1
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Dhar R, Chakraborty S. Effect of continuous microwave processing on enzymes and quality attributes of bael beverage. Food Chem 2024; 453:139621. [PMID: 38761728 DOI: 10.1016/j.foodchem.2024.139621] [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: 03/05/2024] [Revised: 05/03/2024] [Accepted: 05/08/2024] [Indexed: 05/20/2024]
Abstract
Bael (Aegle marmelos) beverage was pasteurized using continuous-microwave (MW) and traditional thermal processing and the activity of native enzymes, pulp-hydrolyzing enzymes, bioactive, physicochemical, and sensory properties were analyzed. First-order and linear biphasic models fitted well (R2 ≥ 0.90) for enzyme inactivation and bioactive alteration kinetics, respectively. For the most resistant enzyme, polyphenoloxidase (PPO), the inactivation target of ≥ 90 % was achieved at 90 °C TMW (final temperature under MW) and 95 °C for 5 min (conventional thermal). MW treatment displayed faster enzyme inactivation and better retention of TPC and AOC. MW treatment at 90 °C TMW showed 5.3 min D-value, 90% total carotenoid content, 3.42 crisp sensory score (out of 5), and no or minor change in physicochemical attributes. Thermal and MW treatment caused the loss of 14 and 10 bioactive compounds, respectively. The secondary and tertiary structural modifications of PPO enzyme-protein revealed MW's lethality primarily due to its thermal effects.
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Affiliation(s)
- Rishab Dhar
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Matunga, Mumbai, Maharashtra 400019, India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Matunga, Mumbai, Maharashtra 400019, India.
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2
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Yıkmış S, Tokatlı Demirok N, Aksoy A, Sandıkçı Altunatmaz S, Aksu F, Aadil RM, Erdal B. Development of Ultrasound-Processed Poppy ( Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life. ACS OMEGA 2024; 9:28852-28865. [PMID: 38973889 PMCID: PMC11223249 DOI: 10.1021/acsomega.4c03351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 06/04/2024] [Accepted: 06/10/2024] [Indexed: 07/09/2024]
Abstract
This research aimed to investigate the effects of ultrasound treatment on the quality characteristics of optimized functional bee bread-enriched poppy sherbet. Antioxidant activity capacity, antimicrobial activity, phenolic compounds, ascorbic acid, organic acid and sugar composition, and sensory properties were performed under storage conditions. The present research was the first to express the effect of ultrasound on the bioactive components in a functional poppy sherbet enriched with bread, using the response surface methodology (RSM) optimization. The maximum optimization, radical scavenging activity (DPPH), total phenolic content (TPC), total anthocyanin content (TAC), and general acceptability values were determined. When comparing the 0th- and 21st-day samples of bee bread-fortified functional poppy sherbets, it was observed that the TPC was decreased (p < 0.05). It was also noted that there was no significant decrease in the total flavonoids on day 21. In storage, a decrease in anthocyanin content was observed. Among phenolic compounds, gallic acid had the highest content. While citric acid was found in the highest amount of organic acid, sucrose (6.25 g/L) was found in the highest amount of sugar components 0th day, while MIC values against Micrococcus luteus were lower. The data from this study will be important input for future work.
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Affiliation(s)
- Seydi Yıkmış
- Department
of Food Technology, Tekirdag Namık
Kemal University, 59830 Tekirdag, Türkiye
| | - Nazan Tokatlı Demirok
- Department
of Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030 Tekirdag, Türkiye
| | - Aksem Aksoy
- Department
of Food Engineering, Faculty of Engineering Architecture, Kafkas University, 36000 Kars, Türkiye
| | - Sema Sandıkçı Altunatmaz
- Food
Technology Programme, Vocational School of Veterinary Medicine, Istanbul University-Cerrahpasa, 34320 Istanbul, Türkiye
| | - Filiz Aksu
- Food
Technology Programme, Vocational School of Veterinary Medicine, Istanbul University-Cerrahpasa, 34320 Istanbul, Türkiye
| | - Rana Muhammad Aadil
- National
Institute of Food Science and Technology, University of Agriculture, 38000 Faisalabad, Pakistan
| | - Berna Erdal
- Department
of Medical Microbiology, Faculty of Medicine, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
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3
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Yıkmış S, Duman Altan A, Türkol M, Gezer GE, Ganimet Ş, Abdi G, Hussain S, Aadil RM. Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm. ULTRASONICS SONOCHEMISTRY 2024; 107:106922. [PMID: 38805887 PMCID: PMC11150969 DOI: 10.1016/j.ultsonch.2024.106922] [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: 04/06/2024] [Revised: 05/08/2024] [Accepted: 05/21/2024] [Indexed: 05/30/2024]
Abstract
Gilaburu (Viburnum opulus L.) is a red-colored fruit with a sour taste that grows in Anatolia. It is rich in various antioxidant and bioactive compounds. In this study, bioactive compounds and ultrasound parameters of ultrasound-treated gilaburu water were optimized by response surface methodology (RSM) and adaptive neuro-fuzzy inference system (ANFIS). As a result of RSM optimization, the independent ultrasound parameters were determined as an ultrasound duration of 10.7 min and an ultrasound amplitude of 53.3, respectively. The R2 values of the RSM modeling level were 99.93%, 98.54%, and 99.80%, respectively, and the R2 values of the ANFIS modeling level were 99.99%, 98.89%, and 99.87%, respectively. Some quality parameters of gilaburu juice were compared between ultrasound-treated gilaburu juice (UT-GJ), thermal pasteurized gilaburu juice (TP-GJ), and control group (C-GJ). The quality parameters include bioactive compounds, phenolic compounds, minerals, and sensory evaluation. Bioactive compounds in the samples increased after ultrasound application compared to C-GJ and TP-GJ samples. The content of 15 different phenolic compounds was determined in Gilaburu juice samples, and the phenolic compound of UT-GJ samples increased compared to TP-GJ and C-GJ samples, except for gentisic acid. Ultrasound treatment applied to gilaburu juice enabled its bioactive compounds to hold more in the juice.
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Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Turkiye.
| | - Aylin Duman Altan
- Department of Industrial Engineering, Tekirdag Namık Kemal University, 59860 Tekirdağ, Turkiye
| | - Melikenur Türkol
- Nutrition and Dietetics, Faculty of Health Sciences, Halic University, 34060, Istanbul, Turkiye
| | - Göktuğ Egemen Gezer
- Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030, Tekirdag, Turkiye
| | - Şennur Ganimet
- Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030, Tekirdag, Turkiye
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran.
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan.
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Zhang Z, Chen Y, Cheng Y, Gao Z, Qu K, Chen Z, Yue L, Guan W. Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn. Foods 2024; 13:1829. [PMID: 38928771 PMCID: PMC11202788 DOI: 10.3390/foods13121829] [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: 04/20/2024] [Revised: 05/23/2024] [Accepted: 05/28/2024] [Indexed: 06/28/2024] Open
Abstract
Sea buckthorn juice has high nutritional value and a rich flavor that consumers enjoy. Traditional sea buckthorn thermal processing (TP) technology has problems such as low juice yield, poor quality, and poor flavor. Sea buckthorn berries are processed using a technique combining pulsed electric field (PEF) and high-pressure processing (HPP) to increase juice yield and study its impact on the quality and volatile aroma of sea buckthorn juice. Results have show that, compared with TP, under the condition of PEF-HPP, the juice yield of sea buckthorn significantly increased by 11.37% (p > 0.05); TP and PEF-HPP treatments could effectively kill microorganisms in sea buckthorn juice, but the quality of sea buckthorn juice decreased significantly after TP treatment (p > 0.05), whereas PEF-HPP coupling technology could maximally retain the nutrients of sea buckthorn juice while inhibiting enzymatic browning to improve color, viscosity, and particle size. The flavor of sea buckthorn juice is analyzed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometer (GC-IMS) techniques, and it has been shown that PEF-HPP retains more characteristic volatile organic compounds (VOCs) of sea buckthorn while avoiding the acrid and pungent flavors produced by TP, such as benzaldehyde, (E)-2-heptenal, and pentanoic acid, among others, which improves the sensory quality of sea buckthorn juice. PEF-HPP technology is environmentally friendly and efficient, with significant economic benefits. Research data provide information and a theoretical basis for the sea buckthorn juice processing industry.
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Affiliation(s)
- Zhiwei Zhang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Yixuan Chen
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Yuying Cheng
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Zhenhong Gao
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Kunsheng Qu
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Zhixi Chen
- Huachi Gannong Biotechnology Company Limited, Qingyang 745600, China;
| | - Lihua Yue
- Chengde Astronaut Mountainous Plant Technology Company Limited, Chengde 068450, China;
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
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Jia X, Ren J, Zhang Z, Zhang N, An Q, Li M, Pan S, Fan G, Yang J, Feng Y, Yang Z, Xu Y. Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea buckthorn (Hippophae rhamnoides L.) juice. Talanta 2024; 278:126416. [PMID: 38924989 DOI: 10.1016/j.talanta.2024.126416] [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: 04/07/2024] [Revised: 05/14/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024]
Abstract
The non-thermal and thermal effects on aroma of sea buckthorn juice have rarely been investigated. In this study, 57 odor compounds were identified in fresh sea buckthorn juice (FSBJ), high pressure processing sea buckthorn juice (HSBJ), and pasteurized sea buckthorn juice (PSBJ), including 29 esters, 8 aldehydes, 1 ketone, 5 alcohols, 5 acids, 6 terpenoids, and 3 others. Ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, and ethyl 2-hydroxy-3-methylbutanoate with flavor dilution factors ranging from 729 to 59,049 contributed to the fruity odors of FSBJ and HSBJ. Besides, the formation of off-odor compounds including hexanal, nonanal, furfural, 3-methylbutanoic acid, and dimethyl disulfide with odor activity values ≥ 1, imparts fatty, roasted, sweaty, and cooked odor in PSBJ. The variations of vitamin C and reducing sugar are significantly associated with changes in odor-active compounds during pasteurized processing. These findings provide new insights that high pressure processing minimizes the adverse effects of pasteurization.
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Affiliation(s)
- Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Zhifeng Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China; Ningxia Lingxi Wanxiang Health Industry Development Co., Ltd., Yinchuan, 751400, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Mingzhe Li
- Ningxia Lingxi Wanxiang Health Industry Development Co., Ltd., Yinchuan, 751400, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450000, China
| | - Yingjie Feng
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450000, China
| | - Zongcan Yang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450000, China
| | - Yongming Xu
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450000, China
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Zhao Y, Liu C, Deng J, Zhang P, Feng S, Chen Y. Green and Sustainable Forward Osmosis Process for the Concentration of Apple Juice Using Sodium Lactate as Draw Solution. MEMBRANES 2024; 14:106. [PMID: 38786940 PMCID: PMC11122952 DOI: 10.3390/membranes14050106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 04/29/2024] [Accepted: 04/30/2024] [Indexed: 05/25/2024]
Abstract
China is the world's largest producer and exporter of concentrated apple juice (CAJ). However, traditional concentration methods such as vacuum evaporation (VE) and freeze concentration cause the loss of essential nutrients and heat-sensitive components with high energy consumption. A green and effective technique is thus desired for juice concentration to improve product quality and sustainability. In this study, a hybrid forward osmosis-membrane distillation (FO-MD) process was explored for the concentration of apple juice using sodium lactate (L-NaLa) as a renewable draw solute. As a result, commercial apple juice could be concentrated up to 65 °Brix by the FO process with an average flux of 2.5 L·m-2·h-1. Most of the nutritional and volatile compounds were well retained in this process, while a significant deterioration in product quality was observed in products obtained by VE concentration. It was also found that membrane fouling in the FO concentration process was reversible, and a periodical UP water flush could remove most of the contaminants on the membrane surface to achieve a flux restoration of more than 95%. In addition, the L-NaLa draw solution could be regenerated by a vacuum membrane distillation (VMD) process with an average flux of around 7.87 L∙m-2∙h-1 for multiple reuse, which further enhanced the long-term sustainability of the hybrid process.
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Affiliation(s)
- Yuhang Zhao
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
| | - Chang Liu
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
| | - Jianju Deng
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
| | - Panpan Zhang
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
| | - Shiyuan Feng
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
| | - Yu Chen
- School of Environment and Resources, Southwest University of Science and Technology, Mianyang 621010, China
- Low Cost Wastewater Treatment Technology International Science and Technology Cooperation Base of Sichuan Province, Mianyang 621010, China
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Türkol M, Yıkmış S, Ganimet Ş, Gezer GE, Abdi G, Hussain S, Aadil RM. Optimization of sensory properties of ultrasound-treated strawberry vinegar. ULTRASONICS SONOCHEMISTRY 2024; 105:106874. [PMID: 38615436 PMCID: PMC11026840 DOI: 10.1016/j.ultsonch.2024.106874] [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: 02/18/2024] [Revised: 04/07/2024] [Accepted: 04/09/2024] [Indexed: 04/16/2024]
Abstract
Vinegar is renowned for its benefits to human health due to the presence of antioxidants and bioactive components. Firstly, this study optimized the production conditions of ultrasound-treated strawberry vinegar (UT-SV), known for its high consumer appeal. The sensory properties of UT-SV were optimized by response surface methodology (RSM) to create the most appreciated strawberry vinegar. Secondly, various quality parameters of conventional strawberry vinegar (C-SV), UT-SV, and thermally pasteurized strawberry vinegar (P-SV) samples were compared. RSM was employed to craft the best strawberry vinegar based on consumers ratings of UT-SV. Sensory characteristics, bioactive values, phenolic contents, and organic acid contents of C-SV, UT-SV, and P-SV samples were assessed. Through optimization, the ultrasound parameters of the independent variables were determined as 5.3 min and 65.5 % amplitude. The RSM modeling levels exhibited high agreement with pungent sensation at 98.06 %, aromatic intensity at 98.98 %, gustatory impression at 99.17 %, and general appreciation at 99.26 %, respectively. Bioactive components in UT-SV samples increased after ultrasound treatment compared to C-SV and P-SV samples. Additionally, the amount of malic acid, lactic acid, and oxalic acid increased after ultrasound treatment compared to C-SV samples. Ultimately, UT-SV with high organoleptic properties was achieved. The ultrasound treatment positively impacted the bioactive values, phenolic and organic acid content, leading to the development of a new and healthy product.
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Affiliation(s)
- Melikenur Türkol
- Nutrition and Dietetics, Faculty of Health Sciences, Halic University, 34060 Istanbul, Türkiye
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Türkiye.
| | - Şennur Ganimet
- Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030 Tekirdag, Türkiye
| | - Göktuğ Egemen Gezer
- Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030 Tekirdag, Türkiye
| | - Gholamreza Abdi
- Department of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, Bushehr, 75169, Iran.
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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Qiu X, Su J, Nie J, Zhang Z, Ren J, Wang S, Pei Y, Li X. Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice. Foods 2024; 13:809. [PMID: 38472922 DOI: 10.3390/foods13050809] [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: 01/29/2024] [Revised: 03/01/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments included raw juice (RJ), pasteurized juice (90 °C, 1 min, PJ), and thermosonicated juice (480 W, 40 kHz at 40, 50, or 60 °C, for 10, 20, 30, or 40 min, TJ). The results indicated that the effects of pasteurization and thermosonication on the pH, total soluble solids, and titratable acidity of the juice were not significant (p > 0.05). However, the cloudiness, browning index, and viscosity were significantly increased (p < 0.05), and the color properties of the blackcurrant juice were improved. The total phenolic, flavonoid, and anthocyanin contents of TJ (treated at 50 °C for 30 min) were increased by 12.6%, 20.9%, and 40.4%, respectively, and there was a notable decline in ascorbic acid content after the pasteurization treatment, while the loss was minor in all TJ samples compared with RJ. The scavenging ability of 1,1-diphenyl-2-pyridyl and hydroxyl radicals increased to 52.77% and 50.52%, respectively, which were significantly (p < 0.05) higher than those in the RJ and PJ samples. In addition, both pasteurization and thermosonication resulted in a significant (p < 0.05) reduction in microbial counts, while there were no significant (p > 0.05) differences in the sensory parameters compared with the RJ samples. In conclusion, this study suggests that TS is an effective method that can be used as an alternative to pasteurization to improve the quality of blackcurrant juice.
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Affiliation(s)
- Xiaokun Qiu
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Jiajia Su
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Jiangli Nie
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Zhuo Zhang
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Junhan Ren
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Shiyi Wang
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Yi Pei
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
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Gu Y, Lv J, Gouda M, Zhu Y, He Y, Chen J. Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments. J Food Compost Anal 2024; 125:105706. [DOI: 10.1016/j.jfca.2023.105706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
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10
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Ye Y, Zheng S, Wang Y. Analysis of aroma components changes in Gannan navel orange at different growth stages by HS-SPME-GC-MS, OAV, and multivariate analysis. Food Res Int 2024; 175:113622. [PMID: 38128975 DOI: 10.1016/j.foodres.2023.113622] [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: 07/31/2023] [Revised: 10/17/2023] [Accepted: 10/21/2023] [Indexed: 12/23/2023]
Abstract
The ripe Gannan navel oranges have an appealing aroma, but few studies have reported the changes of these aromatic substances during the growth of navel oranges. In this study, changes of aroma components in Gannan navel orange from 119 to 245 days after flowering were systematically studied using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with multivariate analysis, including principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). A total of 43 and 54 aroma components were identified in pulp and peel of navel orange, respectively. The odor active value (OAV) results indicated that 14 substances were the key aroma components during the growth of navel orange. Among them, the contribution of linalool, β-myrcene and limonene were the highest. The multivariate statistical analysis further confirmed that 14 and 18 compounds could be used as key markers to distinguish the pulp and peel at different growth stages, respectively. Results from this study contributed to a better understanding of the dynamic variation and retention of aroma compounds during navel orange growth, and have great potential for industrial application.
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Affiliation(s)
- Yonghong Ye
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China
| | - Songyan Zheng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Nanchang University, Nanchang 330047, China.
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11
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Jazmin Hidalgo M, Emilio Gaiad J, Casimiro Goicoechea H, Mendoza A, Pérez-Rodríguez M, Gerardo Pellerano R. Geographical origin identification of mandarin fruits by analyzing fingerprint signatures based on multielemental composition. Food Chem X 2023; 20:101040. [PMID: 38144842 PMCID: PMC10740036 DOI: 10.1016/j.fochx.2023.101040] [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: 09/25/2023] [Revised: 11/21/2023] [Accepted: 11/28/2023] [Indexed: 12/26/2023] Open
Abstract
Given rising traders and consumers concerns, the global food industry is increasingly demanding authentic and traceable products. Consequently, there is a heightened focus on verifying geographical authenticity as food quality assurance. In this work, we assessed pattern recognition approaches based on elemental predictors to discern the provenance of mandarin juices from three distinct citrus-producing zones located in the Northeast region of Argentina. A total of 202 samples originating from two cultivars were prepared through microwave-assisted acid digestion and analyzed by microwave plasma atomic emission spectroscopy (MP-AES). Later, we applied linear discriminant analysis (LDA), k-nearest neighbor (k-NN), support vector machine (SVM), and random forest (RF) to the element data obtained. SVM accomplished the best classification performance with a 95.1% success rate, for which it was selected for citrus samples authentication. The proposed method highlights the capability of mineral profiles in accurately identifying the genuine origin of mandarin juices. By implementing this model in the food supply chain, it can prevent mislabeling fraud, thereby contributing to consumer protection.
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Affiliation(s)
- Melisa Jazmin Hidalgo
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET, Facultad de Ciencias Exactas y Naturales y Agrimensura, Ave. Libertad 5400, Corrientes 3400, Argentina
| | - José Emilio Gaiad
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET, Facultad de Ciencias Exactas y Naturales y Agrimensura, Ave. Libertad 5400, Corrientes 3400, Argentina
| | - Héctor Casimiro Goicoechea
- Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Ciudad Universitaria, Santa Fe 3000, Argentina
| | - Alberto Mendoza
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Michael Pérez-Rodríguez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, N.L., Mexico
| | - Roberto Gerardo Pellerano
- Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA), UNNE-CONICET, Facultad de Ciencias Exactas y Naturales y Agrimensura, Ave. Libertad 5400, Corrientes 3400, Argentina
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12
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Díaz-Mula HM, López JP, Serrano M, Pretel MT. A New Ready-to-Eat Product Based on Enzymatically Peeled 'Hernandina' Clementine Segments and Citrus Syrup. Foods 2023; 12:3977. [PMID: 37959096 PMCID: PMC10647611 DOI: 10.3390/foods12213977] [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: 10/06/2023] [Revised: 10/23/2023] [Accepted: 10/28/2023] [Indexed: 11/15/2023] Open
Abstract
Ready-to-eat fresh fruit have an increasing presence in international markets due to their convenience and health benefits. However, these products are highly perishable and efficient technologies to increase their shelf life are needed. In the present research, different citrus fruit species and cultivars from organic farming were assessed to obtain enzymatically peeled citrus segments. The best results in terms of segment quality were observed for 'Hernandina' clementine, which was chosen to make a new ready-to-eat product based on peeled citrus segments that were packaged in glass jars with a light syrup made of citrus juice and organic sugar cane. Different citrus juice mixtures were assayed and the most appreciated syrup, based on the sensory scores given by panellists, was that containing 50-50 (v/v) of 'Fino' lemon and 'Hernandina' clementine juices. In addition, different pasteurization treatments were assessed for their effects on conserving the safety, nutritional quality and sensory properties of the product during cold storage. The results show that pasteurization treatment at 50 °C for 45 min was sufficient to prevent microbial contamination with mesophilic and psychrophilic aerobic bacteria or yeast and mould and to maintain sensory properties until five weeks of storage at 4 °C. In addition, only a 10% reduction in vitamin C concentrations was observed in fresh-segments or syrup until the end of the storage period, showing that a high bioactive compound content and health benefits were conserved in the new ready-to-eat product after pasteurization and prolonged cold storage.
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Affiliation(s)
- Huertas M. Díaz-Mula
- Department of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain; (H.M.D.-M.); (J.P.L.); (M.S.)
- Instituto Universitario de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain
| | - Juan P. López
- Department of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain; (H.M.D.-M.); (J.P.L.); (M.S.)
| | - María Serrano
- Department of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain; (H.M.D.-M.); (J.P.L.); (M.S.)
- Instituto Universitario de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain
| | - María T. Pretel
- Department of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain; (H.M.D.-M.); (J.P.L.); (M.S.)
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13
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Li P, Mei J, Xie J. The regulation of carbon dioxide on food microorganisms: A review. Food Res Int 2023; 172:113170. [PMID: 37689923 DOI: 10.1016/j.foodres.2023.113170] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/16/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
This review presents a survey of two extremely important technologies about CO2 with the effectiveness of controlling microorganisms - atmospheric pressure CO2-based modified atmosphere packaging (MAP) and high pressure CO2 non-thermal pasteurization (HPCD). CO2-based MAP is effectively in delaying the lag and logarithmic phases of microorganisms by replacing the surrounding air, while HPCD achieved sterilization by subjecting food to either subcritical or supercritical CO2 for some time in a continuous, batch or semi-batch way. In addition to the advantages of healthy, eco-friendly, quality-preserving, effective characteristic, some challenges such as the high drip loss and packaging collapse associated with higher concentration of CO2, the fuzzy mechanisms of oxidative stress, the unproven specific metabolic pathways and biomarkers, etc., in CO2-based MAP, and the unavoidable extraction of bioactive compounds, the challenging application in solid foods with higher efficiency, the difficult balance between optimal sterilization and optimal food quality, etc., in HPCD still need more efforts to overcome. The action mechanism of CO2 on microorganisms, researches in recent years, problems and future perspectives are summarized. When dissolved in solution medium or cellular fluids, CO2 can form carbonic acid (H2CO3), and H2CO3 can further dissociate into bicarbonate ions (HCO3-), carbonate (CO32-) and hydrogen cations (H+) ionic species following series equilibria. The action mode of CO2 on microorganisms may be relevant to changes in intracellular pH, alteration of proteins, enzyme structure and function, alteration of cell membrane function and fluidity, and so on. Nevertheless, the effects of CO2 on microbial biofilms, energy metabolism, protein and gene expression also need to be explored more extensively and deeply to further understand the action mechanism of CO2 on microorganisms.
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Affiliation(s)
- Peiyun Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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14
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Karakçı D, Bakır B, Seyidoglu N, Yıkmış S. Ultrasound-Treated and Thermal-Pasteurized Hawthorn Vinegar: Antioxidant and Lipid Profiles in Rats. Nutrients 2023; 15:3933. [PMID: 37764716 PMCID: PMC10536878 DOI: 10.3390/nu15183933] [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: 08/23/2023] [Revised: 09/05/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
The hawthorn fruit, a member of the Rosaceae family, is a medicinal plant with numerous therapeutic properties. It has a wide range of variants, with Crataegus tanacetifolia being the most widely recognized species in the world. The hawthorn fruit has various biological activities, including anti-inflammatory, antibacterial, antioxidant, immune-modulating, and anti-carcinogenic properties. This study focused on improving the antioxidant activity of hawthorn vinegar via different methods. We also aimed to investigate the influence of its hepatic antioxidant abilities on health and extend the shelf life of the vinegar. In the study, the vinegar was produced from the hawthorn fruit, and thermal pasteurization and ultrasound techniques were applied. A total of 56 female adult Wistar-Albino rats were allocated into seven groups and administered hawthorn fruit vinegar via oral gavage on a daily basis. The experimental groups included rats treated with pasteurized vinegar (HVP), ultrasound-treated rats (HVU), and an untreated group that received regular vinegar (HVN) at two different dosage levels (0.5 and 1 mL/kg). The SOD, MDA, and CAT antioxidant levels were measured using the ELISA method in plasma and liver tissue samples. The total plasma cholesterol, triglyceride, HDL, LDL, AST, and ALT values were quantified using commercially available kits. The levels of SOD and CAT in the plasma and liver were found to be significantly higher in the HVU1 group compared to all other groups. Furthermore, the HVU1 cohort exhibited the highest HDL value in plasma. The plasma LDL levels were comparably low in both the thermal-pasteurized and ultrasound-treated groups. There were significant expressions of both CAT and SOD in the liver tissues of the HVU groups (analyzed immunohistochemically). These results indicated that hawthorn vinegar administration with 1 mL/kg in group HVU1 could significantly enhance antioxidant capacity in the liver and, consequently, overall health. It can be suggested that the possible therapeutic effects of hawthorn vinegar may boost its antioxidant capabilities and contribute to an overall improvement in quality of life.
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Affiliation(s)
- Deniz Karakçı
- Department of Biochemistry, Faculty of Veterinary Medicine, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey
| | - Buket Bakır
- Department of Histology and Embryology, Faculty of Veterinary Medicine, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey;
| | - Nilay Seyidoglu
- Department of Physiology, Faculty of Veterinary Medicine, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey;
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag 59860, Turkey;
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15
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Li M, Zhou C, Wang B, Zeng S, Mu R, Li G, Li B, Lv W. Research progress and application of ultrasonic- and microwave-assisted food processing technology. Compr Rev Food Sci Food Saf 2023; 22:3707-3731. [PMID: 37350041 DOI: 10.1111/1541-4337.13198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/27/2023] [Accepted: 05/30/2023] [Indexed: 06/24/2023]
Abstract
Microwaves are electromagnetic waves of specific frequencies (300 MHz-3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic- and microwave-assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution-free, highly efficient, and has a wide range of applications in food processing.
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Affiliation(s)
- Mengge Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, New South Wales, Australia
| | - Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing, China
| | - Rongyi Mu
- College of Engineering, China Agricultural University, Beijing, China
| | - Guohua Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Bingzheng Li
- Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, Nanning, Guangxi, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
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16
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Yıkmış S, Tokatlı Demirok N, Levent O, Apaydın D. Impact of thermal pasteurization and thermosonication treatments on black grape juice ( Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses. Heliyon 2023; 9:e19314. [PMID: 37662818 PMCID: PMC10474434 DOI: 10.1016/j.heliyon.2023.e19314] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 08/12/2023] [Accepted: 08/18/2023] [Indexed: 09/05/2023] Open
Abstract
Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 °C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 μg/kg (P-BGJ) and 495.31 μg/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.
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Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag, 59830, Turkey
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Tekirdağ Namik Kemal University, Tekirdağ, 59030, Turkey
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, 44280, Turkey
| | - Demet Apaydın
- Department of Restaurant and Catering Services, Hitit University, Corum, 19000, Turkey
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17
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Cheng Y, Han L, Huang L, Tan X, Wu H, Li G. Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis. Food Chem 2023; 419:136026. [PMID: 37030207 DOI: 10.1016/j.foodchem.2023.136026] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/16/2023] [Accepted: 03/21/2023] [Indexed: 04/07/2023]
Abstract
Thermal pasteurization decreases the sensory quality of mandarin juice. Flavor composition was determined in four fresh-squeezed and heat-processed mandarin juice varieties using molecular sensory science approaches. The relationships between odorants and sensory profiles were analyzed, and markers for flavor deterioration were screened by multivariate statistical analysis. Seventy-four volatiles were identified, among which 36 odorants with flavor dilution factors ranging from 2 to 128 were detected by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) coupled with aroma extract dilution analysis (AEDA). Higher intensities of cooked and off-flavor notes were observed in the heated mandarin juice, which was related to the concentration changes of the methional, methanethiol, dimethyl sulfide, and carbon disulfide by partial least squares (PLS) analysis. Ten potential markers (methional, methanethiol, dimethyl sulfide, hydrogen sulfide, β-damascenone, camphene, trans-β-ionone, decanal, d-limonene, and α-pinene) were responsible for the sensory discrimination of fresh-squeezed and heated mandarin juices.
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18
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Tian J, Cheng F, Yun Y, Yi J, Cai S, Zhou L. Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:666-679. [PMID: 36054255 DOI: 10.1002/jsfa.12178] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 08/10/2022] [Accepted: 08/19/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Recently, cloudy pomegranate juice (PJ) has become popular due to its rich phenolic and health-promoting effects. The aim of the present work was to evaluate the application of high hydrostatic pressure processing (HPP), pasteurization (PT) and high-temperature short-time sterilization (HTST) on physicochemical properties (color, flow behavior, turbidity, sugars, organic acids, aroma and sensory evaluation) and in vitro bioaccessibility of total phenolics content (TPC), total flavonoids content (TFC) and phenolics of cloudy PJ. RESULTS Compared to HPP, thermal sterilization significantly increased the brightness (L*), redness (a*), total color difference (ΔE) and turbidity, and decreased the TPC and TFC. HPP maintained the volatile profile of cloudy PJ better, while thermal sterilization significantly changed the profile by decreasing alcohols 23.8-32.7% and increasing acids by 33.6%-182.8%. The bioaccessibility of flavonoids, phenolic acids and tannins in the control cloudy PJ after in vitro oral-gastric-intestinal digestion were 1.5%, 4.9%, and 9.0%, respectively, which were not significantly changed by different treatments. CONCLUSION These results contributed to promoting the color quality and health benefits of cloudy PJ rich in phenolics by optimizing the processing conditions in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Fengyun Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
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Siddiqui SA, Schulte H, Pleissner D, Schönfelder S, Kvangarsnes K, Dauksas E, Rustad T, Cropotova J, Heinz V, Smetana S. Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods 2023; 12:foods12020422. [PMID: 36673514 PMCID: PMC9857928 DOI: 10.3390/foods12020422] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/04/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future.
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Affiliation(s)
- Shahida Anusha Siddiqui
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing, Essigberg 3, 94315 Straubing, Germany
| | - Henning Schulte
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Osnabrück University of Applied Sciences, Albrechtstraße 30, 49076 Osnabrück, Germany
| | - Daniel Pleissner
- Sustainable Chemistry (Resource Efficiency), Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, C13.203, 21335 Lüneburg, Germany
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
- Correspondence:
| | - Stephanie Schönfelder
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
| | - Kristine Kvangarsnes
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Egidijus Dauksas
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Sem Sælandsvei 6/8, Kjemiblokk 3, 163, 7491 Trondheim, Norway
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Sergiy Smetana
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
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20
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Xu B, Feng M, Chitrakar B, Cheng J, Wei B, Wang B, Zhou C, Ma H. Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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21
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Vilas-Boas AA, Magalhães D, Campos DA, Porretta S, Dellapina G, Poli G, Istanbullu Y, Demir S, San Martín ÁM, García-Gómez P, Mohammed RS, Ibrahim FM, El Habbasha ES, Pintado M. Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends. Foods 2022; 11:foods11233859. [PMID: 36496667 PMCID: PMC9735808 DOI: 10.3390/foods11233859] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 11/23/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
The food industries are interested in developing functional products due to their popularity within nutritional and healthy circles. Functional fruit-based beverages represent one of the fast-growing markets due to the high concentrations of bioactive compounds (BCs), which can be health promoters. Hence, functional beverages based on citrus fruits are a potential way to take advantage of their nutritional and bioactive properties that could attract the interest of consumers. In order to ensure microbial and quality stability, the beverages are subjected to preservation treatment; however, the application of high temperatures leads to the loss of thermolabile BCs. Nowadays, innovative processing technologies (IPT) such as pulsed electric field (PEF), high-pressure processing (HPP), ultrasound processing (US), ohmic heating (OH), and microwave (MW) are a promising alternative due to their efficiency and low impact on juice BCs. The available literature concerning the effects of these technologies in functional fruit-based beverages is scarce; thus, this review gathers the most relevant information about the main positive and negative aspects of the IPT in functional properties, safety, and consumer acceptance of functional citrus-based beverages, as well as the use of citrus by-products to promote the circular economy in citrus processing.
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Affiliation(s)
- Ana A. Vilas-Boas
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Daniela Magalhães
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Débora A. Campos
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
| | - Sebastiano Porretta
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Giovanna Dellapina
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Giovanna Poli
- Experimental Station for the Food Preserving Industry, Department of Consumer Science, Viale Tanara 31/a, I-43121 Parma, Italy
| | - Yildiray Istanbullu
- Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey
| | - Sema Demir
- Central Research Institute of Food and Feed Control, Adalet M, 1. Hürriyet Cd. No:128, 16160 Osmangazi, Bursa, Turkey
| | - Ángel Martínez San Martín
- National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain
| | - Presentación García-Gómez
- National Technological Centre for the Food and Canning Industry (CTNC), C. Concordia, s/n, 30500 Molina de Segura, Murcia, Spain
| | - Reda S. Mohammed
- Pharmacognosy Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - Faten M. Ibrahim
- Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - El Sayed El Habbasha
- Field Crops Research Department, National Research Centre, Cairo P.O. Box 12622, Egypt
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal
- Correspondence:
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22
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Hassoun A, Jagtap S, Trollman H, Garcia-Garcia G, Abdullah NA, Goksen G, Bader F, Ozogul F, Barba FJ, Cropotova J, Munekata PE, Lorenzo JM. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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23
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Alharbi K, Alshallash KS, Hamdy AE, Khalifa SM, Abdel-Aziz HF, Sharaf A, Abobatta WF. Magnetic Iron-Improved Growth, Leaf Chemical Content, Yield, and Fruit Quality of Chinese Mandarin Trees Grown under Soil Salinity Stress. PLANTS (BASEL, SWITZERLAND) 2022; 11:2839. [PMID: 36365292 PMCID: PMC9654657 DOI: 10.3390/plants11212839] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 10/18/2022] [Accepted: 10/20/2022] [Indexed: 06/16/2023]
Abstract
Chinese mandarin fruits are an inexpensive and rich source of vitamin C. They have potential benefits in treating acute respiratory infections and mitigating inflammation in critical patients with COVID-19. In Egypt, citrus is the most important fruit tree but is sensitive to salinity stress, resulting in poor vegetative tree growth and reductions in productivity and fruit quality. Magnetic iron has emerged as a promising approach in the citrus tree industry, since it improves vegetative growth, yield, and fruit quality and alleviates salinity stress in Chinese mandarin trees grown in soils suffering from high salt stress. This research is aimed at studying the influence of adding magnetic iron (as soil treatment) on tree canopy growth, yield, and fruit quality of 'Chinese' mandarin trees. Therefore, the treatments were as follows: 0, 250, 500, and or 750 g of magnetic iron.tree-1. Our results indicated that all applications of magnetic iron significantly improved tree canopy volume, leaf total chlorophyll, relative water content, yield (kg.tree-1), and the fruit physical and chemical characteristics of Chinese mandarin. In contrast, leaf Na and Cl content, (%), proline, and total phenolic content were decreased by magnetic iron soil treatments. In respect to vegetative growth, our results indicated that adding magnetic iron at the concentration 750 g.tree-1 caused the best values of tree canopy volume. A similar trend was noticed regarding yield. The increase in yield attained was nearly 19%; the best values were obtained when magnetic iron were used at 750 g.tree-1. In conclusion, the application of magnetic iron can lead to improved fruit production and fruit quality of Chinese mandarin trees grown in salinity stress conditions.
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Affiliation(s)
- Khadiga Alharbi
- Department of Biology, College of Science, Princess Nourah Bint Abdulrahman University, Riyadh 11671, Saudi Arabia
| | - Khalid S. Alshallash
- College of Science and Humanities-Huraymila, Imam Mohammed Bin Saud Islamic University (IM SIU), Riyadh 11432, Saudi Arabia
| | - Ashraf E. Hamdy
- Department of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt
| | - Sobhy M. Khalifa
- Department of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt
| | - Hosny F. Abdel-Aziz
- Department of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt
| | - Ahmed Sharaf
- Soils and Water Department, Faculty of Agriculture, Al-Azhar University, Cairo 11884, Egypt
| | - Walid F. Abobatta
- Citrus Department, Horticulture Research Institute, Agriculture Research Center, Giza 12619, Egypt
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24
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Jia X, Ren J, Fan G, Reineccius GA, Li X, Zhang N, An Q, Wang Q, Pan S. Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques. Crit Rev Food Sci Nutr 2022; 64:3018-3043. [PMID: 36218250 DOI: 10.1080/10408398.2022.2129581] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
As the most widespread juice produced and consumed globally, citrus juice (mandarin juice, orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While the decrease of characteristic aroma-active compounds and the formation of off-flavor compounds are easy to occur in processing and storage conditions. This review provides a comprehensive literature of recent research and discovery on citrus juice off-flavor, primarily focusing on off-flavor compounds induced during processing and storage (i.e., thermal, storage, light, oxygen, package, fruit maturity, diseases, centrifugal pretreatment, and debittering process), formation pathways (i.e., terpene acid-catalyzed hydration, caramelization reaction, Maillard reaction, Strecker degradation, and other oxidative degradation) of the off-flavor compounds, effective inhibitor pathway to off-flavor (i.e., electrical treatments, high pressure processing, microwave processing, ultrasound processing, and chemical treatment), as well as odor assessment techniques based on molecular sensory science. The possible precursors (terpenes, sulfur-containing amino acids, carbohydrates, carotenoids, vitamins, and phenolic acids) of citrus juice off-flavor are listed and are also proposed. This review intends to unravel the regularities of aroma variations and even off-flavor formation of citrus juice during processing and storage. Future aroma analysis techniques will evolve toward a colorimetric sensor array for odor visualization to obtain a "marker" of off-flavor in citrus juice.
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Affiliation(s)
- Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gary A Reineccius
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qingshan Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
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25
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Yıkmış S, Altıner DD, Ozer H, Levent O, Celik G, Çöl BG. Modeling and Optimization of Bioactive Compounds from Jujube (
Ziziphus jujuba Mill
.) Vinegar using Response Surface Methodology (
RSM
) and Artificial Neural Network (
ANN
): Comparison of Ultrasound Processing and Thermal Pasteurization. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology Tekirdag Namik Kemal University Tekirdag, 59830 Turkey
| | - Dilek Dülger Altıner
- Tourism Faculty, Department of Gastronomy and Culinary Arts Kocaeli University 41000 Kocaeli Turkey
| | - Hayrettin Ozer
- Food Institute ‐ MRC ‐ The Scientific and Technological Research Council of Turkey (TUBITAK) Kocaeli, 41470 Turkey
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering Inonu University 44280 Malatya Turkey
| | - Guler Celik
- The Scientific and Technological Research Council of Turkey Bursa Test and Analysis Laboratory (TUBITAK BUTAL), Bursa, 16190 Turkey
| | - Başak Gökçe Çöl
- Department of Nutrition and Dietetics İstanbul Gelisim University Avcılar, 34000 Istanbul Turkey
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26
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Rojas ML, Kubo MT, Miano AC, Augusto PE. Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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27
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Feng M, Chitrakar B, Chen J, Islam MN, Wei B, Wang B, Zhou C, Ma H, Xu B. Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures. Foods 2022; 11:foods11172593. [PMID: 36076780 PMCID: PMC9455229 DOI: 10.3390/foods11172593] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/22/2022] [Indexed: 11/29/2022] Open
Abstract
Strawberry juice, which is rich in nutrients and charming flavor, is favored by consumers. To explore whether multi-mode thermosonication (MTS) can ensure the quality stability of strawberry clear juice (SCJ) during storage, the effects of microbial inhibition, enzyme activity, and physicochemical properties of SCJ pretreated by MTS were evaluated during storage at 4, 25, and 37 °C in comparison with thermal pretreatment (TP) at 90 °C for 1 min. The MTS, including dual-frequency energy-gathered ultrasound pretreatment (DEUP) and flat sweep-frequency dispersive ultrasound pretreatment (FSDUP), were conducted at 60 °C for 5 and 15 min, respectively. Results showed that the total phenols, flavonoids, anthocyanins, ascorbic acid, and DPPH free radical scavenging ability of SCJ decreased during the storage period. The control sample of SCJ was able to sage for only 7 days at 4 °C based on the microbiological quality, while the FSDUP and DEUP group extended the storage period up to 21 and 14 days, respectively. The polyphenol oxidase in SCJ pretreated by MTS did not reactivate during the storage period. The MTS remarkably (p < 0.05) reduced the color deterioration, browning degree, and nutrient degradation during the storage period. Moreover, the FSDUP group exhibited the maximum shelf life with a minimum loss of quality, demonstrating that it was the most suitable processing method for obtaining high-quality SCJ. It can be concluded that the MTS has the potential to inhibit enzymatic browning, inactivating microorganisms, preserve original quality attributes, and prolong the shelf life of SCJ.
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Affiliation(s)
- Min Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Jianan Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Md. Nahidul Islam
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
- Correspondence: ; Fax: +86-(0)511-88780201
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28
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Yıkmış S, Erdal B, Bozgeyik E, Levent O, Yinanç A. Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100574] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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29
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Improving the quality of mandarin juice using a combination of filtration and standard homogenization. Food Chem 2022; 383:132522. [PMID: 35413751 DOI: 10.1016/j.foodchem.2022.132522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 11/22/2022]
Abstract
Cloud loss and pulp precipitation are serious quality defects of mandarin juice (MJ) which brake on industrialization and need to be overcome by developing stabilization process. Therefore, filtration (FT) and standard homogenization (SH) on improving the cloud stability of MJ and minimizing the loss of major qualities were investigated. The FT-SH combined treatment effectively decreased the minimal particle size below 15 μm and sedimentation rate by 17.30%-74.40%, and increased the cloud value from 7.97% to 332.57%, results in more uniformity and cloud stability of MJ. Moreover, FT reduced the pectin methylesterase (PME) activity by 34.19%-50.96%, browning (ΔE∗ < 3), free and bound phenol contents (27.81% and 59.13%), and aroma intensity (p < 0.05). SH released the free phenols from bound phenols association with cloudiness. The optimum stabilization condition was considered as the 100-mesh + 20 MPa that was obviously improved the cloudiness and minimizing the color, polyphenol and aroma loss.
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30
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Chen Y, Sun W, Jiu S, Wang L, Deng B, Chen Z, Jiang F, Hu M, Zhang C. Soluble Solids Content Binary Classification of Miyagawa Satsuma in Chongming Island Based on Near Infrared Spectroscopy. FRONTIERS IN PLANT SCIENCE 2022; 13:841452. [PMID: 35923875 PMCID: PMC9340214 DOI: 10.3389/fpls.2022.841452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Accepted: 06/15/2022] [Indexed: 06/15/2023]
Abstract
Citrus is one of the most important fruits in China. Miyagawa Satsuma, one kind of citrus, is a nutritious agricultural product with regional characteristics of Chongming Island. Near-infrared Spectroscopy (NIR) is a proper method for studying the quality of fruits, because it is low-cost, efficient, non-destructive, and repeatable. Therefore, the NIR technique is used to detect citrus's soluble solid content (SSC) in this study. After obtaining the original spectral data, the first 70% of them are divided into the training set and 30% into the test set. Then, the Random Frog algorithm is chosen to select characteristic wavelengths, which reduces the dimension of the data and the complexity of the model, and accordingly makes the generalization of the classification model better. After comparing the performance of various classifiers (AdaBoost, KNN, LS-SVM, and Bayes) under different characteristic wavelength numbers, the AdaBoost classifier outperforms using 275 characteristic wavelengths for modeling eventually. The accuracy, precision, recall, and F 1-score are 78.3%, 80.5%, 78.3%, and 0.780, respectively and the ROC (Receiver Operating Characteristic Curve, ROC curve) is close to the upper left corner, suggesting that the classification model is acceptable. The results demonstrate that it is feasible to use the NIR technique to estimate whether the citrus is sweet or not. Furthermore, it is beneficial for us to apply the obtained models for identifying the quality of citrus correctly. For fruit traders, the model helps them to determine the growth cycle of citrus more scientifically, improve the level of citrus cultivation and management and the final fruit quality, and thus increase the economic income of fruit traders.
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Affiliation(s)
- Yuzhen Chen
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- Shanghai Key Laboratory of Multidimensional Information Processing, School of Communication and Electronic Engineering, East China Normal University, Shanghai, China
| | - Wanxia Sun
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Songtao Jiu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Lei Wang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Bohan Deng
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Zili Chen
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Fei Jiang
- Shanghai Citrus Research Institute, Shanghai, China
| | - Menghan Hu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- Shanghai Key Laboratory of Multidimensional Information Processing, School of Communication and Electronic Engineering, East China Normal University, Shanghai, China
| | - Caixi Zhang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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31
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Abea A, Gou P, Guàrdia MD, Picouet P, Kravets M, Bañón S, Muñoz I. Dielectric Heating: A Review of Liquid Foods Processing Applications. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2092746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Andres Abea
- Food Processing and Engineering, IRTA-TA, Monells, Spain
| | - Pere Gou
- Food Processing and Engineering, IRTA-TA, Monells, Spain
| | | | - Pierre Picouet
- USC 1422 GRAPPE, INRA, Ecole Supérieure d’Agricultures, Univ. Bretagne Loire, Angers, France
| | - Marina Kravets
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
| | - Sancho Bañón
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
| | - Israel Muñoz
- Food Processing and Engineering, IRTA-TA, Monells, Spain
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32
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Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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Anticona M, Fayos MC, Esteve MJ, Frigola A, Blesa J, Lopez-Malo D. Differentiation of juice of mandarin-like hybrids based on physicochemical characteristics, bioactive compounds, and antioxidant capacity. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04040-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractIn this study, samples of mandarin-like hybrids (Clemenvilla, Nadorcott and Ortanique) from two harvesting seasons (2017−2018 and 2018−2019) were analyzed, to evaluate its differences in physicochemical characteristics and nutritional properties and establish the parameters that allow classify these citrus cultivars. Results showed that Clemenvilla juice had the highest concentration of total phenolic and ascorbic acid and are strongly correlated to its higher antioxidant capacity. Flavonoids were higher in Nadorcott samples. Large differences of total carotenoids were observed in juice analyzed. Varieties and harvesting seasons significantly influenced (p < 0.05) the physicochemical properties, bioactive compounds content and antioxidant capacity of samples. The pH, flavonoids, ascorbic acid, DPPH and TEAC values were determined as predictor parameters to classify the groups according to the varieties, concluding that Nadorcott samples were clearly different. The data presented in this research will currently provide information about the physicochemical evaluation of mandarin-like hybrid varieties and their potential as source of bioactive compounds and antioxidant capacity.
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34
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Orizano-Ponce E, Char C, Sepúlveda F, Ortiz-Viedma J. Heat sensitization of Escherichia coli by the natural antimicrobials vanillin and emulsified citral in blended carrot-orange juice. Food Microbiol 2022; 107:104058. [DOI: 10.1016/j.fm.2022.104058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/05/2022] [Accepted: 05/10/2022] [Indexed: 11/16/2022]
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35
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Hajiahmad A, Mirzabe AH. Utilization of the basket press method to extract verjuice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ali Hajiahmad
- Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology College of Agriculture & Natural Resources University of Tehran, Karaj Alborz Iran
| | - Amir Hossein Mirzabe
- Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology College of Agriculture & Natural Resources University of Tehran, Karaj Alborz Iran
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36
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Niu H, Yuan L, Zhou H, Yun Y, Li J, Tian J, Zhong K, Zhou L. Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée. Foods 2022; 11:foods11050632. [PMID: 35267265 PMCID: PMC8909329 DOI: 10.3390/foods11050632] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 02/12/2022] [Accepted: 02/17/2022] [Indexed: 12/01/2022] Open
Abstract
The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (phenolics, vitamin C, carotenoids, antioxidant capacity), and sensory attributes of yellow passion fruit purée (PFP). Compared to the PT and HTST, HPP obtained the PFP with better color, sugar, and organic acid profiles. Although PT was equally effective preservation of antioxidants and antioxidant capacity of PFP compared to HPP, high temperature inevitable resulted in the greater degradation of the aroma profile. The amounts of esters, alcohols, and hydrocarbon in PFP were significantly increased by 11.3%, 21.3%, and 30.0% after HPP, respectively. All samples were evaluated by a panel comprising 30 panelists according to standard QDA (quantitative descriptive analysis) procedure, and the result showed that HPP-treated PFP was rated the highest overall intensity score with 7.06 for its sensory attributes, followed by control (6.96), HTST (6.17), and PT (6.16). Thus, HPP is a suitable alternative technology for achieving the good sensory quality of PFP without compromising their nutritional properties.
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Affiliation(s)
- Huihui Niu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Lei Yuan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Hengle Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Jian Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Kui Zhong
- China National Institute of Standardization, Beijing 100191, China;
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
- Correspondence: ; Tel.: +86-150-1140-6984
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37
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Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization). SUSTAINABILITY 2022. [DOI: 10.3390/su14041953] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Consumer interest in food quality and safety has shifted over time, as consumers increasingly prefer minimally processed items. As a result, numerous non-thermal approaches have been implemented due to their potential to preserve the nutritional profile of products along with lengthening their storability. Microwaving, a green processing technique, volumetrically heats the product because of the interactions developed between charged ions, polar water molecules of foodstuff and the incoming electromagnetic waves. The study was mapped out to investigate the effect of microwave exposure time (60, 90 and 120 s) at fixed power (1000 W) and frequency (2450 MHz) on physicochemical properties, phytochemical constituents, antioxidant potential and microbial counts of lemon cordial stored at refrigerated temperature (4 ± 2 °C). The mentioned parameters were analyzed after an interval of 30–90 days. Statistical findings illustrated a highly significant (p ≤ 0.01) impact of microwave treatment and storage on titratable acidity, pH, total soluble solids, total phenolic contents, total flavonoids contents, antioxidant potential and total plate count. Sample microwaved for 120 s showed the highest pH values (2.45 ± 0.050), total soluble solids (56.68 ± 2.612 °B) and antioxidant activity (1212.03 ± 716.5 µg—equivalent of ascorbic acid per 100 mL of cordial); meanwhile, it exhibited the lowest total plate counts (1.75 ± 0.144 Log 10 CFU/mL). Therefore, microwaving can be suggested as a suitable alternate to traditional pasteurization techniques as well as to chemical preservatives.
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38
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Aghajanzadeh S, Ziaiifar AM, Verkerk R. Effect of thermal and non-thermal treatments on the color of citrus juice: A review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012799] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sara Aghajanzadeh
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Aman Mohammad Ziaiifar
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University and Research, WG Wageningen, The Netherlands
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Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods 2021; 10:foods10123151. [PMID: 34945702 PMCID: PMC8702150 DOI: 10.3390/foods10123151] [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: 11/13/2021] [Revised: 12/01/2021] [Accepted: 12/09/2021] [Indexed: 11/17/2022] Open
Abstract
A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP-VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography-olfactometry showed that HHP-VFD raised the contents of floral-like volatile compounds (e.g., β-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP-VFD treatment. The HHP-VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice.
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40
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Li M, Zhang W, Zhang M, Yin Y, Liu Z, Hu X, Yi J. Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma release. Food Chem 2021; 374:131705. [PMID: 34875437 DOI: 10.1016/j.foodchem.2021.131705] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/15/2021] [Accepted: 11/26/2021] [Indexed: 11/04/2022]
Abstract
Cloud loss of orange juice could be effectively inhibited by centrifugal treatment, but it can induce flavor changes, which become a new challenge for the industry. This work aims to investigate the effect of centrifugation on flavor changes in orange juice and explore its possible mechanism. Taste- and aroma-related attributes were analyzed, and pectin was characterized. Results indicated that pH (4.00), total soluble solid (9.67 °Brix), titratable acidity (0.42%), sucrose (44%), fructose (29%), and glucose (27%) were less affected by centrifugation (P > 0.05). However, aroma compounds significantly changed (P < 0.05), where terpenes and alcohols tended to be distributed in pulp and serum after centrifugation, respectively. Pearson correlation analysis showed that aroma compound distribution induced by centrifugation was highly related to chelator-solubilized pectin fraction and sodium carbonate-solubilized pectin fraction (|R| > 0.9). In general, centrifugation clearly changed aroma of orange juice, which was mainly affected by pectin characteristics.
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Affiliation(s)
- Minbo Li
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Wanzhen Zhang
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Maiqi Zhang
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Yihao Yin
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
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41
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Lalou S, Ordoudi SA, Mantzouridou FT. On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue. Foods 2021; 10:2650. [PMID: 34828930 PMCID: PMC8624191 DOI: 10.3390/foods10112650] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/24/2021] [Accepted: 10/28/2021] [Indexed: 11/28/2022] Open
Abstract
In this study, it was investigated whether integration of microwave-heating into the pretreatment step of persimmon juice processing allows the concomitant production of both functional juice and added-value solid residue from the Diospyros Kaki "Jiro" cultivar. In this direction, persimmon pulp was treated under three different microwave-heating conditions (0.7, 4.2, and 8.4 kJ/g) prior to enzymatic maceration and compared to the non-heated material. Irrespective of microwave energy employed, the proposed hybrid treatment was highly efficient in terms of juice yield (70% w/w). The mildest heating conditions resulted in juice and residue that were both of inferior quality. Intensification of the microwave energy reduced the microbial load of the juice up to 2-log without compromising the content in total soluble solids, sugars, and L-ascorbic acid. Under the most drastic conditions, the juice was enriched in gallic acid, polyphenols, and potent DPPH● scavengers, but its orange color faded and was more acidic. In parallel, the solid juice residue retained pro-vitamin A carotenoids (~278 µg retinol activity equivalents) and low-methoxy pectin (9 g/100 g DW). Overall, our findings can assist the efforts of the local juice processing industry to utilize persimmon fruits through energy-efficient technologies in a sustainable approach.
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Affiliation(s)
- Sofia Lalou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Stella A. Ordoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), 57001 Thessaloniki, Greece
| | - Fani Th. Mantzouridou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
- Natural Products Research Center of Excellence (NatPro-AUTH), Center for Interdisciplinary Research and Innovation (CIRI-AUTH), 57001 Thessaloniki, Greece
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42
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Szczepańska J, Pinto CA, Skąpska S, Saraiva JA, Marszałek K. Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112038] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Yıkmış S, Bozgeyik E, Levent O, Aksu H. Organic cherry laurel (
Prunus laurocerasus
) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15883] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology Tekirdag Namik Kemal University Tekirdag Turkey
| | - Esra Bozgeyik
- Vocational School of Health Services Adiyaman University Adiyaman Turkey
| | - Okan Levent
- Department of Food Engineering Faculty of Engineering Inonu University Malatya Turkey
| | - Harun Aksu
- Department of Food Hygiene & Technology Istanbul University‐Cerrahpaşa Istanbul Turkey
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44
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Peng C, Li R, Ni H, Li LJ, Li QB. The effects of α‐L‐rhamnosidase, β‐D‐glucosidase, and their combination on the quality of orange juice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15604] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Cheng Peng
- College of Food and Biological Engineering Jimei University Xiamen China
| | - Rui Li
- College of Food and Biological Engineering Jimei University Xiamen China
| | - Hui Ni
- College of Food and Biological Engineering Jimei University Xiamen China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Xiamen China
- Research Center of Food Biotechnology of Xiamen City Xiamen China
| | - Li Jun Li
- College of Food and Biological Engineering Jimei University Xiamen China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Xiamen China
- Research Center of Food Biotechnology of Xiamen City Xiamen China
| | - Qing Biao Li
- College of Food and Biological Engineering Jimei University Xiamen China
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45
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Chacha JS, Zhang L, Ofoedu CE, Suleiman RA, Dotto JM, Roobab U, Agunbiade AO, Duguma HT, Mkojera BT, Hossaini SM, Rasaq WA, Shorstkii I, Okpala COR, Korzeniowska M, Guiné RPF. Revisiting Non-Thermal Food Processing and Preservation Methods-Action Mechanisms, Pros and Cons: A Technological Update (2016-2021). Foods 2021; 10:1430. [PMID: 34203089 PMCID: PMC8234293 DOI: 10.3390/foods10061430] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 12/05/2022] Open
Abstract
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.
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Affiliation(s)
- James S. Chacha
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Liyan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri 460114, Nigeria
| | - Rashid A. Suleiman
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
| | - Joachim M. Dotto
- School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology, P.O. Box 447 Arusha, Tanzania;
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Adedoyin O. Agunbiade
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Food Technology, University of Ibadan, Ibadan 200284, Nigeria
| | - Haile Tesfaye Duguma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 378 Jimma, Ethiopia
| | - Beatha T. Mkojera
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
| | - Sayed Mahdi Hossaini
- DIL German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany;
| | - Waheed A. Rasaq
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technological University, 350072 Krasnodar, Russia;
| | - Charles Odilichukwu R. Okpala
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Malgorzata Korzeniowska
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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Menelli GS, Fracalossi KL, Lepaus BM, De São José JFB. Effects of high-intensity ultrasonic bath on the quality of strawberry juice. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1918768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Kallyne Lopes Fracalossi
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
| | - Bárbara Morandi Lepaus
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Vitória, Espírito Santo, Brazil
| | - Jackline Freitas Brilhante De São José
- Department of Integrated Health Education, Federal University of Espírito Santo, Vitória, Brazil
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Vitória, Espírito Santo, Brazil
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47
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Doguer C, Yıkmış S, Levent O, Turkol M. Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (
Ocimum basilicum
L.) and the ultrasound treatment. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15436] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Caglar Doguer
- Department of Nutrition and Dietetics Tekirdag Namik Kemal University Tekirdag Turkey
| | - Seydi Yıkmış
- Department of Food Technology Tekirdag Namik Kemal University Tekirdag Turkey
| | - Okan Levent
- Department of Food Engineering Faculty of Engineering Inonu University Malatya Turkey
| | - Melikenur Turkol
- Department of Nutrition and Dietetics Tekirdag Namik Kemal University Tekirdag Turkey
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48
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Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.048] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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49
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Xia Q, Zheng Y, Liu Z, Cao J, Chen X, Liu L, Yu H, Barba FJ, Pan D. Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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