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Mukhtar K, Nabi BG, Arshad RN, Roobab U, Yaseen B, Ranjha MMAN, Aadil RM, Ibrahim SA. Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum). ULTRASONICS SONOCHEMISTRY 2022; 90:106194. [PMID: 36242792 PMCID: PMC9576986 DOI: 10.1016/j.ultsonch.2022.106194] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/21/2022] [Accepted: 10/09/2022] [Indexed: 06/12/2023]
Abstract
Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer interest due to its high nutritional profile and alkaline nature. Still, high polyphenolic and sugar content start the fermentation in juice, resulting in dark coloration. Lately, some novel techniques have been introduced to extend shelf life and improve the nutritional value of sugarcane juice. The introduction of such processing technologies is beneficial over conventional processes and essential for producing chemical-free, high-quality, fresh juices. The synergistic impact of these novel technologies is also advantageous for preserving sugarcane juice. In literature, novel thermal, non-thermal and hurdle technologies have been executed to preserve sugarcane juice. These technologies include high hydrostatic pressure (HHP), ultrasound (US), pulsed electric field (PEF), ultraviolet irradiation (UV), ohmic heating (OH), microwave (MW), microfludization and ozone treatment. This review manifests the impact of novel thermal, non-thermal, and synergistic technologies on sugarcane juice processing and preservation characteristics. Non-thermal techniques have been successfully proved effective and showed better results than novel thermal treatments. Because they reduced microbial load and retained nutritional content, while thermal treatments degraded nutrients and flavor of sugarcane juice. Among non-thermal treatments, HHP is the most efficient technique for the preservation of sugarcane juice while OH is preferable in thermal techniques due to less nutritional loss.
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Affiliation(s)
- Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Bilal Yaseen
- Department of Food Sciences, Government College University, Sahiwal 57000, Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Salam A Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, E. Market Street 1601, Greensboro, NC 24711, USA.
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2
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Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance. BEVERAGES 2022. [DOI: 10.3390/beverages8020033] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and sustainability of food. The food industry over the last few years has shown remarkable technological and scientific evolution, with an impact on the development and innovation of new products using non-thermal processing. Non-thermal processing technologies involve methods by which fruit juices receive microbiological inactivation and enzymatic denaturation with or without the direct application of low heat, thereby lessening the adverse effects on the nutritional, bioactive, and flavor compounds of the treated fruit juices, extending their shelf-life. The recognition of the nutritional and protective values of fruit juices and fermented fruit beverages is evident and is attributed to the presence of different bioactive compounds, protecting against chronic and metabolic diseases. Fermentation maintains the fruit's safety, nutrition, and shelf life and the development of new products. This review aims to summarize the chemical and sensory characteristics of fruit juices and fermented fruit drinks, the fermentation process, its benefits, and its effects.
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Araby E, Abd El‐Khalek HH, Amer MS. Synergistic effects of
UV‐C
light in combination with chitosan nanoparticles against foodborne pathogens in pomegranate juice with enhancement of its health‐related components. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16695] [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)
- Eman Araby
- Radiation Microbiology Department, National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority Nasr City Egypt
| | - Hanan H. Abd El‐Khalek
- Radiation Microbiology Department, National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority Nasr City Egypt
| | - Mahmoud S. Amer
- National Institute of Laser Enhanced Science Cairo University Giza Egypt
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Pérez-Lamela C, Franco I, Falqué E. Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review. Molecules 2021; 26:5265. [PMID: 34500700 PMCID: PMC8434123 DOI: 10.3390/molecules26175265] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 12/16/2022] Open
Abstract
Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.
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Affiliation(s)
- Concepción Pérez-Lamela
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain
| | - Inmaculada Franco
- Food Technology Area, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain;
| | - Elena Falqué
- Analytical Chemistry Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo–Ourense Campus, E32004 Ourense, Spain;
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Oliveira PMD, Leite Júnior BRDC, Martins EMF, Cristianini M, Martins ML, Vieira ÉNR, Binoti ML, Paula DDA, Ramos AM. Impact of high pressure and thermal processing on probiotic mixed mango and carrot juices. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14530] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | | | | | - Marcelo Cristianini
- School of Food Engineering, Department of Food Technology (UNICAMP/FEA‐DTA) University of Campinas Campinas Brazil
| | - Maurilio Lopes Martins
- Food Science and Technology Department (DCTA/IF Sudeste MG) Federal Institute of Southeast of Minas Gerais Rio Pomba Brazil
| | | | | | | | - Afonso Mota Ramos
- Food Technology Department Federal University of Viçosa Viçosa Brazil
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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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7
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Mechanisms of carrot texture alteration induced by pure effect of high pressure processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.08.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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8
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Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2215-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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9
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Tinello F, Lante A. Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.008] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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10
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Wang CY, Wang YT, Wu SJ, Shyu YT. Quality changes in high hydrostatic pressure and thermal pasteurized grapefruit juice during cold storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:5115-5122. [PMID: 30483008 DOI: 10.1007/s13197-018-3452-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2018] [Accepted: 10/02/2018] [Indexed: 11/26/2022]
Abstract
This study evaluated the effects of high hydrostatic pressure (HHP) and thermal pasteurization (TP) on microbial counts, physicochemical properties, antioxidant characteristics, naringin and naringenin contents, and naringinase activity of grapefruit juice during 21 days cold storage period. Results showed that HHP and TP significantly decreased the total microbial, coliform, and yeast counts. No significant differences between HHP-treated grapefruit juice (600 MPa/5 min) and untreated fruit juice with respect to physicochemical properties such as total titratable acidity, pH, and total soluble solids was observed after 21 days of storage. Although HHP affected the colour and antioxidant characteristics of grapefruit juice, the extent of effect was significantly lower than that for TP-treated fruit juice. This demonstrated that HHP could better maintain the original flavour and quality of grapefruit juice compared to TP. In addition, 92% naringinase activity was maintained in HHP-600 group on Day 21, which increased the degradation of bitter naringin into non-bitter naringenin during the cold storage of grapefruit juice. In summary, HHP can simultaneously maintain the microbiological safety of grapefruit juice along with its original quality characteristics. HHP can effectively extend the storage period and safety during cold chain transport, and hence highly applicable in the grapefruit juice industry.
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Affiliation(s)
- Chung-Yi Wang
- 1Department of Biotechnology, National Formosa University, 64, Wunhua Rd., Huwei, Yunlin city, 632 Taiwan
| | - Yi-Ting Wang
- 2Department of Horticulture and Landscape Architecture, National Taiwan University, 140, Keelung Road Section 4, Taipei city, 10617 Taiwan
| | - Sz-Jie Wu
- 2Department of Horticulture and Landscape Architecture, National Taiwan University, 140, Keelung Road Section 4, Taipei city, 10617 Taiwan
| | - Yuan-Tay Shyu
- 2Department of Horticulture and Landscape Architecture, National Taiwan University, 140, Keelung Road Section 4, Taipei city, 10617 Taiwan
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Ramesh T, Yaparatne S, Tripp CP, Nayak B, Amirbahman A. Ultraviolet Light-Assisted Photocatalytic Disinfection of Escherichia coli and Its Effects on the Quality Attributes of White Grape Juice. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2182-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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12
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Al-Juhaimi F, Ghafoor K, Özcan MM, Jahurul MHA, Babiker EE, Jinap S, Sahena F, Sharifudin MS, Zaidul ISM. Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. Journal of Food Science and Technology 2018; 55:3872-3880. [PMID: 30228385 DOI: 10.1007/s13197-018-3370-0] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/07/2017] [Accepted: 07/31/2018] [Indexed: 10/28/2022]
Abstract
Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure.
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Affiliation(s)
- Fahad Al-Juhaimi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Kashif Ghafoor
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Mehmet Musa Özcan
- 2Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42079 Konya, Turkey
| | - M H A Jahurul
- 4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah Malaysia
| | - Elfadil E Babiker
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - S Jinap
- 5Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia.,6Institute Food Safety and Food Integrity (FOSFI),Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - F Sahena
- 7Faculty of Science, International Islamic University Malaysia (IIUM), Kuantan Campus, 25200 Kuantan, Pahang Malaysia
| | - M S Sharifudin
- 4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah Malaysia
| | - I S M Zaidul
- 3Faculty of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang Malaysia
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Abstract
This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage.
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14
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Finten G, Garrido JI, Cova MC, Narvaiz P, Jagus RJ, Agüero MV. Safety improvement and quality retention of gamma irradiated spinach leaves. J Food Saf 2017. [DOI: 10.1111/jfs.12340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gabriel Finten
- Universidad de Buenos Aires (UBA). Consejo Nacional de Investigaciones Cientificas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Laboratorio de Microbiología Industrial: Tecnología de alimentos; Av. Int. Guiraldes 2620, Ciudad Autónoma de Buenos Aires, (C1428EGA) Argentina
| | - Juan I. Garrido
- Comisión Nacional de Energía Atómica-Sección Irradiación de Alimentos-Gerencia de Aplicaciones y Tecnología de Radiaciones-Gerencia de Área Aplicaciones de la Tecnología Nuclear-(B1802AYA), Centro Atómico Ezeiza; Provincia de Buenos Aires Argentina
| | - María C. Cova
- Comisión Nacional de Energía Atómica-Sección Irradiación de Alimentos-Gerencia de Aplicaciones y Tecnología de Radiaciones-Gerencia de Área Aplicaciones de la Tecnología Nuclear-(B1802AYA), Centro Atómico Ezeiza; Provincia de Buenos Aires Argentina
| | - Patricia Narvaiz
- Comisión Nacional de Energía Atómica-Sección Irradiación de Alimentos-Gerencia de Aplicaciones y Tecnología de Radiaciones-Gerencia de Área Aplicaciones de la Tecnología Nuclear-(B1802AYA), Centro Atómico Ezeiza; Provincia de Buenos Aires Argentina
| | - Rosa J. Jagus
- Universidad de Buenos Aires (UBA). Consejo Nacional de Investigaciones Cientificas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Laboratorio de Microbiología Industrial: Tecnología de alimentos; Av. Int. Guiraldes 2620, Ciudad Autónoma de Buenos Aires, (C1428EGA) Argentina
| | - María V. Agüero
- Universidad de Buenos Aires (UBA). Consejo Nacional de Investigaciones Cientificas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Laboratorio de Microbiología Industrial: Tecnología de alimentos; Av. Int. Guiraldes 2620, Ciudad Autónoma de Buenos Aires, (C1428EGA) Argentina
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García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Élez-Martínez P, Ramírez R. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum. FOOD SCI TECHNOL INT 2017; 24:145-160. [PMID: 29020810 DOI: 10.1177/1082013217735965] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the purées. High-hydrostatic pressure treatment was compared with an equivalent thermal treatment. The addition of ascorbic acid during purée manufacture was also evaluated. The main objective of this study was to assess the effects on microorganisms, polyphenoloxidase, color and bioactive compounds of high-hydrostatic pressure, or thermal-processed plum purées made of moderate intensity pulse electric field-treated or no-moderate intensity pulse electric field-treated plums, after processing during storage. The application of moderate intensity pulse electric field to plums slightly increased the levels of anthocyanins and the antioxidant activity of purées. The application of Hydrostatic-high pressure (HHP) increased the levels of bioactive compounds in purées, while the thermal treatment preserved better the color during storage. The addition of ascorbic acid during the manufacture of plum purée was an important factor for the final quality of purées. The color and the bioactive compounds content were better preserved in purées with ascorbic acid. The no inactivation of polyphenoloxidase enzyme with treatments applied in this study affected the stability purées. Probably more intense treatments conditions (high-hydrostatic pressure and thermal treatment) would be necessary to reach better quality and shelf life during storage.
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Affiliation(s)
- J García-Parra
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - F González-Cebrino
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - J Delgado-Adámez
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - R Cava
- 2 Faculty of Veterinary Science, Research Group Tradinnoval, University of Extremadura, Cáceres, Spain
| | - O Martín-Belloso
- 3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - P Élez-Martínez
- 3 Department of Food Technology, Agrotecnio Center, University of Lleida, Lleida, Spain
| | - R Ramírez
- 1 CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
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Aguiló-Aguayo I, Gangopadhyay N, Lyng J, Brunton N, Rai D. Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.05.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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17
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MOURA SCSRD, VISSOTTO FZ, BERBARI SAG, SOUZA EDCG, TOTI FGP, ALVES JÚNIOR P. Characterization and evaluation of stability of bioactive compounds in fruit smoothies. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.16616] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Tokuşoğlu Ö. Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2015-0011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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20
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Zhao G, Zhang R, Zhang M. Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13203] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Guanghe Zhao
- Sericultural & Agri-Food Research Institute; Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China
- College of Food Science & Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute; Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China
- College of Food Science & Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute; Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China
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21
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M’hiri N, Ioannou I, Ghoul M, Mihoubi Boudhrioua N. Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1196489] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- N. M’hiri
- ISBST-RU Ecophysiology and AgroFood Processing, Manouba University, Tunis, Tunisia
| | - I. Ioannou
- ENSAIA- Laboratory Reactions and Process Engineering, Lorraine University, Vandoeuvre lés Nancy, France
| | - M. Ghoul
- ENSAIA- Laboratory Reactions and Process Engineering, Lorraine University, Vandoeuvre lés Nancy, France
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22
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Denoya G, Polenta G, Apóstolo N, Budde C, Sancho A, Vaudagna S. Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2015.09.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Nunes MA, Costa AS, Barreira JC, Vinha AF, Alves RC, Rocha A, Oliveira MBP. How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.061] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties. Int J Mol Sci 2015; 16:24159-73. [PMID: 26473846 PMCID: PMC4632744 DOI: 10.3390/ijms161024159] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Revised: 09/29/2015] [Accepted: 10/07/2015] [Indexed: 11/17/2022] Open
Abstract
In this study, pulsed electric fields (PEF) treatments and their effects on the structure of vitamin C (VIT-C) were estimated by fluorescence and Fourier transform infrared (FT-IR) spectroscopy, the relative content of VIT-C was measured by HPLC and the antioxidant properties of treated VIT-C by DPPH radical scavenging as well as reducing power tests. The fluorescence intensity of treated VIT-C increased slightly compared to the untreated VIT-C. Moreover, the effect of PEF on the structure of VIT-C was observed using the FT-IR spectra. These phenomena indicated that the PEF affected the conformation of VIT-C, which promoted the VIT-C isomer transformed enol-form into keto-form. In addition, the PEF treatments did not suffer the damage to VIT-C and could slow down the oxidation process in involving of experimental conditions by HPLC. The antioxidant properties of the treated VIT-C were enhanced, which was proved by radical scavenging and also the reducing power tests.
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Huang HW, Chang YH, Wang CY. High Pressure Pasteurization of Sugarcane Juice: Evaluation of Microbiological Shelf Life and Quality Evolution During Refrigerated Storage. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1600-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Denoya GI, Vaudagna SR, Polenta G. Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.036] [Citation(s) in RCA: 99] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ling B, Tang J, Kong F, Mitcham EJ, Wang S. Kinetics of Food Quality Changes During Thermal Processing: a Review. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1398-3] [Citation(s) in RCA: 93] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Chiu KY, Sung JM. Use of ultrasonication to enhance pea seed germination and microbial quality of pea sprouts. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12476] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kai Ying Chiu
- Department of Post-Modern Agriculture; Mingdao University; Peetow Changhwa County 523 Taiwan
| | - Jih Min Sung
- Department of Food Science and Technology; Hung Kuang University; 34 Chung-Chie Rd Sha Lu Taichung City 433 Taiwan
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