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Guo J, Jike X, Wu C, Liu L, Wang C, Xu K, Li B, Xu H, Lei H. Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies. Food Res Int 2024; 176:113803. [PMID: 38163684 DOI: 10.1016/j.foodres.2023.113803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/29/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
To extend shelf life of fermented spicy Chinese cabbage sauce at room temperature, the effects of electron beam irradiation (EBI), high pressure processing (HPP), pasteurization (PT) and autoclave sterilization (AS) treatments on the colony counts of Lactobacillus plantarum, phytochemicals, antioxidant activities and volatile compounds were investigated. Results showed that thermal and non-thermal treatments could significantly decrease the colony counts of Lactobacillus plantarum, in which EBI and AS treatments inactivated Lactobacillus plantarum thoroughly. EBI and HPP treatments were superior to PT and AS treatments in terms of volatile compounds, bioactive compounds and antioxidant activities. The total contents of volatile compounds in sauces treated by EBI and HPP were significantly increased by 43.92%-61.87% and 71.53%-84.46%, respectively, and the new formed substance 2,3-butanedione endowed sauces with sweet and creamy aroma. In addition, HPP treatment improved the extractable contents of total phenolics and carotenoids, retained capsicum red pigment content, and significantly enhanced antioxidant capacities of sauces. Sauce treated by HPP at 200 MPa exhibited the highest total carotenoid content, DPPH radical scavenging activity and FRAP, increasing by 9.27%, 2.24% and 16.13%, respectively, compared with CK. EBI treatment exhibited higher total phenolic content and FRAP, which positively depended on the dose. Therefore, HPP and EBI treatments were suggested as potential technologies to improve shelf-life stability and volatile compounds of fermented spicy Chinese cabbage sauce.
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Affiliation(s)
- Jiayu Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Xiaolan Jike
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Li Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Chengxin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Kang Xu
- Qingjian Beiguo Jujube Industry Co., Ltd, Yulin, Shaanxi, 718300, China.
| | - Bing Li
- Qingjian Beiguo Jujube Industry Co., Ltd, Yulin, Shaanxi, 718300, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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Abou Dib A, Assaf JC, El Khoury A, El Khatib S, Koubaa M, Louka N. Single, Subsequent, or Simultaneous Treatments to Mitigate Mycotoxins in Solid Foods and Feeds: A Critical Review. Foods 2022; 11:3304. [PMCID: PMC9601460 DOI: 10.3390/foods11203304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Mycotoxins in solid foods and feeds jeopardize the public health of humans and animals and cause food security issues. The inefficacy of most preventive measures to control the production of fungi in foods and feeds during the pre-harvest and post-harvest stages incited interest in the mitigation of these mycotoxins that can be conducted by the application of various chemical, physical, and/or biological treatments. These treatments are implemented separately or through a combination of two or more treatments simultaneously or subsequently. The reduction rates of the methods differ greatly, as do their effect on the organoleptic attributes, nutritional quality, and the environment. This critical review aims at summarizing the latest studies related to the mitigation of mycotoxins in solid foods and feeds. It discusses and evaluates the single and combined mycotoxin reduction treatments, compares their efficiency, elaborates on their advantages and disadvantages, and sheds light on the treated foods or feeds, as well as on their environmental impact.
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Affiliation(s)
- Alaa Abou Dib
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
- Department of Food Sciences and Technology, Facuty of Arts and Sciences, Bekaa Campus, Lebanese International University, Khiyara, Bekaa 1108, Lebanon
| | - Jean Claude Assaf
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
| | - André El Khoury
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
- Correspondence: ; Tel.: +9611421389
| | - Sami El Khatib
- Department of Food Sciences and Technology, Facuty of Arts and Sciences, Bekaa Campus, Lebanese International University, Khiyara, Bekaa 1108, Lebanon
| | - Mohamed Koubaa
- TIMR (Integrated Transformations of Renewable Matter), Centre de Recherche Royallieu, Université de Technologie de Compiègne, ESCOM—CS 60319, CEDEX, 60203 Compiègne, France
| | - Nicolas Louka
- Centre d’Analyses et de Recherche (CAR), Unité de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculté des Sciences, Campus des Sciences et Technologies, Université Saint-Joseph de Beyrouth, Mar Roukos, Matn 1104-2020, Lebanon
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Santos ALD, Morais RA, Soares CMDS, Vellano PO, Martins GADS, Damiani C, Souza ARMD. Effect of gamma irradiation on the physicochemical, functional and bioactive properties of red pitaya (Hylocereus costaricensis) bark flour. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Mollakhalili-Meybodi N, Nejati R, Sayadi M, Nematollahi A. Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins. Food Sci Nutr 2022; 10:1725-1744. [PMID: 35702299 PMCID: PMC9179168 DOI: 10.1002/fsn3.2792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 01/09/2022] [Accepted: 02/09/2022] [Indexed: 11/13/2022] Open
Abstract
Cereals, as the main crops cultivated and consumed in the world, are a rich source of carbohydrates, proteins, dietary fiber, and minerals. Despite the nutritional importance, their technological applicability in food matrices is also considerably important to be determined. Cereal processing is done to achieve goals as increasing the shelf‐life, obtaining the desired technological function, and enhancing the nutritional value. Nonthermal processing is preferred regarding its potential to provide beneficial impacts with minimum adverse effect. Technological functionality and nutritional performance are considered as the most basic challenges through cereal processing, with proteins as the main factor to take part in such roles. Technological and nutritional functionalities of proteins have been found to be changed through nonthermal processing, which is generally attributed to conformational and structural changes. Therefore, this study is aimed to investigate the impact of nonthermal processing on nutritional and technological characteristics of cereal proteins.
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Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.,Research Center for Food Hygiene and Safety Shahid Sadoughi University of Medical Sciences Yazd Iran
| | - Roghayeh Nejati
- Department of Food Safety and Hygiene School of Health Fasa University of Medical Sciences Fasa Iran
| | - Mehran Sayadi
- Department of Food Safety and Hygiene School of Health Fasa University of Medical Sciences Fasa Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene School of Health Fasa University of Medical Sciences Fasa Iran
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Moraes ARA, Camargo KC, Simões MOM, Ferraz VP, Pereira MT, Evangelista FCG, Sabino AP, Duarte LP, Alcântara AFC, de Sousa GF. Chemical Composition of Magonia pubescens Essential Oils and Gamma-Radiation Effects on Its Constituents and Cytotoxic Activity in Leukemia and Breast Cancer Model. Chem Biodivers 2021; 18:e2100094. [PMID: 33860612 DOI: 10.1002/cbdv.202100094] [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: 02/05/2021] [Accepted: 04/15/2021] [Indexed: 11/12/2022]
Abstract
Magonia pubescens A. St.-Hil. is a Brazilian species often used in ethnopharmacology for wound and pain healing and seborrhea treatment. For the first time, essential oils (EOs) obtained from M. pubescens inflorescences were studied. The plant materials (Montes Claros, Brazil, 2018) were submitted to different gamma-radiation doses and their chemical compositions were analyzed by GC/MS and GC-FID. The cytotoxic activity of the EOs was evaluated against K562 and MDA-MB-231 cancer cell lines. A total of 30 components were identified, being 24 compounds detected for the first time in M. pubescens. The main obtained components were hotrienol (35.9 %), cis-linalool oxide (17.0 %) and trans-linalool oxide (10.2 %). The chemical composition of the EO was slightly affected by the applied radiation doses. Irradiated and non-irradiated EOs showed cytotoxic activity against both cell lines and the non-irradiated EO sample was the most active against the K562 cell lines (IC50 =22.10±1.98).
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Affiliation(s)
- Acácio R A Moraes
- Universidade Federal de Minas Gerais, Instituto de Ciência Exatas, Departamento de Química, Av. Pres. Antônio Carlos, 6627 Pampulha, CEP 31270-901, Belo Horizonte, MG, Brazil
| | - Karen C Camargo
- Universidade Federal de Minas Gerais, Instituto de Ciência Exatas, Departamento de Química, Av. Pres. Antônio Carlos, 6627 Pampulha, CEP 31270-901, Belo Horizonte, MG, Brazil
| | - Maria O M Simões
- Universidade Estadual de Montes Claros, Departamento de Biologia Geral, Av. Ruy Braga, CEP 39400-000, Montes Claros, MG, Brazil
| | - Vany P Ferraz
- Universidade Federal de Minas Gerais, Instituto de Ciência Exatas, Departamento de Química, Av. Pres. Antônio Carlos, 6627 Pampulha, CEP 31270-901, Belo Horizonte, MG, Brazil
| | - Márcio T Pereira
- Centro de Desenvolvimento da Tecnologia Nuclear, Av. Pres. Antônio Carlos, 6627 Pampulha, CEP 31270-901, Belo Horizonte, MG, Brazil
| | - Fernanda C G Evangelista
- Universidade Federal de Minas Gerais, Faculdade de Farmácia, Departamento de Análises Clínicas e Toxicológicas, Av. Pres. Antônio Carlos, 6627 Pampulha, CEP 31270-901, Belo Horizonte, MG, Brazil
| | - Adriano P Sabino
- Universidade Federal de Minas Gerais, Faculdade de Farmácia, Departamento de Análises Clínicas e Toxicológicas, Av. Pres. Antônio Carlos, 6627 Pampulha, CEP 31270-901, Belo Horizonte, MG, Brazil
| | - Lucienir Pains Duarte
- Universidade Federal de Minas Gerais, Instituto de Ciência Exatas, Departamento de Química, Av. Pres. Antônio Carlos, 6627 Pampulha, CEP 31270-901, Belo Horizonte, MG, Brazil
| | - Antônio F C Alcântara
- Universidade Federal de Minas Gerais, Instituto de Ciência Exatas, Departamento de Química, Av. Pres. Antônio Carlos, 6627 Pampulha, CEP 31270-901, Belo Horizonte, MG, Brazil
| | - Grasiely F de Sousa
- Universidade Federal de Minas Gerais, Instituto de Ciência Exatas, Departamento de Química, Av. Pres. Antônio Carlos, 6627 Pampulha, CEP 31270-901, Belo Horizonte, MG, Brazil
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