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Napiórkowska A, Khaneghah AM, Kurek MA. Essential Oil Nanoemulsions-A New Strategy to Extend the Shelf Life of Smoothies. Foods 2024; 13:1854. [PMID: 38928796 PMCID: PMC11202876 DOI: 10.3390/foods13121854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 06/01/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.
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Affiliation(s)
- Alicja Napiórkowska
- Department of Technique and Food Development, Warsaw, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, bud. 32, pok. 109B, 02-787 Warszawa, Poland;
| | - Amin Mousavi Khaneghah
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran 1435713715, Iran;
| | - Marcin Andrzej Kurek
- Department of Technique and Food Development, Warsaw, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, bud. 32, pok. 109B, 02-787 Warszawa, Poland;
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Khedr EH, Al-Khayri JM. Synergistic Effects of Tragacanth and Anti-ethylene Treatments on Postharvest Quality Maintenance of Mango ( Mangifera indica L.). PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091887. [PMID: 37176945 PMCID: PMC10180912 DOI: 10.3390/plants12091887] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 04/24/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023]
Abstract
Mango (Mangifera indica L.) is one of the most popular tropical fruits grown in Egypt and several other countries, making it a potential export commodity. Excessive deterioration after harvest requires various treatments to maintain fruit quality. We evaluated the treatments effects of melatonin (MT) as an anti-ethylene agent and tragacanth gum (TRG) as an edible coating individually and together (MT-TRG) before storing mangoes at 12 °C for 32 days under 85-90% relative humidity. Compared with control, all treatments were significantly effective in preserving fruit quality. Fruits treated with MT-TRG showed significantly lower decay values, respiration rates, ethylene production, and weight loss than untreated fruits. MT-TRG treatment significantly enhanced fruit quality, thereby maintaining fruit appearance, flesh color, firmness, total soluble solids and phenolic contents, and pectin methyl esterase, polyphenol oxidase, and peroxidase activities during the storage period. We propose 200 µM MT + 1% TRG as a safe postharvest treatment to reduce the deterioration of mangoes and maintain fruit quality.
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Affiliation(s)
- Emad Hamdy Khedr
- Department of Pomology, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Jameel Mohammed Al-Khayri
- Department of Agricultural Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
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3
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Teixeira JD, Soares Mateus AR, Sanchez C, Parpot P, Almeida C, Sanches Silva A. Antioxidant Capacity and Phenolics Profile of Portuguese Traditional Cultivars of Apples and Pears and Their By-Products: On the Way to Newer Applications. Foods 2023; 12:foods12071537. [PMID: 37048358 PMCID: PMC10094612 DOI: 10.3390/foods12071537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 04/08/2023] Open
Abstract
Pears (Pyrus communis L.) and apples (Malus domestica Borkh.) are two of the most popular fruits worldwide. The phenolic compounds they offer are associated with human health benefits due to their antioxidant properties. Since these fruits’ by-products are not yet fully exploited, it is important to characterize them, especially in terms of their antioxidant properties. The aim of this study was to determine the antioxidant properties of old traditional cultivars, six regional pear cultivars and five regional apple cultivars grown in the Alcobaça region (Portugal). Antioxidant capacity assays were used to evaluate the antioxidant properties. Generally, the antioxidant capacity, total phenolics content (TPC), and total flavonoids content (TFC) of fruit byproducts (both seeds and peels) were higher than the corresponding mesocarp, indicating their potential as sources of beneficial antioxidant compounds. Moreover, a UHPLC-ToF-MS method was optimized and validated in order to quantify 21 distinct phenolics in these fruit samples. The analytical method’s suitability for quantifying phenolic compounds was demonstrated by an evaluation of linearity, limit of detection, limit of quantification, precision and accuracy. This method was used to determine the phenolic composition of samples of regional (local) cultivars. The phenolics in the fruit samples with the highest concentrations were phlorizin and chlorogenic acid. Principal component analysis (PCA) was used to separate distinct fruit species while emphasizing their similarities and differences.
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Affiliation(s)
- João David Teixeira
- National Institute for Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lágidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal
- Center for Study in Animal Science (CECA), ICETA, University of Porto, 4050-453 Porto, Portugal
| | - Ana Rita Soares Mateus
- National Institute for Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lágidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal
- Center for Study in Animal Science (CECA), ICETA, University of Porto, 4050-453 Porto, Portugal
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal
- REQUIMTE/LAVQ, R. D. Manuel II, Apartado 55142, 4501-401 Porto, Portugal
| | - Claudia Sanchez
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., 2460-059 Alcobaça, Portugal
- GREEN-IT—Bioresources for Sustainability R&D Unit, ITQB NOVA, 2780-157 Oeiras, Portugal
| | - Pier Parpot
- Department of Chemistry, University of Minho, 4704-553 Braga, Portugal
- Center of Biological Chemistry, University of Minho, 4704-553 Braga, Portugal
| | - Carina Almeida
- National Institute for Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lágidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- AliCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Ana Sanches Silva
- National Institute for Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lágidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal
- Center for Study in Animal Science (CECA), ICETA, University of Porto, 4050-453 Porto, Portugal
- Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Stª Comba, 3000-548 Coimbra, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (Al4AnimalS), 1300-477 Lisbon, Portugal
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4
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Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree. Food Chem X 2023; 17:100614. [PMID: 36974176 PMCID: PMC10039262 DOI: 10.1016/j.fochx.2023.100614] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 01/22/2023] [Accepted: 02/23/2023] [Indexed: 02/27/2023] Open
Abstract
In this work, the influence of citric acid & pomelo essential oil nanoemulsion (CA&PEN) assisted with HHP on microbial counts, oxidative enzyme activity and related quality of banana puree were examined. The total aerobic bacteria (TAB) counts of all groups decreased to 1.2 ∼ 2.52 lg CFU/g from 3.97 lg CFU/g, except the CA&PEN group, which was still below the detection level. CA&PEN combined with HHP (500 or 600 MPa, 5 min) succeeded in keeping TAB counts of banana puree below the detection limit for 3 months of cold storage. During 90 days of cold storage, the color, total phenolics, DPPH and ABTS antioxidant capacities were better conserved in acidified groups than non-acidified groups. In conclusion, CA&PEN assisted with HHP can be utilized to promote the inhibition of enzymatic browning and maintain the quality of banana puree, due to its reduced oxidative enzyme activity, low pH, strong antioxidant capacity and excellent color retention.
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Huang Y, Li M, Lu J, Hu H, Wang Y, Li C, Huang X, Chen Y, Shen M, Nie S, Xie M. Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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6
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Ravichandran C, Jayachandran LE, Kothakota A, Pandiselvam R, Balasubramaniam V. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Bhatkar NS, Shirkole SS, Brennan C, Thorat BN. Pre‐processed
fruits as raw materials: part
II
—process conditions, demand and safety aspects. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Nikita S. Bhatkar
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Shivanand S. Shirkole
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Charles Brennan
- School of Science STEM College, RMIT University Melbourne Australia
| | - Bhaskar N. Thorat
- Department of Chemical Engineering Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
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8
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Jiang F, Zhou L, Zhou W, Zhong Z, Yu K, Xu J, Zou L, Liu W. Effect of modified atmosphere packaging combined with plant essential oils on preservation of fresh-cut lily bulbs. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Uranga-Soto MA, Vargas-Ortiz MA, León-Félix J, Heredia JB, Muy-Rangel MD, Chevalier-Lucia D, Picart-Palmade L. Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar. Molecules 2022; 27:molecules27041190. [PMID: 35208978 PMCID: PMC8876327 DOI: 10.3390/molecules27041190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/30/2022] [Accepted: 02/01/2022] [Indexed: 11/23/2022] Open
Abstract
The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5 min but increased PPO activity almost five-fold. Contrarily, HPH did not affect PME activity, but PPO was effectively reduced to 10% of residual activity at 300 MPa and at three passes. Color parameters (CIEL*a*b*), °hue, and chroma were differently affected by each type of high-pressure processing technology. The viscosity and fluid behavior were not affected by HHP, however, HPH changed the apparent viscosity at low dynamic pressure levels (100 MPa with one and three passes). The viscosity decreased at high shear rates in nectar samples, showing a shear-thinning effect. The results highlight how different effects can be achieved with each high-pressure technology; thus, selecting the most appropriate system for processing and preserving liquid foods like fruit beverages is recommended.
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Affiliation(s)
- Manuel Alejandro Uranga-Soto
- Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico; (M.A.U.-S.); (J.L.-F.); (J.B.H.)
| | - Manuel Alejandro Vargas-Ortiz
- CONACYT-CIAD (Centro de Investigación en Alimentación y Desarrollo), Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos, Hermosillo 83304, Mexico
- Correspondence: (M.A.V.-O.); (M.D.M.-R.)
| | - Josefina León-Félix
- Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico; (M.A.U.-S.); (J.L.-F.); (J.B.H.)
| | - José Basilio Heredia
- Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico; (M.A.U.-S.); (J.L.-F.); (J.B.H.)
| | - María Dolores Muy-Rangel
- Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico; (M.A.U.-S.); (J.L.-F.); (J.B.H.)
- Correspondence: (M.A.V.-O.); (M.D.M.-R.)
| | | | - Laetitia Picart-Palmade
- IATE, INRA, Institut AGRO, University Montpellier, 34090 Montpellier, France; (D.C.-L.); (L.P.-P.)
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10
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Roobab U, Abida A, Afzal R, Madni GM, Zeng X, Rahaman A, Aadil RM. Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15492] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Afeera Abida
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rehan Afzal
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Abdul Rahaman
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510640 China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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11
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Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of Mangoes. Foods 2021; 10:foods10123003. [PMID: 34945553 PMCID: PMC8700884 DOI: 10.3390/foods10123003] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/23/2021] [Accepted: 11/30/2021] [Indexed: 11/17/2022] Open
Abstract
Mango (Mangifera indica Linn.) is a famous climacteric fruit containing abundant flavor and nutrients in the tropics, but it is prone to decay without suitable postharvest preservation measures. In this study, the chitosan (CH)-cinnamon essential oil (CEO) Pickering emulsion (CH-PE) coating was prepared, with cellulose nanocrystals as the emulsifier, and applied to harvested mangoes at the green stage of maturity. It was compared with a pure CH coating and a CH-CEO emulsion (CH-E) coating, prepared with the emulsifier Tween 80. Results showed that the CH-PE coating had a lower water solubility and water vapor permeability than the other coatings, which was mainly due to electrostatic interactions, and had a better sustained-release performance for CEO than the CH-E coating. During mango storage, the CH-PE coating effectively improved the appearance of mangoes at 25 °C for 12 d by reducing yellowing and dark spots, and delayed water loss. Hardness was maintained and membrane lipid peroxidation was reduced by regulating the activities of pectin methyl esterase, polygalacturonase, and peroxidase. In addition, the nutrient quality was improved by the CH-PE coating, with higher contents of total soluble solid, titratable acid, and ascorbic acid. Therefore, the CH-PE coating is promising to comprehensively maintain the postharvest quality of mangoes, due to its enhanced physical and sustained-release properties.
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12
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Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01202-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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13
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Aroma-Active Compounds in Robusta Coffee Pulp Puree-Evaluation of Physicochemical and Sensory Properties. Molecules 2021; 26:molecules26133925. [PMID: 34198992 PMCID: PMC8271582 DOI: 10.3390/molecules26133925] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/21/2021] [Accepted: 06/24/2021] [Indexed: 11/23/2022] Open
Abstract
Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmolTE/gDM. The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (E)-β-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the highest flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications.
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Thermal Inactivation Kinetics of Kudzu ( Pueraria lobata) Polyphenol Oxidase and the Influence of Food Constituents. Foods 2021; 10:foods10061320. [PMID: 34201165 PMCID: PMC8226850 DOI: 10.3390/foods10061320] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/04/2021] [Accepted: 06/04/2021] [Indexed: 11/17/2022] Open
Abstract
The thermal inactivation kinetics of kudzu (Pueraria lobata) polyphenol oxidase (PPO) were investigated in model and food systems. PPO in kudzu tissue (tPPO) showed a higher thermostability than that of PPO in crude extract (cPPO) and purification fractions (pPPO). The PPO inactivation rate constant (k) increased with an increase in temperature, and tPPO showed the lowest k value, followed by that of cPPO and pPPO at the same temperature, indicating that PPO in the food system was more resistant to thermal treatment. Food constituents (pectin, starch, sucrose, and bovine serum albumin) in the food system decreased the activity of PPO but increased the thermostability of PPO, among which pectin exhibited the strongest protective effect against thermal inactivation, and the influence of sucrose was much slighter than that of other macromolecules. Fluorescence emission spectra indicated that pPPO exhibited stronger interactions with pectin than sucrose, and pPPO with pectin showed a more stable conformation under thermal treatment.
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15
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Kaavya R, Pandiselvam R, Abdullah S, Sruthi N, Jayanath Y, Ashokkumar C, Chandra Khanashyam A, Kothakota A, Ramesh S. Emerging non-thermal technologies for decontamination of Salmonella in food. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Sun X, Shokri S, Wang Z, Li B, Meng X. Optimization of explosion puffing drying for browning control in Muskmelon (Cucumis melo L.) using Taguchi orthogonal arrays. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111021] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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17
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Wang X, Yang L, Liu J, Wang R, Zhang Q, Shan Y, Ding S. Comparison of the biochemical properties and thermal inactivation of polyphenol oxidase from three lily bulb cultivars. J Food Biochem 2020; 44:e13431. [PMID: 33090543 DOI: 10.1111/jfbc.13431] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/03/2020] [Accepted: 07/19/2020] [Indexed: 11/28/2022]
Abstract
The biochemical properties and thermal inactivation of polyphenol oxidase (PPO) from three main planted lily cultivars in China, namely, Lilium lancifolium Thunb, Lilium brownie var. viridulum, and Lilium davidii var. unicolor cotton were evaluated. Data indicate that the PPO from three cultivars showed two optimum pH levels of 4.0 and 6.5-7.0 and temperature of 15°C and exhibited the highest affinity toward 4-methylcatechol. However, this enzyme did not exhibit monophenolase activity. Thiourea and L-cysteine were more effective than other inhibitors. The enzymatic activity of L. lancifolium Thunb PPO crude extract was higher than that of L. brownie var. viridulum and L. davidii var. unicolor cotton. For thermal inactivation, L. davidii var. unicolor cotton PPO showed the best thermal resistance at 65-75°C, and L. lancifolium Thunb showed stability at 45°C. The deactivation of the three types of PPO followed the first-order reaction kinetics, and the activation energy (Ea) was 144.28, 138.00, and 107.12 kJ/mol for L. lancifolium Thunb PPO, L. brownie var. viridulum PPO, and L. davidii var. unicolor cotton PPO, respectively. PRACTICAL APPLICATIONS: Lilium is an ornamental and edible plant typically used for food and traditional Chinese medicine. Its flowers are used for decoration, and its underground bulbs are rich in various bioactive substances. Fresh lily bulbs easily turn brown and lose economic value during storage and processing. Polyphenol oxidase (PPO) is a crucial molecule involved in the enzymatic browning of fruit and vegetables. In this study, PPO was extracted from three main planted lily cultivars in China. Namely, Lilium lancifolium Thunb, Lilium brownie var. viridulum, Lilium davidii var. unicolor cotton and was partially characterized. The results are of considerable importance to further understand the PPO of lily bulbs and provide guidance for the inactivation of enzymes and the processing of lily bulb juice.
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Affiliation(s)
- Xinyu Wang
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Lvzhu Yang
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Jie Liu
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Qun Zhang
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Yang Shan
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Shenghua Ding
- Longping Branch Graduate School, Hunan University, Changsha, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Science, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha, China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
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18
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Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02443-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Xiang N, Wen T, Yu B, Li G, Li C, Li W, Lu W, Hu J, Guo X. Dynamic effects of post‐harvest preservation on phytochemical profiles and antioxidant activities in sweet corn kernels. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14575] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Nan Xiang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering Ministry of Education Engineering Research Centre of Starch & Protein Processing South China University of Technology Guangzhou 510640 China
| | - Tianxiang Wen
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Binglin Yu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering Ministry of Education Engineering Research Centre of Starch & Protein Processing South China University of Technology Guangzhou 510640 China
| | - Gaoke Li
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Chunyan Li
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Wu Li
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Wenjia Lu
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Jianguang Hu
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangdong Academy of Agricultural Sciences Crop Research Institute Guangzhou 510640 China
| | - Xinbo Guo
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety School of Food Science and Engineering Ministry of Education Engineering Research Centre of Starch & Protein Processing South China University of Technology Guangzhou 510640 China
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Liao T, Liu J, Sun Y, Zou L, Zhou L, Liu C, Terefe NS, Liu W. Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108704] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zhou L, Liao T, Liu W, Zou L, Liu C, Terefe NS. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems. Crit Rev Food Sci Nutr 2019; 60:3594-3621. [PMID: 31858810 DOI: 10.1080/10408398.2019.1702500] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such studies to real food systems and assesses the implication of the synergistic inhibitory effects of organic acids with other physicochemical processing techniques on product quality and safety. Organic acids inhibit the activity of PPO and enzymatic browning via different mechanisms and therefore the suitability of a particular organic acid depends on the structure and the catalytic properties of PPO and the physicochemical properties of the food matrix. Studies in model systems provide an invaluable insight into the inhibitory mechanisms of various organics acids. However, the difference in the effectiveness of PPO inhibitors between model systems and food systems and the lack of correlation between the degree of PPO inhibition based on in vitro assays and enzymatic browning imply that the effectiveness of organic acids can be accurately evaluated only via direct assessment of browning inhibition in a particular food system. Combination of organic acids with physical processing techniques is one of the most viable approaches for PPO inhibition since the observed synergistic effect helps to reduce the undesirable organoleptic quality changes from the use of excessive concentration of organic acids or intense physical processing.
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Affiliation(s)
- Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Tao Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Zhou L, Liao T, Liu J, Zou L, Liu C, Liu W. Unfolding and Inhibition of Polyphenoloxidase Induced by Acidic pH and Mild Thermal Treatment. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02354-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Benaceur F, Gouzi H, Meddah B, Neifar A, Guergouri A. Purification and characterization of catechol oxidase from Tadela (Phoenix dactylifera L.) date fruit. Int J Biol Macromol 2019; 125:1248-1256. [DOI: 10.1016/j.ijbiomac.2018.09.101] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 09/13/2018] [Accepted: 09/17/2018] [Indexed: 01/11/2023]
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Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees. J CHEM-NY 2019. [DOI: 10.1155/2019/3138608] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study investigated the impact of copigmentation with sinapic acid on the stability of anthocyanins in strawberry purees of three commercial cultivars (Camarosa, Rubygem, and Festival) after high-pressure processing (HPP; 600 MPa/5 min) and thermal processing (TP; 88°C/2 min) and during three months of refrigerated storage. Copigmentation did not have a significant effect on the stability of anthocyanins during processing with 14% to 30% degradation observed with no significant difference among cultivars or the processing technique. On the contrary, copigmentation significantly (p<0.05) improved the stability of anthocyanins in HPP samples during storage, most probably via the formation of intramolecular complexes which improve the resistance of anthocyanins to degradation. The anthocyanin contents of the copigmented HPP Camarosa, Rubygem, and Festival samples were, respectively, 42%, 40%, and 33% higher than their noncopigmented counterparts at the end of the three-month storage. Copigmentation also improved the retention of the total antioxidant capacity of the HPP-processed strawberry samples. The TPC of the copigmented HPP Camarosa, Rubygem, and Festival samples was, respectively, 66%, 65%, and 85% higher than that of the non-copigmented samples after three months of storage, whereas the respective ORAC values were 36.5%, 59.3%, and 35.3% higher. In contrast, copigmentation did not improve the stability of anthocyanins in TP samples, although significant (p<0.05) improvement in antioxidant capacity was also observed in TP samples due to the antioxidant nature of the copigment.
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Alomari MI. Computational study of n-butyronitrile in gas and condensed phases: conformational relative stability and thermal properties. J CHEM SCI 2018. [DOI: 10.1007/s12039-018-1573-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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