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Kačániová M, Čmiková N, Vukovic NL, Verešová A, Bianchi A, Garzoli S, Ben Saad R, Ben Hsouna A, Ban Z, Vukic MD. Citrus limon Essential Oil: Chemical Composition and Selected Biological Properties Focusing on the Antimicrobial (In Vitro, In Situ), Antibiofilm, Insecticidal Activity and Preservative Effect against Salmonella enterica Inoculated in Carrot. PLANTS (BASEL, SWITZERLAND) 2024; 13:524. [PMID: 38498554 PMCID: PMC10893099 DOI: 10.3390/plants13040524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/07/2024] [Accepted: 02/12/2024] [Indexed: 03/20/2024]
Abstract
New goals for industry and science have led to increased awareness of food safety and healthier living in the modern era. Here, one of the challenges in food quality assurance is the presence of pathogenic microorganisms. As planktonic cells can form biofilms and go into a sessile state, microorganisms are now more resistant to broad-spectrum antibiotics. Due to their proven antibacterial properties, essential oils represent a potential option to prevent food spoilage in the search for effective natural preservatives. In this study, the chemical profile of Citrus limon essential oil (CLEO) was evaluated. GC-MS analysis revealed that limonene (60.7%), β-pinene (12.6%), and γ-terpinene (10.3%) are common constituents of CLEO, which prompted further research on antibacterial and antibiofilm properties. Minimum inhibitory concentration (MIC) values showed that CLEO generally exhibits acceptable antibacterial properties. In addition, in situ antimicrobial research revealed that vapour-phase CLEO can arrest the growth of Candida and Y. enterocolitica species on specific food models, indicating the potential of CLEO as a preservative. The antibiofilm properties of CLEO were evaluated by MIC assays, crystal violet assays, and MALDI-TOF MS analysis against S. enterica biofilm. The results of the MIC and crystal violet assays showed that CLEO has strong antibiofilm activity. In addition, the data obtained by MALDI-TOF MS investigation showed that CLEO altered the protein profiles of the bacteria studied on glass and stainless-steel surfaces. Our study also found a positive antimicrobial effect of CLEO against S. enterica. The anti-Salmonella activity of CLEO in vacuum-packed sous vide carrot samples was slightly stronger than in controls. These results highlight the advantages of the antibacterial and antibiofilm properties of CLEO, suggesting potential applications in food preservation.
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Affiliation(s)
- Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (A.V.); (M.D.V.)
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland
- INTI International University, Persiaran Perdana BBN Putra Nilai, Nilai 71800, Malaysia
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (A.V.); (M.D.V.)
| | - Nenad L. Vukovic
- Department of Chemistry, University of Kragujevac, Faculty of Science, R. Domanovića 12, 34000 Kragujevac, Serbia;
| | - Andrea Verešová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (A.V.); (M.D.V.)
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro 5, 00185 Rome, Italy;
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (R.B.S.); (A.B.H.)
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (R.B.S.); (A.B.H.)
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | - Zhaojun Ban
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China;
| | - Milena D. Vukic
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (A.V.); (M.D.V.)
- Department of Chemistry, University of Kragujevac, Faculty of Science, R. Domanovića 12, 34000 Kragujevac, Serbia;
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Ávila S, Zalamanski S, Tanikawa LM, Kruger CCH, Ferreira SMR. Influence of Cooking Methods on In Vitro Bioaccessibility of Phenolics, Flavonoids, and Antioxidant Activity of Red Cabbage. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:124-131. [PMID: 36357658 DOI: 10.1007/s11130-022-01027-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/21/2022] [Indexed: 06/16/2023]
Abstract
Red cabbage is rich in phytochemical compounds, and its consumption, either raw or cooked, has been linked to the prevention of several diseases. This work aimed to investigate the influence of cooking methods on in vitro bioaccessibility of phenolics and antioxidant activity of red cabbage. The vegetable was subjected to boiling, steaming, and microwaving for different times to evaluate color parameters, total phenolic (TPC), total flavonoid (TFC), anthocyanin content (AC), and antioxidant activity (FRAP, DPPH, and ABTS). The phytochemical bioaccessibility before and after cooking was also evaluated by in vitro simulated digestion. Steaming showed the most significant retention of the compounds after 20 and 25 min of cooking (72-86% for TPC, 72-77% for TFC, 75-79% for FRAP, 84-91% for DPPH, 70-83% for ABTS), followed by microwaving, which was more stable in 10 min. Microwaving decreased TFC and AC over time. Boiling did not show significant differences between the cooking times and showed more than 50% of losses of TPC, TFC, and AC and 30 to 60% of antioxidant activity. Steaming was the best cooking method, showing the most significant tendency to black coloration (< L*). In 10 min, it still showed the highest percentages of increase in TPC and the minor losses of TFC and AC in the gastric and intestinal phases. Steaming also increased the antioxidant after digestion when compared to uncooked red cabbage. These results are important to help consumers choose the most effective cooking method for red cabbage to retain its health-promoting components.
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Affiliation(s)
- Suelen Ávila
- Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil.
| | - Sara Zalamanski
- Graduate Program in Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil
| | - Lilian Mitsuko Tanikawa
- Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil
| | - Claudia Carneiro Hecke Kruger
- Postgraduate Program in Food and Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil
| | - Sila Mary Rodrigues Ferreira
- Postgraduate Program in Food and Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil
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Özyürek FB, Özer CO, Demir Özer E. The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2086091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Fatma Beyza Özyürek
- Department of Food Engineering, Nevsehir Hacı Bektaş Veli University, Nevsehir, Turkey
| | - Cem Okan Özer
- Department of Food Engineering, Nevsehir Hacı Bektaş Veli University, Nevsehir, Turkey
| | - Ezgi Demir Özer
- Department of Gastronomy and Culinary Arts, Cappadocia University, Nevsehir, Turkey
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Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Jiang S, Yu M, Wang Y, Yin W, Jiang P, Qiu B, Qi H. Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida. Foods 2022; 11:1078. [PMID: 35454666 PMCID: PMC9028335 DOI: 10.3390/foods11081078] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/04/2022] [Accepted: 04/07/2022] [Indexed: 12/12/2022] Open
Abstract
Undaria pinnatifida (U. pinnatifida) is an edible brown seaweed with high health value. The objective of this study was to evaluate the effect of traditional cooking methods (i.e., blanching, steaming, boiling and baking) on the color, texture and bioactive nutrients of U. pinnatifida, so as to screen out the traditional cooking methods more suitable for U. pinnatifida. In this study, methods of blanching and boiling resulted in better reduction in total color difference (0.91 ± 0.58 and 0.79 ± 0.34, respectively) and retention of chlorophyll A (62.99 ± 1.27 µg/g FW and 51.35 ± 1.69 µg/g FW), along with better elevation of fucoxanthin content (increased by 11.05% and 18.32%, respectively). Baking method got the best retention of total phenol content (1.62 ± 0.11 mg GAE/g DW), followed by methods of boiling and blanching (1.51 ± 0.07 mg GAE/g DW and 1.43 ± 0.05 mg GAE/g DW). Among these cooking methods, blanching and boiling seemed to be the more suitable for U. pinnatifida compared to other methods. These results could help to determine the better cooking methods for U. pinnatifida products and provide a scientific and theoretical basis for improving human dietary health.
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Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (M.Y.); (Y.W.); (P.J.)
| | - Meiqi Yu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (M.Y.); (Y.W.); (P.J.)
| | - Yingzhen Wang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (M.Y.); (Y.W.); (P.J.)
| | - Wei Yin
- Dalian Gaishi Food Co., Ltd., Dalian 116047, China;
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (M.Y.); (Y.W.); (P.J.)
| | - Bixiang Qiu
- Fujian Yida Food Co., Ltd., Fuzhou 350500, China;
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (S.J.); (M.Y.); (Y.W.); (P.J.)
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Abalos RA, Naef EF, Aviles MV, Gómez MB. Consumers’ Opinion and Perception toward a Convenience Food through Projective Techniques. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2043211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Rosa Ana Abalos
- Facultad de Bromatología, Universidad Nacional de Entre Ríos, Gualeguaychú, Argentina
| | - Elisa Fernanda Naef
- Facultad de Bromatología, Universidad Nacional de Entre Ríos, Gualeguaychú, Argentina
- énstituto de Ciencia y Tecnología de los Alimentos, CONICET-UNER, Perón, Gualeguaychú, Argentina
| | - María Victoria Aviles
- Facultad de Bromatología, Universidad Nacional de Entre Ríos, Gualeguaychú, Argentina
- énstituto de Ciencia y Tecnología de los Alimentos, CONICET-UNER, Perón, Gualeguaychú, Argentina
| | - María Beatriz Gómez
- Facultad de Bromatología, Universidad Nacional de Entre Ríos, Gualeguaychú, Argentina
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Wang J, Brennan MA, Brennan CS, Serventi L. Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta. Foods 2021; 10:foods10081931. [PMID: 34441708 PMCID: PMC8393622 DOI: 10.3390/foods10081931] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/16/2021] [Accepted: 08/16/2021] [Indexed: 11/21/2022] Open
Abstract
Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.
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Affiliation(s)
- Jinghong Wang
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
| | - Charles Stephen Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
- Riddet Institute, Palmerston North 4442, New Zealand
- School of Science, RMIT University, P.O. Box 2474, Melbourne, VIC 3001, Australia
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand; (J.W.); (M.A.B.); (C.S.B.)
- Correspondence: ; Tel.: +64-3-423-0860
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Zavadlav S, Blažić M, Van de Velde F, Vignatti C, Fenoglio C, Piagentini AM, Pirovani ME, Perotti CM, Bursać Kovačević D, Putnik P. Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods 2020; 9:E1537. [PMID: 33113877 PMCID: PMC7693970 DOI: 10.3390/foods9111537] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/19/2020] [Accepted: 10/20/2020] [Indexed: 12/18/2022] Open
Abstract
Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with extended shelf life as compared to the traditional cooking methods. In addition to other constituents, vegetables and seafood represent important sources of phytochemicals. Thus, by applying sous-vide technology, preservation of such foods can be prolonged with almost full retention of native quality. In this way, sous-vide processing meets customers' growing demand for the production of safer and healthier foods. Considering the industrial points of view, sous-vide technology has proven to be an adequate substitute for traditional cooking methods. Therefore, its application in various aspects of food production has been increasingly researched. Although sous-vide cooking of meats and vegetables is well explored, the challenges remain with seafoods due to the large differences in structure and quality of marine organisms. Cephalopods (e.g., squid, octopus, etc.) are of particular interest, as the changes of their muscular physical structure during processing have to be carefully considered. Based on all the above, this study summarizes the literature review on the recent sous-vide application on vegetable and seafood products in view of production of high-quality and safe foodstuffs.
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Affiliation(s)
- Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47 000 Karlovac, Croatia;
| | - Marijana Blažić
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47 000 Karlovac, Croatia;
| | - Franco Van de Velde
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
| | - Charito Vignatti
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
| | - Cecilia Fenoglio
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - Andrea M. Piagentini
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - María Elida Pirovani
- Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral (FIQ, UNL), 1º de Mayo 3250, Santa Fe 3000, Argentina; (F.V.d.V.); (C.V.); (C.F.); (A.M.P.); (M.E.P.)
| | - Cristina M. Perotti
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina;
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral (FIQ, UNL/CONICET), Santiago del Estero 2829, Santa Fe 3000, Argentina
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Greenbird Medical Inc., Trg dr. Žarka Dolinara 18, 48 000 Koprivnica, Croatia
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
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Rondanelli M, Faliva MA, Peroni G, Perna S, Gasparri C, Fazia T, Bernardinelli L, Infantino V. A favorable effect on nutritional status of 12-week tailored texture-modified sous-vide cooking meals in institutionalized elderly women with oropharyngeal dysphagia: an intervention study. Minerva Endocrinol (Torino) 2020; 46:202-213. [PMID: 32969627 DOI: 10.23736/s2724-6507.20.03232-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
BACKGROUND Dysphagic patients are not always able to meet their energy, micro and macronutrients needs for various causes and therefore are at high risk of malnutrition. The aim of the present study was to evaluate the effectiveness on satisfaction of the meal (by a 10-cm visuo-analogical scale), food intake (by visual estimation of food waste), nutritional status (anthropometric measures, mini nutritional assessment [MNA], vitamin D, B12, folic acid), functional (handgrip) and blood chemistry metabolic parameters of a tailored texture-modified sous-vide cooking meals (TTMSVC), well balanced in macro and micronutrients, in elderly women suffering from oropharyngeal dysphagia at long-term care facilities. METHODS A 12-week intervention study was conducted on female elderly subjects affected by oropharyngeal dysphagia of level 3-5. The treated group received TTMSVC with the consistencies standardized using viscosimeter (5000-10000 mP/s). The control group maintained pureed hospital diet. RESULTS 50 subjects, 25 in treatment group and 25 in control group, with mean±SD age 89.12±4.18 and mini mental state examination (MMSE) 20.58±1.63 were enrolled. The treatment and control groups were similar at baseline. The changes over time between the two groups showed significant differences for food intake, meal appreciation, Body Mass Index (BMI), calf circumference, arm circumference, MNA, prealbumin, albumin, folic acid, vitamin D, ionized calcium, C-Reactive Protein (CRP), Tumor Necrosis Factor (TNF-α), handgrip. Significant positive correlations were observed in the treatment group between the meal appreciation and prealbumin and vitamin D. CONCLUSIONS This study demonstrated that elderly dysphagic women at long-term care facilities can eat better and increase nutritional status by eating 12-week tailored appealing TTMSVC.
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Affiliation(s)
- Mariangela Rondanelli
- IRCCS Mondino Foundation, Pavia, Italy.,Unit of Human and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
| | - Milena A Faliva
- Unit of Endocrinology and Nutrition, ASP Santa Margherita Institute, University of Pavia, Pavia, Italy
| | - Gabriella Peroni
- Unit of Endocrinology and Nutrition, ASP Santa Margherita Institute, University of Pavia, Pavia, Italy -
| | - Simone Perna
- Department of Biology, College of Science, University of Bahrain, Sakhir, Bahrain
| | - Clara Gasparri
- Unit of Endocrinology and Nutrition, ASP Santa Margherita Institute, University of Pavia, Pavia, Italy
| | - Teresa Fazia
- Department of Brain and Behavioral Sciences, University of Pavia, Pavia, Italy
| | - Luisa Bernardinelli
- Department of Brain and Behavioral Sciences, University of Pavia, Pavia, Italy
| | - Vittoria Infantino
- Unit of Human and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
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Abalos RA, Naef EF, Aviles MV, Gómez MB. Vacuum impregnation: A methodology for the preparation of a ready-to-eat sweet potato enriched in polyphenols. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109773] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Martínez S, Armesto J, Gómez-Limia L, Carballo J. Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review. Food Chem 2020; 313:126065. [DOI: 10.1016/j.foodchem.2019.126065] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 10/28/2019] [Accepted: 12/14/2019] [Indexed: 12/14/2022]
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Kim YA, Ba HV, Hwang I. Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method. Food Sci Anim Resour 2019; 39:355-370. [PMID: 31304465 PMCID: PMC6612789 DOI: 10.5851/kosfa.2019.e27] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 03/20/2019] [Accepted: 04/01/2019] [Indexed: 11/06/2022] Open
Abstract
The present study aimed at evaluating effects of traditional sauce type and storage time on shelf-life and flavor compounds of marinated pork cooked by Sous-Vide method. Five different traditional sauces (Meju soy sauce, Brewed soy sauce, Fish-soy sauce, Ishiru fish sauce and Anchovy fish sauce) purchased from Asian countries were used. After marination with the sauces, polyvinylchloride film bags containing the marinated pork samples were cooked using Sous-Vide method for 55°C for 5 h and 60°C for 30 min, and were then stored for 8 wk at 10°C. Results showed that the pork samples marinated with the sauces retarded the growth of total plate counts (TPC) during storage. At 8th wk storage, TPC counts were significantly lower in all samples marinated with the sauces compared to control (p<0.05). Lipid oxidation level was significantly lower in the T2 (Meju soy sauce) and T6 (Anchovy fish sauce) compared to those of T3 (Brewed soy sauce) and T5 (Ishiru fish sauce) or control after 8 wk storage (p>0.05). Forty volatile flavor compounds were detected from the control and marinated samples at 4th wk of storage. The pork marinated with Anchovy fish sauce presented significantly higher amounts of importantly pleasant flavor compounds such as; pyrazines and sulfur-containing compounds than those marinated with other remaining sauces and control. It is concluded that the marination with Anchovy fish sauce partly improved the shelf-life and increased amounts of pleasant flavor compounds of Sous-Vide cooked pork products during storage in comparison to the other remaining sauces.
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Affiliation(s)
- Yong An Kim
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
| | - Hoa Van Ba
- Animal Products Development Division, National Institute of Animal Science, Wanju-gun 55365, Korea
| | - Inho Hwang
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
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Klungboonkrong V, Phoungchandang S, Lamsal B. Drying of Orthosiphon aristatus leaves: Mathematical modeling, drying characteristics, and quality aspects. CHEM ENG COMMUN 2018. [DOI: 10.1080/00986445.2018.1443080] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Vorapong Klungboonkrong
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand
| | | | - Buddhi Lamsal
- Department of Food Science and Human Nutrition, Food Sciences Building, Ames, Iowa, USA
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15
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Koubová E, Mrázková M, Sumczynski D, Orsavová J. In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3014-3021. [PMID: 29193097 DOI: 10.1002/jsfa.8800] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 11/23/2017] [Accepted: 11/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Total phenolic content, phenolic profile and antioxidant activity were determined in free and bound phenolic fractions of thermally treated brown and white teff grains. RESULTS Phenolic content in raw brown and white teff (1540 and 992 mg gallic acid equivalent kg-1 ) as well as antioxidant activity (6.3 and 5.5 mmol trolox equivalent kg-1 ) were higher in free phenolic fractions. The most significant decrease in total phenolics was observed after application of the sous-vide method (35% for brown teff and 11% for white teff). Main free phenolics of heat-treated teff were ferulic, protocatechuic, p-coumaric and ellagic acids, rutin and epigallocatechin. Main bound phenolics were ferulic, gallic, sinapic and ellagic acids, catechin and epigallocatechin. The detrimental effect on free and bound quercetin and bound cinnamic acid concentrations was also examined during heat treatment. Thermally treated brown teff showed a high level of in vitro organic matter digestibility if water cooking and rice cooker (both 99.5%) and sous-vide (96.5%) methods were applied. CONCLUSION The sous-vide method may be recommended as the most suitable hydrothermal treatment for grains of teff when compared with water cooking and rice cooker methods. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Eva Koubová
- Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic
| | - Martina Mrázková
- Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic
| | - Jana Orsavová
- Language Centre, Tomas Bata University in Zlín, Zlín, Czech Republic
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16
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Roascio - Albistur A, Gámbaro A. Consumer perception of a non-traditional market on sous-vide dishes. Int J Gastron Food Sci 2018. [DOI: 10.1016/j.ijgfs.2017.10.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Bernstein A, Noreña CPZ. Kinetics of enzymatic inactivation and loss of anthocyanins and antioxidant activity in red cabbage blanched under different conditions. J Food Biochem 2016. [DOI: 10.1111/jfbc.12340] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anahi Bernstein
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul; Av. Bento Gonçalves, n° 9500, CEP 91501-970 Porto Alegre-RS Brazil
| | - Caciano P. Zapata Noreña
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul; Av. Bento Gonçalves, n° 9500, CEP 91501-970 Porto Alegre-RS Brazil
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18
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Iborra-Bernad C, García-Segovia P, Martínez-Monzó J. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling. J Food Sci 2015; 80:E1725-34. [DOI: 10.1111/1750-3841.12950] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2014] [Accepted: 05/27/2015] [Indexed: 12/31/2022]
Affiliation(s)
- C. Iborra-Bernad
- Food Technology Dept; Univ. Politècnica de València; Camino de Vera s/n. 46022 Valencia Spain
| | - P. García-Segovia
- Food Technology Dept; Univ. Politècnica de València; Camino de Vera s/n. 46022 Valencia Spain
| | - J. Martínez-Monzó
- Food Technology Dept; Univ. Politècnica de València; Camino de Vera s/n. 46022 Valencia Spain
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19
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García-Segovia P, Garrido MD, Vercet A, Arboleya JC, Fiszman S, Martínez-Monzo J, Laguarda S, Palacios V, Ruiz J. Molecular Gastronomy in Spain. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2014. [DOI: 10.1080/15428052.2014.914813] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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