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Chagas EGLD, Garcia VADS, Lourenço CAM, Vanin FM, Yoshida CMP, de Carvalho RA. Vegetable Waste in the Retail Sector: Evaluation and Possibilities for Use in New Product Development. Foods 2024; 13:2916. [PMID: 39335844 PMCID: PMC11431750 DOI: 10.3390/foods13182916] [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: 07/19/2024] [Revised: 08/26/2024] [Accepted: 09/05/2024] [Indexed: 09/30/2024] Open
Abstract
Food waste is a significant concern when it comes to food safety. It is a well-known fact that fruit and vegetable wastage is high worldwide; however, quantitative data, especially on such waste in the retail sector, are limited. Wasted vegetables are sources of essential dietary compounds, benefiting from their revalorization. Studies related to the evaluation of the quantity and quality of these vegetables discarded in the retail sector can allow for the proposal of relevant alternatives for their use and the guarantee of food safety. This study aimed to assess wasted vegetables (beetroot, carrot, chayote, and cucumber) in the city of Pirassununga (Brazil) and characterize the purees obtained from these vegetable wastes. The purees were characterized in terms of microbiological aspects, color, proximal and mineral composition, phenolic concentration, and antioxidant activity. It was observed that 90% of the discarded vegetables were free from microbiological contamination and could be considered suitable for consumption according to the adopted classifications. Additionally, the purees had high nutritional levels, such as phenolics and fiber. Thus, considering the high levels of vegetable waste generated in the retail sector, and high value nutritional, vegetable waste could be viable in the development of new products, making it an important retail strategy for the circular economy.
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Affiliation(s)
- Eduardo Galvão Leite das Chagas
- Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (E.G.L.d.C.); (C.A.M.L.); (F.M.V.)
| | | | - Carla Alves Monaco Lourenço
- Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (E.G.L.d.C.); (C.A.M.L.); (F.M.V.)
| | - Fernanda Maria Vanin
- Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (E.G.L.d.C.); (C.A.M.L.); (F.M.V.)
| | - Cristiana Maria Pedroso Yoshida
- Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, Diadema 04021-001, SP, Brazil;
| | - Rosemary Aparecida de Carvalho
- Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil; (E.G.L.d.C.); (C.A.M.L.); (F.M.V.)
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2
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Goraya RK, Singla M, Kaura R, Singh CB, Singh A. Exploring the impact of high pressure processing on the characteristics of processed fruit and vegetable products: a comprehensive review. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38957008 DOI: 10.1080/10408398.2024.2373390] [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: 07/04/2024]
Abstract
Consumers are increasingly interested in additive-free products with a fresh taste, leading to a growing trend in high pressure processing (HPP) as an alternative to thermal processing. This review explores the impact of HPP on the properties of juices, smoothies, and purees, as well as its practical applications in the food industry. Research findings have explained that HPP is a most promising technology in comparison to thermal processing, in two ways i.e., for ensuring microbial safety and maximum retention of micro and macro nutrients and functional components. HPP preserves natural color and eliminates the need for artificial coloring. The review also emphasizes its potential for enhancing flavor in the beverage industry. The review also discusses how HPP indirectly affects plant enzymes that cause off-flavors and suggests potential hurdle approaches for enzyme inactivation based on research investigations. Scientific studies regarding the improved quality insights on commercially operated high pressure mechanisms concerning nutrient retention have paved the way for upscaling and boosted the market demand for HPP equipment. In future research, the clear focus should be on scientific parameters and sensory attributes related to consumer acceptability and perception for better clarity of the HPP effect on juice and smoothies/purees.
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Affiliation(s)
- Rajpreet Kaur Goraya
- Advanced Post-Harvest Technology Centre, Centre for Applied Research, Innovation and Entrepreneurship, Lethbridge College, Alberta, Canada
| | - Mohit Singla
- Department of Food Technology, Bhai Gurdas Institute of Engineering and Technology, Sangrur, India
| | - Robin Kaura
- Dairy Engineering Division, ICAR-NDRI, Karnal, India
| | - Chandra B Singh
- Advanced Post-Harvest Technology Centre, Centre for Applied Research, Innovation and Entrepreneurship, Lethbridge College, Alberta, Canada
| | - Ashutosh Singh
- School of Engineering, University of Guelph, Guelph, Ontario, Canada
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3
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Zhang Z, Chen Y, Cheng Y, Gao Z, Qu K, Chen Z, Yue L, Guan W. Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn. Foods 2024; 13:1829. [PMID: 38928771 PMCID: PMC11202788 DOI: 10.3390/foods13121829] [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: 04/20/2024] [Revised: 05/23/2024] [Accepted: 05/28/2024] [Indexed: 06/28/2024] Open
Abstract
Sea buckthorn juice has high nutritional value and a rich flavor that consumers enjoy. Traditional sea buckthorn thermal processing (TP) technology has problems such as low juice yield, poor quality, and poor flavor. Sea buckthorn berries are processed using a technique combining pulsed electric field (PEF) and high-pressure processing (HPP) to increase juice yield and study its impact on the quality and volatile aroma of sea buckthorn juice. Results have show that, compared with TP, under the condition of PEF-HPP, the juice yield of sea buckthorn significantly increased by 11.37% (p > 0.05); TP and PEF-HPP treatments could effectively kill microorganisms in sea buckthorn juice, but the quality of sea buckthorn juice decreased significantly after TP treatment (p > 0.05), whereas PEF-HPP coupling technology could maximally retain the nutrients of sea buckthorn juice while inhibiting enzymatic browning to improve color, viscosity, and particle size. The flavor of sea buckthorn juice is analyzed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometer (GC-IMS) techniques, and it has been shown that PEF-HPP retains more characteristic volatile organic compounds (VOCs) of sea buckthorn while avoiding the acrid and pungent flavors produced by TP, such as benzaldehyde, (E)-2-heptenal, and pentanoic acid, among others, which improves the sensory quality of sea buckthorn juice. PEF-HPP technology is environmentally friendly and efficient, with significant economic benefits. Research data provide information and a theoretical basis for the sea buckthorn juice processing industry.
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Affiliation(s)
- Zhiwei Zhang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Yixuan Chen
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Yuying Cheng
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Zhenhong Gao
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Kunsheng Qu
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Zhixi Chen
- Huachi Gannong Biotechnology Company Limited, Qingyang 745600, China;
| | - Lihua Yue
- Chengde Astronaut Mountainous Plant Technology Company Limited, Chengde 068450, China;
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
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4
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Bilbao-Sainz C, Olsen C, Chiou BS, Rubinsky B, Wu VCH, McHugh T. Benefits of isochoric freezing for carrot juice preservation. J Food Sci 2024; 89:1324-1336. [PMID: 38317403 DOI: 10.1111/1750-3841.16963] [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: 07/15/2023] [Revised: 10/24/2023] [Accepted: 01/13/2024] [Indexed: 02/07/2024]
Abstract
Isochoric freezing (IF) at -5°C/77 and -10°C/100 MPa was used to preserve carrot juice for 12 weeks. The juice qualities were compared to those using heat treatment (HT) at 95°C for 15 s followed by cold storage at 4°C. The native population of total aerobic bacteria, yeasts, and molds in isochoric frozen juice remained below the detection limit for 12 weeks. In comparison, microbes started to grow in heat-treated juices after 3 weeks of refrigeration. The color of isochoric frozen juice appeared more deep orange than the fresh juice due to an increase in carotenoid extractability. IF was not effective in reducing the activities of peroxidase, polyphenol oxidase, and pectin methyl esterase compared with HT. However, the isochoric samples showed higher carotenoid content, polyphenol content, and antioxidant capacity compared to the fresh and heat-treated juices. PRACTICAL APPLICATION: Isochoric freezing was used to produce carrot juice with extended shelf life. Isochoric freezing could be a beneficial alternative to conventional heat treatment for carrot juice processing as the applied pressures reached total inactivation levels of spoilage microorganisms. Moreover, the low processing temperatures better retained desirable compounds and quality attributes of fresh juice throughout its shelf life.
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Affiliation(s)
- Cristina Bilbao-Sainz
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Carl Olsen
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Bor-Sen Chiou
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Boris Rubinsky
- Department of Mechanical Engineering, University of California, Berkeley, California, USA
| | - Vivian C H Wu
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Tara McHugh
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
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Jiménez-Pulido IJ, Rico D, De Luis D, Martín-Diana AB. Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products. Foods 2024; 13:378. [PMID: 38338514 PMCID: PMC10855855 DOI: 10.3390/foods13030378] [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: 12/28/2023] [Revised: 01/18/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g-1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g-1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40-50 °C); meanwhile, at higher HPP temperatures (60-70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained.
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Affiliation(s)
- Iván Jesús Jiménez-Pulido
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
| | - Daniel De Luis
- Endocrinology and Nutrition Research Centre, Medicine School, Service of Endocrinology and Nutrition, Universitary Clinic Hospital of Valladolid, University of Valladolid, Av. Ramón y Cajal, 3, 47003 Valladolid, Spain;
| | - Ana Belén Martín-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
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6
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Li H, Guo X, Zhu X, Chen Y, Zhang L, Lu J, Qian Q. Effect of ultrahigh pressure processing (UHP) on physicochemical properties, antioxidant activity and anti-inflammatory activity of insoluble dietary fiber from Pholiota nameko. Food Sci Biotechnol 2024; 33:453-464. [PMID: 38222903 PMCID: PMC10786768 DOI: 10.1007/s10068-023-01342-w] [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: 03/15/2023] [Revised: 04/27/2023] [Accepted: 05/14/2023] [Indexed: 01/16/2024] Open
Abstract
The aim of this study was to evaluate the effect of ultrahigh pressure processing (UHP) of 200, 300, 400, 500, 600 and 700 MPa for 20, 40 and 30 min on physicochemical and bioactive properties of the insoluble dietary fiber Pholiota nameko (PN-IDF). The results revealed that UHP were capable of decreasing the particle size of PN-IDF and binding phenolic content. Moreover, UHP technique had an improving effect on the bioaccessible phenolic content, the water-holding capacity, the oil-holding capacity and the nitrite ion adsorption capacity. Further, UHP technique presented a promoting effect on the antioxidant activity by scavenging ABTS or DPPH free radicals and increasing reducing power, and the anti-inflammatory activity by inhibiting carrageenan-induced paw edema on PN-IDF. Overall, this study well proved that UHP technology could improve the physicochemical and functional quality of PN-IDF, which could be used as a promising green technique for functional food ingredients processing.
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Affiliation(s)
- Haiping Li
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134 People’s Republic of China
| | - Xinqi Guo
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134 People’s Republic of China
| | - Xun Zhu
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134 People’s Republic of China
| | - Yina Chen
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134 People’s Republic of China
| | - Limin Zhang
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134 People’s Republic of China
| | - Jiaqi Lu
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134 People’s Republic of China
| | - Qiuting Qian
- Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134 People’s Republic of China
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7
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Nia AE, Malekzadeh E, Taghipour S, Tatari A, Arshad ZG. Effects of preharvest chitosan-Myrtus communis essential oil composite and postharvest nanocellulose on quality of strawberry. Int J Biol Macromol 2023; 253:126733. [PMID: 37678697 DOI: 10.1016/j.ijbiomac.2023.126733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/26/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
The objective of this study was to investigate the effects of preharvest chitosan-Myrtus communis essential oil composite (1.5 and 3.0 %) and postharvest nanocellulose (0.3 and 0.6 %) on the quality of strawberries. The gas chromatography-mass spectrometry (GC/MS) analysis led to identification of 32 compounds in the Myrtus communis essential oil. The study showed that using CHS-ES composite coating for foliar application could increase the lifespan of the fruit by up to 24 days. This is because it increases the levels of components, such as phenol content (TPC) total flavonoids content (TFC) vitamin C, firmness and SSC. It also enhances the effectiveness of enzymes such, as glutathione peroxidase (GSH POD) and polyphenol oxidase (PPO). The use of CHS-ES treatments reduced the weight loss of fruits between 50 and 80 %, which is very important from the commercial point of view and maintaining nutritional properties, marketability and appearance. The microscopic analysis further revealed that using CHS-ES composite + nanocellulose coating produced a more continuous and uniform surface than the control. In general, this method is both safe and environmentally friendly while also proving to be effective, in preserving and enhancing the quality of strawberries.
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Affiliation(s)
- Abdollah Ehtesham Nia
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.
| | - Elham Malekzadeh
- Department of Soil Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Shirin Taghipour
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
| | - Aliasghar Tatari
- Department of Cellulose Industries Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Zeinab Ghasemi Arshad
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
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8
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DeBenedictis JN, de Kok TM, van Breda SG. Impact of Processing Method and Storage Time on Phytochemical Concentrations in an Antioxidant-Rich Food Mixture. Antioxidants (Basel) 2023; 12:1252. [PMID: 37371982 DOI: 10.3390/antiox12061252] [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: 04/30/2023] [Revised: 06/08/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Foods high in phytochemicals are known for their role in the prevention of chronic disease development, but after processing and storage, such food products may lose part of their functionality as these compounds are sensitive to the impact of processing temperature and the type of methods applied. Therefore, we measured the levels of vitamin C, anthocyanins, carotenoids, catechins, chlorogenic acid, and sulforaphane in a complex blend of fruits and vegetables, and when applied to a dry food product, after exposure to different processing methods. These levels were compared between pasteurized, pascalized (high-pressure processing), and untreated conditions. Furthermore, we established the effect of freezing and storage time on the stability of these compounds. The results showed that pascalization better preserved vitamin C and sulforaphane, whereas pasteurization resulted in higher concentrations of chlorogenic acid, carotenoids, and catechins. For samples which were frozen and thawed immediately after processing, pascalization was the optimal treatment for higher contents of lutein, cyanidin-3-glucoside, quercetin-3-glucoside, delphinidin-3-glucoside, peonidin-3-glucoside, and epicatechin gallate. Ultimately, the optimal processing method to preserve phytochemicals in fruit and vegetable products is as complex as the blend of compounds, and this decision-making would best be led by the prioritized nutrient aim of an antioxidant food product.
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Affiliation(s)
- Julia N DeBenedictis
- Maastricht University Medical Center, Department of Toxicogenomics, GROW-School for Oncology and Reproduction, P.O. Box 616, 6200 MD Maastricht, The Netherlands
| | - Theo M de Kok
- Maastricht University Medical Center, Department of Toxicogenomics, GROW-School for Oncology and Reproduction, P.O. Box 616, 6200 MD Maastricht, The Netherlands
| | - Simone G van Breda
- Maastricht University Medical Center, Department of Toxicogenomics, GROW-School for Oncology and Reproduction, P.O. Box 616, 6200 MD Maastricht, The Netherlands
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A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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10
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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; 12:882. [PMID: 36832957 PMCID: PMC9957160 DOI: 10.3390/foods12040882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [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
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11
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Woldemariam HW, Emire SA, Teshome PG, Töpfl S, Aganovic K. Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing. Heliyon 2022; 8:e12441. [PMID: 36590575 PMCID: PMC9798180 DOI: 10.1016/j.heliyon.2022.e12441] [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: 02/24/2022] [Revised: 08/11/2022] [Accepted: 12/09/2022] [Indexed: 12/24/2022] Open
Abstract
The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100-600 MPa) and holding time (30-600 s). HPP at 527 MPa for 517 s reduced aerobic mesophilic bacteria count by 4.5 log CFU/g. Yeasts and molds counts were reduced to 1 log CFU/g at 600 MPa for 315 s. Total phenols, carotenoids and antioxidants activity ranged from 0.28 to 0.33 g GAE/100 g, 96.0-98.4 mg βc/100 g and 8.70-8.95 μmol TE/g, respectively. Increase (2.5-6.7%) in these variables was observed with increasing pressure and holding time. Total color difference (ΔE∗) values (0.2-2.8) were within the ranges of 'imperceptible' to 'noticeable'. Experimental results were fitted satisfactorily into quadratic model with higher R2 values (0.8619-0.9863). Optimization process suggested treatment of red pepper paste at 536 MPa for 125 s for maximum desirability (0.622). Validation experiments confirmed comparable percentage of relative errors. Overall, this technique could be considered as an efficient treatment for the inactivation of microorganisms that naturally occur in red pepper paste with minimal changes in its characteristics.
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Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Corresponding author.
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Stefan Töpfl
- Osnabrueck University of Applied Sciences, Osnabrueck, Germany
| | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
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12
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Zhang S, Meenu M, Hu L, Ren J, Ramaswamy HS, Yu Y. Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics. Foods 2022; 11:foods11223698. [PMID: 36429290 PMCID: PMC9689688 DOI: 10.3390/foods11223698] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Traditional thermal processing is a widely used method to ensure food safety. However, thermal processing leads to a significant decline in food quality, especially in the case of fruits and vegetables. To overcome this drawback, researchers are extensively exploring alternative non-thermal High-Pressure Processing (HPP) technology to ensure microbial safety and retaining the sensory and nutritional quality of food. However, HPP is unable to inactivate the spores of some pathogenic bacteria; thus, HPP in conjunction with moderate- and low-temperature is employed for inactivating the spores of harmful microorganisms. Scope and approach: In this paper, the inactivation effect of high-pressure and high-pressure thermal processing (HPTP) on harmful microorganisms in different food systems, along with the bactericidal kinetics model followed by HPP in certain food samples, have been reviewed. In addition, the effects of different factors such as microorganism species and growth stage, process parameters and pressurization mode, and food composition on microbial inactivation under the combined high-pressure and moderate/low-temperature treatment were discussed. KEY FINDINGS AND CONCLUSIONS The establishment of a reliable bactericidal kinetic model and accurate prediction of microbial inactivation will be helpful for industrial design, development, and optimization of safe HPP and HPTP treatment conditions.
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Affiliation(s)
- Sinan Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Maninder Meenu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Lihui Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
- Hangzhou Jiangnan Talent Service Co., Ltd., 681 Qingchun East Road, Hangzhou 310000, China
| | - Junde Ren
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
- Correspondence: ; Tel.: +86-571-88982181
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Inanoglu S, Barbosa-Cánovas GV, Sablani SS, Zhu MJ, Keener L, Tang J. High-pressure pasteurization of low-acid chilled ready-to-eat food. Compr Rev Food Sci Food Saf 2022; 21:4939-4970. [PMID: 36329575 DOI: 10.1111/1541-4337.13058] [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: 04/05/2022] [Revised: 07/31/2022] [Accepted: 09/08/2022] [Indexed: 11/06/2022]
Abstract
The working population growth have created greater consumer demand for ready-to-eat (RTE) foods. Pasteurization is one of the most common preservation methods for commercial production of low-acid RTE cold-chain products. Proper selection of a pasteurization method plays an important role not only in ensuring microbial safety but also in maintaining food quality during storage. Better retention of flavor, color, appearance, and nutritional value of RTE products is one of the reasons for the food industry to adopt novel technologies such as high-pressure processing (HPP) as a substitute or complementary technology for thermal pasteurization. HPP has been used industrially for the pasteurization of high-acid RTE products. Yet, this method is not commonly used for pasteurization of low-acid RTE food products, due primarily to the need of additional heating to thermally inactivate spores, coupled with relatively long treatment times resulting in high processing costs. Practical Application: Food companies would like to adopt novel technologies such as HPP instead of using conventional thermal processes, yet there is a lack of information on spoilage and the shelf-life of pasteurized low-acid RTE foods (by different novel pasteurization methods including HPP) in cold storage. This article provides an overview of the microbial concerns and related regulatory guidelines for the pasteurization of low-acid RTE foods and summarizes the effects of HPP in terms of microbiology (both pathogens and spoilage microorganisms), quality, and shelf-life on low-acid RTE foods. This review also includes the most recent research articles regarding a comparison between HPP pasteurization and thermal pasteurization treatments and the limitations of HPP for low-acid chilled RTE foods.
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Affiliation(s)
- Sumeyye Inanoglu
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Gustavo V Barbosa-Cánovas
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA.,Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Larry Keener
- International Product Safety Consultants, Seattle, Washington, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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Impacts of Thermal Processing, High Pressure, and CO 2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree. Foods 2022; 11:foods11172717. [PMID: 36076902 PMCID: PMC9455942 DOI: 10.3390/foods11172717] [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: 08/04/2022] [Revised: 08/25/2022] [Accepted: 09/01/2022] [Indexed: 12/03/2022] Open
Abstract
Durian fruit puree (DFP) is a nutrient-dense food, but it has a short shelf life. Presently, little research has been undertaken on extending the shelf life of DFP. Hence, it is necessary to develop treatment methods that can prolong the shelf life of DFP. In the present study, thermal processing (TP), high-pressure processing (HPP), and CO2-assisted HPP (CO2 + HPP) treatments are used for DFP, and their influences on quality properties of DFP during storage (35 days, 4 °C) are investigated. Compared to other treatments, the CO2 + HPP treatment had a lower pressure and a shorter time to achieve the same effect of inactivating the microorganisms of DFP. During storage, CO2 + HPP treated DFP showed higher retention rates of sugars, total soluble solids, color, bioactive components, and antioxidant capacity in comparison with other treated DFPs. Moreover, after 35 days of storage, the microbial count of (CO2 + HPP)-treated DFP (3.80 × 103 CFU/g) was much lower than those of TP (4.77 × 105 CFU/g) and HPP (8.53 × 103 CFU/g)-treated DFPs. The results of this study reveal that CO2 + HPP treatment could not only better preserve the quality of DFP, but also effectively extend the shelf life of DFP, providing an effective method for the processing of DFP.
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15
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Zhang L, Xiao G, Yu Y, Xu Y, Wu J, Zou B, Li L. Low-oxygen pulping combined with high hydrostatic pressure improve the stability of blueberry pulp anthocyanins and color during storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108991] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Melon-based smoothies: process optimization and effect of processing and preservation on the quality attributes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01466-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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17
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Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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How potentially sustainable solutions may be unsustainable in practice: carrot pomaces in common carp nutrition. ANNALS OF ANIMAL SCIENCE 2022. [DOI: 10.2478/aoas-2022-0039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The aim of this study was to evaluate the effects of carrot pomaces dried at two temperatures as a feed component on growth performance, environmental sustainability, and meat quality in common carp (Cyprinus carpio). Three diets were developed: a control without pomace (CON); CPL with 15.5% carrot pomace dried at 40°C and CPH with 23.6% carrot pomace dried at 120°C. A total of 240 two-year-old common carp (average body weight of individual: 1025 g) were randomly distributed into 12 tanks, four per treatment, including 20 fish per tank. The experiment was performed using an outdoor open flow aquaculture system. The growth trial lasted 60 days, after which fish samples were taken for analysis of meat quality parameters. There were no significant differences between groups in terms of the final body weight, protein efficiency ratio, or survival rate. However, in terms of weight gain, specific growth rate, and feed conversion ratio, fish fed the CPH diet exhibited significant worsening. Moreover, the fillets of fish from the CPH group exhibited a darker coloration compared to the CON diet. It is concluded that high temperature drying of carrot pomace added to carp diet negatively affected fish quality. It should be also emphasized that inclusion of the both carrot pomaces tested in this study significantly increased the usage of fish meal per kilogram of fish body weight gain. These results showed a reduced efficacy of using carrot pomace in practical and sustainable common carp nutrition.
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19
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Zhang S, Zheng Z, Zheng C, Zhao Y, Jiang Z. Effect of high hydrostatic pressure on activity, thermal stability and structure of horseradish peroxidase. Food Chem 2022; 379:132142. [PMID: 35063856 DOI: 10.1016/j.foodchem.2022.132142] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 12/15/2021] [Accepted: 01/10/2022] [Indexed: 11/13/2022]
Abstract
The mechanism of the high hydrostatic pressure (HHP) effect on horseradish peroxidase (HRP) is still unclear. The activity, thermal stability and structural changes of HRP after HHP treatments were studied in this work. Compared with the untreated sample, the enzyme activity reduces by 36% after 800 MPa processing. The results indicated that the conformation of the enzyme active center changes under pressure. Furthermore, HHP also changes the conformation of disulfide bonds and some secondary structures in HRP. These structural and conformational changes induce decreased activity. In addition, differential thermal scanning (DSC) results showed that the thermal denaturation temperature decreased from 103.74 °C to 85.78 °C after pressure treatment, suggesting HRP molecules formed large aggregates after pressure treatment. In this study, the interaction mechanism between pressure and enzyme was studied as well, and the results can provide some guidance for the application of HHP technology in fruit and vegetable products processing.
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Affiliation(s)
- Sinan Zhang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhenhong Zheng
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Chuyao Zheng
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yadong Zhao
- College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Zhuo Jiang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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20
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Athira VA, Gokulvel E, Nandhu Lal AM, Venugopalan VV, Rajkumar, Venkatesh T. Advances in drying techniques for retention of antioxidants in agro produces. Crit Rev Food Sci Nutr 2022; 63:10849-10865. [PMID: 35653131 DOI: 10.1080/10408398.2022.2082371] [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
Antioxidants are compounds that are essential for the human body which prevents cell from disease causing free radicals. Antioxidants are present in a wide range of fruits, vegetables, and spices. However, a considerable amount of antioxidants is lost during the post-harvest drying operation of agro produces for their shelf-life enhancement. Hence, retention of antioxidants becomes utmost importance in preserving the nutritional aspects of fruits and vegetables. Compared to conventional hot air drying, methods like freeze drying, vacuum drying, and dehumidified drying helps in the retention of antioxidants. However, the drawbacks prevalent in current drying practices, such as high-power consumption and high capital cost, could be eliminated by adopting novel drying mechanisms. This review focuses on various pretreatment methods like ultra-sonication, high pressure processing, pulsed electric field and ethanol treatment prior to drying operation helps in enhancing the drying efficiency with maximum retention of antioxidants. In addition, hybrid drying technologies such as microwave assisted drying, IR-radiated drying and electro-magnetic assisted drying methods also could significantly improve the retention of antioxidants.HIGHLIGHTSDrying is the most commonly adopted unit operation for enhancing the shelf life of perishable agro produces.However, drying is accompanied by loss of bioactive, color, texture, and sensory attributes.Compared to conventional drying techniques like hot air drying, methods like freeze drying, vacuum drying and dehumidified drying helps in the retention of antioxidants present in agro/food produces.Pretreatment methods like Ozonation, ultra-sonication, and UV radiation prior to drying are also found to improve the drying performance with good retention of antioxidants.Recent developments like microwave-assisted and IR-assisted drying methods perform well in the retention of antioxidants with less energy consumption.
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Affiliation(s)
- V A Athira
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - E Gokulvel
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - A M Nandhu Lal
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - V V Venugopalan
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - Rajkumar
- Research Planning and Business Development, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - T Venkatesh
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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21
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Jan N, Anjum S, Wani SM, Mir SA, Malik AR, Wani SA, Hussein DS, Rasheed RA, Gatasheh MK. Influence of Canning and Storage on Physicochemical Properties, Antioxidant Properties, and Bioactive Compounds of Apricot ( Prunus armeniaca L.) Wholes, Halves, and Pulp. Front Nutr 2022; 9:850730. [PMID: 35634399 PMCID: PMC9132590 DOI: 10.3389/fnut.2022.850730] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Accepted: 03/28/2022] [Indexed: 11/13/2022] Open
Abstract
This study aimed to examine the effect of canning and storage on physicochemical, mineral, and antioxidant properties and phenolic composition of apricot wholes, halves, and pulp. The findings for physicochemical properties revealed that the total soluble solids, titratable acidity, total sugars, and ascorbic acid were found higher in apricot pulp (37.15, 1.39, and 20.74% and 7.21 mg/100 g FW, respectively) followed by apricot wholes and halves throughout the storage period. The remarkable contents of potassium, phosphorous, zinc, copper, iron, and manganese were found in the apricot pulp which revealed that canning and storage slightly affected the mineral composition. Bioactive substances were identified and quantified by reversed-phase high-performance liquid chromatography, which indicated a higher presence of chlorogenic acid (34.45 mg/kg FW), quercitin-3-glucoside (16.78 mg/kg FW), neochlorogenic acid (26.52 mg/kg FW), gallic acid (5.37 mg/kg FW), kaempferol (14.22 mg/kg FW), ellagic acid (6.02 mg/kg FW), procyanidin B2 (8.80 mg/kg FW), and epicatechin (9.87 mg/kg FW) in apricot pulp followed by apricot wholes and halves throughout the storage period. The total phenolic content was found highest in apricot pulp (13.76 GAE mg/100 g FW) followed by wholes (8.09 GAE mg/100 g FW) and halves (6.48 GAE mg/100 g FW) which decreased significantly throughout the storage period. Antioxidant properties were assessed by DPPH, ABTS+, MCA, and BCBA, which were found higher in the apricot pulp (92.23 TEAC μg/g DW, 92.33 TEAC μg/g DW, 33.80 TEAC μg/g DW, and 68.40 TEAC μg/g DW, respectively) that is correlated with the higher presence of bioactive compounds. Thus, apricot pulp containing excellent sources of nutrients, minerals, phytochemicals, and antioxidant components could be used for consumption purposes that provide nutraceuticals and antioxidants globally.
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Affiliation(s)
- Nusrat Jan
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Sadaf Anjum
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Sajad Mohd Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India.,Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - A R Malik
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar, India
| | - Sajad Ahmad Wani
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Dina S Hussein
- Department of Chemistry, College of Sciences and Health, Cleveland State University, Cleveland, OH, United States
| | - Rabab Ahmed Rasheed
- Histology and Cell Biology Department, Faculty of Medicine, King Salman International University, South Sinai, Egypt
| | - Mansour K Gatasheh
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
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22
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Dhenge R, Rinaldi M, Ganino T, Santi S, Ferrarese I, Dall'Acqua S. Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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23
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Kidoń M, Uwineza PA. New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds. Molecules 2022; 27:molecules27103049. [PMID: 35630528 PMCID: PMC9146844 DOI: 10.3390/molecules27103049] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/03/2022] [Accepted: 05/06/2022] [Indexed: 11/16/2022] Open
Abstract
Smoothies are fruit- and/or vegetable-based products in form of beverages that are typically semi-liquid, thick in consistency, and mainly consist of purees and juices. Other ingredients, such as yogurt, milk, ice cream, sugar, honey, or simply water may also be added. The present study aimed to elaborate smoothie products based on bananas, pumpkins, and purple carrots. These fruits and vegetables were chosen due to their high bioactive compounds content, potential health benefits, and availability to industry. Five smoothie formulations were produced and analyzed for pH, soluble solids, total phenolic content, anthocyanins, carotenoids, vitamin C, antioxidant activity, instrumental color, and sensory features. From the analysis, the result showed that the obtained smoothies were a good source of total phenolic content (39.1 to 55.9 mg/100 g) and anthocyanin (7.1 to 11.1 mg cyanidin-3-glucoside/100 g), and that they possessed high antioxidant activity (4.3 to 6.2 µM Trolox/g). From sensory evaluation, all the produced smoothies were desirable, but the formulations with banana were scored higher compared to the pumpkin. In conclusion, smoothies composed of pumpkin, banana, and purple carrot can be a good new food product that incorporates nutritional compounds into the human diet.
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Affiliation(s)
- Marcin Kidoń
- Department of Food Technology of Plant Origin, Poznan University of Life Sciences, 60-624 Poznan, Poland
- Correspondence:
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24
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Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health? Antioxidants (Basel) 2022; 11:antiox11040794. [PMID: 35453479 PMCID: PMC9024522 DOI: 10.3390/antiox11040794] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/04/2022] [Accepted: 04/12/2022] [Indexed: 02/07/2023] Open
Abstract
Given the general beneficial effects of antioxidants-rich foods on human health and disease prevention, there is a continuous interest in plant secondary metabolites conferring attractive colors to fruits and grains and responsible, together with others, for nutraceutical properties. Cereals and Solanaceae are important components of the human diet, thus, they are the main targets for functional food development by exploitation of genetic resources and metabolic engineering. In this review, we focus on the impact of antioxidants-rich cereal and Solanaceae derived foods on human health by analyzing natural biodiversity and biotechnological strategies aiming at increasing the antioxidant level of grains and fruits, the impact of agronomic practices and food processing on antioxidant properties combined with a focus on the current state of pre-clinical and clinical studies. Despite the strong evidence in in vitro and animal studies supporting the beneficial effects of antioxidants-rich diets in preventing diseases, clinical studies are still not sufficient to prove the impact of antioxidant rich cereal and Solanaceae derived foods on human
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25
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Chatur P, Johnson S, Coorey R, Bhattarai RR, Bennett SJ. The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas. Front Nutr 2022; 9:847877. [PMID: 35464029 PMCID: PMC9023011 DOI: 10.3389/fnut.2022.847877] [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: 01/03/2022] [Accepted: 03/14/2022] [Indexed: 11/13/2022] Open
Abstract
High pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure processing for development of a ready-to eat chickpea product using Australian kabuli chickpeas. Three pressure levels (200, 400, and 600 MPA) and two treatment times (1 and 5 min) were selected to provide six distinct samples. When compared to the conventionally cooked chickpeas, high pressure processed chickpeas had a more desirable texture due to decrease in firmness, chewiness, and gumminess. The general nutrient composition and individual mineral content were not affected by high pressure processing, however, a significant increase in the slowly digestible starch from 50.53 to 60.92 g/100 g starch and a concomitant decrease in rapidly digestible starch (11.10-8.73 g/100 g starch) as well as resistant starch (50.53-30.35 g/100 g starch) content was observed. Increased starch digestibility due to high pressure processing was recorded, whereas in vitro protein digestibility was unaffected. Significant effects of high pressure processing on the polyphenol content and antioxidant activities (DPPH, ABTS and ORAC) were observed, with the sample treated at the highest pressure for the longest duration (600 MPa, 5 min) showing the lowest values. These findings suggest that high pressure processing could be utilized to produce a functional, ready to eat kabuli chickpea product with increased levels of beneficial slowly digestible starch.
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Affiliation(s)
- Prakhar Chatur
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | - Stuart Johnson
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
- Ingredients by Design Pty Ltd., Perth, WA, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
| | | | - Sarita Jane Bennett
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, Australia
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Effect of polypropylene packaging containing nano-hydroxyapatite and modified atmosphere on the physicochemical and microbial properties of cherry tomatoes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01160-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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27
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Yi T, Fang W, Xie X, Yuan B, Lu M, Xu C. High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:755-767. [PMID: 35153315 PMCID: PMC8814135 DOI: 10.1007/s13197-021-05070-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2021] [Accepted: 03/15/2021] [Indexed: 02/03/2023]
Abstract
The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrigerated storage (RS, 4 °C) was also investigated. Microbial counts, physicochemical properties, enzymes activities, phenolic compounds, and antioxidant activities of these juices were determined and compared. Results indicated that HPP treatment improved the microbial shelf-life of the aronia juice by at least 10-times at RT and 5-times at RS. Although thermal treatment was equally effective in extending the shelf-life, the high temperature resulted in a quicker degradation of polyphenols in aronia juice, which was decreased by 36.6% during RT storage (5 weeks) and 43.3% at RS storage (24 weeks). Therefore, HPP was more efficient in maintaining the safety and quality of aronia juice. The study also indicated HPP treated aronia juice could be stored at RT for at least one month that could be of benefit to the non-cold chain process which is targeting for a low-energy input while still retaining a minimal effect on the nutritional properties of food products.
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Affiliation(s)
- Tian Yi
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588 USA ,Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430209 Hubei China
| | - Wei Fang
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588 USA ,Hubei Biopesticide Engineering Research Center, Hubei Academy of Agricultural Sciences, Wuhan, 430064 Hubei China
| | - Xiaoqing Xie
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588 USA
| | - Bo Yuan
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588 USA
| | - Mei Lu
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588 USA
| | - Changmou Xu
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588 USA
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DENG H, ZHAO PT, Yang TG, MENG YH. A comparative study of the cloudy apple juice sterilized by high-temperature short-time or high hydrostatic pressure processing: shelf-life, phytochemical and microbial view. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.63620] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Hong DENG
- Shaanxi Normal University, China; Shaanxi Normal University, China; Shaanxi Normal University, China
| | - Peng-Tao ZHAO
- Shaanxi Normal University, China; Shaanxi Normal University, China; Shaanxi Normal University, China
| | | | - Yong-Hong MENG
- Shaanxi Normal University, China; Shaanxi Normal University, China; Shaanxi Normal University, China
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29
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Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09295-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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30
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Szczepańska J, Pinto CA, Skąpska S, Saraiva JA, Marszałek K. Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112038] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Bhukya J, Naik R, Mohapatra D, Sinha LK, Rao K. Orifice based hydrodynamic cavitation of sugarcane juice: Changes in Physico-chemical parameters and Microbiological load. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111909] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Kaur GJ, Orsat V, Singh A. An overview of different homogenizers, their working mechanisms and impact on processing of fruits and vegetables. Crit Rev Food Sci Nutr 2021; 63:2004-2017. [PMID: 34459296 DOI: 10.1080/10408398.2021.1969890] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Fruits and vegetables (F&V) are the second highest recommended foods, rich in antioxidants, vitamins and minerals, vital for building immunity against chronic diseases. F&V processing involves particle size reduction, for which different types of homogenizers, categorized as mechanical homogenizers, pressure homogenizers and ultrasonic homogenizers are used. The review discusses different types of homogenizers, their working mechanism, and application in F&V processing. Among mechanical homogenizers, knife mills are used for primary size reduction, ball mills for the micronization of dried F&V and rotor-stator homogenizers for emulsification. Use of the ultrasonic homogenizer is limited to extraction of bioactive compounds or as a pre-treatment for dehydration of F&V. High-pressure homogenizers are most widely used and reported due to the synergistic effect of homogenization and temperature increase, resulting in longer shelf-life and better physicochemical properties of the product. Additionally, the review also explains the effect of homogenization on the physicochemical, sensory and nutraceutical properties of the product.
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Affiliation(s)
- Gagan Jyot Kaur
- School of Engineering, University of Guelph, Guelph, ON, Canada
| | - Valerie Orsat
- Department of Bioresource Engineering, McGill University, Montreal, QC, Canada
| | - Ashutosh Singh
- School of Engineering, University of Guelph, Guelph, ON, Canada
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33
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New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches. Molecules 2021; 26:molecules26144283. [PMID: 34299557 PMCID: PMC8307514 DOI: 10.3390/molecules26144283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 02/04/2023] Open
Abstract
Resistant starch (RS) is widely used in the food industry because of its ability to regulate and protect the small intestine, but their distinct effects on the structural and functional properties of waxy and non-waxy proso millet starches are not completely understood. The crystalline structure and physicochemical properties of waxy and non-waxy proso millets' starch samples were analyzed after heat-moisture treatment (HMT). The analysis revealed significant differences between the RS of waxy and non-waxy proso millets. The crystal type of proso millets' starch changed from type A to type B + V. The relative crystallinity of the RS of waxy proso millet was better than that of non-waxy proso millet. The gelatinization temperature and thermal stability of RS significantly increased, and the pasting temperature (PTM) of the RS of waxy proso millet was the highest. The water solubility and swelling power of the RS in proso millet decreased, and the viscoelasticity improved. The correlation between the short-range ordered structure of RS and ΔH, and gelatinization properties has a stronger correlation. This study provides practical information for improving the nutritional benefits of waxy and non-waxy proso millet in food applications.
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34
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López-Gámez G, Elez-Martínez P, Martín-Belloso O, Soliva-Fortuny R. Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products. Foods 2021; 10:1321. [PMID: 34201315 PMCID: PMC8228035 DOI: 10.3390/foods10061321] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 06/03/2021] [Accepted: 06/03/2021] [Indexed: 11/16/2022] Open
Abstract
We propose the application of pulsed electric fields (PEF) to carrots to obtain derived products with increased phenolic and carotenoid bioaccessibility. For this purpose, juices, purees, and oil-added purees were obtained from whole PEF-treated carrots (five pulses of 3.5 kV cm-1; 0.61 kJ kg-1). In order to obtain shelf-stable products, the effect of a thermal treatment (70 °C for 10 min) was also studied. Carrot juices exhibited the highest carotenoid (43.4 mg/100 g fresh weight) and phenolic (322 mg kg-1 dry weight) contents. However, caffeic and coumaric acid derivatives were highly sensitive to PEF. The phenolic bioaccessibility reached 100% in purees obtained from the PEF-treated carrots, whereas the further thermally treated oil-added purees exhibited the greatest carotenoid bioaccessibility (7.8%). The increase in carotenoid bioaccessibility could be related to their better release and solubilization into micelles. The results suggest that food matrix aspects apart from particle size (e.g., pectin characteristics) are involved in phenolic bioaccessibility.
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Affiliation(s)
| | | | | | - Robert Soliva-Fortuny
- Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; (G.L.-G.); (P.E.-M.); (O.M.-B.)
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35
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Negri Rodríguez LM, Arias R, Soteras T, Sancho A, Pesquero N, Rossetti L, Tacca H, Aimaretti N, Rojas Cervantes ML, Szerman N. Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111255] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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36
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Adámek M, Mlček J, Adámková A, Mišurec VG, Orsavová J, Bučková M, Búran M, Plášková A, Kouřimská L. Basil – a comparison of the total phenolic content and antioxidant activity in selected cultivars. POTRAVINARSTVO 2021. [DOI: 10.5219/1623] [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
During the lifetime, the human body forms a considerable amount of free radicals damaging DNA, cell membranes, and their components. A wider application of basil (Ocimum basilicum), an aromatic plant and one of the common gastronomic commodities in the human diet could help to prevent the formation of free radicals and to remove them from the human body. Therefore, determination of antioxidant activity and total content of phenolic substances in selected cultivars of basil (Ohře, Sweet green, Salad leaf, Purple opal, Thai) in a fresh and frozen state and the mixture with another plant (garlic, mint, rocket, spinach) in the fresh and refrigerated state was performed. The total content of phenolic substances in basil was established by the spectrophotometric Folin-Ciocalteu method. DPPH spectrophotometric method was used to analyze the antioxidant activity. The results have shown statistically significant differences between basil cultivars under the same growing conditions. The values of antioxidant activity in frozen samples ranged from 5.1 ±0.4 mg.g-1 AA FW to 11.71 ±0.18 mg.g-1 AA FW and the total phenolic content varied between 2.77 ±0.16 mg.g-1 GAE FW in TH and 8.93 ±0.13 mg.g-1 GAE FW. A statistically significant difference between fresh and frozen samples was established only in the “Ohře” cultivar. After the storage in cold temperatures, all mixtures showed a reduction in the antioxidant activity and total content of phenolic substances. The mixture of basil and mint performed the highest values of antioxidant activity and total content of phenolic substances and significantly differed from the other mixtures most often. The addition of basil and its mixtures to food and beverages can substantially increase their biological value and subsequently also the quality of human nutrition.
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Ávila F, Ravello N, Manriquez C, Jiménez-Aspee F, Schmeda-Hirschmann G, Theoduloz C. Antiglycating Effect of Phenolics from the Chilean Currant Ribes cucullatum under Thermal Treatment. Antioxidants (Basel) 2021; 10:antiox10050665. [PMID: 33922890 PMCID: PMC8146124 DOI: 10.3390/antiox10050665] [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: 03/04/2021] [Revised: 04/07/2021] [Accepted: 04/09/2021] [Indexed: 01/18/2023] Open
Abstract
Numerous dietary polyphenols possess antiglicating activity, but the effects of thermal treatment on this activity are mostly unknown. The effect of thermal treatment in the antiglycating activity of polyphenolic enriched extracts (PEEs) from Ribes cucullatum towards glyoxal-induced glycation of sarcoplasmic proteins was assessed. Sarcoplasmic proteins from chicken, beef, salmon, and turkey, were incubated 2 h at 60 °C with and without glyoxal and different concentrations of PEEs (0.25, 0.5, 1, and 5 mg/mL). The antiglycating activity was evaluated by: (1) Lys and Arg consumption, (2) Carboxymethyl lysine (CML) generation, and (3) lipid-derived electrophiles inhibition in a gastric digestion model. Protective effects were observed against CML generation in proteins and a decrease of electrophiles in the gastric digestion model. A dose-dependent consumption of Lys and Arg in proteins/PEEs samples, indicated the possible occurrence of quinoproteins generation from the phenolics. Protein/PEEs incubations were assessed by: (1) High pressure liquid chromatography analysis, (2) Gel electrophoresis (SDS-PAGE), and (3) Redox cycling staining of quinoproteins. Protein/PEEs incubations produced: (1) Decrease in phenolics, (2) increase of protein crosslinking, and (3) dose-dependent generation of quinoproteins. We demonstrate that phenolic compounds from R. cucullatum under thermal treatment act as antiglycating agents, but oxidative reactions occurs at high concentrations, generating protein crosslinking and quinoproteins.
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Affiliation(s)
- Felipe Ávila
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Campus Lircay, Universidad de Talca, Talca 3460000, Chile; (N.R.); (C.M.)
- Correspondence: ; Tel.: +56-71-2418964
| | - Natalia Ravello
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Campus Lircay, Universidad de Talca, Talca 3460000, Chile; (N.R.); (C.M.)
| | - Camila Manriquez
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Campus Lircay, Universidad de Talca, Talca 3460000, Chile; (N.R.); (C.M.)
| | - Felipe Jiménez-Aspee
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, 70599 Stuttgart, Germany;
| | - Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Campus Lircay, Universidad de Talca, Talca 3460000, Chile;
| | - Cristina Theoduloz
- Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Campus Lircay, Universidad de Talca, Talca 3460000, Chile;
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Ibrahim A, Daood H, Friedrich L, Hitka G, Helyes L. Monitoring, by high‐performance liquid chromatography, near‐infrared spectroscopy, and color measurement, of phytonutrients in tomato juice subjected to thermal processing and high hydrostatic pressure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15370] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Ayman Ibrahim
- Agricultural Engineering Research Institute (AEnRI) Agricultural Research Center (ARC) Giza Egypt
| | - Hussein Daood
- Department of Horticulture Szent István University Gödöllő Hungary
| | - László Friedrich
- Department of Refrigeration and Livestock Products Technology Faculty of Food Science Szent István University Budapest Hungary
| | - Géza Hitka
- Department of Postharvest Science and Sensory Evaluation Faculty of Food Science Szent István University Budapest Hungary
| | - Lajos Helyes
- Department of Horticulture Szent István University Gödöllő Hungary
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39
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The Impact of N 2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers. Foods 2021; 10:foods10030508. [PMID: 33670953 PMCID: PMC7997287 DOI: 10.3390/foods10030508] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/07/2021] [Accepted: 02/22/2021] [Indexed: 11/23/2022] Open
Abstract
This work aimed to evaluate the effects of N2-assisted high-pressure processing (HPP, 400 MPa/7.5 min and 500 MPa/7.5 min) on the microorganisms and physicochemical, nutritional, and sensory characteristics of fresh-cut bell peppers (FCBP) during 25 days of storage at 4 °C. Yeasts and molds were not detected, and the counts of total aerobic bacteria were less than 4 log10 CFU/g during storage at 4 °C. The total soluble solids and L* values were maintained in HPP-treated FCBP during storage. After the HPP treatment, an 18.7–21.9% weight loss ratio and 54–60% loss of hardness were found, and the polyphenol oxidase (PPO) activity was significantly inactivated (33.87–55.91% of its original activity). During storage, the weight loss ratio and PPO activity of the samples increased significantly, but the hardness of 500 MPa/7.5 min for treated FCBP showed no significant change (9.79–11.54 N). HPP also effectively improved the total phenol content and antioxidant capacity of FCBP to 106.69–108.79 mg GAE/100 g and 5.76–6.55 mmol Trolox/L; however, a non-negligible reduction in total phenols, ascorbic acid, and antioxidant capacity was found during storage. Overall, HPP treatments did not negatively impact the acceptability of all sensory attributes during storage, especially after the 500 MPa/7.5 min treatment. Therefore, N2-assisted HPP processing is a good choice for the preservation of FCBP.
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40
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The Influence of Static and Multi-Pulsed Pressure Processing on the Enzymatic and Physico-Chemical Quality, and Antioxidant Potential of Carrot Juice During Refrigerated Storage. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02577-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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41
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Ahangari M, Ramezan Y, Khani MR. Effect of low pressure cold plasma treatment on microbial decontamination and physicochemical properties of dried walnut kernels (
Juglans regia
L.). J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13593] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Maryam Ahangari
- Department of Food Science and Technology Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University Tehran Iran
| | - Yousef Ramezan
- Department of Food Science and Technology Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University Tehran Iran
- Nutrition and Food Sciences Research Center Tehran Medical Sciences, Islamic Azad University Tehran Iran
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42
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Wani SM, Masoodi FA, Yousuf S, Dar BN, Rather SA. Phenolic compounds and antiproliferative activity of apricots: Influence of canning, freezing, and drying. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14887] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Sajad Mohd Wani
- Division of Food Science and Technology SKUAST Kashmir Shalimar Srinagar India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar India
| | | | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology 1‐University Avenue Awantipora Srinagar India
| | - S. A. Rather
- Department of Food Science and Technology University of Kashmir Srinagar India
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43
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Role of antioxidants on physicochemical properties and in vitro bioaccessibility of β-carotene loaded nanoemulsion under thermal and cold plasma discharge accelerated tests. Food Chem 2020; 339:128157. [PMID: 33152897 DOI: 10.1016/j.foodchem.2020.128157] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 09/09/2020] [Accepted: 09/18/2020] [Indexed: 01/22/2023]
Abstract
The effects of water soluble antioxidant (ascorbic acid and EDTA), fat soluble antioxidant (α-tocopherol) and amphiphilic antioxidant (ascorbyl palmitate; AP) on the chemical physics and bioaccessibility of β-carotene loaded nanoemulsions (CNE) were investigated. During accelerated storage at 45 °C for 15 days, AP showed the highest protective actions against particle size growth, color fading, lipid oxidation, and β-carotene degradation in CNE (p < 0.05). CNE with AP was then subjected to treat with cold plasma (CP) induced reactive species system under various powers and contact times compared to control. AP was able to protect physical and oxidative stabilities of CNE as well as β-carotene integrity. The highest in vitro lipid digestibility, bioaccessibility and β-carotene stability were found in CNE with AP (p < 0.05). However, those properties were lowered after CP exposure. The results indicated that AP was a promising antioxidant in improving physical stability, oxidative stability, β-carotene retention, and β-carotene bioaccessibility of CNE.
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44
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Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:4350461. [PMID: 32964013 PMCID: PMC7492918 DOI: 10.1155/2020/4350461] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Accepted: 08/27/2020] [Indexed: 12/01/2022]
Abstract
The effect of processing such as high hydrostatic pressure (HHP) (400-600 MPa/15 min) or low pasteurization temperature (LPT) (74°C/2 min) or high pasteurization temperature (HPT) (90°C/1 min) on selected quality parameters of juice obtained from hydroponically cultivated beef tomatoes was investigated. The total polyphenols content (TPC), total phenolic index (TPI), Trolox equivalent antioxidant capacity (ABTS) and ferric reducing antioxidant power (FRAP) were analysed in the fresh and processed juices stored for 0, 7 and 14 days. What is more, colour parameters (L∗, a∗, b∗, ∆E), the activity of polyphenol oxidase (PPO) and peroxidase (POD) and microbial stability were also analyzed following the juices storage. Among all the tested samples, the juice exposed to 600 MPa for 15 min showed superior quality. Samples treated with 600 MPa for 15 min and stored for 0, 7 and 14 days had high TPC, TPI, ABTS, FRAP and a∗ values. As demonstrated, these tested samples at the end of the storage period retained 90% and 95% of their polyphenol content and antioxidant capacity, respectively. As in the case of pasteurization, juice processing at 600 MPa for 15 min clearly reduced the activity of food-spoiling enzymes (PPO, POD) as well as the microbial count. The obtained results showed that TPC was significantly and positively correlated with TPI, ABTS and FRAP parameters.
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45
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Using High Hydrostatic Pressure Processing Come-Up Time as an Innovative Tool to Induce the Biosynthesis of Free and Bound Phenolics in Whole Carrots. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02512-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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46
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de la Cruz Quiroz R, Chotyakul N, Saraiva JA, Lamela CP, Torres JA. Retention of Ascorbic Acid, Retinol, β-Carotene, and α-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP). FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09242-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Bhattacharjee C, Saxena VK, Dutta S. Insights
into effectiveness of tight ultrafiltration and frozen storage in bioactive compound retention in watermelon juice concentrate. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13492] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chiranjit Bhattacharjee
- Department of Chemical Engineering Indian Institute of Technology (Indian School of Mines) Dhanbad Jharkhand India
| | - Vinod K. Saxena
- Department of Chemical Engineering Indian Institute of Technology (Indian School of Mines) Dhanbad Jharkhand India
| | - Suman Dutta
- Department of Chemical Engineering Indian Institute of Technology (Indian School of Mines) Dhanbad Jharkhand India
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48
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Balamurugan S, Gemmell C, Lau ATY, Arvaj L, Strange P, Gao A, Barbut S. High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107224] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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49
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Vollmer K, Chakraborty S, Bhalerao PP, Carle R, Frank J, Steingass CB. Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02460-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
AbstractThe effect of pulsed light (PL) on numerous important quality characteristics of pineapple juice was studied and compared with untreated and thermally pasteurised samples. The laboratory scale PL batch system used was operated with each three different voltages (1.8, 2.1, and 2.4 kV) and numbers of pulses (47, 94, and 187). Treatments with 2.4 kV and either 94 or 187 pulses (757/1479 J·cm−2) resulted in a 5-log reduction in aerobic mesophiles and the yeast and mould counts. Peroxidase was more resistant to PL than polyphenol oxidase, whereas the bromelain activity was completely retained in all PL-treated juices. Colour and antioxidant capacity were minimally affected, while vitamin C, genuine pineapple furanones, and phenolic compounds declined. In contrast, thermal pasteurisation was more detrimental to colour, antioxidant capacity, and vitamin C content, but resulted in a superior inactivation of microorganisms and enzymes and retention of phenolic compounds. Principal component analysis (PCA) permitted the differentiation of fresh, thermally pasteurised, and all PL-treated juices. PCA on the basis of the individual juice constituents additionally arranged the latter juices according to the number of pulses and voltage levels applied, particularly promoted by the oxidation of ascorbic to dehydroascorbic acid. In conclusion, PL treatment represents a promising new alternative to conventional thermal preservation techniques, whereby the inactivation of deteriorative enzymes may be further optimised.
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50
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Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure. Foods 2020; 9:foods9040485. [PMID: 32290555 PMCID: PMC7230769 DOI: 10.3390/foods9040485] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 04/02/2020] [Accepted: 04/08/2020] [Indexed: 11/28/2022] Open
Abstract
Physicochemical properties and volatiles of kiwifruit pulp beverage treated with high hydrostatic pressure (HHP, 400–600 MPa/5–15 min) were investigated during 40-day refrigerated storage. Compared with heat treatment (HT), HHP ranged from 400–500 MPa was superior in retaining vitamin C, fresh-like color and volatiles, while soluble solids content and pH were not affected significantly. Furthermore, HHP improved brightness and inhibited browning of kiwifruit pulp beverage. Samples treated at 400 MPa for 15 min showed significantly higher vitamin C content and lower ∆E values over 40 days than heat-treated kiwifruit pulp beverage. The total content of alcohols, esters, acids, and ketones gradually increased, whereas the total aldehydes content decreased during storage. Interestingly, HHP treatment at 500 MPa for 15 min mostly retained important characteristic volatiles including hexanal and (E)-2-hexenal, indicating this treatment was more conducive to preserve the original fruity, fresh, grassy and green notes of kiwifruit pulp beverage than HT.
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