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Zhang MJ, Xue YY, Xu S, Jin XR, Man XC. Identification of ARF genes in Cucurbita pepo L and analysis of expression patterns, and functional analysis of CpARF22 under drought, salt stress. BMC Genomics 2024; 25:112. [PMID: 38273235 PMCID: PMC10809590 DOI: 10.1186/s12864-024-09992-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Accepted: 01/08/2024] [Indexed: 01/27/2024] Open
Abstract
BACKGROUND Auxin transcription factor (ARF) is an important transcription factor that transmits auxin signals and is involved in plant growth and development as well as stress response. However, genome-wide identification and responses to abiotic and pathogen stresses of the ARF gene family in Cucurbita pepo L, especially pathogen stresses, have not been reported. RESULTS Finally, 33 ARF genes (CpARF01 to CpARF33) were identified in C.pepo from the Cucurbitaceae genome database using bioinformatics methods. The putative protein contains 438 to 1071 amino acids, the isoelectric point is 4.99 to 8.54, and the molecular weight is 47759.36 to 117813.27 Da, the instability index ranged from 40.74 to 68.94, and the liposoluble index ranged from 62.56 to 76.18. The 33 genes were mainly localized in the nucleus and cytoplasm, and distributed on 16 chromosomes unevenly. Phylogenetic analysis showed that 33 CpARF proteins were divided into 6 groups. According to the amino acid sequence of CpARF proteins, 10 motifs were identified, and 1,3,6,8,10 motifs were highly conserved in most of the CpARF proteins. At the same time, it was found that genes in the same subfamily have similar gene structures. Cis-elements and protein interaction networks predicted that CpARF may be involved in abiotic factors related to the stress response. QRT-PCR analysis showed that most of the CpARF genes were upregulated under NaCl, PEG, and pathogen treatment compared to the control. Subcellular localization showed that CpARF22 was localized in the nucleus. The transgenic Arabidopsis thaliana lines with the CpARF22 gene enhanced their tolerance to salt and drought stress. CONCLUSION In this study, we systematically analyzed the CpARF gene family and its expression patterns under drought, salt, and pathogen stress, which improved our understanding of the ARF protein of zucchini, and laid a solid foundation for functional analysis of the CpARF gene.
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Affiliation(s)
- Ming-Jun Zhang
- College of Plant Protection, Gansu Agricultural University, Lanzhou, 730070, China
- Biocontrol Engineering Laboratory of Crop Diseases and Pests of Gansu Province, Gansu Agricultural University, Lanzhou, 730070, China
| | - Ying-Yu Xue
- College of Plant Protection, Gansu Agricultural University, Lanzhou, 730070, China.
- Biocontrol Engineering Laboratory of Crop Diseases and Pests of Gansu Province, Gansu Agricultural University, Lanzhou, 730070, China.
| | - Shuang Xu
- College of Plant Protection, Gansu Agricultural University, Lanzhou, 730070, China
- Biocontrol Engineering Laboratory of Crop Diseases and Pests of Gansu Province, Gansu Agricultural University, Lanzhou, 730070, China
| | - Xuan-Ru Jin
- College of Plant Protection, Gansu Agricultural University, Lanzhou, 730070, China
- Biocontrol Engineering Laboratory of Crop Diseases and Pests of Gansu Province, Gansu Agricultural University, Lanzhou, 730070, China
| | - Xing-Chu Man
- College of Plant Protection, Gansu Agricultural University, Lanzhou, 730070, China
- Biocontrol Engineering Laboratory of Crop Diseases and Pests of Gansu Province, Gansu Agricultural University, Lanzhou, 730070, China
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Yu XX, Wang XH, Zhang SA, Zhang YH, Zhang HL, Yin YQ. Study on potential antigenicity and functional properties of whey protein treated by high hydrostatic pressure based on structural analysis. Food Res Int 2023; 173:113218. [PMID: 37803536 DOI: 10.1016/j.foodres.2023.113218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 10/08/2023]
Abstract
High hydrostatic pressure (HHP) is extensively utilized in the field of food processing due to its remarkable ability to preserve the freshness of food. The potential antigenicity of β-lactoglobulin (β-LG) in whey protein isolate (WPI, 3%) treated by HHP was detected by enzyme linked immunosorbent assay (ELISA) using monoclonal antibodies. Furthermore, the impact of pressure-induced structural alterations on the emulsification properties and antioxidant activity of WPI was investigated. The findings revealed that pressures exceeding 300 MPa resulted in molecular aggregation, the formation of inter-molecular disulfide bonds, and an increase in surface hydrophobicity (H0). The percentage of β-sheet decreased along with the pressure. The results showed the increment of α-helix and β-turn with pressure. ELISA demonstrated a significant reduction in the antigenicity of β-LG following HHP treatment (100-600 MPa), with a slight recovery observed at 300 MPa. These spatial structural modifications led to the unfolding of the β-LG molecule, thereby enhancing its digestibility. Moreover, HHP treatment substantially improved the antioxidant properties, with the exposure to hydrophobic amino acids contributing to increased antioxidant properties and emulsion stability.
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Affiliation(s)
- Xin-Xin Yu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiao-Hui Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Sheng-Ao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Ying-Hua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China; National Center of Technology Innovation for Dairy, Hohhot 010020, PR China.
| | - Han-Lin Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yu-Qi Yin
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
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Stryjecka M, Krochmal-Marczak B, Cebulak T, Kiełtyka-Dadasiewicz A. Assessment of Phenolic Acid Content and Antioxidant Properties of the Pulp of Five Pumpkin Species Cultivated in Southeastern Poland. Int J Mol Sci 2023; 24:ijms24108621. [PMID: 37239966 DOI: 10.3390/ijms24108621] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 05/01/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Antioxidant properties and phenolic acid content in the pulp of five pumpkin species were evaluated. The following species cultivated in Poland were included: Cucurbita maxima 'Bambino', Cucurbita pepo 'Kamo Kamo', Cucurbita moschata 'Butternut', Cucurbita ficifolia 'Chilacayote Squash', and Cucurbita argyrosperma 'Chinese Alphabet'. The content of polyphenolic compounds was determined by ultra-high performance liquid chromatography coupled with HPLC, while the total content of phenols and flavonoids and antioxidant properties were determined by spectrophotometric methods. Ten phenolic compounds (protocatechuic acid, p-hydroxybenzoic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, syringic acid, ferulic acid, salicylic acid, kaempferol) were identified. Phenolic acids were the most abundant compounds; the amount of syringic acid was found to be the highest, ranging from 0.44 (C. ficifolia) to 6.61 mg∙100 g-1 FW (C. moschata). Moreover, two flavonoids were detected: catechin and kaempferol. They were found at their highest level of content in C. moschata pulp (catechins: 0.31 mg∙100 g-1 FW; kaempferol: 0.06 mg∙100 g-1 FW), with the lowest amount detected in C. ficifolia (catechins: 0.15 mg∙100 g-1 FW; kaempferol below the limit of detection). Analysis of antioxidant potential showed significant differences depending on the species and the test used. The DPPH radical scavenging activity of C. maxima was 1.03 times higher than C. ficiofilia pulp and 11.60 times higher than C. pepo. In the case of the FRAP assay, the multiplicity of FRAP radical activity in C. maxima pulp was 4.65 times higher than C. Pepo pulp and only 1.08 times higher compared to C. ficifolia pulp. The study findings show the high health-promoting value of pumpkin pulp; however, the content of phenolic acids and antioxidant properties are species dependent.
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Affiliation(s)
- Małgorzata Stryjecka
- Institute of Human Nutrition and Agriculture, The University College of Applied Sciences in Chełm, 22-100 Chełm, Poland
| | - Barbara Krochmal-Marczak
- Department of Plant Production and Food Safety, The University College of Applied Sciences in Krosno, 38-400 Krosno, Poland
| | - Tomasz Cebulak
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszów, 35-601 Rzeszów, Poland
| | - Anna Kiełtyka-Dadasiewicz
- Department of Plant Production Technology and Commodity Sciences, University of Life Sciences, 20-950 Lublin, Poland
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4
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Rinaldi M, Dhenge R, Rodolfi M, Bertani G, Bernini V, Dall’Acqua S, Ganino T. Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes. Foods 2023; 12:foods12061280. [PMID: 36981207 PMCID: PMC10048263 DOI: 10.3390/foods12061280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/14/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
In this study color, texture, starch–pectin, total antioxidant capacity, microbial count, and microstructure of HPP-treated Violina pumpkin cubes were evaluated. Samples were treated at six different pressures (100 to 600 MPa–HPP100 to HPP600) for 3 min. Moisture, total soluble solids, and pH showed no significant differences between untreated (UNTR) and treated samples. Pumpkin tissue showed great structural modifications as changes in cell size and shape, cell wall damage, increased cell wall thickness, cell detachment and dehydration, and calcium ions deposition mainly from HPP300 to 600. UNTR samples showed the highest value of maximum and minimum cell elongation, perimeter segment, and a more regular cell wall thickness whereas HPP600 showed the lowest values for all these parameters. A noticeable difference was observed in HPP600 samples, with a difference in terms of color (ΔE 11.3 ± 1.9) and hardness (87.4 ± 27.8 N) compared to the UNTR ones (194.9 ± 37.9 N) whereas treatments at other pressures changed less markedly the color and texture. HPP200 could ensure a higher amount of starch and pectin availability while HPP200 and HPP400 showed the highest total antioxidants capacity. High-pressure treatment from HPP400 to 600 gave the highest destruction of microorganisms but negatively influenced the structural quality as well as texture and microstructure.
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Affiliation(s)
- Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
- Correspondence: ; Fax: +39-0521-906028; Tel.: +39-0521-905846
| | - Rohini Dhenge
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Margherita Rodolfi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Gaia Bertani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Stefano Dall’Acqua
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via F. Marzolo 5, 35131 Padova, Italy
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
- National Research Council, Institute of BioEconomy (IBE), Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
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5
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Hernández S, Gallego M, Verdú S, Barat JM, Talens P, Grau R. Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02925-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractTexture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and macrostructural and microstructural enzyme action were explored by the laser light backscattering imaging technique and a microscopic study by digital image analysis. Texture was analyzed by a compression assay. The effect of enzyme treatment on antioxidant capacity and sugar content was evaluated and compared to the traditional cooking effect. Image analysis data demonstrated the effectiveness of the impregnation process and enzyme action on plant cell walls. Enzyme-treated samples at the end of the process had lower stiffness values with no fracture point, significantly greater antioxidant capacity and significantly lower total and reducing sugars contents than traditionally cooked pumpkins. The results herein obtained demonstrate the capability of using vacuum impregnation treatment with enzymes to soften pumpkins and their positive effects on antioxidant capacity and sugar content to develop safe and sensory-accepted texture-modified products for specific elderly populations.
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Dhenge R, Rinaldi M, Ganino T, Santi S, Ferrarese I, Dall'Acqua S. Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Quintana SE, Torregroza-Fuentes E, García Zapateiro LA. Development of Dressing-Type Emulsion with Hydrocolloids from Butternut Squash Seed: Effect of Additives on Emulsion Stability. Gels 2022; 8:gels8040209. [PMID: 35448110 PMCID: PMC9031019 DOI: 10.3390/gels8040209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/23/2022] [Accepted: 03/28/2022] [Indexed: 12/04/2022] Open
Abstract
Background: Natural ingredients have been employed to develop food products. Methods: Hydrocolloids from butternut squash seeds (HBSSs) were extracted with water at pH 3, 7, and 10 and characterized bromatologically and rheologically; then these HBSSs were used to stabilize the dressing-type emulsion by evaluating its physicochemical, rheological, and microstructural properties. Results: Hydrocolloids presented higher protein (from 20.43 to 39.39%) and carbohydrate (from 50.05 to 52.68%) content and rheological properties with a predominant elastic modulus. HBSSs extracted at pH 10 were used for the development of the dressing-type emulsion. The samples were stable during the storage period (15 days), with a good microstructural organization showing non-Newtonian fluid properties with shear-thinning behavior when the pseudoplasticity and the oil droplet size decreased with the addition of HBSS. Conclusions: Hydrocolloid constituents were detected surrounding the droplets of the emulsions, intensifying the effects of inner droplet interaction due to depletion events and a strong influence on the structure and physical stability. The hydrocolloids used to stabilize the dressing-type emulsions are additively promising in microstructured food design.
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Affiliation(s)
- Somaris E. Quintana
- Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, Colombia;
| | | | - Luis A. García Zapateiro
- Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, Colombia;
- Correspondence: ; Tel./Fax: +57-56752024
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8
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Suo G, Zhou C, Su W, Hu X. Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage. ULTRASONICS SONOCHEMISTRY 2022; 84:105974. [PMID: 35288328 PMCID: PMC8921491 DOI: 10.1016/j.ultsonch.2022.105974] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 05/16/2023]
Abstract
Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were stored in the dark for 0, 4, 8, and 12 days at 4 °C and were subsequently analyzed. The combined effects of power level and storage period on color parameters, carotenoid content, particle size distribution, cloud value, rheological characteristics, and microstructure were investigated. The results showed ultrasonic-treated samples had little effect on carotenoid content, cloud value, particle size distribution, and polydispersity during storage compared to those of the untreated samples. The L⁎, a⁎, b⁎, and C* values decreased significantly during 8-12 days of storage, resulting in a significant increase in ΔE, especially 400 W/10 min-treated samples. Meanwhile, the enzyme activity and rheological properties increased significantly on storage days 8-12. However, the microstructure of all samples did not change significantly during storage. Based on these results, during the storage period, the physical and chemical properties of 400 W/10 min-ultrasonic treated pumpkin juice were retained more than those in the untreated pumpkin juice. Therefore, ultrasonic treatment has broad application prospects in preserving bioactive substances and physicochemical properties and improving the storage life of fresh pumpkin juice.
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Affiliation(s)
- Guanwen Suo
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
| | - Chunli Zhou
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China.
| | - Wei Su
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
| | - Xueyan Hu
- School of Life Science, Jiangxi Science &Technology Normal University, Nanchang 330013, China
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9
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Procaccini LMG, Mu T, Sun H. Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh‐cut potato during storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15277] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luz Milagros García Procaccini
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian DistrictPO Box 5109 Beijing 100193 China
- Food Science Area College of Sciences of Agricultural University National of Mar del Plata National Route 226, 73.5 km Balcarce Buenos Aires Argentina
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian DistrictPO Box 5109 Beijing 100193 China
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian DistrictPO Box 5109 Beijing 100193 China
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Pui Yan L, Yeen Linn N, Arunasalam M, Choon Hui T, Salvamani S, Baskaran G. Changes in Physicochemical, Microbiological and Sensory Properties of Candy Incorporated with Basella Alba upon Storage. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2026053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Law Pui Yan
- Department of Food Science, Faculty of Applied Sciences, UCSI University, Cheras, Malaysia
| | - Ng Yeen Linn
- Department of Food Science, Faculty of Applied Sciences, UCSI University, Cheras, Malaysia
| | - Mirushan Arunasalam
- Department of Food Science, Faculty of Applied Sciences, UCSI University, Cheras, Malaysia
| | - Tan Choon Hui
- Department of Food Science, Faculty of Applied Sciences, UCSI University, Cheras, Malaysia
| | - Shamala Salvamani
- Department of Biomedical Science, School of Health Sciences, International Medical University, Bukit Jalil, Malaysia
| | - Gunasekaran Baskaran
- Department of Food Science, Faculty of Applied Sciences, UCSI University, Cheras, Malaysia
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PRIORI D, VALDUGA E, VIZZOTTO M, VALGAS RA, BARBIERI RL. Pumpkin landraces from southern Brazil as functional foods. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.92821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices. Foods 2021; 10:foods10102425. [PMID: 34681473 PMCID: PMC8535207 DOI: 10.3390/foods10102425] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/17/2021] [Accepted: 10/09/2021] [Indexed: 11/17/2022] Open
Abstract
Polyphenol oxidase (PPO) inactivation in five whole and peeled Irish potato cultivars was investigated using high-pressure processing (HPP) at 400 MPa and 600 MPa for 3 min. PPO activity was significantly lower in most of the HPP-treated samples, while the highest PPO inactivation was observed after HPP at 600 MPa. No significant (p > 0.05) changes were observed on the total phenolic content and antioxidant activity of all the HPP-treated potatoes. Regarding individual phenolic acids, chlorogenic acid was decreased significantly (p < 0.05) in all studied varieties with a concomitant increase (p < 0.05) in caffeic and quinic acid. Similarly, ferulic acid was also increased (p < 0.05) in all studied varieties after the HPP treatment, while there was a variation in rutin and 4-coumaric acid levels depending on the cultivar and the sample type. Anthocyanins in the coloured whole potato varieties (i.e., Kerr’s Pink and Rooster), tentatively identified as pelargonidin-O-ferulorylrutinoside-O-hexoside and pelargonidin-O-rutinoside-O-hexoside, also exhibited significantly (p < 0.05) higher levels in the HPP-treated samples as opposed to those untreated. Glycaemic indices of the potatoes treated with HPP did not differ with the corresponding untreated cultivars.
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Glicerina V, Siroli L, Canali G, Chinnici F, Capelli F, Lanciotti R, Colombo V, Romani S. Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108170] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Tuly SS, Mahiuddin M, Karim A. Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Crit Rev Food Sci Nutr 2021; 63:1877-1900. [PMID: 34459302 DOI: 10.1080/10408398.2021.1969533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Retention of quality attributes during drying of fruit and vegetables is a prime concern since the product's acceptability depends on the overall quality; particularly on the nutritional, color, and physical attributes. However, these quality parameters deteriorate during drying. Food quality changes are strongly related to the drying conditions and researchers have attempted to develop mathematical models to understand these relationships. A better insight toward the degradation of quality attributes is crucial for making real predictions and minimizing the quality deterioration. The previous empirical quality models employed kinetic modeling approaches to describe the quality changes and therefore, lack the realistic understanding of fundamental transport mechanisms. In order to develop a physics based mathematical model for the prediction of quality changes during drying, an in-depth understanding of research progress made toward this direction is indispensable. Therefore, the main goal of this paper is to present a critical review of the mathematical models developed and applied to describe the degradation kinetics of nutritional, color, and texture attributes during drying of fruit and vegetables and microbial growth model during storage. This review also presents the advantages and drawbacks of the existing models along with their industrial relevance. Finally, future research propositions toward developing physics-based mathematical model are presented.
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Affiliation(s)
- Sumaiya Sadika Tuly
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Md Mahiuddin
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Azharul Karim
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
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High-Pressure Processing and Ultrasonication of Minimally Processed Potatoes: Effect on the Colour, Microbial Counts, and Bioactive Compounds. Molecules 2021; 26:molecules26092614. [PMID: 33947110 PMCID: PMC8124339 DOI: 10.3390/molecules26092614] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 12/26/2022] Open
Abstract
HPP at 600 MPa alone, and in combination with US at 20 kHz (200 W), was applied to minimally processed potatoes of two commonly grown cultivars in Ireland. Changes in colour and microbial load (Enterobacteriaceae, total aerobic count, Salmonella, yeasts, and moulds) were monitored in vacuum-packaged potatoes during 14 days of storage at 4 °C. HPP and HPP/US significantly (p < 0.05) affected the colour parameters a*, b*, L*, and ΔE of minimally processed potatoes compared to the controls. Microbial growth was delayed in most of the treated samples with respect to those untreated (controls), while HPP completely inactivated Enterobacteriaceae in both cultivars. Total phenolic content and antioxidant activities were not altered in the treated samples of both varieties when compared to the controls. The levels of chlorogenic acid, ferulic acid, and caffeic acid were decreased after both treatments, with a significant (p < 0.05) increase in quinic acid in the treated samples as opposed to those untreated. A significant (p < 0.05) decrease in the levels of glycoalkaloids, namely α-chaconine and α-solanine, in HPP- and HPP/US-treated potatoes was also observed. These findings suggest that HPP and US can extend the shelf-life of minimally processed potatoes with a negligible impact on their antioxidant activity and phenolic content.
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16
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Hu X, Ma T, Ao L, Kang H, Hu X, Song Y, Liao X. Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh‐cut pumpkin (
Cucurbita pepo
). J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13379] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xinna Hu
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University Beijing China
- Key Laboratory of Fruits and Vegetables ProcessingMinistry of Agriculture Beijing China
| | - Tao Ma
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University Beijing China
- Key Laboratory of Fruits and Vegetables ProcessingMinistry of Agriculture Beijing China
| | - Le Ao
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University Beijing China
- Key Laboratory of Fruits and Vegetables ProcessingMinistry of Agriculture Beijing China
| | - Huan Kang
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University Beijing China
- Key Laboratory of Fruits and Vegetables ProcessingMinistry of Agriculture Beijing China
| | - Xiaosong Hu
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University Beijing China
- Key Laboratory of Fruits and Vegetables ProcessingMinistry of Agriculture Beijing China
| | - Yi Song
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University Beijing China
- Key Laboratory of Fruits and Vegetables ProcessingMinistry of Agriculture Beijing China
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthChina Agricultural University Beijing China
| | - Xiaojun Liao
- College of Food Science and Nutritional EngineeringChina Agricultural University Beijing China
- National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University Beijing China
- Key Laboratory of Fruits and Vegetables ProcessingMinistry of Agriculture Beijing China
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthChina Agricultural University Beijing China
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17
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Hurtado A, Guàrdia MD, Picouet P, Jofré A, Bañón S, Ros JM. Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14210] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adriana Hurtado
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | | | - Pierre Picouet
- IRTA‐Food Technology Program Girona Spain
- USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agricultures, SFR 4207 QUASAV Angers France
| | | | - Sancho Bañón
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | - José María Ros
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
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18
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Tsikrika K, O'Brien N, Rai DK. The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars. Foods 2019; 8:E517. [PMID: 31635033 PMCID: PMC6835228 DOI: 10.3390/foods8100517] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 10/10/2019] [Accepted: 10/17/2019] [Indexed: 11/16/2022] Open
Abstract
Polyphenol oxidase (PPO) activity, proximate composition, and phytochemicals were determined in four common Irish potato cultivars following a high pressure processing (HPP) at 600 MPa for 3 min. PPO activity was significantly (p < 0.05) lower in all HPP treated samples, while the overall proximate composition was not affected. The total phenolic content was significantly higher in the HPP treated samples. Chlorogenic acid levels significantly decreased with simultaneous increase of caffeic acid and p-coumaric acid levels upon HPP treatment. No significant changes were observed in rutin and ferulic acid levels, although their levels varied, depending on the potato cultivars, while the levels of cytotoxic glycoalkaloids (α-solanine and α-chaconine) remained unaltered.
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Affiliation(s)
- Konstantina Tsikrika
- Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.
| | - Nora O'Brien
- School of Food & Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland.
| | - Dilip K Rai
- Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.
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19
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Leneveu-Jenvrin C, Charles F, Barba FJ, Remize F. Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables. Crit Rev Food Sci Nutr 2019; 60:2837-2855. [PMID: 31547681 DOI: 10.1080/10408398.2019.1664979] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Fruit and vegetables are an important part of human diets and provide multiple health benefits. However, due to the short shelf-life of fresh and minimally-processed fruit and vegetables, significant losses occur throughout the food distribution chain. Shelf-life extension requires preserving both the quality and safety of food products. The quality of fruit and vegetables, either fresh or fresh-cut, depends on many factors and can be determined by analytical or sensory evaluation methods. Among the various technologies used to maintain the quality and increase shelf-life of fresh and minimally-processed fruit and vegetables, biological control is a promising approach. Biological control refers to postharvest control of pathogens using microbial cultures. With respect to application of biological control for increasing the shelf-life of food, the term biopreservation is favored, although the approach is identical. The methods for screening and development of biocontrol agents differ greatly according to their intended application, but the efficacy of all current approaches following scale-up to commercial conditions is recognized as insufficient. The combination of biological and physical methods to maintain quality has the potential to overcome the limitations of current approaches. This review compares biocontrol and biopreservation approaches, alone and in combination with physical methods. The recent increase in the use of meta-omics approaches and other innovative technologies, has led to the emergence of new strategies to increase the shelf-life of fruit and vegetables, which are also discussed herein.
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Affiliation(s)
- Charlène Leneveu-Jenvrin
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
| | - Florence Charles
- QualiSud, Université d'Avignon, CIRAD, Université Montpellier, Montpellier SupAgro, Université de La Réunion, Avignon, France
| | - Francisco J Barba
- Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Universitat de València, Burjassot, València, Spain
| | - Fabienne Remize
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
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20
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Salehi B, Sharifi-Rad J, Capanoglu E, Adrar N, Catalkaya G, Shaheen S, Jaffer M, Giri L, Suyal R, Jugran AK, Calina D, Oana Docea A, Kamiloglu S, Kregiel D, Antolak H, Pawlikowska E, Sen S, Acharya K, Bashiry M, Selamoglu Z, Martorell M, Sharopov F, Martins N, Namiesnik J, Cho WC. Cucurbita Plants: From Farm to Industry. APPLIED SCIENCES 2019; 9:3387. [DOI: 10.3390/app9163387] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The Cucurbita genus, a member of Cucurbitaceae family, also known as cucurbits, is native to the Americas. Genus members, like Cucurbita pepo and Cucurbita maxima, have been used for centuries in folk medicine for treating gastrointestinal diseases and intestinal parasites. These pharmacological effects are mainly attributed to their phytochemical composition. Indeed, Cucurbita species are a natural source of carotenoids, tocopherols, phenols, terpenoids, saponins, sterols, fatty acids, functional carbohydrates, and polysaccharides, that beyond exerting remarkable biological effects, have also been increasingly exploited for biotechnological applications. In this article, we specifically cover the habitat, cultivation, phytochemical composition, and food preservative abilities of Cucurbita plants.
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Affiliation(s)
- Bahare Salehi
- Student Research Committee, School of Medicine, Bam University of Medical Sciences, Bam 44340847, Iran
| | - Javad Sharifi-Rad
- Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol 61615-585, Iran
| | - Esra Capanoglu
- Istanbul Technical University, Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Maslak 34469, Istanbul, Turkey
| | - Nabil Adrar
- Istanbul Technical University, Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Maslak 34469, Istanbul, Turkey
- Laboratoire de Biotechnologie Végétale et d’Ethnobotanique, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algérie
| | - Gizem Catalkaya
- Istanbul Technical University, Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Maslak 34469, Istanbul, Turkey
| | | | - Mehwish Jaffer
- Department of Plant Sciences, LCWU, Lahore 54000, Pakistan
| | - Lalit Giri
- G.B. Pant National Institute of Himalayan Environment & Sustainable Development Kosi-Katarmal, Almora 263 643, Uttarakhand, India
| | - Renu Suyal
- G.B. Pant National Institute of Himalayan Environment & Sustainable Development Kosi-Katarmal, Almora 263 643, Uttarakhand, India
| | - Arun K Jugran
- G.B. Pant National Institute of Himalayan Environment & Sustainable Development Garhwal Regional Centre, Srinagar 246174, Uttarakhand, India
| | - Daniela Calina
- Department of Clinical Pharmacy, University of Medicine and Pharmacy of Craiova, 200349 Craiova, Romania
| | - Anca Oana Docea
- Department of Toxicology, University of Medicine and Pharmacy of Craiova, 200349 Craiova, Romania
| | - Senem Kamiloglu
- Mevsim Gida Sanayi ve Soguk Depo Ticaret A.S. (MVSM Foods), Turankoy, Kestel, Bursa 16540, Turkey
| | - Dorota Kregiel
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
| | - Hubert Antolak
- Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, Kolkata 700019, India
| | - Ewelina Pawlikowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
| | - Surjit Sen
- Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, Kolkata 700019, India
- Department of Botany, Fakir Chand College, Diamond Harbour, West Bengal 743331, India
| | - Krishnendu Acharya
- Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, Kolkata 700019, India
| | - Moein Bashiry
- Department of Food Science and Technology, Nutrition and Food Sciences Faculty, Kermanshah University of Medical Sciences, Kermanshah 6719851351, Iran
| | - Zeliha Selamoglu
- Department of Medical Biology, Faculty of Medicine, Nigde Ömer Halisdemir University, Campus, Nigde 51240, Turkey
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, University of Concepcion, Concepcion 4070386, Chile
- Universidad de Concepción, Unidad de Desarrollo Tecnológico, UDT, Concepcion 4070386, Chile
| | - Farukh Sharopov
- Department of Pharmaceutical Technology, Avicenna Tajik State Medical University, Rudaki 139, 734003 Dushanbe, Tajikistan
| | - Natália Martins
- Faculty of Medicine, University of Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal
| | - Jacek Namiesnik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland
| | - William C. Cho
- Department of Clinical Oncology, Queen Elizabeth Hospital, Hong Kong, China
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21
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Deng LZ, Mujumdar AS, Pan Z, Vidyarthi SK, Xu J, Zielinska M, Xiao HW. Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review. Crit Rev Food Sci Nutr 2019; 60:2481-2508. [PMID: 31389257 DOI: 10.1080/10408398.2019.1649633] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.
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Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | | | - Jinwen Xu
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Magdalena Zielinska
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China
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22
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Hurtado A, Dolors Guàrdia M, Picouet P, Jofré A, Bañón S, Ros JM. Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14139] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Adriana Hurtado
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | | | - Pierre Picouet
- IRTA‐Food Technology Program, Finca Camps i Armet Girona Spain
- USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agricultures, SFR 4207 QUASAV Angers France
| | - Anna Jofré
- IRTA‐Food Safety Program, Finca Camps i Armet Girona Spain
| | - Sancho Bañón
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | - José María Ros
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
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23
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Sonar CR, Paccola CS, Al‐Ghamdi S, Rasco B, Tang J, Sablani SS. Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13074] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Carolina S. Paccola
- Department of Animal Science and Food EngineeringUniversity of Sao Paulo Pirassununga Sao Paulo Brazil
| | - Saleh Al‐Ghamdi
- Department of Biological Systems EngineeringWashington State University Pullman WA
- Department of Agricultural EngineeringCollege of Food and Agricultural Sciences, King Saud University Riyadh Saudi Arabia
| | - Barbara Rasco
- School of Food ScienceWashington State University Pullman WA
| | - Juming Tang
- Department of Biological Systems EngineeringWashington State University Pullman WA
| | - Shyam S. Sablani
- Department of Biological Systems EngineeringWashington State University Pullman WA
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24
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Paciulli M, Rinaldi M, Rodolfi M, Ganino T, Morbarigazzi M, Chiavaro E. Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species. Food Chem 2019; 274:281-290. [PMID: 30372940 DOI: 10.1016/j.foodchem.2018.09.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 01/11/2023]
Abstract
The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This species showed a lower hardness than Delica at time 0. For both species, 400 MPa and thermal treatment were the most effective in the inactivation of pectinmethylesterase, which reactivated after 2 months, especially for Butternut. Colorimetric parameters decreased after all treatments. Antioxidant activity resulted affected by pressure, showing a significant increase during storage especially for the samples treated at 200 MPa after 2 months, comparable to the thermal treated ones. Among the tested treatments, 400 MPa may be considered as the best option for the quality retention during storage.
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Affiliation(s)
- Maria Paciulli
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Massimiliano Rinaldi
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
| | - Margherita Rodolfi
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Tommaso Ganino
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy; Consiglio Nazionale delle Ricerche, Istituto per la Valorizzazione del Legno e delle Specie Arboree (IVaLSA), Via Madonna del Piano 10, 50019 Sesto Fiorentino, (Florence), Italy
| | | | - Emma Chiavaro
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
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25
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Bhat NA, Hamdani AM, Masoodi FA. Development of functional cookies using saffron extract. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4918-4927. [PMID: 30482987 PMCID: PMC6233447 DOI: 10.1007/s13197-018-3426-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/03/2018] [Accepted: 09/11/2018] [Indexed: 11/27/2022]
Abstract
Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9 months. Results revealed that spread ratio and hardness of cookies reduced non-significantly with the addition of saffron extract (SE). Color values 'L' and 'b' of cookies increased significantly from 50.7 to 53.9 and 36.5 to 47.0, respectively with the addition of SE while 'a' value decreased non-significantly (p > 0.05). DPPH radical scavenging activity, reducing power and inhibition of lipid peroxidation of dough and cookie samples containing SE were enhanced in comparison to control. The concentration of crocins, safranal and picrocrocin in DS50 and DS100 dough samples was found as 28.30, 48.30, 104.6 µg/g and 35.14, 62.38, 118.2 µg/g, respectively. Sensory scores of cookies containing SE were high as compared to control. All the quality parameters of cookies reduced during the storage period (0-9 months). However, the cookies with added SE revealed significantly higher quality attributes up to 6 months of storage without any significant loss in quality.
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Affiliation(s)
- Naseer Ahmad Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190 006 India
| | - Afshan Mumtaz Hamdani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190 006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190 006 India
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26
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García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Elez-Martínez P, Ramírez R. Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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27
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Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC-MS and E-nose methods. Journal of Food Science and Technology 2017; 54:3118-3131. [PMID: 28974797 DOI: 10.1007/s13197-017-2748-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/11/2017] [Accepted: 06/14/2017] [Indexed: 10/19/2022]
Abstract
To ascertain the most discriminant variables for three pumpkin species principal component analysis (PCA) was performed. Twenty-four parameters (pH, conductivity, sucrose, glucose, total soluble solids, L*, a*, b*, individual weight, edible rate, firmness, citric acid, fumaric acid, l-ascorbic acid, malic acid, PPO activity, POD activity, total flavonoids, vitamin E, total phenolics, DPPH, FRAP, β-carotene, and aroma) were considered. The studied pumpkin species were Cucurbita maxima, Cucurbita moschata, and Cucurbita pepo. Three pumpkin species were classified by PCA based on aroma, physicochemical and antioxidant properties because the sum of PC1 and PC2 were both greater than 85% (85.06 and 93.64% respectively). Results were validated by the PCA and showed that PPO activity, total flavonoid, sucrose, glucose, TSS, a*, pH, malic acid, vitamin E, DPPH, FRAP and β-carotene, and aroma are highly useful parameters to classify pumpkin species.
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28
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Mukhopadhyay S, Sokorai K, Ukuku D, Fan X, Juneja V. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree. Food Res Int 2017; 91:55-62. [DOI: 10.1016/j.foodres.2016.11.029] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 11/16/2016] [Accepted: 11/27/2016] [Indexed: 11/24/2022]
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29
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Quality changes of litchi ( Litchi chinensis Sonn.) in syrup due to thermal and high pressure processes. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.037] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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30
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Peksa A, Kita A, Jariene E, Danilcenko H, Gryszkin A, Figiel A, Kulaitiene J, Cerniauskiene J, Aniolowska M. Amino Acid Improving and Physical Qualities of Extruded Corn Snacks Using Flours Made from Jerusalem Artichoke (Helianthus tuberosus), Amaranth (Amaranthus cruentusL.) and Pumpkin (Cucurbita maximaL.). J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12242] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Anna Peksa
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw 51-630 Poland
| | - Agnieszka Kita
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw 51-630 Poland
| | - Elvyra Jariene
- Institute of Agricultural and Food Science, Aleksandras Stulginskis University; Kaunas Lithuania
| | - Honorata Danilcenko
- Institute of Agricultural and Food Science, Aleksandras Stulginskis University; Kaunas Lithuania
| | - Artur Gryszkin
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw 51-630 Poland
| | - Adam Figiel
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw Poland
| | - Jurgita Kulaitiene
- Institute of Agricultural and Food Science, Aleksandras Stulginskis University; Kaunas Lithuania
| | - Judita Cerniauskiene
- Institute of Agricultural and Food Science, Aleksandras Stulginskis University; Kaunas Lithuania
| | - Magda Aniolowska
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Chelmonskiego 37 Wroclaw 51-630 Poland
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31
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Bakirci S, Dagdemir E, Boran OS, Hayaloglu AA. The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13264] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sümeyra Bakirci
- Department of Food Engineering; Agricultural Faculty; Ataturk University; Erzurum 25240 Turkey
| | - Elif Dagdemir
- Department of Food Engineering; Agricultural Faculty; Ataturk University; Erzurum 25240 Turkey
| | - Osman Seracettin Boran
- Department of Food Engineering; Engineering Faculty; Inonu University; Malatya 44280 Turkey
| | - Ali Adnan Hayaloglu
- Department of Food Engineering; Engineering Faculty; Inonu University; Malatya 44280 Turkey
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32
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Pęksa A, Kita A, Carbonell-Barrachina AA, Miedzianka J, Kolniak-Ostek J, Tajner-Czopek A, Rytel E, Siwek A, Miarka D, Drożdż W. Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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33
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Babu PAS, Aafrin BV, Archana G, Sabina K, Sudharsan K, Sivarajan M, Sukumar M. Effects of polyphenols from Caralluma fimbriata on acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1210161] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Paciulli M, Medina-Meza IG, Chiavaro E, Barbosa-Cánovas GV. Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.029] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.01.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2015.09.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Peng J, Tang J, Barrett DM, Sablani SS, Anderson N, Powers JR. Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality. Crit Rev Food Sci Nutr 2015; 57:2970-2995. [DOI: 10.1080/10408398.2015.1082126] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Huang HW, Chang YH, Wang CY. High Pressure Pasteurization of Sugarcane Juice: Evaluation of Microbiological Shelf Life and Quality Evolution During Refrigerated Storage. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1600-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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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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González-Cebrino F, Durán R, Delgado-Adámez J, Contador R, Bernabé RR. Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée. FOOD SCI TECHNOL INT 2015; 22:235-45. [PMID: 26123635 DOI: 10.1177/1082013215592732] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Accepted: 06/01/2015] [Indexed: 11/17/2022]
Abstract
Physicochemical parameters, bioactive compounds' content (carotenoids and total phenols), total antioxidant activity, and enzymatic activity of polyphenol oxidase (PPO) were evaluated after high pressure processing (HPP) on a pumpkin purée (cv. 'Butternut'). Three pressure levels (400, 500, and 600 MPa) were combined with three holding times (200, 400, and 600 s). The applied treatments reduced the levels of total aerobic mesophilic (TAM), total psychrophilic and psychrotrophic bacteria (TPP), and molds and yeasts (M&Y). All applied treatments did not affect enzymatic activity of PPO. Pressure level increased CIE L* values, which could enhance the lightness perception of high pressure (HP)-treated purées. No differences were found between the untreated and HP-treated purées regarding total phenols and carotenoids content (lutein, α-carotene, and β-carotene) and total antioxidant activity. HPP did not affect most quality parameters and maintained the levels of bioactive compounds. However, it did not achieve the complete inhibition of PPO, which could reduce the shelf-life of the pumpkin purée.
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Affiliation(s)
- Francisco González-Cebrino
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario, Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Rocío Durán
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario, Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Jonathan Delgado-Adámez
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario, Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Rebeca Contador
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario, Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Rosario Ramírez Bernabé
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario, Technological Agri-Food Institute (INTAEX), Badajoz, Spain
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Denoya GI, Vaudagna SR, Polenta G. Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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