1
|
Tan X, Cui F, Wang D, Lv X, Li X, Li J. Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions. Foods 2023; 13:38. [PMID: 38201066 PMCID: PMC10777956 DOI: 10.3390/foods13010038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/17/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and their safety concerns. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. It was found that vitamin C would commonly be lost, the soluble protein would degrade into free amino acids, new nutrient compositions would be produced, and the flavor correlated with the chemical changes. These changes would be influenced by the variety/location of raw materials, the original bacterial population, starter cultures, fermentation conditions, seasoning additions, and post-fermentation processing. Consuming fermented vegetables benefits human health, including antibacterial effects, regulating intestinal bacterial populations, and promoting health (anti-cancer effects, anti-diabetes effects, and immune regulation). However, fermented vegetables have chemical and biological safety concerns, such as biogenic amines and the formation of nitrites, as well as the existence of pathogenic microorganisms. To reduce hazardous components and control the quality of fermented vegetables, unique starter cultures, high pressure, ultrasound, cold plasma, photodynamic, and other technologies can be used to solve these problems.
Collapse
Affiliation(s)
- Xiqian Tan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Fangchao Cui
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xinran Lv
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China (X.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| |
Collapse
|
2
|
Oner ME, Gultekin Subasi B, Ozkan G, Esatbeyoglu T, Capanoglu E. Efficacy of cold plasma technology on the constituents of plant-based food products: Principles, current applications, and future potentials. Food Res Int 2023; 172:113079. [PMID: 37689859 DOI: 10.1016/j.foodres.2023.113079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 09/11/2023]
Abstract
Cold plasma (CP) is one of the novel non-thermal food processing technologies, which has the potential to extend the shelf-life of plant-based food products without adversely affecting the nutritional value and sensory characteristics. Besides microbial inactivation, this technology has been explored for food functionality, pesticide control, and allergen removals. Cold plasma technology presents positive results in applications related to food processing at a laboratory scale. This review discusses applications of CP technology and its effect on the constituents of plant-based food products including proteins, lipids, carbohydrates, and polar and non-polar secondary plant metabolites. As proven by the publications in the food field, the influence of CP on the food constituents and sensory quality of various food materials are mainly based on CP-related factors such as processing time, voltage level, power, frequency, type of gas, gas flow rate as well as the amount of sample, type, and content of food constituents. In addition to these, changes in the secondary plant metabolites depend on the action of CP on both cell membrane breakdown and increase/decrease in the scavenging compounds. This technology offers a good alternative to conventional methods by inactivating enzymes and increasing antioxidant levels. With a waterless and chemical-free property, this sustainable and energy-efficient technology presents several advantages in food applications. However, scaling up CP by ensuring uniform plasma treatment is a major challenge. Further investigation is required to provide information regarding the toxicity of plasma-treated food products.
Collapse
Affiliation(s)
- Manolya Eser Oner
- Department of Food Engineering, Faculty of Engineering, Alanya Alaaddin Keykubat University, 07425 Alanya, Antalya, Turkey; Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Busra Gultekin Subasi
- Chalmers University of Technology, Food and Nutrition Science, 41258 Göteborg, Sweden
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University of Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
| |
Collapse
|
3
|
Wei W, Yang S, Yang F, Hu X, Wang Y, Guo W, Yang B, Xiao X, Zhu L. Cold Plasma Controls Nitrite Hazards by Modulating Microbial Communities in Pickled Radish. Foods 2023; 12:2550. [PMID: 37444288 DOI: 10.3390/foods12132550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/17/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
The hazard of nitrite caused by microorganisms is the main food safety problem in the pickle production. To seek a method to control the nitrite hazards of pickles by regulating microbial community without additional substances, we focused on cold plasma because Gram-negative and Gram-positive bacteria have different degrees of sensitivity to the sterilization of cold plasma. Using radish pickles as the experimental object, based on colony counting, dynamic monitoring of pH and nitrite, qPCR and high-throughput sequencing, it was found that when the raw material was treated with dielectric barrier discharge (DBD) cold plasma at 40 kV for 60 s, Gram-negative bacteria with the potential to produce nitrite were preferentially sterilized. Meanwhile, Gram-positive bacteria dominated by the lactic acid bacteria were retained to accelerate the acid production rate, initiate the self-degradation of nitrite in advance and significantly reduce the peak value and accumulation of nitrite during the fermentation process of pickled radish. This study preliminarily verified that DBD cold plasma can inhibit the nitrite generation and accelerate the self-degradation of nitrite by regulating the structure and abundance of microbial community in radish pickles, which provides an important reference for the control of nitrite hazards in the fermentation process of pickles without additives.
Collapse
Affiliation(s)
- Wei Wei
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Shujing Yang
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Fan Yang
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xinyu Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuan Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wenjun Guo
- School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Biyue Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Lin Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| |
Collapse
|
4
|
Zhang J, Du Q, Yang Y, Zhang J, Han R, Wang J. Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review. Molecules 2023; 28:4714. [PMID: 37375267 PMCID: PMC10301579 DOI: 10.3390/molecules28124714] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
Food nutrition, function, sensory quality and safety became major concerns to the food industry. As a novel technology application in food industry, low temperature plasma was commonly used in the sterilization of heat sensitive materials and is now widely used. This review provides a detailed study of the latest advancements and applications of plasma technology in the food industry, especially the sterilization field; influencing factors and the latest research progress in recent years are outlined and upgraded. It explores the parameters that influence its efficiency and effectiveness in the sterilization process. Further research trends include optimizing plasma parameters for different food types, investigating the effects on nutritional quality and sensory attributes, understanding microbial inactivation mechanisms, and developing efficient and scalable plasma-based sterilization systems. Additionally, there is growing interest in assessing the overall quality and safety of processed foods and evaluating the environmental sustainability of plasma technology. The present paper highlights recent developments and provides new perspectives for the application of low temperature plasma in various areas, especially sterilization field of the food industry. Low temperature plasma holds great promise for the food industry's sterilization needs. Further research and technological advancements are required to fully harness its potential and ensure safe implementation across various food sectors.
Collapse
Affiliation(s)
- Jiacheng Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Jing Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China (J.Z.)
| |
Collapse
|
5
|
Zhang X, Li Y, Zhao Y, Guan H, Jin C, Gong H, Sun X, Wang P, Li H, Liu W. Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai. Food Res Int 2023; 168:112780. [PMID: 37120226 DOI: 10.1016/j.foodres.2023.112780] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 05/01/2023]
Abstract
The aim of this study was to investigate the effectiveness of Levilactobacillus brevis on the fermentation kinetics and flavor quality of radish paocai. Compared with spontaneous fermentation (SF), the radish paocai of inoculated fermentation (IF) using Levilactobacillus brevis PL6-1 as a starter could rapidly utilize sugar to produce acid, thus accelerating the fermentation process. The texture including hardness, chewiness, and springiness of the IF were all higher than that of the SF, and the IF paocai showed higher L value in color. L. brevis PL6-1 as a starter could increase the final levels of metabolites of mannitol (5.43 mg/g), lactic acid (543.44 mg/100 g) and acetic acid (87.79 mg/100 g). Fifteen volatile organic compounds (VOCs) were identified as key aroma-active compounds in radish paocai and 8 differential VOCs were considered as the potential markers. L. brevis PL6-1 could improve the levels of 1,8-cineole, 1-hexanol, hexanoic acid, 2-methoxy-4-vinylphenol, and eugenol, giving the radish paocai floral, sweet, and sour aroma, and reduce the unpleasant odor of garlic, onion, and pungent, contributed by erucin, diallyl disulfide, and allyl trisulfide. Sensory evaluation results showed that the appearance, taste, texture, and overall acceptability of IF paocai were all better than the SF group. Therefore, L. brevis PL6-1 could be a potential starter to improve the flavor and sensory quality for radish paocai fermentation.
Collapse
Affiliation(s)
- Xiru Zhang
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Yaxin Li
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Yaran Zhao
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Hui Guan
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Chengwu Jin
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Xuemei Sun
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Ping Wang
- Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai 264025, China
| | - Huamin Li
- School of Food Engineering, Ludong University, Yantai 264025, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China; Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai 264025, China.
| | - Wenli Liu
- School of Food Engineering, Ludong University, Yantai 264025, China; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China.
| |
Collapse
|
6
|
Xing Y, Yi R, Yue T, Bi X, Wu L, Pan H, Liu X, Che Z. Effect of dense phase carbon dioxide treatment on the flavor, texture, and quality changes in new-paocai. Food Res Int 2023; 165:112431. [PMID: 36869467 DOI: 10.1016/j.foodres.2022.112431] [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: 07/20/2022] [Revised: 12/27/2022] [Accepted: 12/29/2022] [Indexed: 01/09/2023]
Abstract
This study investigated the effect of dense phase carbon dioxide (DPCD) treatment on the organoleptic properties of new-paocai. Optimal DPCD treatment (25 MPa/40 °C/40 min) was determined by conducting single-factor and orthogonal experiments with the sensory, bactericidal, and electronic eye evaluations. DPCD treatment (25 MPa/40 °C/40 min) did not significantly affect the nitrite, pH, total acid, and organic acid of the new-paocai brine, and the texture of the radish slices did not display substantial changes. Gas chromatography-mass spectrometry (GC-MS) was employed to characterize the new-paocai brine flavor, revealing 63 and 60 respective flavor compounds with and without DPCD treatment. In addition, DPCD treatment significantly reduced the total organic volatile compound content in the paocai from 48.182 μg/mL to 35.952 μg/mL, DPCD has a great influence on volatile flavor substances. The electronic nose (E-nose) effectively distinguished the flavor differences in the new-paocai brine with and without DPCD treatment. This study combined new food processing technology with traditional food production, could provide a new idea for pickle production technology.
Collapse
Affiliation(s)
- Yage Xing
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Rumeng Yi
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Tianyi Yue
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Xiufang Bi
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Lin Wu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Hongjie Pan
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Xiaocui Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Zhenming Che
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| |
Collapse
|
7
|
Hou X, Wang J, Mei Y, Ge L, Qian J, Huang Y, Yang M, Li H, Wang Y, Yan Z, Peng D, Zhang J, Zhao N. Antibiofilm mechanism of dielectric barrier discharge cold plasma against Pichia manshurica. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
|
8
|
Zhang X, Guan H, Zhao Q, Gong H, Wang D, Wang P, Li H, Liu W. Effect of thermal treatment on the flavor quality of Chinese spicy cabbage. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
9
|
Di H, Ma J, Zhang Y, Wei J, Yang J, Ma J, Bian J, Xu J, Huang Z, Tang Y, Li H, Zheng Y, Zhang F, Sun B. Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process. Food Chem 2022; 405:134965. [DOI: 10.1016/j.foodchem.2022.134965] [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: 11/01/2022] [Accepted: 11/13/2022] [Indexed: 11/22/2022]
|
10
|
Zhao N, Ge L, Lai H, Wang Y, Mei Y, Huang Y, Zeng X, Su Y, Shi Q, Li H, Yuan H, Zhu Y, Zuo Y, Pang F, Guo C, Wang H, Hu T. Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation. Food Res Int 2022; 159:111673. [DOI: 10.1016/j.foodres.2022.111673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 06/21/2022] [Accepted: 07/07/2022] [Indexed: 11/04/2022]
|
11
|
Liu L, Deng X, Huang L, Li Y, Zhang Y, Chen X, Guo S, Yao Y, Yang S, Tu M, Li H, Rao Y. Comparative effects of high hydrostatic pressure, pasteurization and nisin processing treatments on the quality of pickled radish. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
12
|
Kaavya R, Pandiselvam R, Gavahian M, Tamanna R, Jain S, Dakshayani R, Khanashyam AC, Shrestha P, Kothakota A, Arun Prasath V, Mahendran R, Kumar M, Khaneghah AM, Nayik GA, Dar AH, Uddin J, Ansari MJ, Hemeg HA. Cold plasma: a promising technology for improving the rheological characteristics of food. Crit Rev Food Sci Nutr 2022; 63:11370-11384. [PMID: 35758273 DOI: 10.1080/10408398.2022.2090494] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough technologies for several food processing applications. The beneficial response of cold plasma processing on food quality characteristics is widely accepted as a substitution technique for new food manufacturing practices. This review aims to elaborate and offer crispy innovative ideas on cold plasma application in various food processing channels. It highlights the scientific approaches on the principle of generation and mechanism of cold plasma treatment on rheological properties of foods. It provides an overview of the behavior of cold plasma in terms of viscosity, crystallization, gelatinization, shear stress, and shear rate. Research reports highlighted that the cold plasma treated samples demonstrated a pseudoplastic behavior. The published literatures indicated that the cold plasma is a potential technology for modification of native starch to obtain desirable rheological properties. The adaptability and environmentally friendly nature of non-thermal cold plasma processing provide exclusive advantages compared to the traditional processing technique.
Collapse
Affiliation(s)
- R Kaavya
- Department of Dairy and Food Science, South Dakota State University, Brookings, South Dakota, USA
| | - R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - R Tamanna
- Innovation and Technology, Kraft Heinz Company, Chicago, Illinois, USA
| | - Surangna Jain
- Department of Biotechnology, Mahidol University, Bangkok, Thailand
| | - R Dakshayani
- Department of Food Processing and Quality Control, ThassimBeevi Abdul Kader College for Women, Ramanathapuram, Tamil Nadu, India
| | | | - Pratiksha Shrestha
- Department of Food Technology and Quality Control (DFTQC), National Food and Feed Reference Laboratory (NFFRL), Babarmahal, Nepal
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India
| | - V Arun Prasath
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
| | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM-T), Thanjavur, Tamil Nadu, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, Maharashtra, India
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Srinagar, Jammu & Kashmir, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology Kashmir, Awantipora, Jammu & Kashmir, India
| | - Jalal Uddin
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Abha, Saudi Arabia
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University, Bareilly, Uttar Pradesh), India
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Medina, Saudi Arabia
| |
Collapse
|
13
|
Lin LJ, Zeng J, Tian QM, Ding XQ, Zhang XY, Gao XY. Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation. Food Res Int 2022; 155:111059. [DOI: 10.1016/j.foodres.2022.111059] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 02/19/2022] [Accepted: 02/22/2022] [Indexed: 12/16/2022]
|
14
|
Li X, Liu D. Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran. Front Nutr 2022; 9:840641. [PMID: 35350410 PMCID: PMC8957936 DOI: 10.3389/fnut.2022.840641] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 02/07/2022] [Indexed: 01/06/2023] Open
Abstract
Wheat bran supplementation in cereal food processing improves the nutritional value and quality of the final products. However, whether wheat bran has the potential as a biofortifier to enhance nutritional and flavor of fermented vegetables remains unknown. The study aimed to evaluate the potential of wheat bran supplementation for nutrition and flavor fortification during radish fermentation, and to explore the role of microorganisms in nutritional and flavor development. Using high-throughput sequencing coupled with high-performance liquid chromatography and headspace solid-phase microextraction-gas chromatography-mass spectrometry, the microbial community profiles and nutritional and flavor changes of wheat bran-treated samples were analyzed and compared with control samples. Correlation analysis between bacteria taxa with metabolites were also performed. The results showed that wheat bran treatment increased the content of most free amino acids (FAAs), α-linolenate, thiamine, and riboflavin in the samples (p < 0.05). In addition, the increased consumption of reducing sugar and glutamate in the wheat bran-treated samples was due to the production of secondary metabolites such as lactic acid, ethanol, acetic acid, and GABA (p < 0.05). Moreover, compared with control samples, the flavor of the wheat bran-treated pickled radish was preferable. Wheat bran increased the amount of alcohol, ester, acid, and ketones compounds but reduced the number of sulfides, which increased the aroma but decreased the pungent flavor. Additionally, the correlation analysis suggested that Lactobacillus, the most dominant genus, was boosted by wheat bran and was positively associated with most of FAAs, GABA, and lactate, while negatively associated with most sulfides. Therefore, compared with the control, wheat bran treatment could improve the nutritional values and sensorial properties of radish pickles. New areas of research should explore the co-fermentation of other vegetables with wheat bran, and the potential of this processing technique to provide consumers with products of high nutritional quality.
Collapse
|
15
|
Leng D, Zhang H, Tian C, Xu H. Low temperature preservation developed for special foods in East Asia: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16176] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Dongmei Leng
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
- University of Chinese Academy of Sciences Beijing China
| | - Hainan Zhang
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
| | - Changqing Tian
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
| | - Hongbo Xu
- Key Laboratory of Science and Technology on Space Energy Conversion Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
| |
Collapse
|
16
|
Csadek I, Paulsen P, Weidinger P, Bak KH, Bauer S, Pilz B, Nowotny N, Smulders FJM. Nitrogen Accumulation in Oyster ( Crassostrea gigas) Slurry Exposed to Virucidal Cold Atmospheric Plasma Treatment. Life (Basel) 2021; 11:life11121333. [PMID: 34947864 PMCID: PMC8709485 DOI: 10.3390/life11121333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/26/2021] [Accepted: 11/28/2021] [Indexed: 11/22/2022] Open
Abstract
Viral contamination of edible bivalves is a major food safety issue. We studied the virucidal effect of a cold atmospheric plasma (CAP) source on two virologically different surrogate viruses [a double-stranded DNA virus (Equid alphaherpesvirus 1, EHV-1), and a single-stranded RNA virus (Bovine coronavirus, BCoV)] suspended in Dulbecco’s Modified Eagle’s Medium (DMEM). A 15 min exposure effectuated a statistically significant immediate reduction in intact BCoV viruses by 2.8 (ozone-dominated plasma, “low power”) or 2.3 log cycles (nitrate-dominated, “high power”) of the initial viral load. The immediate effect of CAP on EHV-1 was less pronounced, with “low power” CAP yielding a 1.4 and “high power” a 1.0 log reduction. We observed a decline in glucose contents in DMEM, which was most probably caused by a Maillard reaction with the amino acids in DMEM. With respect to the application of the virucidal CAP treatment in oyster production, we investigated whether salt water could be sanitized. CAP treatment entailed a significant decline in pH, below the limits acceptable for holding oysters. In oyster slurry (a surrogate for live oysters), CAP exposure resulted in an increase in total nitrogen, and, to a lower extent, in nitrate and nitrite; this was most probably caused by absorption of nitrate from the plasma gas cloud. We could not observe a change in colour, indicative for binding of NOx to haemocyanin, although this would be a reasonable assumption. Further studies are necessary to explore in which form this additional nitrogen is deposited in oyster flesh.
Collapse
Affiliation(s)
- Isabella Csadek
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
- Correspondence: ; Tel.: +43-1250-77-3325
| | - Peter Paulsen
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
| | - Pia Weidinger
- Viral Zoonoses, Emerging and Vector-Borne Infections Group, Institute of Virology, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.W.); (N.N.)
| | - Kathrine H. Bak
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
| | - Susanne Bauer
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
| | - Brigitte Pilz
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
| | - Norbert Nowotny
- Viral Zoonoses, Emerging and Vector-Borne Infections Group, Institute of Virology, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.W.); (N.N.)
- Department of Basic Medical Sciences, College of Medicine, Mohammed Bin Rashid University of Medicine and Health Sciences, Dubai Healthcare City, Dubai, United Arab Emirates
| | - Frans J. M. Smulders
- Unit of Food Hygiene and Technology, Food Technology and Veterinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Veterinärpl. 1, 1210 Vienna, Austria; (P.P.); (K.H.B.); (S.B.); (B.P.); (F.J.M.S.)
| |
Collapse
|
17
|
Asaithambi N, Singh SK, Singha P. Current status of non-thermal processing of probiotic foods: A review. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110567] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
18
|
Ge L, Lai H, Huang Y, Wang Y, Li Y, Zhu S, Shi Q, Li H, Zhu Y, Zhao N. Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles. Food Chem 2021; 365:130489. [PMID: 34243120 DOI: 10.1016/j.foodchem.2021.130489] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 06/07/2021] [Accepted: 06/25/2021] [Indexed: 11/25/2022]
Abstract
The present study aimed to investigate the effect of initial vacuum package (VP), air package (AP) and salt-solution package (NP) on texture softening and package-swelling of Paocai by comparing the changes in physicochemical properties, pectinolysis, microstructure, microbial profile, as well as sugar and organic acid profiles during storage. Results showed that, when compared with AP and NP, with suppressive microbial invasion and less total pectinase activity, VP could retain more soluble pectin and induce more compact microstructure of Paocai, leading to higher hardness of Paocai during storage. As for package-swelling, VP mitigated gas-production in package by changing the microbial composition and metabolic patterns of sugar and organic acid in Paocai, especially targeted regulating the abundance of genus Kazachstania. This study provided a perspective for appropriate packaging technology to control the pectinase activity as well as cell-invading and gas-producing microorganisms for manufacturing fermented vegetable with better texture and non-package-swelling.
Collapse
Affiliation(s)
- Lihong Ge
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Haimei Lai
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Yuli Huang
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Yali Wang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Yanshu Li
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Shiyu Zhu
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Qiao Shi
- Institute of Agro-products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Huajia Li
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Yongqing Zhu
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China
| | - Nan Zhao
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, China.
| |
Collapse
|
19
|
Zhao N, Lai H, Wang Y, Huang Y, Shi Q, He W, Zhu S, Li Y, Zhu Y, Li H, Ge L. Assessment of biogenic amine and nitrite production in low-salt Paocai during fermentation as affected by reused brine and fresh brine. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100958] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
20
|
Reduction of biogenic amine and nitrite production in low-salt Paocai by controlled package during storage: A study comparing vacuum and aerobic package with conventional salt solution package. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107858] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
21
|
Ganesan AR, Tiwari U, Ezhilarasi PN, Rajauria G. Application of cold plasma on food matrices: A review on current and future prospects. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15070] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Abirami R. Ganesan
- School of Applied Sciences College of Engineering, Science and Technology Fiji National University Nasinu Fiji Islands
| | - Uma Tiwari
- School of Food Science and Environmental Health Technological University Dublin Dublin Ireland
| | - P. N. Ezhilarasi
- Institute of Food Safety and Health Illinois Institute of Technology Chicago IL USA
| | - Gaurav Rajauria
- School of Agriculture and Food Science Lyons Research Farm University College Dublin Celbridge Co. Kildare Ireland
| |
Collapse
|
22
|
Bagheri H, Abbaszadeh S, Salari A. Optimization of decontamination conditions for
Aspergillus flavus
inoculated to military rations snack and physicochemical properties with atmospheric cold plasma. J Food Saf 2020. [DOI: 10.1111/jfs.12850] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Hadi Bagheri
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Sepideh Abbaszadeh
- Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences Tehran Iran
- Department of Nutrition and Food Hygiene, Faculty of Health Baqiyatallah University of Medical Sciences Tehran Iran
| | - Amir Salari
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
| |
Collapse
|
23
|
Adebo OA, Molelekoa T, Makhuvele R, Adebiyi JA, Oyedeji AB, Gbashi S, Adefisoye MA, Ogundele OM, Njobeh PB. A review on novel non‐thermal food processing techniques for mycotoxin reduction. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14734] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Tumisi Molelekoa
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Rhulani Makhuvele
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Janet Adeyinka Adebiyi
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Ajibola Bamikole Oyedeji
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Sefater Gbashi
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Martins Ajibade Adefisoye
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Opeoluwa Mayowa Ogundele
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| | - Patrick Berka Njobeh
- Faculty of Science Department of Biotechnology and Food Technology University of Johannesburg P.O. Box 17011 Doornfontein Campus Gauteng South Africa
| |
Collapse
|