1
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Lv M, Liu X, Chen K, Aihaiti A, maimaitiyiming R, Xing J, Yin X, Zheng L, Jiao F, Wang L. Effects of adding milk to fermented black mulberry ( Morus nigra L .) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage. Food Chem X 2023; 20:101029. [PMID: 38144770 PMCID: PMC10739896 DOI: 10.1016/j.fochx.2023.101029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/15/2023] [Accepted: 11/22/2023] [Indexed: 12/26/2023] Open
Abstract
This study assessed the impact of milk on the bioactive compounds, physicochemical properties, antioxidant activity, ROS inhibition, and volatile flavor compounds of fermented black mulberry juice (FBMJ). Firstly, the results showed that 25% concentration of milk was the most suitable for preparing FBMJ-Milk. Compared to the control group, the addition of milk significantly increased the SOD activity and antioxidant capacity, as well as enhanced the total phenolic content (TPC) and SOD storage stability. Secondly, HS-SPME-GC-MS combined with OPLS-DA analysis identified 49 compounds in FBMJM, including 12 esters, 6 acids, 1 ketone, 2 aldehydes, 19 alcohols and 9 other compounds. During the storage, the levels of ethyl ester compounds decreased significantly, while the degradation of ester produced some acid and alcohol compounds. The findings revealed that the addition of milk was beneficial for maintaining the antioxidant stability of FBMJM during storage and enhancing the richness of product flavor.
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Affiliation(s)
- Mingshan Lv
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Xiaolu Liu
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Keping Chen
- Xinjiang Huize Food Limited Liability Company, Urumqi 830046, China
| | | | | | - Jun Xing
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Xuefeng Yin
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Li Zheng
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Fangfang Jiao
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- College of Life Science and Technology, Xinjiang University, Urumqi 830046, China
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2
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Mohamad A, Shah NNAK, Sulaiman A, Mohd Adzahan N, Arshad RN, Aadil RM. The Impact of Pulsed Electric Fields on Milk's Macro- and Micronutrient Profile: A Comprehensive Review. Foods 2023; 12:foods12112114. [PMID: 37297369 DOI: 10.3390/foods12112114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/18/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients and micronutrients that aid in a wide range of physiological functions in the human body. Deficiencies of these two types of nutrients can confine growth in children and increase the risk of several diseases in adults. The influence of pulsed electric fields (PEF) on milk has been extensively reviewed, mostly concentrating on the inactivation of microbes and enzymes for preservation purposes. Therefore, the information on the variations of milk macro- and micronutrients treated by PEF has yet to be elucidated and it is imperative as it may affect the functionality, stability, and integrity of the milk and dairy products. In this review, we describe in detail the introduction, types, and components of PEF, the inactivation mechanism of biological cells by PEF, as well as the effects of PEF on macro- and micronutrients in milk. In addition, we also cover the limitations that hinder the commercialization and integration of PEF in the food industry and the future outlook for PEF. The present review consolidates the latest research findings investigating the impact of PEF on the nutritional composition of milk. The assimilation of this valuable information aims to empower both industry professionals and consumers, facilitating a thorough understanding and meticulous assessment of the prospective adoption of PEF as an alternative technique for milk pasteurization.
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Affiliation(s)
- Azizah Mohamad
- Food Biotechnology Research Centre, Agro-Biotechnology Institute (ABI), National Institutes of Biotechnology Malaysia (NIBM), CO MARDI Headquarters, Serdang 43400, Selangor, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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3
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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4
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Ceribeli C, Otte J, Walkling-Ribeiro M, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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5
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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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6
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Tanino T, Takayanagi T, Matsui M, Ohshima T. Sake pasteurization using a novel continuous flow pulsed electric reactor with cooling system. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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7
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Mohamad A, Abdul Karim Shah NN, Sulaiman A, Mohd Adzahan N, Aadil RM. Pulsed electric field of goat milk: Impact on
Escherichia coli
ATCC
8739 and vitamin constituents. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13779] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Azizah Mohamad
- Food Biotechnology Centre Agro‐Biotechnology Institute (ABI), National Institutes of Biotechnology Malaysia (NIBM) Serdang Selangor Malaysia
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Product Research Institute, Putra Infoport, Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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8
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Ortiz T, Argüelles-Arias F, Begines B, García-Montes JM, Pereira A, Victoriano M, Vázquez-Román V, Pérez Bernal JL, Callejón RM, De-Miguel M, Alcudia A. Native Chilean Berries Preservation and In Vitro Studies of a Polyphenol Highly Antioxidant Extract from Maqui as a Potential Agent against Inflammatory Diseases. Antioxidants (Basel) 2021; 10:antiox10060843. [PMID: 34070392 PMCID: PMC8226669 DOI: 10.3390/antiox10060843] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/16/2021] [Accepted: 05/20/2021] [Indexed: 01/26/2023] Open
Abstract
The best conservation method for native Chilean berries has been investigated in combination with an implemented large-scale extract of maqui berry, rich in total polyphenols and anthocyanin to be tested in intestinal epithelial and immune cells. The methanolic extract was obtained from lyophilized and analyzed maqui berries using Folin–Ciocalteu to quantify the total polyphenol content, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) to measure the antioxidant capacity. Determination of maqui’s anthocyanins profile was performed by ultra-high-performance liquid chromatography (UHPLC-MS/MS). Viability, cytotoxicity, and percent oxidation in epithelial colon cells (HT-29) and macrophages cells (RAW 264.7) were evaluated. In conclusion, preservation studies confirmed that the maqui properties and composition in fresh or frozen conditions are preserved and a more efficient and convenient extraction methodology was achieved. In vitro studies of epithelial cells have shown that this extract has a powerful antioxidant strength exhibiting a dose-dependent behavior. When lipopolysaccharide (LPS)-macrophages were activated, noncytotoxic effects were observed, and a relationship between oxidative stress and inflammation response was demonstrated. The maqui extract along with 5-aminosalicylic acid (5-ASA) have a synergistic effect. All of the compiled data pointed out to the use of this extract as a potential nutraceutical agent with physiological benefits for the treatment of inflammatory bowel disease (IBD).
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Affiliation(s)
- Tamara Ortiz
- Departamento de Citología e Histología Normal y Patológica, Universidad de Sevilla, Avda. Sánchez-Pizjuán s/n, 41009 Sevilla, Spain; (T.O.); (V.V.-R.)
| | - Federico Argüelles-Arias
- Departamento de Medicina, Universidad de Sevilla, Avda. Sánchez-Pizjuán s/n, 41009 Sevilla, Spain; (F.A.-A.); (J.-M.G.-M.)
- Departamento de Gastroenterología, Hospital Universitario Virgen Macarena, c/Dr. Fedriani nº 3, 41009 Sevilla, Spain
| | - Belén Begines
- Departamento de Química Orgánica y Farmacéutica, Universidad de Sevilla, c/Prof García González nº 2, 41012 Sevilla, Spain;
| | - Josefa-María García-Montes
- Departamento de Medicina, Universidad de Sevilla, Avda. Sánchez-Pizjuán s/n, 41009 Sevilla, Spain; (F.A.-A.); (J.-M.G.-M.)
| | - Alejandra Pereira
- Departamento de Nutrición y Dietética, Escuela de Ciencias de la Salud, Universidad de Desarrollo Concepción Barrios Arana1735, Concepción 4070146, Chile;
| | - Montserrat Victoriano
- Departamento de Nutricion y Dietetica, Facultad de Farmacia, Universidad de Concepción, Concepción, Chile. Barrio Universitario s/n, Concepción 4070146, Chile;
| | - Victoria Vázquez-Román
- Departamento de Citología e Histología Normal y Patológica, Universidad de Sevilla, Avda. Sánchez-Pizjuán s/n, 41009 Sevilla, Spain; (T.O.); (V.V.-R.)
| | - Juan Luis Pérez Bernal
- Departamento de Química Analítica, Universidad de Sevilla, c/Prof García González nº 2, 41012 Sevilla, Spain;
| | - Raquel M. Callejón
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Universidad de Sevilla, c/Prof García González nº 2, 41012 Sevilla, Spain;
| | - Manuel De-Miguel
- Departamento de Citología e Histología Normal y Patológica, Universidad de Sevilla, Avda. Sánchez-Pizjuán s/n, 41009 Sevilla, Spain; (T.O.); (V.V.-R.)
- Correspondence: (M.D.-M.); (A.A.); Tel.: +34-955-421-025 (M.D.-M.); +34-954-556-740 (A.A.)
| | - Ana Alcudia
- Departamento de Química Orgánica y Farmacéutica, Universidad de Sevilla, c/Prof García González nº 2, 41012 Sevilla, Spain;
- Correspondence: (M.D.-M.); (A.A.); Tel.: +34-955-421-025 (M.D.-M.); +34-954-556-740 (A.A.)
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9
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10
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Nowosad K, Sujka M, Pankiewicz U, Kowalski R. The application of PEF technology in food processing and human nutrition. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:397-411. [PMID: 33564198 PMCID: PMC7847884 DOI: 10.1007/s13197-020-04512-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/23/2020] [Accepted: 05/01/2020] [Indexed: 12/25/2022]
Abstract
During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production. The aim of this review is to summarize the applications of PEF in food technology and, potentially, in production of functional food. The examples of process parameters and obtained effects for each application have been presented.
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Affiliation(s)
- Karolina Nowosad
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Monika Sujka
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Urszula Pankiewicz
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Radosław Kowalski
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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11
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Wu S, Yang N, Jin Y, Xu X, Jin Z, Xie Z. Effects of induced electric field (IEF) on the reduction of Saccharomyces cerevisiae and quality of fresh apple juice. Food Chem 2020; 325:126943. [PMID: 32416573 DOI: 10.1016/j.foodchem.2020.126943] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 04/11/2020] [Accepted: 04/28/2020] [Indexed: 11/25/2022]
Abstract
The non-conventional technologies about continuous sterilization of liquid food were focused on recently, which is benefits for industrialization. In this study, the machine with an induced electric field was used to sterilize S. cerevisiae in apple juice and the juice quality also was researched. The optimal condition is 800 V, 400 Hz, 5 rpm and 2 mm. Furthermore, the sterilization of the IEF was attributed to non-thermal and thermal effects. The IEF treatment group has a reduction of about 4.6 logs (CFU/mL) in S. cerevisiae at 400 Hz, 800 V, and 2 mm, while the non-thermal group is nearly 2 logs (CFU/mL). The improvement of conductivity and the reduction of pH value imply that IEF might destroy the cell structure. Meanwhile, polyphenol compounds and amino acids in the IEF group were protected well than other groups. Generally, IEF is a potential technology for industrial sterilization of liquid beverages.
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Affiliation(s)
- Shilin Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Zhengjun Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
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12
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Salvia-Trujillo L, Morales-de la Peña M, Rojas-Graü A, Welti-Chanes J, Martín-Belloso O. Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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13
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Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9162-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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14
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices. Crit Rev Food Sci Nutr 2016; 57:637-652. [DOI: 10.1080/10408398.2014.914019] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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15
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Morales-De La Peña M, Salvia-Trujillo L, Rojas-Graü A, Martín-Belloso O. Effects of High Intensity Pulsed Electric Fields or Thermal Treatments and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part II: Carotenoids. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13143] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Mariana Morales-De La Peña
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501, Col. Tecnológico; Monterrey 64849 Mexico
| | - Laura Salvia-Trujillo
- Department of Food Technology; University of Lleida - Agrotecno Center; Lleida Spain
| | - Alejandra Rojas-Graü
- Department of Food Technology; University of Lleida - Agrotecno Center; Lleida Spain
| | - Olga Martín-Belloso
- Department of Food Technology; University of Lleida - Agrotecno Center; Lleida Spain
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501, Col. Tecnológico; Monterrey 64849 Mexico
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16
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Morales-de la Peña M, Salvia-Trujillo L, Rojas-Graü MA, Martín-Belloso O. Effects of High Intensity Pulsed Electric Fields or Thermal Pasteurization and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part I: Phenolic Acids and Flavonoids. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12912] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mariana Morales-de la Peña
- Centro de Biotecnología, FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey; Av. Eugenio Garza Sada 2501, Col. Tecnológico 64849 Monterrey NL Mexico
| | - Laura Salvia-Trujillo
- Department of Food Technology; University of Lleida-Agrotecnio Center; Rovira Roure 191 25198 Lleida Spain
| | - M. Alejandra Rojas-Graü
- Department of Food Technology; University of Lleida-Agrotecnio Center; Rovira Roure 191 25198 Lleida Spain
| | - Olga Martín-Belloso
- Centro de Biotecnología, FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey; Av. Eugenio Garza Sada 2501, Col. Tecnológico 64849 Monterrey NL Mexico
- Department of Food Technology; University of Lleida-Agrotecnio Center; Rovira Roure 191 25198 Lleida Spain
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17
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Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages. BEVERAGES 2016. [DOI: 10.3390/beverages2020014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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18
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Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D, Lebovka N, Vorobiev E. Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.015] [Citation(s) in RCA: 432] [Impact Index Per Article: 48.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P, Martín-Belloso O. In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.037] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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