1
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Bao G, Tian Y, Wang K, Chang Z, Jiang Y, Wang J. Mechanistic understanding of the improved drying characteristics and quality attributes of lily (Lilium lancifolium Thunb.) by modified microstructure after pulsed electric field (PEF) pretreatment. Food Res Int 2024; 190:114660. [PMID: 38945591 DOI: 10.1016/j.foodres.2024.114660] [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: 04/08/2024] [Revised: 06/15/2024] [Accepted: 06/15/2024] [Indexed: 07/02/2024]
Abstract
The effects of the non-thermal (pulsed electric field, PEF) and thermal pretreatment (vacuum steam pulsed blanching, VSPB) on the drying kinetics, quality attributes, and multi-dimensional microstructure of lily scales were investigated. The results indicate that both PEF and VSPB pretreatments improved the drying rate compared to untreated lily scales. Specifically, PEF pretreatment reduced the drying time by 29.58 % - 43.60 %, while VSPB achieved a 46.91 % reduction in drying time. PEF treatment facilitated the enhanced leaching of phenols and flavonoids compared to VSPB treated samples, thereby increasing antioxidant activity. The rehydration ratio of the dried lilies was improved with PEF and VSPB treatment, which closely related to the microstructure. Weibull distribution and Page model demonstrated excellent fit for the drying and rehydration kinetics of lily scales, respectively (R2 > 0.993). The analysis of multi-dimensional microstructure and ultrastructure confirmed the variations in moisture migration and phytochemical contents among different treatments. Consequently, this study offers insights into the technological support for the potential of non-thermal pretreatment in fruits and vegetables.
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Affiliation(s)
- Gangcheng Bao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ye Tian
- School of Electrical Engineering, Xi'an Jiaotong University, Xi'an 710049, China
| | - Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhengshi Chang
- School of Electrical Engineering, Xi'an Jiaotong University, Xi'an 710049, China
| | - Yonglei Jiang
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming 650021, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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2
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Duncan JL, Ahmad RN, Danesi H, Slade DJ, Davalos RV, Verbridge SS. Electro-antibacterial therapy (EAT) to enhance intracellular bacteria clearance in pancreatic cancer cells. Bioelectrochemistry 2024; 157:108669. [PMID: 38377890 DOI: 10.1016/j.bioelechem.2024.108669] [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: 10/07/2023] [Revised: 02/08/2024] [Accepted: 02/10/2024] [Indexed: 02/22/2024]
Abstract
Intratumoral bacteria have been implicated in driving tumor progression, yet effective treatments to modulate the tumor microbiome remain limited. In this study, we investigate the use of electroporation in combination with metronidazole to enhance the clearance of intracellular Fusobacterium nucleatum within pancreatic cancer cells. We explore various parameters, including electric field strength, pulse width, and pulse number to assess the permeability of pancreatic cancer cells infected with F. nucleatum, compared to non-infected cells of the same type. We subsequently quantify the clearance of intracellular bacteria when these pulsing schemes are applied to a suspension of infected pancreatic cancer cells in the presence of metronidazole. Our results reveal distinct differences in cell permeability between infected and non-infected cells, identifying a unique biophysical marker for host cells infected with F. nucleatum. We demonstrate that the combinatorial use of electroporation and metronidazole significantly enhances the delivery of metronidazole into host cells, leading to more effective clearance of intracellular F. nucleatum compared to independent treatments; we term this novel approach Electro-Antibacterial Therapy (EAT). EAT holds promise as an innovative strategy for addressing intratumoral bacteria in pancreatic cancer, other malignancies, and potentially treatment-resistant infections, offering new avenues for therapeutic intervention.
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Affiliation(s)
- Josie L Duncan
- Department of Mechanical Engineering, Virginia Tech, Blacksburg, VA, USA; Wallace H. Coulter Department of Biomedical Engineering, Georgia Tech - Emory University, Atlanta, GA, USA
| | - Raffae N Ahmad
- Virginia Tech - Wake Forest University School of Biomedical Engineering and Sciences, Blacksburg, VA, USA
| | - Hunter Danesi
- Virginia Tech - Wake Forest University School of Biomedical Engineering and Sciences, Blacksburg, VA, USA
| | - Daniel J Slade
- Department of Biochemistry, Virginia Tech, Blacksburg, VA, USA
| | - Rafael V Davalos
- Department of Mechanical Engineering, Virginia Tech, Blacksburg, VA, USA; Wallace H. Coulter Department of Biomedical Engineering, Georgia Tech - Emory University, Atlanta, GA, USA; Virginia Tech - Wake Forest University School of Biomedical Engineering and Sciences, Blacksburg, VA, USA.
| | - Scott S Verbridge
- Virginia Tech - Wake Forest University School of Biomedical Engineering and Sciences, Blacksburg, VA, USA
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3
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Kiruthika K, Suganthi A, Johnson Thangaraj Edward YS, Anandham R, Renukadevi P, Murugan M, Bimal Kumar Sahoo, Mohammad Ikram, Kavitha PG, Jayakanthan M. Role of Lactic Acid Bacteria in Insecticide Residue Degradation. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10298-0. [PMID: 38819541 DOI: 10.1007/s12602-024-10298-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/21/2024] [Indexed: 06/01/2024]
Abstract
Lactic acid bacteria are gaining global attention, especially due to their role as a probiotic. They are increasingly being used as a flavoring agent and food preservative. Besides their role in food processing, lactic acid bacteria also have a significant role in degrading insecticide residues in the environment. This review paper highlights the importance of lactic acid bacteria in degrading insecticide residues of various types, such as organochlorines, organophosphorus, synthetic pyrethroids, neonicotinoids, and diamides. The paper discusses the mechanisms employed by lactic acid bacteria to degrade these insecticides, as well as their potential applications in bioremediation. The key enzymes produced by lactic acid bacteria, such as phosphatase and esterase, play a vital role in breaking down insecticide molecules. Furthermore, the paper discusses the challenges and future directions in this field. However, more research is needed to optimize the utilization of lactic acid bacteria in insecticide residue degradation and to develop practical strategies for their implementation in real-world scenarios.
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Affiliation(s)
- K Kiruthika
- Department of Agricultural Entomology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - A Suganthi
- Department of Agricultural Entomology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India.
| | | | - R Anandham
- Department of Agricultural Microbiology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - P Renukadevi
- Department of Plant Pathology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - M Murugan
- Department of Agricultural Entomology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - Bimal Kumar Sahoo
- Department of Agricultural Entomology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - Mohammad Ikram
- Department of Agricultural Entomology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - P G Kavitha
- Department of Nematology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
| | - M Jayakanthan
- Department of Bioinformatics, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
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4
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Nayak N, Bhujle RR, Nanje-Gowda N, Chakraborty S, Siliveru K, Subbiah J, Brennan C. Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review. Heliyon 2024; 10:e30921. [PMID: 38784533 PMCID: PMC11112340 DOI: 10.1016/j.heliyon.2024.e30921] [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: 03/09/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024] Open
Abstract
Millets are rich in nutritional and bioactive compounds, including polyphenols and flavonoids, and have the potential to combat malnutrition and various diseases. However, extracting these bioactive compounds can be challenging, as conventional methods are energy-intensive and can lead to thermal degradation. Green-assisted techniques have emerged as promising methods for sustainable and efficient extraction. This review explores recent trends in employing green-assisted techniques for extracting bioactive compounds from millets, and potential applications in the food and pharmaceutical industries. The objective is to evaluate and comprehend the parameters involved in different extraction methods, including energy efficiency, extraction yield, and the preservation of compound quality. The potential synergies achieved by integrating multiple extraction methods, and optimizing extraction efficiency for millet applications are also discussed. Among several, Ultrasound and Microwave-assisted extraction stand out for their rapidity, although there is a need for further research in the context of minor millets. Enzyme-assisted extraction, with its low energy input and ability to handle complex matrices, holds significant potential. Pulsed electric field-assisted extraction, despite being a non-thermal approach, requires further optimization for millet-specific applications, are few highlights. The review emphasizes the importance of considering specific compound characteristics, extraction efficiency, purity requirements, and operational costs when selecting an ideal technique. Ongoing research aims to optimize novel extraction processes for millets and their byproducts, offering promising applications in the development of millet-based nutraceutical food products. Therefore, the current study benefits researchers and industries to advance extraction research and develop efficient, sustainable, and scalable techniques to extract bioactive compounds from millets.
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Affiliation(s)
- Nidhi Nayak
- Department of Food Technology, Jain Deemed-to-be University, Bangalore, Karnataka, India
| | - Rohan Rajendraji Bhujle
- Department of Bioscience and Bioengineering, Indian Institute of Technology, Guwahati, India
| | - N.A. Nanje-Gowda
- Department of Food Science, University of Arkansas Division of Agriculture, AR, USA
| | - Snehasis Chakraborty
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Department of Food Engineering & Technology, Institute of Chemical Technology, Mumbai, India
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas Division of Agriculture, AR, USA
| | - Charles Brennan
- STEM College, Royal Melbourne Institute of Technology, Melbourne, Australia
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5
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Omar YAD, Lipel ZG, Mandadapu KK. (2+δ)-dimensional theory of the electromechanics of lipid membranes: Electrostatics. Phys Rev E 2024; 109:054401. [PMID: 38907464 DOI: 10.1103/physreve.109.054401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 02/13/2024] [Indexed: 06/24/2024]
Abstract
The coupling of electric fields to the mechanics of lipid membranes gives rise to intriguing electromechanical behavior, as, for example, evidenced by the deformation of lipid vesicles in external electric fields. Electromechanical effects are relevant for many biological processes, such as the propagation of action potentials in axons and the activation of mechanically gated ion channels. Currently, a theoretical framework describing the electromechanical behavior of arbitrarily curved and deforming lipid membranes does not exist. Purely mechanical models commonly treat lipid membranes as two-dimensional surfaces, ignoring their finite thickness. While holding analytical and numerical merit, this approach cannot describe the coupling of lipid membranes to electric fields and is thus unsuitable for electromechanical models. In a sequence of articles, we derive an effective surface theory of the electromechanics of lipid membranes, called the (2+δ)-dimensional theory, which has the advantages of surface descriptions while accounting for finite thickness effects. The present article proposes a generic dimension reduction procedure relying on low-order spectral expansions. This procedure is applied to the electrostatics of lipid membranes to obtain the (2+δ)-dimensional theory that captures potential differences across and electric fields within lipid membranes. This model is tested on different geometries relevant for lipid membranes, showing good agreement with the corresponding three-dimensional electrostatics theory.
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Affiliation(s)
- Yannick A D Omar
- Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, USA
| | - Zachary G Lipel
- Department of Chemical & Biomolecular Engineering, University of California, Berkeley, California 94720, USA
| | - Kranthi K Mandadapu
- Department of Chemical & Biomolecular Engineering, University of California, Berkeley, California 94720, USA
- Chemical Sciences Division, Lawrence Berkeley National Laboratory, California 94720, USA
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6
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Siddiqui SA, Singh S, Bahmid NA, Sasidharan A. Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis. Heliyon 2024; 10:e29066. [PMID: 38655319 PMCID: PMC11035943 DOI: 10.1016/j.heliyon.2024.e29066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 03/12/2024] [Accepted: 03/29/2024] [Indexed: 04/26/2024] Open
Abstract
Seafood, being highly perishable, faces rapid deterioration in freshness, posing spoilage risks and potential health concerns without proper preservation. To combat this, various innovative preservation and packaging technologies have emerged. This review delves into these cutting-edge interventions designed to minimize spoilage and effectively prolong the shelf life of fresh seafood products. Techniques like High-Pressure Processing (HPP), Modified Atmosphere Packaging (MAP), bio-preservation, and active and vacuum packaging have demonstrated the capability to extend the shelf life of seafood products by up to 50%. However, the efficacy of these technologies relies on factors such as the specific type of seafood product and the storage temperature. Hence, careful consideration of these factors is essential in choosing an appropriate preservation and packaging technology.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, Quakenbrück, Germany
| | - Shubhra Singh
- Department of Tropical Agriculture and International cooperation, National Pingtung University of Science and Technology, 91201, Taiwan
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad P.O 682506, Kerala, India
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7
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De Gol C, Moodycliffe A, den Besten HMW, Zwietering MH, Beyrer M. Pulsed electric field treatment for preservation of Chlorella suspensions and retention of gelling capacity. Food Res Int 2024; 182:114154. [PMID: 38519182 DOI: 10.1016/j.foodres.2024.114154] [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: 11/21/2023] [Revised: 02/04/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Pulsed electric field (PEF) processing has emerged as an alternative to thermal pasteurization for the shelf-life extension of heat-sensitive liquids at industrial scale. It offers the advantage of minimal alteration in physicochemical characteristics and functional properties. In this study, a pilot-scale continuous PEF processing (Toutlet < 55 °C) was applied to microalgae Chlorella vulgaris (Cv) suspensions (pH = 6.5), which was proposed as a functional ingredient for plant-based foods. Cv suspensions were inoculated with three distinct food spoilage microorganisms (Pseudomonas guariconensis, Enterobacter soli and Lactococcus lactis), isolated from the Cv biomass. PEF treatments were applied with varying electric field strength Eel of 16 to 28 kV/cm, pulse repetition rate f of 100 to 140 Hz, with a pulse width τ of 20 μs and an inlet product temperature Tin of 30 °C. The aim was to evaluate the PEF-induced microbial reduction and monitor the microbial outgrowth during a 10-day cold storage period (10 °C). Maximum inactivation of 4.1, 3.7 and 3.6 logs was achieved (28 kV/cm and 120 Hz) for the investigated isolates, respectively. Under these conditions, the critical electric field strengths Ecrit, above which inactivation was observed, ranged from 22.6 to 24.6 kV/cm. Moreover, repeated PEF treatment resulted in similar inactivation efficiency, indicating its potential to enhance shelf-life further.
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Affiliation(s)
- Cora De Gol
- University of Applied Sciences and Arts Western Switzerland, School of Engineering, Sion, Switzerland; Food Microbiology, Wageningen University & Research, Wageningen, the Netherlands
| | - Ailsa Moodycliffe
- University of Applied Sciences and Arts Western Switzerland, School of Engineering, Sion, Switzerland
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, Wageningen, the Netherlands
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University & Research, Wageningen, the Netherlands
| | - Michael Beyrer
- University of Applied Sciences and Arts Western Switzerland, School of Engineering, Sion, Switzerland.
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8
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Zhang H, Wei J, Xv H, Khan I, Sun Q, Zhao X, Gao J, Liu S, Wei S. Bactericidal efficacy of plasma-activated water against Vibrio parahaemolyticus on Litopenaeus vannamei. Front Nutr 2024; 11:1365282. [PMID: 38515524 PMCID: PMC10954878 DOI: 10.3389/fnut.2024.1365282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Accepted: 02/22/2024] [Indexed: 03/23/2024] Open
Abstract
In this study, the antimicrobial mechanism of plasma-activated water (PAW) against Vibrio parahaemolyticus and the effectiveness of PAW in artificially contaminated Litopenaeus vannamei were investigated. The results demonstrated a significant reduction (p < 0.05) in viable counts of V. parahaemolyticus with increasing plasma discharge time (5, 10, 20, and 30 min) and PAW immersion time (3, 5, 10, 20, and 30 s). Specifically, the count of V. parahaemolyticus decreased by 2.1, 2.7, 3.3, and 4.4 log CFU/mL after exposed to PAW 5, PAW 10, PAW 20, and PAW 30 for 30 s, respectively. Significant cell surface wrinkling, accompanied by notable nucleic acid and protein leakage were observed after treatment with PAW. The permeability of the inner and outer cell membranes was significantly increased (p < 0.05), along with an increase in electrical conductivity (p < 0.05). The reactive oxygen species (ROS) within V. parahaemolyticus cells were significantly increased (p < 0.05), while superoxide dismutase (SOD) activity, and the relative expression of the ompW, emrD, and luxS genes were significantly decreased (p < 0.05). A reduction number of 1.3, 1.8, 2.1, and 2.2 log CFU/g of V. parahaemolyticus in artificially contaminated L. vannamei was obtained with PAW for 5 min. The study elucidated that PAW could destroy cell membranes, leading to cell death. The findings would strengthen strategies for V. parahaemolyticus control and provide a potential application of PAW for preserving aquatic products.
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Affiliation(s)
- Huanlan Zhang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Jie Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Hongjie Xv
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Imran Khan
- Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Xihong Zhao
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
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9
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Mitchaleaw M, Juntrapirom S, Bunrod A, Kanjanakawinkul W, Yawootti A, Charoensup W, Sirilun S, Chaiyana W. Antimicrobial Properties Related to Anti-Acne and Deodorant Efficacy of Hedychium coronarium J. Koenig Extracts from Pulsed Electric Field Extraction. Antibiotics (Basel) 2024; 13:108. [PMID: 38275337 PMCID: PMC10812461 DOI: 10.3390/antibiotics13010108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 01/15/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
This study investigated the potential of pulsed electric field (PEF) extraction in enhancing the antimicrobial properties related to anti-acne and deodorant properties of Hedychium coronarium extract. The dried leaf and rhizome of H. coronarium were extracted using 95% v/v ethanol through both conventional solvent extraction and PEF extraction techniques (10, 14, and 20 kV/cm). The chemical composition of the extracts was analyzed. The antimicrobial activities, specifically in relation to acne treatment against Cutibacterium acnes and deodorant properties against Staphylococcus aureus, Bacillus subtilis, Micrococcus luteus, Pseudomonas aeruginosa, and Escherichia coli, were determined. The irritation profile of was evaluated using the hen's egg chorioallantoic membrane test. The results showed that PEF extraction increased the extract yield, particularly at an electric field strength of 20 kV/cm. Furthermore, PEF extraction significantly enhanced the ellagic acid content, particularly in the leaf extract. Furthermore, the leaf extract demonstrated stronger inhibitory effects against microorganisms associated with body odor and acne compared to the rhizome extract. Notably, all extracts exhibited no signs of irritation, indicating their safety. Overall, the findings suggest that PEF extraction from H. coronarium enhances yield, bioactive compound content, and antimicrobial effects. This indicates the potential of the extract for acne treatment and deodorant use.
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Affiliation(s)
- Manasanan Mitchaleaw
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (M.M.); (W.C.); (S.S.)
| | - Saranya Juntrapirom
- Chulabhorn Royal Pharmaceutical Manufacturing Facilities by Chulabhorn Royal Academy, Chon Buri 20180, Thailand; (S.J.); (A.B.); (W.K.)
| | - Anurak Bunrod
- Chulabhorn Royal Pharmaceutical Manufacturing Facilities by Chulabhorn Royal Academy, Chon Buri 20180, Thailand; (S.J.); (A.B.); (W.K.)
| | - Watchara Kanjanakawinkul
- Chulabhorn Royal Pharmaceutical Manufacturing Facilities by Chulabhorn Royal Academy, Chon Buri 20180, Thailand; (S.J.); (A.B.); (W.K.)
| | - Artit Yawootti
- Department of Electrical Engineering, Faculty of Engineering, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand;
| | - Wannaree Charoensup
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (M.M.); (W.C.); (S.S.)
| | - Sasithorn Sirilun
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (M.M.); (W.C.); (S.S.)
| | - Wantida Chaiyana
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (M.M.); (W.C.); (S.S.)
- Center of Excellence in Pharmaceutical Nanotechnology, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
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10
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Ying X, Li T, Deng S, Brennan C, Benjakul S, Liu H, Wang F, Xie X, Liu D, Li J, Xiao G, Ma L. Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13290. [PMID: 38284591 DOI: 10.1111/1541-4337.13290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 12/07/2023] [Accepted: 12/13/2023] [Indexed: 01/30/2024]
Abstract
Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing methods of aquatic foods can lead to issues such as protein denaturation, lipid peroxidation, and other food safety and nutritional health problems. Therefore, there is a growing interest in exploring new technologies that can achieve a balance between antimicrobial efficiency and food quality. This review examines the mechanisms of cold plasma, high-pressure processing, photodynamic inactivation, pulsed electric field treatment, and ultraviolet irradiation. It also summarizes the research progress in nonthermal physical field technologies and their application combined with other technologies in prefabricated aquatic food. Additionally, the review discusses the current trends and developments in the field of prefabricated aquatic foods. The aim of this paper is to provide a theoretical basis for the development of new technologies and their implementation in the industrial production of prefabricated aquatic food.
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Affiliation(s)
- Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Taiyu Li
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Shanggui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Charles Brennan
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, Australia
| | - Soottawat Benjakul
- Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Songkhla, Thailand
| | - Huifan Liu
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Feng Wang
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Xi Xie
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Dongjie Liu
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Jun Li
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Gengsheng Xiao
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Lukai Ma
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
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11
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Silva Amorim D, Silva Amorim I, Campos Chisté R, André Narciso Fernandes F, Regina Barros Mariutti L, Teixeira Godoy H, Rosane Barboza Mendonça C. Non-thermal technologies for the conservation of açai pulp and derived products: A comprehensive review. Food Res Int 2023; 174:113575. [PMID: 37986445 DOI: 10.1016/j.foodres.2023.113575] [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: 06/07/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Açai (Euterpe oleracea) is one of the main sustainable extractive crops in the Amazon region, widely consumed by the local population and a significant export product. This review presents the current knowledge regarding nonthermal technologies employed in açai processing. This review aims to discuss and compare the main results attained by the application of HPP, ultrasound, ozone, UV light, cold plasma, and pulsed electric field on microbial inactivation, enzymatic inhibition, and the content of anthocyanin and other bioactive compounds after açai pulp processing. The discussion compares these technologies with pasteurization, the current main technology applied to açai sanitization. This review shows that there are still many gaps to be filled concerning açai processing in thermal and non-thermal technologies. Data analysis allowed the conclusion that pasteurization and HPP are, up to now, the only technologies that enable a 5-log CFU reduction of yeasts, molds, and some bacteria in açai. However, no study has reported the inactivation of Trypanosoma cruzi, which is the major gap found in current knowledge. Other technologies, such as pulsed electric field, cold plasma, and ultrasound, require further development and process intensification studies to be as successful as HPP and pasteurization.
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Affiliation(s)
- Danyelly Silva Amorim
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos - Universidade Federal de Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil; Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil.
| | - Isabelly Silva Amorim
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos - Universidade Federal de Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil; Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Renan Campos Chisté
- Faculdade de Engenharia de Alimentos (FEA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Fabiano André Narciso Fernandes
- Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60440-900 Fortaleza, CE, Brazil
| | - Lilian Regina Barros Mariutti
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Helena Teixeira Godoy
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universida Estadual de Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil
| | - Carla Rosane Barboza Mendonça
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos - Universidade Federal de Pelotas, 96010-900 Pelotas, Rio Grande do Sul, Brazil
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12
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Yao J, Chen W, Fan K. Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review. Foods 2023; 12:4321. [PMID: 38231776 DOI: 10.3390/foods12234321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/24/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Drying is the main technical means of fruit and vegetable processing and storage; freeze drying is one of the best dehydration processes for fruit and vegetables, and the quality of the final product obtained is the highest. The process is carried out under vacuum and at low temperatures, which inhibits enzymatic activity and the growth and multiplication of micro-organisms, and better preserves the nutrient content and flavor of the product. Despite its many advantages, freeze drying consumes approximately four to ten times more energy than hot-air drying, and is more costly, so freeze drying can be assisted by means of highly efficient physical fields. This paper reviews the definition, principles and steps of freeze drying, and introduces the application mechanisms of several efficient physical fields such as ultrasonic, microwave, infrared radiation and pulsed electric fields, as well as the application of efficient physical fields in the freeze drying of fruits and vegetables. The application of high efficiency physical fields with freeze drying can improve drying kinetics, increase drying rates and maintain maximum product quality, providing benefits in terms of energy, time and cost. Efficient physical field and freeze drying technologies can be well linked to sustainable deep processing of fruit and vegetables and have a wide range of development prospects.
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Affiliation(s)
- Jianhua Yao
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Wenjuan Chen
- National Polymer Materials Industry Innovation Center Co., Ltd., Guangzhou 510530, China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou 434025, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou 434025, China
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13
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Anaya-Esparza LM, Aurora-Vigo EF, Villagrán Z, Rodríguez-Lafitte E, Ruvalcaba-Gómez JM, Solano-Cornejo MÁ, Zamora-Gasga VM, Montalvo-González E, Gómez-Rodríguez H, Aceves-Aldrete CE, González-Silva N. Design of Experiments for Optimizing Ultrasound-Assisted Extraction of Bioactive Compounds from Plant-Based Sources. Molecules 2023; 28:7752. [PMID: 38067479 PMCID: PMC10707804 DOI: 10.3390/molecules28237752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 11/16/2023] [Accepted: 11/19/2023] [Indexed: 12/18/2023] Open
Abstract
Plant-based materials are an important source of bioactive compounds (BC) with interesting industrial applications. Therefore, adequate experimental strategies for maximizing their recovery yield are required. Among all procedures for extracting BC (maceration, Soxhlet, hydro-distillation, pulsed-electric field, enzyme, microwave, high hydrostatic pressure, and supercritical fluids), the ultrasound-assisted extraction (UAE) highlighted as an advanced, cost-efficient, eco-friendly, and sustainable alternative for recovering BC (polyphenols, flavonoids, anthocyanins, and carotenoids) from plant sources with higher yields. However, the UAE efficiency is influenced by several factors, including operational variables and extraction process (frequency, amplitude, ultrasonic power, pulse cycle, type of solvent, extraction time, solvent-to-solid ratio, pH, particle size, and temperature) that exert an impact on the molecular structures of targeted molecules, leading to variations in their biological properties. In this context, a diverse design of experiments (DOEs), including full or fractional factorial, Plackett-Burman, Box-Behnken, Central composite, Taguchi, Mixture, D-optimal, and Doehlert have been investigated alone and in combination to optimize the UAE of BC from plant-based materials, using the response surface methodology and mathematical models in a simple or multi-factorial/multi-response approach. The present review summarizes the advantages and limitations of the most common DOEs investigated to optimize the UAE of bioactive compounds from plant-based materials.
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Affiliation(s)
- Luis Miguel Anaya-Esparza
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Edward F. Aurora-Vigo
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Zuamí Villagrán
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - Ernesto Rodríguez-Lafitte
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - José Martín Ruvalcaba-Gómez
- Centro Nacional de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Tepatitlán de Morelos 47600, Mexico;
| | - Miguel Ángel Solano-Cornejo
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Victor Manuel Zamora-Gasga
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (V.M.Z.-G.); (E.M.-G.)
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (V.M.Z.-G.); (E.M.-G.)
| | - Horacio Gómez-Rodríguez
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - César Eduardo Aceves-Aldrete
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - Napoleón González-Silva
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
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14
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Venugopal V, Sasidharan A, Rustad T. Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:17494-17509. [PMID: 37938980 DOI: 10.1021/acs.jafc.3c03126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2023]
Abstract
A major challenge facing sustainable seafood production is the voluminous amounts of nutrient-rich seafood side streams consisting of by-catch, processing discards, and process effluents. There is a lack of a comprehensive model for optimal valorization of the side streams. Upcoming green chemistry-based processing has the potential to recover diverse valuable compounds from seafood side streams in an ecofriendly manner. Microbial and enzymatic bioconversions form major green processes capable of releasing biomolecules from seafood matrices under mild conditions. Novel green solvents, because of their low toxicity and recyclable nature, can extract bioactive compounds. Nonthermal technologies such as ultrasound, supercritical fluid, and membrane filtration can complement green extractions. The extracted proteins, peptides, polyunsaturated fatty acids, chitin, chitosan, and others function as nutraceuticals, food supplements, additives, etc. Green processing can address environmental, economic, and technological challenges of valorization of seafood side streams, thereby supporting sustainable seafood production. Green processing can also encourage bioenergy production. Multiple green processes, integrated in a marine biorefinery, can optimize valorization on a zero-waste trade-off, for a circular blue economy. A green chemistry-based valorization framework has the potential to meet the Sustainable Development Goals (SDGs) of the United Nations.
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Affiliation(s)
- Vazhiyil Venugopal
- Formerly of Food Technology Division, Bhabha Atomic Research Center, Mumbai, India 400085
| | - Abhilash Sasidharan
- Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Kerala, India 682506
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway 7491
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), Trondheim, Norway 7491
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15
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Liu W, McClements DJ, Peng X, Jin Z, Chen L. Recent progress in regulating starch digestibility using natural additives and sustainable processing operations. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37933826 DOI: 10.1080/10408398.2023.2278759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
Abstract
The development of a healthier and more sustainable food supply is a main concern of consumers, industry, governments, and international institutions. Foods containing high levels of rapidly digestible starches have been linked to a rise in the number of people suffering from diet-related chronic diseases. Consequently, there is interest in reducing the digestibility of starch to improve their healthiness. The ability of natural additives including proteins, dietary fibers, and polyphenols, and sustainable processing technologies such as high-intensity ultrasonic, pulsed electric field, non-thermal plasma, γ-ray irradiation that regulate reduce starch digestibility in foods are reviewed. The potential mechanisms of action, advantages, and disadvantages of each approach at inhibiting starch digestibility is highlighted. The potential for commercializing these technologies is discussed, and areas where further research are required are emphasized. Natural additives and sustainable processing operations can effectively reduce the digestibility of starch and inhibit postprandial sugar "spikes" in the bloodstream by adjusting the structural changes, which can be used to create healthier and more sustainable foods and have broad application prospects.
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Affiliation(s)
- Wenmeng Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | | | - Xinwen Peng
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
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16
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Araújo A, Barbosa C, Alves MR, Romão A, Fernandes P. Implications of Pulsed Electric Field Pre-Treatment on Goat Milk Pasteurization. Foods 2023; 12:3913. [PMID: 37959032 PMCID: PMC10649232 DOI: 10.3390/foods12213913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Goat milk is an interesting product from a nutritional and health standpoint, although its physico-chemical composition presents some technological challenges, mainly for being less stable than cow's milk at high temperatures. As pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety, non-thermal methods, such as pulsed electric fields (PEFs), reduce the microbial load and eliminate pathogens, representing an interesting alternative for processing this product. This study demonstrates how the combined use of a PEF with short thermal processing and moderate temperature can be effective and energy-efficient in goat milk processing. A combination of thermal treatment at 63 °C after a low-intensity PEF (50 µs pulses, 3 Hz, and 10 kV·cm-1) caused the same reduction effect on the population of Listeria monocytogenes (goat's raw milk artificially spiked), as compared to a thermal treatment at 72 °C without a PEF. However, z values are significantly higher when PEF is used as a pre-treatment, suggesting that it may induce heat resistance in the survival population of L. monocytogenes. The sensitivity of L. monocytogenes to high temperatures is less pronounced in goat's milk than cow's milk, with a more pronounced impact of a PEF on lethality when combined with lower temperatures in goat's milk. The effect of a PEF on Escherichia coli viability was even more pronounced. It was also observed that thermal treatment energy needs with a PEF as a pre-treatment can be reduced by at least 50% of the total energy requirements.
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Affiliation(s)
- Alberta Araújo
- CISAS, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, Portugal; (A.A.); (M.R.A.); (P.F.)
- CEB—Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal
| | - Carla Barbosa
- CISAS, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, Portugal; (A.A.); (M.R.A.); (P.F.)
- LAQV-Requimte, Associated Laboratory for Green Chemistry—Network of Chemistry and Technology, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, Portugal
| | - Manuel Rui Alves
- CISAS, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, Portugal; (A.A.); (M.R.A.); (P.F.)
| | - Alexandre Romão
- Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, Portugal;
| | - Paulo Fernandes
- CISAS, Escola Superior de Tecnologia e Gestão, Instituto Politécnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun’Álvares, 4900-347 Viana do Castelo, Portugal; (A.A.); (M.R.A.); (P.F.)
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17
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Raza H, Xu H, Zhou Q, He J, Zhu B, Li S, Wang M. A review of green methods used in starch-polyphenol interactions: physicochemical and digestion aspects. Food Funct 2023; 14:8071-8100. [PMID: 37647014 DOI: 10.1039/d3fo01729j] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
The interactions of starch with lipids, proteins, and other major food components during food processing are inevitable. These interactions could result in the formation of V-type or non-V-type complexes of starch. The starch-lipid complexes have been intensively studied for over five decades, however, the complexes of starch and polyphenols are relatively less studied and are the subject of recent interest. The interactions of starch with polyphenols can affect the physicochemical properties and its digestibility. The literature has highlighted several green methods such as ultrasound, microwave, high pressure, extrusion, ball-milling, cold plasma etc., to assist interactions of starch with polyphenols. However, comprehensive information on green methods to induce starch-polyphenol interactions is still scarce. Therefore, in light of the importance and potential of starch-polyphenol complexes in developing functional foods with low digestion, this review has summarized the novel green methods employed in interactions of starch with flavonoids, phenolic acids and tannins. It has been speculated that flavonoids, phenolic acids, and tannins, among other types of polyphenols, may have anti-digestive activities and are also revealed for their interaction with starch to form either an inclusion or non-inclusion complex. Further information on the effects of these interactions on physicochemical parameters to understand the chemistry and structure of the complexes is also provided.
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Affiliation(s)
- Husnain Raza
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, DK, 1958, Denmark
| | - Hui Xu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
| | - Qian Zhou
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Jiayi He
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Beiwei Zhu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Siqian Li
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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18
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Leskovac A, Petrović S. Pesticide Use and Degradation Strategies: Food Safety, Challenges and Perspectives. Foods 2023; 12:2709. [PMID: 37509801 PMCID: PMC10379487 DOI: 10.3390/foods12142709] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/11/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
While recognizing the gaps in pesticide regulations that impact consumer safety, public health concerns associated with pesticide contamination of foods are pointed out. The strategies and research directions proposed to prevent and/or reduce pesticide adverse effects on human health and the environment are discussed. Special attention is paid to organophosphate pesticides, as widely applied insecticides in agriculture, veterinary practices, and urban areas. Biotic and abiotic strategies for organophosphate pesticide degradation are discussed from a food safety perspective, indicating associated challenges and potential for further improvements. As food systems are endangered globally by unprecedented challenges, there is an urgent need to globally harmonize pesticide regulations and improve methodologies in the area of food safety to protect human health.
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Affiliation(s)
- Andreja Leskovac
- Vinca Institute of Nuclear Sciences-National Institute of the Republic of Serbia, University of Belgrade, M. Petrovića Alasa 12-14, 11000 Belgrade, Serbia
| | - Sandra Petrović
- Vinca Institute of Nuclear Sciences-National Institute of the Republic of Serbia, University of Belgrade, M. Petrovića Alasa 12-14, 11000 Belgrade, Serbia
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19
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Rosenzweig Z, Martin A, Hackett C, Garcia J, Thompson GL. Threshold Microsecond Pulsed Electric Field Exposures for Change in Spinach Quality. ACS OMEGA 2023; 8:19833-19842. [PMID: 37305301 PMCID: PMC10249097 DOI: 10.1021/acsomega.3c01454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 05/12/2023] [Indexed: 06/13/2023]
Abstract
Pulsed electric fields (PEFs) are often used to pretreat foods to enhance subsequent processes, such as drying, where maintaining food product quality is important for consumer satisfaction. This study aims to establish a threshold PEF exposure to determine the doses at which electroporation is viable for use on spinach leaves, wherein integrity is maintained postexposure. Three numbers of consecutive pulses (1, 5, 50) and two pulse durations (10 and 100 μs) have been examined herein at a constant pulse repetition of 10 Hz and 1.4 kV/cm field strength. The data indicate that pore formation in itself is not a cause for loss of spinach leaf food quality, i.e., significant changes in color and water content. Rather, cell death, or the rupture of the cell membrane from a high-intensity treatment, is necessary to significantly alter the exterior integrity of the plant tissue. PEF exposures thus can be used on leafy greens up until the point of inactivation before consumers would see any alterations, making reversible electroporation a viable treatment for consumer-intended products. These results open up future opportunities to use emerging technologies based on PEF exposures and provide useful information in setting parameters to avoid food quality diminishment.
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20
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Mohamad A, Shah NNAK, Sulaiman A, Mohd Adzahan N, Arshad RN, Aadil RM. The Impact of Pulsed Electric Fields on Milk's Macro- and Micronutrient Profile: A Comprehensive Review. Foods 2023; 12:foods12112114. [PMID: 37297369 DOI: 10.3390/foods12112114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/18/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients and micronutrients that aid in a wide range of physiological functions in the human body. Deficiencies of these two types of nutrients can confine growth in children and increase the risk of several diseases in adults. The influence of pulsed electric fields (PEF) on milk has been extensively reviewed, mostly concentrating on the inactivation of microbes and enzymes for preservation purposes. Therefore, the information on the variations of milk macro- and micronutrients treated by PEF has yet to be elucidated and it is imperative as it may affect the functionality, stability, and integrity of the milk and dairy products. In this review, we describe in detail the introduction, types, and components of PEF, the inactivation mechanism of biological cells by PEF, as well as the effects of PEF on macro- and micronutrients in milk. In addition, we also cover the limitations that hinder the commercialization and integration of PEF in the food industry and the future outlook for PEF. The present review consolidates the latest research findings investigating the impact of PEF on the nutritional composition of milk. The assimilation of this valuable information aims to empower both industry professionals and consumers, facilitating a thorough understanding and meticulous assessment of the prospective adoption of PEF as an alternative technique for milk pasteurization.
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Affiliation(s)
- Azizah Mohamad
- Food Biotechnology Research Centre, Agro-Biotechnology Institute (ABI), National Institutes of Biotechnology Malaysia (NIBM), CO MARDI Headquarters, Serdang 43400, Selangor, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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21
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Fernandes FAN, Rodrigues S. Ultrasound applications in drying of fruits from a sustainable development goals perspective. ULTRASONICS SONOCHEMISTRY 2023; 96:106430. [PMID: 37167783 DOI: 10.1016/j.ultsonch.2023.106430] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 04/20/2023] [Accepted: 05/01/2023] [Indexed: 05/13/2023]
Abstract
This review focuses on the many contributions of ultrasound technologies for fruit drying toward the United Nations Sustainable Development Goals (SDG). Along this review, several aspects attained from the application of ultrasound technologies are correlated with the SDGs. The main ultrasonic technologies applied for fruit drying, such as ultrasonic bath, probe ultrasound, air-borne ultrasound air-drying, and ultrasound-assisted contact air-drying, are presented. An in-depth discussion on ultrasound contributions, its advantages, disadvantages, and limitations are made. The effects of ultrasound on water diffusivity in several fruits are presented by correlating this effect with drying time and cost of energy. Ultrasound-assisted fruit drying, like other food processing technologies, directly impacts Zero Hunger, but ultrasound technologies contribute to much more than delivering long shelf-life food. This technology can be used to produce healthy foods and provide well-being, which will be discussed by correlating the effects of ultrasound-assisted air-drying with the concentration of nutritional compounds. Ultrasound-assisted fruit drying reduces wastewater toxicity and energy consumption and improves productivity, potentially improving workplaces and salaries. A walk through the technology is presented from Zero Hunger to No Poverty.
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Affiliation(s)
- Fabiano A N Fernandes
- Universidade Federal do Ceará, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60440-900 Fortaleza, CE, Brazil.
| | - Sueli Rodrigues
- Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Campus do Pici, Bloco 858, 60440-900 Fortaleza, CE, Brazil
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Zhang L, Yang N, Jin Y, Xu X. Putative inactivation mechanism and germicidal efficacy of induced electric field against Staphylococcus aureus. Food Microbiol 2023; 111:104208. [PMID: 36681392 DOI: 10.1016/j.fm.2022.104208] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 12/09/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022]
Abstract
Induced electric field (IEF), as an alternative non-conventional processing technique, is utilized to sterilize liquid foods. In this study, the survival and sublethal injury of S. aureus under IEF were investigated in 0.85% normal saline, and the inactivation mechanism of IEF was expounded. The plate count results showed that the sublethal injury rates remained above 90% after IEF treatment for more than 8.4 s, and 7.1 log CFU/mL of S. aureus was completely inactivated after 14 s IEF treatment. Scanning electron microscopy and transmission electron microscope images showed that IEF caused the destruction of cell membrane and internal substructure, and the damage to intracellular substructure was more severe. Altered membrane integrity or permeability was demonstrated through flow cytometry and confocal laser scanning microscope analysis, and the different damage to cells was quantified by propidium iodide & 5-carboxy fluorescein diacetate single and double staining. In addition, IEF treatment also decreased the membrane potential and esterase activity of S. aureus cells. Putative inactivation mechanism of IEF against S. aureus is a complex process, and its apoptosis is the result of the combination of several factors, which provide a basis for understanding the inactivation mechanism of IEF.
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Affiliation(s)
- Lingtao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
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23
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Wei S, Chen T, Hou H, Xu Y. Recent Advances in Electrochemical Sterilization. J Electroanal Chem (Lausanne) 2023. [DOI: 10.1016/j.jelechem.2023.117419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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24
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Thongkong S, Klangpetch W, Unban K, Tangjaidee P, Phimolsiripol Y, Rachtanapun P, Jantanasakulwong K, Schönlechner R, Thipchai P, Phongthai S. Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein. Foods 2023; 12:foods12040835. [PMID: 36832910 PMCID: PMC9956254 DOI: 10.3390/foods12040835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 02/01/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
The pulsed electric field (PEF) was applied to improve the extraction yield and properties of rice bran proteins from two rice varieties ("Kum Chao Mor Chor 107" and "Kum Doi Saket"). As compared to the conventional alkaline extraction, PEF treatment at 2.3 kV for 25 min increased the protein extraction efficiency by 20.71-22.8% (p < 0.05). The molecular weight distribution detected by SDS-PAGE and amino acid profiles of extracted rice bran proteins was likely unchanged. The PEF treatment influenced changes in the secondary structures of rice bran proteins, especially from the β-turn to the β-sheet structure. Functional properties of rice bran protein including oil holding capacity and emulsifying properties were significantly improved by PEF treatments by about 20.29-22.64% and 3.3-12.0% (p < 0.05), respectively. Foaming ability and foam stability increased by 1.8- to 2.9-fold. Moreover, the in vitro digestibility of protein was also enhanced, which was consistent with the increment of DPPH and ABTS radical-scavenging activities of peptides generated under in vitro gastrointestinal digestion (37.84-40.45% and 28.46-37.86%, respectively). In conclusion, the PEF process could be a novel technique for assisting the extraction and modification of the protein's digestibility and functional properties.
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Affiliation(s)
- Saban Thongkong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | | | - Kridsada Unban
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pipat Tangjaidee
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pornchai Rachtanapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Regine Schönlechner
- Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences, 1190 Vienna, Austria
| | - Parichat Thipchai
- Doctor of Philosophy Program in Nanoscience and Nanotechnology (International Program/Interdisciplinary), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Suphat Phongthai
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence:
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Investigation of Consequences of High-Voltage Pulsed Electric Field and TGase Cross-Linking on the Physicochemical and Rheological Properties of Pleurotus eryngii Protein. Foods 2023; 12:foods12030647. [PMID: 36766175 PMCID: PMC9914717 DOI: 10.3390/foods12030647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/28/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
This study aimed to evaluate the effects of high-voltage pulsed electric fields (HPEF) and transglutaminase (TGase) cross-clinking on the physicochemical and rheological properties of Pleurotus eryngii protein (PEP). The results showed that HPEF increased α-helixes and β-turns but decreased β-folds. A HPEF at 1500 V/cm maximized the free sulfhydryl content and solubility of PEP. TGase formed high-molecular-weight polymers in PEP. TGase at 0.25% maximized the free sulfhydryl groups, particle size, and solubility; shifted the maximum absorption wavelength from 343 nm to 339 nm and 341 nm; increased α-helixes and β-turns and decreased β-folds; and showed better rheological properties. Compared with TGase cross-linking, HPEF-1500 V/cm and 1% TGase significantly reduced the free sulfhydryl groups, particle size, and solubility, produced more uniform network structures, and improved the rheological properties. These results suggest that HPEF can increase the cross-linking of TGase and improve rheological properties of TGase-cross-linked PEP by affecting the physicochemical properties.
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Wang L, Li Z, Liu D, Fan J. Effect of heat and pulsed electric field treatment on the physicochemical and nutritional properties of carrots. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1514-1521. [PMID: 36184832 DOI: 10.1002/jsfa.12248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 08/23/2022] [Accepted: 10/02/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Carrots are widely used in home cooking and vegetable processing industries because of their high nutritional value. However, different processing methods may produce a negative impact on carrot texture and nutrition quality. Therefore, the development of better processing methods to preserve the texture and nutrition quality of carrots will be beneficial to the carrot industry. RESULTS The effects of heat and pulsed electric field (PEF) treatments with different heat temperatures (T) and holding time (th ) on comprehensive changes in thermal efficiency profiles, and physicochemical (color, hardness, cell structural damage) and nutritional (releasable β-carotene contents) properties of carrots were studied. In addition, electrical conductivity (σ) and soluble matter contents (°Brix) were determined for the heat-treated extracts. The value of total color difference (∆E) and cell structural damage index (Z) of carrots, σ and °Brix of extracts all increased with increasing T and th under different heat experimental conditions, whereas the value of cutting force (F) presented an opposite tendency and content of releasable β-carotene decreased after th > 2 min at T = 100 °C. CONCLUSION The results show that PEF heating is beneficial in preventing changes in physicochemical and nutritional properties of carrots compared to traditional heat treatment. PEF has potential as a heating technology in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
- Research Institute, Jilin University, Yibin, People's Republic of China
- Laboratoire de Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, Compiègne, France
| | - Zonghao Li
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, People's Republic of China
| | - Jianhua Fan
- School of Mechanical and Aerospace Engineering, Jilin University, Changchun, People's Republic of China
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Dhansu P, Ram B, Singh AK, Tomar SK, Karuppaiyan R, Kumar R, Chhabra ML, Singh A, Raja AK, Kaushik P, Pandey SK. Different Treatments for Sugarcane Juice Preservation. Foods 2023; 12:foods12020311. [PMID: 36673403 PMCID: PMC9857402 DOI: 10.3390/foods12020311] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 12/08/2022] [Accepted: 12/13/2022] [Indexed: 01/11/2023] Open
Abstract
This investigation aimed to optimize the time, pH, pressure, and temperature of sugarcane juice pasteurization and to develop a "ready to serve" bottled sugarcane juice with a high preservation efficiency. Fresh sugarcane juice was extracted from sugarcane genotype Co 89003, and beverage samples were collected using three different treatments: sulphitation of juice with the addition of potassium metabisulphite (KMS-25, 50, 100, and 150 ppm), acidification of juice (addition of citric acid, to reduce the pH of the juice to 4.8, 4.5, and 4.25), and steam treatment of the canes (5 min, 10, and 15 min at 7 psi). In all treatments, the juice was pasteurized in glass bottles @ 65 °C for 25 min and stored at low temperature (5 °C) in pre-sterilized glass bottles. Juice properties such as the ˚Brix, total sugar, pH, and total phenolic content decreased with storage, whereas the microbial count, titrable acidity, and reducing sugar content significantly increased during storage. The addition of KMS, citric acid, and the steam treatment reduced the browning of juice and maintained the color of juice during storage, by inhibiting the polyphenol oxidase enzyme activity, from 0.571 unit/mL to 0.1 unit/mL. Among the selected treatments, sugarcane juice with KMS (100 and 150 ppm) and steam treatment of the canes for 5 and 10 min at 7 psi showed the minimum changes in physico-chemical properties, sensory qualities, and restricted microbial growth. Thesulphitation treatment with pasteurization proved best for increasing the shelf life of sugarcane juice upto 90 days with refrigeration. Similarly, the steam-subjected cane juice (10 and 15 min at 7 psi) could be effectively preserved for upto 30 days with refrigeration, without any preservative.
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Affiliation(s)
- Pooja Dhansu
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
- Correspondence:
| | - Bakshi Ram
- ICAR–Sugarcane Breeding Institute, Coimbatore 641007, Tamil Nadu, India
| | | | | | | | - Ravinder Kumar
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
| | - Manohar Lal Chhabra
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
| | - Ajay Singh
- Department of Food Technology, Mata Gujri College, Fatehgarh Sahib 140406, Punjab, India
| | - Arun Kumar Raja
- ICAR–Sugarcane Breeding Institute, Coimbatore 641007, Tamil Nadu, India
| | - Prashant Kaushik
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Shashi Kant Pandey
- ICAR–Sugarcane Breeding Institute, Regional Center, Karnal 132001, Haryana, India
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28
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WANG Y, SHA K, GUO X, CHEN J, CHEN Q, JIANG F. Optimization and simulation of pulsed electric field treatment chamber for food sterilization. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.126022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Affiliation(s)
- Yuxuan WANG
- Central South University of Forestry and Technology, China
| | - Kaiyue SHA
- Central South University of Forestry and Technology, China
| | - Xuyao GUO
- Central South University of Forestry and Technology, China
| | - Jing CHEN
- Central South University of Forestry and Technology, China
| | - Quanzhen CHEN
- Central South University of Forestry and Technology, China
| | - Feng JIANG
- Central South University of Forestry and Technology, China
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29
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Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr11010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
In the upcoming years, the world will face societal challenges arising, in particular, from the impact of climate change and the inefficient use of natural resources, in addition to an exponential growth of the world population, which according to the United Nations (UN) estimations will be 9.8 billion in 2050. This increasing trend requires optimized management of natural resources with the use of value-added waste and a significant reduction in food loss and food waste. Moreover, the recent pandemic situation, COVID-19, has contributed indisputably. Along with the agri-food supply chain, several amounts of waste or by-products are generated. In most cases, these biomass wastes cause serious environmental concerns and high costs to enterprises. The valorisation of the agri-food loss and food industry wastes emerged as a useful strategy to produce certain value-added compounds with several potential applications, namely in the food, health, pharmaceutical, cosmetic, and environmental fields. Therefore, in this review, some of the crucial sustainable challenges with impacts on the valorisation of agri-food loss/wastes and by-products are discussed and identified, in addition to several opportunities, trends and innovations. Potential applications and usages of the most important compounds found in food loss/waste will be highlighted, with a focus on the food industry, pharmaceutical industry, and the environment.
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30
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Hassoun A, Anusha Siddiqui S, Smaoui S, Ucak İ, Arshad RN, Bhat ZF, Bhat HF, Carpena M, Prieto MA, Aït-Kaddour A, Pereira JA, Zacometti C, Tata A, Ibrahim SA, Ozogul F, Camara JS. Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2149776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Abdo Hassoun
- Univ. Littoral Côte d’Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Shahida Anusha Siddiqui
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - İ̇lknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Turkey
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, SKUASTof Jammu, Jammu, Kashmir, India
| | - Hina F. Bhat
- Division of Animal Biotechnology, SKUASTof Kashmir, Kashmir, India
| | - María Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department. Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, Bragança, Portugal
| | | | - Jorge A.M. Pereira
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Carmela Zacometti
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Alessandra Tata
- Istituto Zooprofilattico Sperimentale Delle Venezie, Laboratorio di Chimica Sperimentale, Vicenza, Italy
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, North Carolina, USA
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - José S. Camara
- CQM—Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, Funchal, Portugal
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Alvarenga VO, Brito LM, Lacerda ICA. Application of mathematical models to validate emerging processing technologies in food. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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32
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Hassoun A, Prieto MA, Carpena M, Bouzembrak Y, Marvin HJ, Pallarés N, Barba FJ, Punia Bangar S, Chaudhary V, Ibrahim S, Bono G. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors. Food Res Int 2022; 162:112068. [DOI: 10.1016/j.foodres.2022.112068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/13/2022] [Accepted: 10/16/2022] [Indexed: 11/04/2022]
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33
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Non-thermal techniques and the “hurdle” approach: How is food technology evolving? Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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34
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Feng Y, Yang T, Zhang Y, Zhang A, Gai L, Niu D. Potential applications of pulsed electric field in the fermented wine industry. Front Nutr 2022; 9:1048632. [PMID: 36407532 PMCID: PMC9668251 DOI: 10.3389/fnut.2022.1048632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 10/14/2022] [Indexed: 01/05/2023] Open
Abstract
Fermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a complicated and time-consuming process. Pulsed electric field (PEF) is a promising non-thermal food processing technology. Researchers have made tremendous progress in the potential application of PEF in the fermented wine industry over the past few years. The objective of this paper is to systematically review the achievements of PEF technology applied to the winemaking and aging process of fermented wine. Research on the application of PEF in fermented wine suggests that PEF treatment has the following advantages: (1) shortening the maceration time of brewing materials; (2) promoting the extraction of main functional components; (3) enhancing the color of fermented wine; (4) inactivating spoilage microorganisms; and (5) accelerating the formation of aroma substances. These are mainly related to PEF-induced electroporation of biomembranes, changes in molecular structure and the occurrence of chemical reactions. In addition, the key points of PEF treatments for fermented wine are discussed and some negative impacts and research directions are proposed.
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Affiliation(s)
- Yuanxin Feng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou, China
| | - Yongniu Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ailin Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lili Gai
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Debao Niu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China,*Correspondence: Debao Niu,
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35
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Nonthermal Food Processing: A Step Towards a Circular Economy to Meet the Sustainable Development Goals. Food Chem X 2022; 16:100516. [DOI: 10.1016/j.fochx.2022.100516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 10/24/2022] [Accepted: 11/16/2022] [Indexed: 11/18/2022] Open
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36
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Punthi F, Yudhistira B, Gavahian M, Chang CK, Cheng KC, Hou CY, Hsieh CW. Pulsed electric field-assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant-based food preservation. Compr Rev Food Sci Food Saf 2022; 21:5109-5130. [PMID: 36199192 DOI: 10.1111/1541-4337.13052] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 08/26/2022] [Accepted: 09/04/2022] [Indexed: 01/28/2023]
Abstract
Drying is a key processing step for plant-based foods. The quality of dried products, including the physical, nutritional, microbiological, and sensory attributes, is influenced by the drying method used. Conventional drying technologies have low efficiency and can negatively affect product quality. Recently, pulsed electric field (PEF)-assisted techniques are being explored as a novel pretreatment for drying. This review focuses on the application of PEF as pretreatment for drying plant-based products, the preservation effects of this pretreatment, and its underlying mechanisms. A literature search revealed that PEF-assisted drying is beneficial for maintaining the physicochemical properties of the dried products and preserving their color and constituent chemical compounds. PEF-assisted drying promotes rehydration and improves the kinetics of drying. Unlike conventional technologies, PEF-assisted drying enables selective cell disintegration while maintaining product quality. Before the drying process, PEF pretreatment inactivates microbes and enzymes and controls respiratory activity, which may further contribute to preservation. Despite numerous advantages, the efficiency and applicably of PEF-assisted drying can be improved in the future.
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Affiliation(s)
- Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Food Science and Technology, Sebelas Maret University, Surakarta, Indonesia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, Republic of China
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, Republic of China.,Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, Republic of China.,Department of Optometry, Asia University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
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37
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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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38
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Bullé Rêgo ES, Santos DL, Hernández-Macedo ML, Padilha FF, López JA. Methods for the prevention and control of microbial spoilage and undesirable compounds in wine manufacturing. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.07.016] [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: 10/17/2022]
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39
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Liu L, Zhou Y, Wan J, Zhu Q, Bi S, Zhou Y, Gu S, Chen D, Huang Y, Hu B. Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking. Food Chem X 2022; 15:100401. [PMID: 36211757 PMCID: PMC9532708 DOI: 10.1016/j.fochx.2022.100401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/10/2022] [Accepted: 07/22/2022] [Indexed: 11/30/2022] Open
Abstract
Polyhydroxy alcohols affect salt diffusion and moisture migration. Polyhydroxy alcohols cause the water to migrate out to reduce aw in meat. Polyhydroxy alcohols retard salt diffusion into the meat by forming a viscose barrier. Polyhydroxy alcohols can prevent meat structural damage by binding to myosin.
This study investigated the mechanism of glycerol, xylitol, and sorbitol-mediated curing of cured minced pork tenderloin. The use of polyhydroxy alcohol during mediated curing significantly reduced the salt content (p < 0.01) and water activity (aw) of the cured pork tenderloin. Low-field nuclear magnetic resonance (LFNMR) revealed that 1 % glycerol, 1 % xylitol, 1 % sorbitol, and 10 % glycerol-mediated curing decreased water mobility, and improved water holding capacity (WHC), and produced uniform dense microstructures. Raman spectroscopy and molecular docking indicated that polyhydroxy alcohols formed hydrogen bonds with myosin, as well as hydrogen bonds with free water molecules to convert free water into bound water to reduce aw, and altered the hydrophobic environment of myosin surface to reduce structural damage caused by high salt content. In conclusion, using polyhydroxy alcohol to mediate curing can effectively reduce the salt content of cured meat and provide a theoretical basis for its application in the cured meat industry.
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40
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Pulsed electric field as a promising technology for solid foods processing: A review. Food Chem 2022; 403:134367. [DOI: 10.1016/j.foodchem.2022.134367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 08/31/2022] [Accepted: 09/18/2022] [Indexed: 10/14/2022]
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41
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Yang W, Duan W, Li Q, Duan D, Wang Q. Phosphorylation of ovalbumin after pulsed electric fields pretreatment: Effects on conformation and immunoglobulin G/immunoglobulin E-binding ability. Front Nutr 2022; 9:932428. [PMID: 36034920 PMCID: PMC9412950 DOI: 10.3389/fnut.2022.932428] [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: 04/29/2022] [Accepted: 07/12/2022] [Indexed: 11/18/2022] Open
Abstract
Ovalbumin (OVA) is one of major allergens of hen egg white with excellent nutritional and processing properties. Previous research exhibits that pulsed electric field (PEF) treatment could partially unfold OVA. This may contribute to the improvement of OVA phosphorylation. In this study, the effect of PEF pretreatment combined with phosphorylation on the structure and immunoglobulin (Ig) G/IgE-binding ability of OVA was investigated. The structural changes were measured by circular dichroism (CD), ultraviolet absorption, and fluorescence spectroscopy. The IgG- and IgE-binding abilities were determined by inhibition enzyme-linked immunosorbent assay (ELISA) using rabbit polyclonal antibodies and egg-allergy patients’ sera, respectively. The results showed that PEF pretreatment combined with phosphorylation markedly reduced the IgG- and IgE-binding abilities. It was attributed to the changes in secondary and tertiary structure, which was reflected in the increase of ultraviolet (UV) absorbance, α-helix content, and the increase the molecular weight. Moreover, it suggested PEF pretreatment improved the phosphorylation of OVA and enhanced the reduction of IgG/IgE-binding capacity of phosphorylated OVA. Therefore, PEF pretreatment combined with phosphorylation has the potential for developing a method for OVA desensitization.
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Affiliation(s)
- Wenhua Yang
- School of Chemical and Biological Engineering, Yichun University, Yichun, China.,Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Wenjing Duan
- School of Chemical and Biological Engineering, Yichun University, Yichun, China
| | - Qiuhong Li
- School of Chemical and Biological Engineering, Yichun University, Yichun, China
| | - Dengle Duan
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Qin Wang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
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42
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Nowak D, Jakubczyk E. Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties. Foods 2022; 11:foods11162407. [PMID: 36010407 PMCID: PMC9407350 DOI: 10.3390/foods11162407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 07/27/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate the effect of application of pulsed electric field (PEF) and different freezing methods (fast, slow and vacuum freezing) on the drying kinetics as well as selected physical properties of freeze-dried apple. The apples were subjected to PEF treatment with range of pulses from 0 to 160 and the intake energy from 0 to 1327 kJ·g−1. Apples with and without PEF treatment were frozen with different rates and the freeze-dried. The water content, water activity and colour attributes of freeze-dried apples were investigated. Regression analysis and fitting procedures showed that among six different models, the Midilli et al. model the best described the drying curves of all dried samples. The highest value of the parameter L* = 71.54 was obtained for freeze-dried sample prepared without PEF pre-treatment and fast frozen. Application of PEF pre-treatment resulted in increase in browning index of freeze-dried apples (BI). The studies confirmed the positive effect of PEF on the freeze drying rate only in the case of the slow or fast freezing of the material after the application of low-energy PEF treatment. However, the increase in drying rate was also observed after application of slow and vacuum freezing of the material without PEF pre-treatment. These technologies can be recommended for optimization of the freeze drying process of apples. The statement that the freeze drying process with application of appropriately selected PEF processing parameters causing only partial destruction of cell membranes can be considered as an innovative contribution to the development of science about the possibilities of PEF application.
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43
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Wang R, Wang LH, Wen QH, He F, Xu FY, Chen BR, Zeng XA. Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108049] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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Zhao M, Zhao W, Li L. Proteomics-based mechanistic study of sub-lethally injured Saccharomyces cerevisiae by pulsed electric fields. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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45
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Nabilah UU, Sitanggang AB, Dewanti‐Hariyadi R, Sugiarto AT, Purnomo EH. Meta‐analysis: Microbial inactivation in milk using Pulsed Electric Field (
PEF
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Uray Ulfah Nabilah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
| | - Azis Boing Sitanggang
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
| | - Ratih Dewanti‐Hariyadi
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
- Southeast Asian Food and Agricultural Science and Technology Center IPB University Bogor 16680 Indonesia
| | - Anto Tri Sugiarto
- Technical Implementation Unit for Instrumentation Development, BRIN Bandung 40135 Indonesia
| | - Eko Hari Purnomo
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology IPB University Bogor 16680 Indonesia
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46
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Farias TRB, Rodrigues S, Fernandes FAN. Comparative Study of Two Cold Plasma Technologies on Apple Juice Antioxidant Capacity, Phenolic Contents, and Enzymatic Activity. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16871] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Thayane R. B. Farias
- Universidade Federal do Ceara, Departamento de Engenharia Quimica, Campus do Pici, Bloco 709, 60440‐900 Fortaleza CE Brazil
| | - Sueli Rodrigues
- Universidade Federal do Ceara, Departamento de Engenharia de Alimentos, Campus do Pici, Bloco 858, 60440‐900 Fortaleza CE Brazil
| | - Fabiano A. N. Fernandes
- Universidade Federal do Ceara, Departamento de Engenharia Quimica, Campus do Pici, Bloco 709, 60440‐900 Fortaleza CE Brazil
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47
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Athira VA, Gokulvel E, Nandhu Lal AM, Venugopalan VV, Rajkumar, Venkatesh T. Advances in drying techniques for retention of antioxidants in agro produces. Crit Rev Food Sci Nutr 2022; 63:10849-10865. [PMID: 35653131 DOI: 10.1080/10408398.2022.2082371] [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] [Indexed: 11/03/2022]
Abstract
Antioxidants are compounds that are essential for the human body which prevents cell from disease causing free radicals. Antioxidants are present in a wide range of fruits, vegetables, and spices. However, a considerable amount of antioxidants is lost during the post-harvest drying operation of agro produces for their shelf-life enhancement. Hence, retention of antioxidants becomes utmost importance in preserving the nutritional aspects of fruits and vegetables. Compared to conventional hot air drying, methods like freeze drying, vacuum drying, and dehumidified drying helps in the retention of antioxidants. However, the drawbacks prevalent in current drying practices, such as high-power consumption and high capital cost, could be eliminated by adopting novel drying mechanisms. This review focuses on various pretreatment methods like ultra-sonication, high pressure processing, pulsed electric field and ethanol treatment prior to drying operation helps in enhancing the drying efficiency with maximum retention of antioxidants. In addition, hybrid drying technologies such as microwave assisted drying, IR-radiated drying and electro-magnetic assisted drying methods also could significantly improve the retention of antioxidants.HIGHLIGHTSDrying is the most commonly adopted unit operation for enhancing the shelf life of perishable agro produces.However, drying is accompanied by loss of bioactive, color, texture, and sensory attributes.Compared to conventional drying techniques like hot air drying, methods like freeze drying, vacuum drying and dehumidified drying helps in the retention of antioxidants present in agro/food produces.Pretreatment methods like Ozonation, ultra-sonication, and UV radiation prior to drying are also found to improve the drying performance with good retention of antioxidants.Recent developments like microwave-assisted and IR-assisted drying methods perform well in the retention of antioxidants with less energy consumption.
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Affiliation(s)
- V A Athira
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - E Gokulvel
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - A M Nandhu Lal
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - V V Venugopalan
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - Rajkumar
- Research Planning and Business Development, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - T Venkatesh
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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48
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Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19116630. [PMID: 35682216 PMCID: PMC9180626 DOI: 10.3390/ijerph19116630] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/17/2022]
Abstract
Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.
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49
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Non-Thermal Technologies Combined with Antimicrobial Peptides as Methods for Microbial Inactivation: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10050995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Non-thermal technologies allow for the nutritional and sensory properties of foods to be preserved, something that consumers demand. Combining their use with antimicrobial peptides (AMPs) provides potential methods for food preservation that could have advantages over the use of chemical preservatives and thermal technologies. The aim of this review was to discuss the advances in the application of non-thermal technologies in combination with AMPs as a method for microbial inactivation. Published papers reporting studies on the combined use of power ultrasound (US), pulsed electrical fields (PEF), and high hydrostatic pressure (HHP) with AMPs were reviewed. All three technologies show a possibility of being combined with AMPs, generally demonstrating higher efficiency than the application of US, PEF, HHP, and AMPs separately. The most studied AMP used in combination with the three technologies was nisin, probably due to the fact that it is already officially regulated. However, the combination of these non-thermal technologies with other AMPs also shows promising results for microbial inactivation, as does the combination of AMPs with other novel non-thermal technologies. The effectiveness of the combined treatment depends on several factors; in particular, the characteristics of the food matrix, the conditions of the non-thermal treatment, and the conditions of AMP application.
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50
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Lung CT, Chang CK, Cheng FC, Hou CY, Chen MH, Santoso SP, Yudhistira B, Hsieh CW. Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat. Food Chem 2022; 390:133137. [PMID: 35561506 DOI: 10.1016/j.foodchem.2022.133137] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 04/27/2022] [Accepted: 04/30/2022] [Indexed: 11/04/2022]
Abstract
We determined the effect of pulsed electric field (PEF)-assisted thawing on the texture and muscle tissue of Pekin duck meat. The results indicated that 1-4 kV/cm of PEF shortened the thawing time by 20%-50%. Furthermore, 1-3 kV/cm of PEF-assisted thawing reduced the effect of thawing on meat quality, decreased thawing loss by 28% and protein loss by 19%, and maintained meat quality similar to that of fresh meat. Using low-field nuclear magnetic resonance, we confirmed that PEF stabilized the water retention capacity of muscle tissues during thawing. Microstructure and secondary structure analyses revealed that PEF accelerated the melting of ice crystals, reducing the damage caused by ice crystals by 70% and maintaining the stability of the α-helix and β-sheet. These results revealed the potential of PEF-assisted methods for use in thawing meat.
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Affiliation(s)
- Chun-Ta Lung
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan.
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan.
| | - Fang-Chi Cheng
- Council of Agriculture Executive Yuan, Food Technology and Processing Section, Zhongzheng Dist., Taipei 10050, Taiwan.
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Nanzi Dist., Kaohsiung City 81157, Taiwan.
| | - Min-Hung Chen
- Agriculture & Food Agency Council of Agriculture, Executive Yuan Marketing & Processing Division 8, Chung Hsing New Village, Nantou 54044, Taiwan.
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Technology, Daan Dist., Taipei 10607, Taiwan.
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia.
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Medical Research, China Medical University Hospital, North Dist., Taichung City 404333, Taiwan.
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