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Maryam A, Anwar R, Malik AU, Khan AS, Ali S, Waris F, Hasan MU, El‐Mogy MM. Pre‐Storage
Hypobaric Treatment Reduces Microbial Spoilage and Maintains Eating Quality of Strawberry Fruits during Low Temperature Conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ayesha Maryam
- Postharvest Research and Training Centre, Institute of Horticultural Sciences University of Agriculture 38040 Faisalabad Punjab Pakistan
| | - Raheel Anwar
- Postharvest Research and Training Centre, Institute of Horticultural Sciences University of Agriculture 38040 Faisalabad Punjab Pakistan
| | - Aman Ullah Malik
- Postharvest Research and Training Centre, Institute of Horticultural Sciences University of Agriculture 38040 Faisalabad Punjab Pakistan
| | - Ahmad Sattar Khan
- Postharvest Research and Training Centre, Institute of Horticultural Sciences University of Agriculture 38040 Faisalabad Punjab Pakistan
| | - Sajid Ali
- Department of Horticulture, Faculty of Agricultural Sciences and Technology Bahauddin Zakariya University Multan Pakistan
| | - Faisal Waris
- Postharvest Research and Training Centre, Institute of Horticultural Sciences University of Agriculture 38040 Faisalabad Punjab Pakistan
| | - Mahmood Ul Hasan
- Postharvest Research and Training Centre, Institute of Horticultural Sciences University of Agriculture 38040 Faisalabad Punjab Pakistan
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2
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Bebek Markovinović A, Putnik P, Stulić V, Batur L, Duralija B, Pavlić B, Vukušić Pavičić T, Herceg Z, Bursać Kovačević D. The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness. Foods 2022; 11:1997. [PMID: 35885240 PMCID: PMC9324555 DOI: 10.3390/foods11141997] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 12/04/2022] Open
Abstract
The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices (Fragaria x ananassa Duch. cv. 'Albion') with different ripening stages (75% and 100%) and stored at +4 °C for 7 days. The HIPEF parameters studied were: (i) electric field strength (40 and 50 kV cm-1), (ii) frequency (100 and 200 Hz), and (iii) treatment duration (3 and 6 min). Of the HIPEF parameters studied, electric field strength and frequency had a statistically significant effect on the content of all phenolic compounds. Treatment duration showed no statistically significant effects on phenolic compounds except for flavonols and condensed tannins. Storage had a positive effect on the stability of most of the phenolic compounds, with the exception of flavonols. Optimization of HIPEF processing showed that strawberry samples at both ripeness levels were suitable for HIPEF treatment to obtain functional fruit juices with a high content of polyphenols.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (L.B.); (T.V.P.); (Z.H.); (D.B.K.)
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Višnja Stulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (L.B.); (T.V.P.); (Z.H.); (D.B.K.)
| | - Luka Batur
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (L.B.); (T.V.P.); (Z.H.); (D.B.K.)
- Department of Dietetics, University Hospital Centre Zagreb, Mije Kišpatića 12, 10000 Zagreb, Croatia
| | - Boris Duralija
- Department of Pomology, Division of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Tomislava Vukušić Pavičić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (L.B.); (T.V.P.); (Z.H.); (D.B.K.)
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (L.B.); (T.V.P.); (Z.H.); (D.B.K.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (L.B.); (T.V.P.); (Z.H.); (D.B.K.)
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3
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Zhang W, Zhong H, Zhao P, Shen A, Li H, Liu X. Carbon quantum dot fluorescent probes for food safety detection: Progress, opportunities and challenges. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108591] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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4
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Yildiz S, Pokhrel PR, Unluturk S, Barbosa-Cánovas GV. Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes. Food Res Int 2021; 140:110040. [PMID: 33648266 DOI: 10.1016/j.foodres.2020.110040] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 11/22/2020] [Accepted: 12/15/2020] [Indexed: 12/31/2022]
Abstract
Nonthermal processing technologies have focused on the production of safe, fresh-like and high quality food products very much in line with current consumer demands. It is a high priority to maintain the quality attributes of the food during its shelf life. In this study; microbial stability, physicochemical properties and phytochemical characteristics of strawberry juice (SJ) pasteurized by ultrasonication (US) (55 °C, 0.29 W/mL acoustic energy density, 120 μm amplitude, 3 min), high pressure processing (HPP) (300 MPa, 1 min), and pulsed electric fields (PEF) (35 kV/cm, 27 μs) were evaluated during 42 days of storage at 4 °C in comparison with conventional thermal pasteurization as a reference treatment (72 °C, 15 s). The nonthermal processes were equivalent in terms of E. coli inactivation since the selected processing conditions previously led to almost identical inactivation level (at least 5-log) of inoculated E. coli. Thus, the current study demonstrates how these equivalent US, HPP, and PEF treatments differ from each other in terms of their effect on SJ natural microbiota and quality characteristics during refrigerated storage. Results showed that US, HPP, and heat treatment ensured the microbial stability of SJ for at least 42 days while PEF extended the shelf life of SJ by at least 28 days based on the natural microbiota. No significant difference was found for the total soluble solids of the processed samples (p > 0.05) whereas acidity and pH of the samples varied during the storage period (p < 0.05). Immediately after processing, the total phenolic contents and antioxidant activities of SJ were better retained by HPP and PEF compared to thermal pasteurization. Furthermore, HPP and PEF significantly increased total anthocyanin content of SJ by 15 and 17% with respect to untreated SJ (p < 0.05). Phytochemical characteristics of processed SJ started to decrease after 7 days of storage irrespective of treatment type. HPP treated juices showed significantly higher levels of total anthocyanin and antioxidant activity at the final day of storage. Principal component and cluster analysis showed that the processed SJ samples had higher similarity to the untreated fresh SJ during storage up to 14 days, while the samples beyond this storage period clustered together and discriminated from the rest indicating a decreased similarity to the fresh juice. This study rendered simultaneous evaluation of several quality characteristics during storage of pasteurized strawberry juice based on the equivalent processing approach and multivariate data analysis. Under the selected processing conditions, HPP was the best option to extend the shelf life of SJ and enhance its phytochemical characteristics.
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Affiliation(s)
- Semanur Yildiz
- Department of Food Engineering, Sakarya University, Serdivan, 54050 Sakarya, Turkey.
| | - Prashant Raj Pokhrel
- Center for Nonthermal Processing of Food, Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USA.
| | - Sevcan Unluturk
- Department of Food Engineering, Izmir Institute of Technology, Urla, 35430 İzmir, Turkey.
| | - Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USA.
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5
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Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage. Antioxidants (Basel) 2020; 10:antiox10010030. [PMID: 33396664 PMCID: PMC7824345 DOI: 10.3390/antiox10010030] [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: 12/07/2020] [Revised: 12/22/2020] [Accepted: 12/23/2020] [Indexed: 02/07/2023] Open
Abstract
Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage. A strawberry–kale mix was compared to a strawberry–water mix (1:2 wt; pH 4), untreated, thermally, pulsed electric fields (PEF) and high-pressure processing (HPP) treated, and evaluated for anthocyanin stability and bioaccessibility during refrigerated storage. The degradation of strawberry anthocyanins during storage followed first-order kinetics and was dependent on the juice system, preservation technology and anthocyanin structure. Generally, the degradation rate was higher for the strawberry–kale mix compared to the strawberry–water mix. The untreated sample showed the highest degradation rate, followed by HPP, PEF and, then thermal. The relative anthocyanin bioaccessibility after gastric digestion was 10% higher for the thermally and PEF treated samples. Anthocyanin bioaccessibility after intestinal digestion was low due to instability at a neutral pH, especially for the strawberry–kale mix, and after thermal treatment. The storage period did not influence the relative bioaccessibility; yet, the absolute content of bioaccessible anthocyanins was decreased after storage. This research further presents that processing and formulation strongly affect the stability and bioaccessibility of anthocyanins during storage.
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Stübler AS, Lesmes U, Juadjur A, Heinz V, Rauh C, Shpigelman A, Aganovic K. Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102426] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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Fardet A, Richonnet C. Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review. Crit Rev Food Sci Nutr 2019; 60:3233-3258. [DOI: 10.1080/10408398.2019.1682512] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Anthony Fardet
- Department of Human Nutrition, Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Clermont-Ferrand, France
| | - Céline Richonnet
- Department of Nutrition, MOM Group, 1 Rue de la Pépinière, Paris, France
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8
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Inactivation kinetics of Escherichia coli in cranberry juice during multistage treatment by electric fields. Food Res Int 2018; 106:780-790. [DOI: 10.1016/j.foodres.2018.01.049] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2017] [Revised: 01/18/2018] [Accepted: 01/19/2018] [Indexed: 11/20/2022]
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9
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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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10
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Muzaffar S, Ahmad M, Wani SM, Gani A, Baba WN, Shah U, Khan AA, Masoodi FA, Gani A, Wani TA. Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium). Journal of Food Science and Technology 2016; 53:2752-9. [PMID: 27478231 DOI: 10.1007/s13197-016-2247-3] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2016] [Accepted: 05/10/2016] [Indexed: 11/27/2022]
Abstract
The cherry was treated with ultrasonic waves (33 kHz, 60 W) at different time intervals (10, 20, 30, 40, 60 min) and study was carried out to analyze the change in physico-chemical properties (TSS, pH, color, acidity and firmness), antioxidant potential and microbial load of the fruit during the storage period of 15 days at 4 °C. It was observed that ultrasound treatment (US) between 30 and 40 min showed better retention of color of the fruit during the storage period. The antioxidant assays (DPPH, ABTS and TPC) also increased significantly (P ≤ 0.05) up to 40 min, however the firmness of the fruit was affected and it showed a significant decrease beyond 20 min of US treatment. The sample with 40 min US treatment showed significantly less microbial load than other samples. The 20-40 min US treatment time (33 kHz, 60 W) was suggested for preservation of cherry during the storage at 4 °C.
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Affiliation(s)
- Sabeera Muzaffar
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Mudasir Ahmad
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Waqas N Baba
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Umar Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Asma Ashraf Khan
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Asir Gani
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hatyai, Songkhla, 90112 Thailand
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
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11
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Skrovankova S, Sumczynski D, Mlcek J, Jurikova T, Sochor J. Bioactive Compounds and Antioxidant Activity in Different Types of Berries. Int J Mol Sci 2015; 16:24673-706. [PMID: 26501271 PMCID: PMC4632771 DOI: 10.3390/ijms161024673] [Citation(s) in RCA: 435] [Impact Index Per Article: 48.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 09/12/2015] [Accepted: 09/23/2015] [Indexed: 12/31/2022] Open
Abstract
Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC). They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients. The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid. These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers. In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits.
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Affiliation(s)
- Sona Skrovankova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Tunde Jurikova
- Institut for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia.
| | - Jiri Sochor
- Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic.
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12
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Xue Z, Li J, Yu W, Lu X, Kou X. Effects of nonthermal preservation technologies on antioxidant activity of fruits and vegetables: A review. FOOD SCI TECHNOL INT 2015; 22:440-458. [DOI: 10.1177/1082013215606835] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Consumer demand for safe and nutritious fruits and vegetables has given rise to the development of a number of nonthermal food preservation techniques. Recent studies have highlighted that antioxidant activity of fruits and vegetables plays an important role in human health. In this paper, the influences of nonthermal preservation technologies, including pulsed electric field, radiation processing, dense phase carbon dioxide, ozone processing, and edible coatings, on the antioxidant capacity and related compounds in fruits and vegetables are reviewed. The proposed mechanisms and future trends are also discussed to accelerate the further commercialization and exploration of these novel technologies, which will, in turn, help to promote human health.
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Affiliation(s)
- Zhaohui Xue
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Jiaomei Li
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Wancong Yu
- Tianjin Research Center of Agricultural Biotechnology, Tianjin, China
| | - Xiaotong Lu
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
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13
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Rabie MA, Soliman AZ, Diaconeasa ZS, Constantin B. Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (P
hysalis peruviana
L.) Juice. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12320] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohamed A. Rabie
- Department of Food Science; Zagazig University; Zagazig E-44519 Egypt
| | - Amal Z. Soliman
- Special Food and Nutrition; Agriculture Research Center; Food Technology Research Institute; Cairo Egypt
| | - Zoriţa S. Diaconeasa
- Department of Chemistry and Biochemistry; University of Agricultural Sciences and Veterinary Medicine; Cluj-Napoca Romania
| | - Bele Constantin
- Department of Chemistry and Biochemistry; University of Agricultural Sciences and Veterinary Medicine; Cluj-Napoca Romania
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Mercali GD, Schwartz S, Marczak LDF, Tessaro IC, Sastry S. Effect of the electric field frequency on ascorbic acid degradation during thermal treatment by ohmic heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5865-70. [PMID: 24892902 PMCID: PMC4154558 DOI: 10.1021/jf500203u] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
In this work, the influence of the electric field frequency and solids content on the degradation kinetics of ascorbic acid during ohmic heating of acerola pulp and acerola serum was investigated. The degradation percentage of ascorbic acid in the pulp after 120 min of heating varied between 12 and 17%. For the serum, the degradation percentage was in the range of 13 and 18%. The results were fitted to the first-order model, and the kinetic rate constants ranged from 1.1 to 1.6×10(-3) min(-1) and from 1.1 to 1.5×10(-3) min(-1) for pulp and serum, respectively. D values ranged between 1480 and 2145 min for the pulp and between 1524 and 1951 min for the serum. A distinct behavior between the kinetic parameters of the pulp and serum in electric field frequencies ranging from 10 to 1000 Hz indicates that the presence of distinct amounts and types of solids might affect the rate of the electron transfer in electrochemical reactions. These variables may also affect the polarization process stimulated by the oscillating electric field. The non-achievement of the equilibrium of the polarization process may have an influence on oxidation reactions, affecting the predisposition to hydrogen donation from the ascorbic acid molecule.
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Affiliation(s)
- Giovana Domeneghini Mercali
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Engenheiro Luiz Englert s/n, Porto Alegre, Rio Grande do Sul 90040-040, Brazil
| | - Steven Schwartz
- Department of Food Science and Technology, The Ohio State University, 235 Parker Food Science Building, 2015 Fyffe Court, Columbus, Ohio 43210, United States
| | - Ligia Damasceno Ferreira Marczak
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Engenheiro Luiz Englert s/n, Porto Alegre, Rio Grande do Sul 90040-040, Brazil
| | - Isabel Cristina Tessaro
- Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Engenheiro Luiz Englert s/n, Porto Alegre, Rio Grande do Sul 90040-040, Brazil
| | - Sudhir Sastry
- Department of Food, Agricultural and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, Ohio 43210-1057, United States
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15
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Ascorbic acid degradation and color changes in acerola pulp during ohmic heating: Effect of electric field frequency. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.011] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Rivas A, Pina-Pérez M, Rodriguez-Vargas S, Zuñiga M, Martinez A, Rodrigo D. Sublethally damaged cells of Escherichia coli by Pulsed Electric Fields: The chance of transformation and proteomic assays. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Pulsed electric fields processing effects on quality and health-related constituents of plant-based foods. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2011.10.003] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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19
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Huang K, Tian H, Gai L, Wang J. A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.02.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Oms-Oliu G, Odriozola-Serrano I, Soliva-Fortuny R, Elez-Martínez P, Martín-Belloso O. Stability of health-related compounds in plant foods through the application of non thermal processes. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.10.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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21
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Quantitative and real time detection of pulsed electric field induced damage on Escherichia coli cells and sublethally injured microbial cells using flow cytometry in combination with fluorescent techniques. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.10.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Frontela C, Ros G, Martínez C, Sánchez-Siles LM, Canali R, Virgili F. Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:286-292. [PMID: 20872816 DOI: 10.1002/jsfa.4183] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The enrichment of fruit juices with concentrated polyphenolic extracts is an expedient strategy to compensate possible phenolic loss through gastrointestinal processing. Pycnogenol, a standardised procyanidin-rich extract from pine bark, has been proposed as a potential candidate for polyphenol enrichment of foods. In this study the effects of in vitro digestion on the phenolic profile of fruit juices enriched with Pycnogenol were investigated. RESULTS After in vitro digestion the level of detectable total phenolic compounds (expressed as gallic acid equivalent) was higher in both pineapple and red fruit juices enriched with Pycnogenol than in non-enriched commercial juices. Five phenolic monomeric compounds were identified by high-performance liquid chromatography, namely chlorogenic acid, caffeic acid, ferulic acid, gallic acid and taxifolin, the last two being predominant. In vitro digestion of both Pycnogenol-enriched pineapple and red fruit juices led to a significant (P < 0.05) increase in detectable chlorogenic and ferulic acids, indicating that hydrolysis of more complex molecules occurs. On the other hand, in vitro digestion of non-enriched juices was associated with a decrease in gallic and caffeic acids in pineapple juice and with a decrease in ferulic acid in red fruit juice. In no case did in vitro digestion increase the amount of detectable phenolic compounds in non-enriched juices. CONCLUSION The stability of Pycnogenol after in vitro gastrointestinal digestion makes it a good choice for phenolic enrichment of fruit juices.
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Affiliation(s)
- Carmen Frontela
- National Research Institute for Food and Nutrition (INRAN), Via Ardeatina 546, I-00178 Rome, Italy.
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23
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Zhang Y, Sun J, Hu X, Liao X. Spectral alteration and degradation of cyanidin-3-glucoside exposed to pulsed electric field. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3524-3531. [PMID: 20163112 DOI: 10.1021/jf9036722] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Anthocyanins are polyphenol antioxidants that have been shown to prevent many chronic diseases. The compounds are not stable, so they tend to be decolorized or degraded during processing and storage. In this study, the spectral characteristics alteration and degradation products of cyanidin-3-glucoside (Cyd-3-glc) exposed to pulsed electric field (PEF) were investigated, and the reaction kinetics was discussed. The intensity of the UV-vis spectra decreased noticeably upon PEF treatment without modification of the spectral pattern. Protocatechuic acid and 2,4,6-trihydroxybenzoic acid were identified as degradation products of both PEF and thermally treated Cyd-3-glc, but cyanidin present in thermally treated Cyd-3-glc was absent in PEF-treated Cyd-3-glc, indicating that the first step of Cyd-3-glc degradation induced by PEF was not the hydrolysis of glycosidic bonds, which was different from that of thermal degradation. With increased electric field intensity or treatment time, the degradation of Cyd-3-glc and the formation of protocatechuic acid were enhanced; their kinetics (except 7 kV/cm for protocatechuic acid formation) were well fitted to a first-order reaction. Meanwhile, a good correlation was present between Cyd-3-glc degradation and protocatechuic acid formation.
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Affiliation(s)
- Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing, China
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Oms-Oliu G, Odriozola-Serrano I, Soliva-Fortuny R, Martín-Belloso O. Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.01.049] [Citation(s) in RCA: 129] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Elez-Martínez P, Soliva-Fortuny R, Martín-Belloso O. Impact of High-Intensity Pulsed Electric Fields on Bioactive Compounds in Mediterranean Plant-based Foods. Nat Prod Commun 2009. [DOI: 10.1177/1934578x0900400509] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Novel nonthermal processing technologies such as high-intensity pulsed electric field (HIPEF) treatments may be applied to pasteurize plant-based liquid foods as an alternative to conventional heat treatments. In recent years, there has been an increasing interest in HIPEF as a way of preserving and extending the shelf-life of liquid products without the quality damage caused by heat treatments. However, less attention has been paid to the effects of HIPEF on minor constituents of these products, namely bioactive compounds. This review is a state-of–the-art update on the effects of HIPEF treatments on health-related compounds in plants of the Mediterranean diet such as fruit juices, and Spanish gazpacho. The relevance of HIPEF-processing parameters on retaining plant-based bioactive compounds will be discussed.
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Affiliation(s)
- Pedro Elez-Martínez
- Department of Food Technology, TPV-XaRTA, University of Lleida, 25198 Lleida, Spain
| | | | - Olga Martín-Belloso
- Department of Food Technology, TPV-XaRTA, University of Lleida, 25198 Lleida, Spain
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