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Samaranayake CP, Mok JH, Heskitt BF, Sastry SK. Nonthermal inactivation effects on oxidative enzymes in grape juice influenced by moderate electric fields: Effect of constant exposure electrical treatments combined with temperature. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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2
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Xu J, Xu Y, Guan X, Yang G, Wang S. Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat. Int J Food Microbiol 2023; 385:109997. [DOI: 10.1016/j.ijfoodmicro.2022.109997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/29/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
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3
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Rodrigues S, Fernandes FAN. Effect of Dielectric Barrier Discharge Plasma Treatment in Pasteurized Orange Juice: Changes in Volatile Composition, Aroma, and Mitigation of Off-flavors. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02976-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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4
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Glow Discharge Plasma Processing for the Improvement of Pasteurized Orange Juice’s Aroma and Off-Flavor. Processes (Basel) 2022. [DOI: 10.3390/pr10091812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Orange juice is one of the most popular juices sold in the world. Although very popular, most orange juice sold in the market is pasteurized, presenting off-flavor compounds and aromas different from the freshly squeezed juice. This study investigated how green chemistry, through the application of glow discharge plasma, can help improve the aroma and mitigate off-flavors of pasteurized orange juice. Orange juice was processed at different plasma flow rates (10 to 30 mL/min) for 10 to 30 min. Glow discharge plasma processing induced several chemical reactions enabling positive changes in the volatile profile of pasteurized orange juice. Chemical pathways were proposed and correlated to the changes in aroma and mitigation of off-flavor compounds. Glow discharge plasma increased the concentration of terpenoid and aldehyde compounds that give the orange juice its fresh-like characteristics and reduced the off-flavor compound concentration by 61%.
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Ahmed Z, Faisal Manzoor M, Hussain A, Hanif M, Zia-Ud-Din, Zeng XA. Study the impact of ultra-sonication and pulsed electric field on the quality of wheat plantlet juice through FTIR and SERS. ULTRASONICS SONOCHEMISTRY 2021; 76:105648. [PMID: 34182313 PMCID: PMC8250445 DOI: 10.1016/j.ultsonch.2021.105648] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/12/2021] [Accepted: 06/17/2021] [Indexed: 08/01/2023]
Abstract
Pulsed electric field (PEF) and Ultrasound (US) are commonly used in food processing. We investigated the combined impact of pulsed electric field (PEF) and ultrasound (US) on the wheat plantlet juice. When compared with the individual treatments, the highest values of total phenolics, total flavonoids, chlorophyll, ORAC assay, and DPPH activities were obtained using the combined (US + PEF) methods. The US + PEF significantly decreased the peroxidase and polyphenol oxidase activities from 0.87 to 0.27 Abs min-1 and 0.031-0.016 Abs min-1. Also, the synergistic application significantly lowered the yeast and mold (3.92 to 2.11 log CFU/mL), E. coli/Coliform (1.95 to 0.96 log CFU/mL), and aerobics (4.41 to 2.01 log CFU/mL). Furthermore, Fourier Transform Infrared (FT-IR) and surface-enhanced Raman spectroscopy (SERS) was used to analyzing juice quality. Gold nanoparticles (AuNPs) were used as the SERS substrates, which provided stronger Raman peaks for the samples treated with US + PEF methods. The FT-IR analysis showed significant enhancement of the nutritional molecules. The enhanced quality of wheat plantlet juice combined with lower yeast and mold suggests the suitability of integrated methods for further research and applications.
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Affiliation(s)
- Zahoor Ahmed
- School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
| | - Abid Hussain
- School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China; Department of Agriculture and Food Science, Karakorum International University, Gilgit, Pakistan
| | - Muddasir Hanif
- School of Materials Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Zia-Ud-Din
- Department of Human Nutrition, The University of Agriculture, Peshawar, Pakistan
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China.
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6
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Zhang J, Yu X, Xu B, Yagoub AEA, Mustapha AT, Zhou C. Effect of intensive pulsed light on the activity, structure, physico-chemical properties and surface topography of polyphenol oxidase from mushroom. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102741] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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7
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Dong S, Fan L, Ma Y, Du J, Xiang Q. Inactivation of polyphenol oxidase by dielectric barrier discharge (DBD) plasma: Kinetics and mechanisms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111322] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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8
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UV Lighting in Horticulture: A Sustainable Tool for Improving Production Quality and Food Safety. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7010009] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Ultraviolet (UV) is a component of solar radiation that can be divided into three types defined by waveband: UV-A (315–400 nm), UV-B (280–315 nm), and UV-C (<280 nm). UV light can influence the physiological responses of plants. Wavelength, intensity, and exposure have a great impact on plant growth and quality. Interaction between plants and UV light is regulated by photoreceptors such as UV Resistance Locus 8 (UVR8) that enables acclimation to UV-B stress. Although UV in high doses is known to damage quality and production parameters, some studies show that UV in low doses may stimulate biomass accumulation and the synthesis of healthy compounds that mainly absorb UV. UV exposure is known to induce variations in plant architecture, important in ornamental crops, increasing their economic value. Abiotic stress induced by UV exposure increases resistance to insects and pathogens, and reduce postharvest quality depletion. This review highlights the role that UV may play in plant growth, quality, photomorphogenesis, and abiotic/biotic stress resistance.
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Continuous-flow UV-C processing of kale juice for the inactivation of E. coli and assessment of quality parameters. Food Res Int 2020; 140:110085. [PMID: 33648303 DOI: 10.1016/j.foodres.2020.110085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 12/22/2020] [Accepted: 12/25/2020] [Indexed: 11/21/2022]
Abstract
Ultraviolet-C (UV-C) light is a non-thermal method for improving the safety and shelf-life of cold-pressed juices with minimal impact on quality and nutrition. Most previous studies have investigated fruit juices as opposed to particulate dense leafy green juices with very low UV transmittance (UVT). Pure kale juice is a common juice ingredient and represents the worst-case scenario in terms of low UVT green juices. This study validated the use of continuous benchtop UV-C treatment at 253.7 nm for 5-log reduction of non-pathogenic Escherichia coli P36 in kale juice. An average absorbed fluence of 108.3 mJ cm-2 resulted in a 5.8 log reduction of E. coli P36. At a fluence comparable to that reported for commercial juice processing (74.0 mJ cm-2), kale juice exhibited a decrease in absorption coefficient, while sedimentation, supernatant browning and pectin methylesterase activity increased with no effect on the chlorophyll content, colour, viscosity or antioxidant content.
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10
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Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102362] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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11
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Ascorbic acid degradation in aqueous solution during UV-Vis irradiation. Food Chem 2019; 297:124864. [DOI: 10.1016/j.foodchem.2019.05.138] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 05/17/2019] [Accepted: 05/20/2019] [Indexed: 11/30/2022]
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12
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Ali N, Popović V, Koutchma T, Warriner K, Zhu Y. Effect of thermal, high hydrostatic pressure, and ultraviolet‐C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13036] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Nagwa Ali
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
| | - Vladimir Popović
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada Guelph Ontario Canada
| | - Tatiana Koutchma
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada Guelph Ontario Canada
| | - Keith Warriner
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
| | - Yan Zhu
- Department of Food ScienceUniversity of Guelph Guelph Ontario Canada
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13
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Tinello F, Lante A. Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.008] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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14
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Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.07.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Pei L, Hou S, Wang L, Chen J. Effects of high hydrostatic pressure, dense phase carbon dioxide, and thermal processing on the quality of Hami melon juice. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12828] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Longying Pei
- Food College, Shihezi University; Xinjiang China
| | - Sihan Hou
- Food College, Shihezi University; Xinjiang China
| | - Linlin Wang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology, Jiangnan University; Wuxi P. R. China
| | - Jiluan Chen
- Food College, Shihezi University; Xinjiang China
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Aguilar K, Garvín A, Ibarz A. Effect of UV–Vis processing on enzymatic activity and the physicochemical properties of peach juices from different varieties. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.05.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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17
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Kubo M, Rojas M, Curet S, Boillereaux L, Augusto P. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Pulsed Light Inactivation of Mushroom Polyphenol Oxidase: a Fluorometric and Spectrophotometric Study. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2033-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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19
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Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Res Int 2017; 100:19-30. [DOI: 10.1016/j.foodres.2017.08.035] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 08/11/2017] [Accepted: 08/13/2017] [Indexed: 12/19/2022]
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20
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Quevedo R, Díaz O, Valencia E, Pedreschi F, Bastias JM, Siche R. Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1775-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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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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22
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Lante A, Tinello F, Nicoletto M. UV-A light treatment for controlling enzymatic browning of fresh-cut fruits. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.029] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Aguilar K, Ibarz R, Garvín A, Ibarz A. Effect of UV–Vis irradiation on enzymatic activities and the physicochemical properties of nectarine juices from different varieties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV). Food Res Int 2015; 74:151-159. [DOI: 10.1016/j.foodres.2015.04.046] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2015] [Revised: 04/13/2015] [Accepted: 04/17/2015] [Indexed: 11/21/2022]
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25
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Criado M, Civera M, Martínez A, Rodrigo D. Use of Weibull distribution to quantify the antioxidant effect of Stevia rebaudiana on oxidative enzymes. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.041] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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26
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Manzocco L. Photo-Induced Modification of Food Protein Structure and Functionality. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9110-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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