1
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Yang W, Wang P, Zhang W, Xu M, Yan L, Yan Z, Du W, Ouyang L, Liu B, Wu Z, Zhang Z, Zhao S, Li X, Wang L. Review on preservation techniques of edible lily bulbs in China. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2107708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Wenzhe Yang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Peng Wang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Wen Zhang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Mengda Xu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lihong Yan
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Ziyi Yan
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Wanhua Du
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lu Ouyang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Bin Liu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Zijian Wu
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Zhe Zhang
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Songsong Zhao
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Xingbo Li
- Tianjin key Laboratory of Refrigeration Technology, School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, P.R. China
| | - Lei Wang
- School of Construction and Environmental Engineering, Shenzhen Polytechnic, Shenzhen, P.R. China
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Woldemariam HW, Emire SA, Teshome PG, Töpfl S, Aganovic K. Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing. Heliyon 2022; 8:e12441. [PMID: 36590575 PMCID: PMC9798180 DOI: 10.1016/j.heliyon.2022.e12441] [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: 02/24/2022] [Revised: 08/11/2022] [Accepted: 12/09/2022] [Indexed: 12/24/2022] Open
Abstract
The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100-600 MPa) and holding time (30-600 s). HPP at 527 MPa for 517 s reduced aerobic mesophilic bacteria count by 4.5 log CFU/g. Yeasts and molds counts were reduced to 1 log CFU/g at 600 MPa for 315 s. Total phenols, carotenoids and antioxidants activity ranged from 0.28 to 0.33 g GAE/100 g, 96.0-98.4 mg βc/100 g and 8.70-8.95 μmol TE/g, respectively. Increase (2.5-6.7%) in these variables was observed with increasing pressure and holding time. Total color difference (ΔE∗) values (0.2-2.8) were within the ranges of 'imperceptible' to 'noticeable'. Experimental results were fitted satisfactorily into quadratic model with higher R2 values (0.8619-0.9863). Optimization process suggested treatment of red pepper paste at 536 MPa for 125 s for maximum desirability (0.622). Validation experiments confirmed comparable percentage of relative errors. Overall, this technique could be considered as an efficient treatment for the inactivation of microorganisms that naturally occur in red pepper paste with minimal changes in its characteristics.
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Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Corresponding author.
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Stefan Töpfl
- Osnabrueck University of Applied Sciences, Osnabrueck, Germany
| | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
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3
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Chadorshabi S, Hallaj-Nezhadi S, Ghasempour Z. Red onion skin active ingredients, extraction and biological properties for functional food applications. Food Chem 2022; 386:132737. [PMID: 35509169 DOI: 10.1016/j.foodchem.2022.132737] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 02/28/2022] [Accepted: 03/16/2022] [Indexed: 11/25/2022]
Abstract
Onion is an important vegetable in the world and the second most important vegetable crop after tomato.Hence, the onion waste, such as onion skin, is produced in abundance causing environmental problems. Due to its bioactive compounds, especially phenolics and flavonoids, red onion skin can be used through appropriate methods for producing value-added products. These phytochemicals are proven to prevent oxidative stress and broad spectrum of microorganisms beside having diverse beneficial biological properties. Extraction step is the most critical processing in making phytonutrient available. Various approaches including conventional and non-conventional technologies applied for extracting different compounds from red onion wastes was summarized in this study. To evaluate the industrial application potential, the use of natural bioactives derived from red onion skin for elaboration of various food systems has been also investigated.
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Affiliation(s)
- Sara Chadorshabi
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Somayeh Hallaj-Nezhadi
- Drug Applied Research Center & Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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4
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Sagar NA, Pareek S, Benkeblia N, Xiao J. Onion (
Allium cepa
L.) bioactives: Chemistry, pharmacotherapeutic functions, and industrial applications. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.135] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Affiliation(s)
- Narashans Alok Sagar
- Department of Agriculture and Environmental Sciences National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Noureddine Benkeblia
- Department of Life Sciences/The Biotechnology Centre The University of the West Indies Kingston Jamaica
| | - Jianbo Xiao
- Nutrition and Bromatology Group Department of Analytical and Food Chemistry Faculty of Sciences Universidade de Vigo Ourense Spain
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5
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Wianowska D, Olszowy-Tomczyk M, Garbaczewska S. A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03895-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
AbstractIn this study, to increase the content of quercetin in the isolates obtained from the white and red onion scales, in accordance with the zero waste philosophy, using water as an environmentally and healthy friendly extractant, a mathematical model was constructed, based on the Central Composite Design. The suitability of the model for the accurate and quick study of complex relationships was demonstrated by obtaining a statistically insignificant difference in the yield predicted by the model and that determined experimentally under optimal extraction conditions, i.e., 44.14 mg/g (33.57 mg/g) and 45.54 mg/g (33.31 mg/g) for white (red) onion scales, respectively. To present the obtained isolates applicability, their biological activity was assessed in terms of antioxidant activity and antifungal activity against various fungi, showing properties that are sufficient to encourage the use of this material, previously treated as worthless waste, for the production of various functional ingredients, including functional food additives. Moreover, they can be also used to produce safe and effective protectants meeting the GRAS criteria.
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6
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Ketnawa S, Hamanaka D, Wongpoomchai R, Ogawa Y, Setha S. Low intensity of high pressure processing increases extractable recovery of polyphenols and antioxidant activities of non-astringent persimmon fruit. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity. Antioxidants (Basel) 2021; 10:antiox10111688. [PMID: 34829561 PMCID: PMC8615047 DOI: 10.3390/antiox10111688] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/20/2021] [Accepted: 10/22/2021] [Indexed: 11/30/2022] Open
Abstract
High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pressure levels (200–600 MPa) and different holding times (5–40 min) served as HPP parameters. Whereas a slightly decreasing solvent extractability mostly correlated with increasing pressure regimes; the extension of holding times resulted in elevated extract concentrations, particularly at high-pressures up to 600 MPa. Surprisingly, slightly increasing bioaccessibility correlated with both elevated pressures and extended holding times, indicating matrix-dependent processes during in vitro digestion, compared to results of extractability. Moreover, the verification of syringe filters for digest filtration resulted in the highest relative recoveries using cellulose acetate and polyvinylidene difluoride membranes. The α-tocopherol equivalent antioxidant capacity (αTEAC) and oxygen radical antioxidant capacity (ORAC) assays of treated kale samples, chopped larger in size, showed increased antioxidant capacities, regarding elevated pressures and extended holding times. Consequently, one may conclude that HPP was confirmed as a gentle treatment technique for lipophilic micronutrients in kale. Nevertheless, it was indicated that sample pre-treatments could affect HP-related processes in food matrices prior to and possibly after HPP.
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A comparative study on the textural and nutritional profile of high pressure and minimally processed pineapple. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3734-3742. [PMID: 34471297 DOI: 10.1007/s13197-020-04831-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2020] [Accepted: 10/01/2020] [Indexed: 01/08/2023]
Abstract
High pressure processing of pineapple has potential implication in food industry. The impact of high pressure (HP) processing and minimal processing, on quality parameters of pineapple was analysed. Changes in the pineapple quality in terms of texture, colour, total flavonoids, total polyphenols, vitamin C and sensory properties were investigated within the domain of 100-300 MPa and 5-20 min. Quality changes induced by HP processing was compared with the minimally processed pineapple. High pressure processing significantly (p < 0.0001) affect the firmness, total flavonoids, total polyphenols, vitamin C and colour values and were significantly increased in HP processed samples, while in minimal processed samples, these quality attributes exhibited a major degradation. On the basis of quality analysis, microbial quality and sensory assessment, high pressure treatment at 300 MPa for 10 min was found to be suitable for preserving the quality of pineapple up to 16th day in refrigeration condition.
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Li X, Xing Y, Shui Y, Cao X, Xu R, Xu Q, Bi X, Liu X. Quality of bamboo shoots during storage as affected by high hydrostatic pressure processing. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1914084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Xuanlin Li
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Yage Xing
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu China
| | - Yuru Shui
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Xiaotong Cao
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu China
| | - Ruohan Xu
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu China
| | - Qinglian Xu
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu China
| | - Xiufang Bi
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu China
| | - Xiaocui Liu
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu China
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10
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Poljsak B, Kovač V, Milisav I. Antioxidants, Food Processing and Health. Antioxidants (Basel) 2021; 10:antiox10030433. [PMID: 33799844 PMCID: PMC8001021 DOI: 10.3390/antiox10030433] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/05/2021] [Accepted: 03/08/2021] [Indexed: 11/29/2022] Open
Abstract
The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis. Thus, they are chemically converted from the reduced to an oxidized form. Here we describe the neglected role of the oxidized forms of antioxidants produced during food processing and their effect on health. While natural antioxidants in their reduced forms have many well studied health-promoting characteristics, much less is known about the effects of their oxidized forms and other metabolites, which may have some health benefits as well. The oxidized forms of natural antioxidants affect cell signaling, the regulation of transcription factor activities and other determinants of gene expression. Very low doses may trigger hormesis, resulting in specific health benefits by the activation of damage repair processes and antioxidative defense systems. Functional studies determining the antioxidants’ effects on the organisms are important, especially as reduced or oxidized antioxidants and their metabolites may have additional or synergistic effects.
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Affiliation(s)
- Borut Poljsak
- Laboratory of Oxidative Stress Research, Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, Slovenia; (B.P.); (V.K.)
| | - Vito Kovač
- Laboratory of Oxidative Stress Research, Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, Slovenia; (B.P.); (V.K.)
| | - Irina Milisav
- Laboratory of Oxidative Stress Research, Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, Slovenia; (B.P.); (V.K.)
- Faculty of Medicine, Institute of Pathophysiology, University of Ljubljana, Zaloska 4, SI-1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-1-543-7022; Fax: +386-1-543-7021
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11
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Sadogh A, Gorji N, Moeini R. Herbal foodstuffs in Avicenna's recommended diet to improve sperm quality and increase male fertility; an evidence-based approach. JOURNAL OF COMPLEMENTARY & INTEGRATIVE MEDICINE 2021; 19:47-70. [PMID: 33544522 DOI: 10.1515/jcim-2020-0254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Accepted: 01/02/2021] [Indexed: 11/15/2022]
Abstract
Attention to diet was considered important issues in improvement of men infertility in Persian Medicine (PM). The purpose of this study was to extract herbal foodstuffs introduced by Avicenna, one of the greatest PM physicians to improve the semen production and to provide evidence of their impact on the basis of current studies."Canon of Medicine", the most important Avecinna's book, was searched with keywords equivalent to semen, fertility and infertility, main herbal foodstuffs were extracted and was searched with keywords sperm, semen, infertility, and fertility in Google scholar, PubMed and Scopus databases. Manuscripts from 1950 up to December 2019 were selected and reviewed. Almond, Onion, Chickpea, Garlic, Coconut, Palm date, Sesame, Fenugreek, Carrot, Fig, Grapes, Pistachio, Hazelnut and Walnut are among main foodstuffs which recommended by Avicenna and there is also evidence that they have positive effects on testosterone production and improvement of various sperm parameters, including count, motility and morphology. Containing large amount of different macro and micronutrients such as vitamins including vit B, C, A and E, minerals such as Mg, Se, Zn, Cu and Fe, important unsaturated fatty acids such as linoleic and oleic acids, amino acids such as lysine and arginine and phytochemicals such as polyphenols, flavonoids, triterpenes and steroids can be considered as a main factor in the effectiveness of these foodstuffs. Designing a diet based on the fruits, vegetables, nuts and seeds that Avicenna has recommended, may be effective in treating male infertility but further studies are needed to clarify this issue. Research on the effectiveness of his other recommended foodsuffs may also offer new treatments and supplements for this purpose.
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Affiliation(s)
- Azita Sadogh
- Student Reseaerch Committee, Babol University of Medical Sciences, Babol, Iran
| | - Narjes Gorji
- Department of History of Medical Science, School of Persian medicine, Babol University of Medical Sciences, Tehran, Iran
| | - Reihaneh Moeini
- Department of Persian Medicine, School of Persian Medicine, Babol University of Medical Sciences, Babol, Islamic Republic of Iran.,Traditional Medicine and History of Medical Sciences Research Center, Health Research Institute, Babol University of Medical Sciences, Babol, Islamic Republic of Iran
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12
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Eran Nagar E, Berenshtein L, Okun Z, Shpigelman A. The structure-dependent influence of high pressure processing on polyphenol-cell wall material (CWM) interactions and polyphenol-polyphenol association in model systems: Possible implication to accessibility. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102538] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Shkolnikov H, Belochvostov V, Okun Z, Shpigelman A. The effect of pressure on the kinetics of polyphenolics degradation – Implications to hyperbaric storage using Epigallocatechin-gallate as a model. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102273] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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14
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Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review. Food Res Int 2019; 132:108953. [PMID: 32331665 DOI: 10.1016/j.foodres.2019.108953] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 12/20/2019] [Accepted: 12/22/2019] [Indexed: 12/29/2022]
Abstract
Onions play an important part in the daily diet for most populations around the world owing to their nutritional composition and their unique capacity to naturally flavor dishes. Onions contain quercetin and its derivatives - the predominant flavonoid in onions that exert a great contribution to the effective bioactive properties of onion, including its derived products. The present paper comprehensively reviewed flavonoids (with a specific focus on quercetin in onions): their chemical composition, distribution, bioactivities in onion, and impacting factors with a focus on how they can be affected by various post-harvest conditions (storage and food processing). In addition, research on the extraction of flavonoid compounds from onions using a number of novel technologies was also reviewed.
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15
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Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
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16
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Fernández-Jalao I, Sánchez-Moreno C, De Ancos B. Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden Delicious’ from different geographical origin. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.06.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Scepankova H, Martins M, Estevinho L, Delgadillo I, Saraiva JA. Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic Pressure Extraction. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:253-267. [PMID: 30269189 DOI: 10.1007/s11130-018-0687-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Natural extracts, like those obtained from medicinal herbs, dietary plants and fruits are being recognized as important sources of bioactive compounds with several functionalities including antioxidant, anticancer, and antimicrobial activities. Plant extracts rich in phenolic antioxidants are currently being successfully used for several pharmaceutical applications and in the development of new foods (i.e., functional foods), in order to enhance the bioactivity of the products and to replace synthetic antioxidants. The extraction method applied in the recovery of the bioactive compounds from natural materials is a key factor to enhance the bioactivity of the extracts. However, most of the extraction techniques have to employ heat, which can easily lead to heat-sensitive compounds losing their biological activity, due to changes caused by temperature. Presently, high hydrostatic pressure (HHP) is being increasingly explored as a cold extraction method of bioactive compounds from natural sources. This non-thermal high hydrostatic pressure extraction (HHPE) technique allows one to reduce the extraction time and increase the extraction of natural beneficial ingredients, in terms of nutritional value and biological activities and thus enhance the bioactivity of the extracts. This review provides an updated and comprehensive overview on the extraction efficiency of HHPE for the production of natural extracts with enhanced bioactivity, based on the extraction yield, total content and individual composition of bioactive compounds, extraction selectivity, and biological activities of the different plant extracts, so far studied by extraction with this technique.
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Affiliation(s)
- Hana Scepankova
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Margarida Martins
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193, Aveiro, Portugal
| | - Letícia Estevinho
- Agricultural College of Bragança, Polytechnic Institute of Bragança, 5301-855, Bragança, Portugal
- Centre of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - Ivonne Delgadillo
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal.
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18
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Teshika JD, Zakariyyah AM, Zaynab T, Zengin G, Rengasamy KRR, Pandian SK, Fawzi MM. Traditional and modern uses of onion bulb (Allium cepaL.): a systematic review. Crit Rev Food Sci Nutr 2018; 59:S39-S70. [DOI: 10.1080/10408398.2018.1499074] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Joaheer D. Teshika
- Department of Health Sciences, Faculty of Science, University of Mauritius, Réduit, Mauritius
| | | | - Toorabally Zaynab
- Department of Health Sciences, Faculty of Science, University of Mauritius, Réduit, Mauritius
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
| | | | | | - Mahomoodally M. Fawzi
- Department of Health Sciences, Faculty of Science, University of Mauritius, Réduit, Mauritius
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19
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Bahram-Parvar M, Lim LT. Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life. Compr Rev Food Sci Food Saf 2018; 17:290-308. [PMID: 33350082 DOI: 10.1111/1541-4337.12331] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 12/06/2017] [Accepted: 12/06/2017] [Indexed: 01/16/2023]
Abstract
The ready-to-eat produce market has grown rapidly because of the health benefits and convenience associated with these products. Onion is widely used as an ingredient in an extensive range of recipes from breakfast to dinner and in nearly every ethnic cuisine. However, cutting/chopping of onion is a nuisance to many consumers due to the lachrymatory properties of the volatiles generated that bring tears to eyes and leave a distinct odor on hands. As a result, there is now an increasing demand for fresh-cut, value-added, and ready-to-eat onion in households, as well as large-scale uses in retail, food service, and various food industries, mainly due to the end-use convenience. Despite these benefits, fresh-cut onion products present considerable challenges due to tissue damage, resulting in chemical and physiological reactions that limit product shelf-life. Intensive discoloration, microbial growth, softening, and off-odor are the typical deteriorations that need to be controlled through the application of suitable preservation methods. This article reviews the literature related to the fresh-cut onion, focusing on its constituents, nutritional and health benefits, production methods, quality changes throughout storage, and technologies available to increase product shelf-life.
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Affiliation(s)
| | - Loong-Tak Lim
- Dept. of Food Science, Univ. of Guelph, Guelph, ON N1G2W1, Canada
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Ola-mudathir F, Abdul-Wahab A, Moshood A, Obuotor E. Comparative evaluation of antioxidant properties of methanol extracts of allium cepa bulb, allium cepa bulb peels and allium fistulosum. KRAGUJEVAC JOURNAL OF SCIENCE 2018. [DOI: 10.5937/kgjsci1840131o] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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21
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Fernández-Jalao I, Sánchez-Moreno C, De Ancos B. Influence of food matrix and high-pressure processing on onion flavonols and antioxidant activity during gastrointestinal digestion. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.02.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Ahmed M, Eun JB. Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review. Crit Rev Food Sci Nutr 2017; 58:3159-3188. [DOI: 10.1080/10408398.2017.1353480] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Maruf Ahmed
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
| | - Jong-Bang Eun
- Chonnam National University, Food Science and Technology, Gwangju, South Korea
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23
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Kim JE, Oh YJ, Won MY, Lee KS, Min SC. Microbial decontamination of onion powder using microwave-powered cold plasma treatments. Food Microbiol 2017; 62:112-123. [DOI: 10.1016/j.fm.2016.10.006] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 05/06/2016] [Accepted: 10/02/2016] [Indexed: 01/01/2023]
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Metabolomic Fingerprinting in the Comprehensive Study of Liver Changes Associated with Onion Supplementation in Hypercholesterolemic Wistar Rats. Int J Mol Sci 2017; 18:ijms18020267. [PMID: 28134852 PMCID: PMC5343803 DOI: 10.3390/ijms18020267] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Revised: 01/10/2017] [Accepted: 01/22/2017] [Indexed: 02/07/2023] Open
Abstract
The consumption of functional ingredients has been suggested to be a complementary tool for the prevention and management of liver disease. In this light, processed onion can be considered as a source of multiple bioactive compounds with hepatoprotective properties. The liver fingerprint of male Wistar rats (n = 24) fed with three experimental diets (control (C), high-cholesterol (HC), and high-cholesterol enriched with onion (HCO) diets) was obtained through a non-targeted, multiplatform metabolomics approach to produce broad metabolite coverage. LC-MS, CE-MS and GC-MS results were subjected to univariate and multivariate analyses, providing a list of significant metabolites. All data were merged in order to figure out the most relevant metabolites that were modified by the onion ingredient. Several relevant metabolic changes and related metabolic pathways were found to be impacted by both HC and HCO diet. The model highlighted several metabolites (such as hydroxybutyryl carnitine and palmitoyl carnitine) modified by the HCO diet. These findings could suggest potential impairments in the energy−lipid metabolism, perturbations in the tricarboxylic acid cycle (TCA) cycle and β-oxidation modulated by the onion supplementation in the core of hepatic dysfunction. Metabolomics shows to be a valuable tool to evaluate the effects of complementary dietetic approaches directed to hepatic damage amelioration or non-alcoholic fatty liver disease (NAFLD) prevention.
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Li L, Zhang M, Adhikari B, Gao Z. Recent advances in pressure modification-based preservation technologies applied to fresh fruits and vegetables. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1196492] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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26
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Kaushik N, Rao PS, Mishra H. Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.062] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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27
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Mahadevan S, Karwe MV. Effect of High-Pressure Processing on Bioactive Compounds. HIGH PRESSURE PROCESSING OF FOOD 2016. [DOI: 10.1007/978-1-4939-3234-4_22] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Sharma K, Mahato N, Nile SH, Lee ET, Lee YR. Economical and environmentally-friendly approaches for usage of onion (Allium cepa L.) waste. Food Funct 2016; 7:3354-69. [DOI: 10.1039/c6fo00251j] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
General anatomy and different layers in onion.
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Affiliation(s)
- Kavita Sharma
- School of Chemical Engineering
- Yeungnam University
- Gyeongsan
- Republic of Korea
| | - Neelima Mahato
- School of Chemical Engineering
- Yeungnam University
- Gyeongsan
- Republic of Korea
| | - Shivraj Hariram Nile
- Department of Bio-resources and Food Science
- College of Life and Environmental Sciences
- Konkuk University
- Seoul 143-701
- South Korea
| | - Eul Tal Lee
- Department of Bio-resources and Food Science
- College of Life and Environmental Sciences
- Konkuk University
- Seoul 143-701
- South Korea
| | - Yong Rok Lee
- School of Chemical Engineering
- Yeungnam University
- Gyeongsan
- Republic of Korea
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29
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Izumi H. Use of Pressure for Improving Storage Quality of Fresh-Cut Produce. Subcell Biochem 2015; 72:551-65. [PMID: 26174398 DOI: 10.1007/978-94-017-9918-8_25] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The microflora of fresh-cut produce is comprised primarily of phytopathogenic and soilborne organisms, but the product could be contaminated with foodborne pathogens. Populations of bacteria, molds, and yeasts associated with fresh-cut produce decreased to non-detectable levels following a high pressure (HP) treatment of 400 MPa for 10 min at room temperature, except for spore-forming bacteria such as Bacillus spp. which were inactivated when subjected to 600 MPa at 60 °C for 10 min. The HP treatment of 400 MPa for 5-10 min at room temperature for fresh-cut lotus root and pineapple may be commercially feasible as an alternative to chemical sterilization and thermal blanching, respectively. The HP treatment reduced the epiphytic microorganisms of the products to non-detectable levels, and the microbial counts remained at the initial levels during storage at 1 °C with minimal changes in physicochemical and visual quality of the products. However, the HP treatment induced cellular disruption in plant tissue that contributed to the changes in appearance of several fresh-cut vegetables. To improve storage quality, combining lower pressures with complementary technologies should be useful for successful application of HP for other fresh-cut produce.
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Affiliation(s)
- Hidemi Izumi
- Faculty of Biology-Oriented Science and Technology, Kinki University, Kinokawa, 649-6493, Japan,
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30
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Wianowska D. Application of Sea Sand Disruption Method for HPLC Determination of Quercetin in Plants. J LIQ CHROMATOGR R T 2015. [DOI: 10.1080/10826076.2015.1012520] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Dorota Wianowska
- Department of Chromatographic Methods, Faculty of Chemistry, Maria Curie-Sklodowska University, Lublin, Poland
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31
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Ilame SA, V. Singh S. Application of Membrane Separation in Fruit and Vegetable Juice Processing: A Review. Crit Rev Food Sci Nutr 2015; 55:964-87. [DOI: 10.1080/10408398.2012.679979] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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García-Parra J, González-Cebrino F, Cava R, Ramírez R. Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum purée. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.08.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Kumar B, Smita K, Kumar B, Cumbal L, Rosero G. Microwave-Assisted Extraction and Solid-Phase Separation of Quercetin from Solid Onion (Allium cepaL.). SEP SCI TECHNOL 2014. [DOI: 10.1080/01496395.2014.933982] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Mnayer D, Fabiano-Tixier AS, Petitcolas E, Ruiz K, Hamieh T, Chemat F. Simultaneous Extraction of Essential Oils and Flavonoids from Onions Using Turbo Extraction-Distillation. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9884-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Kim HJ, Yong HI, Park S, Kim K, Kim TH, Choe W, Jo C. Effect of atmospheric pressure dielectric barrier discharge plasma on the biological activity of naringin. Food Chem 2014; 160:241-5. [PMID: 24799234 DOI: 10.1016/j.foodchem.2014.03.101] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 02/24/2014] [Accepted: 03/20/2014] [Indexed: 01/17/2023]
Abstract
The biological activity of naringin treated with atmospheric pressure plasma was evaluated to investigate whether exposure to plasma can be used as a method to improve the biological activity of natural materials. Naringin was dissolved in methanol (at 500 ppm) and transferred to a container. A dielectric barrier discharge (DBD) (250 W, 15 kHz, ambient air) was then generated. Treatment with the plasma for 20 min increased the radical-scavenging activity, FRAP value, and the total phenolic compound content of naringin from 1.45% to 38.20%, from 27.78 to 207.78 μM/g, and from 172.50 to 225.83 ppm, respectively. Moreover, the tyrosinase-inhibition effect of naringin increased from 6.12% to 83.30% upon plasma treatment. Naringin treated with plasma exhibited antimicrobial activity against foodborne pathogens, especially Salmonella Typhimurium; an activity that was absent before plasma treatment. Structural modifications induced in the naringin molecule by plasma might be responsible for improving the biological activity of naringin.
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Affiliation(s)
- Hyun-Joo Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea
| | - Sanghoo Park
- Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 305-701, Republic of Korea
| | - Kijung Kim
- Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 305-701, Republic of Korea
| | - Tae Hoon Kim
- Department of Herbal Medicinal Pharmacology, Daegu Haany University, Gyeongsan 712-715, Republic of Korea
| | - Wonho Choe
- Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 305-701, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea.
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Eroman Unni L, Chauhan OP, Raju PS. High pressure processing of garlic paste: effect on the quality attributes. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12456] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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37
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Cavero RY, Akerreta S, Calvo MI. Medicinal plants used for dermatological affections in Navarra and their pharmacological validation. JOURNAL OF ETHNOPHARMACOLOGY 2013; 149:533-542. [PMID: 23892205 DOI: 10.1016/j.jep.2013.07.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2013] [Revised: 07/05/2013] [Accepted: 07/07/2013] [Indexed: 06/02/2023]
Abstract
AIM OF THE STUDY This paper provides significant ethnopharmacological information on plant used in dermatological affections in Navarra. MATERIAL AND METHODS Information was collected using semi-structured ethnobotanical interviews with 667 informants (mean age 72; 55.47% women, 44.53% men) in 265 locations. In order to confirm the pharmacological validation of the uses reports, the European Scientific Cooperative on Phytotherapy (ESCOP), German Commission E, World Health Organization (WHO), European Medicines Agency (EMA), European Pharmacopoeia (Ph. Eur.) and Real Farmacopea Española (RFE) monographs have been revised. A literature review has been carried out with the plants without monograph and high frequency citations, using a new tool of the University of Navarra, UNIKA. RESULTS A total of 982 pharmaceutical uses are reported from the informants, belonging to 91 plants and 42 families, mainly represented by Asteraceae, Lamiaceae, Euphorbiaceae and Crassulaceae. The most frequently used parts of the plants are aerial parts followed by leaves and inflorescences. Seventeen out of 91 plants (19%) and 148 of 982 popular uses (15%), have already been pharmacologically validated. CONCLUSIONS The authors propose seven species for their validation (Allium cepa, Sambucus nigra, Hylotelephium maximum, Chelidonium majus, Ficus carica, Allium sativum and Anagallis arvensis).
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Affiliation(s)
- R Y Cavero
- Department of Environmental Biology, Faculty of Sciences, University of Navarra, Pamplona, Spain
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Nutritional Composition of Processed Onion: S-Alk(en)yl-l-cysteine Sulfoxides, Organic Acids, Sugars, Minerals, and Vitamin C. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1150-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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González-Peña D, Colina-Coca C, Char CD, Cano MP, de Ancos B, Sánchez-Moreno C. Hyaluronidase inhibiting activity and radical scavenging potential of flavonols in processed onion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4862-4872. [PMID: 23656415 DOI: 10.1021/jf3054356] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The flavonol content and anti-inflammatory and antioxidant activities of onion treated by high-pressure processing (HPP) and HPP combined with freeze-drying and pulverization (HPP-FD-P) were evaluated. Allium cepa L. var. cepa, 'Recas' was treated at T1 (200 MPa/25 °C/5 min), T2 (400 MPa/25 °C/5 min), and T3 (600 MPa/25 °C/5 min). After treatment, HP-treated and untreated samples were frozen (diced onion, HP-treated). Subsequently, part of the diced samples was freeze-dried and pulverized (pulverized onion, HP-treated and freeze-dried). Flavonol content and anti-inflammatory and antioxidant activities (hyaluronidase inhibiting activity, NO(•), ABTS(•+), and DPPH(•) scavenging capacity, ferric reducing antioxidant power, and antioxidative capacity by photochemiluminescence) were measured in nonhydrolyzed and hydrolyzed extracts. Hydrolysis was carried out in order to evaluate the effect of HPP and HPP-FD-P on both anti-inflammatory and antioxidant activities of extracts mainly containing aglycone forms. HPP-FD-P increased quercetin 3,4'-diglucoside, quercetin 4'-glucoside, quercetin 3-glucoside, and isorhamnetin 3,4'-diglucoside extractability. The present study suggests that HPP (especially treatment at 400 MPa) and HPP-FD-P may be of benefit for obtaining functional ingredients from onion, as suggested by increased NO(•) scavenging capacity and maintenance of the antioxidant activity mainly in hydrolyzed extracts.
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Affiliation(s)
- Diana González-Peña
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Novais 10, Ciudad Universitaria, ES-28040 Madrid, Spain
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40
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Changes in tannin solubility and microstructure of high hydrostatic pressure–treated persimmon cubes during storage at 4 °C. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2010-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.01.011] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Vázquez-Gutiérrez JL, Plaza L, Hernando I, Sánchez-Moreno C, Quiles A, de Ancos B, Cano MP. Changes in the structure and antioxidant properties of onions by high pressure treatment. Food Funct 2013; 4:586-91. [PMID: 23370723 DOI: 10.1039/c3fo30253a] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Onions have antioxidant properties and they are an important source of bioactive compounds such as phenols. The aim of this work was to study the effect of high hydrostatic pressure (HHP) (100-600 MPa/1-3 min/25 °C) on the microstructure and antioxidant properties of onions (cv. Doux) and its relationship with changes in the extractability of potential health-related compounds. Cryo scanning electron microscopy was used to study the microstructure. Vitamin C, total phenolic content and antioxidant activity (DPPH˙, ABTS˙(+), FRAP) were also analyzed. Tonoplast, plasmalemma and cell walls were affected by the HHP treatment and it favored the diffusion of the cellular content to the intercellular spaces. Vitamin C did not show significant changes, whereas the extracted phenolic content and antioxidant activity increased at pressures of 300 or 600 MPa. Therefore, it could be concluded that HHP produced changes in membrane permeability and disruption of cell walls favoring the release of phenolic compounds from tissue and, in consequence, improving their extractability.
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Affiliation(s)
- José Luis Vázquez-Gutiérrez
- Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
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Vázquez-Gutiérrez J, Hernández-Carrión M, Quiles A, Hernando I, Pérez-Munuera I. Impact of high hydrostatic pressures on the structure, diffusion of soluble compounds and textural properties of persimmon ‘Rojo Brillante’. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.06.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Alves A, Bragagnolo N, da Silva M, Skibsted L, Orlien V. Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.10.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Barrett DM, Lloyd B. Advanced preservation methods and nutrient retention in fruits and vegetables. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:7-22. [PMID: 22102258 DOI: 10.1002/jsfa.4718] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2011] [Revised: 10/07/2011] [Accepted: 10/09/2011] [Indexed: 05/14/2023]
Abstract
Despite the recommendations of international health organizations and scientific research carried out around the world, consumers do not take in sufficient quantities of healthy fruit and vegetable products. The use of new, 'advanced' preservation methods creates a unique opportunity for food manufacturers to retain nutrient content similar to that found in fresh fruits and vegetables. This review presents a summary of the published literature regarding the potential of high-pressure and microwave preservation, the most studied of the 'advanced' processes, to retain the natural vitamin A, B, C, phenolic, mineral and fiber content in fruits and vegetables at the time of harvest. Comparisons are made with more traditional preservation methods that utilize thermal processing. Case studies on specific commodities which have received the most attention are highlighted; these include apples, carrots, oranges, tomatoes and spinach. In addition to summarizing the literature, the review includes a discussion of postharvest losses in general and factors affecting nutrient losses in fruits and vegetables. Recommendations are made for future research required to evaluate these advanced process methods.
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Affiliation(s)
- Diane M Barrett
- Department of Food Science and Technology, University of California, Davis, CA 95616-8598, USA.
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Chauhan OP, Raju PS, Ravi N, Roopa N, Bawa AS. Studies on retention of antioxidant activity, phenolics and flavonoids in high pressure processed black grape juice and their modelling. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02783.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Antioxidant Properties and Rutin Content of High Pressure-Treated Raw and Roasted Buckwheat Groats. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0669-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Lu X, Wang J, Al-Qadiri HM, Ross CF, Powers JR, Tang J, Rasco BA. Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy. Food Chem 2011; 129:637-644. [PMID: 30634280 DOI: 10.1016/j.foodchem.2011.04.105] [Citation(s) in RCA: 142] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2010] [Revised: 01/07/2011] [Accepted: 04/29/2011] [Indexed: 10/18/2022]
Abstract
Total phenolic content (TPC) and total antioxidant capacity (TAC) of four onion varieties (red, white, yellow and sweet) and shallot from selected locations (Washington, Idaho, Oregon, Texas and Georgia) were determined using Fourier transform infrared (FT-IR) spectroscopy (4000-400cm-1). The Folin-Ciocalteu (F-C) assay was used to quantify TPC and three assays were used to determine TAC, including 2,2-diphenyl-picrylhydrazyl (DPPH) assay, Trolox equivalent antioxidant capacity (TEAC) assay and ferric reducing antioxidant power (FRAP) assay. Partial least squares regression (PLSR) with cross-validation (leave-one-out) was conducted on onion and shallot extracts (n=200) and their corresponding F-C, DPPH, TEAC and FRAP values were employed to obtain four independent calibration models for predicting TPC and TAC for the extracts. Spectra from an extra 19 independent extracts were used as an external validation set for prediction. A correlation of r>0.95 was obtained between FT-IR predicted and reference values (by F-C, DPPH, TEAC and FRAP assay) with standard errors of calibration (SEC) and standard errors of cross-validation (SECV) less than 2.85, 0.35 and 0.45μmolTrolox/g FW of extracts for TEAC, FRAP and DPPH assay, respectively; and 0.36mggallic acid/g FW of extracts for the F-C assay. In addition, cluster analysis (principal component analysis (PCA)) and discriminant function analysis (DFA) could differentiate varieties of onions and shallot based upon infrared spectral features. Loading plots for the various chemometrics models indicated that hydroxyl and phenolic functional groups were most closely correlated with antioxidant capacity. The use of mid-infrared spectroscopy to predict the total antioxidant capacity of vegetables provides a rapid and precise alternative to traditional wet chemistry analysis.
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Affiliation(s)
- Xiaonan Lu
- School of Food Science, Washington State University, P.O. Box 646376, Pullman, WA 99163, USA
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Hamzah M Al-Qadiri
- Department of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan
| | - Carolyn F Ross
- School of Food Science, Washington State University, P.O. Box 646376, Pullman, WA 99163, USA
| | - Joseph R Powers
- School of Food Science, Washington State University, P.O. Box 646376, Pullman, WA 99163, USA
| | - Juming Tang
- Department of Biological System Engineering, Washington State University, Pullman, WA 99163, USA
| | - Barbara A Rasco
- School of Food Science, Washington State University, P.O. Box 646376, Pullman, WA 99163, USA.
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Benítez V, Mollá E, Martín-Cabrejas MA, Aguilera Y, López-Andréu FJ, Cools K, Terry LA, Esteban RM. Characterization of industrial onion wastes (Allium cepa L.): dietary fibre and bioactive compounds. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2011; 66:48-57. [PMID: 21318305 DOI: 10.1007/s11130-011-0212-x] [Citation(s) in RCA: 116] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The food industry produces a large amount of onion wastes, making it necessary to search for possible ways for their utilization. One way could be to use these onion wastes as a natural source of high-value functional ingredients, since onion are rich in several groups of compounds, which have perceived benefits to human health. The objective of this work is to gain knowledge of any differences between the different onion wastes obtained from industry and non-commercial bulbs to use them as food ingredients rich in specific compounds. The results showed that brown skin and top-bottom could be potentially used as functional ingredient rich in dietary fibre, mainly in insoluble fraction, and in total phenolics and flavonoids, with high antioxidant activity. Moreover, brown skin showed a high concentration of quercetin aglycone and calcium, and top-bottom showed high concentration of minerals. Outer scales could be used as source of flavonols, with good antioxidant activity and content of dietary fibre. However, inner scales could be an interesting source of fructans and alk(en)yl cystein sulphoxides. In addition, discarded onions (cvs Recas and Figueres) could be used as a good source of dietary fibre, and cv Recas also as a source of phenolics compounds.
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Affiliation(s)
- Vanesa Benítez
- Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL), Campus de la Universidad Autónoma de Madrid, Madrid, Spain.
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