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de Beer D, Beelders T, Human C, Joubert E. Assessment of the stability of compounds belonging to neglected phenolic classes and flavonoid sub-classes using reaction kinetic modeling. Crit Rev Food Sci Nutr 2023; 63:11802-11829. [PMID: 35833472 DOI: 10.1080/10408398.2022.2096561] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Phenolic compounds are known to degrade and/or undergo changes during food production and storage. Reaction kinetic modeling is generally used to define kinetic parameters of a food system and predict changes during thermal processing and storage. Data for phenolic acids and flavonoids, such as anthocyanins and flavan-3-ols, have been reviewed in detail, but the flavonoid sub-classes, dihydrochalcones and flavanones, have been mostly neglected. Other neglected phenolic classes are xanthones and benzophenones. The stability of these types of compounds is important as they are present in fruits and exposed to heat when processed into juice and jam. Other sources of the compounds are herbal teas, which are also subjected to thermal processing, either during the primary processing of the plant material, or the production of extracts for use as food ingredients. The theoretical background is given to understand the review of literature on these classes/sub-classes. Results of research on kinetic modeling are discussed in detail, while research on compound stability without the application of reaction kinetic modeling is briefly mentioned to provide context. The studies discussed included those focusing on heating during the processing and storage of model solutions, liquid foods, plant material, dried extracts, and extracts formulated with other food ingredients.
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Affiliation(s)
- Dalene de Beer
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Theresa Beelders
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Chantelle Human
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
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2
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Pinho LS, Patel BK, Campanella OH, Rodrigues CEDC, Favaro-Trindade CS. Microencapsulation of Carotenoid-Rich Extract from Guaraná Peels and Study of Microparticle Functionality through Incorporation into an Oatmeal Paste. Foods 2023; 12:foods12061170. [PMID: 36981097 PMCID: PMC10048682 DOI: 10.3390/foods12061170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 03/02/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023] Open
Abstract
The peels of guaraná (Paullinia cupana) fruit contain abundant carotenoid content, which has demonstrated health benefits. However, these compounds are unstable in certain conditions, and their application into food products can be changed considering the processing parameters. This study aimed to encapsulate the carotenoid-rich extract from guaraná peels by spray drying (SD), characterize the microparticles, investigate their influence on the pasting properties of oatmeal paste, and evaluate the effects of temperature and shear on carotenoid stability during the preparation of this product. A rheometer with a pasting cell was used to simulate the extrusion conditions. Temperatures of 70, 80, and 90 °C and shear rates of 50 and 100 1/s were the parameters evaluated. Microparticles with a total carotenoid content between 40 and 96 µg/g were obtained. Over the storage period, carotenoid stability, particle size, color, moisture, and water activity varied according to the core:carrier material proportion used. Afterward, the formulation SD1:2 was selected to be incorporated in oatmeal, and the paste viscosity was influenced by the addition of this powder. β-carotene retention was higher than that of lutein following the treatment. The less severe treatment involving a temperature of 70 °C and a shear rate of 50 1/s exhibited better retention of total carotenoids, regardless of whether the carotenoid-rich extract was encapsulated or non-encapsulated. In the other treatments, the thermomechanical stress significantly influenced the stability of the total carotenoid. These results suggest that the addition of encapsulated carotenoids to foods prepared at higher temperatures has the potential for the development of functional and stable products.
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Affiliation(s)
- Lorena Silva Pinho
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Bhavesh K. Patel
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Osvaldo H. Campanella
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Christianne Elisabete da Costa Rodrigues
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
| | - Carmen Sílvia Favaro-Trindade
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
- Correspondence:
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3
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Chen W, Li J, Ma Y, Shi R, Yu H, Gantumur MA, Bilawal A, Jiang Z. Binding interaction and stability of alpha-lactalbumin and retinol: Effects of pre- or post-acidification. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108140] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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4
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Servent A, Cazals G, Perfetto C, Achir N. Kinetic modeling of four folates in a model solution at different temperatures and
pH
to mimic their behavior in foods during processing. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Adrien Servent
- IRD, Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université, Univ de La Réunion Montpellier France
- CIRAD, UMR Qualisud Montpellier France
| | | | - Carmen Perfetto
- IRD, Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université, Univ de La Réunion Montpellier France
- IBMM Université de Montpellier II Montpellier France
| | - Nawel Achir
- IRD, Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université, Univ de La Réunion Montpellier France
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5
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Koo A, Chew DX, Ghate V, Zhou W. Residual polyphenol oxidase and peroxidase activity in high pressure processed bok choy (Brassica rapa subsp. chinensis) juice did not accelerate nutrient degradation during storage. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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6
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Chen M, Wang X, Liu Y, Li P, Wang R, Jiang L. Discoloration Investigations of Yellow Lantern Pepper Sauce ( Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices. Molecules 2022; 27:molecules27207139. [PMID: 36296734 PMCID: PMC9606932 DOI: 10.3390/molecules27207139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/19/2022] [Accepted: 10/19/2022] [Indexed: 11/06/2022] Open
Abstract
Color is one of the important indicators affecting the quality of fermented pepper sauces, and it is closely related to carotenoid composition. This study systematically analyzed the changes in carotenoids and related physiochemical indices during the fermentation of yellow lantern pepper sauce. The CIELab color values indicated that L* and C* displayed a significant decreasing trend during fermentation. After 35 days of fermentation, the total carotenoid content significantly reduced from 3446.36 to 1556.50 μg/g DW (p < 0.05), and the degradation rate was 54.84%. Among them, the total content of carotene decreased by 56.03% during fermentation, whereas the degradation rate of xanthophylls and their esters was 44.47%. According to correlation analysis, violaxanthin myristate and lutein played a pivotal role in L*, a *, b *, chroma (C*), and yellowness index (YI). Moreover, PCA analysis indicated that lactic acid and acetic acid were the important qualities affecting the stability of pigment in fermented yellow lantern pepper sauce, which might also be the inducement of the color change. This work gives additional information concerning the discoloration of yellow lantern pepper sauce during fermentation and provides theory evidence regulating and improving the sensory qualities of yellow lantern pepper sauce.
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Affiliation(s)
- Mengjuan Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xinyao Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yang Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Pao Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
- Correspondence: ; Tel.: +86-731-84673517
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7
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Jia X, Ren J, Fan G, Reineccius GA, Li X, Zhang N, An Q, Wang Q, Pan S. Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques. Crit Rev Food Sci Nutr 2022; 64:3018-3043. [PMID: 36218250 DOI: 10.1080/10408398.2022.2129581] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
As the most widespread juice produced and consumed globally, citrus juice (mandarin juice, orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While the decrease of characteristic aroma-active compounds and the formation of off-flavor compounds are easy to occur in processing and storage conditions. This review provides a comprehensive literature of recent research and discovery on citrus juice off-flavor, primarily focusing on off-flavor compounds induced during processing and storage (i.e., thermal, storage, light, oxygen, package, fruit maturity, diseases, centrifugal pretreatment, and debittering process), formation pathways (i.e., terpene acid-catalyzed hydration, caramelization reaction, Maillard reaction, Strecker degradation, and other oxidative degradation) of the off-flavor compounds, effective inhibitor pathway to off-flavor (i.e., electrical treatments, high pressure processing, microwave processing, ultrasound processing, and chemical treatment), as well as odor assessment techniques based on molecular sensory science. The possible precursors (terpenes, sulfur-containing amino acids, carbohydrates, carotenoids, vitamins, and phenolic acids) of citrus juice off-flavor are listed and are also proposed. This review intends to unravel the regularities of aroma variations and even off-flavor formation of citrus juice during processing and storage. Future aroma analysis techniques will evolve toward a colorimetric sensor array for odor visualization to obtain a "marker" of off-flavor in citrus juice.
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Affiliation(s)
- Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Gary A Reineccius
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Qingshan Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. R. China
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8
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Sevindik Baç H, Yemiş O, Özkan M. Thermal stabilities of lycopene and β-carotene in tomato pulp and pink grapefruit juice. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Zhang X, Song R, Liu X, Xu Y, Wei R. Fabrication of vitamin D3 nanoemulsions stabilized by Tween 80 and Span 80 as a composite surface-active surfactant: Characterization and stability. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128873] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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10
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Metličar V, Albreht A. Esterification of Lutein from Japanese Knotweed Waste Gives a Range of Lutein Diester Products with Unique Chemical Stability. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2022; 10:6072-6081. [PMID: 35571524 PMCID: PMC9093092 DOI: 10.1021/acssuschemeng.2c01241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 04/15/2022] [Indexed: 06/15/2023]
Abstract
A valorization strategy for an aggravating type of plant waste is put to the test herein. It envisions the use of Japanese knotweed green leaves as a sustainable source of free lutein, from which bioactive diesters could be prepared as potential value-added products with improved properties. To this end, 13 structurally distinct model lutein diesters were synthesized and the relationships between their structure and stability were systematically determined. The forced degradation data show that the stability of a particular lutein diester may depend to a large extent on the type of exposure (elevated temperature, light, oxidant, or acidic environment) and, more importantly, not every esterification attempt necessarily leads to an enhancement of lutein's chemical stability. However, three branched and bulky products-lutein di(2,2-dimethylpropanoate), lutein di(2-methylpropanoate), and lutein di(3-methylbutanoate)-proved to be particularly relevant, as they consistently exhibited 1.5-21-fold higher stability compared to free lutein, regardless of the stress conditions used. Finally, we show that the Japanese knotweed plant matrix had a significant negative or positive effect on pigment degradation kinetics that could not be easily predicted. Thus, the proposed valorization strategy is quite feasible, but the esterification approach should be tailored to the intended use of a lutein diester.
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Affiliation(s)
- Valentina Metličar
- Laboratory
for Food Chemistry, Department of Analytical Chemistry, National Institute of Chemistry, Hajdrihova 19, Ljubljana SI-1000, Slovenia
- Faculty
of Chemistry and Chemical Technology, University
of Ljubljana, Večna
pot 113, Ljubljana SI-1000, Slovenia
| | - Alen Albreht
- Laboratory
for Food Chemistry, Department of Analytical Chemistry, National Institute of Chemistry, Hajdrihova 19, Ljubljana SI-1000, Slovenia
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11
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Prediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110869] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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12
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GUMUS S, DEMIRCI AS. Survivability of probiotic strains, Lactobacillus fermentum CECT 5716 and Lactobacillus acidophilus DSM 20079 in grape juice and physico-chemical properties of the juice during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.08122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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CONTRERAS-LÓPEZ E, JAIMEZ-ORDAZ J, UGARTE-BAUTISTA I, RAMÍREZ-GODÍNEZ J, GONZÁLEZ-OLIVARES LG, GARCÍA-CURIEL L, PÉREZ-FLORES JG. Use of image analysis to determine the shelf-life of an apple compote with wine. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.04122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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14
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Jia Z, Xu Y, Wang J, Song R. Antioxidant activity and degradation kinetics of astaxanthin extracted from Penaeus sinensis (Solenocera crassicornis) byproducts under pasteurization treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112336] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola. Molecules 2021; 26:molecules26216712. [PMID: 34771119 PMCID: PMC8588450 DOI: 10.3390/molecules26216712] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with Issatchenkia terricola WJL-G4. The sensory evaluation of fermented lemon juice was conducted as well. Issatchenkia terricola WJL-G4 exhibited a potent capability of reducing the contents of citric acid (from 51.46 ± 0.11 g/L to 8.09 ± 0.05 g/L within 60 h fermentation) and increasing total phenolic level, flavonoid contents, and antioxidant activities compared to those of unfermented lemon juice. A total of 20 bioactive substances, including 10 phenolic acids and 10 flavonoid compounds, were detected both in fermented and unfermented lemon juice. The lemon juice fermented for 48 h had better sensory characteristics. Our findings demonstrated that lemon juice fermented with Issatchenkia terricola exhibited reduced citric acid contents, increased levels of health-promoting phenolic compounds, and enhanced antioxidant activities.
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16
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Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09295-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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17
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The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Empirical correction of kinetic model for polymer thermal reaction process based on first order reaction kinetics. Chin J Chem Eng 2021. [DOI: 10.1016/j.cjche.2020.09.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Bozkir H, Tekgül Y. Production of orange juice concentrate using conventional and microwave vacuum evaporation: Thermal degradation kinetics of bioactive compounds and color values. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15902] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hamza Bozkir
- Food Processing Department Pamukova Vocational School Sakarya University of Applied Sciences Sakarya Turkey
| | - Yeliz Tekgül
- Food Processing Department Kösk Vocational School Aydın Adnan Menderes University Aydin Turkey
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20
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Akyildiz A, Mertoglu TS, Agcam E. Kinetic study for ascorbic acid degradation, hydroxymethylfurfural and furfural formations in Orange juice. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103996] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Soto M, Brenes M, Jiménez N, Cortés C, Umaña G, Pérez AM. Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1893823] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Marvin Soto
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Mariana Brenes
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Nadiarid Jiménez
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Carolina Cortés
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Gerardina Umaña
- Centro de Investigaciones Agronómicas (CIA), Laboratorio de Tecnología Poscosecha, Universidad de Costa Rica, Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
| | - Ana Mercedes Pérez
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, Costa Rica
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22
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Human C, Danton O, De Beer D, Maruyama T, Alexander L, Malherbe C, Hamburger M, Joubert E. Identification of a novel di-C-glycosyl dihydrochalcone and the thermal stability of polyphenols in model ready-to-drink beverage solutions with Cyclopia subternata extract as functional ingredient. Food Chem 2021; 351:129273. [PMID: 33662907 DOI: 10.1016/j.foodchem.2021.129273] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/29/2021] [Accepted: 01/30/2021] [Indexed: 11/15/2022]
Abstract
Heat processing of ready-to-drink beverages is required to ensure a microbiologically safe product, however, this can result in the loss of bioactive compounds responsible for functionality. The objective of this study was to establish the thermal stability of a novel dihydrochalcone, 3',5'-di-β-d-glucopyranosyl-3-hydroxyphloretin (2), 3',5'-di-β-d-glucopyranosylphloretin (3) and other Cyclopia subternata phenolic compounds, in model solutions with or without citric acid and ascorbic acid. The solutions were heated at 93, 121 and 135 °C, relevant to pasteurisation, commercial sterilisation and ultra-high temperature (UHT) pasteurisation, respectively. For most compounds, the acids decreased the second order reaction rate constants, up to 27 times. Compound 2 (46.29 ± 0.53 (g/100 g)-1 h-1), and to a lesser extent compound 3 (5.94 ± 0.01 (g/100 g)-1 h-1) were the most thermo-unstable compounds when treated at 135 °C without added acids. Even though differential effects were observed for compounds at different temperatures and formulations, overall, the phenolic compounds were most stable under UHT pasteurisation conditions.
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Affiliation(s)
- Chantelle Human
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa
| | - Ombeline Danton
- Pharmaceutical Biology, Pharmacenter, University of Basel, Klingelbergstrasse 50, 4056 Basel, Switzerland
| | - Dalene De Beer
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), 7600, South Africa
| | - Takuma Maruyama
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Applied Biological Science, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Lara Alexander
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), 7600, South Africa
| | - Christiaan Malherbe
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa
| | - Matthias Hamburger
- Pharmaceutical Biology, Pharmacenter, University of Basel, Klingelbergstrasse 50, 4056 Basel, Switzerland
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), 7600, South Africa.
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23
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Chen X, Ting JLH, Peng Y, Tangjaidee P, Zhu Y, Li Q, Shan Y, Quek SY. Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling. Foods 2021; 10:foods10010123. [PMID: 33435574 PMCID: PMC7827879 DOI: 10.3390/foods10010123] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 12/23/2020] [Accepted: 01/03/2021] [Indexed: 12/03/2022] Open
Abstract
This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of the fruit powder (colour, water activity, bulk/trapped density, solubility, hygroscopicity, morphology) and the retention of major phytochemicals (i.e., phenolic and volatile compounds) were examined. The results showed that the powders produced from the whole fruit juices (A3 and RS3) gave higher yellow colour with a regular winkled surface than other powders (A1 & RS1, and A2 & RS2). The water activity of mandarin powders was in a range of 0.14 to 0.25, and the solubility was around 74% with no significant difference among all of the powders. The whole fruit powders had a significantly higher concentration of phenolic compounds (A3, 1023 µg/100 mg vs. A2, 809 µg/100 mg vs. A1, 653 µg/100 mg) and aroma compounds (A3, 775,558 µg/L vs. A2, 125,617 µg/L vs. A1, 12,590 µg/L). This study contributed to the delivery of phenolic and flavour compounds of the mandarin fruits, at the same time minimising waste generation during processing. It also gave insight into the production of spray-dried powders from the whole mandarin fruits.
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Affiliation(s)
- Xiao Chen
- Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; (X.C.); (J.L.H.T.); (Y.P.); (P.T.); (Y.Z.)
| | - Joanna Le Hoong Ting
- Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; (X.C.); (J.L.H.T.); (Y.P.); (P.T.); (Y.Z.)
| | - Yaoyao Peng
- Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; (X.C.); (J.L.H.T.); (Y.P.); (P.T.); (Y.Z.)
| | - Pipat Tangjaidee
- Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; (X.C.); (J.L.H.T.); (Y.P.); (P.T.); (Y.Z.)
| | - Yongchao Zhu
- Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; (X.C.); (J.L.H.T.); (Y.P.); (P.T.); (Y.Z.)
| | - Qili Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China
| | - Yang Shan
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China
- Correspondence: (Y.S.); (S.Y.Q.)
| | - Siew Young Quek
- Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; (X.C.); (J.L.H.T.); (Y.P.); (P.T.); (Y.Z.)
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China
- Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North 4474, New Zealand
- Correspondence: (Y.S.); (S.Y.Q.)
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24
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Arampath PC, Dekker M. Thermal Effect, Diffusion, and Leaching of Health-Promoting Phytochemicals in Commercial Canning Process of Mango ( Mangifera indica L.) and Pineapple ( Ananas comosus L.). Foods 2020; 10:foods10010046. [PMID: 33375346 PMCID: PMC7824113 DOI: 10.3390/foods10010046] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/18/2020] [Accepted: 12/23/2020] [Indexed: 11/25/2022] Open
Abstract
The effect of thermal processing on health-promoting phytochemicals was investigated in relation to the canning of mango and pineapple. The cans were retorted at four different temperatures for varying amounts of time. Vitamin C, β-carotene, polyphenols, flavonoid content, and antioxidant capacity in canned fruit pieces and sugar syrup were determined. The diffusion and leaching of phytochemicals were determined through mathematical modelling. Retention of vitamin C in canned pineapple pieces was higher than in canned mango pieces. Thermal treatment had an effect of rapidly reducing leached vitamin C. The activation energy required for the degradation of vitamin C and β-carotene in mango was higher than that required in pineapple. Trolox equivalent antioxidant capacity (TEAC) values at 130 °C (40 min) were 3.1 and 1.9 μmol Trolox/g FW in mango pieces and syrups, respectively, indicating that antioxidant leaching had occurred. The degradation constants of the phytochemicals studied were comparable but were slightly higher in pineapple than in mango. The investigated health-promoting phytochemicals in canned products were present in substantially lower concentrations than in fresh mango and pineapple.
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Affiliation(s)
- Palitha C. Arampath
- Department of Food Science & Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
- Correspondence: or ; Tel.: +94-71-8481039
| | - Matthijs Dekker
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands;
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25
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Zibaee E, Kamalian S, Tajvar M, Amiri MS, Ramezani M, Moghadam AT, Emami SA, Sahebkar A. Citrus species: A Review of Traditional Uses, Phytochemistry and Pharmacology. Curr Pharm Des 2020; 26:44-97. [PMID: 31775593 DOI: 10.2174/1381612825666191127115601] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Accepted: 11/25/2019] [Indexed: 12/23/2022]
Abstract
The Citrus species from family Rutaceae has worldwide applications such as cardiovascular and gastrointestinal problems. Phytochemical investigations have shown that these plants have constituents including flavonoids, limonoids and carotenoids. There are many reports on a wide range of activities such as antiinflammatory, anti-oxidant, immunomodulatory, metabolic, cardiovascular and neuroprotective effects. In the current review, we discuss information regarding botany, phytochemistry, ethnobotany uses, traditional knowledge and pharmacological aspects of the Citrus species.
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Affiliation(s)
- Elaheh Zibaee
- Department of Traditional Pharmacy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Safa Kamalian
- School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mehrangiz Tajvar
- School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | | | - Mahin Ramezani
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran.,Nanotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Ali T Moghadam
- School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.,Department of Clinical Pharmacy, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyed A Emami
- Department of Traditional Pharmacy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Amirhossein Sahebkar
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran.,Halal Research Center of IRI, FDA, Tehran, Iran.,Neurogenic Inflammation Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
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26
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Cilla A, Rodrigo MJ, De Ancos B, Sánchez-Moreno C, Cano MP, Zacarías L, Barberá R, Alegría A. Impact of high-pressure processing on the stability and bioaccessibility of bioactive compounds in Clementine mandarin juice and its cytoprotective effect on Caco-2 cells. Food Funct 2020; 11:8951-8962. [PMID: 33001074 DOI: 10.1039/d0fo02048f] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Mandarin juice is a rich source of antioxidant bioactive compounds. While the content and profile of bioactives are known, the impact of high-pressure processing (HPP) on their stability and bioaccessibility (BA) is unknown, but may allow obtaining safe, nutritious, and fresh-tasting juices with highly extractable bioactive compounds. The stability and BA of bioactive antioxidant compounds in untreated and HPP-treated (400 MPa/40 °C/1 min) Clementine mandarin juices, and the cytoprotective effect of its bioaccessible fractions (BF) obtained after simulated gastrointestinal digestion against H2O2-induced oxidative stress in differentiated Caco-2 cells were investigated. The BF of HPP-treated juices showed a better retention of carotenoids, flavonoids, ascorbic acid, total polyphenols and FRAP value, and slightly higher cytoprotection (mitochondrial membrane potential and ROS) than untreated juices. Therefore, HPP can be recommended as a suitable technology to retain or indeed increase antioxidant bioactives and their cytoprotective activity in mandarin juices after gastrointestinal digestion.
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Affiliation(s)
- Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, ES-46100 Burjassot, Valencia, Spain.
| | - María J Rodrigo
- Department of Food Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), C/Catedrático Agustín Escardino 7, Paterna, 46980 Valencia, Spain
| | - Begoña De Ancos
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition, Spanish National Research Council (ICTAN-CSIC), C/José Antonio Novais 10, ES-28040 Madrid, Spain.
| | - Concepción Sánchez-Moreno
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition, Spanish National Research Council (ICTAN-CSIC), C/José Antonio Novais 10, ES-28040 Madrid, Spain.
| | - M Pilar Cano
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, ES-28049 Madrid, Spain
| | - Lorenzo Zacarías
- Department of Food Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), C/Catedrático Agustín Escardino 7, Paterna, 46980 Valencia, Spain
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, ES-46100 Burjassot, Valencia, Spain.
| | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, ES-46100 Burjassot, Valencia, Spain.
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27
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Morales-Oyervides L, Ruiz-Sánchez JP, Oliveira JC, Sousa-Gallagher MJ, Méndez-Zavala A, Giuffrida D, Dufossé L, Montañez J. Biotechnological approaches for the production of natural colorants by Talaromyces/Penicillium: A review. Biotechnol Adv 2020; 43:107601. [PMID: 32682871 DOI: 10.1016/j.biotechadv.2020.107601] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 06/20/2020] [Accepted: 07/13/2020] [Indexed: 12/28/2022]
Abstract
There has been an increased interest in replacing synthetic colorants by colorants obtained from natural sources, especially microbial pigments. Monascus pigments have been used as natural colorings and food additives in Asia for centuries but have raised toxicity issues. Recently, Talaromyces/Penicillium species have been recognized as potential strains to produce natural pigments similar to those produced by Monascus species. To date, it has not been published a literature compilation about the research and development activity of Talaromyces/Penicillium pigments. Developing a new bioprocess requires several steps, from an initial concept to a practical and feasible application. Industrial applications of fungal pigments will depend on: (i) characterization of the molecules to assure a safe consumption, (ii) stability of the pigments to the processing conditions required by the products where they will be incorporated, (iii) optimizing process conditions to achieve high yields, iv) implementing an efficient product recovery and (v) scale-up of the bioprocess. The above aspects have been reviewed in detail to evaluate the feasibility of reaching a commercial scale of the pigments produced by Talaromyces/Penicillium. Finally, the biological activities of the pigments and their potential applications are discussed.
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Affiliation(s)
- Lourdes Morales-Oyervides
- School of Engineering, University College Cork, Cork, Ireland; Department of Chemical Engineering, Autonomous University of Coahuila, Saltillo, Coahuila, Mexico
| | - Juan Pablo Ruiz-Sánchez
- Department of Chemical Engineering, Autonomous University of Coahuila, Saltillo, Coahuila, Mexico
| | | | | | | | - Daniele Giuffrida
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, Messina, Italy
| | - Laurent Dufossé
- Chimie et Biotechnologie des Produits Naturels & ESIROI Agroalimentaire, Université de la Réunion, Ile de la Réunion, France
| | - Julio Montañez
- Department of Chemical Engineering, Autonomous University of Coahuila, Saltillo, Coahuila, Mexico.
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28
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Etzbach L, Stolle R, Anheuser K, Herdegen V, Schieber A, Weber F. Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange ( Citrus sinensis (L.) Osbeck) Juice. Antioxidants (Basel) 2020; 9:E534. [PMID: 32570987 PMCID: PMC7346171 DOI: 10.3390/antiox9060534] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 06/16/2020] [Accepted: 06/16/2020] [Indexed: 12/11/2022] Open
Abstract
The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid profile, and on the in vitro carotenoid bioaccessibility of orange juice were investigated. There was no significant difference in the total carotenoid content between the untreated juice (879.74 µg/100 g juice) and all pasteurized juices. Significantly lower contents of violaxanthin esters were found in the high thermally-treated juices (conventional pasteurization, hot filling) compared to the untreated juice, owing to heat-induced epoxy-furanoid rearrangement. The additional ultrasonication had almost no effects on the carotenoid content and profile of the orange juices. However, the in vitro solubilization and the micellarization efficiency were strongly increased by ultrasound, the latter by approximately 85.3-159.5%. Therefore, among the applied processing techniques, ultrasonication might be a promising technology to enhance the in vitro bioaccessibility of carotenoids and, thus, the nutritional value of orange juice.
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Affiliation(s)
- Lara Etzbach
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
| | - Ruth Stolle
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
| | - Kerstin Anheuser
- Eckes-Granini Group GmbH, Ludwig-Eckes-Platz 1, D-55268 Nieder-Olm, Germany; (K.A.); (V.H.)
| | - Volker Herdegen
- Eckes-Granini Group GmbH, Ludwig-Eckes-Platz 1, D-55268 Nieder-Olm, Germany; (K.A.); (V.H.)
| | - Andreas Schieber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
| | - Fabian Weber
- Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, Germany; (L.E.); (R.S.); (A.S.)
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29
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Yao Y, Zhang D, Li R, Zhou H, Liu W, Li C, Wang S. Zeaxanthin in Soybean Oil: Impact of Oxidative Stability, Degradation Pattern, and Product Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4981-4990. [PMID: 32271576 DOI: 10.1021/acs.jafc.9b07480] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this study, the antioxidant capacity and oxidative stability of zeaxanthin with different concentrations in soybean oil were evaluated. The oxidative or isomerization products of zeaxanthin were monitored during oxidation for 12 h at 110 °C. It was found that the ability to scavenge the free radicals (DPPH, FRAP, and ABTS) was dependent upon the concentration of zeaxanthin. However, antioxidation of zeaxanthin was observed when the concentration was less than 50 μg/g. When the concentration exceeded 50 μg/g, zeaxanthin acted as a pro-oxidant. There were three kinds of non-volatile products of zeaxanthin that were detected: (a) Z-violaxanthin, (b) 9-Z-zeaxanthin, and (c) 13-Z-zeaxanthin, and it was found that the content of 13-Z-zeaxanthin formed by isomerization was the highest. In addition, the linear ketone (6-methyl-3,5-heptadien-2-one) and cyclic volatile products (3-hydroxy-β-cyclocitral, 3-hydroxy-5,6-epoxy-7,8-dihydro-β-ionone, and 3-hydroxy-β-ionone) formed by in situ oxidative cleavage were identified.
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Affiliation(s)
- Yunping Yao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Di Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Ruiting Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Hang Zhou
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Wentao Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Changmo Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, People's Republic of China
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30
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Członka S, Strąkowska A, Strzelec K, Kairytė A, Kremensas A. Bio-Based Polyurethane Composite Foams with Improved Mechanical, Thermal, and Antibacterial Properties. MATERIALS 2020; 13:ma13051108. [PMID: 32131392 PMCID: PMC7084974 DOI: 10.3390/ma13051108] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 02/24/2020] [Accepted: 02/27/2020] [Indexed: 01/31/2023]
Abstract
Among different organic fillers, the chemical composition of Syzygium aromaticum, commonly known as cloves, has great potential as a sustainable reinforcement for polymeric materials. In the study, grounded cloves were used as cellulosic filler for a novel polyurethane (PU) composite foams. Soybean oil-based PU composite foams were successfully reinforced with different concentrations (1, 2, and 5 wt%) of clove filler. PU foams were examined by rheological behavior, processing parameters, cellular structure (scanning electron microscopy analysis), mechanical properties (compression test, impact test, three-point bending test), thermal properties (thermogravimetric analysis), viscoelastic behavior (dynamic mechanical analysis) as well as selected application properties (apparent density, dimensional stability, surface hydrophobicity, water absorption, color characteristic). In order to undertake the disc diffusion method, all PU composites were tested against selected bacteria (Escherichia coli and Staphylococcus aureus). Based on the results, it can be concluded that the addition of 1 and 2 wt% of clove filler leads to PU composite foams with improved compression strength (improvement by ≈18% for sample PU-1), greater flexural strength (increase of ≈11%), and improved impact strength (increase of ≈8%). Moreover, it has been proved that clove filler may be used as a natural anti-aging compound for polymeric materials. Based on the antibacterial results, it has been shown that the addition of clove filler significantly improved the antibacterial properties of PU foams and is suitable for the manufacturing of antimicrobial PU composite foams. Due to these positive and beneficial effects, it can be stated that the use of cloves as a natural filler in PU composite foams can promote a new application path in converting agricultural waste into useful resources for creating a new class of green materials.
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Affiliation(s)
- Sylwia Członka
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, 90924 Stefanowskiego, Poland; (A.S.); (K.S.)
- Correspondence:
| | - Anna Strąkowska
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, 90924 Stefanowskiego, Poland; (A.S.); (K.S.)
| | - Krzysztof Strzelec
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, 90924 Stefanowskiego, Poland; (A.S.); (K.S.)
| | - Agnė Kairytė
- Institute of Building Materials, Faculty of Civil Engineering, Vilnius Gediminas Technical University, LT-08217 Vilnius, Lithuania; (A.K.); (A.K.)
| | - Arūnas Kremensas
- Institute of Building Materials, Faculty of Civil Engineering, Vilnius Gediminas Technical University, LT-08217 Vilnius, Lithuania; (A.K.); (A.K.)
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31
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Buniowska M, Carbonell-Capella JM, Znamirowska A, Zulueta A, Frígola A, Esteve MJ. Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1719134] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
| | | | - Agata Znamirowska
- Department of Dairy Technology, University of Rzeszow, Rzeszow, Poland
| | - Ana Zulueta
- Nutrition and Food Science, Universitat De Valencia, Burjassot, Spain
| | - Ana Frígola
- Nutrition and Food Science, Universitat De Valencia, Burjassot, Spain
| | - Maria J. Esteve
- Nutrition and Food Science, Universitat De Valencia, Burjassot, Spain
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32
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Soto M, Dhuique-Mayer C, Servent A, Jiménez N, Vaillant F, Achir N. A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils. Food Res Int 2020; 128:108737. [PMID: 31955784 DOI: 10.1016/j.foodres.2019.108737] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 09/25/2019] [Accepted: 10/01/2019] [Indexed: 12/22/2022]
Abstract
The aim of the study was to evaluate the degradation kinetics of carotenoids (CTs) in vacuum-fried papaya (Carica papaya L.) chips (PCs) during storage at four temperatures (15, 25, 35 and 45 °C) for 52 and 94 days for the two highest and lowest temperatures, respectively. Three treatments were applied to obtain the chips: chips with soy oil (24% lipids) and chips with palm oil (24% and 29% lipids). All the chips were packaged under air or nitrogen conditions. The CTs analyzed by HPLC-DAD were per order of content all-E-lycopene (LYC), Z-lycopene (Z-LYC), all-E-β-carotene (BC), all-E-β-cryptoxanthin (BCX) and Z-β-carotene (Z-BC). The all-E-forms represented 80% of carotenoids in PCs. No significant carotenoid degradation was observed in the PCs packaged under nitrogen conditions during storage. For chips stored under air conditions, a second-order kinetic model best fitted the experimental data. Rate constants for LYC degradation were the lowest, while BCX and BC presented similar rate constants 4-23-fold higher depending on lipid composition. All Z-isomers degraded faster than all-E-forms, but Z-BC degraded only 2-4-fold faster than Z-LYC. All CTs followed Arrhenius temperature-dependency pattern and LYC showed the lowest activation energies (5-21 kJ/mol). A higher lipid content in the chips with palm oil enhanced the carotenoid retention in PCs. Moreover, a greater retention (p < 0.05) of CTs was observed in PCs with soy oil. The use of soy oil instead of palm oil increased the theoretical half-life (at 25 °C) by 2.2, 1.3 and 5.9-fold for BCX, BC and LYC, respectively. Packaging under nitrogen conditions and lipid composition may be considered to optimize the shelf life and carotenoid retention in PCs during storage.
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Affiliation(s)
- Marvin Soto
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, código postal 11501-2060, San José, Costa Rica
| | - Claudie Dhuique-Mayer
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Adrien Servent
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Nadiarid Jiménez
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, código postal 11501-2060, San José, Costa Rica
| | - Fabrice Vaillant
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, Montpellier, France; CIRAD, UMR QualiSud, F-34398 Montpellier, France
| | - Nawel Achir
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de la Réunion, Montpellier, France.
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Lu Q, Li L, Xue S, Yang D, Wang S. Stability of Flavonoid, Carotenoid, Soluble Sugar and Vitamin C in 'Cara Cara' Juice during Storage. Foods 2019; 8:foods8090417. [PMID: 31527534 PMCID: PMC6770534 DOI: 10.3390/foods8090417] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 09/06/2019] [Accepted: 09/10/2019] [Indexed: 12/02/2022] Open
Abstract
In view of understanding the stability of sterilized ‘Cara Cara’ juice during storage, the changes of specific quality parameters (flavonoid, carotenoid, vitamin C, soluble sugar and antioxidant activities) of ‘Cara Cara’ juice were systematically investigated over the course of 16 weeks in storage at 4, 20, 30 and 40 °C. Total flavonoid and carotenoid indexes showed slight degradation at each temperature, while vitamin C and soluble sugar degraded intensively, especially at 40 °C storage with a great amount of HMF (5-hydroxymethylfurfural) accumulated. There were 29 carotenoids detected during storage, including carotenes and carotenoid esters. Carotenes were kept stable, while the degradations of carotenoid esters were fitted by biexponential function. Carotenoid ester group 2 contained epoxy structures that quickly decreased in the first four weeks at all storage temperatures, while the ester group 1 (belonged to β-cryptoxanthin ester) was degraded gradually. The 13- or 15-cis-lycopene, isomerized from all-(trans)-lycopene, increased with storage time at each temperature. Total flavonoid and carotenoid indexes in stored ‘Cara Cara’ juice were positively correlated with hydrophilic and lipophilic antioxidant abilities.
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Affiliation(s)
- Qi Lu
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Lu Li
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Shujin Xue
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - De Yang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Shaohua Wang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
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Ionic liquid associated with ultrasonic-assisted extraction: A new approach to obtain carotenoids from orange peel. Food Res Int 2019; 126:108653. [PMID: 31732025 DOI: 10.1016/j.foodres.2019.108653] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 08/26/2019] [Accepted: 08/31/2019] [Indexed: 11/23/2022]
Abstract
The aim of this study was to develop a new method for carotenoid extraction from orange peel, using ionic liquid (IL) to replace conventional organic solvents, assisted by ultrasound. Four different IL were tested: 1-butyl-3-methylimidazolium chloride ([BMIM][Cl]), 1-n-butyl-3-methylimidazolium hexafluorophosphate ([BMIM][PF6]), 1-n-butyl-3-methylimidazolium tetrafluoroborate ([BMIM][BF4]), and 1-hexyl-3-methylimidazolium chloride ([HMIM][Cl]). Response surface methodology was applied in order to optimize the carotenoid extraction conditions, and Amberlite XAD-7HP resin was used to separate the carotenoids from the IL, allowing their recovery. Determination of carotenoids was carried out by high-performance liquid chromatography coupled to photodiode array and mass spectrometry detectors (HPLC-DAD-MSn). Thermal stability at different temperatures (60 °C and 90 °C) and peroxyl radical scavenging activity of the carotenoid extracts obtained with acetone and IL were evaluated. [BMIM][Cl] was the most effective IL, leading to a total carotenoid content of 32.08 ± 2.05 μg/g, while 7.88 ± 0.59 μg/g of dry matter was obtained by acetone extraction. IL and carotenoid recoveries using XAD-7HP resin were in the range of 59.5-63.8% and 52.2-58.7%, respectively. A carotenoid extract was successfully obtained with IL, finally isolated just by using ethanol, besides being more stable and presenting higher antioxidant activity than that obtained with acetone.
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35
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Determination of phytochemical properties of dried onion slices (Allium cepa L. var. Violet of galmi). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00111-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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36
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Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100324] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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Wei Z, Huang Q. Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.050] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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38
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Ghasemi A, Chayjan RA. Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13189] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ali Ghasemi
- Department of Biosystems Engineering, Faculty of AgricultureBu‐Ali Sina University Hamedan Iran
| | - Reza A. Chayjan
- Department of Biosystems Engineering, Faculty of AgricultureBu‐Ali Sina University Hamedan Iran
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39
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Guimarães JT, Silva EK, Ranadheera CS, Moraes J, Raices RSL, Silva MC, Ferreira MS, Freitas MQ, Meireles MAA, Cruz AG. Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage. ULTRASONICS SONOCHEMISTRY 2019; 55:157-164. [PMID: 30853535 DOI: 10.1016/j.ultsonch.2019.02.025] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 02/07/2019] [Accepted: 02/27/2019] [Indexed: 06/09/2023]
Abstract
This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HIUS). The prebiotic soursop whey beverage was produced and processed by non-thermal high-intensity ultrasound varying the power (0, 200, 400 and 600 W) and by high-temperature short time (72 °C for 15 s) thermal treatment. Total acidity, pH, ascorbic acid content, total phenolics compounds content, antioxidant activity, hypertensive activity, fatty acid profile, volatile organic compounds, macro and micro minerals, as well as the heavy metals in these products, were analyzed. Overall, the HIUS technology induced some positive changes in the nutritional profile of the soursop whey beverage including beneficial effects, e.g., increase of phenolic content, improvement of the antioxidant and anti-hypertensive activity and reduction of undesired minerals. Although some negative changes, such as degradation of the ascorbic acid, decrease of some minerals and production of certain volatile compounds were found, the beneficial effects were prominent, thus, opening new opportunities to develop healthy functional beverages.
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Affiliation(s)
- Jonas T Guimarães
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, RJ, Brazil.
| | - Eric Keven Silva
- LASEFI, DEA (Department of Food Engineering), FEA (School of Food Engineering), UNICAMP (University of Campinas), R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - C Senaka Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia
| | - Jeremias Moraes
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil
| | - Renata S L Raices
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil
| | - Marcia C Silva
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil
| | - Micheli S Ferreira
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Monica Q Freitas
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - M Angela A Meireles
- LASEFI, DEA (Department of Food Engineering), FEA (School of Food Engineering), UNICAMP (University of Campinas), R. Monteiro Lobato, 80, 13083-862 Campinas, São Paulo, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Rio de Janeiro, RJ, Brazil
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40
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Ordóñez‐Santos LE, Martínez‐Girón J. Thermal degradation kinetics of carotenoids, vitamin C and provitamin A in tree tomato juice. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14263] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Luis Eduardo Ordóñez‐Santos
- Facultad de Ingeniería y Administración, Departamento de Ingeniería Universidad Nacional de Colombia‐Sede Palmira Carrera 32 N 12‐00 Palmira Colombia
| | - Jader Martínez‐Girón
- Sede Palmira Universidad del Valle Campus La Carbonera‐Zamorano, 2704760 Palmira Colombia
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41
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KANE A, ACHIR N, CISSE M, PALLET D, SAKHO M, DORNIER M. Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/1678-457x.29417] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Alé KANE
- Université Gaston Berger, Sénégal
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42
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Rouquié C, Dahdouh L, Ricci J, Wisniewski C, Delalonde M. Immersed membranes configuration for the microfiltration of fruit-based suspensions. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2019.01.062] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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43
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Evaluation of the Spray Drying Conditions of Blueberry Juice-Maltodextrin on the Yield, Content, and Retention of Quercetin 3-d-Galactoside. Polymers (Basel) 2019; 11:polym11020312. [PMID: 30960300 PMCID: PMC6419557 DOI: 10.3390/polym11020312] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 02/06/2019] [Accepted: 02/08/2019] [Indexed: 12/14/2022] Open
Abstract
The influence of the processing conditions during the spray drying of mixtures of blueberry juice (BJ) and maltodextrin (MX) was determined quantitatively by the analysis of variance (ANOVA), and qualitatively by the surface response plots (SRP). The effect of two independent variables (inlet temperature, and MX concentration), and one categorical variable (type of MX), was determined on the yield (Y), content (Q), and retention (R) of the antioxidant quercetin 3-d-galactoside. From the ANOVA results, the concentration was the main variable affecting Y and Q, while temperature had a negligible effect, and the low molecular weight MXs exhibited a better response. The physicochemical characterization showed that the powder appearance and microstructure remained unaffected, but size and morphology of the particles varied with the processing conditions. This study established the optimal processing conditions for the spray drying of BJ-MX, and the application limits of the MXs based on the molecular weight distribution.
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Kim AN, Lee KY, Kim HJ, Chun J, Kerr WL, Choi SG. The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples. J Food Sci 2018; 83:3019-3026. [PMID: 30440087 DOI: 10.1111/1750-3841.14389] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 09/21/2018] [Accepted: 10/15/2018] [Indexed: 11/30/2022]
Abstract
The effects of added water (1:0 up to 1:4 apple:water w/v) and grinding temperature on browning and antioxidant capacity of apples were investigated. Grinding apple with addition of water decreased browning and loss of antioxidant activity when ground with water up to 1:3 ratio. Browning, antioxidant capacity, major phenolic compounds (chlorogenic acid, epicatechin, and procyanidin B2), and ascorbic acid in ground apple with water (1:1) were evaluated at grinding temperatures from 5 °C to 45 °C. The degradation of antioxidant activity, phenolic compounds, and ascorbic acid followed first-order kinetics. The temperature-dependent degradation was adequately modeled using the Arrhenius equation, and kinetic parameters such as k, t1/2 , Q10 , and Ea indicated that the grinding temperature was a key factor affecting retention of antioxidant activity, phenolics, and ascorbic acid contents in apple. PRACTICAL APPLICATION: The phenolic compounds and antioxidant activity of fruits and vegetables can be altered by processing such as thermal treatments and grinding. Therefore, it is important to evaluate and predict the quality characteristics of the fruits as affected by processing conditions. In this study, we found grinding conditions retard the changes in color and loss in phenolic compounds and antioxidant activity of ground apples. This new finding can be helpful for engineers and scientists to control and optimize the grinding system by retaining the high nutritional values of apple products.
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Affiliation(s)
- Ah-Na Kim
- Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea
| | - Kyo-Yeon Lee
- Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea
| | - Hyun-Jin Kim
- Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea
| | - Jiyeon Chun
- Div. of Food Science and Technology, Sunchon Natl. Univ., Suncheon, 57922, Korea
| | - William L Kerr
- Dept. of Food Science and Technology, Univ. of Georgia, 100 Cedar Street, Athens, GA, U.S.A
| | - Sung-Gil Choi
- Div. of Food Science and Technology (Inst. of Agriculture and Life Sciences), Gyeongsang Natl. Univ., Jinju, 52828, Korea
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46
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Dammak I, Sobral PJDA. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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47
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Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara. Food Chem 2018; 265:39-48. [DOI: 10.1016/j.foodchem.2018.05.072] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2017] [Revised: 05/15/2018] [Accepted: 05/15/2018] [Indexed: 12/21/2022]
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48
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Do the labels of vitamin A, C, and E supplements reflect actual vitamin content in commercial supplements? J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.07.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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49
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Oosthuizen D, Goosen NJ, Stander MA, Ibrahim AD, Pedavoah MM, Usman GO, Aderinola T. Solvent Extraction of Polyphenolics from the Indigenous African Fruit Ximenia caffra and Characterization by LC-HRMS. Antioxidants (Basel) 2018; 7:E103. [PMID: 30071585 PMCID: PMC6116166 DOI: 10.3390/antiox7080103] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 07/24/2018] [Accepted: 07/31/2018] [Indexed: 01/16/2023] Open
Abstract
Indigenous and non-commercial fruits can be an important source of antioxidant polyphenols; however, the identity and content of polyphenols from non-commercial fruits are often poorly described. The study aimed to extract, identify, and quantify polyphenols from the skin of the indigenous Africa fruit Ximenia caffra, using solvent extraction. Three solvents (hexane, acetone, and 70% v/v ethanol) over three extraction times (30, 60 and 120 min) were used in a 3² full factorial experimental design to determine effects on polyphenol recovery, and individual polyphenolics were characterised using liquid chromatography high-resolution mass spectrometry (LC-HRMS). Ethanol was the most effective extraction solvent, and extracts had high levels of total phenolics and flavonoids (65 mg gallic and 40 mg catechin equivalents per gram dry sample respectively), and high antioxidant activity (18.2 mg mL-1 ascorbic acid equivalents). LC-HRMS positively identified 16 compounds, of which 14 were flavonoids including flavonoid glycosides, and indicated that concentrations of some flavonoids decreased for extraction times beyond 60 min. It was concluded that the fruit of Ximenia caffra is rich in natural polyphenolic antioxidants; the present work identified and quantified a number of these, while also establishing suitable solvent extraction conditions for the recovery of these potentially high-value compounds.
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Affiliation(s)
- Dewald Oosthuizen
- Department of Process Engineering, Stellenbosch University, Stellenbosch 7600, South Africa.
| | - Neill J Goosen
- Department of Process Engineering, Stellenbosch University, Stellenbosch 7600, South Africa.
| | - Maria A Stander
- Central Analytical Facility, Stellenbosch University, Stellenbosch 7600, South Africa.
| | - Aliyu D Ibrahim
- Department of Microbiology, Usmanu Danfodiyo University, Sokoto PMB 2346, Nigeria.
| | - Mary-Magdalene Pedavoah
- Department of Applied Chemistry and Biochemistry, University for Development Studies, Navrongo, Ghana.
| | - Grace O Usman
- Department of Food, Nutrition and Home Sciences, Kogi State University, Anyigba 1008, Nigeria.
| | - Taiwo Aderinola
- Department of Food Science and Technology, The Federal University of Technology, Akure PMB 704, Nigeria.
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50
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de Beer D, Pauck CE, Aucamp M, Liebenberg W, Stieger N, van der Rijst M, Joubert E. Phenolic and physicochemical stability of a functional beverage powder mixture during storage: effect of the microencapsulant inulin and food ingredients. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2925-2934. [PMID: 29168179 DOI: 10.1002/jsfa.8787] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 11/06/2017] [Accepted: 11/18/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The need for a convenience herbal iced tea product with reduced kilojoules merited investigation of the shelf-life of powder mixtures containing a green Cyclopia subternata Vogel (honeybush) extract with proven blood glucose-lowering activity and alternative sweetener mixture. RESULTS Prior to long-term storage testing, the wettability of powder mixtures containing food ingredients and the compatibility of their components were confirmed using the static sessile drop method and isothermal microcalorimetry, respectively. The powders packed in semi-sealed containers remained stable during storage at 25 °C/60% relative humidity (RH) for 6 months, except for small losses of specific phenolic compounds, namely mangiferin, isomangiferin, 3-β-d-glucopyranosyliriflophenone, vicenin-2 and 3',5'-di-β-d-glucopyranosylphloretin, especially when both citric acid and ascorbic acid were present. These acids drastically increased the degradation of phenolic compounds under accelerated storage conditions (40 °C/75% RH). Accelerated storage also caused changes in the appearance of powders and the colour of the reconstituted beverage solutions. Increased moisture content and aw of the powders, as well as moisture released due to dehydration of citric acid monohydrate, contributed to these changes. CONCLUSION A low-kilojoule honeybush iced tea powder mixture will retain its functional phenolic compounds and physicochemical properties during shelf-life storage at 25 °C for 6 months. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Dalene de Beer
- Plant Bioactives Group, Post-Harvest and Agro-processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Matieland, Stellenbosch, South Africa
| | - Claire E Pauck
- Department of Food Science, Stellenbosch University, Matieland, Stellenbosch, South Africa
| | - Marique Aucamp
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Potchefstroom, South Africa
| | - Wilna Liebenberg
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Potchefstroom, South Africa
| | - Nicole Stieger
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Potchefstroom, South Africa
| | - Marieta van der Rijst
- Biometry Unit, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest and Agro-processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Matieland, Stellenbosch, South Africa
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