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Liu Y, Deng J, Zhao T, Yang X, Zhang J, Yang H. Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables. Curr Res Food Sci 2024; 8:100715. [PMID: 38511155 PMCID: PMC10951518 DOI: 10.1016/j.crfs.2024.100715] [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: 01/04/2024] [Revised: 02/19/2024] [Accepted: 03/06/2024] [Indexed: 03/22/2024] Open
Abstract
Plant polyphenols play an essential role in human health. The bioactivity of polyphenols depends not only on their content but also on their bioavailability in food. The processing techniques, especially non-thermal processing, improve the retention and bioavailability of polyphenolic substances. However, there are limited studies summarizing the relationship between non-thermal processing, the bioavailability of polyphenols, and potential mechanisms. This review aims to summarize the effects of non-thermal processing techniques on the content and bioavailability of polyphenols in fruits and vegetables. Importantly, the disruption of cell walls and membranes, the inhibition of enzyme activities, free radical reactions, plant stress responses, and interactions of polyphenols with the food matrix caused by non-thermal processing are described. This study aims to enhance understanding of the significance of non-thermal processing technology in preserving the nutritional properties of dietary polyphenols in plant-based foods. It also offers theoretical support for the contribution of non-thermal processing technology in improving food nutrition.
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Affiliation(s)
- Yichen Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Tong Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Xiaojie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Juntao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Haixia Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
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Silva Júnior MED, Silva NBD, Araújo MVRL, Converti A, Dos Santos Lima M, Maciel MIS. Effect of coating material on microencapsulated phenolic compounds extracted from agroindustrial ciriguela peel residue. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1335-1346. [PMID: 37782290 DOI: 10.1002/jsfa.13018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 09/24/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023]
Abstract
BACKGROUND Extract of ciriguela residue was microencapsulated by spray-drying and freeze-drying using maltodextrin (M), gum arabic (GA) and their mixture (50% M; 50% GA on dry basis) as encapsulating agents. Total phenolic compounds (TPC), antioxidant activity, physicochemical properties, profile of phenolic compounds by HPLC with diode-array detection and storage stability were evaluated. RESULTS TPC content of powders ranged from 306.9 to 451.2 mg gallic acid equivalent g-1 dry powder. The spray-dried powder prepared using GA as encapsulating agent had higher TPC content and antioxidant activity, whereas the freeze-dried powder had lower moisture and water activity. Spray-dried microcapsules had spherical shape, whereas freeze-dried products had irregular structures. The profile of phenolic compounds identified in samples was similar, with rutin (342.59 and 72.92 μg g-1 ) and quercetin (181.02 and 43.24 μg g-1 ) being the major compounds in liquid and freeze-dried extracts, respectively, whereas myricetin (97.41 μg g-1 ) was predominant in spray-dried ones. Storage stability tests carried out for 45 days at 7 or 25 °C revealed no statistically significant difference in TPC. CONCLUSION Ciriguela residue can be considered a source of TPC and used as ingredient with good antioxidant activity in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | | | - Maria Vitória Rolim Lemos Araújo
- Laboratory of Physical-Chemical Analysis of Food, Department of Consumer Sciences, Federal Rural University of Pernambuco, Recife, Brazil
| | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, University of Genoa, Pole of Chemical Engineering, Genoa, Italy
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Brazil
| | - Maria Inês Sucupira Maciel
- Technology Center, Federal University of Paraiba, João Pessoa, Brazil
- Food Science and Technology Graduate Program, Federal Rural University of Pernambuco, Recife, Brazil
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Belmonte-Herrera BH, Domínguez-Avila JA, Ayala-Zavala JF, Valenzuela-Melendres M, Tortoledo-Ortiz O, González-Aguilar GA. Optimization and In Vitro Digestion of a Guava ( Psidium guajava), Mamey ( Pouteria sapota) and Stevia ( Stevia rebaudiana) Functional Beverage. Foods 2023; 13:142. [PMID: 38201170 PMCID: PMC10778707 DOI: 10.3390/foods13010142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 12/18/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
Guava and mamey are phenolic- and carotenoid-rich fruits with potential health benefits, but are minimally used as ingredients in functional beverages. The objectives of the present work are to optimize the content of guava and mamey pulps and a stevia solution in the formulation of a functional beverage with high content of bioactive compounds and sensory acceptability using a mixture design analysis, and to analyze its composition after in vitro digestion. The optimized formulation (17.77 and 19.23 g of guava and mamey pulps, respectively; 1% stevia solution) yielded a beverage with 418.21 mg gallic acid equivalents (GAE)/100 mL and 0.20 mg β-carotene/100 mL, and an antioxidant capacity of 213.58, 78.90 and 234.03 mg Trolox equivalents (TE)/100 mL using three methodologies. The mathematical model developed was significant (p < 0.05), according to R2 values between 0.70 and 0.75. α- and β-carotene were quantified during the oral phase of in vitro digestion. Gallic, p-coumaric, ferulic and chlorogenic acids were also identified. The beverage had a general acceptability of 6.72. We conclude that the mathematical model developed was a good predictor of the experimental data and that the optimized beverage contained high bioactive concentrations (phenolics and carotenoids) and was well-accepted by potential consumers.
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Affiliation(s)
- Beatriz Haydee Belmonte-Herrera
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - J. Abraham Domínguez-Avila
- CONAHCYT-Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico;
| | - J. Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - Martín Valenzuela-Melendres
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - Orlando Tortoledo-Ortiz
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
| | - Gustavo A. González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico; (B.H.B.-H.); (J.F.A.-Z.); (M.V.-M.); (O.T.-O.)
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da Silva Júnior ME, Araújo MVRL, Martins ACS, Dos Santos Lima M, da Silva FLH, Converti A, Maciel MIS. Microencapsulation by spray-drying and freeze-drying of extract of phenolic compounds obtained from ciriguela peel. Sci Rep 2023; 13:15222. [PMID: 37709786 PMCID: PMC10502068 DOI: 10.1038/s41598-023-40390-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 08/09/2023] [Indexed: 09/16/2023] Open
Abstract
Microcapsules of ciriguela peel extracts obtained by ultrasound-assisted extraction were prepared by spray drying, whose results were compared with those of freeze-drying as a control. The effects of spray-drying air temperature, feed flow rate and ratio of encapsulating agents (maltodextrin and arabic gum) were studied. Encapsulation efficiency, moisture content, total phenolic compounds (TPC), water activity, hygroscopicity, solubility, colorimetric parameters, phenolic profile by HPLC/DAD, simulated gastrointestinal digestion and morphology of spray-dried and freeze-dried microcapsules were evaluated, as well as their stability of TPC during 90 days storage at 7 and 25 °C. Spray-dried extract showed higher encapsulation efficiency (98.83%) and TPC (476.82 mg GAE g-1) than freeze-dried extract. The most abundant compounds in the liquid extract of ciriguela peel flour were rutin, epicatechin gallate, chlorogenic acid and quercetin. Rutin and myricetin were the major flavonoids in the spray-dried extract, while quercetin and kaempferol were in the freeze-dried one. The simulated gastrointestinal digestion test of microencapsulated extracts revealed the highest TPC contents after the gastric phase and the lowest one after the intestinal one. Rutin was the most abundant compound after the digestion of both spray-dried (68.74 µg g-1) and freeze-dried (93.98 µg g-1) extracts. Spray-dried microcapsules were of spherical shape, freeze-dried products of irregular structures. Spray-dried microcapsules had higher phenolic compounds contents after 90 days of storage at 7 °C compared to those stored at 25 °C, while the lyophilized ones showed no significant difference between the two storage temperatures. The ciriguela agro-industrial residue can be considered an interesting alternative source of phenolic compounds that could be used, in the form of bioactive compounds-rich powders, as an ingredient in pharmaceutical, cosmetic and food industries.
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Affiliation(s)
| | - Maria Vitória Rolim Lemos Araújo
- Laboratory of Physical-Chemical Analysis of Food, Department of Consumer Sciences, Federal Rural University of Pernambuco, Recife, Brazil
| | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, PE, 56314-520, Brazil
| | | | - Attilio Converti
- Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, University of Genoa, Via Opera Pia 15, 16145, Genoa, Italy
| | - Maria Inês Sucupira Maciel
- Food Science and Technology Graduate Program, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.
- Food Science and Technology Graduate Program, Federal Rural University of Pernambuco, Recife, Brazil.
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Szopa K, Szajnar K, Pawlos M, Znamirowska-Piotrowska A. Probiotic Fermented Goat's and Sheep's Milk: Effect of Type and Dose of Collagen on Survival of Four Strains of Probiotic Bacteria during Simulated In Vitro Digestion Conditions. Nutrients 2023; 15:3241. [PMID: 37513662 PMCID: PMC10384213 DOI: 10.3390/nu15143241] [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: 06/15/2023] [Revised: 06/28/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
Microbial tolerance of digestive stresses depends not only on the bacterial strain but also on the structure and physicochemical properties of the supply chain and the foods that contain it. In the present study, we aimed to evaluate the effects of the type of milk (ovine, caprine) and the type and dose of collagen on the viability of four probiotic strains, Lacticaseibacillus paracasei L-26, Lacticaseibacillus casei 431, Lactobacillus acidophilus LA-5, and Lacticaseibacillus rhamnosus Lr-32, during in vitro gastrointestinal digestion. The highest survival rate under simulated in vitro digestion conditions compared to the number of cells before digestion was found in two strains, L. casei and L. paracasei, where survival rates were greater than 50% in each batch. The survival rate of the L. rhamnosus strain ranged from 41.05% to 64.23%. In caprine milk fermented by L. acidophilus, a higher survival rate was found in milk with 1.5% hydrolysate than the control, by about 6%. Survival of the L. rhamnosus strain was favorably affected by the 3% addition of bovine collagen in caprine milk, which increased survival by about 14% compared to the control sample. Adding 3% of hydrolysate to sheep's and goat's milk enhanced the survival of the L. rhamnosus strain by 3% and 19%, respectively. This study reports that fermented caprine and ovine milk may be suitable matrices for the probiotic supply of commercial dairy starter cultures and promote gut homeostasis.
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Affiliation(s)
- Kamil Szopa
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Katarzyna Szajnar
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
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Kowalczyk M, Znamirowska-Piotrowska A, Buniowska-Olejnik M, Zaguła G, Pawlos M. Bioavailability of Macroelements from Synbiotic Sheep's Milk Ice Cream. Nutrients 2023; 15:3230. [PMID: 37513648 PMCID: PMC10383885 DOI: 10.3390/nu15143230] [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: 06/26/2023] [Revised: 07/19/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
To determine the potential bioavailability of macroelements (Ca, Mg, P, K), probiotic ice cream samples (Lactaseibacillus paracasei L-26, Lactobacillus casei 431, Lactobacillus acidophilus LA-5, Lactaseibacillus rhamnosus and Bifidobacterium animalis ssp. lactis BB-12) from sheep's milk with inulin, apple fiber and inulin, or apple fiber and control samples were submitted to in vitro digestion in the mouth, stomach and small intestine. The bioavailability of calcium in the ice cream samples ranged from 40.63% to 54.40%, whereas that of magnesium was 55.64% to 44.42%. The highest bioavailability of calcium and magnesium was shown for the control samples. However, adding 4% inulin reduced the bioavailability of calcium by about 3-5% and magnesium only by about 5-6%. Adding 4% apple fiber reduced the bioavailability of calcium by as much as 6-12% and magnesium by 7-8%. The highest bioavailability of calcium was determined in ice cream with L. paracasei, and the highest bioavailability of magnesium was determined in ice cream with L. casei. The bioavailability of phosphorus in ice cream ranged from 47.82% to 50.94%. The highest bioavailability of phosphorus (>50%) was in sheep ice cream fermented by B. animalis. In the control ice cream, the bioavailability of potassium was about 60%. In ice cream with inulin, the bioavailability of potassium was lower by 3-4%, and in ice cream with apple fiber, the bioavailability of potassium was lower by up to 6-9%. The bioavailability of potassium was significantly influenced only by the addition of dietary fiber. The results of the study confirmed the beneficial effect of bacteria on the bioavailability of Ca, Mg and P.
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Affiliation(s)
- Magdalena Kowalczyk
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland
| | - Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland
| | - Grzegorz Zaguła
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food and Nutrition Technology, College of Natural Science, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland
| | - Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland
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7
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Dima C, Assadpour E, Nechifor A, Dima S, Li Y, Jafari SM. Oral bioavailability of bioactive compounds; modulating factors, in vitro analysis methods, and enhancing strategies. Crit Rev Food Sci Nutr 2023:1-39. [PMID: 37096550 DOI: 10.1080/10408398.2023.2199861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Foods are complex biosystems made up of a wide variety of compounds. Some of them, such as nutrients and bioactive compounds (bioactives), contribute to supporting body functions and bring important health benefits; others, such as food additives, are involved in processing techniques and contribute to improving sensory attributes and ensuring food safety. Also, there are antinutrients in foods that affect food bioefficiency and contaminants that increase the risk of toxicity. The bioefficiency of food is evaluated with bioavailability which represents the amount of nutrients or bioactives from the consumed food reaching the organs and tissues where they exert their biological activity. Oral bioavailability is the result of some physicochemical and biological processes in which food is involved such as liberation, absorption, distribution, metabolism, and elimination (LADME). In this paper, a general presentation of the factors influencing oral bioavailability of nutrients and bioactives as well as the in vitro techniques for evaluating bioaccessibility and is provided. In this context, a critical analysis of the effects of physiological factors related to the characteristics of the gastrointestinal tract (GIT) on oral bioavailability is discussed, such as pH, chemical composition, volumes of gastrointestinal (GI) fluids, transit time, enzymatic activity, mechanical processes, and so on, and the pharmacokinetics factors including BAC and solubility of bioactives, their transport across the cell membrane, their biodistribution and metabolism. The impact of matrix and food processing on the BAC of bioactives is also explained. The researchers' recent concerns for improving oral bioavailability of nutrients and food bioactives using both traditional techniques, for example, thermal treatments, mechanical processes, soaking, germination and fermentation, as well as food nanotechnologies, such as loading of bioactives in different colloidal delivery systems (CDSs), is also highlighted.
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Affiliation(s)
- Cristian Dima
- Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Alexandru Nechifor
- Faculty of Medicine and Pharmacy - Medical Clinical Department, Dunarea de Jos" University of Galati, Galati, Romania
| | - Stefan Dima
- Faculty of Science and Environment, "Dunarea de Jos" University of Galati, Galati, Romania
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Yahia EM, de Jesús Ornelas-Paz J, Brecht JK, García-Solís P, Elena Maldonado Celis M. The contribution of mango fruit (Mangifera indica L.) to human nutrition and health. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
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9
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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10
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Unique roles in health promotion of dietary flavonoids through gut microbiota regulation: Current understanding and future perspectives. Food Chem 2023; 399:133959. [DOI: 10.1016/j.foodchem.2022.133959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 08/08/2022] [Accepted: 08/13/2022] [Indexed: 11/21/2022]
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11
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Verônica Cardoso de Souza B, de Morais Sousa M, Augusto Gasparotto Sattler J, Cristina Sousa Gramoza Vilarinho Santana A, Bruno Fonseca de Carvalho R, de Sousa Lima Neto J, de Matos Borges F, Angelica Neri Numa I, Braga Ribeiro A, César Cunha Nunes L. Nanoencapsulation and bioaccessibility of polyphenols of aqueous extracts from Bauhinia forficata link. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 5:100144. [PMID: 36404894 PMCID: PMC9672949 DOI: 10.1016/j.fochms.2022.100144] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 09/16/2022] [Accepted: 11/05/2022] [Indexed: 06/16/2023]
Abstract
Bauhinia forficata Link is a plant rich in polyphenols that has been used mainly for its hypoglycemic activity, which is related to its antioxidant and anti-inflammatory potential. However, the beneficial effect of these bioactive compounds is directly dependent on their bioaccessibility and bioavailability, requiring processing techniques that can improve and preserve their biological activities. This work aimed to obtain nanocapsulated extracts from the infusion (ESIN) and decoction (ESDC) of B. forficata Link leaves, by spray drying. The encapsulating agents used were maltodextrin and colloidal silicon dioxide. The nanocapsules were characterized by HPLC-PDA-ESI-IT-MS n , evaluated the bioaccessibility of polyphenols after simulated digestion and their antioxidant activity. Additionally, an extensive physicochemical characterization of the nanocapsulated extracts was carried out and their stability and technological parameters were evaluated. The ESIN and ESDC extracts had yields of 57.3 % and 62.7 %, with average nanocapsules sizes of 0.202 μm and 0.179 μm, low humidity and water activity (<0.5), powder density and proper flow properties (Hausner ratio ≤ 1.25; Carr index 18-19 %). Scanning electron microscopy showed a spherical and amorphous morphology and low viscosity, which may have favored the solubility profile. The phenolic compounds of the nanocapsules degraded after 400 °C, showing high thermal stability. The infrared spectra identified the presence of maltodextrin and phenolic compounds and that there were no reactions between them. Chromatography confirmed the presence of phenolic compounds, mainly flavonols and their O-glycosylated derivatives, as well as carbohydrates, probably maltodextrin. Simulated in vitro digestion showed that polyphenols and flavonoids from ESIN and ESDC nanocapsules were bioaccessible after the gastric phase (49.38 % and 64.17 % of polyphenols and 64.08 % and 36.61 % of flavonoids) and duodenal (52.68 % and 79.06 % of polyphenols and 13.24 % and 139.03 % of flavoids), with a variation from 52.27 % to 70.55 % of the antioxidant activity maintained, by the ORAC method, after gastric digestion and still 25 %, after duodenal. Therefore, the nanoencapsulation of extracts of B. forficata is a viable option for the preservation of their bioactive compounds, making them bioaccessible and with antioxidant activity, which make them suitable for incorporation into various nutraceutical formulations, such as capsules, tablets and sachets.
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Affiliation(s)
| | - Mariana de Morais Sousa
- Department of Hospitality, Leisure and Food Production, Federal Institute of Education Science and Technology of Piaui, Campus Zona Sul, São Pedro, Teresina, Piaui, Brazil
| | - José Augusto Gasparotto Sattler
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | | | | | | | - Fernando de Matos Borges
- Post-Graduate Program in Materials Science and Engineering, Federal University of Piaui, Campus Ministro Petrônio Portela, Ininga, Teresina, Piaui, Brazil
| | - Iramaia Angelica Neri Numa
- Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil
| | - Alessandra Braga Ribeiro
- Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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12
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Kowalczyk M, Znamirowska-Piotrowska A, Buniowska-Olejnik M, Pawlos M. Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions. Nutrients 2022; 14:nu14214454. [PMID: 36364717 PMCID: PMC9655080 DOI: 10.3390/nu14214454] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/17/2022] [Accepted: 10/20/2022] [Indexed: 01/24/2023] Open
Abstract
We conducted a study to determine the survival of bacterial cells under in vitro digestion. For this purpose, ice cream mixes were prepared: control, with 4% inulin, 2.5% inulin and 1.5% apple fiber and 4% apple fiber. Each inoculum (pH = 4.60 ± 0.05), containing 9 log cfu g-1 bacteria, at 5% (w/w) was added to the ice cream mixes (Lacticaseibacilluscasei 431, Lactobacillus acidophilus LA-5, Lacticaseibacillus paracasei L-26, Lacticaseibacillusrhamnosus, Bifidobacterium animalis ssp. lactis BB-12) and fermentation was carried out to pH 4.60 ± 0.05. The in vitro digestion method simulated the stages of digestion that occur in the mouth, stomach and small intestine under optimal controlled conditions (pH value, time and temperature). At each stage of digestion, the survival rate of probiotic bacteria was determined using the plate-deep method. As expected, in the oral stage, there was no significant reduction in the viability of the probiotic bacteria in any ice cream group compared to their content before digestion. In the stomach stage, Bifidobacterium animalis ssp. lactis BB-12 strain had the highest viable counts (8.48 log cfu g-1) among the control samples. Furthermore, a 4% addition of inulin to ice cream with Bifidobacterium BB-12 increased gastric juice tolerance and limited strain reduction by only 16.7% compared to the number of bacterial cells before digestion. Regarding ice cream samples with Bifidobacterium BB-12, replacing part of the inulin with apple fiber resulted in increased survival at the stomach stage and a low reduction in the bacterial population of only 15.6% compared to samples before digestion. At the stomach stage, the positive effect of the addition of inulin and apple fiber was also demonstrated for ice cream samples with Lacticaseibacilluscasei 431 (9.47 log cfu g-1), Lactobacillus acidophilus LA-5 (8.06 log cfu g-1) and Lacticaseibacillus paracasei L-26 (5.79 log cfu g-1). This study showed the highest sensitivity to simulated gastric stress for ice cream samples with Lacticaseibacillusrhamnosus (4.54 log cfu g-1). Our study confirmed that the 4% addition of inulin to ice cream increases the survival rate of L. casei and Bifidobacterium BB-12 in simulated intestinal juice with bile by 0.87 and 2.26 log cfu g-1, respectively. The highest viable count in the small intestine stage was observed in ice cream with L. acidophilus. The addition of inulin increased the survival of L. rhamnosus by 10.8% and Bifidobacterium BB-12 by about 22% under conditions of simulated in vitro digestion compared to their control samples. The survival rates of L. casei and L. paracasei were also highly affected by the 4% addition of apple fiber, where the increase under gastrointestinal passage conditions was determined to range from 7.86-11.26% compared to their control counterparts. In comparison, the lowest survival rate was found in the control ice cream with L. rhamnosus (47.40%). In our study at the intestinal stage, only five ice cream groups: a sample with 4% inulin and L. acidophilus, a control sample with Bifidobacterium BB12, a sample with 2.5% inulin and 1.5% apple fiber with Bifidobacterium BB12, a control sample with L. rhamnosus, a sample with 4% fiber and L. rhamnosus reported bacterial cell counts below 6 log cfu g-1 but higher than 5 log cfu g-1. However, in the remaining ice cream groups, viable counts of bacterial cells ranged from 6.11 to 8.88 log cfu g-1, ensuring a therapeutic effect. Studies have clearly indicated that sheep milk ice cream could provide a suitable matrix for the delivery of probiotics and prebiotics and contribute to intestinal homeostasis. The obtained results have an applicative character and may play an essential role in developing new functional sheep milk ice cream.
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13
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Gonçalves Santana M, Freitas-Silva O, Mariutti LRB, Teodoro AJ. A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits. Crit Rev Food Sci Nutr 2022; 64:1780-1790. [PMID: 36062814 DOI: 10.1080/10408398.2022.2119203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
International guidelines strongly advise about the frequent and varied intake of plant in diet. In this scenario, the consumption of fruits is closely related to health benefits due to the abundant presence of bioactive substances. Accordingly, the production of tropical fruits has stood out worldwide, reaching records since the past decade. However, to ensure that phenolic substances are indeed used by the body, they need to be accessible for absorption. For this purpose, several methods are used to assess the phenomenon of bioaccessibility. We provide information on i) in vitro methods for the evaluation of the bioaccessibility of phenolic compounds in tropical fruits, including their derivatives and by-products; ii) a study performed using a semi-dynamic in vitro digestion model; iii) simulated digestion with a dialysis membrane step, polyphenol transport/uptake using cell culture, and in vitro colonic fermentation process. Although standardized static and semi-dynamic in vitro digestion methods already exist, few studies use these protocols to assess the bioaccessibility of polyphenols in tropical fruits. To guarantee that in vitro digestion assays reproduce consistent results compared to in vivo reference methods, it is essential to universalize standardized methods that allow the comparison between results, enabling the validation of in vitro digestion methods.
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Affiliation(s)
| | - Otniel Freitas-Silva
- Embrapa Food Agroindustry, Brazilian Agricultural Research Corporation, Rio de Janeiro, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Anderson Junger Teodoro
- Department of Nutrition and Dietetic, Faculty of Nutrition, Fluminense Federal University, Niterói, Rio de Janeiro, Brazil
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14
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Ozkan G, Esatbeyoglu T, Capanoglu E. Bioavailability of Rosehip ( Rosa canina L.) Infusion Phenolics Prepared by Thermal, Pulsed Electric Field and High Pressure Processing. Foods 2022; 11:1955. [PMID: 35804770 PMCID: PMC9265957 DOI: 10.3390/foods11131955] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 06/24/2022] [Accepted: 06/29/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, the in vitro bioavailability of rosehip infusion phenolics, mainly catechin, as a response to conventional and non-thermal treatments by combining gastrointestinal digestion and a Caco-2 cell culture model, was investigated. After application of thermal treatment (TT, 85 °C/10 min), high pressure (HPP, 600 MPa/5 min) or pulsed electric field (PEF, 15 kJ/kg) processing, all samples were subjected to simulated gastrointestinal digestion. Then, the amount of maximum non-toxic digest ratio was determined by the cytotoxicity sulforhodamine B (SRB) assay. Next, Caco-2 cells were exposed to 1:5 (v/v) times diluted digests in order to simulate the transepithelial transportation of catechin. Results showed that non-thermally processed samples (5.19 and 4.62% for HPP and PEF, respectively) exhibited greater transportation across the epithelial cell layer compared to than that of the TT-treated sample (3.42%). The present study highlighted that HPP and PEF, as non-thermal treatments at optimized conditions for infusions or beverages, can be utilized in order to enhance the nutritional quality of the final products.
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Affiliation(s)
- Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey;
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey;
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15
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Calligaris S, Moretton M, Melchior S, Mosca AC, Pellegrini N, Anese M. Designing food for the elderly: the critical impact of food structure. Food Funct 2022; 13:6467-6483. [PMID: 35678510 DOI: 10.1039/d2fo00099g] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Ageing is an unavoidable progressive process causing many changes of the individual life. However, if faced in an efficient way, living longer in a healthy status could be an opportunity for all. In this context, food consumption and dietary patterns are pivotal factors in promoting active and healthy ageing. The development of food products tailored for the specific needs of the elderly might favour the fulfilment of nutritionally balanced diets, while reducing the consequences of malnutrition. To this aim, the application of a food structure design approach could be particularly profitable, being food structure responsible to the final functionalities of food products. In this narrative review, the physiological changes associated to food consumption occurring during ageing were firstly discussed. Then, the focus shifted to the possible role of food structure in delivering target functionalities, considering food acceptability, digestion of the nutrients, bioactive molecules and probiotic bacteria.
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Affiliation(s)
- Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Ana Carolina Mosca
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
| | - Monica Anese
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
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16
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Mendonça JDS, Guimarães RDCA, Zorgetto-Pinheiro VA, Fernandes CDP, Marcelino G, Bogo D, Freitas KDC, Hiane PA, de Pádua Melo ES, Vilela MLB, do Nascimento VA. Natural Antioxidant Evaluation: A Review of Detection Methods. Molecules 2022; 27:3563. [PMID: 35684500 PMCID: PMC9182375 DOI: 10.3390/molecules27113563] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/19/2021] [Accepted: 11/24/2021] [Indexed: 02/04/2023] Open
Abstract
Antioxidants have drawn the attention of the scientific community due to being related to the prevention of various degenerative diseases. The antioxidant capacity has been extensively studied in vitro, and different methods have been used to assess its activity. However, the main issues related to studying natural antioxidants are evaluating whether these antioxidants demonstrate a key role in the biological system and assessing their bioavailability in the organism. The majority of outcomes in the literature are controversial due to a lack of method standardization and their proper application. Therefore, this study aims to compile the main issues concerning the natural antioxidant field of study, comparing the most common in vitro methods to evaluate the antioxidant activity of natural compounds, demonstrating the antioxidant activity in biological systems and the role of the main antioxidant enzymes of redox cellular signaling and explaining how the bioavailability of bioactive compounds is evaluated in animal models and human clinical trials.
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Affiliation(s)
- Jenifer da Silva Mendonça
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Rita de Cássia Avellaneda Guimarães
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Verônica Assalin Zorgetto-Pinheiro
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Carolina Di Pietro Fernandes
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
| | - Gabriela Marcelino
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Danielle Bogo
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Karine de Cássia Freitas
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Priscila Aiko Hiane
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
| | - Elaine Silva de Pádua Melo
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
- School of Medicine, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
| | | | - Valter Aragão do Nascimento
- Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (J.d.S.M.); (R.d.C.A.G.); (V.A.Z.-P.); (G.M.); (D.B.); (K.d.C.F.); (P.A.H.); (E.S.d.P.M.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
- School of Medicine, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
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17
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Bioaccessibility and transepithelial transportation of cranberrybush (Viburnum opulus) phenolics: Effects of non-thermal processing and food matrix. Food Chem 2022; 380:132036. [DOI: 10.1016/j.foodchem.2021.132036] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 12/11/2021] [Accepted: 12/31/2021] [Indexed: 01/01/2023]
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18
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Silva do Nascimento C, Santos BN, Rodrigues S. High‐intensity ultrasound processed acerola juice containing oligosaccharides and dextran promotes
Lacticaseibacillus casei
NRRL B‐442 growth. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Brenda N. Santos
- Chemical Engineering Department Federal University of Ceará Campus do Pici, Bloco 709 CEP 60440‐900 Fortaleza CE Brazil
| | - Sueli Rodrigues
- Food Engineering Department Federal University of Ceará Campus do Pici, Bloco 858 CEP 60440‐900 Fortaleza CE Brazil
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19
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Yuan L, Cheng F, Yi J, Cai S, Liao X, Lao F, Zhou L. Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice. Food Chem 2022; 373:131397. [PMID: 34710695 DOI: 10.1016/j.foodchem.2021.131397] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 09/10/2021] [Accepted: 10/11/2021] [Indexed: 11/04/2022]
Abstract
In this study, the effect of high-pressure processing (HPP) and thermal treatments, including pasteurization (PT) and high-temperature short-time sterilization (HTST) on pomegranate juice (PJ) color attributes, anthocyanin (ACNs), vitamin C, and in vitro bioaccessibility of ACNs and antioxidants were investigated. Compared to HPP, thermal treatments significantly changed the CIE color, decreased the total monomeric ACNs and total vitamin C contents, and increased the percent polymeric color (PPC) and browning index (BI). Correlation analysis showed that the generation of polymeric ACNs played a significant role in color change during thermal treatments. The recovery of 7 ACNs in the control sample after in vitro gastrointestinal digestion was ranged from 0.43% to 5.0% and total individual ACNs after digestion showed no significant changes among different treatments. These results contributed to promoting the color quality and health benefits of pomegranate juice rich in ACNs by optimizing the processing conditions in the food industry.
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Affiliation(s)
- Lei Yuan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Fengyun Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China.
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20
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Dey G, Ghosh A, Tangirala RK. “Technological convergence” of preventive nutrition with non‐thermal processing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gargi Dey
- School of Biotechnology Kalinga Institute of Industrial Technology Patia, Bhubaneswar, Odisha India
- GUT LEBEN INC. San Diego California USA
| | - Annesha Ghosh
- School of Biotechnology Kalinga Institute of Industrial Technology Patia, Bhubaneswar, Odisha India
| | - Rajendra K Tangirala
- GUT LEBEN INC. San Diego California USA
- Clinical Chemistry Department of Laboratory Medicine Karolinska Institutet Stockholm Sweden
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21
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Trych U, Buniowska M, Skąpska S, Kapusta I, Marszałek K. Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031036. [PMID: 35164299 PMCID: PMC8839513 DOI: 10.3390/molecules27031036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/27/2022] [Accepted: 01/29/2022] [Indexed: 11/17/2022]
Abstract
Blackcurrant juice (Ribes nigrum L.) was subjected to supercritical carbon dioxide (SCCD) at 10, 30, and 60 MPa for 10 min at 45 °C, as well as thermally treated at 45 and 85 °C for 10 min to determine the stability, antioxidant capacity (AC), and bioaccessibility (BAc) of vitamin C, total anthocyanins, and their individual monomers. An in vitro gastrointestinal digestion model completed with dialysis was used to assess BAc. The use of SCCD at each of the pressures applied improved the stability of vitamin C, total anthocyanins, and AC before in vitro digestion. As a result of digestion, the total content of vitamin C, anthocyanins, and AC decreased. The highest BAc of vitamin C was noted in fresh juice (FJ) (40%) and after mild heat treatment at 45 °C (T45) (46%). The highest BAc of total anthocyanins was also noted in the FJ (4.4%). The positive effect of the application of SCCD on the BAc of the delphinidin-3-O-glycosides was observed compared to T45 and thermal pasteurization at 85 °C (T85). Although SCCD did not significantly improve the BAc of vitamin C and total anthocyanins, the higher AC of SCCD samples after intestinal digestion (ABTS+• and DPPH•) and in dialysate (ABTS+•) compared to thermally treated was observed. The protocatechuic acid was detected by UPLC-PDA-MS/MS as the major metabolite formed during the digestion of delphinidin-3-O-rutinoside. This may indicate the influence of SCCD on improvement of the accessibility of antioxidants for digestion, thanks to which more metabolites with high antioxidant activity were released.
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Affiliation(s)
- Urszula Trych
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland; (S.S.); (K.M.)
- Correspondence:
| | - Magdalena Buniowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklinskiej 2D St., 35601 Rzeszow, Poland;
| | - Sylwia Skąpska
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland; (S.S.); (K.M.)
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, 2D Zelwerowicza St., 35601 Rzeszow, Poland;
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02532 Warsaw, Poland; (S.S.); (K.M.)
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, 2D Zelwerowicza St., 35601 Rzeszow, Poland;
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22
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Kos T, Kuznietsova I, Sheiko T, Khomichak L, Bal-Prylypko L, Vasyliv V, Gudzenko M, Nikolaenko M, Bondar M, Haidai I. Improving the method of determining the mass fraction of magnesium carbonate and the study of the chemical composition of carbonate rocks for the effective conduct of the technological process of sugar production. POTRAVINARSTVO 2021. [DOI: 10.5219/1620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The article considers an improved method for determining the content of magnesium carbonate in the carbonate rock. An adjusted method for determining the content of magnesium carbonate was included in the complete establishment of chemical analysis of limestone, which includes the determination of moisture, impurities insoluble in hydrochloric acid, the amount of one and a half oxides of aluminum and iron, calcium carbonate and magnesium carbonate (advanced method), calcium sulfate, alkali metal oxides of potassium and sodium. The obtained experimental data were entered into a single table and summed up the material balance of all components of the carbonate rock. As a result, it was found that this technique includes the following criteria: it is the most accurate, most accessible, and cheap. The use of adjusted methods for determining the content of calcium and magnesium carbonate in limestone will make it possible to establish the objective chemical composition of the carbonate rock and avoid several technological problems. Namely, the excess of uncontrolled magnesium carbonate contributes to the formation of the liquid phase, which in turn reduces the concentration of chemically active lime and promotes the formation of melts in the lime kiln, deteriorating filtration rates, clogging the evaporating station, and so on. Therefore, having information about the real component composition of limestone, the technologist will be able to adjust the technological process in advance, which will lead to the preservation of natural resources while the quality of finished products will not decrease.
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23
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Kos T, Kuznietsova I, Sheiko T, Khomichak L, Kambulova Y, Bal-Prylypko L, Vasyliv V, Nikolaenko M, Bondar M, Babych I. An improved method for determining the mass fraction of calcium carbonate in the carbonate bedrock. POTRAVINARSTVO 2021. [DOI: 10.5219/1591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the article it is offered to enter in the technological audit of the lime department of sugar factory the adjusted technique of the definition of the maintenance of calcium carbonate in carbonate breed. For this purpose, a complete chemical analysis of limestone was performed, which includes determination of moisture content, impurities insoluble in hydrochloric acid, the amount of one and a half oxides of aluminum and iron, calcium carbonate (advanced method), and magnesium carbonate, calcium sulfate, alkali metal oxides, potassium, and sodium. The obtained experimental data are summarized in one table and the material balance of all components of carbonate bedrock is summarized. The proposed method made it possible to obtain objective data on the component composition of the carbonate material. This, in turn, avoids many technological problems, namely to reduce the formation of melts in the lime kiln, improve the filtration of juices, increase the ability of lime to chemically interact with water, reduce the volume of water on the juicer etc. Thus, the use of the recommended method for determining calcium carbonate (CaCO3), as part of the technological audit, will allow early adjustment of the process, which will give maximum energy and resource savings, as well as increase the level of environmental friendliness of the enterprise.
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24
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Banwo K, Olojede AO, Adesulu-Dahunsi AT, Verma DK, Thakur M, Tripathy S, Singh S, Patel AR, Gupta AK, Aguilar CN, Utama GL. Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101320] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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25
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Positive effects of ultrasound pretreatment on the bioaccessibility and cellular uptake of bioactive compounds from broccoli: Effect on cell wall, cellular matrix and digesta. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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K F Leite A, Fonteles TV, B A R Miguel T, Silvestre da Silva G, Sousa de Brito E, Alves Filho EG, Fernandes FAN, Rodrigues S. Atmospheric cold plasma frequency imparts changes on cashew apple juice composition and improves vitamin C bioaccessibility. Food Res Int 2021; 147:110479. [PMID: 34399475 DOI: 10.1016/j.foodres.2021.110479] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 04/29/2021] [Accepted: 05/23/2021] [Indexed: 11/26/2022]
Abstract
This study evaluated the atmospheric cold plasma (ACP) effect on cashew apple juice composition at different frequencies (200 and 700 Hz). The impact of this non-thermal technology on the organic juice compounds after the processing and along with the in vitro digestion carried out in a simulated digestion system at 37 °C/6 h was evaluated. The changes in the juice composition were determined by NMR spectroscopy and chemometric analyses. Vitamin C and total phenolic compounds were also quantified in processed and non-processed (control) juices and after each digestion phase. The results showed decreased glucose and fructose in samples treated by ACP and an increment in malic acid concentration for ACP700. ACP increased the amount of vitamin C in the juices and did not affect the total phenolic content. The gastric digestion highlighted the pronounced effect of plasma on the juice composition, increasing all of the components detected by NMR. Cashew apple juice processed by ACP700 presented a higher concentration of malic acid and phenylalanine. An increased bioaccessibility of vitamin C was also found for ACP700. Although ACP processing has decreased some compounds' concentration, this technology improved the bioaccessibility of vitamin C - the main bioactive compound of cashew apple juice.
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Affiliation(s)
- Ana K F Leite
- Department of Chemical Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil
| | - Thatyane V Fonteles
- Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil
| | - Thaiz B A R Miguel
- Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil
| | - Giselle Silvestre da Silva
- Embrapa Tropical Agroindustry, Rua Dra Sara Mesquita Rua Dr(a), Sara Mesquita, n(o) 2.270, CEP 60511-110, Fortaleza-CE, Brazil
| | - Edy Sousa de Brito
- Embrapa Tropical Agroindustry, Rua Dra Sara Mesquita Rua Dr(a), Sara Mesquita, n(o) 2.270, CEP 60511-110, Fortaleza-CE, Brazil
| | - Elenilson G Alves Filho
- Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil
| | - Fabiano A N Fernandes
- Department of Chemical Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil
| | - Sueli Rodrigues
- Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil.
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Cabanillas-Bojórquez LA, Gutiérrez-Grijalva EP, González-Aguilar GA, López-Martinez LX, Castillo-López RI, Bastidas-Bastidas PDJ, Heredia JB. Valorization of Fermented Shrimp Waste with Supercritical CO 2 Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity. Molecules 2021; 26:4465. [PMID: 34361618 PMCID: PMC8348114 DOI: 10.3390/molecules26154465] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/20/2021] [Accepted: 07/20/2021] [Indexed: 11/16/2022] Open
Abstract
Lactic acid fermentation increases the bioactive properties of shrimp waste. Astaxanthin is the principal carotenoid present in shrimp waste, which can be found esterified in the liquid fraction (liquor) after its lactic acid fermentation. Supercritical CO2 technology has been proposed as a green alternative to obtain astaxanthin from fermented shrimp waste. This study aimed to optimize astaxanthin extraction by supercritical CO2 technology from fermented liquor of shrimp waste and study bioaccessibility using simulated gastrointestinal digestion (GD) of the optimized extract. A Box-Behnken design with three variables (pressure, temperature, and flow rate) was used to optimize the supercritical CO2 extraction. The optimized CO2 extract was obtained at 300 bar, 60 °C, and 6 mL/min, and the estimated characteristics showed a predictive extraction yield of 11.17%, antioxidant capacity of 1.965 mmol of Trolox equivalent (TE)/g, and astaxanthin concentration of 0.6353 µg/g. The experiment with optimal conditions performed to validate the predicted values showed an extraction yield of 12.62%, an antioxidant capacity of 1.784 mmol TE/g, and an astaxanthin concentration of 0.52 µg/g. The astaxanthin concentration decreased, and the antioxidant capacity of the optimized extract increased during gastrointestinal digestion. In conclusion, our optimized supercritical CO2 process is suitable for obtaining astaxanthin from shrimp by-products after lactic acid fermentation.
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Affiliation(s)
- Luis Angel Cabanillas-Bojórquez
- Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico; (L.A.C.-B.); (P.d.J.B.-B.)
| | - Erick Paul Gutiérrez-Grijalva
- Cátedras CONACyT-Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico;
| | - Gustavo Adolfo González-Aguilar
- Centro de Investigación en Alimentación y Desarrollo, A. C. CTAOV, Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo CP 83304, Sonora, Mexico;
| | - Leticia Xochitl López-Martinez
- Cátedras CONACyT-Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, Hermosillo CP 83304, Sonora, Mexico;
| | - Ramón Ignacio Castillo-López
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacán CP 80013, Sinaloa, Mexico;
| | - Pedro de Jesús Bastidas-Bastidas
- Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico; (L.A.C.-B.); (P.d.J.B.-B.)
| | - José Basilio Heredia
- Centro de Investigación en Alimentación y Desarrollo, A. C. Carretera a Eldorado Km 5.5 Col. Campo El Diez, Culiacán CP 80110, Sinaloa, Mexico; (L.A.C.-B.); (P.d.J.B.-B.)
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López-Gámez G, Elez-Martínez P, Martín-Belloso O, Soliva-Fortuny R. Recent Advances toward the Application of Non-Thermal Technologies in Food Processing: An Insight on the Bioaccessibility of Health-Related Constituents in Plant-Based Products. Foods 2021; 10:foods10071538. [PMID: 34359408 PMCID: PMC8305460 DOI: 10.3390/foods10071538] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 06/25/2021] [Accepted: 06/29/2021] [Indexed: 11/20/2022] Open
Abstract
Fruits and vegetables are rich sources of bioactive compounds and micronutrients. Some of the most abundant are phenols and carotenoids, whose consumption contributes to preventing the occurrence of degenerative diseases. Recent research has shown the potential of non-thermal processing technologies, especially pulsed electric fields (PEF), ultrasounds (US), and high pressure processing (HPP), to trigger the accumulation of bioactive compounds through the induction of a plant stress response. Furthermore, these technologies together with high pressure homogenization (HPH) also cause microstructural changes in both vegetable tissues and plant-based beverages. These modifications could enhance carotenoids, phenolic compounds, vitamins and minerals extractability, and/or bioaccessibility, which is essential to exert their positive effects on health. Nevertheless, information explaining bioaccessibility changes after non-thermal technologies is limited. Therefore, further research on food processing strategies using non-thermal technologies offers prospects to develop plant-based products with enhanced bioaccessibility of their bioactive compounds and micronutrients. In this review, we attempt to provide updated information regarding the main effects of PEF, HPP, HPH, and US on health-related compounds bioaccessibility from different vegetable matrices and the causes underlying these changes. Additionally, we propose future research on the relationship between the bioaccessibility of bioactive compounds and micronutrients, matrix structure, and non-thermal processing.
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Rojas ML, Kubo MTK, Caetano‐Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15113] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Meliza Lindsay Rojas
- Dirección de Investigación y Desarrollo Universidad Privada del Norte (UPN) Trujillo Peru
| | - Mirian T. K. Kubo
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | | | - Pedro E. D. Augusto
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
- Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo Brazil
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Ozkan G, Stübler AS, Aganovic K, Dräger G, Esatbeyoglu T, Capanoglu E. Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments. Food Chem 2021; 360:129918. [PMID: 34051454 DOI: 10.1016/j.foodchem.2021.129918] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 04/07/2021] [Accepted: 04/18/2021] [Indexed: 12/18/2022]
Abstract
The effects of high pressure processing (HPP; 200-600 MPa for 5 or 15 min) and pulsed electric field (PEF; 3 kV/cm, 5-15 kJ/kg) treatment on physicochemical properties (conductivity, pH and total soluble solids content), bioactive compounds (vitamin C, total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) and chlorogenic acid contents), antioxidant capacities (DPPH and CUPRAC assays) and polyphenol oxidase (PPO) activity of cranberrybush purée were evaluated immediately after processing. The results were compared to an untreated purée. According to the results, conductivity increased significantly after PEF (15 kJ/kg) treatment. PEF and HPP treatments resulted in a better retention of bioactive compounds (increase in TPC in the range of ~4-11% and ~10-14% and TFC in the range of ~1-5% and ~6-8% after HPP and PEF, respectively) and antioxidant activity (as measured with CUPRAC method) compared to untreated sample. HPP reduced residual enzyme activity of PPO comparatively better than PEF.
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Affiliation(s)
- Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey; Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Anna-Sophie Stübler
- German Institute of Food Technologies DIL e.V., Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Kemal Aganovic
- German Institute of Food Technologies DIL e.V., Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Gerald Dräger
- Institute of Organic Chemistry, Gottfried Wilhelm Leibniz University of Hannover, Schneiderberg 1b, 30167 Hannover, Germany
| | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
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Silva-Espinoza MA, García-Martínez E, Martínez-Navarrete N. Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion. Food Chem 2021; 357:129724. [PMID: 33866244 DOI: 10.1016/j.foodchem.2021.129724] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 03/20/2021] [Accepted: 03/26/2021] [Indexed: 01/05/2023]
Abstract
Dehydrated fruit puree may be a convenient way to promote the healthy consumption of fruit based foods. Drying carriers, highly used by the food industry to stabilize dried fruit products, may show a potential encapsulating capacity of the biocompounds, that could also limit their bioaccesibility. This study analyzed the impact of gum Arabic (GA), bamboo fiber (BF), native corn starch, starch substituted with octenylsuccinic groups, pea fiber, and maltodextrin on the in vitro bioaccessibility of vitamin C (VC), total phenols (TP), and β-carotene, as well as on the antioxidant capacity during the freeze-drying and in vitro digestion of an orange puree. Amongst the formulations studied, GA + BF was the most effective for phytochemicals protection of the freeze-dried orange puree during the intestinal stage of digestion, resulting in a higher TP and VC bioaccessibility (59% and 36%, respectively).
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Affiliation(s)
- Marilú A Silva-Espinoza
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Eva García-Martínez
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
| | - Nuria Martínez-Navarrete
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
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32
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Kowalczyk M, Znamirowska A, Buniowska M. Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber. Foods 2021; 10:foods10030678. [PMID: 33810192 PMCID: PMC8004860 DOI: 10.3390/foods10030678] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/16/2021] [Accepted: 03/20/2021] [Indexed: 12/20/2022] Open
Abstract
The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g-1 to 0.46 log cfu g-1. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g-1, which means that the ice cream retained the status of a probiotic product. The Lactobacillus rhamnosus ice cream showed a lower yellow color compared to the Bifidobacterium Bb-12 ice cream. The overrun of the sheep's milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep's milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.
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33
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Zheplinska M, Mushtruk M, Vasyliv V, Sarana V, Gudzenko M, Slobodyanyuk N, Kuts A, Tkachenko S, Mukoid R. The influence of cavitation effects on the purification processes of beet sugar production juices. POTRAVINARSTVO 2021. [DOI: 10.5219/1494] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.
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Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage. Antioxidants (Basel) 2020; 10:antiox10010030. [PMID: 33396664 PMCID: PMC7824345 DOI: 10.3390/antiox10010030] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 12/22/2020] [Accepted: 12/23/2020] [Indexed: 02/07/2023] Open
Abstract
Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage. A strawberry–kale mix was compared to a strawberry–water mix (1:2 wt; pH 4), untreated, thermally, pulsed electric fields (PEF) and high-pressure processing (HPP) treated, and evaluated for anthocyanin stability and bioaccessibility during refrigerated storage. The degradation of strawberry anthocyanins during storage followed first-order kinetics and was dependent on the juice system, preservation technology and anthocyanin structure. Generally, the degradation rate was higher for the strawberry–kale mix compared to the strawberry–water mix. The untreated sample showed the highest degradation rate, followed by HPP, PEF and, then thermal. The relative anthocyanin bioaccessibility after gastric digestion was 10% higher for the thermally and PEF treated samples. Anthocyanin bioaccessibility after intestinal digestion was low due to instability at a neutral pH, especially for the strawberry–kale mix, and after thermal treatment. The storage period did not influence the relative bioaccessibility; yet, the absolute content of bioaccessible anthocyanins was decreased after storage. This research further presents that processing and formulation strongly affect the stability and bioaccessibility of anthocyanins during storage.
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Zafra-Rojas QY, González-Martínez BE, Cruz-Cansino NDS, López-Cabanillas M, Suárez-Jacobo Á, Cervantes-Elizarrarás A, Ramírez-Moreno E. Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:608-613. [PMID: 33006130 DOI: 10.1007/s11130-020-00855-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/15/2020] [Indexed: 05/27/2023]
Abstract
Agro-industries residues of fruit are a source of antioxidant compounds with a possible health impact. The aim of this study was to evaluate the total phenolic content (TPC), total monomeric anthocyanins (TMA), individual phenolic compounds (IPC), antioxidant capacity and in vitro intestinal bioaccessibility from blackberry residues (BR), and ultrasonicated blackberry residues (US-BR). The results showed that BR had higher TPC (4,016.43 mg GAE/100 g DM), TMA (364.53 mg Cy-3-Gl/100 g) antioxidant capacity by ABTS (5,422.38 mg AAE/100 g DM) and FRAP (12511.44 μmol Fe(II)/100 g DM) than US-BR. TPC and TMA obtained by US-BR were more bioaccessible (70 and 51%, respectively) compared to BR (37 and 34%, respectively). The use of ultrasound can aid the extraction of total phenolic compounds and improve their bioaccessibility. After acid hydrolysis, a high amount of individual phenolic compounds (IPC) in US-BR (chlorogenic acid, caffeic acid, apigenin, luteolin and kaempferol) was obtained compared with BR. Before in vitro digestion, total individual compounds (TIC) content was lower in the BR (29.49 mg/100 g DM) than US-BR (92.36 mg/100 g DM) and there was 5 and < 1%, respectively. Therefore, the food industry would use residues of blackberry fruits as a source of antioxidant compounds with possible health benefits.
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Affiliation(s)
- Quinatzin Yadira Zafra-Rojas
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Blanca Edelia González-Martínez
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Centro de Investigación en Nutrición y Salud Pública, Monterrey, Nuevo León, México
| | - Nelly Del Socorro Cruz-Cansino
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Manuel López-Cabanillas
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Centro de Investigación en Nutrición y Salud Pública, Monterrey, Nuevo León, México
| | - Ángela Suárez-Jacobo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Subsede Noreste, Parque PIIT, Vía de Innovación 404, 66629, Apodaca, Nuevo León, México
| | - Alicia Cervantes-Elizarrarás
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México
| | - Esther Ramírez-Moreno
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias de la Salud, Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160, San Agustín Tlaxiaca, Hidalgo, México.
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de Souza Carvalho LM, Lemos MCM, Sanches EA, da Silva LS, de Araújo Bezerra J, Aguiar JPL, das Chagas do Amaral Souza F, Alves Filho EG, Campelo PH. Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound. ULTRASONICS SONOCHEMISTRY 2020; 67:105148. [PMID: 32388313 DOI: 10.1016/j.ultsonch.2020.105148] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 04/13/2020] [Accepted: 04/27/2020] [Indexed: 06/11/2023]
Abstract
The aim of this paper was to evaluate the effect of high energy ultrasound on the bioaccessibility of bioactive compounds from açaí (Euterpe precatoria) and buriti (Mauritia flexuosa) juices. Five levels of energy density (0, 0.9, 1.8, 2.7 and 3.6 J.cm-3), as well as their effects on the bioactive compounds were evaluated. Ultrasound did not significantly influence pH, titratable acidity and soluble solids. However, it affected the color attributes of juices by increasing brightness and color variation. The concentration of bioactive compounds (anthocyanins and carotenoids) and antioxidants increased with increasing ultrasound energy density, which was confirmed by Principal Component Analysis (PCA). Fatty acids increased up to 2.7 J.cm-3 and were reduced when higher energy was employed on the ultrasound process. Ultrasound allowed the release of new aromatic substances. For this reason, the ultrasound technology can be considered an alternative pre-treatment for fruit juices, improving the bioaccessibility and concentration of bioactive compounds.
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Affiliation(s)
- Luciedry Matheus de Souza Carvalho
- Group in Innovation and Biotechnology of Amazon Food (gIBA), Federal University of Amazonas, Manaus, Amazonas, Brazil; School of Agrarian Science, Federal University of Amazonas, Brazil
| | - Maria Claria Machado Lemos
- Group in Innovation and Biotechnology of Amazon Food (gIBA), Federal University of Amazonas, Manaus, Amazonas, Brazil; School of Agrarian Science, Federal University of Amazonas, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL - @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas, Brazil
| | - Laiane Souza da Silva
- Laboratory of Nanostructured Polymers (NANOPOL - @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas, Brazil
| | | | | | | | - Elenilson G Alves Filho
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza, CE, Brazil
| | - Pedro Henrique Campelo
- Group in Innovation and Biotechnology of Amazon Food (gIBA), Federal University of Amazonas, Manaus, Amazonas, Brazil; School of Agrarian Science, Federal University of Amazonas, Brazil.
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Wang J, Zhao H, Wang Y, Lau H, Zhou W, Chen C, Tan S. A review of stevia as a potential healthcare product: Up-to-date functional characteristics, administrative standards and engineering techniques. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment. Molecules 2020; 25:molecules25153544. [PMID: 32756431 PMCID: PMC7435975 DOI: 10.3390/molecules25153544] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Accepted: 07/30/2020] [Indexed: 11/23/2022] Open
Abstract
The aim of the study was to investigate the effect of high-pressure processing (HPP) and thermal processing (TP) on the bioaccessibility of vitamin C and anthocyanins as well as changes in the antioxidant capacity (AC) using ABTS+• and DPPH• tests on blackcurrant (Ribes nigrum L.) puree during the steps in the digestive process. The puree was subjected to HPP at 200, 400, and 600 MPa for 5 min (room temperature) or TP at 85 °C for 10 min. The controls were untreated puree (P) and fruit crushed in a mortar (M). All the samples were digested in a static in vitro digestion model, including the mouth, stomach, and small intestine, and subjected to dialysis. The vitamin C, anthocyanin, and antioxidant capacity were monitored at each step of the digestion process. The potential bioaccessibility of the antioxidants studied was calculated in relation to the undigested sample. TP and HPP enabled a high content of vitamin C, anthocyanins, and AC to be maintained. After simulated digestion in the small intestine, a significant decrease was observed in the vitamin C and anthocyanins (approximately 98%) content. However, a high stability (approximately 70%) of both compounds was noted at the gastric stage. HPP and TP significantly affected the potential bioaccessibility of vitamin C and anthocyanins, although the bioaccessibility of both compounds in the samples treated using HPP was higher than when using TP. Moreover, the potential bioaccessibility of vitamin C after HPP treatment (400 and 600 MPa) was higher than the bioaccessibility calculated for the M and P control samples. TP and HPP treatment negatively affected anthocyanin bioaccessibility after dialysis. The most favorable pressure was 400 MPa, as it allowed maintaining the best antioxidant activity after digestion.
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Zheplinska M, Mushtruk M, Kos T, Vasyliv V, Kryzhova Y, Mukoid R, Bilko M, Kuts A, Kambulova Y, Gunko S. The influence of cavitation effects on the purification processes of beet sugar production juices. POTRAVINARSTVO 2020. [DOI: 10.5219/1284] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of existing and the development of new technological processes. Therefore, the main direction of improving the purification efficiency of juices of sugar beet production is the disclosure of its unused reserves and their implementation in practice. The scientific problem of choosing the rational direction for improving the technology of juice purification, which ensures the production of consumer granulated sugar in the face of changes in a wide range of quality of raw materials, is relevant and has important economic importance, especially in the context of the transition of beet sugar factories to a market economy. One way to solve it is to make fuller use of the adsorption capacity of calcium carbonate particles while increasing the filtration properties of saturation sediments. Therefore, the study investigates the effect of cavitation effects – vapor condensation and hydrodynamic processing of diffusion juice on the processes of purification of diffusion juice, juices of preliminary defecation, first and second saturations. The analysis of the influence of various effects of cavitation processing of juices from the point of view of improving the purification efficiency, the optimal place of the purification process in the technological scheme of production is established.
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Etzbach L, Stolle R, Anheuser K, Herdegen V, Schieber A, Weber F. Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange ( Citrus sinensis (L.) Osbeck) Juice. Antioxidants (Basel) 2020; 9:E534. [PMID: 32570987 PMCID: PMC7346171 DOI: 10.3390/antiox9060534] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 06/16/2020] [Accepted: 06/16/2020] [Indexed: 12/11/2022] Open
Abstract
The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid profile, and on the in vitro carotenoid bioaccessibility of orange juice were investigated. There was no significant difference in the total carotenoid content between the untreated juice (879.74 µg/100 g juice) and all pasteurized juices. Significantly lower contents of violaxanthin esters were found in the high thermally-treated juices (conventional pasteurization, hot filling) compared to the untreated juice, owing to heat-induced epoxy-furanoid rearrangement. The additional ultrasonication had almost no effects on the carotenoid content and profile of the orange juices. However, the in vitro solubilization and the micellarization efficiency were strongly increased by ultrasound, the latter by approximately 85.3-159.5%. Therefore, among the applied processing techniques, ultrasonication might be a promising technology to enhance the in vitro bioaccessibility of carotenoids and, thus, the nutritional value of orange juice.
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Affiliation(s)
- Lara Etzbach
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
| | - Ruth Stolle
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
| | - Kerstin Anheuser
- Eckes-Granini Group GmbH, Ludwig-Eckes-Platz 1, D-55268 Nieder-Olm, Germany; (K.A.); (V.H.)
| | - Volker Herdegen
- Eckes-Granini Group GmbH, Ludwig-Eckes-Platz 1, D-55268 Nieder-Olm, Germany; (K.A.); (V.H.)
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
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Wang J, Liu Q, Xie B, Sun Z. Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice. ULTRASONICS SONOCHEMISTRY 2020; 64:105000. [PMID: 32106065 DOI: 10.1016/j.ultsonch.2020.105000] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/13/2020] [Accepted: 02/03/2020] [Indexed: 06/10/2023]
Abstract
This work explored the effect of ultraviolet-assisted ultrasound (US-UV) as an emerging non-thermal sterilization technology on mango juice in aspects of microbial growth and quality changes. The juice in the ice bath was subjected to US-UV treatment at different US powers (0-600 W) and times (0-40 min), and no pathogen bacteria could be detected after treatment, while the physicochemical features (particle size, suspension stability, color, content of total polyphenols, carotenoids, sugar, reducing sugar and protein) and antioxidant ability of treated juice was preserved or improved to some extent. Based on these results, we further validated its positive effects on the nutritional value (content of ascorbic acid and soluble dietary fiber, antioxidant ability) and quality parameters (titratable acid, sugar acidity, total soluble solids, rheological behavior, metal elements) of mango juice treated at the optimal US parameter (10 min, 600 W); Not only the inactivation of polyphenol oxidation enzyme, peroxidase and pectin methylesterase was achieved but also the treated juice has a significant different volatile profile compared with the fresh juice, which might offer the better color, texture, and smell. Importantly, through the HPLC-MSD-Trap-XCT (phenols) and UPLC-Q Exactive Orbitrap-MS (carotenoids) study, the US-UV treatment will not cause difference on compounds composition, but it was responsible for changes in content of individual compounds, especially the all-trans-β-carotene, became the main component of carotenoids in processed mango juice (increased from 43.72% to 75.15%, relative content), and the oxygenated carotenoids (xanthophylls) are highly sensitive to the US (reduced from 50.96% to 4.85%) while the carotenes show a strong resistance to the US (increased 49.04% to 95.15%). Thus, the overall safety and quality of mango juice were enhanced while the sensory characteristics remained stable, suggesting that this non-thermal combination sterilization processing may successfully be implemented in the commercial processing of mango juice.
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Affiliation(s)
- Jingyi Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Qiudou Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
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Valorization of sage extracts (Salvia officinalis L.) obtained by high voltage electrical discharges: Process control and antioxidant properties. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102284] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Optimisation and kinetic study of the ultrasonic-assisted extraction of total saponins from alfalfa (Medicago sativa) and its bioaccessibility using the response surface methodology. Food Chem 2020; 309:125786. [DOI: 10.1016/j.foodchem.2019.125786] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 10/04/2019] [Accepted: 10/22/2019] [Indexed: 01/03/2023]
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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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Gao R, Ye F, Wang Y, Lu Z, Yuan M, Zhao G. The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice. ULTRASONICS SONOCHEMISTRY 2019; 56:240-253. [PMID: 31101259 DOI: 10.1016/j.ultsonch.2019.04.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Accepted: 04/03/2019] [Indexed: 06/09/2023]
Abstract
In considering the adverse nutritional and flavor consequences of thermal pasteurization on fruit juices, freshly squeezed and unpasteurized fruit juices, commonly called raw juices, are of increasing demand as they are served in bars, restaurants and at home. Apparently, due to lack of controlled processing regime as did in a juice factory, the raw juice often undergoes a rapid phase separation and is at the risk of microbial unsafety. To this end, an attempt of cold ultrasound treatment (CUT, 87.52 W/cm2, 10 °C) was implemented to a raw tomato juice up to 30 min. Appreciatively, the physical stability, nutritional value and microbial safety substantially improved. On a CUT time scale, cloud stability and total phenolic content continuously increased; the total plate count was adversely altered; the rheological parameters (viscosity, thixotropy and shear-thinning tendency) and total carotenoids obtained shared a parabolic changing pattern but peaked at 15 min and 10 min, respectively. Finally, the ascorbic acid sharply increased at an earlier stage (5 min), and then remained stable throughout the whole process. Notably, the occurrences of these improvements are of spatial-temporal nature and resulted from different cavitation induced stress fields. At the initial stage, CUT chiefly worked via the mechanical field with the particles in pulp phase, making them smaller and releasing the soluble materials into serum phase. When the particles larger than approximately of 160 μm were completely disintegrated, the CUT entered its second stage and mainly functioned in the serum phase via both mechanical and chemical fields. As a result, the serum pectin and carotenoids were depolymerized and degraded, respectively. The present results are valuable in uncovering the mechanism and kinetics underlying the ultrasound treatment of fruit juices and the present CUT is highly recommended due to its high maneuverability and excellent performance.
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Affiliation(s)
- Ruiping Gao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; School of Public Health, Zunyi Medical University, Zunyi 563000, Guizhou, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yulin Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zhiqiang Lu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Maoyi Yuan
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center of Regional Foods, Chongqing 400715, People's Republic of China.
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Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P. Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.041] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
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Suchanek M, Olejniczak Z. Low field MRI study of the potato cell membrane electroporation by pulsed electric field. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.03.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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48
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Gabrić D, Barba F, Roohinejad S, Gharibzahedi SMT, Radojčin M, Putnik P, Bursać Kovačević D. Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12638] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Domagoj Gabrić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Francisco Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot; València Spain
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9; Karlsruhe 76131 Germany
- Burn and Wound Healing Research Center, Division of Food and Nutrition; Shiraz University of Medical Sciences; Shiraz Iran
| | | | - Milivoj Radojčin
- University of Novi Sad, Trg Dositeja Obradovića 8; Novi Sad 21000 Republic of Serbia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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Desmarchelier C, Borel P. Overview of carotenoid bioavailability determinants: From dietary factors to host genetic variations. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.03.002] [Citation(s) in RCA: 148] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Bioaccessibility of bioactive compounds and antioxidant activity in murta (Ugni molinae T.) berries juices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9673-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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