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Ejaz A, Waliat S, Arshad MS, Khalid W, Khalid MZ, Rasul Suleria HA, Luca MI, Mironeasa C, Batariuc A, Ungureanu-Iuga M, Coţovanu I, Mironeasa S. A comprehensive review of summer savory ( Satureja hortensis L.): promising ingredient for production of functional foods. Front Pharmacol 2023; 14:1198970. [PMID: 37554989 PMCID: PMC10406440 DOI: 10.3389/fphar.2023.1198970] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Accepted: 07/03/2023] [Indexed: 08/10/2023] Open
Abstract
This review aims to measure the different aspects of summer savory including biological activity, medicinal properties, nutritional value, food application, prospective health benefits, and its use as an additive in broiler feed. Furthermore, toxicity related to this is also overviewed. Summer savory leaves are abundant in total phenolic compounds (rosmarinic acid and flavonoids) that have a powerful antioxidant impact. Rosmarinic (α-O-caffeoyl-3,4-dihydroxy-phenyl lactic) acid has been identified in summer savory as a main component. According to phytochemical investigations, tannins, volatile oils, sterols, acids, gums, pyrocatechol, phenolic compounds, mucilage, and pyrocatechol are the primary compounds of Satureja species. Summer savory extract shows considerable biological potential in antioxidant, cytotoxic, and antibacterial assays. Regarding antioxidant activity, summer savory extract displays an inhibitory effect on lipid peroxidation. Summer savory also has Fe (III) reductive and free radical scavenging properties and contains minerals and vitamins. Summer savory has important biological properties, including antimicrobial activity and antioxidant activity, and protective effects against Jurkat T Cells, Alzheimer's disease, cancer, infection, cardiovascular diseases, diabetes, and cholesterol. The leaves and stems of this plant are employed in the food, feed, and pharmacological industries due to their antioxidant properties and substantial nutritional content. Conclusively, summer savory is widely considered beneficial for human health due to its versatile properties and medicinal use.
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Affiliation(s)
- Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Sadaf Waliat
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Muhammad Zubair Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | | | - Marian-Ilie Luca
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, Suceava, Romania
| | - Costel Mironeasa
- Faculty of Mechanical Engineering, Automotive and Robotics, “Ştefan cel Mare” University of Suceava, Suceava, Romania
| | - Ana Batariuc
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, Suceava, Romania
| | - Mădălina Ungureanu-Iuga
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control (MANSiD), “Ştefan cel Mare” University of Suceava, Suceava, Romania
| | - Ionica Coţovanu
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, Suceava, Romania
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Optimization and Intensification of Bioactive Components and Antioxidant Activity of Extracts from Date Fruit (Phoenix dactylifera L.) Using Pulsed Electric Fields (PEF) Technology and Thermal Processing. Processes (Basel) 2023. [DOI: 10.3390/pr11030884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
The objective of this study was to assess the impact of pulsed electric field (PEF) treatment on the extraction of polyphenolics and antioxidant activity from downgraded date palm fruits. The PEF pretreatments (frequency: 30 Hz, time: 50 μs, pulse number: 240, the electric field strengths were found to be 1, 2, and 2.5 kV.cm−1, and methanol (50%) and temperatures (20, 40, 50 °C)) were optimized and applied before extraction to produce an extract of date fruits with a high content of bioactive compounds. The extracts obtained immediately after pretreatments were analyzed for total polyphenolic content, antioxidant activity, and phenolic profiles. The results revealed that the PEF-assisted extracts at 2.5 kV.cm−1 at T50 °C exhibited higher polyphenol content (+27%) and antioxidant activity (+31%) and notably improved phenolic profiles compared to untreated extracts. PEF treatment processing significantly enhanced the bioactive components and antioxidant activities of date fruits over time, regardless of the treatment applied and the extraction’s temperature. Hence, the application of PEF combined with thermal processing can be an appropriate alternative treatment for a better extractability of bioactive compounds from fruit of dates and food byproducts. These biomolecules could be consumed as new food technology, incorporated as food additives, and nutraceuticals products.
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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: 7] [Impact Index Per Article: 7.0] [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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Feng Y, Yang T, Zhang Y, Zhang A, Gai L, Niu D. Potential applications of pulsed electric field in the fermented wine industry. Front Nutr 2022; 9:1048632. [PMID: 36407532 PMCID: PMC9668251 DOI: 10.3389/fnut.2022.1048632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 10/14/2022] [Indexed: 01/05/2023] Open
Abstract
Fermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a complicated and time-consuming process. Pulsed electric field (PEF) is a promising non-thermal food processing technology. Researchers have made tremendous progress in the potential application of PEF in the fermented wine industry over the past few years. The objective of this paper is to systematically review the achievements of PEF technology applied to the winemaking and aging process of fermented wine. Research on the application of PEF in fermented wine suggests that PEF treatment has the following advantages: (1) shortening the maceration time of brewing materials; (2) promoting the extraction of main functional components; (3) enhancing the color of fermented wine; (4) inactivating spoilage microorganisms; and (5) accelerating the formation of aroma substances. These are mainly related to PEF-induced electroporation of biomembranes, changes in molecular structure and the occurrence of chemical reactions. In addition, the key points of PEF treatments for fermented wine are discussed and some negative impacts and research directions are proposed.
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Affiliation(s)
- Yuanxin Feng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou, China
| | - Yongniu Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ailin Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lili Gai
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Debao Niu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China,*Correspondence: Debao Niu,
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Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
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Nowak D, Jakubczyk E. Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties. Foods 2022; 11:foods11162407. [PMID: 36010407 PMCID: PMC9407350 DOI: 10.3390/foods11162407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 07/27/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to investigate the effect of application of pulsed electric field (PEF) and different freezing methods (fast, slow and vacuum freezing) on the drying kinetics as well as selected physical properties of freeze-dried apple. The apples were subjected to PEF treatment with range of pulses from 0 to 160 and the intake energy from 0 to 1327 kJ·g−1. Apples with and without PEF treatment were frozen with different rates and the freeze-dried. The water content, water activity and colour attributes of freeze-dried apples were investigated. Regression analysis and fitting procedures showed that among six different models, the Midilli et al. model the best described the drying curves of all dried samples. The highest value of the parameter L* = 71.54 was obtained for freeze-dried sample prepared without PEF pre-treatment and fast frozen. Application of PEF pre-treatment resulted in increase in browning index of freeze-dried apples (BI). The studies confirmed the positive effect of PEF on the freeze drying rate only in the case of the slow or fast freezing of the material after the application of low-energy PEF treatment. However, the increase in drying rate was also observed after application of slow and vacuum freezing of the material without PEF pre-treatment. These technologies can be recommended for optimization of the freeze drying process of apples. The statement that the freeze drying process with application of appropriately selected PEF processing parameters causing only partial destruction of cell membranes can be considered as an innovative contribution to the development of science about the possibilities of PEF application.
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Lyngdoh Nonglait D, Chukan SM, Arya SS, Bhat MS, Waghmare R. Emerging non‐thermal technologies for enhanced quality and safety of fruit juices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Donald Lyngdoh Nonglait
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | | | - S. S. Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Mohmad Sayeed Bhat
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Rosy Waghmare
- Department of Food Engineering College of Food Technology Dr. Punjabrao Deshmukh Krishi Vidyapeeth Yavatmal Maharashtra India 445001
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8
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Chen X, Ma Y, Diao T, Leng Y, Lai X, Wei X. Pulsed electric field technology for the manufacturing processes of wine: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xiaojiao Chen
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
- Sichuan Engineering Technology Research Center for Liquor‐Making Grains Sichuan Province Yibin City China
| | - Yi Ma
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
- Sichuan Engineering Technology Research Center for Liquor‐Making Grains Sichuan Province Yibin City China
| | - Tiwei Diao
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
| | - Yinjiang Leng
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
| | - Xiaoqin Lai
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
| | - Xin Wei
- School of Biological Engineering Sichuan University of Science and Engineering Sichuan Province Zigong City China
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9
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Umair M, Jabeen S, Ke Z, Jabbar S, Javed F, Abid M, Rehman Khan KU, Ji Y, Korma SA, El-Saadony MT, Zhao L, Cacciotti I, Mariana Gonçalves Lima C, Adam Conte-Junior C. Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements. ULTRASONICS SONOCHEMISTRY 2022; 86:105999. [PMID: 35436672 PMCID: PMC9036140 DOI: 10.1016/j.ultsonch.2022.105999] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/30/2022] [Accepted: 04/01/2022] [Indexed: 05/17/2023]
Abstract
Fruit juices (FJs) are frequently taken owing to their nutritious benefits, appealing flavour, and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that influence the consumer's attention. Although FJs' intrinsic acidity serves as a barrier to bacterial growth, their enzymatic stability remains an issue for their shelf life. Inactivation of enzymes is critical during FJ processing, and selective inactivation is the primary focus of enzyme inactivation. The merchants, on the other hand, want the FJs to stay stable. The most prevalent technique of processing FJ is by conventional heat treatment, which degrades its nutritive value and appearance. The FJ processing industry has undergone a dramatic transformation from thermal treatments to nonthermal treatments (NTTs) during the past two decades to meet the requirements for microbiological and enzymatic stability. The manufacturers want safe and stable FJs, while buyers want high-quality FJs. According to the past investigation, NTTs have the potential to manufacture microbiologically safe and enzymatically stable FJs with low loss of bioactive components. Furthermore, it has been demonstrated that different NTTs combined with or without other NTTs or mild heating as a hurdle technology increase the synergistic effect for microbiological safety and stability of FJs. Concise information about the variables that affect NTTs' action mode has also been addressed. Primary inactivates enzymes by modifying the protein structure and active site conformation. NTTs may increase enzyme activity depending on the nature of the enzyme contained in FJs, the applied pressure, pH, temperature, and treatment period. This is due to the release of membrane-bound enzymes as well as changes in protein structure and active sites that allow substrate interaction. Additionally, the combination of several NTTs as a hurdle technology, as well as temperature and treatment periods, resulted in increased enzyme inactivation in FJs. Therefore, a combination of thermal and non-thermal technologies is suggested to increase the effectiveness of the process as well as preserve the juice quality.
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Affiliation(s)
- Muhammad Umair
- Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, 518060 Shenzhen, Guangdong, China; Key Laboratory of Optoelectronic Devices and Systems, College of Physics and Optoelectronic Engineering, Ministry of Education and Guangdong Province, Shenzhen University, Shenzhen 518060, Guangdong, China
| | - Sidra Jabeen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Zekai Ke
- Department of Orthopaedics, Shenzhen University General Hospital, Shenzhen University Clinical Medical Academy, Shenzhen, Guangdong, China
| | - Saqib Jabbar
- Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad, Pakistan
| | - Faiqa Javed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi, Pakistan
| | - Kashif-Ur Rehman Khan
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, 63100 Bahawalpur, Pakistan
| | - Yu Ji
- Lehrstuhl für Biotechnologie, RWTH Aachen University, Worringerweg 3, Aachen 52074, Germany.
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
| | - Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
| | - Liqing Zhao
- Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, 518060 Shenzhen, Guangdong, China.
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma 00166, Italy
| | | | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil
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Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice. SUSTAINABILITY 2022. [DOI: 10.3390/su14031896] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Electroporation is a simple but effective and sustainable food processing way of treating cell membranes with an electric field. It is employed in a variety of ways in the food industry, ranging from shelf-life extension to green extraction. Despite its wide range of applications, electroporators are out of reach for many labs due to their high development costs, and different electroporators have been tailored to specific applications. The designing sequence of an electroporator that takes the geometry of a treatment chamber and its electrical resistance into account for the design of a pulse generator has not been addressed in published literature. To meet this demand, this study presents a straightforward way to develop a simple, affordable, and portable electroporator for liquid food pasteurisation. The proposed electroporator comprises a coaxial treatment chamber with static mixers and a high-voltage Marx bank based on insulated-gate bipolar transistors (IGBTs). The generator has a 4.5 kV output voltage and a peak current rating of 1 kA; however, the modular design allows for a wide range of voltage and current ratings. Treated orange juice using thermal pasteurisation (65 °C, 30 min) was also used for comparison. The performance of the electroporator was studied using chemical and microbial tests. A significant log reduction (5.4 CFU·mL−1) was observed in both the PEF-treated samples with sieves. Additionally, the treated juice visual and chemical color analysis showed that the PEF-treated sample extended the shelf-life after 9 days of storage at 4 °C. This research also examines the energy conversion in these two processing steps. This study assists in developing further electroporators for other food applications with different treatment chambers without compromising the product’s quality.
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Zhu Y, Zhang M, Mujumdar AS, Liu Y. Application advantages of new non-thermal technology in juice browning control: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yuanyuan Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co., Ltd. Guangdong, Zhongshan, China
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Zhou J, Hung YC, Xie X. Making waves: Pathogen inactivation by electric field treatment: From liquid food to drinking water. WATER RESEARCH 2021; 207:117817. [PMID: 34763276 DOI: 10.1016/j.watres.2021.117817] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 09/25/2021] [Accepted: 10/25/2021] [Indexed: 06/13/2023]
Affiliation(s)
- Jianfeng Zhou
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, GA, USA
| | - Yen-Con Hung
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of Georgia, Griffin, GA, USA
| | - Xing Xie
- School of Civil and Environmental Engineering, Georgia Institute of Technology, Atlanta, GA, USA.
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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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14
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Jadhav HB, Annapure US, Deshmukh RR. Non-thermal Technologies for Food Processing. Front Nutr 2021; 8:657090. [PMID: 34169087 PMCID: PMC8217760 DOI: 10.3389/fnut.2021.657090] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 04/26/2021] [Indexed: 12/31/2022] Open
Abstract
Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.
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Affiliation(s)
- Harsh Bhaskar Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Uday S. Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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Kaavya R, Pandiselvam R, Abdullah S, Sruthi N, Jayanath Y, Ashokkumar C, Chandra Khanashyam A, Kothakota A, Ramesh S. Emerging non-thermal technologies for decontamination of Salmonella in food. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Arshad RN, Abdul-Malek Z, Roobab U, Munir MA, Naderipour A, Qureshi MI, El-Din Bekhit A, Liu ZW, Aadil RM. Pulsed electric field: A potential alternative towards a sustainable food processing. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.041] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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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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18
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Yildiz S, Pokhrel PR, Unluturk S, Barbosa-Cánovas GV. Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes. Food Res Int 2021; 140:110040. [PMID: 33648266 DOI: 10.1016/j.foodres.2020.110040] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 11/22/2020] [Accepted: 12/15/2020] [Indexed: 12/31/2022]
Abstract
Nonthermal processing technologies have focused on the production of safe, fresh-like and high quality food products very much in line with current consumer demands. It is a high priority to maintain the quality attributes of the food during its shelf life. In this study; microbial stability, physicochemical properties and phytochemical characteristics of strawberry juice (SJ) pasteurized by ultrasonication (US) (55 °C, 0.29 W/mL acoustic energy density, 120 μm amplitude, 3 min), high pressure processing (HPP) (300 MPa, 1 min), and pulsed electric fields (PEF) (35 kV/cm, 27 μs) were evaluated during 42 days of storage at 4 °C in comparison with conventional thermal pasteurization as a reference treatment (72 °C, 15 s). The nonthermal processes were equivalent in terms of E. coli inactivation since the selected processing conditions previously led to almost identical inactivation level (at least 5-log) of inoculated E. coli. Thus, the current study demonstrates how these equivalent US, HPP, and PEF treatments differ from each other in terms of their effect on SJ natural microbiota and quality characteristics during refrigerated storage. Results showed that US, HPP, and heat treatment ensured the microbial stability of SJ for at least 42 days while PEF extended the shelf life of SJ by at least 28 days based on the natural microbiota. No significant difference was found for the total soluble solids of the processed samples (p > 0.05) whereas acidity and pH of the samples varied during the storage period (p < 0.05). Immediately after processing, the total phenolic contents and antioxidant activities of SJ were better retained by HPP and PEF compared to thermal pasteurization. Furthermore, HPP and PEF significantly increased total anthocyanin content of SJ by 15 and 17% with respect to untreated SJ (p < 0.05). Phytochemical characteristics of processed SJ started to decrease after 7 days of storage irrespective of treatment type. HPP treated juices showed significantly higher levels of total anthocyanin and antioxidant activity at the final day of storage. Principal component and cluster analysis showed that the processed SJ samples had higher similarity to the untreated fresh SJ during storage up to 14 days, while the samples beyond this storage period clustered together and discriminated from the rest indicating a decreased similarity to the fresh juice. This study rendered simultaneous evaluation of several quality characteristics during storage of pasteurized strawberry juice based on the equivalent processing approach and multivariate data analysis. Under the selected processing conditions, HPP was the best option to extend the shelf life of SJ and enhance its phytochemical characteristics.
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Affiliation(s)
- Semanur Yildiz
- Department of Food Engineering, Sakarya University, Serdivan, 54050 Sakarya, Turkey.
| | - Prashant Raj Pokhrel
- Center for Nonthermal Processing of Food, Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USA.
| | - Sevcan Unluturk
- Department of Food Engineering, Izmir Institute of Technology, Urla, 35430 İzmir, Turkey.
| | - Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USA.
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19
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20
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SHABBIR MA, AHMED H, MAAN AA, REHMAN A, AFRAZ MT, IQBAL MW, KHAN IM, AMIR RM, ASHRAF W, KHAN MR, AADIL RM. Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.05820] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
| | | | - Abid Aslam MAAN
- University of Agriculture, Pakistan; University of Agriculture, Pakistan
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21
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Arshad RN, Abdul‐Malek Z, Roobab U, Qureshi MI, Khan N, Ahmad MH, Liu Z, Aadil RM. Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13629] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia Skudai Malaysia
| | - Zulkurnain Abdul‐Malek
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia Skudai Malaysia
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology Guangzhou China
| | - Muhammad Imran Qureshi
- Faculty of Technology Management and Technopreneurship Technical University of Malaysia Malacca Malaysia
| | - Nohman Khan
- UNIKL Business School, University of Kuala Lumpur Kuala Lumpur Malaysia
| | - Mohammad Hafizi Ahmad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia Skudai Malaysia
| | - Zhi‐Wei Liu
- College of Food Science and Technology, Hunan Agricultural University Changsha China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
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22
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Khalil MNA, Farghal HH, Farag MA. Outgoing and potential trends of composition, health benefits, juice production and waste management of the multi-faceted Grapefruit Citrus Χ paradisi: A comprehensive review for maximizing its value. Crit Rev Food Sci Nutr 2020; 62:935-956. [PMID: 33054326 DOI: 10.1080/10408398.2020.1830364] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Grapefruit (GF) Citrus Χ paradisi Macfad (F. Rutaceae) is one of the major citrus fruits that encompass a myriad of bioactive chemicals and most unique among citrus fruits. Nevertheless, no study has yet to assess comprehensively its multitudinous constituents, health benefits, and valuable waste products. Hereto, the present review provides an updated comprehensive review on the different aspects of GF, its juice production, waste valorization, enhancement of its byproducts quality, and compared to other citrus fruits. Grapefruit uniqueness among other citrus fruits stands from its unique taste, flavor, and underlying complex chemical composition. Despite limonene abundance in peel oil and grapefruit juice (GFJ) aroma, nootkatone and sulfur compounds are the key determinants of its flavor, whereas flavanones contribute to its bitter taste and in conjunction with limonoids. Different postharvest treatments and juice processing are reviewed and in context to its influence on final product quality and or biological effects. Flavanones, furanocoumarins, and limonoids appear as the most prominent in GF drug interactions affecting its metabolism and or excretion. Valorization of GF peel is overviewed for its utilization as biosrobent, its oil in aromatherapy, limonene as antimicrobial or in cosmetics, fruit pectin for bioethanol production, or as biosorbent, and peel phenolics biotransformation. The present review capitalizes on all of the aforementioned aspects in GF and further explore novel aspects of its juice quality presenting the full potential of this valued multi-faceted citrus fruit.
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Affiliation(s)
- Mohammed N A Khalil
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo, Egypt.,Department of Pharmacognosy, Faculty of Pharmacy, Heliopolis University, Cairo, Egypt
| | - Hebatullah H Farghal
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
| | - Mohamed A Farag
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo, Egypt.,Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
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23
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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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24
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Electrical systems for pulsed electric field applications in the food industry: An engineering perspective. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.008] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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25
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Rahaman A, Zeng X, Farooq MA, Kumari A, Murtaza MA, Ahmad N, Manzoor MF, Hassan S, Ahmad Z, Bo‐Ru C, Jinjing Z, Siddeeg A. Effect of pulsed electric fields processing on physiochemical properties and bioactive compounds of apricot juice. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13449] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Abdul Rahaman
- School of Food Science and EngineeringSouth 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 EngineeringSouth China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Muhammad Adil Farooq
- School of Food Science and EngineeringSouth China University of Technology Guangzhou China
- Institute of Food Science and NutritionUniversity of Sargodha Sargodha Pakistan
| | - Ankita Kumari
- School of MedicineSouth China University of Technology Guangzhou China
| | - Mian Anjum Murtaza
- Institute of Food Science and NutritionUniversity of Sargodha Sargodha Pakistan
| | - Nabeel Ahmad
- School of BiotechnologyIFTM University Moradabad India
| | - Muhammad Faisal Manzoor
- School of Food Science and EngineeringSouth China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Sadia Hassan
- Institute of Home and Food Sciences, Faculty of Life SciencesGovernment College University Faisalabad Pakistan
| | - Zahoor Ahmad
- School of Food Science and EngineeringSouth China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Chen Bo‐Ru
- School of Food Science and EngineeringSouth China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Zhan Jinjing
- School of Food Science and EngineeringSouth China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Azhari Siddeeg
- Department of Food Science Engineering and TechnologyUniversity of Gezira Sudan
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26
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Salehi F. Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1775250] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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27
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Sun L, Zhang S, Yuan L, Yang Y, Lin S. Glutamine and methionine targeted pulsed electric field treatment for enhanced immune activity in pine nut Gln‐Trp‐Phe‐Met peptides. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14558] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- LiangZi Sun
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Shuyu Zhang
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Liyan Yuan
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Yiying Yang
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - Songyi Lin
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
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28
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Liu Z, Manzoor MF, Tan Y, Inam‐ur‐Raheem M, Aadil RM. Effect of dielectric barrier discharge (DBD) plasma on the structure and antioxidant activity of bovine serum albumin (BSA). Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14536] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Zhi‐Wei Liu
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Yi‐Cheng Tan
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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29
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Yildiz G, Izli G, Aadil RM. Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (
Cydonia oblonga
Mill.). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14366] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gulcin Yildiz
- Food Engineering Department Faculty of Engineering Igdir University Iğdır Turkey
| | - Gokcen Izli
- Food Engineering Department Faculty of Engineering and Natural Sciences Bursa Technical University Bursa Turkey
| | - 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, Ahmad N, Aadil RM, Rahaman A, Ahmed Z, Rehman A, Siddeeg A, Zeng X, Manzoor A. Impact of pulsed electric field on rheological, structural, and physicochemical properties of almond milk. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13299] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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
| | - Nazir Ahmad
- Institute of Home and Food Sciences, Faculty of Life Science, Government College University Faisalabad Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture 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
| | - 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
| | - Azhari Siddeeg
- School of Food Science and Engineering, South China University of Technology Guangzhou China
- Department of Food Science and NutritionCollege of Food and Agriculture Sciences, King Saud University Riyad Saudi Arabia
| | - 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
| | - Ahsan Manzoor
- Department of Chemistry, Government College University Faisalabad Pakistan
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31
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Zhu N, Zhang SL, Li JP, Qu C, Sun AD, Qiao XL. Design and Optimization of a Microchip Operating at Low-Voltage Pulsed Electric Field for Juice Sterilization. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02333-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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32
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33
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Thermo-Ultrasound-Based Sterilization Approach for the Quality Improvement of Wheat Plantlets Juice. Processes (Basel) 2019. [DOI: 10.3390/pr7080518] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
The impact of thermo–ultrasound (TU) on the quality of fresh wheat plantlets juice is described in this study. Fresh wheat plantlets juice was treated with TU using ultrasound (US) bath cleaner with different treatment variables, including power (70%, 420 W), frequency (40 kHz), processing time (20 and 40 min) and temperature (30, 45 and 60 °C) for the determination of free amino acids, minerals, microbial loads and bioactive compounds. The treatments have non-significant effects in ºBrix, pH, and titratable acidity while a significant increase in non-enzymatic browning, viscosity, and cloud value. The TU treatment at 30 °C for 20 and 40 min has achieved the highest value of total phenolics, flavonoids, total antioxidant capacity, 2, 2-diphenyl-1-picrylhydrazyl (DPPH), carotenoids, anthocyanin contents, chlorophyll (a + b), minerals and free amino acids than other treatments as well as untreated sample. A lightly visible variation in the color was observed among all treatments. TU treatments also showed a significant impact on the reduction of microbial loads at 60 °C for 40 min. The verdicts revealed that TU at low temperature a viable option to improve the quality of wheat plantlets juice at an industrial scale as compared to alone.
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34
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Ahmad T, Butt MZ, Aadil RM, Inam‐ur‐Raheem M, Abdullah, Bekhit AE, Guimarães JT, Balthazar CF, Rocha RS, Esmerino EA, Freitas MQ, Silva MC, Sameen A, Cruz AG. Impact of nonthermal processing on different milk enzymes. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12622] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Talha Ahmad
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Zubair Butt
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Abdullah
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore54000Pakistan
| | | | - Jonas T Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Celso F Balthazar
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Ramom S Rocha
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Erick A Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Mônica Q Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
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35
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Zia S, Khan MR, Zeng X, Sehrish , Shabbir MA, Aadil RM. Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14167] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Sania Zia
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Sehrish
- Department of Home Economics Government College Women University Faisalabad 38000 Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
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36
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Wang R, Ou Y, Zeng X, Guo C. Membrane fatty acids composition and fluidity modification in
Salmonella
Typhimurium by culture temperature and resistance under pulsed electric fields. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14137] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ruo‐Yong Wang
- Institute of Environmental and Operational Medicine Tianjin 300050 China
- Air Force Medical Center PLA Beijing 100142 China
| | - Yun Ou
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou 510641 China
| | - Chang‐Jiang Guo
- Institute of Environmental and Operational Medicine Tianjin 300050 China
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37
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Zhang ZH, Wang LH, Zeng XA, Han Z, Brennan CS. Non-thermal technologies and its current and future application in the food industry: a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13903] [Citation(s) in RCA: 155] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhi-Hong Zhang
- School of Food & Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Lang-Hong Wang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Zhong Han
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Centre for Food Research and Innovation; Lincoln University; Lincoln 85084 New Zealand
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38
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Liu ZW, Zeng XA, Cheng JH, Liu DB, Aadil RM. The efficiency and comparison of novel techniques for cell wall disruption in astaxanthin extraction from Haematococcus pluvialis. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13810] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zhi-Wei Liu
- School of Food Science and Technology; Hunan Agricultural University; Changsha 410128 China
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Jun-Hu Cheng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - De-Bao Liu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Rana Muhammad Aadil
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
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Roobab U, Aadil RM, Madni GM, Bekhit AED. The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review. Compr Rev Food Sci Food Saf 2018; 17:437-457. [DOI: 10.1111/1541-4337.12336] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 12/07/2017] [Accepted: 12/18/2017] [Indexed: 02/07/2023]
Affiliation(s)
- Ume Roobab
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Rana Muhammad Aadil
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
| | - Ghulam Muhammad Madni
- Natl. Inst. of Food Science and Technology; Univ. of Agriculture; Faisalabad Pakistan
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40
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Imm BY, Heo YW, Choi W, Kang BJ. Relationship Among Freshness, Flavor and Texture Attributes of Fruit Juices. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12892] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bue-Young Imm
- Corporate Technology Office; Pulmuone Co., Ltd.; Seoul Korea
| | - Ye Won Heo
- Corporate Technology Office; Pulmuone Co., Ltd.; Seoul Korea
| | - Wonwoo Choi
- Corporate Technology Office; Pulmuone Co., Ltd.; Seoul Korea
| | - Byeong Jin Kang
- Corporate Technology Office; Pulmuone Co., Ltd.; Seoul Korea
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41
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Kim MB, Ko JY, Lim SB. Formulation Optimization of Antioxidant-Rich Juice Powders Based on Experimental Mixture Design. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12897] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mi-Bo Kim
- Jeju Wellbeing Vegetables RIS System; Jeju National University; Jeju 690-756 Republic of Korea
| | - Jeong-Yeon Ko
- Department of Food Bioengineering; Jeju National University; Jeju 690-756 Republic of Korea
| | - Sang-Bin Lim
- Jeju Wellbeing Vegetables RIS System; Jeju National University; Jeju 690-756 Republic of Korea
- Department of Food Bioengineering; Jeju National University; Jeju 690-756 Republic of Korea
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42
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Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9162-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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43
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Brennan CS. The globalisation of food research in the development of safe and health-promoting foods. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13338] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Charles S. Brennan
- Centre of Food Research and Innovation; Department of Wine; Food and Molecular Biosciences; Lincoln University; Ellesmere Junction Road; Lincoln 7647 Christchurch New Zealand
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44
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Akdemir Evrendilek G, Celik P, Agcam E, Akyildiz A. Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12524] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gulsun Akdemir Evrendilek
- Department of Food Engineering, Faculty of Engineering and Architecture; Abant Izzet Baysal University; Bolu Turkey
| | - Perihan Celik
- Department of Food Engineering, Faculty of Engineering and Architecture; Abant Izzet Baysal University; Bolu Turkey
| | - Erdal Agcam
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; Adana Turkey
| | - Asiye Akyildiz
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; Adana Turkey
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45
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Yun O, Zeng XA, Brennan CS, Zhi-wei L. Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance ofSalmonellaTyphimurium. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13297] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Ou Yun
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
| | - Liu Zhi-wei
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
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46
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Effect of Pulsed Electric Field on Membrane Lipids and Oxidative Injury of Salmonella typhimurium. Int J Mol Sci 2016; 17:ijms17081374. [PMID: 27556460 PMCID: PMC5000769 DOI: 10.3390/ijms17081374] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 08/10/2016] [Accepted: 08/12/2016] [Indexed: 11/17/2022] Open
Abstract
Salmonella typhimurium cells were subjected to pulsed electric field (PEF) treatment at 25 kV/cm for 0–4 ms to investigate the effect of PEF on the cytoplasmic membrane lipids and oxidative injury of cells. Results indicated that PEF treatment induced a decrease of membrane fluidity of Salmonella typhimurium (S. typhimuriumi), possibly due to the alterations of fatty acid biosynthesis-associated gene expressions (down-regulation of cfa and fabA gene expressions and the up-regulation of fabD gene expression), which, in turn, modified the composition of membrane lipid (decrease in the content ratio of unsaturated fatty acids to saturated fatty acids). In addition, oxidative injury induced by PEF treatment was associated with an increase in the content of malondialdehyde. The up-regulation of cytochrome bo oxidase gene expressions (cyoA, cyoB, and cyoC) indicated that membrane damage was induced by PEF treatment, which was related to the repairing mechanism of alleviating the oxidative injury caused by PEF treatment. Based on these results, we achieved better understanding of microbial injury induced by PEF, suggesting that micro-organisms tend to decrease membrane fluidity in response to PEF treatment and, thus, a greater membrane fluidity might improve the efficiency of PEF treatment to inactivate micro-organisms.
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47
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Salmonella typhimurium resistance on pulsed electric fields associated with membrane fluidity and gene regulation. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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48
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Lu CW, Yin YG, Yu QY. Optimized Extraction of Ginsenosides from Ginseng Root (Panax ginsengC.A. Meyer) by Pulsed Electric Field Combined with Commercial Enzyme. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12766] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cheng-Wen Lu
- College of Life Science; Changchun Normal University; Changchun 130032 China
| | - Yong-Guang Yin
- College of Biological and Agricultural Engineering; Jilin University; Changchun 130022 China
| | - Qing-Yu Yu
- College of Biological and Agricultural Engineering; Jilin University; Changchun 130022 China
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