1
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Lian F, Cheng JH, Ma J, Sun DW. Unveiling microwave and Roasting-Steam heating mechanisms in regulating fat changes in pork using cell membrane simulation. Food Chem 2024; 441:138397. [PMID: 38219363 DOI: 10.1016/j.foodchem.2024.138397] [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: 08/18/2023] [Revised: 12/18/2023] [Accepted: 01/06/2024] [Indexed: 01/16/2024]
Abstract
Fat reduction due to heating or cooking is an important issue in a healthy diet. In the current study, pork subcutaneous back fat was treated via microwave heating (MH) within 10-90 s and roasting - steam heating (RSH) within 2-30 min and their dynamic changes of individual adipocytes were explored by using vesicles as a bio-membrane model. The result showed that MH and RSH significantly increased fat loss (P < 0.05), with the maximum losses being 74.1 % and 65.6 %, respectively. The mechanical strength of connective tissue decreased and then increased slightly. The microstructure demonstrated that MH and RSH treatments facilitated a large outflow of fat, showing that the particle size of the vesicle and individual adipocytes increased and then decreased. It is thus feasible to study the dynamic changes of individual adipocytes in regulating fat reduction using cell membrane simulation.
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Affiliation(s)
- Fengli Lian
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Ji Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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2
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Wang Y, Shen J, Meng F, Lu Z, Lv F, Zhou L, Zhao H. Effects of monolauroyl-galactosylglycerol on membrane fatty acids and properties of Bacillus cereus. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12567-4. [PMID: 37204449 DOI: 10.1007/s00253-023-12567-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 03/28/2023] [Accepted: 04/25/2023] [Indexed: 05/20/2023]
Abstract
The purpose of this study was to provide new ideas for the antibacterial mechanism of monolauroyl-galactosylglycerol (MLGG) from the perspective of cell membranes. The changes in cell membrane properties of Bacillus cereus (B. cereus) CMCC 66,301 exposed to different concentrations (1 × MIC (minimum inhibitory concentration), 2 × MIC, 1 × MBC (minimum bacterial concentration)) of MLGG were evaluated. It was found that the lag phase of B. cereus cells was prolonged at low concentration MLGG (1 × MIC and 2 × MIC), while about 2 log CFU/mL reduction in B. cereus populations were observed when exposed to high concentration MLGG (1 × MBC). MLGG treated B. cereus displayed obvious membrane depolarization, while membrane permeability had no change using PI (propidium iodide) staining. Significant increase in the membrane fluidity in response to MLGG exposure occurred, which was consistent with the modification of membrane fatty acids compositions, where the relative content of straight-chain fatty acids (SCFAs) and unsaturated fatty acids (UFAs) increased, while branched-chain fatty acids (BCFAs) decreased significantly. The decreased transition Tm value and cell surface hydrophobicity was also observed. Additionally, effect of MLGG on bacterial membrane compositions were explored at the submolecular level by infrared spectroscopy. Resistance tests of B. cereus to MLGG had demonstrated the advantages of MLGG as a bacteriostatic agent. Collectively, these studies indicate that modifying the fatty acid composition and properties of cellular membranes through MLGG exposure is crucial for inhibiting bacteria growth, providing new insights into the antimicrobial mechanisms of MLGG. KEY POINTS: • Monolauroyl-galactosylglycerol inserted into B. cereus lipid bilayer membrane • Monolauroyl-galactosylglycerol treatment caused B. cereus membrane depolarization • Monolauroyl-galactosylglycerol resulted in B. cereus membrane fatty acids alteration.
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Affiliation(s)
- Ying Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, China
| | - Juan Shen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, China
| | - Fanqiang Meng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, China
| | - Fengxia Lv
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, China
| | - Libang Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, China
| | - Haizhen Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu Province, China.
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3
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Zhang L, Yang N, Jin Y, Xu X. Putative inactivation mechanism and germicidal efficacy of induced electric field against Staphylococcus aureus. Food Microbiol 2023; 111:104208. [PMID: 36681392 DOI: 10.1016/j.fm.2022.104208] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 12/09/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022]
Abstract
Induced electric field (IEF), as an alternative non-conventional processing technique, is utilized to sterilize liquid foods. In this study, the survival and sublethal injury of S. aureus under IEF were investigated in 0.85% normal saline, and the inactivation mechanism of IEF was expounded. The plate count results showed that the sublethal injury rates remained above 90% after IEF treatment for more than 8.4 s, and 7.1 log CFU/mL of S. aureus was completely inactivated after 14 s IEF treatment. Scanning electron microscopy and transmission electron microscope images showed that IEF caused the destruction of cell membrane and internal substructure, and the damage to intracellular substructure was more severe. Altered membrane integrity or permeability was demonstrated through flow cytometry and confocal laser scanning microscope analysis, and the different damage to cells was quantified by propidium iodide & 5-carboxy fluorescein diacetate single and double staining. In addition, IEF treatment also decreased the membrane potential and esterase activity of S. aureus cells. Putative inactivation mechanism of IEF against S. aureus is a complex process, and its apoptosis is the result of the combination of several factors, which provide a basis for understanding the inactivation mechanism of IEF.
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Affiliation(s)
- Lingtao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
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4
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Malik F, Iqbal A, Zia S, Ranjha MMAN, Khalid W, Nadeem M, Selim S, Hadidi M, Moreno A, Manzoor MF, Kowalczewski PŁ, Aadil RM. Role and mechanism of fruit waste polyphenols in diabetes management. OPEN CHEM 2023. [DOI: 10.1515/chem-2022-0272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
Among various diseases in humans, diabetes is one of the most complicated disorders resulting either from the malfunctioning of β cells, causing a poor discharge of insulin from them, or poor functioning of the liberated insulin. A wide array of chemical compounds so-called secondary metabolites are present in plants. These phytochemicals are produced as by-products of metabolism and play a key role in plant protection. However, in humans, they offer several beneficial functions. Polyphenols are an important class of phytochemicals and apart from fruits, they are also found in their major wastes mainly including the peel, pomace, and seed. The current review is aimed to focus on the potential sources, distribution, and extraction/isolation of polyphenols from major fruit wastes along with highlighting their medicinal and therapeutic benefits, especially in the management of diabetes.
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Affiliation(s)
- Faiqa Malik
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Aqsa Iqbal
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Sabika Zia
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | | | - Waseem Khalid
- Department of Food Science, Government College University Faisalabad , Faisalabad , Pakistan
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha , Sargodha , Pakistan
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University , Sakaka 72341 , Saudi Arabia
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha , 13071 , Ciudad Real , Spain
| | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha , 13071 , Ciudad Real , Spain
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University , Foshan , China
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture , Faisalabad , 38000 , Pakistan
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5
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Wu S, Xu X, Yang N, Jin Y, Jin Z, Xie Z. Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism. Food Microbiol 2021; 102:103928. [PMID: 34809954 DOI: 10.1016/j.fm.2021.103928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 10/23/2021] [Accepted: 10/25/2021] [Indexed: 12/28/2022]
Abstract
Non-conventional heating technology based on electric fields can be utilized to process liquid foods. In this study, the induced electric field (IEF) was investigated to clarify its inactivation mechanism on E.coli. Staining results show that inactivation of E.coli by IEF can be attributed to the reversible destruction of the cell membrane, followed by the denaturation of intracellular enzymes, and finally the irreversible rupture of the cell membrane. The increased levels of extracellular proteins and nucleic acids were also observed. IEF treatment at 400 Hz and 800 V (or 53 V/cm) results in a reduction of 4.5 log CFU·mL-1 in the number of E.coli. Storage life analysis shows that IEF treatment can improve the stability of apple juice and the content of bioactive components. Thus, IEF is a potential technique for liquid food processing.
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Affiliation(s)
- Shilin Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; International Joint Laboratory on Food Safety, Synergetie Innovation Center of Food Satety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academic of Sciences, Jinan, 250301, PR China; South China Agricultural University, Guangzhou, 510642, PR China.
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
| | - Zhengjun Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China
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6
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Review of the application of pulsed electric fields (PEF) technology for food processing in China. Food Res Int 2020; 137:109715. [PMID: 33233287 DOI: 10.1016/j.foodres.2020.109715] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/24/2020] [Accepted: 09/11/2020] [Indexed: 12/17/2022]
Abstract
With the improvement of living standards, growing consumer demand for high-quality and natural foods has led to the development of new mild processes to enhance or replace conventional thermal and chemical methods for food processing. Pulsed electric fields (PEF) is an emerging and promising non-thermal food processing technology, which is ongoing from laboratory and pilot plant level to the industrial level. Chinese researchers have made tremendous advances in the potential applications of PEF for processing a wide range of food commodities over the last few years, which contributes to the current understanding and development of PEF technology. The objective of this paper is to conduct a systematic review on the achievements of PEF technology used for food processing in China and the corresponding processing principles. Research on the applicability of PEF in food processing suggests that PEF can be used alone or in combination with other methods, not only to inactivate microorganisms and extract active constituents, but also to modify biomacromolecules, enhance chemical reactions and accelerate the aging of fermented foods, which are mainly related to permeabilization of biomembranes, occurrence of electrochemical and electrolytic reactions, polarization and realignment of molecules, and reduction of activation energy of chemical reactions induced by PEF treatments. In addition, some of the most important challenges for the successful implementation of large-scale industrial applications of PEF technology in the food industry are discussed. The results bring out the benefits of both researchers and the industry.
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7
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Zhou X, Pu H, Sun DW. DNA functionalized metal and metal oxide nanoparticles: principles and recent advances in food safety detection. Crit Rev Food Sci Nutr 2020; 61:2277-2296. [PMID: 32897734 DOI: 10.1080/10408398.2020.1809343] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The frequent occurrence of food safety incidents has given rise to unprecedented concern about food contamination issues for both consumers and the industry. Various contaminations in food pose serious threats to food safety and human health. Many detection methods were studied to address the challenge. Recently, biosensors relying on deoxyribonucleic acid (DNA)-functionalized nanoparticles have been developed as an efficient and effective detection method. In the current review, the strategies for DNA assembly metal and metal oxide nanoparticles are elaborated, recent applications of the sensors based on DNA-functionalized nanoparticles in food contaminant detection are discussed. Pathogenic bacteria, heavy metal ions, mycotoxins, antibiotics, and pesticides are covered as food contaminants. Additionally, limitations and future trends of functionalized nanoparticles-based technology are also presented. The current review indicates that DNA-functionalized metal and metal oxide nanoparticles are a novel nanomaterial with unique biological and physical properties for developing electrochemical, fluorescent, colourimetric and surface-enhanced Raman spectroscopy (SERS) sensors, etc. Compared with conventional detection techniques, DNA-functionalized metal and metal oxide nanoparticles have considerable advantages with high accuracy, high specificity, micro-intelligence, and low cost. Nevertheless, the stability of these sensors and the limitations of real-time detection are still under discussion. Therefore, more tolerant, portable, and rapid DNA sensors should be developed to better the real-time monitoring of harmful contaminants.
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Affiliation(s)
- Xiyi Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Hongbin Pu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, Ireland
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8
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Umair M, Jabbar S, Senan AM, Sultana T, Nasiru MM, Shah AA, Zhuang H, Jianhao Z. Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice. Foods 2019; 8:foods8110593. [PMID: 31752440 PMCID: PMC6915544 DOI: 10.3390/foods8110593] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 10/30/2019] [Accepted: 11/08/2019] [Indexed: 11/28/2022] Open
Abstract
Influence of the combined effect of ultra-sonication (US) and high-voltage cold plasma treatment (HVCP) on the quality parameters of fresh carrot juice has been studied. During the treatment of ultra-sonication, carrot juice was subjected to a 0.5 inch probe for 3 min by adjusting the pulse duration 5 s on and off at 20 kHz frequency, amplitude level 80%. The ultrasound intensity was measured by using a thermocouple and was 46 Wcm−2. The temperature was maintained at 10 °C by an automatic control unit. During the treatment of HVCP, carrot juice was then subjected to dielectric barrier discharge (DBD) plasma discharge at 70 kV voltage for 4 min. Significant increases were observed when HVCP treated carrot juice was tested against total carotenoids, lycopene, and lutein when compared to the control treatments. Moreover, this increase was raised to its highest in all pigments, chlorogenic acid, sugar contents, and mineral profile, as the results of ultra-sonication when combined with high voltage atmospheric cold plasma (US-HVCP). Whereas, a significant decreased was observed in Mg, total plate count, yeast, and mold after US-HVCP treatment. Furthermore, results indicated that the combined effect of US-HVCP treatment has improved the quality and led to a higher concentration of lycopene, lutein, chlorogenic acid, and mineral compounds (Na, K, and P). Therefore, the findings of the current study suggested that US-HVCP treatment is a novel combined technique that could provide better quality and more stability during the processing of carrot juice with better physicochemical properties and bio-available nutrients, so this novel processing technique could serve as an alternative to traditional processes.
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Affiliation(s)
- Muhammad Umair
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; (M.U.); (A.M.S.); (M.M.N.)
| | - Saqib Jabbar
- Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad 44000, Pakistan;
| | - Ahmed M. Senan
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; (M.U.); (A.M.S.); (M.M.N.)
| | - Tayyaba Sultana
- College of Public Administration, Nanjing Agriculture University Nanjing, Nanjing 210095, Jiangsu, China;
| | - Mustapha M. Nasiru
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; (M.U.); (A.M.S.); (M.M.N.)
| | - Assar A Shah
- National Forage Breeding Innovation Base, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China;
| | - Hong Zhuang
- Quality & Safety Assessment Research Unit, USDA-ARS, Athens, GA 30605, USA;
| | - Zhang Jianhao
- National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; (M.U.); (A.M.S.); (M.M.N.)
- Correspondence: ; Tel.: +86-25-8439-9096
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9
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Pulsed Electric Field-Assisted Ethanolic Extraction of Date Palm Fruits: Bioactive Compounds, Antioxidant Activity and Physicochemical Properties. Processes (Basel) 2019. [DOI: 10.3390/pr7090585] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
The current study was aimed to observe the influence of pulsed electric field (PEF) on the extraction of bioactive components; antioxidant activity and physicochemical properties of date palm fruit extract (DPFE) as compared to the extract untreated by PEF. The fruit was treated with PEF (frequency: 10 Hz, time: 100 µs, pulses number: 30, electric field strength (EFS): 1, 2, and 3 kV/cm. The results show that PEF has a positive impact on the total content of carotenoids, anthocyanins, flavonoids, and phenolics by increasing the EFS. DPFE treated with PEF exhibit a strong antioxidant activity as compared to untreated extract, while electrical conductivity, pH values, and titratable acidity were not affected by PEF. The results indicate a notable increase in the volatile components in DPFE treated with PEF at 3 kV/cm. Thus, PEF treatment can assist the ethanolic extraction of DPFE to improve the bioactivity and antioxidative activity. These findings suggest that PEF can be a more suitable technique to enhance solvent extraction on a commercial basis.
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10
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Ahmad T, Butt MZ, Aadil RM, Inam‐ur‐Raheem M, Abdullah, Bekhit AE, Guimarães JT, Balthazar CF, Rocha RS, Esmerino EA, Freitas MQ, Silva MC, Sameen A, Cruz AG. Impact of nonthermal processing on different milk enzymes. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12622] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Talha Ahmad
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Zubair Butt
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Abdullah
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore54000Pakistan
| | | | - Jonas T Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Celso F Balthazar
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Ramom S Rocha
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Erick A Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Mônica Q Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
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11
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Wang R, Ou Y, Zeng X, Guo C. Membrane fatty acids composition and fluidity modification in
Salmonella
Typhimurium by culture temperature and resistance under pulsed electric fields. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14137] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ruo‐Yong Wang
- Institute of Environmental and Operational Medicine Tianjin 300050 China
- Air Force Medical Center PLA Beijing 100142 China
| | - Yun Ou
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510641 China
| | - Chang‐Jiang Guo
- Institute of Environmental and Operational Medicine Tianjin 300050 China
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12
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Liu ZW, Zeng XA, Ngadi M. Enhanced extraction of phenolic compounds from onion by pulsed electric field (PEF). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13755] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Zhi-Wei Liu
- School of Food Science and Technology; Hunan Agricultural University; Changsha China
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; Changsha China
- Bioresource Engineering Department; McGill University; Ste-Anne-de-Bellevue Quebec Canada
| | - Xin-An Zeng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou China
| | - Michael Ngadi
- Bioresource Engineering Department; McGill University; Ste-Anne-de-Bellevue Quebec Canada
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13
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Wang QY, Zeng XA, Liu ZW, Brennan CS. Variations in cellular membrane fatty acid composition ofEscherichia coliin resistance to pulsed electric fields induced by eugenol. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13740] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Qian-Yi Wang
- School of Food Science and Engineering; South China University of Technology; Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center); Guangzhou China
| | - Xin-An Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center); Guangzhou China
| | - Zhi-Wei Liu
- College of Food Science and Technology; Hunan Agricultural University; Changsha China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand
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14
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Aadil RM, Zeng X, Han Z, Sahar A, Khalil AA, Rahman UU, Khan M, Mehmood T. Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13507] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rana Muhammad Aadil
- College of Light Industry and Food Sciences, South China University of TechnologyGuangzhou510641 China
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
| | - Xin‐An Zeng
- College of Light Industry and Food Sciences, South China University of TechnologyGuangzhou510641 China
| | - Zhong Han
- College of Light Industry and Food Sciences, South China University of TechnologyGuangzhou510641 China
| | - Amna Sahar
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
| | - Anees Ahmed Khalil
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
| | - Ubaid Ur Rahman
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
| | - Muneeb Khan
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
| | - Tariq Mehmood
- National Institute of Food Science and Technology, University of AgricultureFaisalabad Pakistan
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15
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Yang HF, Zeng XA, Wang LH, Yu SJ, Brennan MA. Ethyl carbamate control by genomic regulation of arginase in Saccharomyces cerevisiaeEC1118 in sugarcane juice fermentation. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13261] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hua-Feng Yang
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xin-An Zeng
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Lang-Hong Wang
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Shu-Juan Yu
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Food Green Processing and Nutrition Regulation Research Center of Guangdong Province; China
| | - Margaret A. Brennan
- School of Food Sciences and Engineering; South China University of Technology; Guangzhou 510640 China
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
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16
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Effect of cell membrane fatty acid composition of Escherichia coli on the resistance to pulsed electric field (PEF) treatment. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Yun O, Zeng XA, Brennan CS, Zhi-wei L. Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance ofSalmonellaTyphimurium. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13297] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Ou Yun
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
| | - Liu Zhi-wei
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
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18
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Effect of Pulsed Electric Field on Membrane Lipids and Oxidative Injury of Salmonella typhimurium. Int J Mol Sci 2016; 17:ijms17081374. [PMID: 27556460 PMCID: PMC5000769 DOI: 10.3390/ijms17081374] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 08/10/2016] [Accepted: 08/12/2016] [Indexed: 11/17/2022] Open
Abstract
Salmonella typhimurium cells were subjected to pulsed electric field (PEF) treatment at 25 kV/cm for 0–4 ms to investigate the effect of PEF on the cytoplasmic membrane lipids and oxidative injury of cells. Results indicated that PEF treatment induced a decrease of membrane fluidity of Salmonella typhimurium (S. typhimuriumi), possibly due to the alterations of fatty acid biosynthesis-associated gene expressions (down-regulation of cfa and fabA gene expressions and the up-regulation of fabD gene expression), which, in turn, modified the composition of membrane lipid (decrease in the content ratio of unsaturated fatty acids to saturated fatty acids). In addition, oxidative injury induced by PEF treatment was associated with an increase in the content of malondialdehyde. The up-regulation of cytochrome bo oxidase gene expressions (cyoA, cyoB, and cyoC) indicated that membrane damage was induced by PEF treatment, which was related to the repairing mechanism of alleviating the oxidative injury caused by PEF treatment. Based on these results, we achieved better understanding of microbial injury induced by PEF, suggesting that micro-organisms tend to decrease membrane fluidity in response to PEF treatment and, thus, a greater membrane fluidity might improve the efficiency of PEF treatment to inactivate micro-organisms.
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19
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Wang LH, Wang MS, Zeng XA, Zhang ZH, Gong DM, Huang YB. Membrane Destruction and DNA Binding of Staphylococcus aureus Cells Induced by Carvacrol and Its Combined Effect with a Pulsed Electric Field. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6355-6363. [PMID: 27420472 DOI: 10.1021/acs.jafc.6b02507] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Carvacrol (5-isopropyl-2-methylphenol, CAR) is an antibacterial ingredient that occurs naturally in the leaves of the plant Origanum vulgare. The antimicrobial mechanism of CAR against Staphylococcus aureus ATCC 43300 was investigated in the study. Analysis of the membrane fatty acids by gas chromatography-mass spectrometry (GC-MS) showed that exposure to CAR at low concentrations induced a marked increase in the level of unbranched fatty acids (from 34.90 ± 1.77% to 62.37 ± 4.26%). Moreover, CAR at higher levels severely damaged the integrity and morphologies of the S. aureus cell membrane. The DNA-binding properties of CAR were also investigated using fluorescence, circular dichroism, molecular modeling, and atomic-force microscopy. The results showed that CAR bound to DNA via the minor-groove mode, mildly perturbed the DNA secondary structure, and induced DNA molecules to be aggregated. Furthermore, a combination of CAR with a pulsed-electric field was found to exhibit strong synergistic effects on S. aureus.
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Affiliation(s)
| | | | | | | | - De-Ming Gong
- School of Biological Sciences, The University of Auckland , Auckland 1142, New Zealand
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20
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Wang LH, Wang MS, Zeng XA, Liu ZW. Temperature-mediated variations in cellular membrane fatty acid composition of Staphylococcus aureus in resistance to pulsed electric fields. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2016; 1858:1791-800. [DOI: 10.1016/j.bbamem.2016.05.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2016] [Revised: 04/25/2016] [Accepted: 05/03/2016] [Indexed: 10/21/2022]
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21
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Salmonella typhimurium resistance on pulsed electric fields associated with membrane fluidity and gene regulation. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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22
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Liu ZW, Han Z, Zeng XA, Sun DW, Aadil RM. Effects of vesicle components on the electro-permeability of lipid bilayers of vesicles induced by pulsed electric fields (PEF) treatment. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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23
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Yang N, Huang K, Lyu C, Wang J. Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.022] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Aadil RM, Zeng XA, Ali A, Zeng F, Farooq MA, Han Z, Khalid S, Jabbar S. Influence of different pulsed electric field strengths on the quality of the grapefruit juice. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12891] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rana Muhammad Aadil
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
- Department of Agriculture Extension and Communication; Pir Mehr Ali Shah Arid Agriculture University; Rawalpindi Pakistan
| | - Xin-An Zeng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Amjad Ali
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Feng Zeng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Muhammad Adil Farooq
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Zhong Han
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Saud Khalid
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510641 China
| | - Saqib Jabbar
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha 40100 Pakistan
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