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Sabir K, Ahmad N, Ali H. Monitoring the Quality Parameters of Mango Juices Using Fluorescence Spectroscopy. J Fluoresc 2024:10.1007/s10895-024-03818-2. [PMID: 38954082 DOI: 10.1007/s10895-024-03818-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Accepted: 06/24/2024] [Indexed: 07/04/2024]
Abstract
The current study looks into the characterization and differentiation of mango juices that are sold commercially using fluorescence spectroscopy. The emission spectra displayed well-defined and prominent peaks that suggested the existence of many fluorophores, such as water content, β-carotene, tartrazine food color, and chlorophyll components. For this study, water and yellow food coloring solution, the two most popular adulterants were added to pure and authenticated mango pulp that had been diluted to an 8% concentration. The fluorophore profile of the samples was ascertained by using multivariate analysis (principal component analysis) in conjunction with fluorescence spectroscopy. The findings showed that the existence of water content is directly correlated with the spectral bands at 444 and 467 nm, and for food color at 580 nm thus the best indicators to detect adulteration of high water contents and food color. Chlorophyll and β-carotene intensities varied among juices, acting as a discriminant marker to distinguish between those with unripened pulp (high chlorophyll intensity) and those with more water and other pigments (lower chlorophyll and β-carotene intensities). With fluorescence emission spectroscopy, qualitative assessment of mango juice can be quickly determined by spectral features, providing details on composition and quality.
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Affiliation(s)
- Kokab Sabir
- Institute of Engineering and Applied Sciences, National Institute of Lasers and Optronics College, Nilore, Islamabad, 45650, Pakistan
| | - Naveed Ahmad
- Institute of Engineering and Applied Sciences, National Institute of Lasers and Optronics College, Nilore, Islamabad, 45650, Pakistan.
| | - Hina Ali
- Department of Physics, Mirpur University of Science and Technology (MUST), Mirpur, Azad Kashmir, 10250, Pakistan
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Kaur G, Kaur P, Kaur A. Preserving bioactive quality and color of novel frozen lemongrass puree tablets. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gurjeet Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Preetinder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Amrit Kaur
- Department of Mathematics, Statistics and Physics Punjab Agricultural University Ludhiana India
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Dundar Kirit B, Akyıldız A. Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Burcu Dundar Kirit
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
| | - Asiye Akyıldız
- Department of Food Engineering, Faculty of Agriculture Cukurova University Adana Turkey
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Torgbo S, Sukatta U, Kamonpatana P, Sukyai P. Ohmic heating extraction and characterization of rambutan (Nephelium lappaceum L.) peel extract with enhanced antioxidant and antifungal activity as a bioactive and functional ingredient in white bread preparation. Food Chem 2022; 382:132332. [DOI: 10.1016/j.foodchem.2022.132332] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 01/10/2022] [Accepted: 01/31/2022] [Indexed: 01/21/2023]
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Barrón-García O, Morales-Sánchez E, Ramírez Jiménez A, Antunes-Ricardo M, Luzardo-Ocampo I, González-Jasso E, Gaytán-Martínez M. Phenolic compounds profile and antioxidant capacity of ‘Ataulfo’ mango pulp processed by ohmic heating at moderate electric field strength. Food Res Int 2022; 154:111032. [DOI: 10.1016/j.foodres.2022.111032] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/26/2022]
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Roobab U, Khan AW, Irfan M, Madni GM, Zeng X, Nawaz A, Walayat N, Manzoor MF, Aadil RM. Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14045] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Abdul Waheed Khan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Muhammad Irfan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
- Guangdong Key Laboratory of Food Intelligent Manufacturing Foshan University Foshan Guangdong China
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study Shenzhen University Shenzhen China
| | - Noman Walayat
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
| | - Muhammad Faisal Manzoor
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu Province China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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Makroo H, Srivastava B, Jabeen A. Influence of mild electric field (MEF) on polyphenol oxidase and quality attributes of pineapple juice during ohmic heating. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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8
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Waziiroh E, Schoenlechner R, Jaeger H, Brusadelli G, Bender D. Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03942-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractDue to the absence of gluten, several challenges arise during gluten-free (GF) bread baking, affecting the mid-and-end-product quality. The main approach to overcome this issue is to combine certain functional ingredients and additives, to partially simulate wheat bread properties. In addition, the optimization of the baking process may contribute to improved product quality. A recent and very promising alternative to conventional baking is the use of ohmic heating (OH). Due to its volumetric and uniform heating principle, crumb development during baking and consequently bread volume is improved, which enhances the overall GF bread quality. Depending on the GF formulation, critical factors such as the electrical conductivity and viscosity of the batter may vary, which have a significant effect on the OH process performance. Therefore, this review attempts to provide a deeper understanding of the functionality of GF bread ingredients and how these may affect critical parameters during the OH processing.
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Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110507] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111113] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Sabanci S, Icier F. Rheological behavior of sour cherry juices concentrated by ohmic and conventional evaporation processes under vacuum. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14832] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Serdal Sabanci
- Faculty of Health Sciences Department of Nutrition and Dietetics Munzur University Tunceli Turkey
| | - Filiz Icier
- Faculty of Engineering Department of Food Engineering Ege University Izmir Turkey
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Makroo H, Rastogi N, Srivastava B. Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.015] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity. Food Chem 2020; 316:126298. [PMID: 32062230 DOI: 10.1016/j.foodchem.2020.126298] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 01/15/2020] [Accepted: 01/25/2020] [Indexed: 01/29/2023]
Abstract
Vine Pruning residue was submitted to conventional heating and ohmic heating (OH) for the extraction of bioactive compounds and analyzed for total phenolic content (TPC), polyphenolic profile, antioxidant activity, antimicrobial activity and anticancer activity. The OH extracts were obtained using Low electric field (496.0 V/cm) or Intermediate electric field - IEF (840.0 V/cm). The tests were performed using 45% (v/v) ethanol-water extraction solution at 80 °C at different extraction times (20-90 min). The extract that stood out among the others concerning anticancer potential was the one obtained by OH when used, IEF, where the TPC was significantly higher than in the other extracts which correlated with higher antioxidant, antimicrobial and anti-proliferative activity on different tumor cell lines (HepG2, MDA-MB-231, MCF-7 and Caco2). Vine pruning OH extracts obtained using green solvents by an eco-friendly procedure were revealed as a source of compounds with relevant antioxidant and anticancer activity.
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Xu X, Zhou S, Julian McClements D, Huang L, Meng L, Xia X, Dong M. Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions. Food Chem 2019; 309:125790. [PMID: 31784075 DOI: 10.1016/j.foodchem.2019.125790] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 10/21/2019] [Accepted: 10/23/2019] [Indexed: 01/06/2023]
Abstract
A higher fermentation efficiency was achieved, using multistarter fermentation of glutinous rice supplemented with Fu brick tea (FGR-FBT), than when using traditional fermentation. The effects of multistarter fermentation on the microbial, chemical, and volatile compositions were determined. When FBT was incorporated during glutinous rice fermentation, increased population of yeasts and fungi, as well as enhanced α-amylase, proteinase and β-glucosidase activities, were observed. Specific fungi were isolated and identified as Aspergillus spp., which are known to secrete extracellular enzymes that modify the chemical properties, including ethanol levels, pH, total acids, and total soluble solids. The aroma profile of fermented glutinous rice was studied in the absence and presence of FBT, using HS-SPME-GC-MS and the electronic-nose. This analysis indicated that 35 characteristic volatile compounds were only found in FGR-FBT. The results show that FBT can be added during the fermentation of food products to enhance microbial biotransformation and modify flavour metabolism.
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Affiliation(s)
- Xiao Xu
- College of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Siduo Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | | | - Lu Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
| | - Ling Meng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Xiudong Xia
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
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