1
|
AlJuhaimi F, Mohamed Ahmed IA, Özcan MM, Uslu N, Albakry Z. Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli ( Brassica oleracea var. italica) Cooked Using Different Techniques. PLANTS (BASEL, SWITZERLAND) 2024; 13:1283. [PMID: 38794354 PMCID: PMC11124966 DOI: 10.3390/plants13101283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 05/26/2024]
Abstract
In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and 423.39 mg GAE/100 g (microwave heating). The radical scavenging activities of the broccoli samples were reported between 2.55 (conventional boiling) and 4.99 mmol/kg (microwave heating). In addition, catechin and rutin quantities of the fresh and cooked broccoli samples were measured to be between 2.24 (conventional boiling) and 54.48 mg/100 g (microwave heating), and between 0.55 (conventional boiling) and 16.33 mg/100 g (microwave heating), respectively. The most abundant elements in fresh and cooked broccoli samples were K, Ca, P, S, and Mg. The results showed some changes depending on cooking techniques compared to the control. The bioactive properties of broccoli samples cooked by means of conventional boiling, boiling in vacuum bag, and high-pressure boiling were established to be lower compared to the fresh sample. Catechin, 3,4-dihydroxybenzoic acid, rutin, and gallic acid were the key phenolic compounds of fresh and cooked broccoli samples. The phenolic components of broccoli were significantly affected by the applied cooking techniques. The highest protein in broccoli samples was determined in the broccoli sample cooked by boiling in a vacuum bag. There were statistically significant changes among the mineral results of broccoli cooked with different cooking methods.
Collapse
Affiliation(s)
- Fahad AlJuhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia; (F.A.); (I.A.M.A.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia; (F.A.); (I.A.M.A.)
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya 42031, Turkey;
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya 42031, Turkey;
| | - Zainab Albakry
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;
| |
Collapse
|
2
|
Demirel Ozbek Y, Saral O, Turker PF. Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don. PLoS One 2024; 19:e0299037. [PMID: 38394328 PMCID: PMC10890727 DOI: 10.1371/journal.pone.0299037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and times affect the antioxidant activity and phenolic compound content of Trachystemon orientalis (L.) G. Don. The Folin-Ciocalteu method (FCR), ferric-reducing antioxidant power (FRAP), copper-reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used to evaluate the antioxidant activity and total phenolic content (TPC). Phenolic compounds were also determined by high-performance liquid chromatography (HPLC). Microwave cooking, stir-frying and sous vide increased TPC and antioxidant activity (p<0.05). Steaming decreased TPC and antioxidant activity (p<0.05). It was determined that the best cooking method and time was stir-frying for 15 minutes (TPC, CUPRAC and FRAP values 45.18±3.91 mg GAE/g DW, 15559.39±106.90 mmol Troloks/g DW and 555.10±24.05 μmol Fe (II)/g DW, respectively). Raw Trachystemon orientalis (L.) G. Don was detected with caffeic acid (31.53±0.25 mg/100 g DW). New phenolic compounds (protocatechuic acid and p-coumaric acid) were formed by boiling, stir-frying, microwaving, and sous vide methods. In conclusion, regarding antioxidant activity and phenolic compounds of Trachystemon orientalis (L.) G. Don; the best cooking methods are microwave, stir-frying, and sous vide (p<0.05). The most wrong cooking method is steaming (p<0.05).
Collapse
Affiliation(s)
- Yagmur Demirel Ozbek
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdoğan University, Rize, Turkiye
| | - Ozlem Saral
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdoğan University, Rize, Turkiye
| | - Perim Fatma Turker
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Başkent University, Ankara, Turkiye
| |
Collapse
|
3
|
Morillas-España A, Pérez-Crespo R, Villaró-Cos S, Rodríguez-Chikri L, Lafarga T. Integrating microalgae-based wastewater treatment, biostimulant production, and hydroponic cultivation: a sustainable approach to water management and crop production. Front Bioeng Biotechnol 2024; 12:1364490. [PMID: 38425996 PMCID: PMC10902165 DOI: 10.3389/fbioe.2024.1364490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Accepted: 02/05/2024] [Indexed: 03/02/2024] Open
Abstract
A natural appearing microalgae-bacteria consortium was used to process urban wastewater. The process was done in an 80 m2 raceway reactor and the results were compared to an identical reactor operated using freshwater supplemented with commercial fertilisers. The biomass harvesting was done using commercial ultrafiltration membranes to reduce the volume of culture centrifuged. The membrane allowed achieving a biomass concentration of ∼9-10 g L-1. The process proposed avoids the use of centrifuges and the drying of the biomass, two of the most energy consuming steps of conventional processes. The specific growth rate in freshwater and the wastewater-based media was estimated as 0.30 ± 0.05 and 0.24 ± 0.02 days-1, respectively (p < 0.05). The maximum concentration reached at the end of the batch phase was 0.96 ± 0.03 and 0.83 ± 0.07 g L-1 when the biomass was produced using freshwater and wastewater, respectively (p < 0.05). The total nitrogen removal capacity of the system was on average 1.35 g m-2·day-1; nitrogen assimilation into biomass represented 60%-95% of this value. Furthermore, the P-PO4 3- removal capacity of the system varied from 0.15 to 0.68 g m-2·day-1. The outlet effluent of the reactor was used as a nutrient source in the hydroponic production of zucchini seedlings, leading to an increase in the root dry weight and the stem diameter compared to the water alone. The produced biomass showed potential for use as feedstock to produce plant biostimulants with positive effects on root development and chlorophyll retention.
Collapse
Affiliation(s)
- Ainoa Morillas-España
- Department of Chemical Engineering, University of Almeria, Almeria, Spain
- CIESOL Solar Energy Research Centre, Joint Centre University of Almeria-CIEMAT, Almeria, Spain
| | - Raúl Pérez-Crespo
- Department of Chemical Engineering, University of Almeria, Almeria, Spain
| | - Silvia Villaró-Cos
- Department of Chemical Engineering, University of Almeria, Almeria, Spain
- CIESOL Solar Energy Research Centre, Joint Centre University of Almeria-CIEMAT, Almeria, Spain
| | | | - Tomas Lafarga
- Department of Chemical Engineering, University of Almeria, Almeria, Spain
- CIESOL Solar Energy Research Centre, Joint Centre University of Almeria-CIEMAT, Almeria, Spain
| |
Collapse
|
4
|
Kosewski G, Kowalówka M, Drzymała-Czyż S, Przysławski J. The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables-Methods and Results: A Critical Review. Foods 2023; 12:foods12112121. [PMID: 37297363 DOI: 10.3390/foods12112121] [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: 04/29/2023] [Revised: 05/19/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
This study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials (vegetables) subjected to various technological processes, including sous-vide. The analysis included 22 vegetables (cauliflower white rose, romanesco type cauliflower, broccoli, grelo, col cabdell cv. pastoret, col lllombarda cv. pastoret, brussels sprouts, kale cv. crispa-leaves, kale cv. crispa-stem, toscana black cabbage, artichokes, green beans, asparagus, pumpkin, green peas, carrot, root parsley, brown teff, white teff, white cardoon stalks, red cardoon stalks and spinach) from 18 research papers published in 2017 to 2022. The results after processing by various methods such as conventional, steaming and sous-vide cooking were compared to the raw vegetable results. The antioxidant status was mainly determined by the radical DPPH, ABTS and FRAP methods, the polyphenol content by the Folin-Ciocalteu reagent and the vitamin C content using dichlorophenolindophenol and liquid chromatography methods. The study results were very diverse, but in most studies, the cooking techniques contributed to reducing TAS, PC and vitamin C content, with the sous-vide process being most beneficial. However, future studies should focus on vegetables for which discrepancies in the results were noted depending on the author, as well as lack of clarity regarding the analytical methods used, e.g., cauliflower white rose or broccoli.
Collapse
Affiliation(s)
- Grzegorz Kosewski
- Chair and Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, ul. Rokietnicka 3, 60-806 Poznań, Poland
| | - Magdalena Kowalówka
- Chair and Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, ul. Rokietnicka 3, 60-806 Poznań, Poland
| | - Sławomira Drzymała-Czyż
- Chair and Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, ul. Rokietnicka 3, 60-806 Poznań, Poland
| | - Juliusz Przysławski
- Chair and Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, ul. Rokietnicka 3, 60-806 Poznań, Poland
| |
Collapse
|
5
|
Karafyllaki D, Narwojsz A, Kurp L, Sawicki T. Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana). Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04248-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Abstract
AbstractHorseradish (Armoracia rusticana) provides human organisms with various effective treatments for improving human health, and it constitutes a salubrious root used for culinary purposes. This outcome derives from the chemical composition and polyphenols content of horseradish. This study's objective was to determine individual polyphenols, total phenolic (TPC) and total flavonoid (TFC) contents, colour parameters, inhibition of advanced glycation end product (AGEs) formation and Trolox Equivalent Antioxidant Capacity (TEAC) by DPPH and ABTS of horseradish products. Phenolic acids and flavonoids were analysed by HPLC-DAD-MS method. Horseradish products were obtained by thermal treatments such as boiling, baking and sous-vide. Fresh and sous-vide samples were characterized by the most abundant TPC values, whereas TFC horseradish indicated the highest value after boiling treatment. Moreover, the highest values of antioxidant capacity in fresh horseradish roots were detected. Flavonoids presented lower concentrations than phenolic acids, while syringic acid was the most abundant phenolic compound. Horseradish, after sous-vide treatment, appeared to have a higher inhibition of AGEs formation. Thermal treatment of horseradish root increased the saturation of yellow (b*) and red (a*) colours and decreased colour brightness. Our findings indicate that horseradish products are a valuable source of polyphenols, with their profile, content, and antioxidant and anti-AGEs formation activity modulated by applied processes.
Collapse
|
6
|
Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of Brassica Vegetables. Antioxidants (Basel) 2023; 12:antiox12020490. [PMID: 36830048 PMCID: PMC9952021 DOI: 10.3390/antiox12020490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/10/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023] Open
Abstract
Brassica vegetables have demonstrated many health benefits over the years due to their composition of phenolic, flavonoid, and glucosinolate contents. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method that improves their phenolic content and antioxidant activity is required for both the processors and consumers. Thermal processing has been demonstrated as a method to improve the phenolic content and antioxidant status of Brassica vegetables. In the current study, four different thermal processing methods, including freeze-drying, sautéing, steaming, and air-frying, were employed for five different Brassica vegetables, including kale, broccoli sprouts, Brussels sprouts, red cabbage, and green cabbage. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were assessed using radical scavenging activity (DPPH and ABTS•+), reducing power (FRAP), and the chelating ability of metal ions. Among the methods tested, air-frying at 160 °C for 10 min showed the highest TPC, TFC, and antioxidant activity of the Brassica vegetables, while sautéing showed the lowest. The steam treatments were preferred over the freeze-drying treatments. Within the vegetables tested, both kale and broccoli sprouts contained higher antioxidant properties in most of the employed processing treatments. The results also indicated that there is a strong correlation between the TPC, TFC, and antioxidant activity (p < 0.05). This study indicates that air-frying could be used as a sustainable thermal processing method for improving biomolecules in Brassica vegetables.
Collapse
|
7
|
Zhang Y, Guo M, Mei J, Xie J. Effects of Different Postharvest Precooling Treatments on Cold-Storage Quality of Yellow Peach (Amygdalus persica). PLANTS 2022; 11:plants11182334. [PMID: 36145734 PMCID: PMC9504317 DOI: 10.3390/plants11182334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022]
Abstract
The rapid precooling of yellow peaches after harvest can minimize the tissue damage and quality deterioration of yellow peaches during postharvest storage. Refrigerator precooling (RPC), cold-water precooling (CWPC), strong-wind precooling (SWPC), fluidized-ice precooling (FIPC), and vacuum precooling (VPC) were used to precool the fresh yellow peaches. The yellow peaches after different precooling treatments were stored at 4 °C for 15 days. CWPC and RPC can effectively retard the respiration and ethylene peak production, reduce the quality loss of yellow peaches during postharvest storage, maintain the color and fruit hardness of yellow peaches, inhibit browning, maintain the contents of soluble solids, titratable acids, and ascorbic acid, increase the activity contents of superoxide dismutase (SOD) and peroxidase (POD), inhibit the decrease in the phenylalanine ammonia-lyase (PAL) activity, and delay the increase in the polyphenol oxidase (PPO) activity. The shelf life of yellow peaches with cold-water precooling and refrigerator precooling reached 15 days, which was 6 days longer than those of the VPC- and FIPC-treated samples, and 3 days longer than that of the SWPC-treated samples. Therefore, CWPC and RPC were effective methods to prolong the storage period and maintain the quality of yellow peaches during postharvest storage.
Collapse
Affiliation(s)
- Yuchen Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Meijie Guo
- College of Food Science and Technology, Shanghai Ocean University, 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 Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.); Tel.: +86-21-61900349 (J.M.); +86-21-61900351 (J.X.)
| | - 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 Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Correspondence: (J.M.); (J.X.); Tel.: +86-21-61900349 (J.M.); +86-21-61900351 (J.X.)
| |
Collapse
|
8
|
Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4833-4843. [PMID: 36276553 PMCID: PMC9579258 DOI: 10.1007/s13197-022-05570-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/08/2022] [Accepted: 08/04/2022] [Indexed: 11/30/2022]
Abstract
The non-proteinous amino acid L-theanine (L-THE) is associated with a range of health benefits including improvements in immune function, cardiovascular outcomes and cognition. The aims of this study were to develop a food product (mango sorbet; ms-L-THE) containing physiologically relevant doses of L-THE (0.2/100 g w/w) and determine its antioxidant, physicochemical and sensory properties in comparison to a mango sorbet without L-THE (ms). Total phenolic and flavanol content, and antioxidant analysis (DPPH, FRAP and ABTS) were determined spectrophotometrically. Both products were also evaluated for acceptability and likeability in healthy participants using the 9-point hedonic scale. Any differences that could be caused by the addition of L-THE were examined using the triangle test. Results indicated no significant differences between ms-L-THE and ms in taste of the products (p > 0.05), and the ms-L-THE was well received and accepted as a potential commercial product. Findings of the DPPH assay indicated significant difference between the two products (p < 0.05). In conclusion, we have successfully created a mango sorbet that contains a potentially physiologically relevant concentration of L-THE with antioxidant properties that could be used as a novel method of L-THE delivery to clinical and healthy populations.
Collapse
|
9
|
Onyeaka H, Nwabor O, Jang S, Obileke K, Hart A, Anumudu C, Miri T. Sous vide processing: a viable approach for the assurance of microbial food safety. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3503-3512. [PMID: 35218028 PMCID: PMC9313622 DOI: 10.1002/jsfa.11836] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/05/2022] [Accepted: 02/26/2022] [Indexed: 05/14/2023]
Abstract
As consumer needs change, innovative food processing techniques are being developed that have minimal impact on food quality and ensure its microbiological safety. Sous vide (SV) is an emerging technology of cooking foods in vacuum pouches at specific temperatures, which results in even heat distribution. Presented here is an overview of the current state of the art in the application of SV techniques for processing and preserving foods. Unlike the conventional thermal food processing approach, the precise nature of the SV method improves food quality, nutrition and shelf-life while destroying microorganisms. Foods processed by SV are usually subjected to temperatures between 50 and 100 °C. Although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, vegetative and spore forms of bacteria, is limited. However, the inactivation of spore-forming microbes can be enhanced by combining the technique with other non-thermal methods that exert negligible impact on the nutritional, flavour and sensory characteristics of foods. In addition to exploring the mechanism of action of SV technology, the challenges related to its implementation in the food industry are also discussed. SV method potential, applications, and impacts on spore-forming microbes and spore inactivation are explored in this review. Through the debate and discussion presented, further research and industrial applications of this food processing method could be guided. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Helen Onyeaka
- School of Chemical EngineeringUniversity of BirminghamEdgbastonUK
| | - Ozioma Nwabor
- Natural Products Research Center of Excellence, Division of Biological Science, Faculty of SciencePrince of Songkla UniversityHat YaiSongkhlaThailand
| | - Siwon Jang
- School of Chemical EngineeringUniversity of BirminghamEdgbastonUK
| | - KeChrist Obileke
- Renewable and Sustainable EnergyUniversity of Fort HareAliceEastern CapeSouth Africa
| | - Abarasi Hart
- Department of Chemical and Biological EngineeringThe University of SheffieldSheffieldUK
| | | | - Taghi Miri
- School of Chemical EngineeringUniversity of BirminghamEdgbastonUK
| |
Collapse
|
10
|
Alcántara-Zavala AE, de Dios Figueroa-Cárdenas J. Shelf life, physicochemical and antioxidant properties of red cactus pear pulque processed by ohmic heating and by conventional pasteurization. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
11
|
WANG C, LI N, WU L, XIA L, HU Z, LI X, QU Z, YANG J. Optimization of ultrasound-homogenization combined extraction of phenolics in peony roots and leaves. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.108621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - Nana LI
- North University of China, China
| | | | | | | | - Xiaojun LI
- North University of China, China; Nanolattix Biotech Corporation, China
| | - Zhican QU
- Nanolattix Biotech Corporation, China
| | | |
Collapse
|
12
|
Głuchowski A, Czarniecka-Skubina E, Tambor K, Jariené E. Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color. Molecules 2021; 27:5. [PMID: 35011238 PMCID: PMC8746197 DOI: 10.3390/molecules27010005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/13/2021] [Accepted: 12/18/2021] [Indexed: 11/16/2022] Open
Abstract
Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide heat treatment on the volatile compounds profile, sensory quality, and color of basil infusions. The material used for research was aqueous basil infusion prepared conventionally at 100 °C, and using the sous-vide method (65, 75, and 85 °C). The composition of volatile compounds was identified by GC/MS analysis, the sensory profile was assessed using a group of trained panelists, while the color was instrumentally assessed in the CIE Lab system. No significant differences were found in the intensity of the taste and aroma of basil infusions at different temperatures. Seventy headspace volatile compounds were identified in the analyzed samples, ten of which exceeded 2% of relative area percentage. The most abundant compounds were eucalyptol (27.1%), trans-ocimene (11.0%), β-linalool (9.2%), and β-myrcene (6.7%). Most of the identified compounds belonged to the terpenes and alcohols groups. Our findings show that the conventional herbal infusion was more like a sous-vide infusion prepared at the lowest temperature SV65, while SV75 and SV85 were similar to each other but different from the conventional. However, a smaller number of volatile compounds in the samples heated at higher temperatures of sous-vide were identified. The sous-vide samples showed a higher content of alkanes. The sous-vide method (p ≤ 0.05) resulted in darker, less green, and less yellow basil leaves than fresh and traditionally steeped ones. Long heat treatment under vacuum at higher temperatures causes a pronounced change in the aroma composition.
Collapse
Affiliation(s)
- Artur Głuchowski
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland; (A.G.); (K.T.)
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland; (A.G.); (K.T.)
| | - Krzysztof Tambor
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland; (A.G.); (K.T.)
| | - Elvyra Jariené
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Mangus University, LT-53361 Kaunas, Lithuania;
| |
Collapse
|
13
|
Sun R, Wu T, Guo H, Xu J, Chen J, Tao N, Wang X, Zhong J. Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data. NPJ Sci Food 2021; 5:30. [PMID: 34782644 PMCID: PMC8593017 DOI: 10.1038/s41538-021-00115-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 10/14/2021] [Indexed: 11/08/2022] Open
Abstract
In this work, lipid profile migration from muscle to juice during the tilapia muscle steaming process was revealed by a transactional analysis of data from ultra-high-performance liquid chromatography coupled with Q Exactive (UHPLC-QE) Orbitrap mass spectrometry (MS) and lipidomics. Firstly, the lipids in tilapia muscles and juices at different steaming time points were extracted and examined by UHPLC-QE Orbitrap mass spectrometry. Secondly, a transactional analysis procedure was developed to analyze the data from UHPLC-QE Orbitrap MS and lipidomics. Finally, the corrected lipidomics data and the normalized MS data were used for lipid migration analysis. The results suggested that the transactional analysis procedure was efficient to significantly decrease UHPLC-QE Orbitrap MS workloads and delete the false-positive data (22.4-36.7%) in lipidomics data, which compensated the disadvantages of the current lipidomics method. The lipid changes could be disappearance, full migration into juice, appearance in juice, appearance in muscle, appearance in both muscle and juice, and retention in the muscle. Moreover, the results showed 9 (compared with 52), 5 (compared with 116), and 10 (compared with 178) of lipid class (compared with individual lipid) variables showed significant differences among the different steaming times (0, 10, 30, and 60 min) in all the muscles, juices, and muscle-juice systems, respectively. These results showed significant lipid profile migration from muscle to juice during the tilapia steaming process.
Collapse
Affiliation(s)
- Rui Sun
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Tingting Wu
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Hao Guo
- Chongqing Institute of Forensic Science, Chongqing, 400021, China
| | - Jiamin Xu
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jiahui Chen
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Ningping Tao
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Xichang Wang
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jian Zhong
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning Province, China.
| |
Collapse
|
14
|
Anteh JD, Timofeeva OA, Mostyakova AA. Effects of humate and neodymium on phytochemical levels in kale at different ontogenetic stages. REGULATORY MECHANISMS IN BIOSYSTEMS 2021. [DOI: 10.15421/0221102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The increased global mortality caused by the rise in chronic diseases can be reduced by the consumption of antioxidant-rich foods. Leafy green kale (Brassica oleracea var. sabellica) has high nutritional value due to its high antioxidant content and its consumption is highly correlated with a reduced risk of developing some chronic diseases. The paper focuses on examining the effects of two different mineral nutrients – neodymium and potassium humate – on the accumulation of flavonoids, vitamin C, phenolic compounds, carotenoids and malondialdehyde (MDA) content in field-grown leafy green kale. Leaves from treated plants were collected at three stages of maturity –14 weeks, 18 weeks, and 22 weeks and subjected to spectrophotometric analysis. The results showed that the stimulatory effect of both mineral nutrients on the phytochemicals varied at the different growth stages - the highest significant effect of neodymium has been mostly observed at week 18 with high flavonoid, vitamin C, and carotenoid levels. Phenolic compounds for this variant are the same as in the control samples, while the level of malondialdehyde was reduced by 21.8%, signifying increased antioxidant activity. The rare earth element primarily maintained some phytochemical content at weeks 14 and 22. Following soil treatment with potassium humate, the levels of studied phytochemical compounds were either maintained or elevated at weeks 14, 18, and 22. Humic acid exerted the greatest decrease in malondialdehyde content in kale at week 14, indicating a reduction in the lipid peroxidation process in leaves. Accordingly, the harvest date of leafy green kale (Brassica oleracea var. sabellica) should depend on the type of mineral nutrient applied. The obtained results provide information that may be relevant to the production of functional varieties and enhance the nutritional and possibly the economic value of kale.
Collapse
|
15
|
Anti-Inflammatory and Antioxidant Properties of Ethanol Extracts of Raw, Blanched, Steamed, and Sous-Vide Cooked Okra (Abelmoschus esculentus L.) in LPS or H2O2-Treated RAW264.7 Cells. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11052432] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Okra (Abelmoschus esculentus L.) is a plant belonging to the Malvaceae family. All parts of okra, including the pod, leaf, and branch, are edible, with the pod being especially enriched with sugars, dietary fibers, minerals, vitamins, and antioxidants. It has beneficial effect against colitis, hepatitis, and gastric ulcer. However, studies on okra’s anti-inflammatory effects remain limited. It is known that cooking methods change nutrition and functional compounds in foods. In this study, we prepared ethanolic extracts of okra using four different cooking methods (raw, blanching, steaming, and sous-vide), and analyzed anti-inflammatory and antioxidant effects on lipopolysaccharide- (LPS) or hydrogen peroxide (H2O2)-treated RAW264.7 macrophages. Cell viability was similar between all four cooking methods, confirming that okra extracts (≤200 μg/mL) were not cytotoxic. All cooking methods inhibited nitric oxide production (indicator of inflammatory responses). Sous-vide cooking showed low inhibitory effect at 100–200 μg/mL of okra extract. Moreover, examining the mRNA expression of inducible cycloxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS) and inflammatory cytokines (tumor necrosis factor alpha (TNF-α), interleukin 6 (IL-6), and interleukin 1-beta (IL-1β)) showed inhibitory effects by all cooking methods. Reactive oxygen species (ROS) levels were also reduced for all cooking methods, with sous-vide cooking showing the highest rate of reduction. These results confirm the anti-inflammatory and antioxidant effects of raw and multimethod cooked okra. Notably, sous-vide cooking showed the greatest potential to improve okra’s therapeutic effects.
Collapse
|
16
|
Salehi B, Quispe C, Butnariu M, Sarac I, Marmouzi I, Kamle M, Tripathi V, Kumar P, Bouyahya A, Capanoglu E, Ceylan FD, Singh L, Bhatt ID, Sawicka B, Krochmal-Marczak B, Skiba D, El Jemli M, El Jemli Y, Coy-Barrera E, Sharifi-Rad J, Kamiloglu S, Cádiz-Gurrea MDLL, Segura-Carretero A, Kumar M, Martorell M. Phytotherapy and food applications from Brassica genus. Phytother Res 2021; 35:3590-3609. [PMID: 33666283 DOI: 10.1002/ptr.7048] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 12/28/2020] [Accepted: 01/25/2021] [Indexed: 01/26/2023]
Abstract
Plants of the genus Brassica occupy the top place among vegetables in the world. This genus, which contains a group of six related species of a global economic significance, three of which are diploid: Brassica nigra (L.) K. Koch, Brassica oleracea L., and Brassica rapa L. and three are amphidiploid species: Brassica carinata A. Braun, Brassica juncea (L.) Czern., and Brassica napus L. These varieties are divided into oily, fodder, spice, and vegetable based on their morphological structure, chemical composition, and usefulness of plant organs. The present review provides information about habitat, phytochemical composition, and the bioactive potential of Brassica plants, mainly antioxidant, antimicrobial, anticancer activities, and clinical studies in human. Brassica vegetables are of great economic importance around the world. At present, Brassica plants are grown together with cereals and form the basis of global food supplies. They are distinguished by high nutritional properties from other vegetable plants, such as low fat and protein content and high value of vitamins, fibers along with minerals. In addition, they possess several phenolic compounds and have a unique type of compounds namely glucosinolates that differentiate these crops from other vegetables. These compounds are also responsible for numerous biological activities to the genus Brassica as described in this review.
Collapse
Affiliation(s)
- Bahare Salehi
- Medical Ethics and Law Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Cristina Quispe
- Facultad de Ciencias de la Salud, Universidad Arturo Prat, Iquique, Chile
| | - Monica Butnariu
- Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timisoara, Romania
| | - Ioan Sarac
- Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timisoara, Romania
| | - Ilias Marmouzi
- Laboratoire de Pharmacologie et Toxicologie, Faculté de Médecine et de Pharmacie, Mohammed V University in Rabat, Rabat, Morocco
| | - Madhu Kamle
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, India
| | - Vijay Tripathi
- Department of Molecular and Cellular Engineering, Jacob Institute of Biotechnology and Bioengineering, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, India
| | - Pradeep Kumar
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, India
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, and Genomic Center of Human Pathologies, Mohammed V University, Rabat, Morocco
| | - Esra Capanoglu
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul, Turkey
| | - Fatma Duygu Ceylan
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul, Turkey
| | - Laxman Singh
- G.B. Pant National Institute of Himalayan Environment and Sustainable Development, Almora, India
| | - Indra D Bhatt
- G.B. Pant National Institute of Himalayan Environment and Sustainable Development, Almora, India
| | - Barbara Sawicka
- Department of Plant Production Technology and Commodities Science, University of Life Sciences, Lublin, Poland
| | - Barbara Krochmal-Marczak
- Department of Production and Food Safety, State Higher Vocational School named after Stanislaw Pigon, Krosno, Poland
| | - Dominika Skiba
- Department of Plant Production Technology and Commodities Science, University of Life Sciences, Lublin, Poland
| | - Meryem El Jemli
- Pharmacodynamy Research Team ERP, Laboratory of Pharmacology and Toxicology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat, Morocco
| | - Yousra El Jemli
- Faculty of Science and Technology, University of Cadi Ayyad Marrakech, Marrakesh, Morocco
| | - Ericsson Coy-Barrera
- Bioorganic Chemistry Laboratory, Facultad de Ciencias Básicas y Aplicadas, Universidad Militar Nueva Granada, Campus Nueva Granada, Cajicá, Colombia
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Facultad de Medicina, Universidad del Azuay, Cuenca, Ecuador
| | - Senem Kamiloglu
- Science and Technology Application and Research Center (BITAUM), Bursa Uludag University, Bursa, Turkey
| | - María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain.,Research and Development Functional Food Centre (CIDAF), University of Granada, Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain.,Research and Development Functional Food Centre (CIDAF), University of Granada, Granada, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, and Centre for Healthy Living, University of Concepción, Concepción, Chile.,Universidad de Concepción, Unidad de Desarrollo Tecnológico, UDT, Concepcion, Chile
| |
Collapse
|
17
|
Zavadlav S, Blažić M, Van de Velde F, Vignatti C, Fenoglio C, Piagentini AM, Pirovani ME, Perotti CM, Bursać Kovačević D, Putnik P. Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods 2020; 9:E1537. [PMID: 33113877 PMCID: PMC7693970 DOI: 10.3390/foods9111537] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/19/2020] [Accepted: 10/20/2020] [Indexed: 12/18/2022] Open
Abstract
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers' growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.
Collapse
Affiliation(s)
- Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47 000 Karlovac, Croatia;
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47 000 Karlovac, Croatia;
| | - Franco Van de Velde
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
| | - Charito Vignatti
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
| | - Cecilia Fenoglio
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - Andrea M. Piagentini
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - María Elida Pirovani
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - Cristina M. Perotti
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral (FIQ, UNL/CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Greenbird Medical Inc., Trg dr. Žarka Dolinara 18, 48 000 Koprivnica, Croatia
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| |
Collapse
|
18
|
Jakubczyk A, Karaś M, Stanikowski P, Rutkowska B, Dziedzic M, Zielińska E, Szychowski KA, Binduga UE, Rybczyńska-Tkaczyk K, Baraniak B. Characterisation of Biologically Active Hydrolysates and Peptide Fractions of Vacuum Packaging String Bean ( Phaseolus vulgaris L.). Foods 2020; 9:E842. [PMID: 32605271 PMCID: PMC7404719 DOI: 10.3390/foods9070842] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/23/2020] [Accepted: 06/24/2020] [Indexed: 12/12/2022] Open
Abstract
The aim of the study is to characterise biologically active hydolysates and peptide fractions obtained from vacuum-packed string beans (Phaseolus vulragis L.) (PB). Unpacked beans were a control sample. The influence on human squamous carcinoma cell line SCC-15 (ATCC CRL-1623) was determined. Packed bean (PB) and unpacked bean (UB) extracts were found to exert no effect on the tongue squamous carcinoma cells. The results of the study indicated that the packing process contributed to the retention of protein, soluble dietary fibre, and free sugar (2.36, 3.5, and 1.79 g/100 d.m., respectively). PB was characterised by higher antioxidant activity (expressed as neutralisation of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH·) free radicals) as well as Fe2+ chelation and reducing power (IC50 = 54.56, 0.46, 3.85 mg mL-1; 0.088 A700/peptide content, respectively) than the UB samples before hydrolysis. The hydrolysis process enhanced these properties. The IC50 value of lipase and α-amylase inhibitory activity of the hydrolysates obtained from UB was reduced. The PB and UB fractions exhibited a certain level of antimicrobial activity against S. aureus and E. coli. Candida albicans were not sensitive to these peptide fractions.
Collapse
Affiliation(s)
- Anna Jakubczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Monika Karaś
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Piotr Stanikowski
- Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Beata Rutkowska
- Scientific Students Group of Food Biochemistry and Nutrition Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland; (B.R.); (M.D.)
| | - Magdalena Dziedzic
- Scientific Students Group of Food Biochemistry and Nutrition Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland; (B.R.); (M.D.)
| | - Ewelina Zielińska
- Department of Analysis and Assessment of Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Konrad A. Szychowski
- Department of Lifestyle Disorders and Regenerative Medicine, University of Information Technology and Management in Rzeszow, 35-225 Rzeszów, Poland; (K.A.S.); (U.E.B.)
| | - Urszula E. Binduga
- Department of Lifestyle Disorders and Regenerative Medicine, University of Information Technology and Management in Rzeszow, 35-225 Rzeszów, Poland; (K.A.S.); (U.E.B.)
| | - Kamila Rybczyńska-Tkaczyk
- Department of Environmental Microbiology, University of Life Sciences in Lublin, 20-069 Lublin, Poland;
| | - Barbara Baraniak
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| |
Collapse
|
19
|
Martínez S, Armesto J, Gómez-Limia L, Carballo J. Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review. Food Chem 2020; 313:126065. [DOI: 10.1016/j.foodchem.2019.126065] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 10/28/2019] [Accepted: 12/14/2019] [Indexed: 12/14/2022]
|
20
|
Llorent-Martínez E, Ortega-Vidal J, Ruiz-Riaguas A, Ortega-Barrales P, Fernández-de Córdova M. Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini. Food Res Int 2020; 129:108798. [DOI: 10.1016/j.foodres.2019.108798] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 10/31/2019] [Accepted: 11/01/2019] [Indexed: 01/14/2023]
|
21
|
Lafarga T, Rodríguez-Roque MJ, Bobo G, Villaró S, Aguiló-Aguayo I. Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables. Food Sci Biotechnol 2019; 28:1713-1721. [PMID: 31807344 PMCID: PMC6859129 DOI: 10.1007/s10068-019-00618-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 03/20/2019] [Accepted: 04/21/2019] [Indexed: 02/01/2023] Open
Abstract
Ultrasound processing can result in cell wall disruption, facilitating the release of the cellular content. Therefore, we hypothesized that sonication of vegetables could be used as a pre-treatment to increase the bioaccessibility of phenolic and antioxidant compounds. Overall, sonication (40 kHz, 250 W, 4 °C, 20 min) did not affect the main physicochemical parameters of tomato, lettuce, zucchini, and green and red pepper (p < 0.05). The polyphenolic content and antioxidant activity of digestive enzymatic extracts was higher than that of water:methanol extracts (p < 0.05). In addition, sonication resulted in increased bioaccessibility of phenolic compounds in lettuce and green pepper (p < 0.05), while no effect was observed for tomato, red pepper, and zucchini samples suggesting a matrix-dependent effect. The amount of phenolic compounds and antioxidants released by vegetables during a simulated gastrointestinal digestion may be higher than the one that can be expected from measurements in usual aqueous-organic extracts.
Collapse
Affiliation(s)
- Tomás Lafarga
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
| | | | - Gloria Bobo
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
| | - Silvia Villaró
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
| |
Collapse
|
22
|
Cao X, Chen J, Islam MN, Xu W, Zhong S. Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying. Molecules 2019; 24:molecules24234291. [PMID: 31775311 PMCID: PMC6930454 DOI: 10.3390/molecules24234291] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/21/2019] [Accepted: 11/22/2019] [Indexed: 01/27/2023] Open
Abstract
To examine the processing characteristics and high quality of an improved microwave vacuum drying system, litchi fruits were dried using intermittent microwave volumetric heating while microwave vacuum drying at 2 W/g was carried out for comparison; the intermittent microwave heating profiles were set as (1) 5 min drying-on, 5 min drying-off; (2) 5 min drying-on, 10 min drying-off; and (3) 5 min drying-on, 15 min drying-off. Energy consumption during drying was determined, and physicochemical properties such as moisture content, vitamin C, total phenolics, color, and sensory evaluation of dried products were assessed. In microwave vacuum drying, intermittent microwave volumetric heating was found to be energy-efficient (about 32 KJ/g to 45 KJ/g) and saved at least 31% of energy consumption compared with microwave vacuum drying as well as decreasing product browning. In addition, microwave volumetric heating had no substantial effects on sugar and protein contents, while antioxidants were affected significantly (p ≤ 0.05). Moreover, sensory evaluation showed that intermittent microwave-assisted vacuum drying (IMVD) increased the acceptance of the dried product compared with microwave vacuum drying (MVD).
Collapse
Affiliation(s)
- Xiaohuang Cao
- College of Food and Technology, Guangdong Ocean University, Zhanjiang 524000, China; (X.C.); (J.C.)
| | - Jianping Chen
- College of Food and Technology, Guangdong Ocean University, Zhanjiang 524000, China; (X.C.); (J.C.)
| | - Md. Nahidul Islam
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark;
| | - Wanxiu Xu
- College of engineering, Zhejiang Normal University, Jinhua 321004, China
- Correspondence: (W.X.); (S.Z.); Tel.: +86-(0)579-8228-8685 (W.X.); +86-188-2669-9336 (S.Z.)
| | - Saiyi Zhong
- College of Food and Technology, Guangdong Ocean University, Zhanjiang 524000, China; (X.C.); (J.C.)
- Correspondence: (W.X.); (S.Z.); Tel.: +86-(0)579-8228-8685 (W.X.); +86-188-2669-9336 (S.Z.)
| |
Collapse
|
23
|
Li R, Hao R, Zhu Y. Steam radish sprout (
Raphanus sativus
L.): active substances, antioxidant activities and non‐targeted metabolomics analysis. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14233] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ru Li
- College of Food Science & Nutritional Engineering China Agricultural University No. 17 Qinghua East Rd Beijing 100083China
| | - Rui Hao
- College of Food Science & Nutritional Engineering China Agricultural University No. 17 Qinghua East Rd Beijing 100083China
| | - Yi Zhu
- College of Food Science & Nutritional Engineering China Agricultural University No. 17 Qinghua East Rd Beijing 100083China
| |
Collapse
|
24
|
Lafarga T, Gallagher E, Bademunt A, Viñas I, Bobo G, Villaró S, Aguiló-Aguayo I. Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13861] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Tomás Lafarga
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny; Lleida Spain
| | - Eimear Gallagher
- Department of Food Chemistry and Technology; Teagasc Food Research Centre Ashtown; Dublin Ireland
| | - Ariadna Bademunt
- Food Technology Department, XaRTA-Postharvest, Agrotecnio Center; University of Lleida; Lleida Spain
| | - Inmaculada Viñas
- Food Technology Department, XaRTA-Postharvest, Agrotecnio Center; University of Lleida; Lleida Spain
| | - Gloria Bobo
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny; Lleida Spain
| | - Silvia Villaró
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny; Lleida Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny; Lleida Spain
| |
Collapse
|
25
|
Pasławska M, Nawirska-Olszańska A, Stępień B, Klim A. The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale ( Brassica oleracea L. Var. Acephala) Leaves. Molecules 2018; 23:molecules23112764. [PMID: 30366390 PMCID: PMC6278522 DOI: 10.3390/molecules23112764] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/19/2018] [Accepted: 10/23/2018] [Indexed: 12/03/2022] Open
Abstract
The aim of the work was to assess the possibility of obtaining high bioactivity dried kale using a vacuum impregnation as the preliminary processing before the drying. Kale leaves underwent vacuum impregnation in freshly squeezed onion juice and in sodium chloride solution utilising the following impregnation process parameters: At the vacuum stage, 6 kPa reduced pressure for 1 min, dosing the impregnating solution and keeping the sample under vacuum for 2 min, and then 6 min in impregnating solution at atmospheric pressure. Fluidized bed drying of kale was conducted using inert polypropylene balls, utilising a drying air temperature in a range from 70 to 130 °C. The drying kinetics were described, and the dehydrated product’s quality was assessed, on the basis of these selected characteristics: The content of chlorophylls, polyphenols and carotenoids, and antioxidant activity measured with ABTS+, dry matter, water activity and colour. It was determined that protective influence of vacuum impregnation before fluidized bed drying was seen only in the case of using temperatures of 90 and 110 °C. The highest content of bioactive components in dried kale was obtained in the case of using onion juice impregnation and drying at 110 °C.
Collapse
Affiliation(s)
- Marta Pasławska
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
| | - Agnieszka Nawirska-Olszańska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37, 51-630 Wrocław, Poland.
| | - Bogdan Stępień
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
| | - Angelika Klim
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
| |
Collapse
|