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Rinaldi M, Dhenge R, Rodolfi M, Littardi P, Lacey K, Cavazza A, Grimaldi M, Lolli V, Cirlini M, Chiancone B, Ganino T. The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production. Foods 2024; 13:2182. [PMID: 39063266 PMCID: PMC11275511 DOI: 10.3390/foods13142182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2024] [Revised: 07/07/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
One of the most difficult issues in the juice industry is to manufacture juices where processing processes minimise the impact on the native characteristics of the fruits. In this study, high-pressure technology was used on whole apple fruits in order to evaluate the effect on the juice production. Two varieties, cv. Limoncella and cv. Pink Lady, were considered. Preliminarily, the fruits were subjected to different pressures, and histological as well as pomological measurements were taken in order to identify the best treatment condition, which was established to be 600 MPa for 3 min. Juice samples were then characterised by measuring the colour, viscosity, total antioxidant capacity (TAC), and total phenolic content (TPC). The storage colour stability of the juices for both varieties showed not significant L* values between the untreated and pre-treated fruits. Juices obtained from pre-treated fruits had a viscosity significantly higher than that obtained from untreated ones. Interestingly, the TPC of high-pressure processing (HPP) pre-treated juice resulted in being significantly higher compared to the untreated ones. The HPP pre-treatment can be considered as a commercial application to modulate some quality standards for apple juice production.
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Affiliation(s)
- Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Rohini Dhenge
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Margherita Rodolfi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Paola Littardi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Karen Lacey
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Antonella Cavazza
- Dipartimento di Scienze Chimiche, della Vita e della Sostenibilità Ambientale, Università degli Studi di Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy
| | - Maria Grimaldi
- Dipartimento di Scienze Chimiche, della Vita e della Sostenibilità Ambientale, Università degli Studi di Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy
| | - Veronica Lolli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Benedetta Chiancone
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (T.G.)
- National Research Council, Institute of BioEconomy (IBE), Via Madonna del Piano, 10-50019 Sesto Fiorentino, FI, Italy
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Zhang J, Huo Z, Mao C, Gong H, Dai L, Zhang H, Wu W, Chen W, Luo J, Feng S. Modeling the feasibility of Se-rich corn cultivation in Se-deficient agricultural fields using random forest algorithm. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2024; 46:46. [PMID: 38227069 DOI: 10.1007/s10653-023-01831-1] [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: 10/11/2023] [Accepted: 12/06/2023] [Indexed: 01/17/2024]
Abstract
Selenium constitutes an essential trace element for the human body. Moderate Se intake plays a pivotal role in preserving overall health. The absorption of Se by plants is primarily influenced by the available Se levels in soils, rather than by the soil total Se content, offering potential for exploring Se-rich crops in Se-deficient regions. In this study, we explore the factors influencing the Se bioaccumulation coefficient in corn based on a land quality geochemical survey at a 1:50,000 scale and establish predictive models for corn seed Se content using random forest and multiple linear regression approaches. The results indicate that the surface soil in the study area is deficient in Se (0.18-1.21 mg/kg), but 54% of the corn grain samples met the standards for Se-rich products (0.02-0.30 mg/kg). The factors influencing the Se biological enrichment coefficient in corn seeds are soil pH and CaO and MgO content, with impact levels of 0.54, 0.42, and 0.35, respectively. Compared to multiple linear regression models, the RF model provides more accurate and reliable predictions of corn Se content. The random forest model indicates that approximately 41% of the farmland within the study area is conducive to the cultivation of naturally Se-rich corn, which is a 26% increase in the planting area compared to recommendations based solely on soil Se content. In this research, we introduce an innovative methodological framework for organically cultivating naturally Se-rich corn within regions affected by Se deficiency.
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Affiliation(s)
- Jun Zhang
- Changsha General Survey of Natural Resources Center, Changsha, China
| | - Zhitao Huo
- Changsha General Survey of Natural Resources Center, Changsha, China
| | - Cong Mao
- Changsha General Survey of Natural Resources Center, Changsha, China
| | - Hao Gong
- Changsha General Survey of Natural Resources Center, Changsha, China
| | - Liangliang Dai
- Changsha General Survey of Natural Resources Center, Changsha, China
| | - Hongchao Zhang
- Changsha General Survey of Natural Resources Center, Changsha, China
| | - Wenbing Wu
- Changsha General Survey of Natural Resources Center, Changsha, China
| | - Wei Chen
- Changsha General Survey of Natural Resources Center, Changsha, China
| | - Jie Luo
- College of Resources and Environment, Yangtze University, Wuhan, China
| | - Siyao Feng
- College of Resources and Environment, Yangtze University, Wuhan, China.
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Gan X, Chen Z, Wang L, Liu W, Ma Q, Li R, Wang J, Mu J. Evaluation of Ultra-High-Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of 'Xinli No. 7' ( Pyrus sinkiangensis) Pear Juice. Foods 2023; 12:2729. [PMID: 37509821 PMCID: PMC10379016 DOI: 10.3390/foods12142729] [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: 06/04/2023] [Revised: 07/06/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, ultra-high-pressure sterilization (UHPS) of Xinli No. 7 juice (XL7) was explored and optimized. A challenge to implement UHPS in juice as a full alternative to thermal treatment could be represented by the adoption of a pressure level of up to 500 MPa for 20 min at one cycle followed by the packaging in aseptic conditions. It was found that UHPS and HS treatments could effectively kill the microorganisms in XL7 juice but HS treatment would inevitably lose the nutritional quality in the juice, while UHPS treatment could better maintain the glyconic acid content, functional components, and antioxidant activity and reduce Browning degree and improve the stability of XL7 juice. The deterioration rate of UHPS and HS-treated XL7 juice increased with the increased storage temperature. The predicted shelf life of UHPS and HS-treated XL7 juice was 68 and 41 days at 4 °C, respectively. Collectively, UHPS treatment combined with low-temperature storage might be an effective way to prolong the shelf life of XL7 juice.
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Affiliation(s)
- Xiaojing Gan
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Zhizhou Chen
- College of Mechanical and Electrical Engineering, Hebei Agricultural University, Baoding 071000, China
| | - Liwen Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Wenhui Liu
- Beijing Huiyuan Food and Beverage Co., Ltd., Beijing 101314, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Rongbin Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Jianlou Mu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
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Pan X, Bi S, Lao F, Wu J. Factors affecting aroma compounds in orange juice and their sensory perception: A review. Food Res Int 2023; 169:112835. [PMID: 37254409 DOI: 10.1016/j.foodres.2023.112835] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 04/04/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas and high nutritional value. Aromas, contributed by free and bound aroma compounds, are an important attribute and determine the quality of orange juice and consumer choices. Aldehydes, alcohols, esters, and terpenoids have been shown to play important roles in the aroma quality of orange juice. Many factors affect the aroma compounds in orange juice, such as genetic makeup, maturity, processing, matrix compounds, packaging, and storage. This paper reviews identified aroma compounds in free and bound form, the biosynthetic pathways of aroma-active compounds, and factors affecting aroma from a molecular perspective. This review also outlines the effect of variations in aroma on the sensory profile of orange juice and discusses the sensory perception pathways in human systems. Sensory perception of aromas is affected by aroma variations but also converges with taste perception. This review could provide critical information for further research on the aromas of orange juice and their manipulation during the development of products.
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Affiliation(s)
- Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Shuang Bi
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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Pérez-Cid B, Río Segade S, Vecino X, Moldes AB, Cruz JM. Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices. Foods 2023; 12:foods12101959. [PMID: 37238776 DOI: 10.3390/foods12101959] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
In this work, we assessed the effect of a biosurfactant extract, which possesses preservative properties, on the sensory properties, regarding colour, of two fruit juices: pasteurized apple juice and natural orange juice. This biosurfactant extract was obtained from corn steep liquor, a secondary stream of the corn wet-milling industry. The biosurfactant extract is composed of natural polymers and biocompounds released during the spontaneous fermentation of corn kernels during the steeping process of corn. The reason for this study is based on the importance of colour as a visual attribute that can determine the consumer's preferences; it is important to study the effect of the biosurfactant extract under evaluation before including it in juice matrices. For this, a surface response factorial design was employed and the effects of the biosurfactant extract concentration (0-1 g/L), the storage time (1-7 days), and the conservation temperature (4-36 °C) on the CIELAB colour parameters (L*, a*, b*) of the juice matrices were evaluated, as well as the total colour differences (ΔE*) regarding the control juices and the saturation index (Cab*). Moreover, the CIELAB coordinates of each conducted treatment were converted into RGB values to obtain visual colour differences that can be appreciated by testers or consumers.
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Affiliation(s)
- Benita Pérez-Cid
- Analytical and Food Chemistry Department, Faculty of Chemistry-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Turin, Italy
| | - Xanel Vecino
- Chemical Engineering Department, School of Industrial Engineering-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
| | - Ana Belén Moldes
- Chemical Engineering Department, School of Industrial Engineering-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
| | - José Manuel Cruz
- Chemical Engineering Department, School of Industrial Engineering-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
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Giura L, Urtasun L, Astiasaran I, Ansorena D. Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet. Foods 2023; 12:foods12040882. [PMID: 36832957 PMCID: PMC9957160 DOI: 10.3390/foods12040882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/10/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10-15%) were combined and evaluated for choosing the optimum combination leading to an adequate texture. The selected formulation was a dessert containing 4% cocoa and 10% casein and subjected to 600 MPa for 5 min. It showed a high nutritional value (11.5% protein) and high antioxidant capacity, which was slightly affected by the HPP processing. The rheological and textural properties showed that HPP had a clear effect on the dessert structure. The loss tangent decreased from 2.692 to 0.165, indicating the transition from a liquid to a gel-like structure, which is in a suitable range for dysphagia foods. During storage (14 and 28 days at 4 °C), progressive significant changes in the structure of the dessert were observed. A decrease in all rheological and textural parameters occurred, except for the loss of tangent, which increased its value. In any case, at 28 days of storage, samples maintained the weak gel-like structure (0.686 loss tangent) that is acceptable for dysphagia management.
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Affiliation(s)
- Larisa Giura
- Centro de Investigación en Nutrición, Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, IDISNA—Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, 31008 Pamplona, Spain
- National Centre for Food Technology and Safety (CNTA), Crta-Na 134-km 53, 31570 San Adrian, Spain
| | - Leyre Urtasun
- Centro de Investigación en Nutrición, Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, IDISNA—Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, 31008 Pamplona, Spain
| | - Iciar Astiasaran
- National Centre for Food Technology and Safety (CNTA), Crta-Na 134-km 53, 31570 San Adrian, Spain
| | - Diana Ansorena
- National Centre for Food Technology and Safety (CNTA), Crta-Na 134-km 53, 31570 San Adrian, Spain
- Correspondence:
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Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices. Foods 2022; 11:foods11213506. [DOI: 10.3390/foods11213506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/30/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022] Open
Abstract
Biosurfactant extracts are multifunctional ingredients composed of natural polymers that can be used in the food industry as stabilizing and antimicrobial agents, although their inclusion in food matrices has been scarcely explored. In this work, a biosurfactant extract, with antimicrobial properties, obtained from a fermented stream of the corn wet-milling industry was introduced into an apple and orange juice matrix to evaluate the changes produced in the sugar consumption, pH, and biomass formation at different temperatures (4–36 °C) and storage time (1–7 days). It was observed that the addition of biosurfactant extract reduced the hydrolysis rate of polymeric sugars, decreasing the concentration of soluble sugars from 85.4 g/L to 49.0 g/L in apple juice after 7 days at 20 °C in the absence and presence of biosurfactant extract, respectively. In general, soluble sugars increased in juices for 5–6 days and after those sugars decreased at different rates depending on the temperature of storage. Differences in sugar solubilization and degradation were more significant in apple juice than in orange juice at 20 °C and 7 days of storage, achieving for orange juice values of 101 and 102 g/L in the absence and presence of biosurfactant extract, respectively. Biomass growth was almost unaffected by the biosurfactant extract concentration and the optimal conditions for biomass production were detected at intermediated temperatures after 6–7 days of storage for both apple and orange juices, obtaining maximum concentrations of 1.68 g/L and 1.54 g/L for apple juice and orange juice, respectively, in the absence of biosurfactant extract. The pH during storage was kept in the range of 3.35–3.48 for apple juice and of 3.40–3.77 for orange juice.
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AlYammahi J, Hai A, Krishnamoorthy R, Arumugham T, Hasan SW, Banat F. Ultrasound-assisted extraction of highly nutritious date sugar from date palm (Phoenix dactylifera) fruit powder: Parametric optimization and kinetic modeling. ULTRASONICS SONOCHEMISTRY 2022; 88:106107. [PMID: 35926278 PMCID: PMC9356216 DOI: 10.1016/j.ultsonch.2022.106107] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/14/2022] [Accepted: 07/28/2022] [Indexed: 06/15/2023]
Abstract
Alternative sweeteners to white sugar with a lower calorie content and glycemic index obtained through date palm fruits is of great interest to the food industry. In this study, ultrasound-assisted extraction of nutritive sugar from date fruit powder was investigated through Box-Behnken design. A maximum total sugar content (TSC) of 812 mg glucose eq./g of DFP was obtained with a sugar extraction yield (SEY) of 81.40 ± 0.27 % under the following optimal extraction conditions: extraction temperature of 60 °C, extraction time of 30 min, and L/S ratio of 7.6 mL/g. Various modern techniques were used to characterize the obtained extracts and associated residues. The results showed that the extract contained fructose, glucose, and sucrose and had good thermal stability. Furthermore, SEM and TSC analysis revealed that ultrasonic treatment of the biomass improved mass transfer diffusion due to acoustic or ultrasonic cavitation, resulting in a higher sugar yield.
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Affiliation(s)
- Jawaher AlYammahi
- Department of Chemical Engineering, Khalifa University of Science & Technology, PO Box 127788, Abu Dhabi, United Arab Emirates
| | - Abdul Hai
- Department of Chemical Engineering, Khalifa University of Science & Technology, PO Box 127788, Abu Dhabi, United Arab Emirates
| | - Rambabu Krishnamoorthy
- Department of Chemical Engineering, Khalifa University of Science & Technology, PO Box 127788, Abu Dhabi, United Arab Emirates
| | - Thanigaivelan Arumugham
- Department of Chemical Engineering, Khalifa University of Science & Technology, PO Box 127788, Abu Dhabi, United Arab Emirates
| | - Shadi W Hasan
- Department of Chemical Engineering, Khalifa University of Science & Technology, PO Box 127788, Abu Dhabi, United Arab Emirates
| | - Fawzi Banat
- Department of Chemical Engineering, Khalifa University of Science & Technology, PO Box 127788, Abu Dhabi, United Arab Emirates.
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