze drying with instant pressure-drop drying (R-FD-DIC) demonstrated the opposite trend, probably caused by the severe aggregation of the sample during digestion, which compromised the effect of mastication on the release of carotenoid. CONCLUSION Data regarding the effects of the drying process and oral mastication digestion behavior on the samples suggested that AD-DIC-dried restructured carrot chips are effective in enhancing carotenoid bioaccessibility, which explains the key factors involved in the release of carotenoids from carrot chips prepared by different processes. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jianyong Yi
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuanyuan Zhao
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jinfeng Bi
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chunhui Hou
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jian Peng
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
- Guangdong Key Laboratory of Agricultural Products Processing, Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Yuxia Guo
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
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Kamiloglu S. Industrial freezing effects on the content and bioaccessibility of spinach (Spinacia oleracea L.) polyphenols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4190-4198. [PMID: 32378227 DOI: 10.1002/jsfa.10458] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 04/20/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Spinach is well recognized as a functional food owing to its diverse nutritional composition, including polyphenols. Freezing is an efficient preservation method that is used to maintain the physical and nutritional characteristics and extend the shelf life of spinach. The aim of this study was to determine the changes in polyphenols in the samples taken from various production steps of the industrial freezing process of spinach, and to evaluate the bioaccessibility of these bioactive compounds for raw material, by-product, and frozen product using the standardized in vitro digestion model simulating the digestion in the mouth, stomach, and intestine. RESULTS Ultra-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry and high-performance liquid chromatography equipped with photodiode array detection analysis of spinach samples led to the identification of eight flavonoids and two phenolic acids. The changes occurring in flavonoids after blanching, chopping, and freezing steps were statistically not significant compared with the raw material (P > 0.05). On the other hand, by-product was found to contain significantly lower amounts of flavonoids (98% in total) and phenolic acids (90% in total) (P < 0.05) compared with the raw material. Furthermore, after in vitro digestion, frozen spinach was found to contain higher amounts of bioaccessible flavonoids (15% in total) and phenolic acids (16% in total) compared with fresh spinach. CONCLUSION Overall, the current study highlighted that industrial freezing might be a good strategy to preserve the polyphenol content of fresh spinach as well as to enhance the total amount of bioaccessible polyphenols.
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Affiliation(s)
- Senem Kamiloglu
- Mevsim Gida Sanayi ve Soguk Depo Ticaret A.S. (MVSM Foods), Bursa, Turkey
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34
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Reynaud Y, Lopez M, Riaublanc A, Souchon I, Dupont D. Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion. Food Res Int 2020; 134:109204. [PMID: 32517931 DOI: 10.1016/j.foodres.2020.109204] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 03/20/2020] [Accepted: 03/27/2020] [Indexed: 12/13/2022]
Abstract
The digestion of plant protein is highly dependent on multiple factors, with two of the most important being the protein source and the food matrix. The present study investigated the effects of these two factors on the digestion of seitan (a wheat-based food), tofu, soya juice, and a homemade emulsion of soy oil and water that was stabilised with pea protein. The four plant matrices and their respective protein isolates/concentrates (wheat gluten, soya protein, pea protein) were subjected to in vitro static digestion following the INFOGEST consensus protocol. We monitored the release of α-amino groups during digestion. We found that food matrix had a strong influence on protein digestion: soya juice was more hydrolysed than fresh tofu (51.1% versus 33.1%; P = 0.0087), but fresh tofu was more hydrolysed than soya protein isolate (33.1% versus 17.9%; P < 0.0001). Likewise, the pea-protein emulsion was better hydrolysed than the pea-protein isolate (P = 0.0033). Differences were also detected between the two solid foods investigated here: a higher degree of hydrolysis was found for tofu compared to seitan (33.1% versus 11.8%), which was perhaps a function of the presence of numerous dense protein aggregates in the latter but not the former. Furthermore, freeze-drying more than doubled the final degree of hydrolysis of seitan (P < 0.0001), but had no effect on tofu (P = 1.0000). Confocal microscopy revealed that protein networks in freeze-dried seitan were strongly altered with respect to the fresh product; instead, protein networks in freeze-dried and fresh tofu were largely similar. Finally, we found that the protease:protein ratio had a strong effect on the kinetics of proteolysis: a 3.7-fold increase in the concentration of the soya protein isolate with respect to that of the soya juice decreased the final degree of hydrolysis from 50.3 to 17.9% (P = 0.0988).
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Affiliation(s)
- Yohan Reynaud
- IMPROVE SAS, F-80480 Dury, France; STLO, INRA, AGROCAMPUS OUEST, F-35042 Rennes, France.
| | | | | | - Isabelle Souchon
- GMPA, INRA, AgroParisTech, Université Paris Saclay, F-78850 Thiverval-Grignon, France.
| | - Didier Dupont
- STLO, INRA, AGROCAMPUS OUEST, F-35042 Rennes, France.
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35
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Yu Q, Fan L, Li J. A novel process for asparagus polyphenols utilization by ultrasound assisted adsorption and desorption using resins. ULTRASONICS SONOCHEMISTRY 2020; 63:104920. [PMID: 31945570 DOI: 10.1016/j.ultsonch.2019.104920] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 12/03/2019] [Accepted: 12/06/2019] [Indexed: 06/10/2023]
Abstract
The ultrasound assisted purification of asparagus polyphenols by adsorption and desorption on the macroporous resins was investigated. The ultrasound within the selected intensities (12-120 W) and temperatures (25-35 °C) increased the adsorption and desorption capacities of asparagus polyphenols on D101 resins. Higher ultrasound intensity (120 W) and lower temperature (25 °C) benefited the adsorption process and the adsorption capacity of total polyphenols after ultrasound was 3.95 mg/g, which was 2 times than that obtained after shaking at 120 rpm. Meanwhile, ultrasound can significantly shorten the equilibrium time and the adsorption process of asparagus polyphenols could be well described by Pseudo-second order model and Freundlich model. Stereoscopic microscope was first used to investigate the microstructure characterization of resins, indicating that ultrasound mainly enhanced the surface roughness of resins. Interestingly, rutin possessed the highest adsorption capacities and ferulic acid had the highest the desorption capacities among the studied individual polyphenols. The obtained results evidenced on a progressive insight of application of ultrasound assisted resins for purification of asparagus polyphenols.
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Affiliation(s)
- Qun Yu
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - Jinwei Li
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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36
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Ultrasound-Assisted Aqueous Extraction of Biocompounds from Orange Byproduct: Experimental Kinetics and Modeling. Antioxidants (Basel) 2020; 9:antiox9040352. [PMID: 32340358 PMCID: PMC7222385 DOI: 10.3390/antiox9040352] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 04/16/2020] [Accepted: 04/21/2020] [Indexed: 11/16/2022] Open
Abstract
Orange byproduct (flavedo and albedo) from juice extraction, was used as raw material for this study. Kinetics of total phenolic and total flavonoid contents and antioxidant activity was experimentally determined during both conventional (agitation at 80 rpm) and ultrasound assisted (at 520 and 790 W/L) aqueous extraction from orange byproduct at 5, 15, and 25 °C. An extraction mathematical model was also developed. Significant increase of biocompounds extraction yields was observed as temperature and acoustic power density increased. Ultrasound assistance allowed higher yields at lower temperatures and shorter times. Yields of total phenolic and total flavonoid contents and antioxidant activity obtained with ultrasound extraction (790 W/L, 25 °C, 3 min) were 29%, 39%, and 197% higher, respectively, than those obtained by conventional extraction. The extraction kinetics curves were properly represented by the Weibull model for both conventional and acoustic extraction (mean relative error lower than 5%). Naringin, neohesperidin, and hesperidin were the main phenolic compounds found in the extracts, followed by ferulic, sinapic, and cuomaric acids. Neohesperidin, hesperidin, coumaric acid, and sinapic acid presented the highest yields, especially when extraction was assisted by ultrasound. Meanwhile, naringin and ferulic acid were extracted in a lesser extent, most likely due to their lipophilic character.
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37
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Thakur N, Raigond P, Singh Y, Mishra T, Singh B, Lal MK, Dutt S. Recent updates on bioaccessibility of phytonutrients. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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38
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Piskov S, Timchenko L, Grimm WD, Rzhepakovsky I, Avanesyan S, Sizonenko M, Kurchenko V. Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms ( Pleurotus Ostreatus). Foods 2020; 9:foods9020160. [PMID: 32046069 PMCID: PMC7074390 DOI: 10.3390/foods9020160] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 01/27/2020] [Accepted: 02/01/2020] [Indexed: 02/07/2023] Open
Abstract
In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration capacity of mushrooms was investigated in this paper. The content of secondary metabolites, the peptide profile, and the antioxidative effect and ACE inhibitory activity of dry mushrooms were investigated in vitro, simulating the process of gastrointestinal digestion. X-ray microtomography has confirmed that structure of lyophilic and sun-dried mushrooms is dominated by open pores, and in mushrooms dried with hot air and microwave, closed pores. Experiments have shown that the conditions of freeze drying and sun drying of Pleurotus ostreatus provide a higher rehydration capacity of dried mushrooms. The maximum activity of radical absorption of the oyster mushroom after microwave drying was observed. The iron restoring capacity of the mushrooms is maximally maintained with microwave drying and hot-air drying. The properties of the antioxidant product with an emphasis on the high activity of inhibiting lipid oxidation of the mushroom maximized after drying in the sun. Mushrooms dried lyophilically and in the sun showed the highest ACE inhibitory activity.
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Affiliation(s)
- Sergey Piskov
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Lyudmila Timchenko
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Wolf-Dieter Grimm
- Periodontology, School of Dentistry, Faculty of Health, Witten/Herdecke University, A.-Herrhausen-Street 50, 58448 Witten, Germany
- Correspondence: ; Tel.: +49-233-9911-160
| | - Igor Rzhepakovsky
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Svetlana Avanesyan
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Marina Sizonenko
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
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39
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Olenskyj AG, Donis-González IR, Bornhorst GM. Nondestructive characterization of structural changes during in vitro gastric digestion of apples using 3D time-series micro-computed tomography. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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Mennah-Govela YA, Keppler S, Januzzi-Guerreiro F, Follador-Lemos C, Vilpont K, Bornhorst GM. Acid and Moisture Uptake into Red Beets during in Vitro Gastric Digestion as Influenced by Gastric pH. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-019-09623-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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41
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Fardet A, Richonnet C. Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review. Crit Rev Food Sci Nutr 2019; 60:3233-3258. [DOI: 10.1080/10408398.2019.1682512] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Anthony Fardet
- Department of Human Nutrition, Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Clermont-Ferrand, France
| | - Céline Richonnet
- Department of Nutrition, MOM Group, 1 Rue de la Pépinière, Paris, France
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42
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Hwang ES, Bornhorst GM, Oteiza PI, Mitchell AE. Assessing the Fate and Bioavailability of Glucosinolates in Kale ( Brassica oleracea) Using Simulated Human Digestion and Caco-2 Cell Uptake Models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9492-9500. [PMID: 31374175 DOI: 10.1021/acs.jafc.9b03329] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glucosinolates and their hydrolysis products were characterized in fresh and in in vitro gastric and intestinal digesta of Dinosaur kale (Brassica oleracea L var. palmifolia DC). In fresh kale, glucoraphanin, sinigrin, gluconapin, gluconasturtiin, glucoerucin, glucobrasscin, and 4-methoxylglucobrassicin were identified. After 120 min of gastric digestion, the levels of glucoraphanin, sinigrin, and gluconapin decreased, and no glucoerucin or glucobrasscin was detected. However, a concomitant increase in the glucosinolate hydrolysis products allyl nitrile, 3-butenyl isothiocyanate, phenylacetonitrile, and sulforaphane was observed. This trend continued through intestinal digestion. After 120 min, the levels of allyl nitrile, 3-butenyl isothiocyanate, phenylacetonitrile, and sulforaphane were 88.19 ± 5.85, 222.15 ± 30.26, 129.17 ± 17.57, and 13.71 ± 0.62 pmol/g fresh weight, respectively. Intestinal digesta were then applied to Caco-2 cell monolayers to assess the bioavailability. After 6 h of incubation, no glucosinolates were detected and the percentage of total cellular uptake of the glucosinolate hydrolysis products ranged from 29.35% (sulforaphane) to 46.60% (allyl nitrile).
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Affiliation(s)
- Eun-Sun Hwang
- Department of Nutrition and Culinary Science , Hankyong National University , 327 Chungang-Ro , Anseong-Si , Kyonggi-do 17579 , Korea
| | - Gail M Bornhorst
- Department of Biological and Agricultural Engineering, Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
- Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
| | - Patricia I Oteiza
- Department of Nutrition and Department of Environmental Toxicology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
| | - Alyson E Mitchell
- Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
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43
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Bochnak J, Świeca M. Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14270] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Justyna Bochnak
- Department of Biochemistry and Food Chemistry University of Life Sciences Skromna Str. 8 20‐704 Lublin Poland
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry University of Life Sciences Skromna Str. 8 20‐704 Lublin Poland
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44
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Kamiloglu S. Effect of different freezing methods on the bioaccessibility of strawberry polyphenols. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14249] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Senem Kamiloglu
- Mevsim Gida Sanayi ve Soguk Depo Ticaret A.S. (MVSM Foods) Turankoy, Kestel 16450 Bursa Turkey
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45
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The effects of vacuum and freeze-drying on the physicochemical properties and in vitro digestibility of phenolics in oyster mushroom (Pleurotus ostreatus). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00149-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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46
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Önal B, Adiletta G, Crescitelli A, Di Matteo M, Russo P. Optimization of hot air drying temperature combined with pre-treatment to improve physico-chemical and nutritional quality of ‘Annurca’ apple. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.03.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Gouws CA, D’Cunha NM, Georgousopoulou EN, Mellor DD, Naumovski N. The effect of different drying techniques on phytochemical content and in vitro antioxidant properties of Australian‐grown prickly pears (
Opuntia ficus indica
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13900] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Caroline A. Gouws
- Faculty of Health, Discipline of Nutrition and Dietetics University of Canberra Canberra Australia
- Collaborative Research in Bioactives and Biomarkers (CRIBB) group University of Canberra Canberra Australia
| | - Nathan M. D’Cunha
- Faculty of Health, Discipline of Nutrition and Dietetics University of Canberra Canberra Australia
- Collaborative Research in Bioactives and Biomarkers (CRIBB) group University of Canberra Canberra Australia
| | - Ekavi N. Georgousopoulou
- Faculty of Health, Discipline of Nutrition and Dietetics University of Canberra Canberra Australia
- Collaborative Research in Bioactives and Biomarkers (CRIBB) group University of Canberra Canberra Australia
- Faculty of Health Science and Education, Department of Nutrition‐Dietetics Harokopio University Athens Greece
| | - Duane D. Mellor
- Faculty of Health, Discipline of Nutrition and Dietetics University of Canberra Canberra Australia
- Collaborative Research in Bioactives and Biomarkers (CRIBB) group University of Canberra Canberra Australia
- Faculty of Health and Life Sciences, School of Life Sciences Coventry University Coventry UK
| | - Nenad Naumovski
- Faculty of Health, Discipline of Nutrition and Dietetics University of Canberra Canberra Australia
- Collaborative Research in Bioactives and Biomarkers (CRIBB) group University of Canberra Canberra Australia
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48
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Yu Q, Li J, Fan L. Effect of Drying Methods on the Microstructure, Bioactivity Substances, and Antityrosinase Activity of Asparagus Stems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1537-1545. [PMID: 30689370 DOI: 10.1021/acs.jafc.8b05993] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The impacts of vacuum drying (VD), far-infrared drying (FIRD), hot air drying (HAD), and freeze drying (FD), as representative food drying methods, on structural characterization, bioactive substances, and antityrosinase activity of Asparagus have been assessed. The microstructure characterization by scanning electron microscopy indicated that VD treatment led to serious breaking of the vascular bundle and epithelial cells and provided higher free polyphenol (FP) and bound polyphenol (BP) contents. Besides, the smaller individual molecule (weight and hydroxy and phenolic rings) polyphenols bound to cellulose to a lesser extent than larger molecules, i.e., rutin and quercetin. In contrast, FD extracts possessed lower polyphenol contents but higher saponin and chlorophyll contents. The antityrosinase activity inhibition rates of FD and VD extracts were higher than those of FIRD and HAD for both mono- and diphenolase. The FP extract of VD, which possessed more polyphenolic compounds, had greater antityrosinase activity than BP.
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Affiliation(s)
- Qun Yu
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China
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49
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Dalmau ME, Llabrés PJ, Eim VS, Rosselló C, Simal S. Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1055-1065. [PMID: 30014467 DOI: 10.1002/jsfa.9272] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 06/28/2018] [Accepted: 07/12/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The effect of freezing (in liquid nitrogen at -196 °C , at -80 °C and at -20 °C) on the food matrix structure and the consequent effect on the bioaccessibility of total polyphenol content (TPC) and antioxidant activity (AA) of beetroot was investigated by an in vitro digestion method. The in vitro digestion involved incubation in simulated saliva followed by incubation in simulated gastric juice. Bioaccessibility of bioactive compounds was evaluated by measuring the TPC and the AA during in vitro digestion in both the beetroot matrix and the gastric juice. RESULTS Release of TPC and AA of beetroot was higher in frozen samples (55 ± 5% for TPC and 68 ± 5% for AA) than in the fresh beetroot sample (∼46% for TPC and ∼53% for AA). The mass transfer kinetics were described by using a Weibull model with mean relative errors lower than 8.5% contributing to a better understanding of the influence of freezing on the bioaccessibility of bioactive compounds. CONCLUSIONS From the treatments tested in this study, freezing with liquid nitrogen resulted in the greatest increase in bioaccessibility of the antioxidant and phenolic compounds of beetroots. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | - Pedro Juan Llabrés
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Valeria S Eim
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
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50
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Elmas F, Varhan E, Koç M. Drying characteristics of jujube (Zizyphus jujuba) slices in a hot air dryer and physicochemical properties of jujube powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9920-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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