1
|
Maqbool A, Beigh MA, Hussain SZ, Bhat TA, Zargar IA, Akhter S, Wani N, Qadri T. Effect of 1-MCP and KMnO4 treatments with different packaging on quality preservation of golden delicious apples. Food Chem X 2024; 23:101768. [PMID: 39280211 PMCID: PMC11402158 DOI: 10.1016/j.fochx.2024.101768] [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: 06/24/2024] [Revised: 08/20/2024] [Accepted: 08/23/2024] [Indexed: 09/18/2024] Open
Abstract
This study explored the impact of three packaging materials (wooden boxes, corrugated fiber boxes, shrink-wrapped boxes) combined with two ethylene scrubbers (1-MCP, KMnO4) on the shelf life of Golden Delicious apples. While previous research has extensively studied the effects of packaging and ethylene inhibitors independently, the novelty of this work lies in its combined evaluation of these factors under ambient storage conditions over an extended period of 160 days. The study specifically addresses a research gap by directly comparing the efficacy of 1-MCP and KMnO4 within different packaging environments, offering insights into their combined influence on key quality parameters such as firmness, juice yield, rot incidence, physiological loss in weight (PLW), acidity, and total soluble solids (TSS). Findings revealed that 1-MCP-treated apples, particularly when shrink-wrapped, experienced minimal reductions in firmness and juice yield, with significantly lower rot incidence and physiological loss in weight (PLW) compared to KMnO4-treated and control apples. Additionally, while acidity and juice content naturally declined over time, and TSS initially increased before decreasing, 1-MCP-treated apples exhibited more stable quality attributes. The study also noted a slower decline in organoleptic quality with 1-MCP and shrink-wrap packaging. The research concludes that the combination of 1-MCP treatment and shrink-wrap packaging most effectively extends the shelf life of Golden Delicious apples, highlighting the importance of integrated approaches to post-harvest management. This study provides a novel framework for improving storage techniques, particularly for ambient conditions where shelf life extension is most challenging.
Collapse
Affiliation(s)
- Aaruba Maqbool
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Mushtaq Ahmad Beigh
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Tashooq Ahmad Bhat
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Imtiyaz Ahmad Zargar
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Shazia Akhter
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Nazrana Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| | - Tahiya Qadri
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, 190025, India
| |
Collapse
|
2
|
Feng J, Cui Y, Jiang C, Bai X, Zhao D, Liu M, Dong Z, Yu S, Wang S. Analysis of sediment re-formation factors after ginseng beverage clarification based on XGBoost machine learning algorithm. Food Chem 2024; 463:141304. [PMID: 39321649 DOI: 10.1016/j.foodchem.2024.141304] [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: 05/13/2024] [Revised: 09/13/2024] [Accepted: 09/13/2024] [Indexed: 09/27/2024]
Abstract
The aim of this study was to explore the sediment re-formation factors of ginseng beverages subjected to four clarification ways (11 subgroups) including the ethanol precipitation, enzymatic treatment, clarifier clarification, and Hollow Fiber Column (HFC) methods, based on the Extreme Gradient Boosting (XGBoost) model. The results showed that the clarity of the ginseng beverages was significantly improved by all the clarification treatments, but still formed sediment after storage. HFC method exhibited the highest transmittance, the least sediment, and stronger antioxidant activity in the clarification treatment groups. According to the results of chemical composition analyses and partition coefficients, carbohydrates, saponins, proteins and metal elements were involved in varying degrees in the re-formation of the sediments in ginseng beverage after clarification. Based on the above data, the XGBoost model predicted that protein, Rd, Na, K, and total saponins were the five most important chemical components affecting the sediment re-formation in ginseng beverages.
Collapse
Affiliation(s)
- Jiabao Feng
- Northeast Asia Research Institute of Traditional Chinese Medicine, Changchun University of Chinese Medicine, Changchun 130117, PR China; Key Laboratory of Active Substances and Biological Mechanisms of Ginseng Efficacy, Ministry of Education, Changchun University of Chinese Medicine, Changchun 130117, PR China
| | - Yuan Cui
- Northeast Asia Research Institute of Traditional Chinese Medicine, Changchun University of Chinese Medicine, Changchun 130117, PR China; Key Laboratory of Active Substances and Biological Mechanisms of Ginseng Efficacy, Ministry of Education, Changchun University of Chinese Medicine, Changchun 130117, PR China
| | - Chunyan Jiang
- Northeast Asia Research Institute of Traditional Chinese Medicine, Changchun University of Chinese Medicine, Changchun 130117, PR China; Key Laboratory of Active Substances and Biological Mechanisms of Ginseng Efficacy, Ministry of Education, Changchun University of Chinese Medicine, Changchun 130117, PR China
| | - Xueyuan Bai
- Northeast Asia Research Institute of Traditional Chinese Medicine, Changchun University of Chinese Medicine, Changchun 130117, PR China; Key Laboratory of Active Substances and Biological Mechanisms of Ginseng Efficacy, Ministry of Education, Changchun University of Chinese Medicine, Changchun 130117, PR China
| | - Daqing Zhao
- Northeast Asia Research Institute of Traditional Chinese Medicine, Changchun University of Chinese Medicine, Changchun 130117, PR China; Key Laboratory of Active Substances and Biological Mechanisms of Ginseng Efficacy, Ministry of Education, Changchun University of Chinese Medicine, Changchun 130117, PR China
| | - Meichen Liu
- Northeast Asia Research Institute of Traditional Chinese Medicine, Changchun University of Chinese Medicine, Changchun 130117, PR China; Key Laboratory of Active Substances and Biological Mechanisms of Ginseng Efficacy, Ministry of Education, Changchun University of Chinese Medicine, Changchun 130117, PR China
| | - Zhengqi Dong
- State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, Chinese Academy of Medical Sciences & Peking Union Medical College, Institute of Medicinal Plant Development, Beijing 100193, PR China
| | - Shiting Yu
- Northeast Asia Research Institute of Traditional Chinese Medicine, Changchun University of Chinese Medicine, Changchun 130117, PR China; Key Laboratory of Active Substances and Biological Mechanisms of Ginseng Efficacy, Ministry of Education, Changchun University of Chinese Medicine, Changchun 130117, PR China.
| | - Siming Wang
- Northeast Asia Research Institute of Traditional Chinese Medicine, Changchun University of Chinese Medicine, Changchun 130117, PR China; Key Laboratory of Active Substances and Biological Mechanisms of Ginseng Efficacy, Ministry of Education, Changchun University of Chinese Medicine, Changchun 130117, PR China.
| |
Collapse
|
3
|
Manyatsi TS, Lin YH, Sung PH, Jou YT. Exploring the Volatile Profile of Vanilla planifolia after Fermentation at Low Temperature with Bacillus Isolates. Foods 2024; 13:2777. [PMID: 39272542 PMCID: PMC11394893 DOI: 10.3390/foods13172777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Revised: 08/29/2024] [Accepted: 08/29/2024] [Indexed: 09/15/2024] Open
Abstract
Vanilla planifolia is grown as a high-value orchid spice for its odor and savor attributes that increase due to the curing process associated with microbial colonization. This tends to influence the aromatic properties of vanilla. Hence, 11 Bacillus sp. strains were isolated from V. planifolia and identified with 16S rRNA gene sequencing. The liquid culture (1 mL of 107 CFU mL-1) of selected Bacillus vallismortis NR_104873.1:11-1518, Bacillus velezensis ZN-S10, and Bacillus tropicus KhEp-2 effectively fermented green-blanched vanilla pods kept at 10 °C during the sweating stage. GC-MS analysis showed that the methanol extract of non-coated, and B. vallismortis treated vanilla detected three (3) volatile compounds, whereas seven (7) components were obtained in B. tropicus and B. velezensis treatment. 4H-pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl was found in B. velezensis ZN-S10, B. tropicus KhEp-2, and B. vallismortis while it was not present in the control samples. This ketone compound suggested a Maillard reaction resulting in brown-increased aroma pods. Linoleic acid and Hexadecanoic acid ethyl esters were detected only in ZN-S10 strain-coated vanilla. A novel 3-Deoxy-d-mannoic lactone was detected only in B. vallismortis-treated vanilla characterized as a new compound in V. planifolia which suggested that the new compound can be altered with the coating of bacteria in vanilla during fermentation. Thus, the Bacillus strains improved the volatile profile and exhibited a new aroma and flavor profile of vanilla owing to bacteria fermentation during the curing process.
Collapse
Affiliation(s)
- Thabani-Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Neipu Shuefu Road 1, Pingtung 91201, Taiwan
| | - Yu-Hsin Lin
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Neipu Shuefu Road 1, Pingtung 91201, Taiwan
| | - Pin-Hui Sung
- Kaohsiung District Agricultural Research and Extension Station, Ministry of Agriculture, Dehe Road 2-6, Pingtung 90846, Taiwan
| | - Ying-Tzy Jou
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Neipu Shuefu Road 1, Pingtung 91201, Taiwan
| |
Collapse
|
4
|
Zheng X, Chen Z, Guo Z, Chen M, Xie B, Sun Z, Hu K. Effect of Novel Processing Techniques on the Carotenoid Release during the Production of Red Guava Juice. Molecules 2024; 29:487. [PMID: 38257400 PMCID: PMC10818855 DOI: 10.3390/molecules29020487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
Red guava, distinguished by its elevated lycopene content, emerges as a promising natural source of carotenoids. This study systematically evaluates the impact of diverse processing techniques on the efficient release of carotenoids. The primary objective is to facilitate the transfer of carotenoids into the juice fraction, yielding carotenoid-enriched juice seamlessly integrable into aqueous-based food matrices. The untreated guava puree exhibited a modest release of carotenoids, with only 66.26% of β-carotene and 57.08% of lycopene reaching the juice. Contrastly, both high-pressure homogenization (HPH) at 25 MPa and enzyme (EM) treatment significantly enhanced carotenoid release efficiency (p < 0.05), while high hydrostatic pressure (HHP) at 400 MPa and pulsed electric field (PEF) of 4 kV/cm did not (p > 0.05). Notably, HPH demonstrated the most substantial release effect, with β-carotene and lycopene reaching 90.78% and 73.85%, respectively. However, the stability of EM-treated samples was relatively poor, evident in a zeta-potential value of -6.51 mV observed in the juice. Correlation analysis highlighted the interactions between pectin and carotenoids likely a key factor influencing the stable dissolution or dispersion of carotenoids in the aqueous phase. The findings underscore HPH as a potent tool for obtaining carotenoid-enriched guava juice, positioning it as a desirable ingredient for clean-label foods.
Collapse
Affiliation(s)
- Xiaoxue Zheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ziting Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ziming Guo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Mengting Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Kai Hu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| |
Collapse
|
5
|
Wani NR, Hussain SZ, Bej G, Naseer B, Beigh M, Fayaz U, Dey T, Pal A, Akuli A, Ghosh A, Dhekale B, Wani FJ. Predicting the optimum harvesting dates for different exotic apple varieties grown under North Western Himalayan regions through acoustic and machine vision techniques. Food Chem X 2023; 19:100754. [PMID: 37780278 PMCID: PMC10534115 DOI: 10.1016/j.fochx.2023.100754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 06/02/2023] [Accepted: 06/12/2023] [Indexed: 10/03/2023] Open
Abstract
Acoustic system and machine vision were used to evaluate the effects of different harvest dates on the quality and sensory attributes of exotic apple varieties of North Western Himalayan. Gala Redlum (V1) was harvested at 110 (H1), 120 (H2) and 130 (H3) Days from Full Bloom (DFFB); Red Velox (V2) and Super Chief (V3) were harvested at 130 (H1), 140 (H2) and 150 (H3) DFFB. Highest acoustic coefficient (21.13) and firmness (20.72 lbs) recorded at first harvest date (H1) decreased significantly (p ≤ 0.05 ) (19.86 to 17.90 lbs) at second harvest (H2) and (17.77 to 16.80 lbs) at third harvest date. Highest starch iodine rating (3.72); anthocyanin content (24.81 mg/100 g); total soluble solids (12.10 %); total sugars (8.75 %) were recorded at H3 in all the varieties. For Gala Redlum (V1) 130 DFFB and for Red Velox (V2) and Super Chief (V3) 150 DFFB were predicted as suitable harvesting dates for table consumption.
Collapse
Affiliation(s)
- Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Gopinath Bej
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Mushtaq Beigh
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Tamal Dey
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Abhra Pal
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Amitava Akuli
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Alokesh Ghosh
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - B.S. Dhekale
- Division of Agricultural Statistics, Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar 190025, India
| | - Fehim J. Wani
- Division of Agricultural Economics & Statistics, Faculty of Agriculture, Wadura, SKUAST-Kashmir, J&K, India
| |
Collapse
|
6
|
Alletto P, Garcia AM, Marchesan S. Short Peptides for Hydrolase Supramolecular Mimicry and Their Potential Applications. Gels 2023; 9:678. [PMID: 37754360 PMCID: PMC10529927 DOI: 10.3390/gels9090678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/19/2023] [Accepted: 08/21/2023] [Indexed: 09/28/2023] Open
Abstract
Hydrolases are enzymes that have found numerous applications in various industrial sectors spanning from pharmaceuticals to foodstuff and beverages, consumers' products such as detergents and personal care, textiles, and even for biodiesel production and environmental bioremediation. Self-assembling and gelling short peptides have been designed for their mimicry so that their supramolecular organization leads to the creation of hydrophobic pockets for catalysis to occur. Catalytic gels of this kind can also find numerous industrial applications to address important global challenges of our time. This concise review focuses on the last 5 years of progress in this fast-paced, popular field of research with an eye towards the future.
Collapse
Affiliation(s)
- Paola Alletto
- Chemical and Pharmaceutical Sciences Department, University of Trieste, 34127 Trieste, Italy
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
- Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Ana Maria Garcia
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
- Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Silvia Marchesan
- Chemical and Pharmaceutical Sciences Department, University of Trieste, 34127 Trieste, Italy
| |
Collapse
|
7
|
Kaur D, Joshi A, Sharma V, Batra N, Sharma AK. An insight into microbial sources, classification, and industrial applications of xylanases: A rapid review. Biotechnol Appl Biochem 2023; 70:1489-1503. [PMID: 37186103 DOI: 10.1002/bab.2469] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 04/20/2023] [Indexed: 05/17/2023]
Abstract
Endo 1,4-β-d-xylanases (EC3.2.1.8) are one of the key lignocellulose hydrolyzing enzymes. Xylan, which is present in copious amounts on earth, forms the primary substrate of endo-xylanases, which can unchain the constituent monosaccharides linked via β-1,4-glycosidic bonds from the xylan backbone. Researchers have shown keen interest in the xylanases belonging to glycoside hydrolase families 10 and 11, whereas those placed in other glycoside hydrolase families are yet to be investigated. Various microbes such as bacteria and fungi harbor these enzymes for the metabolism of their lignocellulose fibers. These microbes can be used as miniature biofactories of xylanase enzymes for a plethora of environmentally benign applications in pulp and paper industry, biofuel production, and for improving the quality of food in bread baking and fruit juice industry. This review highlights the potential of microbes in production of xylanase for industrial biotechnology.
Collapse
Affiliation(s)
- Damanjeet Kaur
- Department of Biotechnology, Sri Guru Gobind Singh College, Chandigarh, India
| | - Amit Joshi
- Department of Biotechnology, Sri Guru Gobind Singh College, Chandigarh, India
| | - Varruchi Sharma
- Department of Biotechnology, Sri Guru Gobind Singh College, Chandigarh, India
| | - Navneet Batra
- Department of Biotechnology, GGDSD College, Chandigarh, India
| | - Anil K Sharma
- Department of Biotechnology, Maharishi Markandeshwar Engineering College, Maharishi Markandeshwar (deemed to be University), Mullana-Ambala, Haryana, India
| |
Collapse
|
8
|
Avîrvarei AC, Salanță LC, Pop CR, Mudura E, Pasqualone A, Anjos O, Barboza N, Usaga J, Dărab CP, Burja-Udrea C, Zhao H, Fărcaș AC, Coldea TE. Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety. Foods 2023; 12:foods12040838. [PMID: 36832913 PMCID: PMC9957501 DOI: 10.3390/foods12040838] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/26/2023] [Accepted: 02/07/2023] [Indexed: 02/18/2023] Open
Abstract
The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.
Collapse
Affiliation(s)
- Alexandra Costina Avîrvarei
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Liana Claudia Salanță
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy
| | - Ofelia Anjos
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal
- Spectroscopy and Chromatography Laboratory, CBP-BI-Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
| | - Natalia Barboza
- Food Technology Department, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
- National Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
| | - Jessie Usaga
- National Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
| | - Cosmin Pompei Dărab
- Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania
| | - Cristina Burja-Udrea
- Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 550024 Sibiu, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
- Correspondence:
| |
Collapse
|
9
|
Wang S, Liu Z, Zhao S, Zhang L, Li C, Liu S. Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice. ULTRASONICS SONOCHEMISTRY 2023; 92:106231. [PMID: 36463783 PMCID: PMC9722495 DOI: 10.1016/j.ultsonch.2022.106231] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 11/03/2022] [Accepted: 11/18/2022] [Indexed: 06/17/2023]
Abstract
In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95 % was obtained under ultrasonication for 10 min at 600 W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19 ± 2.53 mg gallic acid/100 mL and 47.19 ± 1.22 mg rutin/100 mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality.
Collapse
Affiliation(s)
- Siting Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhiqing Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Shuang Zhao
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou 570228, China
| | - Congfa Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou 570228, China.
| | - Sixin Liu
- School of Science, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou 570228, China.
| |
Collapse
|
10
|
Liu S, Laaksonen O, Li P, Gu Q, Yang B. Use of Non- Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:736-750. [PMID: 35019274 DOI: 10.1021/acs.jafc.1c07302] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the annual yield of berries is exploited and consumed. Development of berry wines presents an approach to increase the utilization of berries. Alcoholic fermentation is a complex process driven by yeasts, which influence key properties of wine diversification and quality. In winemaking, non-Saccharomyces yeasts were traditionally considered as undesired microorganisms because of their high production of metabolites with negative connotations. However, there has been a recent and growing interest in the application of non-Saccharomyces yeast in many innovative wineries. Numerous studies have demonstrated the potential of these yeasts to improve properties of wine as an alternative or complement to Saccharomyces cerevisiae. The broad use of non-Saccharomyces yeasts in winemaking provides a promising picture of these unconventional yeasts in berry wine production, which can be considered as a novel biotechnological approach for creating value-added berry products for the global market. This review provides an overview of the current use of non-Saccharomyces yeasts in winemaking and their applicative perspective in berry wine production.
Collapse
Affiliation(s)
- Shuxun Liu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
| |
Collapse
|
11
|
Nguyen TL, Toh M, Lu Y, Ku S, Liu SQ. Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages. Foods 2022; 11:foods11030250. [PMID: 35159401 PMCID: PMC8834041 DOI: 10.3390/foods11030250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 01/05/2022] [Accepted: 01/12/2022] [Indexed: 12/10/2022] Open
Abstract
Bread wastage is a growing concern in many developed countries. This research aimed to explore the biovalorization of market surplus bread for the development of probiotic-fermented beverages in a zero-waste approach. Bread slurries with different initial total solid contents were inoculated with probiotics Lacticaseibacillus rhamnosus GG (LGG) and Saccharomyces cerevisiae CNCM I-3856, alone and in combination. Our results showed that, of all percentages tested, 5% (w/w, dry weight) initial total solid content resulted in better growth of the probiotics and higher cell counts, while the texture of bread slurries with concentrations higher than 5.0% was too thick and viscous for bread beverage developments. In addition, the development of probiotic-fermented bread beverages was feasible on various types of bread. Furthermore, food additives (sweetener and stabilizer) did not affect the growth of LGG and S. cerevisiae CNCM I-3856 in both mono- and co-culture fermentation. During shelf life measurement, co-inoculation of LGG with S. cerevisiae CNCM I-3856 significantly improved the survival of LGG compared to the mono-culture at 5 and 30 °C, demonstrating the protective effects provided by the yeast. Our study suggests the potential of using market surplus bread as raw materials to deliver live probiotics with sufficient cell counts.
Collapse
Affiliation(s)
- Thuy-Linh Nguyen
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore; (T.-L.N.); (M.T.)
| | - Mingzhan Toh
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore; (T.-L.N.); (M.T.)
| | - Yuyun Lu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore; (T.-L.N.); (M.T.)
- Correspondence: (Y.L.); (S.-Q.L.)
| | - Sebastian Ku
- Lesaffre Singapore Pte. Ltd., 23A Serangoon North Ave 5, #04-09, Singapore 554369, Singapore;
| | - Shao-Quan Liu
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China
- Correspondence: (Y.L.); (S.-Q.L.)
| |
Collapse
|
12
|
Cosme F, Inês A, Vilela A. Consumer's acceptability and health consciousness of probiotic and prebiotic of non-dairy products. Food Res Int 2022; 151:110842. [PMID: 34980381 DOI: 10.1016/j.foodres.2021.110842] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/01/2021] [Accepted: 11/27/2021] [Indexed: 12/12/2022]
Abstract
Human gut microbiota is a protective agent of intestinal and systemic health, and its modulation is of great interest for human wellbeing. In the world of biotics, besides probiotics, prebiotics, and synbiotics, also appears the denomination of "postbiotics" and "psychobiotics". Fermented dairy products are, traditionally, the major source of probiotics. Nevertheless, due to the increasing number of lactose-intolerant individuals and strict vegetarians, there is a need for innovative non-dairy products. Non-dairy biotics are being included in the normal diet and due to technological advances, many products are created using non-conventional food matrices like kombucha tea, herbal tea, baking mix, and cereal-based products. The microorganisms most used as probiotics in many of the non-dairy products are strains belonging to the genera Bifidobacterium, Enterococcus, Lactobacillus, Lactococcus, Streptococcus, and Bacillus, and some yeast strains namely Saccharomyces cerevisiae var. boulardii. Recently, several other yeasts have been described as having probiotic properties. This review describes gut-derived effects in humans of possible microorganisms, such as yeasts, and bacteria, isolated from non-dairy fermented and non-fermented foods and beverages. The microorganisms responsible for the processing of these non-dairy fermented products, together with the prebiotics, form a class of nutrients that have been proven to be beneficial for our gut health.
Collapse
Affiliation(s)
- Fernanda Cosme
- Chemistry Research Centre-Vila Real (CQ-VR), Dep. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - António Inês
- Chemistry Research Centre-Vila Real (CQ-VR), Dep. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre-Vila Real (CQ-VR), Dep. of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
| |
Collapse
|
13
|
Keșa AL, Pop CR, Mudura E, Salanță LC, Pasqualone A, Dărab C, Burja-Udrea C, Zhao H, Coldea TE. Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. PLANTS (BASEL, SWITZERLAND) 2021; 10:2263. [PMID: 34834623 PMCID: PMC8623731 DOI: 10.3390/plants10112263] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/13/2021] [Accepted: 10/17/2021] [Indexed: 06/01/2023]
Abstract
It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.
Collapse
Affiliation(s)
- Ancuța-Liliana Keșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy;
| | - Cosmin Dărab
- Department of Electric Power Systems, Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400027 Cluj-Napoca, Romania;
| | - Cristina Burja-Udrea
- Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 10 Victoriei Blv., 550024 Sibiu, Romania;
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| |
Collapse
|