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Liu Y, Oey I, Leong SY, Kam R, Kantono K, Hamid N. Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze- and Air-Dried New Zealand Apricots. Foods 2024; 13:1764. [PMID: 38890992 PMCID: PMC11172103 DOI: 10.3390/foods13111764] [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: 04/03/2024] [Revised: 05/19/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
Pulsed electric field (PEF) pretreatment has been shown to improve the quality of dried fruits in terms of antioxidant activity and bioactive compounds. In this study, apricots were pretreated with PEF at different field strengths (0.7 kV/cm; 1.2 kV/cm and 1.8 kv/cm) at a frequency of 50 Hz, and electric pulses coming in every 20 µs for 30 s, prior to freeze-drying and air-drying treatments. PEF treatments were carried out at different field strengths. The impact of different pretreatments on the quality of dried apricot was determined in terms of physical properties, antioxidant activity, total phenolic content, and metabolite profile. PEF pretreatments significantly (p < 0.05) increased firmness of all the air-dried samples the most by 4-7-fold and most freeze-dried apricot samples (44.2% to 98.64%) compared to the control group. However, PEF treatment at 1.2 kV/cm did not have any effect on hardness of the freeze-dried sample. The moisture content and water activity of freeze-dried samples were found to be significantly lower than those of air-dried samples. Scanning electron microscopy results revealed that air drying caused the loss of fruit structure due to significant moisture loss, while freeze drying preserved the honeycomb structure of the apricot flesh, with increased pore sizes observed at higher PEF intensities. PEF pretreatment also significantly increased the antioxidant activity and total phenol content of both air-dried and freeze-dried apricots. PEF treatment also significantly (p < 0.05) increased amino acid and fatty acid content of air-dried samples but significantly (p < 0.05) decreased sugar content. Almost all amino acids (except tyrosine, alanine, and threonine) significantly increased with increasing PEF intensity. The results of this study suggest that PEF pretreatment can influence the quality of air-dried and freeze-dried apricots in terms antioxidant activity and metabolites such as amino acids, fatty acids, sugar, organic acids, and phenolic compounds. The most effective treatment for preserving the quality of dried apricots is freeze drying combined with high-intensity (1.8 kv/cm) PEF treatment.
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Affiliation(s)
- Ye Liu
- Centre for Future Foods, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Y.L.); (R.K.); (K.K.)
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; (I.O.); (S.Y.L.)
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; (I.O.); (S.Y.L.)
| | - Rothman Kam
- Centre for Future Foods, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Y.L.); (R.K.); (K.K.)
| | - Kevin Kantono
- Centre for Future Foods, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Y.L.); (R.K.); (K.K.)
| | - Nazimah Hamid
- Centre for Future Foods, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Y.L.); (R.K.); (K.K.)
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2
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Yıkmış S, Tokatlı Demirok N, Levent O, Apaydın D. Impact of thermal pasteurization and thermosonication treatments on black grape juice ( Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses. Heliyon 2023; 9:e19314. [PMID: 37662818 PMCID: PMC10474434 DOI: 10.1016/j.heliyon.2023.e19314] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 08/12/2023] [Accepted: 08/18/2023] [Indexed: 09/05/2023] Open
Abstract
Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 °C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 μg/kg (P-BGJ) and 495.31 μg/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.
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Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology, Tekirdag Namik Kemal University, Tekirdag, 59830, Turkey
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Tekirdağ Namik Kemal University, Tekirdağ, 59030, Turkey
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya, 44280, Turkey
| | - Demet Apaydın
- Department of Restaurant and Catering Services, Hitit University, Corum, 19000, Turkey
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Bebek Markovinović A, Stulić V, Putnik P, Birkić A, Jambrović M, Šaško D, Ljubičić J, Pavlić B, Herceg Z, Bursać Kovačević D. Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice-A Chemometric Evaluation-Part I. Foods 2023; 12:3172. [PMID: 37685106 PMCID: PMC10486361 DOI: 10.3390/foods12173172] [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: 07/27/2023] [Revised: 08/16/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
This work investigated the influence of pulsed electric field (PEF) and high-power ultrasound (HPU) combined with hurdle technology to preserve the bioactive compounds (BACs) content and antioxidant activity in stored strawberry juices. PEF was performed at 30 kV cm-1, 100 Hz during 1.5, 3, and 4.5 min, while HPU was performed at 25% amplitude and 50% pulse during 2.5, 5.0, and 7.5 min. Total phenols and hydroxycinnamic acids were the most stable BACs during the hurdle treatment without influence of the duration of both treatments, while flavonols and condensed tannins showed a significant stability dependence with respect to the duration of both treatments. Total phenols were also stable during storage, in contrast to the individual groups of BACs studied. A chemometric approach was used to optimize the parameters of the hurdle treatments with respect to the highest level of BACs and the antioxidant activity of the treated juices. In general, shorter treatment times in the hurdle approach resulted in better stability of BACs and antioxidant activity. The hurdle technology investigated in this study has the strong potential to be an excellent concept for optimizing the operating parameters of PEF and HPU technologies in the preservation of functional foods.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Višnja Stulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Anamaria Birkić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Maja Jambrović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Dolores Šaško
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Josipa Ljubičić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
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Hussain M, Gantumur MA, Manzoor MF, Hussain K, Xu J, Aadil RM, Qayum A, Ahmad I, Zhong H, Guan R. Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review. ULTRASONICS SONOCHEMISTRY 2023; 97:106464. [PMID: 37271028 DOI: 10.1016/j.ultsonch.2023.106464] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/19/2023] [Accepted: 05/28/2023] [Indexed: 06/06/2023]
Abstract
High-intensity ultrasound (HIU) is considered one of the promising non-chemical eco-friendly techniques used in food processing. Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. Various foods are treated with ultrasound, including fats, bioactive compounds, and proteins. Regarding proteins, HIU induces acoustic cavitation and bubble formation, causing the unfolding and exposure of hydrophobic regions, resulting in functional, bioactive, and structural enhancement. This review briefly portrays the impact of HIU on the bioavailability and bioactive properties of proteins; the effect of HIU on protein allergenicity and anti-nutritional factors has also been discussed. HIU can enhance bioavailability and bioactive attributes in plants and animal-based proteins, such as antioxidant activity, antimicrobial activity, and peptide release. Moreover, numerous studies revealed that HIU treatment could enhance functional properties, increase the release of short-chain peptides, and decrease allergenicity. HIU could replace the chemical and heat treatments used to enhance protein bioactivity and digestibility; however, its applications are still on research and small scale, and its usage in industries is yet to be implemented.
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Affiliation(s)
- Muhammad Hussain
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China
| | - Munkh-Amgalan Gantumur
- Food College, Northeast Agricultural University, No. 600 Changjiang St. Xian fang Dist, 150030 Harbin, China
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Kifayat Hussain
- Departments of Animal Nutrition, Institute of Animal and Dairy Sciences, University of Agriculture Faisalabad, Pakistan
| | - Jie Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Hao Zhong
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China.
| | - Rongfa Guan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, China.
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Osmólska E, Stoma M, Starek-Wójcicka A. Juice Quality Evaluation with Multisensor Systems-A Review. SENSORS (BASEL, SWITZERLAND) 2023; 23:4824. [PMID: 37430738 DOI: 10.3390/s23104824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 07/12/2023]
Abstract
E-nose and e-tongue are advanced technologies that allow for the fast and precise analysis of smells and flavours using special sensors. Both technologies are widely used, especially in the food industry, where they are implemented, e.g., for identifying ingredients and product quality, detecting contamination, and assessing their stability and shelf life. Therefore, the aim of this article is to provide a comprehensive review of the application of e-nose and e-tongue in various industries, focusing in particular on the use of these technologies in the fruit and vegetable juice industry. For this purpose, an analysis of research carried out worldwide over the last five years, concerning the possibility of using the considered multisensory systems to test the quality and taste and aroma profiles of juices is included. In addition, the review contains a brief characterization of these innovative devices through information such as their origin, mode of operation, types, advantages and disadvantages, challenges and perspectives, as well as the possibility of their applications in other industries besides the juice industry.
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Affiliation(s)
- Emilia Osmólska
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Monika Stoma
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Agnieszka Starek-Wójcicka
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
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6
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Zhang J, Pan L, Tu K. Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01853-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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7
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Faisal Manzoor M, Ali M, Muhammad Aadil R, Ali A, Goksen G, Li J, Zeng XA, Proestos C. Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice. ULTRASONICS SONOCHEMISTRY 2023; 94:106313. [PMID: 36739785 PMCID: PMC9932565 DOI: 10.1016/j.ultsonch.2023.106313] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 01/21/2023] [Accepted: 01/23/2023] [Indexed: 06/12/2023]
Abstract
Sonication is an emerging sustainable and eco-friendly technology that has been broadly explored in food processing and preservation. Sonication has the edges of low energy consumption and high efficiency than conventional decontamination methods and would not pass on secondary pollutants. In the current research, we analyzed the impact of sonication on anilazine fungicide reduction, bioactive compound, antioxidant activity, colloidal stability, and enzymatic and microbial load of tomato juice. Sonicated treatments were carried out at 40 kHz, 480 W, 30 ± 2 °C for 0, 8, 16, 24, 32, and 40 min in an ultrasonic bath cleaner. The GC-MS outcomes revealed that the anilazine maximum reduction in tomato juice attained 80.52 % at 40 min of sonication. The anilazine concentration reduced significantly (p ≤ 0.05) with increased sonication time. In contrast, sonication treatments have acquired the highest TFC, TPC, ascorbic acid, carotenoids, lycopene, ABTS, and ORAC assay than the untreated sample. The Sonication process significantly improved (p ≤ 0.05) colloidal stability by reducing particle size distribution, apparent viscosity, and sedimentation index. Sonication prolonged tomato juice's shelf life by reducing the total viable count from 6.31 to 1.91 log CFU/mL. Polygalacturonase and pectin methyl esterase of the sonication sample at 40 min were inactivated by 44.32 % and 64.2 %, respectively. Considering this issue from a future perspective, sonication processing can be used industrially to enhance fruit juice's nutritional properties and shelf life and reduce pesticides and other organic residues.
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Affiliation(s)
- Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Murtaza Ali
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Jian Li
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Charalampos Proestos
- Department of Chemistry, National and Kapodistrian University of Athens, Zografou 15784, Athens, Greece.
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8
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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Ali M, Manzoor MF, Goksen G, Aadil RM, Zeng XA, Iqbal MW, Lorenzo JM. High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice. ULTRASONICS SONOCHEMISTRY 2023; 94:106303. [PMID: 36731282 PMCID: PMC10040961 DOI: 10.1016/j.ultsonch.2023.106303] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/12/2023] [Accepted: 01/15/2023] [Indexed: 06/05/2023]
Abstract
Among different novel technologies, sonochemistry is a sustainable emerging technology for food processing, preservation, and pesticide removal. The study aimed to probe the impact of high-intensity ultrasonication on chlorothalonil fungicide degradation, reduction pathway, and bioactive availability of spinach juice. The chlorothalonil fungicide-immersed spinach juice was treated with sonication at 360 W, 480 W, and 600 W, 40 kHz, for 30 and 40 min at 30 ± 1 °C. The highest reduction of chlorothalonil fungicide residues was observed at 40 min sonication at 600 W. HPLC-MS (high-performance liquid chromatography-mass spectroscopy) analysis revealed the degradation pathway of chlorothalonil and the formation of m-phthalonitrile, 3-cyno-2,4,5,6-tetrachlorobenamide, 4-dichloroisophthalonitrile, trichloroisophtalonitrile, 4-hydoxychlorothalonil, and 2,3,4,6-tetrachlorochlorobenzonitrile as degradation products. High-intensity sonication treatments also significantly increased the bioavailability of phenolic, chlorophyll, and anthocyanins and the antioxidant activity of spinach juice. Our results proposed that sonication technology has excellent potential in degrading pesticides through free radical reactions formation and pyrolysis. Considering future perspectives, ultrasonication could be employed industrially to reduce pesticide residues from agricultural products and enhance the quality of spinach juice.
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Affiliation(s)
- Murtaza Ali
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China; School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | | | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
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10
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A review of potential antibacterial activities of nisin against Listeria monocytogenes: the combined use of nisin shows more advantages than single use. Food Res Int 2023; 164:112363. [PMID: 36737951 DOI: 10.1016/j.foodres.2022.112363] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 12/10/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
Listeria monocytogenes is a foodborne pathogen causing serious public health problems. Nisin is a natural antimicrobial agent produced by Lactococcus lactis and widely used in the food industry. However, the anti-L. monocytogenes efficiency of nisin might be decreased due to natural or acquired resistance of L. monocytogenes to nisin, or complexity of the food environment. The limitation of nisin as a bacteriostatic agent in food could be improved using a combination of methods. In this review, the physiochemical characteristics, species, bioengineered mutants, and antimicrobial mechanism of nisin are reviewed. Strategies of nisin combined with other antibacterial methods, including physical, chemical, and natural substances, and nanotechnology to enhance antibacterial effect are highlighted and discussed. Additionally, the antibacterial efficiency of nisin applied in real meat, dairy, and aquatic products is evaluated and analyzed. Among the various binding treatments, the combination with natural substances is more effective than the combination with physical and chemical methods. However, the combination of nisin and nanotechnology has more potential in terms of the impact on food quality.
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Manzoor MF, Hussain A, Goksen G, Ali M, Khalil AA, Zeng XA, Jambrak AR, Lorenzo JM. Probing the impact of sustainable emerging sonication and DBD plasma technologies on the quality of wheat sprouts juice. ULTRASONICS SONOCHEMISTRY 2023; 92:106257. [PMID: 36508892 PMCID: PMC9763752 DOI: 10.1016/j.ultsonch.2022.106257] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/24/2022] [Accepted: 12/04/2022] [Indexed: 06/05/2023]
Abstract
Sonication and dielectric barrier discharge (DBD) plasma are sustainable emerging food processing technologies. The study investigates the impact of sonication, DBD-plasma, and thermal treatment (TT) on wheat sprout juice. The obtained results indicated a significant (p < 0.05) increase in chlorophyll, total phenolics, flavonoids, DPPH assay, and ORAC assay after DBD-plasma (40 V) and sonication (30 mins) treatment as compared to TT and untreated samples. Both emerging technologies significantly (p < 0.05) reduce the polyphenol oxidase and peroxidase activities, but the TT sample had the highest reduction. Moreover, the synergistic application of both technologies significantly reduced the E. coli/Coliform, aerobics, yeast and mold up to the 2 log reduction, but the TT sample had a complete reduction. DBD-plasma and sonication processing significantly decreased (p < 0.05) the particle size, reducing apparent viscosity (η) and consistency index (K); while increasing the flow behavior (n), leading to higher stability of wheat sprout juice. To assess the impact of emerging techniques on nutrient concentration, we used surface-enhance Raman spectroscopy (SERS) as an emerging method. Silver-coated gold nano-substrates were used to compare the nutritional concentration of wheat sprout juice treated with sonication, DBD-plasma, and TT-treated samples. Results showed sharp peaks for samples treated with DBD-plasma followed by sonication, untreated, and TT. The obtained results, improved quality of wheat sprout juice, and lower microbial and enzymatic loads were confirmed, showing the suitability of these sustainable processing techniques for food processing and further research.
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Affiliation(s)
- Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Abid Hussain
- Karakoram International University, Faculty of Life Science, Department of Agriculture and Food Technology, Gilgit-Baltistan, Pakistan
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Murtaza Ali
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, 54000, Pakistan
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
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12
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Srivastava S, Pandey VK, Singh P, Bhagya Raj GVS, Dash KK, Singh R. Effects of microwave, ultrasound, and various treatments on the reduction of antinutritional factors in elephant foot yam: A review. EFOOD 2022. [DOI: 10.1002/efd2.40] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Affiliation(s)
- Shivangi Srivastava
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
| | - Vinay K. Pandey
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
- Department of Biotechnology Axis Institute of Higher Education Kanpur Uttar Pradesh India
| | - Poornima Singh
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
| | | | - Kshirod K. Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal India
| | - Rahul Singh
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
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13
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The Disposition of Bioactive Compounds from Fruit Waste, Their Extraction, and Analysis Using Novel Technologies: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10102014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Fruit waste contains several bioactive components such as polyphenols, polysaccharides, and numerous other phytochemicals, including pigments. Furthermore, new financial opportunities are created by using fruit ‘leftovers’ as a basis for bioactivities that may serve as new foods or food ingredients, strengthening the circular economy’s properties. From a technical standpoint, organic phenolic substances have become more appealing to industry, in addition to their application as nutritional supplements or functional meals. Several extraction methods for recovering phenolic compounds from fruit waste have already been published, most of which involve using different organic solvents. However, there is a growing demand for eco-friendly and sustainable techniques that result in phenolic-rich extracts with little ecological impact. Utilizing these new and advanced green extraction techniques will reduce the global crisis caused by fruit waste management. Using modern techniques, fruit residue is degraded to sub-zero scales, yielding bio-based commodities such as bioactive elements. This review highlights the most favorable and creative methods of separating bioactive materials from fruit residue. Extraction techniques based on environmentally friendly technologies such as bioreactors, enzyme-assisted extraction, ultrasound-assisted extraction, and their combination are specifically covered.
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14
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Shahid A, Inam‐Ur‐Raheem M, Iahtisham‐Ul‐Haq , Nawaz MY, Rashid MH, Oz F, Proestos C, Aadil RM. Diet and lifestyle modifications: An update on non‐pharmacological approach in the management of osteoarthritis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Arashi Shahid
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Muhammad Inam‐Ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Iahtisham‐Ul‐Haq
- Kauser Abdulla Malik School of Life Sciences Forman Christian College (A Chartered University) Punjab Pakistan
| | - Muhammad Yasir Nawaz
- Department of Pathology Faculty of Veterinary Science, University of Agriculture Faisalabad Faisalabad Pakistan
| | - Muhammad Hamdan Rashid
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture Ataturk University Erzurum Turkey
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry National and Kapodistrian University of Athens Zografou Athens Greece
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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15
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Erdal B, Yıkmış S, Demirok NT, Bozgeyik E, Levent O. Effects of Non-Thermal Treatment on Gilaburu Vinegar ( Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties. BIOLOGY 2022; 11:biology11060926. [PMID: 35741447 PMCID: PMC9220034 DOI: 10.3390/biology11060926] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 06/15/2022] [Accepted: 06/15/2022] [Indexed: 12/31/2022]
Abstract
Simple Summary In this study, traditionally produced vinegar made from gilaburu (C-GV) and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar (UT-GV) were evaluated. At the same time, ultrasound treatment enriched 11 phenolic compounds (gallic acid, protocatechuic acid, hydroxybenzoic acid, vanillic acid, p-coumaric acid, rutin, ferulic acid, o-coumaric acid, neohesperidin, quercetin, trans-cinnamic). Ultrasound showed different effects on free amino acids and volatile profiles. In general, ultrasound showed more positive results than thermal pasteurization. Six important minerals (Ca, Fe, K, Mg, Mn, and Zn) were detected in gilaburu vinegar, and ultrasound treatment increased the Fe content. Gilaburu vinegar, prepared by different methods, had potential antibacterial and anti-cancer activity. Abstract Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29–31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 µg/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 µg/kg) and UT-GV (1244.10 µg/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.
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Affiliation(s)
- Berna Erdal
- Department of Medical Microbiology, Tekirdag Namik Kemal University, Tekirdag 59830, Turkey;
| | - Seydi Yıkmış
- Department of Food Technology, Tekirdag Namık Kemal University, Tekirdag 59830, Turkey
- Correspondence:
| | - Nazan Tokatlı Demirok
- Department of Nutrition and Dietetics, Tekirdağ Namik Kemal University, Tekirdag 59030, Turkey;
| | - Esra Bozgeyik
- Vocational School of Health Services, Adiyaman University, Adiyaman 02040, Turkey;
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering, Inonu University, Malatya 44280, Turkey;
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Yıkmış S, Ozer H, Levent O, Çöl BG, Erdal B. Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01402-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Salar FJ, Domínguez-Perles R, García-Viguera C, Fernández PS. Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds. FOOD SCI TECHNOL INT 2022:10820132221094724. [PMID: 35440183 DOI: 10.1177/10820132221094724] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.
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Affiliation(s)
- Francisco J Salar
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain
| | - Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Pablo S Fernández
- Department of Ingeniería Agrónomica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
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18
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Kaur GJ, Orsat V, Singh A. Application of central composite face centered design for the optimization of multiple-pass ultrasonication with mechanical homogenization (MPUMH) for carrot puree processing. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102944] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Rahaman A, Kumari A, Zeng XA, Adil Farooq M, Siddique R, Khalifa I, Siddeeg A, Ali M, Faisal Manzoor M. Ultrasound based modification and structural-functional analysis of corn and cassava starch. ULTRASONICS SONOCHEMISTRY 2021; 80:105795. [PMID: 34689066 PMCID: PMC8551214 DOI: 10.1016/j.ultsonch.2021.105795] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 10/02/2021] [Accepted: 10/13/2021] [Indexed: 05/06/2023]
Abstract
In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency with short time duration on structural and physical properties of corn and cassava starch. Morphology of ultrasonically treated starch granules was observed by scanning electron microscopy (SEM), FTIR, differential scanning calorimetry (DSC), and X-ray diffraction (XRD) and compared with untreated samples. After the ultrasound treatment groove and notch appeared on the surface of the starch granules. The results showed that gelatinization temperature did not change with ultrasound treatments, but enthalpy value decreased from 13.15 ± 0.25 J/g to 11.5 ± 0.29 J/g and 12.65 ± 0.32 J/g to 10.32 ± 0.26 J/g for sonicated corn and cassava starches, respectively. The XRD results revealed a slight decreased in the crystallinity degree (CD) of sonicated corn (25.3,25.1) and cassava starch (21.0,21.4) as compared to native corn (25.6%) and cassava starch (22.2%). This study suggests that non-thermal processing techniques have the potential to modify the starch from different sources and their applications due to starch's versatility, low cost, and comfort of use after processing with altered physicochemical properties.
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Affiliation(s)
- Abdul Rahaman
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; College of Food Science and Engineering, Foshan University, Foshan, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China
| | - Ankita Kumari
- School of Medicine, South China University and Technology, Guangzhou, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; College of Food Science and Engineering, Foshan University, Foshan, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
| | - Muhammad Adil Farooq
- Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University Engineering and Information Technology, Rahimyar, Pakistan
| | - Rabia Siddique
- Department of Chemistry, Government College University, Faisalabad, Pakistan
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University Gezira, Wad Medani, Sudan
| | - Maratab Ali
- School of Food and Agricultural Sciences, University of Management & Technology, Lahore 54700, Pakistan
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
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20
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Manzoor MF, Xu B, Khan S, Shukat R, Ahmad N, Imran M, Rehman A, Karrar E, Aadil RM, Korma SA. Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities. ULTRASONICS SONOCHEMISTRY 2021; 78:105740. [PMID: 34492523 PMCID: PMC8427224 DOI: 10.1016/j.ultsonch.2021.105740] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 05/04/2023]
Abstract
To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400 W, and 600 W, 30 kHz, at 60 ± 1 °C for 20 mint) were investigated for bioactive compounds, antioxidant activities, color properties, particle size, rheological behavior, suspension stability, enzymatic and microbial loads. As a result, TS processing significantly improved the bioactive compounds (total flavonols, total flavonoids, total phenolic, carotenoids, chlorophyll, and anthocyanins), antioxidant activities (DPPH and FRAP assay) in spinach juice. Also, TS treatments had higher b*,L*, hue angle (h0), and chroma (C) values, while minimuma* value as compared to untreated and pasteurized samples. TS processing significantly reduced the particle size, improved the suspension stability and rheological properties (shear stress, apparent viscosity, and shear rate) of spinach juice as compared to the untreated and pasteurized sample. TS plays a synergistic part in microbial reduction and gained maximum microbial safety. Moreover, TS treatments inactivated the polyphenol oxidase and peroxidase from 0.97 and 0.034 Abs min-1 (untreated) to 0.31 and 0.018 Abs min-1, respectively. The spinach juice sample treated at a high intensity (600 W, 30 kHz, at 60 ± 1 °C for 20 mint, TS3) exhibited complete inactivation of microbial loads (<1 log CFU/ml), the highest reduction in enzymatic activities, better suspension stability, color properties, and highest bioactive compounds. Collectively, the verdicts proposed that TS processing could be a worthwhile option to pasteurize the spinach juice to enhance the overall quality.
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Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University, Faisalabad, 38000 Pakistan
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
| | - Sipper Khan
- University of Hohenheim, Institute of Agricultural Engineering, Tropics and Subtropics Group, Garbenstrasse 9, 70593 Stuttgart, Germany
| | - Rizwan Shukat
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Nazir Ahmad
- Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazing University, Sharkia, Egypt
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21
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Manzoor MF, Siddique R, Hussain A, Ahmad N, Rehman A, Siddeeg A, Alfarga A, Alshammari GM, Yahya MA. Thermosonication effect on bioactive compounds, enzymes activity, particle size, microbial load, and sensory properties of almond (Prunus dulcis) milk. ULTRASONICS SONOCHEMISTRY 2021; 78:105705. [PMID: 34411846 PMCID: PMC8379500 DOI: 10.1016/j.ultsonch.2021.105705] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 07/23/2021] [Accepted: 07/30/2021] [Indexed: 05/21/2023]
Abstract
The object of this research was to appraise the physicochemical characteristics of almond milk and consumer acceptability after the thermosonication (TS) processing. The almond milk was subjected to TS processing (frequency: 40 kHz; power: 600 W; Temperature: 30, 45, and 60 °C; Time: 10, 20, 30, and 40 min) and pasteurization (for 60 s at 90 °C). After treatments, all samples were analyzed for bioactive compounds, antioxidant activities, microbial, enzymatic, and sensory attributes. The results showed a non-significant difference in total soluble solids and pH while TS processing at 45 and 60 °C significantly increased the cloudiness, viscosity, browning index, and color properties. TS processing increased the bioavailability of total phenolic, flavonols, flavonoids, condensed tannin contents, and antioxidant activity as compared to untreated and pasteurized samples. TS processing also significantly reduced the particle size distribution through acoustic cavitation. Microbial inactivation with TS at 60 °C resulted in ≥ 5 log reduction oftotal plate count and ≥ 4 log reduction ofyeast & moldwas achieved. The highest inhibition of lipoxygenase (LOX) and peroxidase (POD) were observed at 60 °C for 30 min. Moreover, the best sensorial properties were observed after TS processing at 60 °C. Thus; TS processing can increase the almond milk quality and safety as a viable substitute for thermal processing.
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Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China; Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University, Faisalabad 38000, Pakistan
| | - Rabia Siddique
- Departmnet of Chemistry, Government College University, Faisalabad, Pakistan
| | - Abid Hussain
- Department of Agriculture and Food Science, Karakorum International University, Gilgit, Pakistan
| | - Nazir Ahmad
- Institute of Food & Home Sciences, Government College University, Faisalabad, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Ammar Alfarga
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ghedeir M Alshammari
- Department of Food Science and Nutrition, College of Food and Agricultural Science, King Saud University, Riyadh, Saudi Arabia
| | - Mohammed A Yahya
- Department of Food Science and Nutrition, College of Food and Agricultural Science, King Saud University, Riyadh, Saudi Arabia.
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22
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Ahmed Z, Faisal Manzoor M, Hussain A, Hanif M, Zia-Ud-Din, Zeng XA. Study the impact of ultra-sonication and pulsed electric field on the quality of wheat plantlet juice through FTIR and SERS. ULTRASONICS SONOCHEMISTRY 2021; 76:105648. [PMID: 34182313 PMCID: PMC8250445 DOI: 10.1016/j.ultsonch.2021.105648] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 06/12/2021] [Accepted: 06/17/2021] [Indexed: 08/01/2023]
Abstract
Pulsed electric field (PEF) and Ultrasound (US) are commonly used in food processing. We investigated the combined impact of pulsed electric field (PEF) and ultrasound (US) on the wheat plantlet juice. When compared with the individual treatments, the highest values of total phenolics, total flavonoids, chlorophyll, ORAC assay, and DPPH activities were obtained using the combined (US + PEF) methods. The US + PEF significantly decreased the peroxidase and polyphenol oxidase activities from 0.87 to 0.27 Abs min-1 and 0.031-0.016 Abs min-1. Also, the synergistic application significantly lowered the yeast and mold (3.92 to 2.11 log CFU/mL), E. coli/Coliform (1.95 to 0.96 log CFU/mL), and aerobics (4.41 to 2.01 log CFU/mL). Furthermore, Fourier Transform Infrared (FT-IR) and surface-enhanced Raman spectroscopy (SERS) was used to analyzing juice quality. Gold nanoparticles (AuNPs) were used as the SERS substrates, which provided stronger Raman peaks for the samples treated with US + PEF methods. The FT-IR analysis showed significant enhancement of the nutritional molecules. The enhanced quality of wheat plantlet juice combined with lower yeast and mold suggests the suitability of integrated methods for further research and applications.
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Affiliation(s)
- Zahoor Ahmed
- School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
| | - Abid Hussain
- School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China; Department of Agriculture and Food Science, Karakorum International University, Gilgit, Pakistan
| | - Muddasir Hanif
- School of Materials Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China
| | - Zia-Ud-Din
- Department of Human Nutrition, The University of Agriculture, Peshawar, Pakistan
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China.
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23
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Khan MR, Syed A, Zia S, Ahmed W, Aadil RM, Manzoor MF, Inam‐Ur‐Raheem M, Abid M, Shabbir MA, Qureshi S, Din A, Karrar E. Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract. Food Sci Nutr 2021; 9:3048-3058. [PMID: 34136170 PMCID: PMC8194745 DOI: 10.1002/fsn3.2262] [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: 03/06/2021] [Revised: 03/15/2021] [Accepted: 03/16/2021] [Indexed: 12/20/2022] Open
Abstract
Sugarcane juice (SCJ) is a cheap, popular, and very nutritious beverage served at roadside stalls in many countries during harvesting season. The juice is normally consumed immediately after extraction as fermentation sets within a few hours of extraction. Preserving the raw sugarcane juice is always challenging because it spoils within a few hours of extraction due to fermentation. Therefore, the bottling, distribution, and marketing of sugarcane are difficult tasks. The present study was designed to investigate the effect of naturally derived preservatives using aonla extract (AE) and moringa extract (ME) in different proportions (0%, 3%, 5%, and 7%) for the preservation of SCJ during 21 days of the storage period at 4 ± 2°C temperature. The effect of extracts and storage time were analyzed on physicochemical parameters, bioactive compounds, enzymatic, microbiological, and sensory analyses of SCJ. A significant improvement in pH of 5% AE (5.30 ± 0.06) and 5% ME (5.36 ± 0.02) was observed at 21 days as compared to control (5.89 ± 0.02). The total phenolic contents in 7% ME were also observed to be retained (4.4 ± 0.02 mg GAE/mL) at 21 days as compared to control (2.65 ± 0.03 mg GAE/mL). Other physicochemical and phytochemical analyses including titratable acidity, total soluble solids, total flavonoids, ascorbic acid, 2,2-Diphenyl-2-picrylhydrazyl (DPPH), and ferric reducing antioxidant power assay (FRAP) also indicated that SCJ treated with ME was significantly stable (p < .05) regarding quality parameters, nutritional and sensory attributes at different storage intervals. These findings may be practical for the large-scale production, storage, and marketing of SCJ products.
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Affiliation(s)
- Moazzam Rafiq Khan
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Ayesha Syed
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Sania Zia
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Waqar Ahmed
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | | | - Muhammad Inam‐Ur‐Raheem
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Muhammad Abid
- Institute of Food and Nutritional SciencesPir Mehr Ali Shah Arid Agriculture UniversityRawalpindiPakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Shahnah Qureshi
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Ahmad Din
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Emaad Karrar
- Department of Food Engineering and TechnologyFaculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
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24
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Faisal Manzoor M, Ahmed Z, Ahmad N, Karrar E, Rehman A, Muhammad Aadil R, Al‐Farga A, Waheed Iqbal M, Rahaman A, Zeng X. Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15475] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Zahoor Ahmed
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Nazir Ahmad
- Department of Food Science and Nutrition Faculty of Life Science Government College University Faisalabad Pakistan
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Faisalabad Pakistan
| | - Ammar Al‐Farga
- Department of Biochemistry College of Sciences University of Jeddah Jeddah Saudi Arabia
| | | | - Abdul Rahaman
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
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25
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Ahmad A, Naqvi SA, Jaskani MJ, Waseem M, Ali E, Khan IA, Faisal Manzoor M, Siddeeg A, Aadil RM. Efficient utilization of date palm waste for the bioethanol production through Saccharomyces cerevisiae strain. Food Sci Nutr 2021; 9:2066-2074. [PMID: 33841824 PMCID: PMC8020936 DOI: 10.1002/fsn3.2175] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 01/25/2021] [Accepted: 01/25/2021] [Indexed: 01/11/2023] Open
Abstract
Dates (Phoenix dactylifera L.) are rich in nutritional compounds, particularly in sugars. Sugars offer anaerobic fermentation, used for bioethanol production. Recently, researchers and industrialists finding ways to produce low-cost bioethanol on large scale using agricultural wastes. Date palm residual is the largest agricultural waste in Pakistan, which can be the cheapest source for bioethanol production, whereas the current study was designed to explore the possible utilization and the potential of date palm waste for bioethanol production through Saccharomyces cerevisiae grown in yeast extract, Bacto peptone, and d-glucose medium. The fermentation process resulted in the production of 15% (v/v) ethanol under the optimum condition of an incubation period of 72 hr and three sugars (glucose, fructose, and sucrose) were found in date waste. The functional group of ethanol (C2H5OH) was also found via Fourier-transform infrared spectroscopy (FTIR) analysis. Therefore, S. cerevisiae could be recommended for ethanol production due to short fermentation time at 25% inoculum in 30°C and reduced the processing cost. Common date varieties of low market value are a preferred substrate for the process of producing industrial ethanol. Additionally, proximate analysis of date fruit by near-infrared spectroscopy revealed moisture contents (16.84%), crude protein (0.3%), ash (9.8%), crude fat (2.6%), and neutral detergent fibers (13.4%). So, date fruit contains various nutrients for microbial growth for ethanol production.
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Affiliation(s)
- Arslan Ahmad
- Institute of Horticultural SciencesUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Summar A. Naqvi
- Institute of Horticultural SciencesUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Muhammad J. Jaskani
- Institute of Horticultural SciencesUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Muhammad Waseem
- Institute of Horticultural SciencesUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Ehsan Ali
- Punjab Bioenergy InstituteUniversity of AgricultureFaisalabadPakistan
| | - Iqrar A. Khan
- Institute of Horticultural SciencesUniversity of Agriculture FaisalabadFaisalabadPakistan
| | | | - Azhari Siddeeg
- Department of Food EngineeringFaculty of EngineeringUniversity of GeziraWad MedaniSudan
| | - Rana Muhammad Aadil
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
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26
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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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27
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Waseem M, Akhtar S, Manzoor MF, Mirani AA, Ali Z, Ismail T, Ahmad N, Karrar E. Nutritional characterization and food value addition properties of dehydrated spinach powder. Food Sci Nutr 2021; 9:1213-1221. [PMID: 33598205 PMCID: PMC7866621 DOI: 10.1002/fsn3.2110] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 02/03/2023] Open
Abstract
This study aimed at investigating the physicochemical and bread-making features of dehydrated spinach. Physicochemical composition of spinach powder was compared with wheat flour and the effect of spinach powder supplementation on the nutritional composition, dough rheology, and quality attributes of chapatti were assessed. The results suggested spinach powder to be holding 8.2% crude fiber, 19.2% protein, 1,304 mg/100g calcium, and 40.4 mg/100g iron. Spinach powder indicated significantly increased values for hygroscopicity, swelling power, and water solubility index values, that is, 6.4%, 7.1 g/g, and 4.2%, respectively, when compared with wheat flour. Supplementation of spinach powder in wheat flour at 20% substitution level significantly reduced dough development properties including water absorption, dough stability, and peak dough development time. Color measurements of baked chapatti indicated a significant reduction in L*, a*, and chroma values with increasing the level of spinach powder supplementation; however, sensory profiling confirmed that supplementation of spinach powder at 7.5% had an optimum effect on the overall acceptability of the baked product. The results further suggested that replacing wheat flour with spinach powder (5%-7.5%, w/w) in baked products could be a viable dietary approach to enhance the optimum supply of micronutrients and to combat micronutrient deficiencies among various population segments.
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Affiliation(s)
- Muhammad Waseem
- Institute of Food Science & NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Saeed Akhtar
- Institute of Food Science & NutritionBahauddin Zakariya UniversityMultanPakistan
| | | | - Asif A. Mirani
- Postharvest and Food Eng. Agricultural Engineering DivisionIslamabadPakistan
| | - Zulfiqar Ali
- Postharvest and Food Eng. Agricultural Engineering DivisionIslamabadPakistan
| | - Tariq Ismail
- Institute of Food Science & NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Nazir Ahmad
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Emad Karrar
- Department of Food EngineeringFaculty of EngineeringUniversity of GeziraWad MedaniSudan
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28
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Manzoor MF, Ahmad N, Ahmed Z, Siddique R, Mehmood A, Usman M, Zeng XA. Effect of dielectric barrier discharge plasma, ultra-sonication, and thermal processing on the rheological and functional properties of sugarcane juice. J Food Sci 2020; 85:3823-3832. [PMID: 33073398 DOI: 10.1111/1750-3841.15498] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 09/02/2020] [Accepted: 09/23/2020] [Indexed: 12/14/2022]
Abstract
The present work was designed to study the impact of dielectric barrier discharge (DBD) plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial analysis of sugarcane juice. The results showed that plasma and US treatment did not significantly affect the pH and color of the juice. Total soluble solids (°Brix) value increased from 16.30 ± 0.10 for untreated to 20.50 ± 0.15 during plasma treatment at 45 V for 2 min and 16.65 ± 0.27 during US treatment (40 kHz, power 240 W, and time 40 min). The maximum increase of 25% in total phenolic contents (TPC) and 21% in total flavonoid contents (TFC) was observed in a plasma-treated sample at 40 and 45 V (for 2 min) respectively, whereas 18% in TPC and 16% TFC was observed in the US-treated sample (40 kHz, power 240 W, and time 30 min) as compared to control sample. Plasma treatment increased the antioxidant activities (Ferric reducing antioxidant power (FRAP) assay and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) activity) toward maximum at 40 V and only 6% of vitamin C was degraded than others. Similarly, plasma treatment significantly reduced particle size, which further led to decreased significantly (P < 0.05) the apparent viscosity of sugarcane juice with a rise in shear rate and drove to a speedy breakdown on initial shearing. A significant reduction was observed in the microbial load among all treatments as compared to the control. Significant reductions of 3.6 and 0.50 log CFU/mL were observed in the total aerobic mesophilic and yeast and mold counts after DBD plasma treatment at 45 V for 2 min, respectively. Thus, we can conclude that novel technology like plasma treatment can be effectively used at an industrial scale for the preservation and processing of sugarcane juice. PRACTICAL APPLICATION: Nowadays, novel processing techniques are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that DBD plasma treatment could improve the TPC, TFC, antioxidant activities, vitamin C, and rheological properties while reducing the activity of the microbial load better than the US and thermal treatment. The verdicts described that novel processing methods can enhance the quality of sugarcane juice at an industrial scale.
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Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Nazir Ahmad
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Zahoor Ahmed
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Rabia Siddique
- Department of Chemistry, Government College University, Faisalabad, 38000, Pakistan
| | - Arshad Mehmood
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Muhammad Usman
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
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29
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Mohamad A, Shah NNAK, Sulaiman A, Mohd Adzahan N, Aadil RM. Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14940] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Azizah Mohamad
- Food Biotechnology Research Centre Agro‐Biotechnology Institute (ABI) National Institutes of Biotechnology Malaysia (NIBM) Serdang Malaysia
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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30
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Manzoor MF, Zeng X, Ahmad N, Ahmed Z, Rehman A, Aadil RM, Roobab U, Siddique R, Rahaman A. Effect of pulsed electric field and thermal treatments on the bioactive compounds, enzymes, microbial, and physical stability of almond milk during storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14541] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Nazir Ahmad
- Institute of Home and Food Sciences Faculty of Life Science Government College University Faisalabad Pakistan
| | - Zahoor Ahmed
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Rana Muhammad Aadil
- National Institute of Food Science and TechnologyUniversity of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Rabia Siddique
- Department of Chemistry Government College University Faisalabad Pakistan
| | - Abdul Rahaman
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
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