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Huo Y, Deng W, Sun X, Zhou L, Zhang Q, Hu J. Extract toolkit for essential oils: State of the art, trends, and challenges. Food Chem 2024; 461:140854. [PMID: 39167953 DOI: 10.1016/j.foodchem.2024.140854] [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: 08/04/2024] [Accepted: 08/11/2024] [Indexed: 08/23/2024]
Abstract
Plant essential oils have a wide range of applications including cosmetics, food, leather, and textiles. Traditional methods employed for essential oils extraction suffer from several drawbacks, which have escalated into a major bottleneck for industrial applications. To circumvent the limitations, various innovative and eco-friendly technologies have emerged for the extraction of essential oils, such as ultrasound-assisted extraction, pulsed electrical-assisted extraction, ohmic-assisted technology, supercritical fluid extraction, and solvent-free microwave extraction. These cutting-edge technologies provide notable advantages over traditional methods in terms of extraction efficiency, environmental safety, and product quality enhancement. This review highlights the advantage of these innovative techniques, with a particular focus on their ability to enhance the yield and antioxidant activity of essential oils while simultaneously reducing energy consumption. Additionally, the mechanisms of these new and eco-friendly extraction methods are thoroughly discussed. This review provides valuable insights into the advancements in essential oils extraction.
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Affiliation(s)
- Yujia Huo
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, PR China
| | - Weijun Deng
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, 201418 Shanghai, PR China
| | - Xinyi Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, PR China
| | - Lulu Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, PR China.
| | - Qinghua Zhang
- College of Chemical and Biological Engineering, Zhejiang University, 310027 Hangzhou, PR China
| | - Jing Hu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 201418 Shanghai, PR China.
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2
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Zhao J, Fan Y, Cheng Z, Kennelly EJ, Long C. Ethnobotanical uses, phytochemistry and bioactivities of Cymbopogon plants: A review. JOURNAL OF ETHNOPHARMACOLOGY 2024; 330:118181. [PMID: 38608798 DOI: 10.1016/j.jep.2024.118181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 03/25/2024] [Accepted: 04/08/2024] [Indexed: 04/14/2024]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Cymbopogon (Poaceae) plants have been used for various purposes by many indigenous peoples in all continents. In particular, almost all species in the genus have traditionally been used as folk medicine to treat ailments. Traditional application records indicated that Cymbopogon might be used extensively to treat cold, dizziness, headache, loss of appetite, abdominal pain, rheumatism, diarrhea, whole grass for cold, sore throat, tracheitis and others. AIMS OF THE REVIEW Despite several research confirmed that Cymbopogon includes a range of active components, no review has been undertaken to consolidate information on its traditional uses, phytochemistry, pharmacology, and/or quality control. Thus this article aims to update a comprehensive review about the traditional uses, phytochemistry, pharmacology, cultivation techniques, economic benefits, trade, threats, and future conservation implications of Cymbopogon species. It may provide informative data for future development and further investigation of this important plant group. MATERIALS AND METHODS Traditional medicinal books and ethnomedicinal publications related to Cymbopogon from 1992 to 2023 were collated to investigate its ethnobotanical, phytochemical and pharmacological information. The online databases including Google Scholar, SciFinder, Web of Science, Scopus, Springer Link, PubMed, Wiley, China National Knowledge Infrastructure (CNKI), Baidu Scholar, and WanFang Database were screened. RESULTS Cymbopogon (Gramineae or Poaceae) plants have been grown worldwide. Traditional Chinese medicine and other medicinal systems believes that Cymbopogon has the effect of relieve a cough, analgesia, treating dizziness, traumatic injury and can relieve abdominal pain. A total of 153 compounds, including flavonoids, terpenoids, fatty acid and other compounds were isolated or identified from Cymbopogon species by phytochemical studies. The extracts or compounds from Cymbopogon have exhibited numerous biological activities such as antibacterial, antiinflammatory, antiviral, antineoplastic, antiarrhythmic, antidiabetic and other activities. The rich contents of citronellal, citronellol and geraniol found in Cymbopogon also provide significant nutritional benefits. CONCLUSION Based on their traditional uses, phytochemicals, and pharmacological activities, Cymbopogon plants are potential medicinal and edible resources with diverse pharmacological effects. Due to various advantages of this group, they possess huge application potential in food and pharmaceutical industries, and animal husbandry. Among them, citronella is very important in terms of economic development. Further comprehensive research to evaluate the medicinal properties of Cymbopogon species will be necessary for future development.
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Affiliation(s)
- Jiaqi Zhao
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China; College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China; School of Ethnology and Sociology, Minzu University of China, Beijing, 100081, China
| | - Yanxiao Fan
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China; College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China; Key Laboratory of Ethnomedicine (Minzu University of China), Ministry of Education, Beijing, 100081, China; Institute of National Security Studies, Minzu University of China, Beijing, 100081, China
| | - Zhuo Cheng
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China; College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China; Key Laboratory of Ethnomedicine (Minzu University of China), Ministry of Education, Beijing, 100081, China; Institute of National Security Studies, Minzu University of China, Beijing, 100081, China
| | - Edward J Kennelly
- Department of Biological Sciences, Lehman College, City University of New York, Bronx, NY, 10468, USA
| | - Chunlin Long
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China; College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China; Key Laboratory of Ethnomedicine (Minzu University of China), Ministry of Education, Beijing, 100081, China; Institute of National Security Studies, Minzu University of China, Beijing, 100081, China.
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3
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Betoret N, Betoret E, Glicerina VT. Valorization and Utilization of Food Wastes and By-Products: Recent Trends, Innovative Technologies and Sustainability Challenges. Foods 2023; 13:9. [PMID: 38201036 PMCID: PMC10777968 DOI: 10.3390/foods13010009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Accepted: 12/07/2023] [Indexed: 01/12/2024] Open
Abstract
The recovery of food by-products and waste is an issue of universal concern, as every year the food industry generates a huge amount of waste and by-products from a variety of sources [...].
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Affiliation(s)
- Noelia Betoret
- Instituto Universitario de Ingeniería de Alimento—FoodUPV, Universitat Politècnica de València, 46022 València, Spain
| | - Ester Betoret
- Instituto Universitario de Ingeniería de Alimento—FoodUPV, Universitat Politècnica de València, 46022 València, Spain
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4
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Zhang J, Zhang M, Ju R, Chen K, Bhandari B, Wang H. Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review. Crit Rev Food Sci Nutr 2023; 63:11482-11503. [PMID: 35766478 DOI: 10.1080/10408398.2022.2092834] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
With the increase of people's awareness of food safety, it is crucial to find natural and green antimicrobial agents to replace traditional antimicrobial agents. Essential oils of spices (SEOs) are low toxicity or nontoxic, which exhibited antioxidants and antimicrobial activity according to many in vitro and in situ experiments. Spices are widely available and low cost as a plant raw material for the extraction of SEOs. This review summarized highly efficient extraction techniques for SEOs, such as physical field assisted extraction technology, supercritical fluid extraction, and biological-based techniques. Furthermore, purification of SEOs and components were also recapitulated. Purification techniques of SEOs improve their utilization value due to the increased content of bioactive components. Finally, the review concentrated on the applications of SEOs in food industry, including food preservation, food active packaging by means of films or coatings, antioxidant properties. In addition, addressing the problem of unstability of SEOs and its role to inhibit the pathogenic bacteria, the encapsulation of SEOs for use in the food industrial sectors reduces the safety risk to human health.
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Affiliation(s)
- Jiong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Kai Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, China
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5
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Expósito-Almellón X, Duque-Soto C, López-Salas L, Quirantes-Piné R, de Menezes CR, Borrás-Linares I, Lozano-Sánchez J. Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation. Nutrients 2023; 15:3880. [PMID: 37764662 PMCID: PMC10538179 DOI: 10.3390/nu15183880] [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: 07/13/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
The nature and composition of the waste produced by food industrial processing make its abundance and accumulation an environmental problem. Since these by-products may present a high potential for revalorization and may be used to obtain added-value compounds, the main goals of the technological advancements have been targeted at reducing the environmental impact and benefiting from the retrieval of active compounds with technological and health properties. Among the added-value substances, nondigestible carbohydrates have demonstrated promise. In addition to their well-known technological properties, they have been discovered to modify the gut microbiota and enhance immune function, including the stimulation of immune cells and the control of inflammatory reactions. Furthermore, the combination of these compounds with other substances such us phenols could improve their biological effect on different noncommunicable diseases through microbiota modulation. In order to gain insight into the implementation of this combined strategy, a broader focus concerning different aspects is needed. This review is focused on the optimized green and advanced extraction system applied to obtain added-value nondigestible carbohydrates, the combined administration with phenols and their beneficial effects on microbiota modulation intended for health and/or illness prevention, with particular emphasis on noncommunicable diseases. The isolation of nondigestible carbohydrates from by-products as well as in combination with other bioactive substances could provide an affordable and sustainable source of immunomodulatory chemicals.
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Affiliation(s)
- Xavier Expósito-Almellón
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario s/n, 18071 Granada, Spain (C.D.-S.); (L.L.-S.); (J.L.-S.)
| | - Carmen Duque-Soto
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario s/n, 18071 Granada, Spain (C.D.-S.); (L.L.-S.); (J.L.-S.)
| | - Lucía López-Salas
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario s/n, 18071 Granada, Spain (C.D.-S.); (L.L.-S.); (J.L.-S.)
| | - Rosa Quirantes-Piné
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Edificio BioRegión, Avenida del Conocimiento 37, 18016 Granada, Spain;
| | | | - Isabel Borrás-Linares
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida de la Fuente Nueva s/n, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario s/n, 18071 Granada, Spain (C.D.-S.); (L.L.-S.); (J.L.-S.)
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Moradi‐Sadr J, Ebadi M, Ayyari M, Ghomi H. Optimization of ultrasonic Bath and cold plasma pre‐treatments in the spearmint essential oil isolation process. Food Sci Nutr 2023; 11:1904-1915. [PMID: 37051368 PMCID: PMC10084965 DOI: 10.1002/fsn3.3224] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 12/08/2022] [Accepted: 12/29/2022] [Indexed: 01/13/2023] Open
Abstract
Spearmint essential oil (SEO), one of the economically valuable natural products, has special importance in the food, pharmaceutical, and perfumery industries due to its antifungal, antioxidant, and enzyme inhibitory properties. In this study, we optimized and evaluated the effect of three pre-treatments on the extraction of SEO for quantity and quality: ultrasonic bath (UB), water to material ratio-ultrasonic bath (W/M-UB), and cold plasma-ultrasonic bath (CP-UB). Three experiments were designed using the central composite design (CCD) of response surface methodology (RSM). Experimental treatments included UB temperature (30-80°C) and time duration (1-30 min), cold plasma (CP) power (15-24 kV), and water/material ratio (10-40). Then, SEOs were extracted by hydro-distillation using the Clevenger apparatus. The results showed that SEO yield in the optimal conditions of treatments was 119.7%, 206.6%, and 155.7% higher in UB, W/M-UB, and CP-UB pretreatments respectively, in comparison to control sample and optimized conditions were UB temperature: 37.3°C and UB time: 5.2 min at UB treatment, 33.9 of W/M ratio, 69.9°C of UB temperature and 6.9 min of UB time at W/M-UB treatment and CP power: 22.176, UB temperature: 40.135 and UB time: 24.122 at CP-UB treatment. Oxygenated monoterpenes were also higher in the essential oils (EOs) of all three treated plant materials. In conclusion, the SEO extraction yield improved by the application of the pretreatments in optimized conditions.
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Affiliation(s)
- Jalil Moradi‐Sadr
- Department of Horticultural Sciences Tarbiat Modares University Tehran Iran
| | | | - Mahdi Ayyari
- Department of Horticultural Sciences Tarbiat Modares University Tehran Iran
| | - Hamidreza Ghomi
- Laser and Plasma Research Institute Shahid Beheshti University Tehran Iran
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7
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Lakshmipathy K, Thirunavookarasu N, Kalathil N, Chidanand DV, Rawson A, Sunil CK. Effect of different thermal and
non‐thermal
pre‐treatments on bioactive compounds of aqueous ginger extract obtained using vacuum‐assisted conductive drying system. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Affiliation(s)
- Kavitha Lakshmipathy
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Nirmal Thirunavookarasu
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Najma Kalathil
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Duggonahally Veeresh Chidanand
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Ashish Rawson
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
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8
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Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity. Food Res Int 2022; 161:111827. [DOI: 10.1016/j.foodres.2022.111827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 07/28/2022] [Accepted: 08/19/2022] [Indexed: 11/23/2022]
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9
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Almeida-Couto JMFDE, Ressutte JB, Cardozo-Filho L, Cabral VF. Current extraction methods and potential use of essential oils for quality and safety assurance of foods. AN ACAD BRAS CIENC 2022; 94:e20191270. [PMID: 35544845 DOI: 10.1590/0001-3765202220191270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/28/2020] [Indexed: 11/21/2022] Open
Abstract
Essential oils (EOs) or vegetable oils have become the focus of several studies because of their interesting bioactive properties. Their application has been successfully explored in active packaging, edible coatings, and as natural flavoring to extend the shelf life of various types of food products. In addition, alternative methods of extraction of EOs (ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction and supercritical fluid extraction) have been shown to be more attractive than traditional methods since they present better efficiency, shorter extraction times and do not use toxic solvents. This review paper provides a concise and critical view of extraction methods of EOs and their application in food products. The researchers involved in the studies approached in this review were motivated mainly by concern about food quality. Here, we recognize and discuss the major advances and technologies recently used to enable shelf life extension of food products.
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Affiliation(s)
- Jéssica M F DE Almeida-Couto
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Jéssica B Ressutte
- Universidade Estadual de Londrina/UEL, Departamento de Ciência e Tecnologia de Alimentos/UEL, Rodovia Celso Garcia Cid, 86057970 Londrina, PR, Brazil
| | - Lúcio Cardozo-Filho
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Vladimir F Cabral
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia de Alimentos, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
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10
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Zhou YH, Vidyarthi SK, Yang XH, Duan X, Liu ZL, Mujumdar AS, Xiao HW. Conventional and novel peeling methods for fruits and vegetables: A review. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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11
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Roobab U, Khan AW, Irfan M, Madni GM, Zeng X, Nawaz A, Walayat N, Manzoor MF, Aadil RM. Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14045] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Abdul Waheed Khan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Muhammad Irfan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
- Guangdong Key Laboratory of Food Intelligent Manufacturing Foshan University Foshan Guangdong China
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study Shenzhen University Shenzhen China
| | - Noman Walayat
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
| | - Muhammad Faisal Manzoor
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu Province China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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12
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Tunç MT, Odabaş Hİ. Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102850] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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14
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Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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15
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Naik M, Natarajan V, Rawson A, Rangarajan J, Manickam L. Extraction kinetics and quality evaluation of oil extracted from bitter gourd (Momardica charantia L.) seeds using emergent technologies. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110714] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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El Barnossi A, Moussaid F, Iraqi Housseini A. Tangerine, banana and pomegranate peels valorisation for sustainable environment: A review. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2021; 29:e00574. [PMID: 33376681 PMCID: PMC7758358 DOI: 10.1016/j.btre.2020.e00574] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 10/01/2020] [Accepted: 11/30/2020] [Indexed: 12/16/2022]
Abstract
Over the last decade the world has been generating a high quantity of tangerine peel waste (TPW), pomegranate peel waste (PPW) and banana peel waste (BPW). These peels have several economic benefits but there is mismanagement or inappropriate valorisation that could present risks to environment and public health. In the current review, we discussed the use of TPW, PPW and BPW directly for animal feed, soil fertilization, specific compost production and bio-adsorbent. We also discussed the valorisation of these peels for manufacturing the value-added products including enzymes, essential oil and other products that can be used in human food, in medical and cosmetic industry. Additionally, recent studies concerning the valorisation of these peels by biorefinery for bioethanol, biogas and biohydrogen production have been discussed. In the same context some other recent studies about valorisation of microorganisms isolated from these peels for medical, agronomic and industrial interests have been also discussed.
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Affiliation(s)
- Azeddin El Barnossi
- Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, Fez, Morocco
| | - Fatimazhrae Moussaid
- Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, Fez, Morocco
| | - Abdelilah Iraqi Housseini
- Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, Fez, Morocco
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Kutlu N, Isci A, Sakiyan O, Yilmaz AE. Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02588-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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18
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Gavahian M, Mathad GN, Oliveira CAF, Mousavi Khaneghah A. Combinations of emerging technologies with fermentation: Interaction effects for detoxification of mycotoxins? Food Res Int 2021; 141:110104. [PMID: 33641971 DOI: 10.1016/j.foodres.2021.110104] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/09/2020] [Accepted: 01/02/2021] [Indexed: 11/30/2022]
Abstract
Consumption of foods containing mycotoxins, as crucial groups of naturally occurring toxic agents, could pose significant health risks. While the extensive scientific literature indicates that prevention of contamination by toxigenic fungi is one of the best ways to reduce mycotoxins, detoxifying strategies are useful for improving the safety of food products. Nowadays, the food and pharmaceutical industries are using the concept of combined technologies to enhance the product yield by implementing emerging techniques, such as ultrasound, ohmic heating, moderate electric field (MEF), pulsed electric field (PEF) and high-pressure processing, during the fermentation process. While the application of emerging technologies in improving the fermentation process is well explained in this literature, there is a lack of scientific texts discussing the possibility of mycotoxin degradation through the interaction effects of emerging technologies and fermentation. Therefore, this study was undertaken to provide deep insight into applying emerging processing technologies in fermentation, mechanisms and the prospects of innovative combinations of physical and biological techniques for mycotoxins' detoxification. Among various emerging technologies, ultrasound, ohmic heating, MEF, PEF, and cold plasma have shown significant positive effects on fermentation and mycotoxins detoxification, highlighting the possibility of interactions from such combinations to degrade mycotoxins in foods.
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Affiliation(s)
- Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Neipu 91201, Pingtung, Taiwan, ROC.
| | - Girish N Mathad
- Department of Tropical Agriculture and International Co-operation, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, ROC
| | - Carlos A F Oliveira
- Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP 13635-900, Pirassununga, SP, Brazil.
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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Tunç MT, Koca İ. Optimization of ohmic heating assisted hydrodistillation of cinnamon and bay leaf essential oil. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13635] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Merve Tuğçe Tunç
- Gümüşhane University Faculty of Engineering and Natural Sciences, Department of Food Engineering Gümüşhane Turkey
- Ondokuz Mayıs University Faculty of Engineering, Department of Food Engineering Samsun Turkey
| | - İlkay Koca
- Ondokuz Mayıs University Faculty of Engineering, Department of Food Engineering Samsun Turkey
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20
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Ohmic-assisted peeling of fruits: Understanding the mechanisms involved, effective parameters, and prospective applications in the food industry. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Al-Hilphy AR, Al-Musafer AM, Gavahian M. Pilot-scale ohmic heating-assisted extraction of wheat bran bioactive compounds: Effects of the extract on corn oil stability. Food Res Int 2020; 137:109649. [PMID: 33233228 DOI: 10.1016/j.foodres.2020.109649] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 08/03/2020] [Accepted: 08/27/2020] [Indexed: 12/28/2022]
Abstract
Recent studies introduced ohmic heating-assisted extraction (OHAE) as a promising emerging technology at laboratory-scales. The objectives of the present study were, first, to investigate the applicability of OHAE at pilot-scale for extraction of bioactive compounds from wheat bran immersed in a polar solvent (salted water containing 0.1% NaCl) at the electric field strengths (EFS) of 4.28, 7.90, and 15.71 V/cm and, second, to evaluate the effects of the wheat extracts on the corn oil stability during 30 days of storage at 45 °C. The results showed that OHAE saved 63% of energy consumption compared with the conventional extraction method. Also, the scaled-up OHAE unit yielded extracts with high quantities of bioactive compounds (110-460 ppm total phenolics) and higher antioxidant activities (antioxidant effectiveness of 56-84%) than those of the extract obtained through the conventional extraction method, i.e., 95 ppm total phenolics with antioxidant effectiveness of 51%. Increasing the EFS increased total phenolics and antioxidant effectiveness of extracts. The incorporation of 250 ppm of the extract obtained at the highest EFS effectively postponed the oxidation of corn oil during one month of storage (peroxide value of 7 vs. 19 meq/kg compared with the control sample) and extended the half-life of oil from 11 to 26 days. Besides, mathematical models proposed in this study well-predicted the oxidation stability of the oil samples mixed with the extract.
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Affiliation(s)
| | - Alaa M Al-Musafer
- Quality Control Department, General Company for Grain Processing, Baghdad, Iraq
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan, ROC.
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22
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Rinaldi M, Littardi P, Paciulli M, Ganino T, Cocconi E, Barbanti D, Rodolfi M, Aldini A, Chiavaro E. Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup. Foods 2020; 9:E1093. [PMID: 32796512 PMCID: PMC7466281 DOI: 10.3390/foods9081093] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/07/2020] [Accepted: 08/07/2020] [Indexed: 02/02/2023] Open
Abstract
Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency.
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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; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Paola Littardi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
- National Research Council, Institute of BioEconomy (IBE), via Madonna del Piano, 10-50019 Sesto Fiorentino (FI), Italy
| | - Emanuela Cocconi
- Experimental Station for the Food Preserving Industry (SSICA), Viale Tanara, 31/a, 43121 Parma, Italy;
| | - Davide Barbanti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Margherita Rodolfi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Antonio Aldini
- John Bean Technology SpA, Via Mantova 63/A, 43123 Parma, Italy;
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
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23
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Kuriya SP, Silva R, Rocha RS, Guimarães JT, Balthazar CF, Pires RP, Tavares Filho ER, Pimentel TC, Freitas MQ, Cappato LP, Raices RS, Cruz AG, Silva MC, Esmerino EA. Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by Ohmic Heating. Food Res Int 2020; 134:109235. [DOI: 10.1016/j.foodres.2020.109235] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 12/23/2022]
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24
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Gavahian M, Tiwari BK. Moderate electric fields and ohmic heating as promising fermentation tools. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102422] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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25
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Al-Hilphy AR, Al-Shatty SM, Al-Mtury AAA, Gavahian M. Infrared-assisted oil extraction for valorization of carp viscera: Effects of process parameters, mathematical modeling, and process optimization. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109541] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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26
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Yang YC, Wang CS, Wei MC. Development and validation of an ultrasound-assisted supercritical carbon-dioxide procedure for the production of essential oils from Perilla frutescens. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109503] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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27
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Gavahian M, Peng HJ, Chu YH. Efficacy of cold plasma in producing Salmonella-free duck eggs: effects on physical characteristics, lipid oxidation, and fatty acid profile. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5271-5281. [PMID: 31749474 PMCID: PMC6838404 DOI: 10.1007/s13197-019-03996-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/22/2019] [Accepted: 07/30/2019] [Indexed: 11/25/2022]
Abstract
Concerns related to foodborne pathogens necessitate the decontamination of avian eggs. Conventional decontamination methods, such as egg washing, usually use health-threatening chemicals (e.g. chlorine). Hence, innovative chemical-free decontamination approaches are interesting for the food industry, especially to decontaminate commonly Salmonella infected products such as duck eggs. The present study is the first attempt to evaluate the effectiveness of cold plasma against Salmonella enterica inoculated on the surface of duck eggshell. In this regard, Salmonella-contaminated duck eggs were treated by arc plasma for 10, 20, 30, and 40 s. The bacteria count, eggshell strength, color, pH, Haugh unit, acid value (AV), thiobarbituric acid reactive substances (TBARS), and fatty acid profile of the plasma-treated samples were then compared with those of untreated sample. According to the results, all the plasma treatments significantly decreased the Salmonella population and longer treatment times enhanced the bactericidal effects of plasma. A maximum bacterial reduction of 4.1 log cycle was observed when plasma was applied for 40 s. Furthermore, plasma treatments did not deteriorate the quality parameters of eggs such as eggshell strength, eggshell color, yolk color, Haugh unit, AV, and TBARS. These findings introduced arc plasma as an emerging tool for improving the safety of duck eggs with good potential for industrial application.
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Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development Institute, No. 331 Shih-Pin Rd., Hsinchu, 30062 Taiwan, ROC
| | - Hsuan-Jung Peng
- Product and Process Research Center, Food Industry Research and Development Institute, No. 331 Shih-Pin Rd., Hsinchu, 30062 Taiwan, ROC
| | - Yan-Hwa Chu
- Product and Process Research Center, Food Industry Research and Development Institute, No. 331 Shih-Pin Rd., Hsinchu, 30062 Taiwan, ROC
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28
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Munekata PES, Alcántara C, Collado MC, Garcia-Perez JV, Saraiva JA, Lopes RP, Barba FJ, do Prado Silva L, Sant'Ana AS, Fierro EM, Lorenzo JM. Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review. Food Res Int 2019; 126:108659. [PMID: 31732027 DOI: 10.1016/j.foodres.2019.108659] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 09/05/2019] [Accepted: 09/09/2019] [Indexed: 10/26/2022]
Abstract
Erodium spp. is a genus that can be found in all continents that has been traditionally used in folk medicine to treat many diseases such as hemorrhage, dermatological disorders, indigestion, and inflammatory diseases. Moreover, Erodium leaves have been used for the preparation of salads, omelets, sandwiches, sauces and soups, among other food products. The objective of this review was to show the recent and relevant studies about extraction of bioactive compounds, the phytochemical characterization, the potential biological activities and toxicological evidence reported in both in vitro and in vivo studies from Erodium spp. In addition, the use of Erodium spp. as natural compounds against the development of diseases were also showed. This review highlights the traditional use of Erodium species in several countries as a therapeutic agent to treat several diseases (such as constipation, dermatological disorders, diabetes, indigestion, urinary inflammations, and as carminative agent), the factors influencing the extraction of bioactive compounds (mainly species and solvent composition on phenolic compounds) and phytochemical profile (presence of essential oils and alkaloids), the scientific evidence about its anti-inflammatory, antimicrobial (against both spoilage and pathogenic microorganisms), antiviral and other health-related activities (anti-protozoal and anti-viral activity) as well as the toxicological evidence. Erodium spp. is a relevant source of compounds with antioxidant, antimicrobial, and biological activity, which support its potential exploration in pharmacological and food area. Major efforts are necessary to advance the knowledge about Erodium genus regarding the relation between traditional use and scientific evidence, optimization of extraction conditions, the influence on biological mechanisms at animal and clinical levels, and bioaccessibility and bioavailability of bioactive compounds.
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Affiliation(s)
- Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Cristina Alcántara
- Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain
| | - María Carmen Collado
- Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Department of Biotechnology, Av. Agustin Escardino 7, Valencia, Spain
| | - Jose V Garcia-Perez
- Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia 46022, Spain
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Rita P Lopes
- QOPNA & LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Francisco J Barba
- Universitat de València, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Leonardo do Prado Silva
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain.
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29
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Gavahian M, Sastry S, Farhoosh R, Farahnaky A. Ohmic heating as a promising technique for extraction of herbal essential oils: Understanding mechanisms, recent findings, and associated challenges. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 91:227-273. [PMID: 32035597 DOI: 10.1016/bs.afnr.2019.09.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The applicability of ohmic heating, as a volumetric heating technique, has been explored in various sectors of the food industry. The use of ohmic heating for essential oil extraction is among its emerging applications. This chapter overviews the recent progress in this area of research, discusses the mechanisms involved in ohmic-based essential oil extraction processes, explains the effective process parameters, highlights their benefits, and explains the considerations to address the obstacles to industrial implementation. Ohmic-assisted hydrodistillation (OAHD) and ohmic-accelerated steam distillation (OASD) systems were proposed as alternatives to conventional hydrodistillation and steam distillation, respectively. These techniques have successfully extracted essential oils from several aromatic plants (e.g., thyme, peppermint, citronella, and lavender). Both OAHD and OASD possess a number of benefits, such as reducing the extraction time and energy consumption, compared to classical extraction methods. However, these techniques are in their infancy and further economic and upscaling studies are required for their industrial adaptation.
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Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, Republic of China.
| | - Sudhir Sastry
- Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, United States
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Asgar Farahnaky
- School of Science, RMIT University, Melbourne, VIC, Australia
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30
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Jia B, Xu L, Guan W, Lin Q, Brennan C, Yan R, Zhao H. Effect of citronella essential oil fumigation on sprout suppression and quality of potato tubers during storage. Food Chem 2019; 284:254-258. [DOI: 10.1016/j.foodchem.2019.01.119] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 01/14/2019] [Accepted: 01/17/2019] [Indexed: 12/31/2022]
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31
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Gavahian M, Tiwari BK, Chu YH, Ting Y, Farahnaky A. Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.022] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Vargas FC, Gómez B, Mousavi Khaneghah A, Strozzi I, Gavahian M, Barba FJ, Sobral PJDA, Lorenzo JM. Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800447] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Flávia C. Vargas
- Faculty of Animal Science and Food Engineering, Department of Food Engineering, University of São Paulo225 Duque de Caxias Norte Ave, Jardim Elite, Postal Code 13.635‐900, PirassunungaSão PauloBrazil
| | - Belen Gómez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de GaliciaSan Cibrao das Viñas32900 OurenseSpain
| | - Amin Mousavi Khaneghah
- Faculty of Food Engineering, Department of Food Science, University of Campinas (UNICAMP)Rua Monteiro Lobato, 80, Caixa Postal: 6121, CEP: 13083‐862 CampinasSão PauloBrazil
| | - Isabella Strozzi
- Faculty of Animal Science and Food Engineering, Department of Food Engineering, University of São Paulo225 Duque de Caxias Norte Ave, Jardim Elite, Postal Code 13.635‐900, PirassunungaSão PauloBrazil
| | - Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development InstituteNo. 331 Shih‐Pin Rd., Hsinchu30062 TaiwanRepublic of China
| | - Francisco J. Barba
- Universitat de València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine DepartmentNutrition and Food Science Area, Avda.Vicent Andrés Estellés, s/n, 46100 BurjassotValènciaSpain
| | - Paulo José do Amaral Sobral
- Faculty of Animal Science and Food Engineering, Department of Food Engineering, University of São Paulo225 Duque de Caxias Norte Ave, Jardim Elite, Postal Code 13.635‐900, PirassunungaSão PauloBrazil
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de GaliciaSan Cibrao das Viñas32900 OurenseSpain
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33
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Gavahian M, Chu YH, Farahnaky A. Effects of ohmic and microwave cooking on textural softening and physical properties of rice. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.09.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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34
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Dias-Martins AM, Cappato LP, da Costa Mattos M, Rodrigues FN, Pacheco S, Carvalho CW. Impacts of ohmic heating on decorticated and whole pearl millet grains compared to open-pan cooking. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.11.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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35
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Gavahian M, Chu YH. Ohmic accelerated steam distillation of essential oil from lavender in comparison with conventional steam distillation. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Gavahian M, Chu YH, Lorenzo JM, Mousavi Khaneghah A, Barba FJ. Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications. Crit Rev Food Sci Nutr 2018; 60:310-321. [PMID: 30431327 DOI: 10.1080/10408398.2018.1525601] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Bakery products, as an important part of a healthy diet, are characterized by their limited shelf-life. Microbiological spoilage of these products not only affects the quality characteristics and result in the economic loss but also threatens consumer's health. Incorporation of chemical preservatives, as one of the most conventional preserving techniques, lost its popularity due to the increasing consumer's health awareness. Therefore, the bakery industry is seeking alternatives to harmful antimicrobial agents that can be accepted by health-conscious customers. In this regard, essential oils have been previously used as either a part of product ingredient or a part of the packaging system. Therefore, the antimicrobial aspect of essential oils and their ability in delaying the microbiological spoilage of bakery products have been reviewed. Several types of essential oils, including thyme, cinnamon, oregano, and lemongrass, can inhibit the growth of harmful microorganisms in bakery products, resulting in a product with extended shelf-life and enhanced safety. Research revealed that several bioactive compounds are involved in the antimicrobial activity of essential oils. However, some limitations, such as the possible negative effects of essential oils on sensory parameters, may limit their applications, especially in high concentrations. In this case, they can be used in combination with other preservation techniques such as using appropriate packaging materials. Further research regarding the commercial production of the bakery products formulated with essential oils is required in this area.
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Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, 30062, Republic of China
| | - Yan-Hwa Chu
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, 30062, Republic of China
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain
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37
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Gavahian M, Chu Y, Mousavi Khaneghah A. Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13987] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center Food Industry Research and Development Institute No. 331 Shih‐Pin Road Hsinchu 30062 Taiwan
| | - Yan‐Hwa Chu
- Product and Process Research Center Food Industry Research and Development Institute No. 331 Shih‐Pin Road Hsinchu 30062 Taiwan
| | - Amin Mousavi Khaneghah
- Department of Food Science Faculty of Food Engineering University of Campinas (UNICAMP) Rua Monteiro Lobato 80, Campinas 13083‐862 São Paulo Brazil
- Department of Technology of Chemistry Azerbaijan State Oil and Industry University 16/21 Azadliq Ave Baku Azerbaijan
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38
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Farahnaky A, Kamali E, Golmakani MT, Gavahian M, Mesbahi G, Majzoobi M. Effect of ohmic and microwave cooking on some bioactive compounds of kohlrabi, turnip, potato, and radish. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9873-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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