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Gautam S, Kathuria D, Hamid, Dobhal A, Singh N. Vacuum impregnation: Effect on food quality, application and use of novel techniques for improving its efficiency. Food Chem 2024; 460:140729. [PMID: 39116776 DOI: 10.1016/j.foodchem.2024.140729] [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: 01/31/2024] [Revised: 07/16/2024] [Accepted: 07/30/2024] [Indexed: 08/10/2024]
Abstract
Vacuum Impregnation (VI) act as promising method for rapidly introducing specific concentration solutions into food matrices using a hydrodynamic mechanism and deformation phenomenon to attain a product with specific tailored functional quality characteristics. VI facilitates rapid introduction of specific solutions into the food matrices. This technique allows efficient incorporation of bioactive compounds and nutritional components, meeting the rising consumer demand for functional foods. Furthermore, VI when combined with non-thermal techniques, opens up new avenues for preserving higher quality attributes and enhancing antimicrobial effects. The unique ability of VI to rapidly infuse specific solutions into food matrices, combined with the advantages of non-thermal processes, addresses the growing consumer demand for products enriched with bioactive ingredients. Hence, the present review aims to explore the potential impact of VI, coupled with novel techniques, on food quality, its practical applications, and the enhancement of process efficiency for large-scale industrial production.
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Affiliation(s)
- Sunakshi Gautam
- Department of Food Technology, School of Agriculture, Shoolini University, Solan, Himachal Pradesh, 173229, India
| | - Deepika Kathuria
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
| | - Hamid
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Ankita Dobhal
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India
| | - Narpinder Singh
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
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Tatasciore S, Santarelli V, Neri L, Di Mattia CD, Di Michele A, Mastrocola D, Pittia P. Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material. Curr Res Food Sci 2024; 8:100769. [PMID: 38800638 PMCID: PMC11127467 DOI: 10.1016/j.crfs.2024.100769] [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: 03/07/2024] [Revised: 04/29/2024] [Accepted: 05/11/2024] [Indexed: 05/29/2024] Open
Abstract
This study explores the effect of spray-drying (SD) inlet temperatures (Tinlet 120 and 150 °C) and wall material on the chemical and physico-chemical properties of microencapsulated hop extracts (MHE). Hop extract was formulated with maltodextrin (MD) and gum Arabic (GA) used in single or in combination with β-cyclodextrin (βCD). MHE were evaluated for physical properties, bitter acids (BA), total polyphenol content (TPC) and encapsulation efficiency (TPC EE), and antioxidant capacity (AOC). Powders produced at Tinlet 150 °C exhibited the highest flowability and generally higher TPC yield. Besides Tinlet, MD enabled the obtaining of MHE with the highest encapsulation efficiency. Other physico-chemical and antioxidant properties differently varied depending on the Tinlet. Overall, the βCD addition positively affected α-acids, and β-acids of MHE obtained at Tinlet 120 °C. ATR-FTIR analysis showed hydrogen bond formation between hop compounds and βCD. Multifactorial ANOVA highlighted that Tinlet, W, and their interaction influenced almost all the chemical and physico-chemical properties of MHE.
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Affiliation(s)
- Simona Tatasciore
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
| | - Veronica Santarelli
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
| | - Lilia Neri
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123, Perugia, Italy
| | - Dino Mastrocola
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
| | - Paola Pittia
- Department of Bioscience and Technologies for Food, Agriculture, and Environment University of Teramo, Via Renato Balzarini 1, 64100, Teramo, Italy
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Ertek G, Taştan Ö, Baysal T. Combined use of vacuum impregnation and encapsulation technologies for phenolic enrichment of strawberries. Food Chem 2023; 398:133853. [DOI: 10.1016/j.foodchem.2022.133853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 04/20/2022] [Accepted: 08/02/2022] [Indexed: 10/15/2022]
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Santarelli V, Neri L, Moscetti R, Di Mattia CD, Sacchetti G, Massantini R, Pittia P. Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02637-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Neri L, Faieta M, Di Mattia C, Sacchetti G, Mastrocola D, Pittia P. Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage. Foods 2020; 9:E1886. [PMID: 33348739 PMCID: PMC7767136 DOI: 10.3390/foods9121886] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/12/2020] [Accepted: 12/14/2020] [Indexed: 12/11/2022] Open
Abstract
The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.
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Affiliation(s)
| | | | | | | | | | - Paola Pittia
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy; (L.N.); (M.F.); (C.D.M.); (G.S.); (D.M.)
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Santarelli V, Neri L, Sacchetti G, Di Mattia CD, Mastrocola D, Pittia P. Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity. Food Chem 2019; 308:125570. [PMID: 31648089 DOI: 10.1016/j.foodchem.2019.125570] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 09/17/2019] [Accepted: 09/18/2019] [Indexed: 10/25/2022]
Abstract
The effect of pre-treatment (dipping and vacuum impregnation in lemon juice solution), freezing and frozen storage (FS) on single and total polyphenols (free and conjugated) content and antioxidant activity (AOA) of organic and conventional apples, was investigated. Fresh organic and conventional fruits showed different profiles of free and conjugated polyphenols while their total phenolic content and AOA were similar. Organic and conventional apple tissues showed different physiological responses to physical stresses described by changes in phenolic profiles. Vacuum impregnation in lemon juice affected the polyphenols extractability of both the organic and conventional apples and favored their enrichment with bioactive compounds (AOA = +11.5%). FS decreased the single and conjugated polyphenols content of the pre-treated apple samples and the effect was different between organic and conventional fruits. After FS, not pre-treated organic apples showed a lower AOA reduction than the conventional ones (-13% vs -25%), while no differences were found on pre-treated samples.
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Affiliation(s)
- Veronica Santarelli
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Lilia Neri
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy.
| | - Giampiero Sacchetti
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Carla D Di Mattia
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Dino Mastrocola
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Paola Pittia
- Faculty of Bioscience and Technologies for Food, Agriculture, and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy.
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