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Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk. BEVERAGES 2022. [DOI: 10.3390/beverages8020019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile. Low-intensity PEFs were applied at different processing conditions in two stages of the soymilk extraction process, hydrated soybeans (HSB) and soybean slurry (SBS), with the soymilk extracted from the conventional process as control (CSM). Overall, resultant soymilk samples from PEF-HSB and PEF-SBS presented lower concentrations of glucosides isoflavones and greater aglycone content than those in CSM. In contrast to genistin (Gin) and daidzin (Din), which decreased around 18.5–52.6% and 10.9–54.6%, respectively, an increase in genistein (Ge, 12.3–64.4%) and daidzein (Da, 9–55.8%) was observed. The total isoflavone content (TIC) of most soymilk samples prepared from PEF-HSB was lower than that of the CSM. Conversely, when PEF-SBS was used, the TIC of resultant soymilk was not significantly affected or slightly decreased. However, PEF treated HSB at 10 kVcm−1/100 pulses and SBS at 6 kVcm−1/10 pulses led to a significant augment in TIC, of up to 109 ± 2.39 and 110 ± 1.26 μg/g, respectively, in the extracted soymilk samples. These results indicated that low-intensity PEF is a potential technology that could be implemented during soymilk manufacturing processing to modify the isoflavone profile and content of soymilk, mainly increasing its aglycone concentration.
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Li YT, Chen MS, Deng LZ, Liang YZ, Liu YK, Liu W, Chen J, Liu CM. Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110228] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Rodríguez-Roque MJ, De Ancos B, Sánchez-Vega R, Sánchez-Moreno C, Elez-Martínez P, Martín-Belloso O. In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102504] [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]
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Osae R, Essilfie G, Alolga RN, Akaba S, Song X, Owusu-Ansah P, Zhou C. Application of non-thermal pretreatment techniques on agricultural products prior to drying: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2585-2599. [PMID: 31975406 DOI: 10.1002/jsfa.10284] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 01/19/2020] [Accepted: 01/24/2020] [Indexed: 05/28/2023]
Abstract
BACKGROUND Most agricultural crops contain high moisture content (80-95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf-life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf-lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non-thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre-dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang P. R., China
| | - Gloria Essilfie
- College of Basic and Applied Sciences, Department of Crop Science, University of Ghana, Accra, Ghana
| | - Raphael N Alolga
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, Nanjing P. R., China
| | - Selorm Akaba
- Department of Agricultural Economics and Extension, School of Agriculture, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Xiaoqian Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
| | - Patrick Owusu-Ansah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang P. R., China
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Binding interaction between β-conglycinin/glycinin and cyanidin-3-O-glucoside in acidic media assessed by multi-spectroscopic and thermodynamic techniques. Int J Biol Macromol 2019; 137:366-373. [DOI: 10.1016/j.ijbiomac.2019.07.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 06/26/2019] [Accepted: 07/01/2019] [Indexed: 12/13/2022]
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Morales-de la Peña M, Martín-Belloso O, Welti-Chanes J. High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content. ULTRASONICS SONOCHEMISTRY 2018; 49:154-160. [PMID: 30077475 DOI: 10.1016/j.ultsonch.2018.07.044] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 07/13/2018] [Accepted: 07/30/2018] [Indexed: 06/08/2023]
Abstract
Ultrasound (US) was applied as a pre-treatment in hydrated soybeans (HSB) and soybean slurry (SBS) during soymilk elaboration process to evaluate the feasibility of increasing the isoflavone content (IC) in the resultant soymilk. A predictive model and optimum US processing conditions were obtained by response surface methodology (RSM) using a three-level-three-factor Box-Behnken statistical design (BBD) in which US amplitude (50, 75, and 100%), temperature (30, 45, and 60 °C), and time (20, 40, and 60 min) were selected as independent variables. Most of the US treatments applied in the HSB or SBS caused a significant increase (3-62%) in the total IC of the obtained soymilks over the control soymilk (6.97 mg/100 mL). However, the IC of the resultant soymilks from sonicated HSB (11.38 mg/100 mL) was significantly higher than that in soymilk prepared from US-treated SBS (8.66 mg/100 mL). Experimental data were fitted into a 2nd-order-polynomial model and processing parameters were optimized (100% amplitude, 30 °C, 20 min) to get the highest predicted and experimental IC, 11.38 and 12.8 mg/100 mL, respectively. These results indicated that US is a potential technology that could be implemented during soymilk manufacturing processing as pre-treatment of HSB to obtain soymilk with high isoflavone content and consequently better functionality.
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Affiliation(s)
- M Morales-de la Peña
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, Mexico.
| | - O Martín-Belloso
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, Mexico; University of Lleida, Department of Food Technology - Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Spain
| | - J Welti-Chanes
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, 64849 Monterrey, Mexico
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Khan MK, Ahmad K, Hassan S, Imran M, Ahmad N, Xu C. Effect of novel technologies on polyphenols during food processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.006] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Roobab U, Aadil RM, Madni GM, Bekhit AED. The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review. Compr Rev Food Sci Food Saf 2018; 17:437-457. [DOI: 10.1111/1541-4337.12336] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 12/07/2017] [Accepted: 12/18/2017] [Indexed: 02/07/2023]
Affiliation(s)
- Ume Roobab
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Rana Muhammad Aadil
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Ghulam Muhammad Madni
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
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Gabrić D, Barba F, Roohinejad S, Gharibzahedi SMT, Radojčin M, Putnik P, Bursać Kovačević D. Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12638] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Domagoj Gabrić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Francisco Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot; València Spain
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9; Karlsruhe 76131 Germany
- Burn and Wound Healing Research Center, Division of Food and Nutrition; Shiraz University of Medical Sciences; Shiraz Iran
| | | | - Milivoj Radojčin
- University of Novi Sad, Trg Dositeja Obradovića 8; Novi Sad 21000 Republic of Serbia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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Ahmed M, Eun JB. Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review. Crit Rev Food Sci Nutr 2017; 58:3159-3188. [DOI: 10.1080/10408398.2017.1353480] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Maruf Ahmed
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
| | - Jong-Bang Eun
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
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Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9162-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Soymilk enriched with green coffee phenolics – Antioxidant and nutritional properties in the light of phenolics-food matrix interactions. Food Chem 2017; 223:1-7. [DOI: 10.1016/j.foodchem.2016.12.020] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 12/07/2016] [Accepted: 12/08/2016] [Indexed: 01/11/2023]
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Mtaoua H, Sánchez-Vega R, Ferchichi A, Martín-Belloso O. Impact of High-Intensity Pulsed Electric Fields or Thermal Treatment on the Quality Attributes of Date Juice through Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13052] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- H. Mtaoua
- Laboratory of Oasis Crops and Dryland Cropping; Institute of Arid Lands of Medenine, Medenine; Tunisia
| | - R. Sánchez-Vega
- Department of Food Technology; University of Lleida; Lleida Spain
| | - A. Ferchichi
- Laboratory of Oasis Crops and Dryland Cropping; Institute of Arid Lands of Medenine, Medenine; Tunisia
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Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages. BEVERAGES 2016. [DOI: 10.3390/beverages2020014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D, Lebovka N, Vorobiev E. Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.015] [Citation(s) in RCA: 432] [Impact Index Per Article: 48.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P, Martín-Belloso O. In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.01.023] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Morales-de la Peña M, Salvia-Trujillo L, Garde-Cerdán T, Rojas-Graü M, Martín-Belloso O. High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P, Martín-Belloso O. Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion. Food Chem 2012; 136:206-12. [PMID: 23017414 DOI: 10.1016/j.foodchem.2012.07.115] [Citation(s) in RCA: 154] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 07/19/2012] [Accepted: 07/30/2012] [Indexed: 11/29/2022]
Abstract
The aim of this research was to evaluate changes in the phenolic compounds, isoflavones and antioxidant activity of soymilk following in vitro gastrointestinal digestion (including dialysis). Gastric digestion significantly influenced the release of bioactive substances from the soymilk matrix, increasing the concentration of total phenolic components (35% as the sum of individuals and 14% by Folin-Ciocalteu [F-C] method), total isoflavone content (22%) and total antioxidant activity (76%). The concentration of all those compounds was reduced significantly in the duodenal fraction in comparison to gastric digestion and their lowest concentration was observed in the dialysed fraction, where phenolic acids were not detected. The bioaccessibility of soymilk phenolic compounds was 15% as the sum of individuals and 20% by F-C assay; isoflavones 36% and constituents with antioxidant activity 27%. Results suggest that most of these compounds were sufficiently available to be absorbed and could contribute health benefits.
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Oms-Oliu G, Odriozola-Serrano I, Soliva-Fortuny R, Elez-Martínez P, Martín-Belloso O. Stability of health-related compounds in plant foods through the application of non thermal processes. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.10.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.05.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Rawson A, Patras A, Tiwari B, Noci F, Koutchma T, Brunton N. Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.02.053] [Citation(s) in RCA: 350] [Impact Index Per Article: 26.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage. Food Chem 2011; 129:982-90. [PMID: 25212327 DOI: 10.1016/j.foodchem.2011.05.058] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2011] [Revised: 03/28/2011] [Accepted: 05/11/2011] [Indexed: 11/21/2022]
Abstract
The effects of high intensity pulsed electric fields (HIPEF) (35kV/cm with 4μs bipolar pulses at 200Hz for 800 or 1400μs) or thermal (90°C, 60s) treatments over phenolic and carotenoid compounds of a fruit juice-soymilk (FJ-SM) beverage stored at 4°C were evaluated and compared, having the untreated beverage as a reference. Coumaric acid, narirutin and hesperidin were the most abundant phenolic compounds in the FJ-SM beverage, while the main carotenoids were lutein, zeaxanthin and β-carotene. Immediately after HIPEF or heat processing, hesperidin content of the beverage showed a huge rise, resulting in a significant increase on the total phenolic concentration. Regarding carotenoid concentration, HIPEF or thermal treatment lead to a significant decrease; lutein, zeaxanthin and β-cryptoxanthin being the most affected compounds. In contrast, the content of some individual phenolics and carotenoids increased with time, while others tended to decrease or remained with no significant changes with regards to their initial values. Total phenolic concentration seemed to be highly stable during storage; while, total carotenoid content gradually diminished, irrespectively of the treatment applied. Overall, the changes observed in HIPEF treated FJ-SM beverage were less than those in the heat processed one. Hence, HIPEF is a feasible technology to obtain FJ-SM beverages with extended shelf-life and a similar profile of antioxidant compounds to freshly made beverages.
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