1
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Xing JJ, Cheng LL, Feng S, Guo XN, Zhu KX. Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement. Food Chem X 2023; 20:101042. [PMID: 38144827 PMCID: PMC10740017 DOI: 10.1016/j.fochx.2023.101042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 11/17/2023] [Accepted: 11/29/2023] [Indexed: 12/26/2023] Open
Abstract
The high sensitivity to color browning during room-temperature storage was a significant factor in limiting the development of fresh spinach noodles (FSN). The practice of humidity-controlled heat treatment (HCHT) at varying temperatures, relative humidity, and time was carried out to limit enzyme activity and improve the quality of FSN. Results showed that HCHT could maximize the color preservation of fresh spinach noodle quality while effectively inactivating polyphenol oxidase and the yeasts, and mold count in FSN during storage was almost undetectable after mild conditions (80 °C). The hardness and chewiness of HCHT noodles were significantly increased, but the free sulfhydryl content was reduced. At 80 °C, 90 %, 5 min, protein structural aggregation was found in the microstructure of HCHT fresh spinach noodles. HCHT also caused partial gelatinization, as evidenced by the decrease in starch gelatinization enthalpy from 5.49 to 4.77 J/g, although the gelatinization degree of FSN was comparatively low.
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Affiliation(s)
- Jun-jie Xing
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Ling-ling Cheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Shuai Feng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-na Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Ke-xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
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2
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Nakashima S, Yamakita E. In Situ Visible Spectroscopic Daily Monitoring of Senescence of Japanese Maple ( Acer palmatum) Leaves. Life (Basel) 2023; 13:2030. [PMID: 37895412 PMCID: PMC10608717 DOI: 10.3390/life13102030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 09/28/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
The degradation of green leaves in autumn after their photosynthetic activities is associated with decreases in chlorophylls and increases in anthocyanins. However, the sequential orders of these processes are not well understood because of a lack of continuous monitoring of leaves in the same positions. Therefore, the senescence processes of Japanese maple (Acer palmatum) leaves were followed daily in the same positions for approximately 60 days using visible spectroscopy with an original handheld visible-near-infrared spectrometer. The obtained reflection spectra were converted to absorption spectra and band areas of chlorophyll a and anthocyanins were determined. Decreases in the chlorophyll a band area with time show two-step exponential decreases corresponding to slow and fast first-order decrease rates. A rapid decrease in chlorophyll a started after an increase in anthocyanin. Therefore, the leaf senescence started through a slow decrease in chlorophyll a (20-30 days), followed by a rapid increase in anthocyanins (~20 days), followed by a rapid decrease in chlorophyll a (10-20 days). The formation of anthocyanins has been proposed to protect leaf cells from losing chlorophylls through solar radiation damage. The obtained sequential changes of pigments support this light screen hypothesis. (199 words < 200 words).
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Affiliation(s)
- Satoru Nakashima
- Research Institute for Natural Environment, Science and Technology (RINEST), 3-6-32 1F Tarumi-cho, Suita 564-0062, Osaka, Japan
- Department of Earth and Space Science, Osaka University, 1-1 Machikaneyama, Toyonaka 560-0043, Osaka, Japan;
| | - Eri Yamakita
- Department of Earth and Space Science, Osaka University, 1-1 Machikaneyama, Toyonaka 560-0043, Osaka, Japan;
- Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Fukuoka, Japan
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3
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Ferreira AS, Pereira L, Canfora F, Silva TH, Coimbra MA, Nunes C. Stabilization of Natural Pigments in Ethanolic Solutions for Food Applications: The Case Study of Chlorella vulgaris. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010408. [PMID: 36615600 PMCID: PMC9822436 DOI: 10.3390/molecules28010408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/20/2022] [Accepted: 12/23/2022] [Indexed: 01/06/2023]
Abstract
Chlorella vulgaris is a green microalga with a high chlorophyll content, representing a valuable source of green pigments for food applications. As the application of whole biomass can promote an unpleasant fish-like flavor, the use of chlorophyll extract can overcome this drawback. However, chlorophylls tend to easily degrade when out of the chloroplasts, decreasing their potential as a food ingredient. Thus, to study the suitable conditions for isolated chlorophylls preservation, in this work, the influence of temperature (4 to 60 °C), light (dark or 24 h photoperiod), alkaline conditions (with or without aqueous NaOH addition), and modified atmosphere (air or argon atmosphere) on the stability of the color in ethanolic solutions obtained from C. vulgaris were studied. The loss of green color with temperature followed the first-order kinetics, with an activation energy of 74 kJ/mol. Below 28 °C and dark conditions were suitable to preserve isolated chlorophylls. The addition of NaOH and an inert argon-rich atmosphere did not exhibit a statistically positive effect on color preservation. In the case study, cooked cold rice was colored to be used in sushi. The color remained stable for up to 3 days at 4 °C. Therefore, this work showed that C. vulgaris chlorophylls could be preserved in ethanolic solutions at room or lower temperatures when protected from light, allowing them to obtain a suitable natural food ingredient to color foodstuffs.
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Affiliation(s)
- Andreia S. Ferreira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Liliana Pereira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Feliciana Canfora
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Tiago H. Silva
- 3B’s Research Group, I3Bs—Research Institute on Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, AvePark-Parque de Ciência e Tecnologia, 4805-017 Guimarães, Portugal
- ICVS/3B’s-PT Government Associate Laboratory, 4710-057 Guimarães, Portugal
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Cláudia Nunes
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
- Correspondence:
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4
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Utilization of different carrier agents for chlorophyll encapsulation: Characterization and kinetic stability study. Food Res Int 2022; 160:111650. [DOI: 10.1016/j.foodres.2022.111650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 06/09/2022] [Accepted: 07/06/2022] [Indexed: 11/24/2022]
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5
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Drabińska N, Nogueira M, Ciska E, Jeleń H. Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/152070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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6
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Lima AR, Cristofoli NL, Filippidis K, Barreira L, Vieira MC. Shelf‐life study of a
Salicornia ramosissima
vegetable salt: An alternative to kitchen salt. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alexandre R. Lima
- Mediterranean Institute for Agriculture, Environment and Development, Faculty of Sciences and Technology Universidade do Algarve Faro Portugal
| | - Nathana L. Cristofoli
- Mediterranean Institute for Agriculture, Environment and Development, Faculty of Sciences and Technology Universidade do Algarve Faro Portugal
- Centre of Marine Sciences Campus de Gambelas, Universidade do Algarve Faro Portugal
| | - Kyriakos Filippidis
- Department of Food Technology International Hellenic University Thessaloniki Greece
| | - Luísa Barreira
- Centre of Marine Sciences Campus de Gambelas, Universidade do Algarve Faro Portugal
| | - Margarida C. Vieira
- Mediterranean Institute for Agriculture, Environment and Development, Faculty of Sciences and Technology Universidade do Algarve Faro Portugal
- Department of Food Engineering High Institute of Engineering, Campus da Penha, Universidade do Algarve Faro Portugal
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7
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Jafari R, Zandi M, Ganjloo A. Effect of gelatin‐ alginate coating containing anise (
Pimpinella anisum
L.) essential oil on physicochemical and visual properties of zucchini
(Cucurbita pepo
L.
)
fruit during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16756] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Roya Jafari
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Mohsen Zandi
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Ali Ganjloo
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
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8
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Inanoglu S, Barbosa-Cánovas GV, Tang Z, Liu F, Sablani SS, Zhu MJ, Tang J. Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02736-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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9
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Mondal K, Sakurai S, Okahisa Y, Goud VV, Katiyar V. Effect of cellulose nanocrystals derived from Dunaliella tertiolecta marine green algae residue on crystallization behaviour of poly(lactic acid). Carbohydr Polym 2021; 261:117881. [PMID: 33766368 DOI: 10.1016/j.carbpol.2021.117881] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 02/12/2021] [Accepted: 02/26/2021] [Indexed: 12/21/2022]
Abstract
Marine green algae biomass residue (ABR), a waste by-product of Dunaliella tertiolecta, left behind after the extraction of oil from the algal biomass, was utilized for the fabrication of cellulose nanocrystals (CNCs). The fabricated sulphuric acid hydrolysed CNCs had needle-like morphology, with dominant cellulose type I polymorph and a high crystallinity index of 89 %. ICP-MS elemental analysis confirmed the presence of a variety of minerals in the ABR. Washed ABR (WABR)/PLA and CNC/PLA bio-composite films were developed via solvent casting technique with varying bio-filler loadings for comparing their effectiveness on the crystallization behaviour of PLA. FESEM, FTIR, XRD and TGA were used to characterize the bio-fillers. The nucleating and crystallization behaviour of the bio-composite films were confirmed using DSC, SAXS and POM analysis which indicated better effectiveness of CNCs with a significant reduction in cold crystallization temperature, and noteworthy increment in crystallinity and spherulite growth rate.
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Affiliation(s)
- Kona Mondal
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG), Assam, 781039, India
| | - Shinichi Sakurai
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG), Assam, 781039, India; Department of Biobased Materials Science, Kyoto Institute of Technology (KIT), Kyoto, 606-8585, Japan
| | - Yoko Okahisa
- Department of Biobased Materials Science, Kyoto Institute of Technology (KIT), Kyoto, 606-8585, Japan
| | - Vaibhav V Goud
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG), Assam, 781039, India
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati (IITG), Assam, 781039, India.
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10
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Darıcı M, Süfer Ö, Simsek M. Determination of microwave drying and rehydration kinetics of green peppers with the bioactive and textural properties. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13755] [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)
- Merve Darıcı
- Graduate School of Natural and Applied Sciences Osmaniye Korkut Ata University Osmaniye Turkey
| | - Özge Süfer
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
| | - Meric Simsek
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
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11
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Miller FA, Fundo JF, Garcia E, Silva CLM, Brandão TRS. Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators. Foods 2021; 10:foods10040727. [PMID: 33808125 PMCID: PMC8066758 DOI: 10.3390/foods10040727] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/23/2021] [Accepted: 03/26/2021] [Indexed: 11/16/2022] Open
Abstract
Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the quality and antilisterial indicators of cantaloupe melon peel paste, aiming at obtaining a product with the potential to be used as a food additive. Ozone was bubbled during 30 and 60 min, and some physicochemical characteristics (soluble solids content, pH and colour), bioactive compounds (total phenolics, chlorophylls and vitamin C) and antioxidant activity were analysed. Peel was also inoculated with Listeria innocua, used as a treatment efficiency indicator. The results indicated that, although ozone negatively affected antioxidant activity, it positively influenced all bioactive compounds analysed. An L. innocua reduction of 1.2 log cycle was achieved after ozone exposure. Ozone should be exploited as a promising technology to assure the quality/safety of cantaloupe melon peel. Indeed, if melon peel is conveniently converted into a suitable form that can be used as a food ingredient, this will promote the valorisation of waste materials with the consequent reduction of industrial by-products and new perspectives for market opportunities.
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12
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Kroehnke J, Szadzińska J, Radziejewska-Kubzdela E, Biegańska-Marecik R, Musielak G, Mierzwa D. Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) - The influence of ultrasound on process kinetics and product quality. ULTRASONICS SONOCHEMISTRY 2021; 71:105377. [PMID: 33152618 PMCID: PMC7786549 DOI: 10.1016/j.ultsonch.2020.105377] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 09/23/2020] [Accepted: 10/20/2020] [Indexed: 05/20/2023]
Abstract
The aim of this study was to assess the impact of ultrasound on two subsequent processes - initial osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa). The effect of ultrasound (at a frequency of 25 kHz) was assessed both in terms of process kinetics and product quality. During the study, three different osmotic agents were used - erythritol, sorbitol, and sucrose - in an aqueous solution at a concentration of 50% (w/w). The essential kinetic parameters were analyzed - water loss and increase of dry matter during osmotic dehydration, and evolution of moisture content and temperature of samples during convective drying (drying curves). Product quality was assessed on the basis of color, water activity, and content of relevant bioactive components - polyphenols and carotenoids. It was found that the application of ultrasound during osmotic dehydration resulted in higher water loss and solid gain. This surely results from the phenomena occurring during the propagation of the elastic waves in the liquid medium (mainly related to cavitation) and enhancement of the mass transfer. The use of ultrasound during convective drying also had a positive effect on the kinetics of this process. In most cases, during the ultrasonically assisted drying operations, a significant increase in drying rate was observed, leading to a reduction in drying time. This may be due to the intensification of both heat and mass transfer as a result of the mechanical and thermal effects of ultrasound. The assessment of product quality showed that the use of sugar alcohols was a good alternative to sucrose, and ultrasound-assisted convective drying increased the retention of valuable carotenoids and polyphenols. Moreover, in all dried kiwifruit slices, water activity was below 0.6, which can guarantee the microbiological stability of the tested samples.
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Affiliation(s)
- Joanna Kroehnke
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Justyna Szadzińska
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Elżbieta Radziejewska-Kubzdela
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Roża Biegańska-Marecik
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Grzegorz Musielak
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Dominik Mierzwa
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
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13
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Effects of combination shear stress, moderate electric field (MEF), and nisin on kinetics and mechanisms of inactivation of Escherichia coli K12 and Listeria innocua in fresh apple-kale blend juice. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110262] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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14
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Igual M, Uribe-Wandurraga ZN, García-Segovia P, Martínez-Monzó J. Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a. FOOD SCI TECHNOL INT 2021; 28:26-31. [PMID: 33517774 DOI: 10.1177/1082013221990252] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Microalgae are a potential ingredient that can enhance the nutritional value of food. There are already various products made from microalgae such as pasta, cookies, breadstick, crackers, and extrudates. Moreover, these products have a typical green colour, provided from microalgae pigments. This study aimed to evaluate the effect of the addition of Chlorella vulgaris and Arthrospira platensis biomass on vitamin C, total carotenoids, and chlorophyll a levels in breadsticks and its doughs. Microalgae addition in breadstick formulations is a viable alternative, because they presented a greater content of carotenoids and chlorophyll a than control breadsticks. Consequently, microalgae enriched breadsticks can provide health benefits to consumers. Here, Chlorella enriched breadsticks showed the highest studied pigments content. Despite microalgae powder containing vitamin C, breadstick dough did not present vitamin C and therefore nor the breadstick.
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Affiliation(s)
- Marta Igual
- Food Technology Department, Universitat Politècnica de València, Valencia, Spain
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15
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Chandra RD, Prihastyanti MNU, Lukitasari DM. Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices. EFOOD 2021. [DOI: 10.2991/efood.k.210630.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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16
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Wattanakul J, Syamila M, Briars R, Ayed C, Price R, Darwish R, Gedi MA, Gray DA. Effect of steam sterilisation on lipophilic nutrient stability in a chloroplast-rich fraction (CRF) recovered from postharvest, pea vine field residue (haulm). Food Chem 2021; 334:127589. [PMID: 32707366 DOI: 10.1016/j.foodchem.2020.127589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 06/22/2020] [Accepted: 07/12/2020] [Indexed: 10/23/2022]
Abstract
Postharvest, pea vine field residue (haulm) was steam-sterilised and then juiced; a chloroplast-rich fraction (CRF) was recovered from the juice by centrifugation. The stability of selected nutrients (β-carotene, lutein, and α-tocopherol) in the freeze-dried CRF material was measured over 84 days; the impact of temperature (-20 °C, 4 °C, 25 °C and 40 °C), light and air on nutrient stability was established. All three nutrients were stable at -20 °C and 4 °C in the presence or absence of air; this stability was lost at higher temperatures in the presence of air. The extent and rate of nutrient breakdown significantly increased when the CRF samples were exposed to light. β-Carotene appeared to be more susceptible to degradation than lutein and α-tocopherol at 40 °C in the presence of air, but when CRF was exposed to light all three nutrients measured were significantly broken down during storage at 25 °C or 40 °C, whether exposed to air or not.
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Affiliation(s)
- Jutarat Wattanakul
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom; Department of Food Sciences and Technology, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.
| | - Mansor Syamila
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom; Universiti Sains Islam Malaysia, Bandar Baru Nilai, 78100 Nilai, Negeri Sembilan, Malaysia.
| | - Rhianna Briars
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - Ruth Price
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - Randa Darwish
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - Mohamed A Gedi
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - David A Gray
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
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17
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Martins M, Oliveira R, Coutinho JA, Faustino MAF, Neves MGP, Pinto DC, Ventura SP. Recovery of pigments from Ulva rigida. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2020.117723] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Martelli F, Cirlini M, Lazzi C, Neviani E, Bernini V. Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction. Foods 2020; 10:E67. [PMID: 33396844 PMCID: PMC7823266 DOI: 10.3390/foods10010067] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 12/24/2020] [Accepted: 12/27/2020] [Indexed: 12/17/2022] Open
Abstract
Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals. Different probiotic food supplements are present in the market, and a lactic acid fermented food product like dried spirulina could be useful not only to introduce lactic acid bacteria (LAB) with beneficial effects to the diet of consumers, but also to improve or change the aromatic profile of the substrate. Therefore, the aim of this study was the evaluation of lactic acid fermentation of A. platensis biomass, focusing on the consequent changes in the aromatic profile. For this purpose, two different stabilization treatments (UV light treatment and sterilization) were applied prior to fermentation with two LAB strains, Lacticaseibacillus casei 2240 and Lacticaseibacillus rhamnosus GG. The biomass proved to be a suitable matrix for solid-state fermentation, showing a LAB growth of more than 2 log CFU/g in 48 h. The fermentation process was also useful for off-flavor reduction. In particular, the fermentation process significantly influenced the concentration of those compounds responsible for aldehydic/ethereal, buttery/waxy (acetoin and diacetyl), alkane and fermented aromatic notes (isoamyl alcohol). The heat treatment of the matrix, in addition to guaranteed safety for consumers, led to an improved aroma after fermentation. In conclusion, a fermented spirulina powder with a different aromatic profile was obtained with the applied heat treatment. Fermentation with lactic acid bacteria can be an interesting tool to obtain cyanobacterial biomasses with more pleasant sensory properties for potential use in food formulations.
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Affiliation(s)
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (F.M.); (C.L.); (E.N.); (V.B.)
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19
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Sonawane A, Pathak S, Pradhan RC. Effect of processing temperature on dynamic rheological properties and color degradation kinetics of bael fruit pulp. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5596-5602. [PMID: 32608520 DOI: 10.1002/jsfa.10612] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 05/14/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A lack of knowledge about the dynamic rheological properties and color degradation of bael fruit pulp gives rise to many problems during thermal processing for the preparation of bael fruit products. In this research, the effects of processing temperature (30-75 °C) on dynamic rheology and color degradation kinetics of bael fruit pulp were studied and analyzed. RESULTS Bael fruit pulp showed more elastic behavior than viscous behavior by analyzing the storage modulus, loss modulus and phase angle over oscillatory frequency range 0.06-300 rad s-1 . The dynamic rheological study classified the bael fruit pulp as a weak gel (G' > G″). The values of first-order degradation rate constant (k) were determined to be 0.07, 0.011, 0.018 and 0.023 for 30, 45, 60 and 75 °C, respectively. The first-order color degradation kinetics of bael fruit pulp has given a higher value of activation energy (Ea = 23.83 kJ mol-1 ) with coefficient of determination (R2 ) of 0.99, which indicated a higher sensitivity for treatment temperature and time during processing. CONCLUSIONS The results obtained would allow simplification of processes for easier formulation of quality products from bael fruit pulp. This study has the potential to increase the processing ability of bael fruit, which will encourage a greater production of bael fruits. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Akshay Sonawane
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
| | - Sumit Pathak
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, India
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Gonçalves EM, Abreu M, Pinheiro J, Brandão TRS, Silva CLM. Quality changes of carrots under different frozen storage conditions: A kinetic study. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14953] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elsa M. Gonçalves
- UTI Unidade de Tecnologia e Inovação INIAVInstituto Nacional de Investigação Agrária e Veterinária Oeiras Portugal
- GeoBiotec – Geobiociências, Geoengenharias e GeotecnologiasFaculdade de Ciências e TecnologiaUniversidade Nova de Lisboa Caparica Portugal
| | - Marta Abreu
- UTI Unidade de Tecnologia e Inovação INIAVInstituto Nacional de Investigação Agrária e Veterinária Oeiras Portugal
- LEAF – Linking Landscape, Environment, Agriculture and Food Instituto Superior de AgronomiaUniversidade de Lisboa Lisbon Portugal
| | - Joaquina Pinheiro
- UTI Unidade de Tecnologia e Inovação INIAVInstituto Nacional de Investigação Agrária e Veterinária Oeiras Portugal
- MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic Institute of Leiria Peniche Portugal
| | - Teresa R. S. Brandão
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa Porto Portugal
| | - Cristina L. M. Silva
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa Porto Portugal
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21
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Physicochemical and Bioactive Characterisation of Edible and Waste Parts of “Piel de Sapo” Melon. HORTICULTURAE 2020. [DOI: 10.3390/horticulturae6040060] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Several scientific studies point fruits as rich sources of antioxidants but mainly focus on their edible part. However, fruits wastes are abundant sources of bioactive compounds and nutrients, which are considered to be health beneficial. The main purpose was to characterise juice, pulp, peel and seeds of Piel de Sapo melon, in terms of several physicochemical characteristics (soluble solids content, titratable acidity, pH, potassium, colour and water activity), some bioactive compounds (total phenolics, vitamin C, chlorophylls and total carotenoids) and total antioxidant activity. Juice, pulp, peel and seeds represent 47, 19, 27 and 5% of melon total weight, respectively. Peel and seeds stood out by their higher concentration of total phenolics compounds and antioxidant activity when compared to edible parts. The highest potassium concentration was found in seeds. Chlorophylls were only detected in peel, while carotenoids were not detected in any part of the melon analysed. Juice and pulp contributed to 69% of vitamin C amount of the whole fruit. However, its concentration in peel was equivalent to the ones observed in juice and pulp. These results pointed out the importance of fruit wastes valorisation and the development of strategies for their re-utilisation.
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22
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Eghbali Babadi F, Boonnoun P, Nootong K, Powtongsook S, Goto M, Shotipruk A. Identification of carotenoids and chlorophylls from green algae Chlorococcum humicola and extraction by liquefied dimethyl ether. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Arrizabalaga-Larrañaga A, Rodríguez P, Medina M, Santos FJ, Moyano E. Pigment profiles of Spanish extra virgin olive oils by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1075-1086. [PMID: 32427055 DOI: 10.1080/19440049.2020.1753891] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
This work studies the natural pigment profiles (chlorophylls and carotenoids) of Spanish Extra Virgin Olive Oils (EVOO) produced in different Spanish regions. The simultaneous qualitative and quantitative analysis of EVOO natural pigments has been performed by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) using atmospheric pressure chemical ionisation (APCI). The results showed a similar natural pigment pattern for all the analysed EVOOs, although the total pigments content differed significantly. Moreover, the chlorophyll/carotenoid ratio was close to 1, while the lutein/β-carotene ratio was higher than 1, showing that lutein is the most abundant carotenoid in the studied Spanish EVOOs. Data from multivariate statistical approach demonstrated that the olive variety does not discriminate between EVOO samples. However, they were classified based on their origin allowing good differentiation of samples from the Basque Country and Canary Islands from the rest of regions. The results of this study show the differences of the nature and pigments concentration of Spanish EVOO samples, parameters that are of significance for reliable characterisation.
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Affiliation(s)
| | - Pilar Rodríguez
- Laboratori Agroalimentari, Generalitat De Catalunya , Cabrils, Spain
| | - Mireia Medina
- Laboratori Agroalimentari, Generalitat De Catalunya , Cabrils, Spain
| | - Francisco Javier Santos
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona , Barcelona, Spain
| | - Encarnacion Moyano
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona , Barcelona, Spain
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24
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Östbring K, Sjöholm I, Rayner M, Erlanson-Albertsson C. Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying Methods. Foods 2020; 9:foods9050669. [PMID: 32455958 PMCID: PMC7278877 DOI: 10.3390/foods9050669] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/15/2020] [Accepted: 05/19/2020] [Indexed: 11/16/2022] Open
Abstract
Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need to develop thylakoid products that not only have the desired characteristics and functionality after processing, but also are stable and provide equivalent effect on appetite over the promised shelf life. The aim of the present study was therefore to evaluate how the thylakoid powders' characteristics and functionality were affected by moisture during storage. Thylakoids produced by drum-drying, spray-drying, and freeze-drying were incubated in controlled atmosphere with different relative humidity (10 RH%, 32 RH%, 48 RH% and 61 RH%) for 8 months. The water content in all powders was increased during storage. The water absorption was moisture-dependent, and the powders were considered hygroscopic. Relative humidity showed a definite influence on the rate of chlorophyll degradation and loss of green color in thylakoid powders after storage which correlated with impaired emulsifying capacity. Spray-dried powder had the overall highest chlorophyll content and emulsifying capacity at all RH-levels investigated. Spray drying was therefore considered the most suitable drying method yielding a powder with best-maintained functionality after storage. The results can be applied towards quality control of high-quality functional foods with appetite suppressing abilities.
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Affiliation(s)
- Karolina Östbring
- Department of Food Technology, Engineering and Nutrition, Lund University, 221 00 Lund, Sweden; (I.S.); (M.R.)
- Correspondence:
| | - Ingegerd Sjöholm
- Department of Food Technology, Engineering and Nutrition, Lund University, 221 00 Lund, Sweden; (I.S.); (M.R.)
| | - Marilyn Rayner
- Department of Food Technology, Engineering and Nutrition, Lund University, 221 00 Lund, Sweden; (I.S.); (M.R.)
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25
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Zhang ZH, Peng H, Woo MW, Zeng XA, Brennan M, Brennan CS. Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109729] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Nguyen T, Nguyen P, Luu X, Huynh B, Krishnan S, Huynh PT. Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon (
Momordica charantia
L.). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14279] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Thi‐Van‐Linh Nguyen
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Faculty of Chemical Engineering HCMC University of Technology Vietnam National University Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Phuoc‐Bao‐Duy Nguyen
- Faculty of Electrical and Electronics Engineering Vietnam National University Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Xuan‐Cuong Luu
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Bao‐Long Huynh
- Faculty of Chemical Engineering Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam
| | - Sitaraman Krishnan
- Department of Chemical and Biomolecular Engineering Clarkson University Potsdam NY USA
| | - Phong T. Huynh
- Faculty of Chemical Engineering HCMC University of Technology Vietnam National University Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
- Department of Chemical and Biomolecular Engineering Clarkson University Potsdam NY USA
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27
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Wibowo S, Afuape AL, De Man S, Bernaert N, Van Droogenbroeck B, Grauwet T, Van Loey A, Hendrickx M. Thermal processing of kale purée: The impact of process intensity and storage on different quality related aspects. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102213] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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28
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Pero M, Kiani H, Skåra T, Skipnes D, Askari G. Optimizing Thermal Processing of Broccoli: Model Development, Numerical Simulation, Experimental Validation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractKinetic models describing the thermal inactivation of peroxidase and degradation of broccoli (Brassica Oleracea var. Italica) color were coupled with heat transfer equation (2D conductive heat transfer in cylindrical packed broccoli samples), and their simultaneous numerical simulation followed by experimental validation was carried out. Obtained results revealed that modeling the rate constants of the reactions with log logistic equation provides a better prediction in comparison with the most popular Arrhenius equation. It was observed that processing at temperatures lower than 80 °C is not recommended for processing of broccoli due to its adverse effect on the color of samples and considerable longer process time needed for assuring sufficient inactivation of enzyme at the cold spot. Temperatures above 80 °C were suitable for this purpose because the process time needed for inactivating peroxidase at the cold spot of sample not only affected the green color of samples negatively, but oppositely it resulted in a higher greenness than the original value.
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Affiliation(s)
- Milad Pero
- Transport Properties Laboratory (TPL), Department of Food Science, Technology and Engineering, University of Tehran, Tehran, Iran (the Islamic Republic of)
| | - Hossein Kiani
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran (the Islamic Republic of)
| | | | | | - Gholamreze Askari
- Transport Properties Laboratory (TPL), Department of Food Science, Technology and Engineering, University of Tehran, Tehran, Iran (the Islamic Republic of)
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29
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Nguyen TVL, Tran TYN, Lam DT, Bach LG, Nguyen DC. Effects of microwave blanching conditions on the quality of green asparagus ( Asparagus officinalis L.) butt segment. Food Sci Nutr 2019; 7:3513-3519. [PMID: 31763001 PMCID: PMC6848841 DOI: 10.1002/fsn3.1199] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 05/17/2019] [Accepted: 05/23/2019] [Indexed: 11/07/2022] Open
Abstract
Blanching is a pretreatment method that is often applied in fruit and vegetable processing to inhibit enzyme activity and reduce loss of food quality. It was recently discovered that well-controlled microwave volumetric heating could improve the blanching efficiency and retain nutritional and sensorial values of product. This study was conducted to investigate effects of microwave blanching conditions on the quality of green asparagus (Asparagus officinalis L.) butt segments, a rich source of fiber and antioxidants but are often discarded during processing. The experiments were designed by one-factor-at-a-time method with two varying factors including blanching time (2, 4, 6, and 8 min) and microwave power output (150, 300, 450, and 600 W). Quality of product was evaluated by sensory, retention of phenolics, and free-radical scavenging activity retention. The results showed that longer blanching time or higher microwave power was associated with reduced quality of green asparagus butt segment. Besides, the appropriate parameters for microwave blanching of the green asparagus butt segment was found at 300 W for 4 min.
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Affiliation(s)
- Thi Van Linh Nguyen
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi MinhVietnam
- Center of Excellence for AuthenticityRisk Assessment and Technology of FoodNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Thi Yen Nhi Tran
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi MinhVietnam
| | - Duc Tri Lam
- NTT Hi‐Tech InstituteNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
- Center of Excellence for Biochemistry and Natural ProductsNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Long Giang Bach
- NTT Hi‐Tech InstituteNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
- Center of Excellence for Biochemistry and Natural ProductsNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Duy Chinh Nguyen
- NTT Hi‐Tech InstituteNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
- Center of Excellence for Biochemistry and Natural ProductsNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
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Sonar CR, Rasco B, Tang J, Sablani SS. Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5934-5945. [PMID: 31206676 DOI: 10.1002/jsfa.9868] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 05/15/2019] [Accepted: 06/10/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Package oxygen transmission rate (OTR) can affect the stability of natural color pigments such as anthocyanins, betalains and chlorophylls in foods during storage. In the present study, we investigated the oxygen sensitivity of selected pigments in thermally pasteurized vegetable purees held at a refrigeration temperature. We modulated the oxygen ingress in packaging using multilayer films with OTRs of 1, 30 and 81 cm3 m-2 day-1 . Red cabbage, beetroot and pea purees were vacuum packed, pasteurized to achieve a cumulative lethality ofP 90 ° C 10 ° C = 12.8-13.4 min and stored at 7 °C for 80 days. RESULTS Anthocyanins were relatively stable (< 4% losses), regardless of the film OTR. Betalains showed the highest sensitivity to different OTRs, with total losses varying from 4% to 49% at the end of storage and showing significant differences (P < 0.05) among the three films. Chlorophylls showed no significant difference (P > 0.05) in sensitivity to film OTRs. However, continuous degradation of chlorophylls was observed for all film types, with total chlorophyll losses ranging from 33% to 35%. Overall color differences (ΔE) at the end of storage for cabbage, beet and pea puree were between 0.50-1.70, 1.00-4.55 and 7.41-8.08, respectively. Betalains and chlorophylls degradation followed first-order and fractional conversion kinetics, whereas ΔE followed zero-order and fractional conversion kinetics during storage. CONCLUSION All three pigments behaved differently to oxygen ingress during storage. Low to medium barrier films are suitable for products containing red cabbage anthocyanins. High barrier films are must for betalains, whereas medium to high barrier films are suitable for chlorophyll-containing products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chandrashekhar R Sonar
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, Pullman, WA, USA
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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Sheiko T, Tkachenko S, Mushtruk M, Vasyliv V, Deviatko O, Mukoid R, Bilko M, Bondar M. The Studying the processing of food dye from beet juice. POTRAVINARSTVO 2019. [DOI: 10.5219/1152] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors – pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives.
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32
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Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices. SUSTAINABILITY 2019. [DOI: 10.3390/su11143960] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
It is possible to use the aboveground parts of barley, which are cultivated as a forecrop. They are often simply composted or dried for bedding. It is worth trying other more effective methods of processing aboveground biomass. The aim of this study was to preliminary investigate the possibility of using young barley leaves and shoots for the production of green juice with potential health properties. The material was collected at days 7, 14, 21, and 28 after plant emergence. The length and strength of the shoots were measured and the pressing yield was calculated. The pH value and the content of protein, chlorides, and reducing sugars were also determined. The juice was additionally subjected to pasteurisation and freezing, and changes in pH and chlorophyll content occurring during storage were determined. The pressing yield of young barley leaves and shoots was estimated to be between 69% and 73%. The product was characterised by a high content of total protein (34.45%–51.81%d.w.) and chlorophylls (6.62 mg·g−1). The chlorophyll content declined during barley juice storage. Pasteurisation of the juice from young barley leaves does not induce statistically significant changes in the pH of the juice, but reduces the chlorophyll content. Our results revealed that the most effective way to preserve the green juice is by freezing. This process does not induce changes in juice acidity and only slightly reduces the chlorophyll content during storage of the product.
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Cytotoxic Effects of Chlorophyllides in Ethanol Crude Extracts from Plant Leaves. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2019; 2019:9494328. [PMID: 31379971 PMCID: PMC6662445 DOI: 10.1155/2019/9494328] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 05/03/2019] [Accepted: 06/09/2019] [Indexed: 12/13/2022]
Abstract
Chlorophyllide (chlide) is a natural catabolic product of chlorophyll (Chl), produced through the activity of chlorophyllase (chlase). The growth inhibitory and antioxidant effects of chlide from different plant leaf extracts have not been reported. The aim of this study is to demonstrate that chlide in crude extracts from leaves has the potential to exert cytotoxic effects on cancer cell lines. The potential inhibitory and antioxidant effects of chlide in crude extracts from 10 plant leaves on breast cancer cells (MCF7 and MDA-MB-231), hepatocellular carcinoma cells (Hep G2), colorectal adenocarcinoma cells (Caco2), and glioblastoma cells (U-118 MG) were studied using MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. The results of the MTT assay showed that chlide in crude extracts from sweet potato were the most effective against all cancer cell lines tested. U-118 MG cells were the most sensitive, while Caco2 cells were the most resistant to the tested crude extracts. The cytotoxic effects of chlide and Chl in crude extracts from sweet potato and of commercial chlorophyllin (Cu-chlin), in descending order, were as follows: chlide > Chl > Cu-chlin. Notably, the IC50 of sweet potato in U-118 MG cells was 45.65 μg/mL while those of Chl and Cu-chlin exceeded 200 μg/mL. In the DPPH assay, low concentrations (100 μg/mL) of chlide and Cu-chlin from crude extracts of sweet potato presented very similar radical scavenging activity to vitamin B2. The concentration of chlide was negatively correlated with DPPH activity. The current study was the first to demonstrate that chlide in crude extracts from leaves have potential cytotoxicity in cancer cell lines. Synergism between chlide and other compounds from leaf crude extracts may contribute to its cytotoxicity.
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Simultaneous analysis of natural pigments and E-141i in olive oils by liquid chromatography–tandem mass spectrometry. Anal Bioanal Chem 2019; 411:5577-5591. [DOI: 10.1007/s00216-019-01939-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 05/16/2019] [Accepted: 05/22/2019] [Indexed: 11/26/2022]
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35
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Yang W, Lu X, Zhang Y, Qiao Y. Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi (
Brassica rapa
L. ssp.
narinosa
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Yang
- Key Laboratory of Horticultural Plant Biology, Ministry of Education; College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China
- College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China
| | - Xinjun Lu
- College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China
| | - Yi Zhang
- College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China
| | - Yang Qiao
- College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China
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Bolychevtseva YV, Terekhova IV, Shubin VV, Yurina NP. Thermostability of Photosystem I Trimers and Monomers from the Cyanobacterium Arthrospira platensis. APPL BIOCHEM MICRO+ 2019. [DOI: 10.1134/s0003683819030050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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37
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High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Pigmented contact lenses for managing ocular disorders. Int J Pharm 2018; 555:184-197. [PMID: 30465853 DOI: 10.1016/j.ijpharm.2018.11.052] [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: 08/10/2018] [Revised: 11/13/2018] [Accepted: 11/17/2018] [Indexed: 11/22/2022]
Abstract
Blocking a selected wavelength range from the light spectrum can have multiple benefits. Ultra-violet (UV) radiation is detrimental to the retina, necessitating its blocking through sunglasses and contact lenses. The near-visible light also has enough energy to cause damage but, is typically not blocked by commercial lenses. Filtering light can also be useful to patients with migraines, amblyopia, and color blindness. Here, to achieve blocking, incorporation of pigments extracted from colored agro-products into contact lenses is explored. Pigment extraction from food powders including turmeric, spinach, paprika, and woad powders in ethanol is demonstrated. Lens immersion in pigment concentrated ethanol is done to facilitate swelling, allowing rapid pigment uptake. Pigment incorporation ensures the absence of visible light scattering, lens opacity, and leaching. The characterization of pigmented lenses is done through absorptivity and transmittance measurements. Degradation measurements investigate the stability of the green pigment extract from spinach powder with time. p-HEMA and silicone hydrogels loaded with >400 µg/g turmeric pigment act as class 1 UV blockers retaining >90% visible light transparency and screening >95% of the UVR spectra. Spinach, paprika, and woad powder loaded silicone lenses mitigate >20% visible light transmission from selective wavelengths finding applications in photophobia, amblyopia treatment, and color vision deficiency management.
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Chen K, Roca M. Cooking effects on chlorophyll profile of the main edible seaweeds. Food Chem 2018; 266:368-374. [DOI: 10.1016/j.foodchem.2018.06.040] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 06/04/2018] [Accepted: 06/08/2018] [Indexed: 01/29/2023]
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40
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Asghar Ali MNH, Peng J, Bi J, Yi J, Zhao Y. Effects of Instant Controlled Pressure Drop (DIC) Drying on the Texture and Tissue Morphology of Fruits and Vegetables. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
AbstractThe effects of instant controlled pressure drop (DIC) drying, and blanching-assisted DIC (B + DIC) on texture, volume ratio (VR), colour, microstructures of different tissues, and cell-morphology of fruit and vegetable chips was examined. Results revealed that B + DIC had a significant effect on fruits and vegetable chips as compared with DIC treated. The DIC dried mango chips were observed to have low hardness (26.12 N) and maximum crispness (10.43) that were also observed in mango chips under B + DIC treated (14.66), exhibiting a puffy structure and crispy texture. Well expanded structure which reflected by VR was found in the mango (0.46 mL) and king oyster mushroom (KOM) (0.36 mL) chips under both treatments. The maximum total colour changes (∆E) were also obtained in the mango (30.40) and carrot (42.87) chips under B + DIC. The microstructures of the apple, carrot, KOM and potato chips products, which corresponded to its well expanded appearances, showed a honeycomb-like pores structure, observed for DIC treated apple, fresh potato, B + DIC dried KOM as well as in sweet potato. In addition, the B + DIC-treated carrot chips, pores size, increased the cell wall and expanded. Moreover, the mushroom chips mostly were shrunken after hot water blanching.
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Affiliation(s)
- Mian Noor Hussain Asghar Ali
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Jian Peng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, China
| | - YuanYuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, China
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Pero M, Askari G, Skåra T, Skipnes D, Kiani H. Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4151-4159. [PMID: 29417995 DOI: 10.1002/jsfa.8936] [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: 12/21/2017] [Revised: 01/29/2018] [Accepted: 01/30/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Vacuum-packed broccoli stems and florets were subjected to heat treatment (60-99 °C) for various time intervals. The activity of peroxidase was measured after processing. Thermally processed samples were then stored at 4 °C for 35 days, and the color of the samples was measured every 7 days. Effects of parameters (heating temperature and duration, storage time) on the color of broccoli were modeled and simulated by an artificial neural network (ANN). RESULTS Simulations confirmed that stems were predicted to be more prone to changes than florets. More color loss was observed with longer processing or storage combinations. The simulations also confirmed that higher temperatures during heat processing could retard color changes during storage. For stems treated at 80 °C for short durations, color loss was more predominant than both 65 and 99 °C, probably due to the incomplete inactivation of enzymes besides more tissue damage, with increased enzyme access to the substrate. CONCLUSION The greenness of both stems and florets during storage can be better preserved at higher temperatures (99 °C) and short times. The simulation results revealed that the ANN method could be used as an effective tool for predicting and analyzing the color values of heat-treated broccoli. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Milad Pero
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Transport Properties Laboratory (TPL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran
| | | | | | - Hossein Kiani
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran
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Paciulli M, Dall'Asta C, Rinaldi M, Pellegrini N, Pugliese A, Chiavaro E. Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2267-2276. [PMID: 28984926 DOI: 10.1002/jsfa.8715] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 09/27/2017] [Accepted: 09/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Several studies investigated the impact of different cooking techniques on the quality of vegetables. However, the use of the combined air-steam cooking is still scarcely debated, despite the advantages informally referred by professional catering workers. In this study, its optimisation was studied on Brussels sprouts and pumpkin cubes to obtain the best physical (texture, colour) and antioxidant (FRAP, total phenols) response, in comparison to a conventional steaming treatment. RESULTS Increasing the strength of the air-steam treatment, Brussels sprouts resulted to be softer, less green (higher a* value), richer in phenols and exhibited lower FRAP values than the steamed ones. The air-steamed pumpkin cubes exhibited an equivalent softening degree to that of steamed ones and, under the strongest cooking conditions, a higher antioxidant quality and a yellow darkening (lower b* value). Varying the cooking time and/or temperature, a linear change of force/compression hardness and a* (negative a*: greenness) for Brussels sprouts, b* (yellowness) and total phenol content for pumpkin cubes was observed. A predictive model for these variables was obtained by response surface methodology. The best process conditions to achieve the optimal desirability were also identified. CONCLUSION The application of air-steam cooking under suitable time/temperature conditions could be proposed as an alternative method to a traditional steam cooking on Brussels sprouts and pumpkin cubes, being able to preserve or improve their quality. The best air-steam cooking conditions were 25 min at 90 °C for Brussels sprouts and 10 min at 110 °C for pumpkin. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Maria Paciulli
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Chiara Dall'Asta
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Massimiliano Rinaldi
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Nicoletta Pellegrini
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Alessandro Pugliese
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Emma Chiavaro
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
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43
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Short-Term Effects of Drying-Rewetting and Long-Term Effects of Nutrient Loading on Periphyton N:P Stoichiometry. WATER 2018. [DOI: 10.3390/w10020105] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Fundo JF, Miller FA, Garcia E, Santos JR, Silva CLM, Brandão TRS. Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9640-0] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Effect of blanching and thermal preservation on rheology of curry leaf puree. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9621-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Lima A, Pereira JA, Baraldi I, Malheiro R. Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca). Food Chem 2017; 221:1197-1205. [DOI: 10.1016/j.foodchem.2016.11.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2016] [Revised: 11/07/2016] [Accepted: 11/07/2016] [Indexed: 02/01/2023]
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47
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Nambi VE, Thangavel K, Shahir S, Chandrasekar V. Color Kinetics During Ripening of Indian Mangoes. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1089281] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Vijayram Eyarkai Nambi
- Transfer of Technology Division, Central Institute of Post-harvest Engineering and Technology, Ludhiana, India
| | - Kulandaisamy Thangavel
- Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore, India
| | - Sultan Shahir
- Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore, India
| | - Veerapandian Chandrasekar
- Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore, India
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Jobe B, Rattan N, Ramaswamy H. Kinetics of Quality Attributes of Potato Particulates during Cooking Process. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2014-0341] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Kinetics of thermal texture softening, color change and loss of ascorbic acid in potato (Solanum tuberosum) were investigated at selected temperature range (70–100°C) and heating time range (0–50 min). Cut samples of potatoes were heated in a constant temperature water bath at various temperatures. Heat-treated samples were evaluated for texture, color and ascorbic acid by use of a texture-testing machine, a color meter and spectrophotometer, respectively. The biphasic first-order model, the fractional conversion model and the simple first-order model were used for fitting experimental data of time dependence kinetics, while the simple first-order model and Arrhenius model were used for temperature dependence kinetics. The results indicated that the biphasic first-order model can match well to the texture softening of potato samples, the fractional conversion model can well describe the kinetics of color, and the simple first-order model can be used for the kinetics of ascorbic acid. The kinetic parameters including decimal deduction time (D), reaction rate (k), temperature dependence (z) and activation energy (Ea) were determined by the nonlinear regression method. The correlation matrix between quality attributes including texture properties, color and ascorbic acid loss was developed based on the kinetic models. The results obtained from this study were compared with those previously reported.
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Wawire M, Oey I, Mathooko FM, Njoroge CK, Shitanda D, Hendrickx M. Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves. J Food Sci 2015; 81:E56-64. [PMID: 26642260 DOI: 10.1111/1750-3841.13168] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2015] [Accepted: 10/25/2015] [Indexed: 11/29/2022]
Abstract
Cowpea leaves form an important part of the diet for many Kenyans, and they are normally consumed after a lengthy cooking process leading to the inactivation of peroxidase (POD) that could be used as an indicator for the potential shelf life of the vegetables. However, color degradation can simultaneously occur, leading to poor consumer acceptance of the product. The kinetics of POD in situ thermal (for thermal treatments in the range of 75 to 100 °C/120 min) inactivation showed a biphasic first-order model, with Arrhenius temperature dependence of the rate constant. The kinetic parameters using a reference temperature (Tref ) of 80 °C were determined for both the heat-labile phase (kref = 11.52 ± 0.95 × 10(-2) min(-1) and Ea of 109.67 ± 6.20 kJ/mol) and the heat-stable isoenzyme fraction (kref = 0.29 ± 0.07 × 10(-2) min(-1) and Ea of 256.93 ± 15.27 kJ/mol). Color degradation (L*, a*, and b* value) during thermal treatment was investigated, in particular as the "a*" value (the value of green color). Thermal degradation (thermal treatments between 55 and 80 °C per 90 min) of the green color of the leaves followed a fractional conversion model and the temperature dependence of the inactivation rate constant can be described using the Arrhenius law. The kinetic parameters using a reference temperature (TrefC = 70 °C) were determined as krefC = 13.53 ± 0.01 × 10(-2) min(-1) and EaC = 88.78 ± 3.21 kJ/mol. The results indicate that severe inactivation of POD (as an indicator for improved shelf life of the cooked vegetables) is accompanied by severe color degradation and that conventional cooking methods (typically 10 min/100 °C) lead to a high residual POD activity suggesting a limited shelf life of the cooked vegetables.
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Affiliation(s)
- Michael Wawire
- Dept. of Food Science and Technology, Faculty of Agriculture, Jomo-Kenyatta Univ. of Agriculture and Technology, P.O. Box 62000, Nairobi, 00200, Kenya
| | - Indrawati Oey
- Dept. of Food Science, Univ. of Otago, P.O. Box 56, Dunedin, 9054, New Zealand
| | - Francis M Mathooko
- Dept. of Food Science and Technology, Machakos Univ. College, P.O. BOX 136-90100, Machakos, Kenya
| | - Charles K Njoroge
- Dept. of Food Science and Technology, Faculty of Agriculture, Jomo-Kenyatta Univ. of Agriculture and Technology, P.O. Box 62000, Nairobi, 00200, Kenya
| | - Douglas Shitanda
- The Co-operative Univ. College of Kenya, P.O. Box 24814-502, Karen Nairobi, Kenya
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre, Dept. of Microbial and Molecular Systems (M2S), Katholieke Univ. Leuven, Kasteelpark Arenberg 22 box 2457, 3001, Heverlee, Belgium
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Manninen H, Paakki M, Hopia A, Franzén R. Measuring the green color of vegetables from digital images using image analysis. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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