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Aihaiti A, Zhao L, Maimaitiyiming R, Wang L, Liu R, Mu Y, Chen K, Wang Y. Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization. Food Chem 2024; 463:141077. [PMID: 39243620 DOI: 10.1016/j.foodchem.2024.141077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 07/16/2024] [Accepted: 08/29/2024] [Indexed: 09/09/2024]
Abstract
Flavor is a crucial indicators of the quality of fermented tomato juice; however, there has been limited research in this area. Herein, headspace solid-phase microextraction gas chromatography-mass spectrometry was used to analyze the volatile metabolites at different stages during FTJ fermentation. 131 volatile organic compounds (VOCs) were identified, with alcohols, acids, and esters as the main compounds. The content of superoxide dismutase (SOD) and lycopene (LYC) had a positive correlation with methyl salicylate, ethyl acetate, and linalyl acetate. Subsequently, the storage stability of FTJ was evaluated at temperatures of 4 °C, 25 °C, and 37 °C over a period of 45 d, revealing that the quality of FTJ decreased with increasing storage temperature. The shelf life of FTJ under different storage conditions was determined using SOD activity and LYC content as quality indicators. The final shelf life was 47 d at 37 °C, 69 d at 25 °C, and 123 d at 4 °C.
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Affiliation(s)
| | - Lei Zhao
- School of Life Science and Technology, Xinjiang University, Urumqi 830000, China
| | | | - Liang Wang
- School of Life Science and Technology, Xinjiang University, Urumqi 830000, China
| | - Ruoqing Liu
- School of Life Science and Technology, Xinjiang University, Urumqi 830000, China
| | - Ying Mu
- School of Life Science and Technology, Xinjiang University, Urumqi 830000, China
| | - Keping Chen
- Xinjiang Huize Food Limited Liability Company, Urumqi 830000, China
| | - Yu Wang
- School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
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Zhao L, Maimaitiyiming R, Hong J, Wang L, Mu Y, Liu B, Zhang H, Chen K, Aihaiti A. Optimization of tomato ( Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation. Front Nutr 2024; 11:1344117. [PMID: 38362104 PMCID: PMC10868405 DOI: 10.3389/fnut.2024.1344117] [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: 11/29/2023] [Accepted: 01/09/2024] [Indexed: 02/17/2024] Open
Abstract
Tomato (Solanum lycopersicum L.) is a nutritious fruit and vegetable. Fermentation can be used to enhance their nutritional value. In this study, the tomato juice was co-fermented with multistrains, optimized by uniform experimental design and response surface methodology. Superoxide dismutase activity reached 496.67 U/g and lycopene content reached 77.12μg/g when P. pentosaceus (53.79%), L. casei (13.17%), L. plantarum (19.87%), L. fermentum (13.17%). To gain insight into the dynamics of metabolites during the tomato fermentation juice process multivariate statistical analysis was performed using the UHPLC-QE-MS/MS method. The main metabolites are peptides, amino acids carbohydrates, organic acids, and phospholipids. Carbohydrates were fully retained at the end of fermentation.The content of galactitol increased from the initial 5.389 to 6.607 while the content of cytarabine decreased by 29% and uridine by 44%. Meanwhile, phospholipids (PS, PE, PC, PG, PI) were all retained by more than 70%. Terpenoids (16-deacetylgairin, (+)-Royleanone, artemisinin) were increased to varying degrees, which gives them good nutritional value and biological activity. Organic acids (malic and citric) were reduced and lactic acid content was increased, changing its original flavor and making it more palatable to the general population. The research results have demonstrated the benefits of lactic acid bacteria fermentation on tomato juice, providing a theoretical basis and reference for the fermentation metabolism process of tomato juice.
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Affiliation(s)
- Lei Zhao
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | | | - Jingyang Hong
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Liang Wang
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Ying Mu
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Bingze Liu
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Huimin Zhang
- School of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Keping Chen
- Xinjiang Huize Food Limited Liability Company, Urumqi, China
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Miano AC, Rojas ML. Engineering strategies for food fortification. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Vasile FE, Simal S, Rosselló C, Eim VS. Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02752-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
AbstractThis work explores the use of ultrasound (US) as a means of intensifying the impregnation of apple cubes with vitamin B12 (cyanocobalamin). The effect of different US power densities (90 and 200 WL−1) and treatment times (5, 10, and 15 min) was evaluated, on vitamin load, vitamin stability, and physicochemical and microstructural properties of the fruit matrix. The US enhanced the impregnation producing high cyanocobalamin content products (0.12–0.19 mg vitamin/g db.). Vitamin losses in the sonication medium due to US application were not significant. Impregnated samples exhibited higher moisture and lower soluble solids with respect to the untreated fruit. Changes in chromatic coordinates were well correlated to vitamin uptake. Only at the highest treatment intensities (200 WL−1, 10, and 15 min) was a marked softening observed, which agreed with the microstructural changes observed in fruit tissues. Results permit US-assisted impregnation to be considered a promising technology in the preparation of vitamin B12 fortified apple cubes.
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Chavan P, Sharma P, Sharma SR, Mittal TC, Jaiswal AK. Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review. Foods 2022; 11:122. [PMID: 35010248 PMCID: PMC8750622 DOI: 10.3390/foods11010122] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/16/2021] [Accepted: 12/29/2021] [Indexed: 12/19/2022] Open
Abstract
The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology's benefits and downsides. The breadth of ultrasound's application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.
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Affiliation(s)
- Prasad Chavan
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144402, India;
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141004, India; (P.S.); (S.R.S.); (T.C.M.)
| | - Pallavi Sharma
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141004, India; (P.S.); (S.R.S.); (T.C.M.)
| | - Sajeev Rattan Sharma
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141004, India; (P.S.); (S.R.S.); (T.C.M.)
| | - Tarsem Chand Mittal
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141004, India; (P.S.); (S.R.S.); (T.C.M.)
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Faculty of Science, Technological University Dublin—City Campus, Central Quad, Grangegorman, D07 ADY7 Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin—City Campus, Grangegorman, D07 H6K8 Dublin, Ireland
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Li X, Zhang ZH, Qiao J, Qu W, Wang MS, Gao X, Zhang C, Brennan CS, Qi X. Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin. ULTRASONICS SONOCHEMISTRY 2022; 82:105897. [PMID: 34990969 PMCID: PMC8799603 DOI: 10.1016/j.ultsonch.2021.105897] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/25/2021] [Indexed: 05/24/2023]
Abstract
Natural betalains can be potential food additives because of their antioxidant activities, but they have poor thermal stability. In this study, betalains were extracted from red dragon fruit peel, and then encapsulated with maltodextrin by ultrasound method to increase the physicochemical properties of betalains microcapsules. The encapsulation efficiency of the betalains was above 79%, and the particle size and Zeta potential values were 275.46 nm and -29.01 mV, respectively. Compared to the control sample, onset temperature and DPPH free radical scavenging of betalains microcapsules under the modest ultrasound treatment (200 W, 5 min) was increased by 1.6 °C and 12.24%, respectively. This increase could be due to the ability of ultrasonification to create interactions between maltodextrin and betalains (as evidenced by FT-IR). Therefore, modest ultrasound treatment can be used for microcapsulation to improve the stability of betalains, and then expand the application of betalains in heat processed food field.
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Affiliation(s)
- Xiaolan Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhi-Hong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jiaqi Qiao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Man-Sheng Wang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, 348 West XianJiahu Road, Changsha 410205, China
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Cunsheng Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | | | - Xianghui Qi
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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Rojas ML, Kubo MTK, Caetano‐Silva ME, Augusto PED. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15113] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Meliza Lindsay Rojas
- Dirección de Investigación y Desarrollo Universidad Privada del Norte (UPN) Trujillo Peru
| | - Mirian T. K. Kubo
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
| | | | - Pedro E. D. Augusto
- Department of Agri‐food Industry, Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba Brazil
- Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo Brazil
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Rojas ML, Augusto PED, Cárcel JA. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2078-2089. [PMID: 32974925 DOI: 10.1002/jsfa.10830] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 09/03/2020] [Accepted: 09/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0-300 mL L-1 ) as a pre-treatment to ultrasound-assisted convective drying. Samples were pre-treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 °C, 1 m s-1 ) by convective and ultrasound-assisted convective (21.77 kHz, 20.5 kW m-3 ) drying. Both the drying process improvement and the obtained product properties were studied. RESULTS The anthocyanins did not influence the drying kinetics. In contrast, time reduction was > 50% by using both ethanol pre-treatments and ultrasound. Ethanol pre-treatments decreased the external resistance to mass transfer, while ultrasound decreased both internal and external resistances. The impregnation increased the anthocyanins (above 947%), which were retained after drying. Colour modifications after pre-treatments and after drying (L*, b*, h° decrease, and a* increase), and antioxidant capacity retention were observed in samples with anthocyanin addition. CONCLUSION The results point that ethanol pre-treatments and ultrasound application can accelerate drying, and through the natural colouring incorporation during pre-treatments, the nutritional properties of dried samples were better retained. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Meliza Lindsay Rojas
- Analysis and Simulation of Agro-food Processes Group (ASPA), Food Technology Department, Universitat Politècnica de València (UPV), Valencia, Spain
- Dirección de Investigación y Desarrollo, Universidad Privada del Norte, Trujillo, Peru
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, Brazil
- Food and Nutrition Research Centre (NAPAN), University of São Paulo (USP), São Paulo, Brazil
| | - Juan Andrés Cárcel
- Analysis and Simulation of Agro-food Processes Group (ASPA), Food Technology Department, Universitat Politècnica de València (UPV), Valencia, Spain
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Carvalho GR, Massarioli AP, Alvim ID, Augusto PED. Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09259-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Aguirre-García M, Hernández-Carranza P, Cortés-Zavaleta O, Ruiz-Espinosa H, Ochoa-Velasco C, Ruiz-López I. Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Lu Y, Mu K, McClements DJ, Liang X, Liu X, Liu F. Fermentation of tomato juice improves in vitro bioaccessibility of lycopene. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104020] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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Effect of ethanol pretreatment on melon convective drying. Food Chem 2020; 333:127502. [PMID: 32683257 DOI: 10.1016/j.foodchem.2020.127502] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 06/12/2020] [Accepted: 07/03/2020] [Indexed: 11/22/2022]
Abstract
The aim of this study was to evaluate the effectiveness of the use of ethanol, ultrasound and/or vacuum as a pretreatment to melon drying. Eight types of pretreatments were performed in which samples were immersed in ethanol solutions with different concentrations (50% and 100%) using four treatment conditions: immersion, immersion with ultrasound (US), with vacuum (VC) and with ultrasound and vacuum (USVC). Drying was performed at 60 °C and five different semi-theoretical drying mathematical models were examined to characterize the drying curves, and quality analyses were carried out. The condition that obtained the lower drying time was using the US pretreatment in 100% ethanol solution. Drying caused a diminution of bioactive compounds and influenced color parameters. However, the samples immersed in 50% ethanol solution and dried obtained minor losses of total phenolics, total carotenoids, and ascorbic acid contents.
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Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.02.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Shubham K, Anukiruthika T, Dutta S, Kashyap A, Moses JA, Anandharamakrishnan C. Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.021] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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16
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Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.10.008] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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