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Kumar A, Kumar M, Mahboob MR, Srivastava B. Influence of °Brix/Acid, and flow rate of pineapple juice and electric field strength on the performance of continuous ohmic heating system. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1188-1200. [PMID: 38562592 PMCID: PMC10981646 DOI: 10.1007/s13197-024-05961-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2024] [Accepted: 02/22/2024] [Indexed: 04/04/2024]
Abstract
A lab-scale continuous ohmic heating (COH) system was developed, and its performance was studied for pineapple juice heating as a model sample. The effect of independent parameters [°Brix/Acid (unstandardized, 18, 22, 26) and flow rate (80-120 mL/min) of juice and electric field strength (EFS: 25-45 V/cm)] were analysed for responses viz. come-up-time, heating rate (HR) and system performance coefficient (SPC). The full factorial experimental design was used for this study. The results showed that with an increase in °Brix/Acid, the % acidity and electrical conductivity decreased significantly (p < 0.05); thus, the come-up-time to reach 90 °C increased significantly. The HR was significantly (p < 0.05) influenced by °Brix/Acid and EFS but less so by flow rates at higher EFS. The SPC was more than 0.90 and reduced significantly (p < 0.05) with an increase in °Brix/Acid and flow rate. The HR was modeled using a feed-forward back-propagation artificial neural network (ANN) with the best topology of 3, 5, and 1 neurons in the input (independent), hidden, and output (response) layers, respectively. The model performed efficiently, which is evident from the high R2 (0.998) and low RMSE (1.255). Thus, the COH, with its high efficiency and HR, can effectively be used to process fruit juice. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05961-x.
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Affiliation(s)
- Amardeep Kumar
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napam, Assam 784028 India
| | - Manibhushan Kumar
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napam, Assam 784028 India
| | - Md. Rahat Mahboob
- Department of Electrical Engineering, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
| | - Brijesh Srivastava
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napam, Assam 784028 India
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2
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Rachpirom M, Pichayakorn W, Puttarak P. Preparation, development, and scale-up of standardized pentacyclic triterpenoid-rich extract from Centella asiatica (L.) Urb. and study of its wound healing activity. Heliyon 2023; 9:e17807. [PMID: 37539271 PMCID: PMC10395139 DOI: 10.1016/j.heliyon.2023.e17807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/16/2023] [Accepted: 06/28/2023] [Indexed: 08/05/2023] Open
Abstract
This pilot-scale study of an innovative green extraction method shows increased biomarker content in plant extracts. Moreover, green extraction methods decrease the effects on the environment and human health and promote industrial growth. This study optimized the process conditions to obtain a pentacyclic triterpenoid-rich extract (PRE) from Centella asiatica (L.) Urb., which contains asiatic acid, madecassic acid, asiaticoside, and madecassoside, and evaluated its biological activities. PRE preparation was scaled up from laboratory to pilot scale. In the pilot scale, a combination of microwave-assisted extraction with an irradiation power of 4 kW and an ultrasonic-assisted extraction at 0.55 kW was used for C. asiatica extraction. The total pentacyclic triterpene content was 106.02 mg/g of crude extract. Then, the C. asiatica extract was fractionated by a macroporous resin (Diaion® HP-20). The PRE preparation method used 50% and 75% EtOH fractions. This PRE produced a high content of pentacyclic triterpenoids at 681.12 mg/g of crude extract. It presented a high anti-inflammatory effect with an IC50 value of 23.88 μg/mL for nitric oxide inhibition and induced wound healing processes (proliferation, migration, and collagen synthesis) in human dermal fibroblast cells. The information gained from this study can advance the industrial extraction of physiologically active substances from various plant sources for use as medicines or components of supplemental food and cosmeceutical products.
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Affiliation(s)
- Mingkwan Rachpirom
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat-Yai, Songkhla, 90112, Thailand
- Phytomedicine and Pharmaceutical Biotechnology Research Center, Prince of Songkla University, Hat-Yai, Songkhla, 90112, Thailand
| | - Wiwat Pichayakorn
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat-Yai, Songkhla, 90112, Thailand
| | - Panupong Puttarak
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat-Yai, Songkhla, 90112, Thailand
- Phytomedicine and Pharmaceutical Biotechnology Research Center, Prince of Songkla University, Hat-Yai, Songkhla, 90112, Thailand
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Kadem ZA, Al-Hilphy AR, Alasadi MH, Gavahian M. Combination of ohmic heating and subcritical water to recover amino acids from poultry slaughterhouse waste at a pilot-scale: new valorization technique. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:24-34. [PMID: 36618035 PMCID: PMC9813292 DOI: 10.1007/s13197-022-05556-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/26/2022] [Accepted: 06/17/2022] [Indexed: 01/11/2023]
Abstract
Considering the global need for waste valorization and enhancing resource efficiency, this study investigated the possibility of recovering amino acids from underutilized chicken heads and legs as poultry by-products. In this sense, a new combined technique was developed based on ohmic heating (OH) and subcritical water (SCW), i.e., OHSCW. Besides, the effects of OH at different electric field strengths (5.71, 7.14, and 8.57 V/cm) and times (15, 30, and 45 min) were compared with the control treatment (SCW equipped with conventional heating, without OH) at a temperature of 140 °C. The results showed that the come-up time using OHSCW, at electric field strengths of 7.14 and 8.57 V/cm, was less than the control method by 17 and 75%, respectively. The lowest specific energy consumption was 403.68 kJ/kg which was 59.22% less than the control method. The highest energy efficiency was 93.88% at the electric field strength of 8.57 V/cm which was superior to that of the control treatment, i.e., 47.13%. The amounts of total amino acids recovered by OHSCW, at an electric field strength of 8.57 V/cm, were higher than the control method by 70.48%. OHSCW at an electric field strength of 5.71 V/cm yielded the maximum recovery efficiency of amino acids (79.40%) while recovery efficiency in control treatment was 15.48%. Besides, the results of Amino acid Analyzer (AAA) showed that the recovered amino acids include asparagine, serine, glutamine, glycine, threonine, histidine, cysteine, alanine, aspartic, tryptophan, arginine, tyrosine, valine, methionine, isoleucine, leucine, and phenylalanine. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05556-4.
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Affiliation(s)
- Zainab Ali Kadem
- Department of Animal Production, College of Agriculture, University of Basrah, Basrah, Iraq
| | | | - Majid H. Alasadi
- Department of Animal Production, College of Agriculture, University of Basrah, Basrah, Iraq
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung, 91201 Taiwan
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Lakshmipathy K, Thirunavookarasu N, Kalathil N, Chidanand DV, Rawson A, Sunil CK. Effect of different thermal and
non‐thermal
pre‐treatments on bioactive compounds of aqueous ginger extract obtained using vacuum‐assisted conductive drying system. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Affiliation(s)
- Kavitha Lakshmipathy
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Nirmal Thirunavookarasu
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Najma Kalathil
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Duggonahally Veeresh Chidanand
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Ashish Rawson
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
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5
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Improving modification of structures and functionalities of food macromolecules by novel thermal technologies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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6
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Al-Hilphy AR, Al-Mtury AAA, Al-Shatty SM, Hussain QN, Gavahian M. Ohmic Heating as a By-Product Valorization Platform to Extract Oil from Carp (Cyprinus carpio) Viscera. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02897-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Impact of Cell Disintegration Techniques on Curcumin Recovery. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09319-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
Abstract
In recent years, the improvement of curcumin recovery from turmeric by cell and tissue disintegration techniques has been gaining more attention; these emerging techniques were used for a reproducible and robust curcumin extraction process. Additionally, understanding the material characteristics is also needed to choose the optimized technique and appropriate processing parameters. In this review, an outlook about the distribution of different fractions in turmeric rhizomes is reviewed to explain matrix challenges on curcumin extraction. Moreover, the most important part, this review provides a comprehensive summary of the latest studies on ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), high-pressure-assisted extraction (HPAE), pulsed electric field-assisted extraction (PEFAE), and ohmic heating-assisted extraction (OHAE). Lastly, a detailed discussion about the advantages and disadvantages of emerging techniques will provide an all-inclusive understanding of the food industry’s potential of different available processes.
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Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization. Foods 2022; 11:foods11142015. [PMID: 35885258 PMCID: PMC9320328 DOI: 10.3390/foods11142015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/17/2022] [Accepted: 06/23/2022] [Indexed: 02/04/2023] Open
Abstract
Pineapple core is considered a processing by-product. This study proposed and evaluated an ohmic heating extraction-based valorization platform to obtain value-added bioactive compounds from pineapple core and studied the effects of four important processing parameters. In this sense, a Taguchi design (L16(4)4) was used to assess the effects of temperature (70, 80, 90, and 100 °C), time (15, 30, 45, and 60 min), voltage (110, 160, 210, and 260 V), and frequency (60, 340, 620, and 900 Hz) on heating rate, come-up time, energy consumption, system performance efficiency, total phenolic compounds (TPC), DPPH, and ABTS. Finally, a side-by-side comparison of optimized ohmic heating (OOH) and conventional extraction was performed, and chemical composition was compared by ultra-performance liquid chromatography equipped with photodiode array detection-mass (UPLC-DAD-ESI-MS-MS). According to the results, increasing temperatures enhanced system performance efficiency but negatively affected TPC and antioxidant values above 90 ℃. Similarly, prolonging the extraction (>30 min) decreased TPC. Further, increasing voltage (from 110 to 260 V) shortened the come-up time (from 35.75 to 5.16 min) and increased the heating rate (from 2.71 to 18.80 °C/min−1). The optimal conditions were 30 min of extraction at 80 °C, 160 V, and 900 Hz. Verification of the optimal conditions revealed that OOH yielded an extract with valuable bioactive compounds and saved 50% of the time and 80% of energy compared to the conventional treatment. The UPLC-DAD-ESI-MS-MS showed that there were similarities between the chemical profiles of the extracts obtained by conventional and OOH methods, while the concentration of major compounds varied depending on the extraction method. This information can help achieve sustainable development goals (SDGs) by maximizing the yield and minimizing energy and time consumption.
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He J, Chiu C, Gavahian M, Ho C, Chu Y. Development and Application of Edible Coating on Dried Pineapple Exposed to Ohmic Blanching. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Jia‐Jing He
- Department of Food Science College of Agriculture National Pingtung University of Science and Technology Pingtung Taiwan
| | - Chun‐Hui Chiu
- Graduate Institute of Health Industry and Technology Research Center for Chinese Herbal Medicine Research Center for Food and Cosmetic Safety College of Human Ecology Chang Gung University of Science and Technology Taoyuan Taiwan
- Department of Traditional Chinese Medicine Keelung Chang Gung Memorial Hospital Keelung Taiwan
| | - Mohsen Gavahian
- Department of Food Science College of Agriculture National Pingtung University of Science and Technology Pingtung Taiwan
| | - Chi‐Tang Ho
- Department of Food Science Rutgers University New Brunswick NJ USA
| | - Yung‐Lin Chu
- Department of Food Science College of Agriculture National Pingtung University of Science and Technology Pingtung Taiwan
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Al‐Hilphy AR, Al‐Asadi MH, Al‐Hmedawy NK, Khalil AA, Roobab U, Ranjha MMAN, Manzoor MF. Effects of electrical field stimulation on the physicochemical and sensory attributes of aged chicken meat. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Asaad R. Al‐Hilphy
- Department of Food Science, College of Agriculture University of Basrah Basrah Iraq
| | - Majid H. Al‐Asadi
- Department of Animal Production College of Agriculture, University of Basrah Iraq
| | | | - Anees Ahmed Khalil
- Faculty of Allied Health Sciences, University Institute of Diet and Nutritional Sciences The University of Lahore Lahore Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong Province China
| | | | - Muhammad Faisal Manzoor
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu Province China
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11
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Induruwa Induruwa Vidana Arachchige Don Chaminda S, Jittanit W, Lorjaroenphon Y. Application of ohmic heating for black pepper (
Piper nigrum
L.) oleoresin extraction compared with conventional heating. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sampath Induruwa Induruwa Vidana Arachchige Don Chaminda
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900 Thailand
- Division of Postharvest Technology, Central Research Station, Department of Export Agriculture Matale 21000 Sri Lanka
| | - Weerachet Jittanit
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900 Thailand
| | - Yaowapa Lorjaroenphon
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900 Thailand
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12
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Ultrasonic Extraction of Bioactive Compounds from Green Soybean Pods and Application in Green Soybean Milk Antioxidants Fortification. Foods 2022; 11:foods11040588. [PMID: 35206064 PMCID: PMC8871011 DOI: 10.3390/foods11040588] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 12/27/2022] Open
Abstract
Green soybean (Glycine max L.) pods (GSP) are agro-industrial waste from the production of frozen green soybean and milk. These pods contain natural antioxidants and various bioactive compounds that are still underutilized. Polyphenols and flavonoids in GSP were extracted by ultrasound technique and used in the antioxidant fortification of green soybean milk. The ultrasound extraction that yielded the highest total polyphenol content and antioxidant activities was 50% amplitude for 10 min. Response surface methodology was applied to analyze an optimum ultrasonic-assisted extraction (UAE) condition of these variables. The highest desirability was found to be 50% amplitude with an extraction time of 10.5 min. Under these conditions, the experimental total phenolic content, total flavonoid content, and antioxidant activity were well matched with the predicted values (R2 > 0.70). Fortification of the GSP extracts (1-3% v/v) in green soybean milk resulted in higher levels of bioactive compounds and antioxidant activity in a dose-dependent manner. Procyanidins were found to be the main polyphenols in dried GSP crude extracts, which were present at a concentration of 0.72 ± 0.01 mg/100 g. The addition of GSP extracts obtained by using an ultrasound technique to green soybean milk increased its bioactive compound content, especially procyanidins, as well as its antioxidant activity.
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13
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Sagita D, Setiaboma W, Kristanti D, Kurniawan YR, Hidayat DD, Darmajana DA, Sudaryanto A, Nugroho P. Experimental investigation of heating pattern, energy requirement and electrical conductivity in a batch ohmic heating system for coffee fermentation. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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14
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15
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Gavahian M, Chu R, Ratchaneesiripap P. An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13861] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
| | - Rachael Chu
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
| | - Paphawarin Ratchaneesiripap
- International Master's Degree Program in Food Science, International College National Pingtung University of Science and Technology Pingtung Taiwan
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16
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Gavahian M, Chu R. Design, development, and performance evaluation of an ohmic extractor to valorize fruit by‐products based on Taguchi method: Reduced energy consumption and enhanced total phenolics. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13825] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, Republic of China
| | - Rachael Chu
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, Republic of China
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17
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Targino de Souza Pedrosa G, Pimentel TC, Gavahian M, Lucena de Medeiros L, Pagán R, Magnani M. The combined effect of essential oils and emerging technologies on food safety and quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111593] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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18
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Coelho MC, Ribeiro TB, Oliveira C, Batista P, Castro P, Monforte AR, Rodrigues AS, Teixeira J, Pintado M. In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction. Foods 2021; 10:foods10030554. [PMID: 33800085 PMCID: PMC8002034 DOI: 10.3390/foods10030554] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 02/27/2021] [Accepted: 03/02/2021] [Indexed: 02/07/2023] Open
Abstract
In times of pandemic and when sustainability is in vogue, the use of byproducts, such as fiber-rich tomato byproducts, can be an asset. There are still no studies on the impact of extraction methodologies and the gastrointestinal tract action on bioactive properties. Thus, this study used a solid fraction obtained after the conventional method (SFCONV) and a solid fraction after the ohmic method (SFOH) to analyze the effect of the gastrointestinal tract on bioactive compounds (BC) and bioactivities. Results showed that the SFOH presents higher total fiber than SFCONV samples, 62.47 ± 1.24–59.06 ± 0.67 g/100 g DW, respectively. Both flours present high amounts of resistant protein, representing between 11 and 16% of insoluble dietary fiber. Furthermore, concerning the total and bound phenolic compounds, the related antioxidant activity measured by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation decolorization assay presented significantly higher values for SFCONV than SFOH samples (p < 0.05). The main phenolic compounds identified in the two flours were gallic acid, rutin, and p-coumaric acid, and carotenoids were lycopene, phytofluene, and lutein, all known as health promoters. Despite the higher initial values of SFCONV polyphenols and carotenoids, these BCs’ OH flours were more bioaccessible and presented more antioxidant capacity than SFCONV flours, throughout the simulated gastrointestinal tract. These results confirm the potential of ohmic heating to modify the bioaccessibility of tomato BC, enhancing their concentrations and improving their antioxidant capacity.
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Affiliation(s)
- Marta C. Coelho
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
| | - Tânia B. Ribeiro
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
- Association BLC3—Technology and Innovation Campus, Centre Bio R&D Unit, Rua Nossa Senhora da Conceição, 2, Oliveira do Hospital, 3405-155 Lagares, Portugal
| | - Carla Oliveira
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
| | - Patricia Batista
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
| | - Pedro Castro
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
| | - Ana Rita Monforte
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
| | | | - José Teixeira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
| | - Manuela Pintado
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (M.C.C.); (T.B.R.); (C.O.); (P.B.); (P.C.); (A.R.M.)
- Correspondence:
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