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Karabulut G, Feng H. Enhancing techno-functional attributes of plant protein and curcumin complexation: A comparative examination of Maillard conjugation induced by manothermosonication and ultrasonication. Food Chem 2024; 442:138488. [PMID: 38244438 DOI: 10.1016/j.foodchem.2024.138488] [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: 11/15/2023] [Revised: 12/30/2023] [Accepted: 01/15/2024] [Indexed: 01/22/2024]
Abstract
The Maillard conjugation of hemp protein with d-xylose was studied, focusing on the influence of ultrasonic waves, processing time, and pressure. Cavitation-driven processes, including ultrasonication (US) and manothermosonication (MTS), were found to impact the degree of grafting, functional characteristics, and structural alterations, affecting conjugation efficiency. The glycation of hemp protein with xylose assisted with US and MTS was investigated under varying pressures. MTS- and US-assisted glycation processes result in 4.22- and 1.64-fold higher degrees of grafting compared to the classical method within a short time frame. The MTS procedures also improved solubility (+3.6-fold), emulsion (+15-fold), and foaming (+1.7-fold) properties, especially at optimized pressure levels, compared to classical conjugates. Furthermore, the complexation of MTS-assisted conjugates with curcumin (Cur) enhanced Cur stability by more than 1.4-fold compared to the classical procedure during 20-day storage at 4 oC. The findings suggest potential applications in the pharmaceutical industry, active dairy/meat analog development, and gel formulation.
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Affiliation(s)
- Gulsah Karabulut
- Department of Food Engineering, Sakarya University, 54187 Sakarya, Turkey.
| | - Hao Feng
- Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27401, USA; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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Kalsi BS, Singh S, Alam MS, Bhatia S. Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes. ULTRASONICS SONOCHEMISTRY 2023; 99:106595. [PMID: 37699293 PMCID: PMC10506052 DOI: 10.1016/j.ultsonch.2023.106595] [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: 06/11/2023] [Revised: 08/29/2023] [Accepted: 09/06/2023] [Indexed: 09/14/2023]
Abstract
The present work explores different conditions of thermosonication (TS) processing that would ensure microbiological and enzymatic safety for guava juice while simultaneously maximizing the preservation of its quality attributes. The guava juice was subjected to TS treatment (frequency: 40 kHz; power: 200 W; Temperature: 40, 60, and 80 °C; Time: 2, 6 and 10 min) and was compared with fresh and pasteurized (90 °C/60 s) juice samples. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as total soluble solids (TSS), pH, titratable acidity, cloud value, color attributes, total phenolic contents, total flavonoid contents, antioxidant activity, ascorbic acid levels, enzymatic, microbiological, and sensory properties. The thermosonicated and pasteurized samples showed no significant (p > 0.05) changes in pH, total soluble solids, and titratable acidity. TS improved the cloud value and color attributes. Furthermore, TS enhanced total phenols (10 to17%), flavonoids (5 to 25%), antioxidant activity (10.45% to 14.55%) and retention of ascorbic acid (61.98-83.32%) relative to control. Thermosonicated sample at 80 °C/10 min gives the maximum inactivation of Pectin methyl esterase (PME), Peroxidase (POD) and Polyphenol oxidase (PPO) enzymes. While both thermosonication and pasteurization drastically decreased the microbial count to undetectable levels, only TS exhibited modest improvement in sensory qualities. The results demonstrated that TS can enhance the overall safety, quality, and commercial viability of guava juice as a practical substitute to pasteurization.
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Affiliation(s)
- Baldev Singh Kalsi
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Sandhya Singh
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Mohammed Shafiq Alam
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Surekha Bhatia
- Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India.
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Balbino S, Cvitković D, Skendrović H, Dragović-Uzelac V. Optimisation of Almond-Based Dairy-Free Milk Alternative Formulation Fortified with Myrtle, Bay Leaf and Fennel Extracts §. Food Technol Biotechnol 2023; 61:378-388. [PMID: 38022885 PMCID: PMC10666954 DOI: 10.17113/ftb.61.03.23.8002] [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: 11/22/2022] [Accepted: 09/19/2023] [Indexed: 12/01/2023] Open
Abstract
Research background Herbs and spices used in traditional medicine are nowadays increasingly used in combinations to create functional food formulations aimed at treating specific symptoms and disorders. Among herbs originating from the Mediterranean region, extracts of myrtle (Myrtus communis L.), bay leaf (Laurel nobilis L.) and fennel (Foeniculum vulgare Mill.) are traditionally used for gastrointestinal disorders. When considering how to incorporate these extracts into products, dairy-free milk alternatives provide an excellent base with almond-based drinks being among the most popular within this group. Experimental approach The aim of this study is therefore to optimise the formulation of an almond drink fortified with a 25 % (on dry mass basis) aqueous herbal extract containing myrtle, bay leaf (25 % each) and fennel seed (50 %) extracts. A central composite design with 20 formulations varied the content of φ(aqueous herbal extract)=2-6 %, lecithin as emulsifier 0.15-0.45 and xylitol as sweetener 2-5 % (m/V), while antioxidant activity, total phenolic content and sensory properties were determined as dependent variables. Results and conclusions The antioxidant activity and total phenolic content of the prepared almond drink formulations increased with the amount of added concentrated aqueous herbal extracts, as did the colour, herbal odour and flavour, bitterness and aftertaste. The addition of lecithin resulted in a darker colour and the sweetness was increased by the xylitol content. All formulations had good overall attractiveness, which increased with higher xylitol content. Novelty and scientific contribution The current work offers new insights into the optimisation of fortified dairy-free alternatives. The addition of myrtle, bay leaf and fennel seed extracts to almond drink-based formulations resulted in a 12-fold increase in antioxidant activity. Xylitol masks the potential bitterness of the phenolic compounds so that higher amounts of extracts can be added.
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Affiliation(s)
- Sandra Balbino
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Daniela Cvitković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Hanna Skendrović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Pan W, Zheng Z, Li P, Ai Z, Liu Y. Effects of enzymatic modification on the stability of cashew-based milk. Food Funct 2023; 14:7946-7958. [PMID: 37552523 DOI: 10.1039/d3fo01013a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/09/2023]
Abstract
The green and low-carbon awareness drives the consumption demand for "clean-label" plant-based milk, which is limited by its physicochemical stability. Herein, the effects of enzymatic hydrolysis on the stability of cashew-based milk (CM) are explored in detail. Our results showed that a maximum protein solubility of 41.36 ± 2.14% was achieved under bromelain treatment of CM either for 60 min or with the addition of 600 U g-1. Under these hydrolysis conditions, CM showed smaller particle size, larger zeta potential, and more uniform size distribution in comparison with the control. Similar behavior was also observed in the apparent viscosity and macroscopic stability, demonstrating the fortification of moderate hydrolysis on the physical stability of CM. Interestingly, bromelain hydrolysis could favor improving the oxidative stability of CM, for which the peroxide value and thiobarbituric acid reactive substances were decreased by 90% and 60%, respectively, after 14 days of storage in comparison with the control. The correlation analysis confirmed that the physical and oxidative stability was highly associated with protein solubility and secondary structures like α-helix. Therefore, our findings could provide scientific support for developing plant-based milk with fortified physicochemical stability.
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Affiliation(s)
- Wenjie Pan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Panpan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Zixuan Ai
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
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Hussain M, Gantumur MA, Manzoor MF, Hussain K, Xu J, Aadil RM, Qayum A, Ahmad I, Zhong H, Guan R. Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review. ULTRASONICS SONOCHEMISTRY 2023; 97:106464. [PMID: 37271028 DOI: 10.1016/j.ultsonch.2023.106464] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/19/2023] [Accepted: 05/28/2023] [Indexed: 06/06/2023]
Abstract
High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats, bioactive compounds, and proteins. Regarding proteins, HIU induces acoustic cavitation and bubble formation, causing the unfolding and exposure of hydrophobic regions, resulting in functional, bioactive, and structural enhancement. This review briefly portrays the impact of HIU on the bioavailability and bioactive properties of proteins; the effect of HIU on protein allergenicity and anti-nutritional factors has also been discussed. HIU can enhance bioavailability and bioactive attributes in plants and animal-based proteins, such as antioxidant activity, antimicrobial activity, and peptide release. Moreover, numerous studies revealed that HIU treatment could enhance functional properties, increase the release of short-chain peptides, and decrease allergenicity. HIU could replace the chemical and heat treatments used to enhance protein bioactivity and digestibility; however, its applications are still on research and small scale, and its usage in industries is yet to be implemented.
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Affiliation(s)
- Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China
| | - Munkh-Amgalan Gantumur
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xian fang Dist, 150030 Harbin, China
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Kifayat Hussain
- Departments of Animal Nutrition, Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad, Pakistan
| | - Jie Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Hao Zhong
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China.
| | - Rongfa Guan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China.
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Cold Plasma Bubbling: Impact on Safety, Physicochemical Properties, and Nutritional Quality of Sesame Milk. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Ali M, Manzoor MF, Goksen G, Aadil RM, Zeng XA, Iqbal MW, Lorenzo JM. High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice. ULTRASONICS SONOCHEMISTRY 2023; 94:106303. [PMID: 36731282 PMCID: PMC10040961 DOI: 10.1016/j.ultsonch.2023.106303] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/12/2023] [Accepted: 01/15/2023] [Indexed: 06/05/2023]
Abstract
Among different novel technologies, sonochemistry is a sustainable emerging technology for food processing, preservation, and pesticide removal. The study aimed to probe the impact of high-intensity ultrasonication on chlorothalonil fungicide degradation, reduction pathway, and bioactive availability of spinach juice. The chlorothalonil fungicide-immersed spinach juice was treated with sonication at 360 W, 480 W, and 600 W, 40 kHz, for 30 and 40 min at 30 ± 1 °C. The highest reduction of chlorothalonil fungicide residues was observed at 40 min sonication at 600 W. HPLC-MS (high-performance liquid chromatography-mass spectroscopy) analysis revealed the degradation pathway of chlorothalonil and the formation of m-phthalonitrile, 3-cyno-2,4,5,6-tetrachlorobenamide, 4-dichloroisophthalonitrile, trichloroisophtalonitrile, 4-hydoxychlorothalonil, and 2,3,4,6-tetrachlorochlorobenzonitrile as degradation products. High-intensity sonication treatments also significantly increased the bioavailability of phenolic, chlorophyll, and anthocyanins and the antioxidant activity of spinach juice. Our results proposed that sonication technology has excellent potential in degrading pesticides through free radical reactions formation and pyrolysis. Considering future perspectives, ultrasonication could be employed industrially to reduce pesticide residues from agricultural products and enhance the quality of spinach juice.
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Affiliation(s)
- Murtaza Ali
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | | | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
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8
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Faraloni C, Albanese L, Chini Zittelli G, Meneguzzo F, Tagliavento L, Zabini F. New Route to the Production of Almond Beverages Using Hydrodynamic Cavitation. Foods 2023; 12:foods12050935. [PMID: 36900452 PMCID: PMC10001306 DOI: 10.3390/foods12050935] [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: 01/07/2023] [Revised: 02/19/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
Perceived as a healthy food, almond beverages are gaining ever-increasing consumer preference across nonalcoholic vegetable beverages, ranking in first place among oilseed-based drinks. However, costly raw material; time and energy consuming pre- and posttreatments such as soaking, blanching and peeling; and thermal sterilization hinder their sustainability, affordability and spread. Hydrodynamic cavitation processes were applied, for the first time, as a single-unit operation with straightforward scalability, to the extraction in water of almond skinless kernels in the form of flour and fine grains, and of whole almond seeds in the form of coarse grains, up to high concentrations. The nutritional profile of the extracts matched that of a high-end commercial product, as well as showing nearly complete extraction of the raw materials. The availability of bioactive micronutrients and the microbiological stability exceeded the commercial product. The concentrated extract of whole almond seeds showed comparatively higher antiradical activity, likely due to the properties of the almond kernel skin. Hydrodynamic cavitation-based processing might represent a convenient route to the production of conventional as well as integral and potentially healthier almond beverages, avoiding multiple technological steps, while affording fast production cycles and consuming less than 50 Wh of electricity per liter before bottling.
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Affiliation(s)
- Cecilia Faraloni
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| | - Lorenzo Albanese
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| | | | - Francesco Meneguzzo
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
- Correspondence: ; Tel.: +39-392-9850002
| | | | - Federica Zabini
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
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9
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Luo SZ, Sun Y, Yuan X, Pan LH, Zheng Z, Zhao YY, Zhong XY. Infrared radiation blanching-inhibited browning and extended shelf life of pecan kernels. J Food Sci 2023; 88:1566-1579. [PMID: 36798018 DOI: 10.1111/1750-3841.16505] [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: 09/03/2022] [Revised: 01/12/2023] [Accepted: 01/31/2023] [Indexed: 02/18/2023]
Abstract
To evaluate infrared radiation (IR) blanching in comparison to conventional hot water (HW) blanching in inhibiting the browning and extending the shelf life of pecan kernels, the technology of IR blanching at 500-700 W for 90-45 s or HW blanching at 90°C for 60 s, and subsequently drying with hot air at 60, 70, and 80°C, respectively, was used, and then the activities of lipoxidase (LOX) and polyphenol oxidase (PPO), antioxidant capacities, color change, microscopic structure, and the shelf life of kernels were analyzed. Results showed that IR blanching not only significantly decreased the subsequent drying time but also effectively inactivated the activities of LOX and PPO, showing a lower residual activity of 15.74%-40.41% and 16.75%-56.25%, respectively. A higher retention of total phenolics was observed in kernels subjected to IR blanching, from 25.03 ± 0.04 to 29.50 ± 0.96 mg GAE/g compared with HW blanching (14.43 ± 0.07 mg GAE/g). Meanwhile, IR-blanched samples showed lower peroxide values, p-anisidine values, total color difference values, browning index, quinones contents, and lipofuscin-like pigments levels but had higher 2,2-diphenyl-1-picrylhydrazyl inhibition rate and better storage stabilities than HW-blanched samples. The technology of IR blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min is suitable for producing pecan kernels with better qualities and a longer shelf life, through inactivating the endogenous enzymatic reactions and inhibiting the formation of lipofuscin-like pigments. PRACTICAL APPLICATION: Blanching is an essential pretreatment of food processing. Conventional blanching is achieved by hot water, which has some disadvantages of low-intensity enzyme inactivation, loss of water-soluble substances, etc. In this study, the potential of using infrared blanching, prior to drying, was studied to find solutions to improve the nutritional value, and the shelf life of pecan kernels. The results showed that infrared blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min could inhibit the color degradation, improve the oxidation resistance, and prolong the shelf life of kernels.
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Affiliation(s)
- Shui-Zhong Luo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Ye Sun
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Xue Yuan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Li-Hua Pan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yan-Yan Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xi-Yang Zhong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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Nutter J, Correa de Carvalho M, Zarbo Colombo AA, Jagus RJ, Agüero MV. Thermal and nonthermal sonication: Extraction of bioactive compounds from beet leaves and microbiological quality of extracts. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
Affiliation(s)
- Julia Nutter
- Department of Food Science and Human Nutrition Iowa State University Ames USA
| | - Màrcia Correa de Carvalho
- Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química Laboratorio de Investigación en Tecnología de Alimentos Buenos Aires Argentina
- CONICET‐Universidad de Buenos Aires Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
| | - Antonella Ailín Zarbo Colombo
- Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química Laboratorio de Investigación en Tecnología de Alimentos Buenos Aires Argentina
- CONICET‐Universidad de Buenos Aires Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
| | - Rosa Juana Jagus
- Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química Laboratorio de Investigación en Tecnología de Alimentos Buenos Aires Argentina
- CONICET‐Universidad de Buenos Aires Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
| | - María Victoria Agüero
- Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química Laboratorio de Investigación en Tecnología de Alimentos Buenos Aires Argentina
- CONICET‐Universidad de Buenos Aires Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
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Manzoor MF, Hussain A, Goksen G, Ali M, Khalil AA, Zeng XA, Jambrak AR, Lorenzo JM. Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice. ULTRASONICS SONOCHEMISTRY 2023; 92:106257. [PMID: 36508892 PMCID: PMC9763752 DOI: 10.1016/j.ultsonch.2022.106257] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/24/2022] [Accepted: 12/04/2022] [Indexed: 06/05/2023]
Abstract
Sonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indicated a significant (p < 0.05) increase in chlorophyll, total phenolics, flavonoids, DPPH assay, and ORAC assay after DBD-plasma (40 V) and sonication (30 mins) treatment as compared to TT and untreated samples. Both emerging technologies significantly (p < 0.05) reduce the polyphenol oxidase and peroxidase activities, but the TT sample had the highest reduction. Moreover, the synergistic application of both technologies significantly reduced the E. coli/Coliform, aerobics, yeast and mold up to the 2 log reduction, but the TT sample had a complete reduction. DBD-plasma and sonication processing significantly decreased (p < 0.05) the particle size, reducing apparent viscosity (η) and consistency index (K); while increasing the flow behavior (n), leading to higher stability of wheat sprout juice. To assess the impact of emerging techniques on nutrient concentration, we used surface-enhance Raman spectroscopy (SERS) as an emerging method. Silver-coated gold nano-substrates were used to compare the nutritional concentration of wheat sprout juice treated with sonication, DBD-plasma, and TT-treated samples. Results showed sharp peaks for samples treated with DBD-plasma followed by sonication, untreated, and TT. The obtained results, improved quality of wheat sprout juice, and lower microbial and enzymatic loads were confirmed, showing the suitability of these sustainable processing techniques for food processing and further research.
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Affiliation(s)
- Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Abid Hussain
- Karakoram International University, Faculty of Life Science, Department of Agriculture and Food Technology, Gilgit-Baltistan, Pakistan
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Murtaza Ali
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, 54000, Pakistan
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
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12
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Tong SC, Siow LF, Tang TK, Lee YY. Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review. Crit Rev Food Sci Nutr 2022; 64:4603-4621. [PMID: 36377721 DOI: 10.1080/10408398.2022.2143477] [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: 11/16/2022]
Abstract
As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.
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Affiliation(s)
- S C Tong
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - L F Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - T K Tang
- School of Food Studies and Gastronomy, Taylor's University, Subang Jaya, Selangor, Malaysia
| | - Y Y Lee
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
- Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
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13
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Lepaus BM, Santos AKPDO, Spaviero AF, Daud PS, de São José JFB. Stability parameters during refrigerated storage and changes on the microstructure of orange-carrot blend juice processed by high-power ultrasound. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.891662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
The effect of ultrasound treatments (40 kHz; 40, 50, or 60°C; 5 or 10 min) and thermal treatment (90°C; 30 s) on the stability parameters of orange-carrot juice were evaluated. Microscopic structure, particle size distribution and turbidity were analyzed on the first day. Sedimentation and cloudiness were evaluated over 22 days of storage at 7 and 25°C. Changes in microstructure and disruption of the cell wall were evidenced after treatment at 60°C/10 min. The particle size distribution was heterogeneous with an increase of small particles after ultrasonication. Ultrasonicated and thermal treated samples did not show any differences in turbidity. Cloudiness increased after sonication and decreased over the storage in all samples. Sedimentation process at 7°C was homogeneous among samples while it was delayed in samples treated with ultrasounds at 60°C for 10 min. Ultrasound processing improved the quality of juices and can be proposed as a potential novel processing technique for blended vegetable-fruit juices.
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14
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The Disposition of Bioactive Compounds from Fruit Waste, Their Extraction, and Analysis Using Novel Technologies: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10102014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Fruit waste contains several bioactive components such as polyphenols, polysaccharides, and numerous other phytochemicals, including pigments. Furthermore, new financial opportunities are created by using fruit ‘leftovers’ as a basis for bioactivities that may serve as new foods or food ingredients, strengthening the circular economy’s properties. From a technical standpoint, organic phenolic substances have become more appealing to industry, in addition to their application as nutritional supplements or functional meals. Several extraction methods for recovering phenolic compounds from fruit waste have already been published, most of which involve using different organic solvents. However, there is a growing demand for eco-friendly and sustainable techniques that result in phenolic-rich extracts with little ecological impact. Utilizing these new and advanced green extraction techniques will reduce the global crisis caused by fruit waste management. Using modern techniques, fruit residue is degraded to sub-zero scales, yielding bio-based commodities such as bioactive elements. This review highlights the most favorable and creative methods of separating bioactive materials from fruit residue. Extraction techniques based on environmentally friendly technologies such as bioreactors, enzyme-assisted extraction, ultrasound-assisted extraction, and their combination are specifically covered.
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15
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dos Santos Rocha C, Magnani M, de Paiva Anciens Ramos GL, Bezerril FF, Freitas MQ, Cruz AG, Pimentel TC. Emerging technologies in food processing: impacts on sensory characteristics and consumer perception. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100892] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Kutlu N, Pandiselvam R, Kamiloglu A, Saka I, Sruthi NU, Kothakota A, Socol CT, Maerescu CM. Impact of ultrasonication applications on color profile of foods. ULTRASONICS SONOCHEMISTRY 2022; 89:106109. [PMID: 35939925 PMCID: PMC9364028 DOI: 10.1016/j.ultsonch.2022.106109] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/16/2022] [Accepted: 07/28/2022] [Indexed: 05/20/2023]
Abstract
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Bayburt 69500, Turkey
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, Kerala, India.
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara 06830, Turkey
| | - N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
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17
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Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization. Food Chem 2022; 385:132677. [PMID: 35334341 DOI: 10.1016/j.foodchem.2022.132677] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 03/08/2022] [Accepted: 03/08/2022] [Indexed: 12/23/2022]
Abstract
Hybridising plasma functionalized water and ultrasound pretreatment for the enzymatic hydrolysis (HPUEH) of Larimichthys polyactis was evaluated by adopting Plackett-Burman design for parametric screening of six key variables, and Box-Behnken design for optimizing three most significant variables including plasma generating voltage (PV), ultrasound treatment time (UT), and enzyme concentration (EC). The models developed for predicting the degree of hydrolysis (DoH), protein recovery (PVY), and soluble protein content (SPC) were sufficiently fitted to the experimental data (R2 ≥ 0.966) with non-significant lack of fit and used for determining the optimum conditions as PV of 70 V, UT of 15 min, and EC of 1.787%, with predictive values of 27.74%, 85.62%, and 3.28 mg/mL for DoH, PVY, and SPC, respectively. HPUEH presented hydrolysates with smaller peptide sizes and molecular weights, enhanced DoH, PVY, SPC, amino acids and antioxidant activity, but reduced emulsifying and foaming properties when compared with conventional enzymatic hydrolysis.
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18
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Vallath A, Shanmugam A. Study on model plant based functional beverage emulsion (non-dairy) using ultrasound - A physicochemical and functional characterization. ULTRASONICS SONOCHEMISTRY 2022; 88:106070. [PMID: 35749956 PMCID: PMC9234705 DOI: 10.1016/j.ultsonch.2022.106070] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/09/2022] [Accepted: 06/14/2022] [Indexed: 05/11/2023]
Abstract
This study reports the development of non-dairy functional beverage emulsion employing ultrasound (US) of 20 kHz at 130 W and 195 W at processing times of 2 to 8 min using chickpea milk extract and bioactive, flaxseed oil (4%). The pre-emulsion was formed with high shear homogenizer followed by main sonication process. The sonicated emulsions were stored at 4 ± 2 °C till 14 days and characterized for physicochemical and functional properties. A comparative study was carried out using conventional high shear homogenizer (UT) at 10,000 RPM for 5 min. Upon optimization, 130 W - 8 min, 195 W - 6 min and 195 W - 8 min sono-emulsions showed creaming stability of 100%; with particle sizes as 1.12, 0.97 and 0.78 µm; and zetapotential values as - 40.4 mV, -37.52 and -36.91 mV, respectively. The improvement in protein solubility by 86% proved the emulsifying capability of chickpea proteins, which had partially denatured upon physical effects of acoustic cavitation producing stable and finer emulsion droplets. The reduced sedimentation values of sonicated chickpea extract in comparison to UT showed improvement in physical stability of plant-based milk. Oxidative stability is observed for 130 W - 8 min sonicated emulsions with no change in conjugated dienes, indicating the absence of process generated free radicals. The US process did not have any effect on reduction of stachyose content. But extracted chickpea milk had lower amount of stachyose in comparison to raw chickpeas, reducing the flatulence problem, mainly due to adaptation of high temperature pressure cooking process.
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Affiliation(s)
- Aarcha Vallath
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India.
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19
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Sharma A, Mazumdar B, Keshav A. Influence of time, temperature, and
UV
light on stability and degradation kinetics of fortificants in sattu beverage during storage. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alok Sharma
- Department of Chemical Engineering National Institute of Technology Raipur Chhattisgarh India
| | - Bidyut Mazumdar
- Department of Chemical Engineering National Institute of Technology Raipur Chhattisgarh India
| | - Amit Keshav
- Department of Chemical Engineering National Institute of Technology Raipur Chhattisgarh India
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20
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The effect of heat treatment and thermosonication on the microbial and quality properties of green olive. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01322-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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21
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Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031754] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hemp milk). Hemp milk was obtained from the peeled seeds of the industrial hemp plant, which includes varieties of Cannabis sativa, which have a low content of the psychotropic substance tetrahydrocannabinol (THC) and are grown for food. The rheological characteristics of the mix and ice cream were determined by using the Haake Mars rheometer. Compared with the control sample, the viscosities of the mix in all samples analyzed were enhanced with the addition of dietary fibers, due to the occurrence of interactions and stabilizations. The viscoelastic modules G′ G″ were determined on ice cream samples at a temperature of −10 °C. The elastic and viscous modulus showed high values with the increase of the addition of 6% dietary fibers. The textural characteristics were assessed by the shear strength of a layer of ice cream at a temperature of −4 °C. Hardness, firmness, and adhesiveness were influenced by the size of their ice crystals, the fat content, and the percentage of dietary fibers added. The sensory analysis of the ice cream showed higher overall scores for the almond milk ice cream, because the sweet taste was appreciated with a maximum score, while the hemp milk ice cream was evaluated for flavor and taste.
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22
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Strieder MM, Neves MIL, Belinato JR, Silva EK, Meireles MAA. Impact of thermosonication processing on the phytochemicals, fatty acid composition and volatile organic compounds of almond-based beverage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112579] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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23
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Rahaman A, Kumari A, Zeng XA, Adil Farooq M, Siddique R, Khalifa I, Siddeeg A, Ali M, Faisal Manzoor M. Ultrasound based modification and structural-functional analysis of corn and cassava starch. ULTRASONICS SONOCHEMISTRY 2021; 80:105795. [PMID: 34689066 PMCID: PMC8551214 DOI: 10.1016/j.ultsonch.2021.105795] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/02/2021] [Accepted: 10/13/2021] [Indexed: 05/06/2023]
Abstract
In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morphology of ultrasonically treated starch granules was observed by scanning electron microscopy (SEM), FTIR, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) and compared with untreated samples. After the ultrasound treatment groove and notch appeared on the surface of the starch granules. The results showed that gelatinization temperature did not change with ultrasound treatments, but enthalpy value decreased from 13.15 ± 0.25 J/g to 11.5 ± 0.29 J/g and 12.65 ± 0.32 J/g to 10.32 ± 0.26 J/g for sonicated corn and cassava starches, respectively. The XRD results revealed a slight decreased in the crystallinity degree (CD) of sonicated corn (25.3,25.1) and cassava starch (21.0,21.4) as compared to native corn (25.6%) and cassava starch (22.2%). This study suggests that non-thermal processing techniques have the potential to modify the starch from different sources and their applications due to starch's versatility, low cost, and comfort of use after processing with altered physicochemical properties.
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Affiliation(s)
- Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; College of Food Science and Engineering, Foshan University, Foshan, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Ankita Kumari
- School of Medicine, South China University and Technology, Guangzhou, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; College of Food Science and Engineering, Foshan University, Foshan, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
| | - Muhammad Adil Farooq
- Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University Engineering and Information Technology, Rahimyar, Pakistan
| | - Rabia Siddique
- Department of Chemistry, Government College University, Faisalabad, Pakistan
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University Gezira, Wad Medani, Sudan
| | - Maratab Ali
- School of Food and Agricultural Sciences, University of Management & Technology, Lahore 54700, Pakistan
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
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24
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Manzoor MF, Xu B, Khan S, Shukat R, Ahmad N, Imran M, Rehman A, Karrar E, Aadil RM, Korma SA. Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities. ULTRASONICS SONOCHEMISTRY 2021; 78:105740. [PMID: 34492523 PMCID: PMC8427224 DOI: 10.1016/j.ultsonch.2021.105740] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 05/04/2023]
Abstract
To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400 W, and 600 W, 30 kHz, at 60 ± 1 °C for 20 mint) were investigated for bioactive compounds, antioxidant activities, color properties, particle size, rheological behavior, suspension stability, enzymatic and microbial loads. As a result, TS processing significantly improved the bioactive compounds (total flavonols, total flavonoids, total phenolic, carotenoids, chlorophyll, and anthocyanins), antioxidant activities (DPPH and FRAP assay) in spinach juice. Also, TS treatments had higher b*,L*, hue angle (h0), and chroma (C) values, while minimuma* value as compared to untreated and pasteurized samples. TS processing significantly reduced the particle size, improved the suspension stability and rheological properties (shear stress, apparent viscosity, and shear rate) of spinach juice as compared to the untreated and pasteurized sample. TS plays a synergistic part in microbial reduction and gained maximum microbial safety. Moreover, TS treatments inactivated the polyphenol oxidase and peroxidase from 0.97 and 0.034 Abs min-1 (untreated) to 0.31 and 0.018 Abs min-1, respectively. The spinach juice sample treated at a high intensity (600 W, 30 kHz, at 60 ± 1 °C for 20 mint, TS3) exhibited complete inactivation of microbial loads (<1 log CFU/ml), the highest reduction in enzymatic activities, better suspension stability, color properties, and highest bioactive compounds. Collectively, the verdicts proposed that TS processing could be a worthwhile option to pasteurize the spinach juice to enhance the overall quality.
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Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University, Faisalabad, 38000 Pakistan
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Sipper Khan
- University of Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Garbenstrasse 9, 70593 Stuttgart, Germany
| | - Rizwan Shukat
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Nazir Ahmad
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazing University, Sharkia, Egypt
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