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Ghafari H, Hassanpour H, Motafakkerazad R. Post-harvest ultraviolet irradiation induces changes in physical-chemical properties and levels of polycyclic aromatic hydrocarbons and gene expression in mulberry fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1008-1019. [PMID: 37718501 DOI: 10.1002/jsfa.12987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 09/12/2023] [Accepted: 09/18/2023] [Indexed: 09/19/2023]
Abstract
BACKGROUND Earlier studies reported that post-harvest ultraviolet (UV) irradiation could increase the health-promoting compounds in fruit but the effects of UV irradiation on the reduction of the polycyclic aromatic hydrocarbon (PAH) content in mulberries remain less known. Black mulberry fruit were exposed to two UV illumination dosages (3.5 and 7 kJ m-2 ) and were stored for 4, 8, and 12 days. RESULTS Mulberries treated in this way displayed higher antioxidant enzyme activity and phenolic compound content in comparison with a control condition. The transcription factors (TFs) MdoMYB121, MdoMYB155, MdbZIP2, and MdbZIP48 were strongly expressed in two UV illumination dosages (about 45-95% higher than the control). The fluorine (Flu) and naphthalene (Nap) content in treated fruit decreased by 21-85% in comparison with the control condition. CONCLUSION The findings of this study indicate that UV irradiation can be considered as a promising technique to remove some PAHs in black mulberries, to increase their health-promoting potential, and indirectly to improve their aesthetic quality due to the resulting desirable color parameters. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hajar Ghafari
- Department of Horticultural Sciences, Faculty of Agricultural Sciences, Urmia University, Urmia, Iran
| | - Hamid Hassanpour
- Department of Horticultural Sciences, Faculty of Agricultural Sciences, Urmia University, Urmia, Iran
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2
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Yang H, Wang JB, Wang XK, Fan JH, Qiao YL. Association between type of drinking water and upper gastrointestinal cancer incidence in the Linxian General Population. BMC Cancer 2023; 23:397. [PMID: 37142988 PMCID: PMC10158328 DOI: 10.1186/s12885-023-10887-2] [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: 09/13/2022] [Accepted: 04/25/2023] [Indexed: 05/06/2023] Open
Abstract
BACKGROUND This study aimed to explore the association between drinking water source and risk of upper gastrointestinal (UGI) cancer, including esophageal cancer (EC) and gastric cancer (GC), in the Linxian General Population Nutrition Intervention Trial (NIT) cohort. METHODS In this study, we used data from the Linxian NIT cohort, which included 29,584 healthy adults aged 40 to 69 years. Subjects were enrolled in April 1986 and followed up until March 2016. Tap water drinking status and demographic characteristics were collected at baseline. Subjects who drank tap water were treated as the exposed group. Hazard ratios (HRs) and 95% confidence intervals (95% CIs) were estimated using the Cox proportional hazard model. RESULTS A total of 5,463 cases of UGI cancer were identified during the 30-year follow-up period. After adjusting for multiple factors, the incidence rate of UGI cancer in participants who drank tap water was significantly lower compared with individuals in the control (HR = 0.91, 95% CI: 0.86-0.97). A similar association was observed between tap water drinking and EC incidence (HR = 0.89, 95% CI: 0.82-0.97). The association between drinking tap water and risk of UGI cancer and EC incidence did not vary across the subgroup by age and gender (All Pinteraction > 0.05). For EC incidence, an interaction effect was observed for riboflavin/niacin supplements and drinking water source (Pinteraction = 0.03). No association was observed between drinking water source and GC incidence. CONCLUSIONS In this prospective cohort study in Linxian, participants who drank tap water had a lower risk of EC incidence. As a source of drinking water, use of tap water may reduce the risk of EC by avoiding exposure to nitrate/nitrite. Measures should be taken to improve the quality of drinking water in high-incidence areas of EC. TRIAL REGISTRATION The trial is registered with ClinicalTrials.gov (NCT00342654, 21/06/2006), and the trial name is Nutrition Intervention Trials in Linxian Follow-up Study.
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Affiliation(s)
- Huan Yang
- Department of Cancer Epidemiology, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, 17 South Pan Jia Yuan Lane, Beijing, 100021, China
| | - Jian-Bing Wang
- Department of Public Health, and Department of Endocrinology, the Children's Hospital, Zhejiang University School of Medicine, National Clinical Research Center for Children's Health, Hangzhou, China
| | - Xiao-Kun Wang
- Department of Cancer Epidemiology, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, 17 South Pan Jia Yuan Lane, Beijing, 100021, China
| | - Jin-Hu Fan
- Department of Cancer Epidemiology, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, 17 South Pan Jia Yuan Lane, Beijing, 100021, China.
| | - You-Lin Qiao
- Department of Cancer Epidemiology, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, 17 South Pan Jia Yuan Lane, Beijing, 100021, China
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Bhatnagar P, Gururani P, Bisht B, Kumar V, Kumar N, Joshi R, Vlaskin MS. Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: A mini review. Heliyon 2022; 8:e10918. [PMID: 36247116 PMCID: PMC9557900 DOI: 10.1016/j.heliyon.2022.e10918] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 02/17/2022] [Accepted: 09/28/2022] [Indexed: 11/05/2022] Open
Abstract
Background Fruits and vegetables are healthy because they contain good nutrients and secondary metabolites that keep the body healthy and disease-free. Post-harvest losses of fresh fruits and vegetables limit access and availability as a result of foodborne infections and poor storage technologies. The selection of fruits and vegetables depend on the starting microbial load, the size of fruits and vegetables, and the type of infrastructure. Scope and approach Despite the positive impacts of conventional thermal (roasting, boiling, blanching) and some non-thermal processing techniques such as High Pressure Processing (HPP), Pulse Electric Field (PEF), Cold Plasma Technology (CPT) on shelf-life extension, their use is commonly associated with a number of negative consequences on product quality such as cold plasma treatment increases the acidity and rate of lipid oxidation and further decrease the colour intensity and firmness of products. Similarly, in high pressure processing and pulse electric field there is no spore inactivation and they further limit their application to semi-moist and liquid foods. On that account, food irradiation, a non-thermal technique, is currently being used for post-harvest preservation, which could be very useful in retaining the keeping quality of various fresh and dehydrated products without negatively affecting their versatility and physico-chemical, nutritional and sensory properties. Conclusion Existing studies have communicated the effective influence of irradiation technology on nutritional, sensory, and physico-chemical properties of multiple fruits and vegetables accompanying consequential deduction in microbial load throughout the storage period. Food irradiation can be recognized as a prevalent, safe and promising technology however, still is not fully exploited on a magnified scale. The consumer acceptance of processed products has always been a significant challenge for innovative food processing technologies such as food irradiation. Therefore, owing to current review, additional scientific evidences and efforts are still demanded for increasing its technological request.
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Affiliation(s)
- Pooja Bhatnagar
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Prateek Gururani
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India,Corresponding author.
| | - Bhawna Bisht
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Vinod Kumar
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India,Peoples' Friendship University of Russia (RUDN University), Moscow, 117198, Russian Federation,Corresponding author.
| | - Navin Kumar
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Raja Joshi
- School of Agriculture, Uttaranchal University, Dehradun, Uttarakhand, 248007, India
| | - Mikhail S. Vlaskin
- Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow, 117198, Russian Federation
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Meng F, Li Y, Li S, Chen H, Shao Z, Jian Y, Mao Y, Liu L, Wang Q. Carotenoid biofortification in tomato products along whole agro-food chain from field to fork. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.023] [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]
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Darré M, Vicente AR, Cisneros-Zevallos L, Artés-Hernández F. Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth. Foods 2022; 11:foods11050653. [PMID: 35267286 PMCID: PMC8909097 DOI: 10.3390/foods11050653] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 02/07/2022] [Accepted: 02/07/2022] [Indexed: 12/17/2022] Open
Abstract
Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms must avoid. However, many of the acclimation changes elicited by UV induce a wide range of positive effects in plant physiology through the elicitation of secondary antioxidant metabolites and natural defenses. Therefore, this fact has changed the original UV conception as a germicide and potentially damaging agent, leading to the concept that it is worthy of application in harvested commodities to take advantage of its beneficial responses. Four decades have already passed since postharvest UV radiation applications began to be studied. During this time, UV treatments have been successfully evaluated for different purposes, including the selection of raw materials, the control of postharvest diseases and human pathogens, the elicitation of nutraceutical compounds, the modulation of ripening and senescence, and the induction of cross-stress tolerance. Besides the microbicide use of UV radiation, the effect that has received most attention is the elicitation of bioactive compounds as a defense mechanism. UV treatments have been shown to induce the accumulation of phytochemicals, including ascorbic acid, carotenoids, glucosinolates, and, more frequently, phenolic compounds. The nature and extent of this elicitation have been reported to depend on several factors, including the product type, maturity, cultivar, UV spectral region, dose, intensity, and radiation exposure pattern. Even though in recent years we have greatly increased our understanding of UV technology, some major issues still need to be addressed. These include defining the operational conditions to maximize UV radiation efficacy, reducing treatment times, and ensuring even radiation exposure, especially under realistic processing conditions. This will make UV treatments move beyond their status as an emerging technology and boost their adoption by industry.
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Affiliation(s)
- Magalí Darré
- LIPA—Laboratorio de Investigación en Productos Agroindustriales, Universidad Nacional de La Plata, Calle 60 y 119 s/n, La Plata CP 1900, Argentina;
| | - Ariel Roberto Vicente
- LIPA—Laboratorio de Investigación en Productos Agroindustriales, Universidad Nacional de La Plata, Calle 60 y 119 s/n, La Plata CP 1900, Argentina;
- Correspondence:
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA;
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Murcia, Spain;
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Bayana D, İçier F. Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Damla Bayana
- Food Engineering Department, Graduate School of Natural and Applied Sciences Ege University Bornova Izmir Turkey
| | - Filiz İçier
- Department of Food Engineering, Faculty of Engineering Ege University Bornova Izmir Turkey
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Benítez JJ, González Moreno A, Guzmán-Puyol S, Heredia-Guerrero JA, Heredia A, Domínguez E. The Response of Tomato Fruit Cuticle Membranes Against Heat and Light. FRONTIERS IN PLANT SCIENCE 2022; 12:807723. [PMID: 35069665 PMCID: PMC8777011 DOI: 10.3389/fpls.2021.807723] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Accepted: 12/16/2021] [Indexed: 05/29/2023]
Abstract
Two important biophysical properties, the thermal and UV-Vis screening capacity, of isolated tomato fruit cuticle membranes (CM) have been studied by differential scanning calorimetry (DSC) and UV-Vis spectrometry, respectively. A first order melting, corresponding to waxes, and a second order glass transition (T g ) thermal events have been observed. The glass transition was less defined and displaced toward higher temperatures along the fruit ripening. In immature and mature green fruits, the CM was always in the viscous and more fluid state but, in ripe fruits, daily and seasonal temperature fluctuations may cause the transition between the glassy and viscous states altering the mass transfer between the epidermal plant cells and the environment. CM dewaxing reduced the T g value, as derived from the role of waxes as fillers. T g reduction was more intense after polysaccharide removal due to their highly interwoven distribution within the cutin matrix that restricts the chain mobility. Such effect was amplified by the presence of phenolic compounds in ripe cuticle membranes. The structural rigidity induced by phenolics in tomato CMs was directly reflected in their mechanical elastic modulus. The heat capacity (Cp rev ) of cuticle membranes was found to depend on the developmental stage of the fruits and was higher in immature and green stages. The average Cp rev value was above the one of air, which confers heat regulation capacity to CM. Cuticle membranes screened the UV-B light by 99% irrespectively the developmental stage of the fruit. As intra and epicuticular waxes contributed very little to the UV screening, this protection capacity is attributed to the absorption by cinnamic acid derivatives. However, the blocking capacity toward UV-A is mainly due to the CM thickness increment during growth and to the absorption by flavone chalconaringenin accumulated during ripening. The build-up of phenolic compounds was found to be an efficient mechanism to regulate both the thermal and UV screening properties of cuticle membranes.
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Affiliation(s)
- José J. Benítez
- Instituto de Ciencia de Materiales de Sevilla, Centro Mixto Consejo Superior de Investigaciones Científicas-Universidad de Sevilla, Seville, Spain
| | - Ana González Moreno
- Departamento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Universidad de Málaga, Málaga, Spain
| | - Susana Guzmán-Puyol
- Departamento de Mejora Genética y Biotecnología, Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Estación Experimental La Mayora, Málaga, Spain
| | - José A. Heredia-Guerrero
- Departamento de Mejora Genética y Biotecnología, Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Estación Experimental La Mayora, Málaga, Spain
| | - Antonio Heredia
- Departamento de Biología Molecular y Bioquímica, Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Universidad de Málaga, Málaga, Spain
| | - Eva Domínguez
- Departamento de Mejora Genética y Biotecnología, Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas, Estación Experimental La Mayora, Málaga, Spain
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Perera WPTD, Navaratne SB, Wickramasinghe I. Review on effect of postharvest illumination by fluorescent and ultraviolet light waves on the quality of vegetables. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- W. P. T. D. Perera
- Department of Food Science and Technology, Faculty of Applied Sciences University of Sri Jayewardenepura Nugegoda Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, Faculty of Applied Sciences University of Sri Jayewardenepura Nugegoda Sri Lanka
| | - I. Wickramasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences University of Sri Jayewardenepura Nugegoda Sri Lanka
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Cano-Molina C, López-Fernández A, Díaz-González N, González-Barrio R, Baenas N, Periago M, García-Alonso F. Storage under combined ultraviolet (UV) and light-emitting diodes (LED) enhances carotenoid concentration in mature green tomatoes. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Tomato is rich in different bioactive compounds, especially the carotenoid lycopene, which intake is associated with various health benefits. Post-harvest use of ultraviolet light (UV) and light-emitting diode (LED) has been shown to increase the concentration of tomato bioactive compounds. The aim of this study was to evaluate the effect of ultraviolet (A and C) and red-blue LED light on the concentration of carotenoids during a 7-days storage trial of mature green tomatoes. Exposure to combined UV and LED light nearly doubled the total carotenoid concentration and had no negative impact on sensory attributes.
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Affiliation(s)
- C. Cano-Molina
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - A. López-Fernández
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - N. Díaz-González
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - R. González-Barrio
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - N. Baenas
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - M.J. Periago
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - F.J. García-Alonso
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
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Bisht B, Bhatnagar P, Gururani P, Kumar V, Tomar MS, Sinhmar R, Rathi N, Kumar S. Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Santin M, Ranieri A, Castagna A. Anything New under the Sun? An Update on Modulation of Bioactive Compounds by Different Wavelengths in Agricultural Plants. PLANTS (BASEL, SWITZERLAND) 2021; 10:1485. [PMID: 34371687 PMCID: PMC8309429 DOI: 10.3390/plants10071485] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/17/2021] [Accepted: 07/18/2021] [Indexed: 12/15/2022]
Abstract
Plants continuously rely on light as an energy source and as the driver of many processes in their lifetimes. The ability to perceive different light radiations involves several photoreceptors, which in turn activate complex signalling cascades that ultimately lead to a rearrangement in plant metabolism as an adaptation strategy towards specific light conditions. This review, after a brief summary of the structure and mode of action of the different photoreceptors, introduces the main classes of secondary metabolites and specifically focuses on the influence played by the different wavelengths on the content of these compounds in agricultural plants, because of their recognised roles as nutraceuticals.
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Affiliation(s)
- Marco Santin
- Department of Agriculture, Food and Environment, University of Pisa, I-56124 Pisa, Italy; (M.S.); (A.R.)
| | - Annamaria Ranieri
- Department of Agriculture, Food and Environment, University of Pisa, I-56124 Pisa, Italy; (M.S.); (A.R.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy
| | - Antonella Castagna
- Department of Agriculture, Food and Environment, University of Pisa, I-56124 Pisa, Italy; (M.S.); (A.R.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy
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Jadhav HB, Annapure US, Deshmukh RR. Non-thermal Technologies for Food Processing. Front Nutr 2021; 8:657090. [PMID: 34169087 PMCID: PMC8217760 DOI: 10.3389/fnut.2021.657090] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 04/26/2021] [Indexed: 12/31/2022] Open
Abstract
Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.
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Affiliation(s)
- Harsh Bhaskar Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Uday S. Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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A Review on Individual and Combination Technologies of UV-C Radiation and Ultrasound in Postharvest Handling of Fruits and Vegetables. Processes (Basel) 2020. [DOI: 10.3390/pr8111433] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Ultraviolet-C radiation and ultrasound technology are widely accepted and continuously being appraised as alternatives to conventional thermal techniques for decontamination of fruits and vegetables. However, studies in these areas have presented challenges related to quality, safety, limited capability, and cost of energy. This review paper presents an up-to-date summary of applications of ultraviolet-C radiation and ultrasound technology for postharvest handling of fruits and vegetables from relevant literature. The limitations associated with applications of ultraviolet-C radiation and ultrasound technology individually has prompted their combination alongside other antimicrobial strategies for enhanced bactericidal effect. The combination of ultraviolet-C radiation and ultrasound technology as a hurdle approach also provides enhanced efficiency, cost effectiveness, and reduced processing time without compromising quality. The review includes further scope of industrial-led collaboration and commercialization of ultraviolet-C radiation and ultrasound technology such as scale-up studies and process optimization.
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Sea Buckthorn and Rosehip Oils with Chokeberry Extract to Prevent Hypercholesterolemia in Mice Caused by a High-Fat Diet In Vivo. Nutrients 2020; 12:nu12102941. [PMID: 32992796 PMCID: PMC7600764 DOI: 10.3390/nu12102941] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 09/20/2020] [Accepted: 09/23/2020] [Indexed: 12/11/2022] Open
Abstract
Dietary supplementation based on sea buckthorn and rosehip oils with added chokeberry extract was studied. We added the dietary supplement to the feed mixtures for laboratory animals. The possible toxicological effects and hypocholesterolemic, hepatoprotective activity of the dietary supplement in vivo were studied. After the observation period (6 weeks), no significant changes were found in the mass of organs and blood serum of laboratory animals (p > 0.05). However, there was a decrease in hypercholesterolemic indicators. Regular consumption of sea buckthorn and rosehip oils with added chokeberry extract (dietary supplement “ESB-1”) by laboratory animals inhibited the activity of liver enzymes and increased the antioxidant activity of blood serum (after the subcutaneous injection of sunflower oil/oil solution of carbon tetrachloride) but was not sufficient to bring them to physiological standards. The hypocholesterolemic and antioxidant properties of our dietary supplement already allow us to consider it a component of functional food products or a dietary supplement base. However, the full range of its biologically active properties, including the hepatoprotective function and regulation of metabolic disorders, has not been studied yet, which sets the direction of further research in vivo models and clinical practice to confirm its effectiveness in humans.
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