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Yang J, Chen R, Zhang Q, Zhang L, Li Q, Zhang Z, Wang Y, Qu B. Green and chemical-free pretreatment of corn straw using cold isostatic pressure for methane production. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 897:165442. [PMID: 37442465 DOI: 10.1016/j.scitotenv.2023.165442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/19/2023] [Accepted: 07/08/2023] [Indexed: 07/15/2023]
Abstract
In this study, the effect of cold isostatic pressure (CIP) pretreatment on the physicochemical properties and subsequent anaerobic digestion (AD) performance of corn straw (CS) was explored. The CS was subjected to CIP pretreatment by pressures of 200, 400 and 600 MPa, respectively, while AD was carried out at medium temperature (35 ± 2 °C). The results showed that CIP pretreatment disrupted the dense structure of the CS and altered the crystallinity index and surface hydrophobicity of the CS, thereby affecting the AD process. The presence of CIP pretreatment increased the initial reducing sugar concentration by 0.11-0.27 g/L and increased the maximum volatile fatty acids content by 112.82-436.64 mg/L, which facilitated the process of acidification and hydrolysis of the AD. It was also observed that the CIP pretreatment maintained the pH in the range of 6.37-7.30, maintaining the stability of the overall system. Moreover, the cumulative methane production in the CIP pretreatment group increased by 27.17 %-64.90 % compared to the control group. Analysis of the microbial results showed that CIP pretreatment increased the abundance of cellulose degrading bacteria Ruminofilibacter from 21.50 % to 27.53 % and acetoclastic methanogen Methanosaeta from 45.48 % to 56.92 %, thus facilitating the hydrolysis and methanogenic stages. The energy conversion analysis showed that CIP is a green and non-polluting pretreatment strategy for the efficient AD of CS to methane.
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Affiliation(s)
- Jiancheng Yang
- College of Art and Science, Northeast Agr Univ, Harbin 150030, People's Republic of China
| | - Ruijie Chen
- College of Art and Science, Northeast Agr Univ, Harbin 150030, People's Republic of China
| | - Quanguo Zhang
- Huanghe S&T Univ, Inst Agr Engn, Zhengzhou 450006, People's Republic of China; Henan Agr Univ, Key Lab New Mat & Facil Rural Renewable Energy, MOA China, Zhengzhou 450002, People's Republic of China
| | - Linhai Zhang
- Taiyuan Donglong Machinery Co., Ltd., Taiyuan 030013, People's Republic of China
| | - Qichen Li
- Institute of Environment and Sustainable Development in Agriculture, Chinese Academy of Agricultural Sciences, Beijing 100081, People's Republic of China
| | - Zhiyun Zhang
- College of Animal Medicine, Northeast Agr Univ, Harbin 150030, People's Republic of China
| | - Yuxin Wang
- College of Art and Science, Northeast Agr Univ, Harbin 150030, People's Republic of China
| | - Bin Qu
- College of Art and Science, Northeast Agr Univ, Harbin 150030, People's Republic of China.
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Sichanova M, Geneva M, Petrova M, Miladinova-Georgieva K, Kirova E, Nedev T, Tsekova D, Ivanova V, Trendafilova A. Influence of the Abiotic Elicitors Ag Salts of Aspartic Acid Derivatives, Self-Organized in Nanofibers with Monomeric and Dimeric Molecular Structures, on the Antioxidant Activity and Stevioside Content in Micropropagated Stevia rebaudiana Bert. PLANTS (BASEL, SWITZERLAND) 2023; 12:3574. [PMID: 37896037 PMCID: PMC10610515 DOI: 10.3390/plants12203574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 10/10/2023] [Accepted: 10/12/2023] [Indexed: 10/29/2023]
Abstract
The use of nanomaterials in biotechnology for the in vitro propagation of medical plants and the accumulation of certain biologically active metabolites is becoming an efficient strategy. This study aimed to evaluate the influence of the concentration (0, 1, 10, 50, and 100 mg L-1) of two types of nanofibers on the growth characteristics, the antioxidant status, and the production of steviol glycosides in micropropagated Stevia rebaudiana Bert. plantlets. The nanofibers were synthesized by aspartic acid derivatives (L-Asp) Ag salts self-organized into nanofibers with two different molecular structures: monomeric, containing one residue of L-Asp with one hydrophilic head which bonds one Ag ion (NF1-Ag salt); and dimeric, containing two residues of L-Asp with two hydrophilic heads which bond two Ag ions (NF2-Ag salt). An increase in the shoots from the explants' number and length, biomass accumulation, and micropropagation rate was achieved in the plants treated with the NF1-Ag salt in concentrations from 1 to 50 mg L-1 after 30 days of in vitro proliferation compared to the NF2-Ag salt. In contrast, the plants grown on MS media supplemented with NF2-Ag salt exhibited an increase in the level of stevioside, rebaudioside A, and mono- (CQA) and dicaffeoylquinic (DCQA) acids as compared to the NF1-Ag salt.
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Affiliation(s)
- Mariana Sichanova
- Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, Acad. G. Bonchev Street, Bldg. 21, 1113 Sofia, Bulgaria; (M.S.); (M.P.); (K.M.-G.); (E.K.); (T.N.)
| | - Maria Geneva
- Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, Acad. G. Bonchev Street, Bldg. 21, 1113 Sofia, Bulgaria; (M.S.); (M.P.); (K.M.-G.); (E.K.); (T.N.)
| | - Maria Petrova
- Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, Acad. G. Bonchev Street, Bldg. 21, 1113 Sofia, Bulgaria; (M.S.); (M.P.); (K.M.-G.); (E.K.); (T.N.)
| | - Kamelia Miladinova-Georgieva
- Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, Acad. G. Bonchev Street, Bldg. 21, 1113 Sofia, Bulgaria; (M.S.); (M.P.); (K.M.-G.); (E.K.); (T.N.)
| | - Elisaveta Kirova
- Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, Acad. G. Bonchev Street, Bldg. 21, 1113 Sofia, Bulgaria; (M.S.); (M.P.); (K.M.-G.); (E.K.); (T.N.)
| | - Trendafil Nedev
- Institute of Plant Physiology and Genetics, Bulgarian Academy of Sciences, Acad. G. Bonchev Street, Bldg. 21, 1113 Sofia, Bulgaria; (M.S.); (M.P.); (K.M.-G.); (E.K.); (T.N.)
| | - Daniela Tsekova
- Department of Organic Chemistry, University of Chemical Technology and Metallurgy, 8“St. Kl. Ohridski” Blvd, 1756 Sofia, Bulgaria;
| | - Viktoria Ivanova
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Street, Bldg. 9, 1113 Sofia, Bulgaria; (V.I.); (A.T.)
| | - Antoaneta Trendafilova
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Street, Bldg. 9, 1113 Sofia, Bulgaria; (V.I.); (A.T.)
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3
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Hwang CC, Chien HI, Lee YC, Lin CS, Hsiao YT, Kuo CH, Yen FL, Tsai YH. Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage. Foods 2023; 12:3107. [PMID: 37628106 PMCID: PMC10453467 DOI: 10.3390/foods12163107] [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: 07/07/2023] [Revised: 08/12/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant properties of carrot juice stored at 4 °C for 15 days. In terms of microbiological quality, the total plate count (TPC), coliform bacteria, and Salmonella spp. rose rapidly in the control group (untreated) as the storage time increased. However, for the blanching group, these values climbed more gradually, surpassing the microbiological limits for juice beverages (TPC < 4 log CFU/mL, Coliform < 10 MPN/mL, and Salmonella spp. negative) on the 9 days of storage. In contrast, TPC, coliforms, and Salmonella spp. were undetectable in the HPP and blanching/HPP samples throughout the storage period. Additionally, as storage time lengthened, the pH, total soluble solids, and Hunter colour values (L, a, b) diminished in the control and blanching groups, whilst titratable acidity and browning degree intensified. However, the HPP and blanching/HPP noticeably delayed these decreases or increases. Moreover, although the total phenolic content and DPPH radical scavenging ability in the HPP samples remained relatively stable during storage and were lower compared to other groups, the β-carotene content was higher at the end of the storage period. In summary, HPP can effectively deactivate microorganisms in carrot juice, irrespective of whether blanching is applied, and can impede reductions in pH, increases in acidity, and colour changes, ultimately extending the juice's shelf life.
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Affiliation(s)
- Chiu-Chu Hwang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
| | - Hung-I Chien
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
| | - Yi-Chen Lee
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
| | - Chung-Saint Lin
- Department of Food Science, Yuanpei University of Medical Technology, Hsinchu 300150, Taiwan;
| | - Yun-Ting Hsiao
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
| | - Feng-Lin Yen
- Department of Fragrance and Cosmetic Science, Kaohsiung Medical University, Kaohsiung 807378, Taiwan;
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan; (C.-C.H.); (H.-I.C.); (Y.-C.L.); (Y.-T.H.); (C.-H.K.)
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Hu K, Chen D, Chen M, Xiang A, Xie B, Suna Z. Effect of high pressure processing on gastrointestinal fate of carotenoids in mango juice: Insights obtained from macroscopic to microscopic scales. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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5
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Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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6
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Pallarés N, Sebastià A, Martínez-Lucas V, Queirós R, Barba FJ, Berrada H, Ferrer E. High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices. Foods 2022; 11:190. [PMID: 35053922 PMCID: PMC8774803 DOI: 10.3390/foods11020190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/01/2022] [Accepted: 01/09/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare it with the effect of a traditional thermal treatment (HT) (90 °C during 21 s). For this purpose, different juice models (orange juice, orange juice/milk beverage, strawberry juice, strawberry juice/milk beverage, grape juice and grape juice/milk beverage) were prepared and spiked individually with ENNA, ENNA1, ENNB and ENNB1 at a concentration of 100 µg/L. After HPP and HT treatments, ENNs were extracted from treated samples and controls employing dispersive liquid-liquid microextraction methodology (DLLME) and determined by liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT). The results obtained revealed higher reduction percentages (11% to 75.4%) when the samples were treated under HPP technology. Thermal treatment allowed reduction percentages varying from 2.6% to 24.3%, at best, being ENNA1 the only enniatin that was reduced in all juice models. In general, no significant differences (p > 0.05) were observed when the reductions obtained for each enniatin were evaluated according to the kind of juice model, so no matrix effects were observed for most cases. HPP technology can constitute an effective tool in mycotoxins removal from juices.
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Affiliation(s)
- Noelia Pallarés
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
| | - Albert Sebastià
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
| | - Vicente Martínez-Lucas
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
| | - Rui Queirós
- Hiperbaric, S.A., C/Condado de Treviño, 6, 09001 Burgos, Spain;
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
| | - Houda Berrada
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
| | - Emilia Ferrer
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (N.P.); (A.S.); (V.M.-L.); (E.F.)
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Li T, Liu Y, Qin Q, Zhao L, Wang Y, Wu X, Liao X. Development of electrospun films enriched with ethyl lauroyl arginate as novel antimicrobial food packaging materials for fresh strawberry preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108371] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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8
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Artés-Hernández F, Castillejo N, Martínez-Zamora L, Martínez-Hernández GB. Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies. Foods 2021; 10:2534. [PMID: 34828814 PMCID: PMC8624109 DOI: 10.3390/foods10112534] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. OBJECTIVE This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. RESULTS Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. CONCLUSIONS Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.
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Affiliation(s)
- Francisco Artés-Hernández
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain; (N.C.); (L.M.-Z.); (G.B.M.-H.)
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Yildiz M, Karhan M. Characteristics of some beverages adjusted with stevia extract, and persistence of steviol glycosides in the mouth after consumption. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100326] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Perjéssy J, Hegyi F, Nagy-Gasztonyi M, Zalán Z. Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds. FOOD SCI TECHNOL INT 2021; 28:408-420. [PMID: 34018830 DOI: 10.1177/10820132211018044] [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: 01/27/2023]
Abstract
Nowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumers health, have increased. Several studies have proved fruit juices can become suitable carrier or medium for probiotic organisms. Therefore the aim of our study was to investigate the possibility of the probiotication of sour cherry juice by lactic acid fermentation with probiotic starter culture. In the fermentation 9 Lactobacillus strains were used and two cultivars of sour cherry as raw material. The pH adjustment and supplement of nutrients were necessary and to reach the recommended probiotic cell count we also investigated the effect of dilution of sour cherry juice. Due to the optimized combination of the pH adjustment, supplementation and dilution, the investigated strains reached the desired 9 log cfu mL-1 cell density in sour cherry juices, however a significant difference was observed between the number of viable cells of some Lactobacillus strains. In the Újfehértói fürtös sour cherry L. acidophilus La-5 (9.43 log cfu mL-1), while in the Petri species L. acidophilus 150 (9.60 log cfu mL-1) resulted in the highest probiotic cell number. The lactic acid fermentation can increase the phenolic compounds, but in case of the bioactive compounds significant differences were not general between the strains.
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Affiliation(s)
- Judit Perjéssy
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
| | - Ferenc Hegyi
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
| | - Magdolna Nagy-Gasztonyi
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
| | - Zsolt Zalán
- 407585National Agricultural Research and Innovation Centre, Food Science Research Institute, Budapest, Hungary
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A comprehensive review on phytochemistry, bioactivity and medicinal value of bioactive compounds of pomegranate (Punica granatum). ADVANCES IN TRADITIONAL MEDICINE 2021. [DOI: 10.1007/s13596-021-00566-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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12
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Nabi I, Megateli I, Nait Bachir Y, Djellouli S, Hadj‐Ziane‐Zafour A. Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ikram Nabi
- Chemical Engineering Laboratory Process Engineering Department Faculty of Technology University of Saad Dahlab‐Blida 1 Blida Algeria
| | - Ismaïn Megateli
- Biotechnology, Environment and Health Laboratory Nature and Life Sciences Faculty University of Saad Dahlab‐Blida 1 Blida Algeria
| | - Yacine Nait Bachir
- Chemical Engineering Laboratory Process Engineering Department Faculty of Technology University of Saad Dahlab‐Blida 1 Blida Algeria
| | - Salim Djellouli
- Pharmacology Laboratory Faculty of Medicine University of Saad Dahlab‐Blida 1 Blida Algeria
| | - Amel Hadj‐Ziane‐Zafour
- Chemical Engineering Laboratory Process Engineering Department Faculty of Technology University of Saad Dahlab‐Blida 1 Blida Algeria
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Di Nunzio M, Betoret E, Taccari A, Dalla Rosa M, Bordoni A. Impact of processing on the nutritional and functional value of mandarin juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4558-4564. [PMID: 32418223 DOI: 10.1002/jsfa.10514] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 05/04/2020] [Accepted: 05/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Although phenolic compounds have a role in the health benefits of fruit juice consumption, little is known about the effect of processing on their bioaccessibility. The release of phenolic compounds from the food matrix during digestion is an important pre-requisite for their effectiveness within the human body, and so it is fundamental to identify technological treatments able to preserve not only the concentration of phytochemicals, but also their bioaccessibility. In the present study, we investigated the impact of high-pressure homogenization (HPH), alone and in the presence of 100 g kg-1 trehalose or Lactobacillus salivarius, on the bioaccessibility of flavonoids in mandarin juice. In addition, digested mandarin juices were supplemented to liver cultured cells in basal and stressed conditions to evaluate their protective effect in a biological system. RESULTS HPH reduced the concentration of total phenolics and main flavonoids but increased their bioaccessibility after in vitro digestion (P < 0.001). In the basal condition, supplementation with all digested juices significantly reduced intracellular reactive oxygen species (ROS) concentration (P < 0.001). Thiobarbituric acid reactive substances concentration in the medium was also reduced by supplementation with HPH-treated juices. Although pre-treatment with juices did not completely counteract the applied oxidative stress, it preserved cell viability, and cells pre-treated with juices submitted to HPH in the presence of probiotics showed the lowest ROS concentration. CONCLUSION The present study represents an important step ahead in the evaluation of the impact of processing on the nutritional and functional value of food, which cannot simply be assessed based on chemical composition. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Mattia Di Nunzio
- Department of Agri-Food Sciences and Technologies (DISTAL), University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Cesena, Italy
| | - Ester Betoret
- CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA), Valencia, Spain
| | - Annalisa Taccari
- Department of Agri-Food Sciences and Technologies (DISTAL), University of Bologna, Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agri-Food Sciences and Technologies (DISTAL), University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Cesena, Italy
| | - Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies (DISTAL), University of Bologna, Cesena, Italy
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Cesena, Italy
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14
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Jahangir Chughtai MF, Pasha I, Zahoor T, Khaliq A, Ahsan S, Wu Z, Nadeem M, Mehmood T, Amir RM, Yasmin I, Liaqat A, Tanweer S. Nutritional and therapeutic perspectives of Stevia rebaudiana as emerging sweetener; a way forward for sweetener industry. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1721562] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Imran Pasha
- National Institute of Food Science & Technology, Faculty of Food Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Tahir Zahoor
- National Institute of Food Science & Technology, Faculty of Food Nutrition & Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Adnan Khaliq
- Department of Food Science & Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan, Pakistan
| | - Samreen Ahsan
- Department of Food Science & Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan, Pakistan
| | - Zhengzhong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Muhammad Nadeem
- Department of Environmental Sciences, COMSATS University Islamabad, Vehari, Punjab, Pakistan
| | - Tariq Mehmood
- Department of Food Science & Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan, Pakistan
| | - Rai Muhammad Amir
- Institute of Food and Nutritional Sciences, PMAS Arid Agriculture University, Rawalpindi, Punjab, Pakistan
| | - Iqra Yasmin
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
- Barani Agricultural Research Institute, Chakwal, Pakistan
| | - Atif Liaqat
- Department of Food Science & Technology, Khwaja Fareed University of Engineering & Information Technology, Rahim Yar Khan, Pakistan
| | - Saira Tanweer
- Department of Food Science and Technology, University College of Agricultural and Environmental Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
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15
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Buniowska M, Carbonell-Capella JM, Znamirowska A, Zulueta A, Frígola A, Esteve MJ. Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1719134] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | | | - Agata Znamirowska
- Department of Dairy Technology, University of Rzeszow, Rzeszow, Poland
| | - Ana Zulueta
- Nutrition and Food Science, Universitat De Valencia, Burjassot, Spain
| | - Ana Frígola
- Nutrition and Food Science, Universitat De Valencia, Burjassot, Spain
| | - Maria J. Esteve
- Nutrition and Food Science, Universitat De Valencia, Burjassot, Spain
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16
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de Jesus ALT, Cristianini M, Dos Santos NM, Maróstica Júnior MR. Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from açaí (Euterpe oleracea Martius) pulp. Food Res Int 2019; 130:108856. [PMID: 32156341 DOI: 10.1016/j.foodres.2019.108856] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 11/19/2019] [Accepted: 11/20/2019] [Indexed: 11/18/2022]
Abstract
The aim of this study was to investigate the effects of high hydrostatic pressure (HHP) on the inactivation of Lactobacillus fructivorans, on the inactivation of Alicyclobacillus acidoterrestris spores and on the extraction of anthocyanins and total phenolics from açaí pulp. The tested conditions comprised pressures of 400-600 MPa, treatment times of 5-15 min, and temperatures of 25 °C and 65 °C. Results were compared to those of conventional thermal treatments (85 °C/1 min). Regarding A. acidoterrestris spores, applying HHP for 13.5 min, resulted in a value of four-decimal reduction. L. fructivorans presented considerable sensitivity to HHP treatment, achieving inactivation rates above 6.7 log cycles at process conditions at 600 MPa and 65 °C for 5 min. All samples of açaí pulp processed showed absence of thermotolerant coliforms during the 28 days of refrigerated storage (shelf life study). The açaí pulps processed by HHP (600 MPa/5 min/25 °C) had anthocyanin extraction increased by 37% on average. In contrast, conventional thermal treatment reduced anthocyanin content by 16.3%. For phenolic compounds, the process at 600 MPa/5 min/65 °C increases extraction by 10.25%. A combination of HHP treatment and moderate heat (65 °C) was shown to be an alternative to thermal pasteurization, leading to microbiologically safe products while preserving functional compounds.
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Affiliation(s)
- Ana Laura Tibério de Jesus
- Department of Food Engineering, Sorocaba Engineering College (FACENS), Senador José Ermínio de Moraes Road, 1425, 18085-784 Sorocaba, SP, Brazil.
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil.
| | - Nathalia Medina Dos Santos
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Mário Roberto Maróstica Júnior
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Monteiro Lobato, 80. PO Box 6121, 13083-862 Campinas, SP, Brazil
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17
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Nowacka M, Wiktor A, Dadan M, Rybak K, Anuszewska A, Materek L, Witrow-Rajchert D. The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries. Foods 2019; 8:foods8080283. [PMID: 31344943 PMCID: PMC6722831 DOI: 10.3390/foods8080283] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/16/2019] [Accepted: 07/22/2019] [Indexed: 01/09/2023] Open
Abstract
The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, reduced pressure, and ultrasound (20 min, 21 kHz) in various combinations: Blanching at reduced pressure treatment conducted three times for 10 min in osmotic solution; blanching with reduced pressure for 10 min and sonicated for 20 min in osmotic solution; and blanching with 20 min of sonication and 10 min of reduced pressure. The osmotic dehydration was performed in different solutions (61.5% sucrose and 30% sucrose with the addition of 0.1% of steviol glycosides) to ensure the acceptable taste of the final product. The changes caused by the pretreatment affected the osmotic dehydration process by improving the efficiency of the process. The use of combined pretreatment led to an increase of dry matter from 9.3% to 28.4%, and soluble solids content from 21.2% to 41.5%, lightness around 17.3% to 56.9%, as well as to the reduction of bioactive compounds concentration until even 39.2% in comparison to the blanched sample not subjected to combined treatment. The osmotic dehydration caused further changes in all investigated properties.
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Affiliation(s)
- Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Aleksandra Anuszewska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Lukasz Materek
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Dorota Witrow-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
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18
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Evaluation of the Behavior of Phenolic Compounds and Steviol Glycosides of Sonicated Strawberry Juice Sweetened with Stevia ( Stevia rebaudiana Bertoni). Molecules 2019; 24:molecules24071202. [PMID: 30934766 PMCID: PMC6479960 DOI: 10.3390/molecules24071202] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 03/21/2019] [Accepted: 03/25/2019] [Indexed: 12/02/2022] Open
Abstract
In this study, the influence of stevia addition and sonication processing parameters on the phenolic content and profile as well as the steviol glycosides of strawberry juice-based samples was investigated. For this purpose, three matrices—control samples of strawberry juices without green stevia powder (CS), strawberry juices with green stevia powder (JGSP), and sonicated juices with green stevia powder (SJGSP)—were prepared. For sonication purposes, different conditions regarding probe diameters (7 mm and 22 mm), amplitudes (50%, 75%, and 100%), and time (15 min, 20 min, and 25 min) were tested. The results that were obtained upon the measurement of the total phenolic content, total flavonoids, steviol glycosides, and antioxidant capacity showed significant differences according to the matrices evaluated, obtaining overall higher values in the samples with stevia added. Moreover, when sonication was evaluated, it was found that a higher amplitude (100%), a larger probe diameter (22 mm), and a longer sonication period (25 min) led to higher values. Flavones such as luteolin and apigenin were identified and quantified in JGSP and SJGSP, while they were not found in CS. Besides these phenolic compounds, kaempferol, quercetin, pyrogallic acid, 4-methylcatechol, and 4-methoxybenzoic acid were also identified and quantified. Similarly to the total phenolic compounds, total flavonoids, and total antioxidant capacity, an increased amount of these compounds was found in SJGSP, especially after using the most intense sonication conditions. Therefore, the use of sonication together with stevia added could be a useful tool to preserve strawberry juices, increasing at the same time the sweetness and the antioxidant value of the beverages.
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High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Bursać Kovačević D, Maras M, Barba FJ, Granato D, Roohinejad S, Mallikarjunan K, Montesano D, Lorenzo JM, Putnik P. Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review. Food Chem 2018; 268:513-521. [DOI: 10.1016/j.foodchem.2018.06.091] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 06/14/2018] [Accepted: 06/18/2018] [Indexed: 01/01/2023]
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21
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Sadh PK, Kumar S, Chawla P, Duhan JS. Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products). Molecules 2018; 23:E2560. [PMID: 30297619 PMCID: PMC6222923 DOI: 10.3390/molecules23102560] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 09/22/2018] [Accepted: 09/25/2018] [Indexed: 12/27/2022] Open
Abstract
A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day's different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.
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Affiliation(s)
- Pardeep Kumar Sadh
- Department of Biotechnology, Ch. Devi Lal University, Sirsa 125055, India.
| | - Suresh Kumar
- Department of Biotechnology, Ch. Devi Lal University, Sirsa 125055, India.
| | - Prince Chawla
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, Himachal Pradesh, India.
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22
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Effect of Stevia rebaudiana Bert. Addition on the Antioxidant Activity of Red Raspberry (Rubus idaeus L.) Juices. BEVERAGES 2018. [DOI: 10.3390/beverages4030052] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The demand for antioxidant-rich beverages is steadily expanding. At the same time, the possibility of manufacturing products with reduced sugar content, sweetened with natural ingredients, represents a decisive aspect of obtaining quality products with health benefits. Stevia rebaudiana Bertoni (stevia) is a natural sweetener that can help to control caloric intake and is also a good source of antioxidant compounds. The present study was designed to assess the feasibility of producing high-quality berry juices sweetened with dry-grinded stevia leaves or their crude extract. The effect of the stevia supplementation on the antioxidant activities of raspberry juices was determined at two different production steps by means of the Folin–Ciocalteu, the oxygen radical absorbance capacity (ORAC), and the cellular antioxidant activity (CAA) assays. The addition of stevia significantly increased the antioxidant activity of the juices and resulted in significantly higher ascorbic acid and total phenolic content. A positive correlation was observed between ORAC, CAA, and total phenolic values. These findings show that supplementation with stevia not only promotes a healthy diet by reducing sugar intake but may also enhance the antioxidant potential of the beverage.
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23
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Góngora Salazar VA, Vázquez Encalada S, Corona Cruz A, Segura Campos MR. Stevia rebaudiana : A sweetener and potential bioactive ingredient in the development of functional cookies. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.03.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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24
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Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Roselló-Soto E, Poojary MM, Barba FJ, Koubaa M, Lorenzo JM, Mañes J, Moltó JC. Thermal and non-thermal preservation techniques of tiger nuts' beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties. Food Res Int 2018; 105:945-951. [DOI: 10.1016/j.foodres.2017.12.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 12/06/2017] [Accepted: 12/08/2017] [Indexed: 12/17/2022]
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26
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Bursać Kovačević D, Barba FJ, Granato D, Galanakis CM, Herceg Z, Dragović-Uzelac V, Putnik P. Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves. Food Chem 2018; 254:150-157. [PMID: 29548436 DOI: 10.1016/j.foodchem.2018.01.192] [Citation(s) in RCA: 105] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 01/31/2018] [Accepted: 01/31/2018] [Indexed: 01/19/2023]
Abstract
Stevia rebaudiana Bertoni leaves are a natural source of diterpenic glycosides, and various bioactive compounds. The objectives were to characterize antioxidants and steviol glycosides in the extracts obtained from Stevia after "green" pressurized hot water extraction (PHWE). PHWE extracts were obtained at different temperatures (100, 130, 160 °C); static extraction times (5 and 10 min), and cycle numbers (1, 2, 3) using a constant pressure of 10.34 MPa. Temperature was the most important parameter for extraction, where the highest recoveries of all bioactive compounds (except for carotenoids) were at 160 °C. Extracts obtained at longer static times had more steviol glycosides, condensed tannins, and chlorophyll A. Higher amounts of total phenols, condensed tannins, and steviol glycosides were obtained under higher cycle numbers. This study indicated that PHWE is useful for recovering polar and nonpolar antioxidants and steviol glycosides. PHWE may be a suitable technique for scale-up to industrial applications.
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Affiliation(s)
- Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Francisco J 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
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Charis M Galanakis
- Chemical Analytical Laboratories ''Galanakis'', Skalidi 34, GR-73131 Chania, Greece
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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28
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Salvia-Trujillo L, Morales-de la Peña M, Rojas-Graü A, Welti-Chanes J, Martín-Belloso O. Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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29
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Fernandes L, Casal S, Pereira JA, Saraiva JA, Ramalhosa E. Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.03.017] [Citation(s) in RCA: 119] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.031] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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31
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Barakat H, Al-Furaydi A, Al-Harbi A, Al-Shedookhi A. Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener. ACTA ACUST UNITED AC 2017. [DOI: 10.4236/fns.2017.81009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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32
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Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.11.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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33
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Buniowska M, Carbonell-Capella JM, Frigola A, Esteve MJ. Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana. Food Chem 2016; 221:1834-1842. [PMID: 27979170 DOI: 10.1016/j.foodchem.2016.10.093] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 03/07/2016] [Accepted: 10/21/2016] [Indexed: 01/26/2023]
Abstract
A comparative study of the bioaccessibility of bioactive compounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed electric fields (PEF), high voltage electrical discharges (HVED) and ultrasound (USN) technology at two equivalent energy inputs (32-256kJ/kg) was made using an in vitro model. Ascorbic acid was not detected following intestinal digestion, while HVED, PEF and USN treatments increased total carotenoid bioaccessibility. HVED at an energy input of 32kJ/kg improved bioaccessibility of phenolic compounds (34.2%), anthocyanins (31.0%) and antioxidant capacity (35.8%, 29.1%, 31.9%, for TEAC, ORAC and DPPH assay, respectively) compared to untreated sample. This was also observed for PEF treated samples at an energy input of 256kJ/kg (37.0%, 15.6%, 29.4%, 26.5%, 23.5% for phenolics, anthocyanins, and antioxidant capacity using TEAC, ORAC and DPPH method, respectively). Consequently, pulsed electric technologies (HVED and PEF) show good prospects for enhanced bioaccessibility of compounds with putative health benefit.
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Affiliation(s)
- Magdalena Buniowska
- Nutrition and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
| | - Juana M Carbonell-Capella
- Nutrition and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
| | - Ana Frigola
- Nutrition and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
| | - Maria J Esteve
- Nutrition and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
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34
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Tewari S, Sehrawat R, Nema PK, Kaur BP. Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review. J Food Biochem 2016. [DOI: 10.1111/jfbc.12319] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Somya Tewari
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Rachna Sehrawat
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Prabhat K. Nema
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
| | - Barjinder Pal Kaur
- Department of Food Engineering; National Institute of Food Technology Entrepreneurship and Management; Kundli, Sonepat Haryana 131028 India
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35
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Koutchma T, Popović V, Ros-Polski V, Popielarz A. Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products. Compr Rev Food Sci Food Saf 2016; 15:844-867. [PMID: 33401803 DOI: 10.1111/1541-4337.12214] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 05/04/2016] [Accepted: 05/05/2016] [Indexed: 11/28/2022]
Abstract
Fresh juices are highly popular beverages in the global food market. They are perceived as wholesome, nutritious, all-day beverages. For a fast growing category of premium juice products such as cold-pressed juices, minimal-processing nonthermal techniques such as ultraviolet (UV) light and high-pressure processing (HPP) are expected to be used to extend shelf-life while retaining physicochemical, nutritional, and sensory characteristics with reduced microbial loads. Also, UV light and HPP are approved by regulatory agencies and recognized as one of the simplest and very environmentally friendly ways to destroy pathogenic organisms. One of the limitations to their more extensive commercial application lies in the lack of comparative effects on nutritional and quality-related compounds in juice products. This review provides a comparative analysis using 92 studies (UV light: 42, HPP: 50) mostly published between 2004 and 2015 to evaluate the effects of reported UV light and HPP processing conditions on the residual content or activity of bioactive compounds such as vitamins, polyphenols, antioxidants, and oxidative enzymes in 45 different fresh fruit and vegetable juices (low-acid, acid, and high-acid categories). Also, the effects of UV light and HPP on color and sensory characteristics of juices are summarized and discussed.
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Affiliation(s)
- Tatiana Koutchma
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ont., N1G 5C9, Canada
| | - Vladimir Popović
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ont., N1G 5C9, Canada
| | - Valquiria Ros-Polski
- Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ont., N1G 5C9, Canada
| | - Anthony Popielarz
- Vegetable Juices, Inc. - a Naturex company, Bedford Park, Ill., 60638, U.S.A
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36
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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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37
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Changes in sensory characteristics and their relation with consumers' liking, wanting and sensory satisfaction: Using dietary fibre and lime flavour in Stevia rebaudiana sweetened fruit beverages. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1706-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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39
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Zhang Y, Liu X, Wang Y, Zhao F, Sun Z, Liao X. Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Periche A, Castelló ML, Heredia A, Escriche I. Effect of different drying methods on the phenolic, flavonoid and volatile compounds ofStevia rebaudianaleaves. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3298] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Angela Periche
- Universitat Politècnica de València; Institute of Food Engineering for Development; 46022 Valencia Spain
| | - María Luisa Castelló
- Universitat Politècnica de València; Institute of Food Engineering for Development; 46022 Valencia Spain
| | - Ana Heredia
- Universitat Politècnica de València; Institute of Food Engineering for Development; 46022 Valencia Spain
| | - Isabel Escriche
- Universitat Politècnica de València; Institute of Food Engineering for Development; 46022 Valencia Spain
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Periche Á, Castelló ML, Heredia A, Escriche I. S
tevia rebaudiana
, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12653] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ángela Periche
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
| | - María Luisa Castelló
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
| | - Ana Heredia
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
| | - Isabel Escriche
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
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New approaches for the effective valorization of papaya seeds: Extraction of proteins, phenolic compounds, carbohydrates, and isothiocyanates assisted by pulsed electric energy. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.031] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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43
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Emerging technologies for the recovery of isothiocyanates, protein and phenolic compounds from rapeseed and rapeseed press-cake: Effect of high voltage electrical discharges. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.06.008] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Carbonell-Capella JM, Buniowska M, Esteve MJ, Frígola A. Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion. Food Chem 2015; 184:122-30. [DOI: 10.1016/j.foodchem.2015.03.095] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2014] [Revised: 03/17/2015] [Accepted: 03/19/2015] [Indexed: 02/06/2023]
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Koubaa M, Roselló-Soto E, Šic Žlabur J, Režek Jambrak A, Brnčić M, Grimi N, Boussetta N, Barba FJ. Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6835-6846. [PMID: 26172915 DOI: 10.1021/acs.jafc.5b01994] [Citation(s) in RCA: 75] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The South American plant Stevia rebaudiana Bertoni is a great source of noncaloric sweeteners (steviol glycosides), mainly concentrated in its leaves, but also has important antioxidant compounds (vitamin C, polyphenols, chlorophylls, and carotenoids) and other important macro- and micronutrients such as folic acid and all of the essential amino acids except tryptophan. Traditionally, conventional methods have been used to recover nutritionally valuable compounds from plant food matrices. However, nowadays, the need for obtaining greener, sustainable, and viable processes has led both food industries and food scientists to develop new processes in full correspondence with the green extraction concept. This review focuses on some of the most promising nonconventional and emerging technologies, which may constitute a potential alternative to conventional methods or even could be combined to obtain a synergistic effect, thus reducing extraction time as well as solvent consumption and avoiding the use of toxic solvents.
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Affiliation(s)
- Mohamed Koubaa
- †Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Université de Technologie de Compiègne, Sorbonne Universités, Centre de Recherche de Royallieu, B.P. 20529, 60205 Compiègne Cedex, France
| | - Elena Roselló-Soto
- ‡Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, València Spain
| | - Jana Šic Žlabur
- §Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Anet Režek Jambrak
- §Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Mladen Brnčić
- §Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Nabil Grimi
- †Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Université de Technologie de Compiègne, Sorbonne Universités, Centre de Recherche de Royallieu, B.P. 20529, 60205 Compiègne Cedex, France
| | - Nadia Boussetta
- †Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Université de Technologie de Compiègne, Sorbonne Universités, Centre de Recherche de Royallieu, B.P. 20529, 60205 Compiègne Cedex, France
| | - Francisco J Barba
- ‡Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 Burjassot, València Spain
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Andrés V, Villanueva MJ, Tenorio MD. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage. Food Chem 2015; 192:328-35. [PMID: 26304355 DOI: 10.1016/j.foodchem.2015.07.031] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Revised: 07/02/2015] [Accepted: 07/06/2015] [Indexed: 10/23/2022]
Abstract
The effects of high-pressure processing--HPP--(450 and 600 MPa/3 min/20 °C) on the colour, carotenoids, ascorbic acid, polyphenols and antioxidant activity (FRAP and DPPH) of a smoothie were compared to thermal processing (80 °C/3 min). Stability during 45 days at 4 °C was also evaluated. HPP samples showed slight differences (p < 0.05) in colour compared to untreated smoothies. Both HPP significantly increased the extractability of lycopene, β-carotene and polyphenols compared to untreated samples. After HPP, ascorbic acid was retained by more than 92% of the initial content. The best results for antioxidant activity were obtained when HPP was applied at 600 MPa. FRAP and DPPH showed a high correlation with ascorbic acid (R(2) = 0.7135 and 0.8107, respectively) and polyphenolic compounds (R(2) = 0.6819 and 0.6935, respectively), but not with total carotenoids. Changes in bioactive compounds during the storage period were lower in the HPP smoothie than in the thermal-treated sample.
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Affiliation(s)
- Víctor Andrés
- Department of Food Science, Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain.
| | - María J Villanueva
- Department of Food Science, Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain
| | - María D Tenorio
- Department of Food Science, Faculty of Pharmacy, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, E-28040 Madrid, Spain
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Pulsed electric field and pH assisted selective extraction of intracellular components from microalgae Nannochloropsis. ALGAL RES 2015. [DOI: 10.1016/j.algal.2015.01.014] [Citation(s) in RCA: 140] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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48
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Pulsed electric field assisted extraction of nutritionally valuable compounds from microalgae Nannochloropsis spp. using the binary mixture of organic solvents and water. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.11.002] [Citation(s) in RCA: 105] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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49
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High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1456-x] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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50
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Impact of pulsed electric fields and high voltage electrical discharges on extraction of high-added value compounds from papaya peels. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.015] [Citation(s) in RCA: 105] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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