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Cândido da Silva MC, Cardoso Viana A, Araújo Carvalho AJDB, Colombo Pimentel T, Magnani M, Dos Santos Lima M. Impact of sulfite use and acidification on chemical quality components in thermally processed watermelon juices. Food Res Int 2024; 180:114088. [PMID: 38395581 DOI: 10.1016/j.foodres.2024.114088] [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] [Received: 10/30/2023] [Revised: 01/11/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
The present study compared pasteurized and reconstituted (from vacuum-concentrated) watermelon juices with sulfite use (∼40 mg/L) and acidification (pH = 4.2) to fresh watermelon juices. The products were evaluated for phenolics, free amino acids, carotenoids, sugars, organic acids, and alcohols by high-performance liquid chromatography-HPLC and the volatile profile by headspace-gas chromatography/mass spectrometry(HS-GC/MS). Pasteurization had no significant impact on most of the chemical components. Furthermore, it potentiated typical watermelon aromas (E,E)-2,6-nonadienal, (Z)-3-nonen-1-ol, 4-hexen-1-ol, (E,Z)-3,6-nonadien-1-ol, 6-amino-2-methyl-2-heptanol, (E)-6-nonenal, (E)-2-nonenal, pentanal, nonanal and 1-nonanol), without off-flavor compounds formation. On the other hand, the reconstituted juice showed reduced amino acids (serine, glutamine, and tryptophan), phenolics (epicatechin gallate, myricetin, and cis-resveratrol), carotenoids (lycopene, β-carotene, and violaxanthin) and most volatile compounds. Our results showed that sulfite and acidification could maintain watermelon juice's nutritional and quality parameters after pasteurization. The vacuum concentration and reconstitution processes negatively impacted the evaluated compounds. Our findings contribute to improving thermal processes in watermelon juices for better preservation of nutrients, flavor, and bioactive compounds.
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Affiliation(s)
- Maria Carla Cândido da Silva
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil
| | - Arão Cardoso Viana
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
| | - Ana Júlia de Brito Araújo Carvalho
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
| | | | - Marciane Magnani
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil
| | - Marcos Dos Santos Lima
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil; Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
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2
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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
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3
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Determination of Singlet Oxygen Generated in Vegetable Oil Using Furfuryl Alcohol as Trapping Agent. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02386-0] [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]
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4
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Jiang S, Luo W, Peng Q, Wu Z, Li H, Li H, Yu J. Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk. Foods 2022; 11:foods11152371. [PMID: 35954137 PMCID: PMC9368124 DOI: 10.3390/foods11152371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/27/2022] [Accepted: 08/01/2022] [Indexed: 11/16/2022] Open
Abstract
This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based on preheated milk reaching boiling early under low-pressure conditions to remove DO from the milk. Two parameters were designed for flash deoxygenation: preheating temperature 65 °C, -0.08 Mpa, and 70 °C, -0.06 Mpa. The flash conditions were applied to two UHT sterilization conditions (135 °C for 10 s and 145 °C for 5 s). After deoxygenation, the total oxidation (TOTOX) value of UHT milk was reduced by 1.4~1.71, and the protein carbonyl (PC) value was reduced by 1.15~1.52 nmol/mg of protein. The maximum inhibition rates of furusine and 5-HMF were 33.23 ± 1.72% and 25.43 ± 3.14%, respectively. The particle size was reduced by 0.141~0.178 μm. The ketones and stale aldehydes causing oxidized taste in the UHT milk were significantly reduced. This study showed that the oxidation and Maillard reactions of UHT milk were significantly inhibited, stability was improved, and the content of undesirable volatile flavor substances was reduced after flash deoxygenation. Therefore, reducing DO content was beneficial to improving the quality of UHT milk.
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Affiliation(s)
| | | | | | | | | | | | - Jinghua Yu
- Correspondence: ; Tel.: +86-022-60912401
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5
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Kim S, Kim S, Oh WY, Lee Y, Lee J. Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- SeHyeok Kim
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - SungHwa Kim
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - Won Young Oh
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - YoonHee Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon Republic of Korea
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6
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Comparative Evaluation of Juices from Red-Fleshed Apples after Production with Different Dejuicing Systems and Subsequent Storage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27082459. [PMID: 35458664 PMCID: PMC9028955 DOI: 10.3390/molecules27082459] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 03/23/2022] [Accepted: 03/24/2022] [Indexed: 12/05/2022]
Abstract
In this work, two vintages (2019 and 2020) of red-fleshed ‘Weirouge’ apples were processed with the innovative spiral filter press technology to investigate juice production in an oxygen-reduced atmosphere. After pressing, a more brilliant red color and appreciably higher amounts of oxidation-sensitive constituents (ascorbic acid, anthocyanins, and colorless (poly)phenols) were seen in spiral filter pressed juices compared to those produced with conventional systems (horizontal filter press and decanter). In a subsequent stability study (24 weeks storage at 4, 20, and 37 °C), the color and phenolic compounds were monitored and differences in the juices produced with the different pressing-systems were widely maintained during the storage period. The analyses of the anthocyanins and colorless (poly)phenols were conducted by UHPLC-DAD-ESI-QTOF-HR-MS/MS and UHPLC-DAD. The spiral filter press emerged as a promising technology for the production of juices with a more attractive color and a better retention of oxidation-sensitive constituents during processing and storage compared to conventional juices.
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7
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Buvé C, Pham HTT, Hendrickx M, Grauwet T, Van Loey A. Reaction pathways and factors influencing nonenzymatic browning in shelf-stable fruit juices during storage. Compr Rev Food Sci Food Saf 2021; 20:5698-5721. [PMID: 34596322 DOI: 10.1111/1541-4337.12850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 08/18/2021] [Accepted: 08/25/2021] [Indexed: 12/28/2022]
Abstract
The occurrence of nonenzymaticbrowning in fruit juices during storage is a major quality defect. It negatively affects consumer acceptance and consumption behavior and determines the shelf-life of these products. Although nonenzymatic browning of fruit juices has been the subject of research for a long time, the exact mechanism of the nonenzymatic browning reactions is not yet completely understood. This review paper aims to give an overview of the compounds and reactions playing a key role in nonenzymatic browning during the storage of fruit juices. The chemistry of the plausible reactions and their relative importance will be discussed. To better understand nonenzymatic browning, factors affecting these reactions will be reviewed and several strategies and methods to evaluate color changes and browning will be discussed. Nonenzymatic browning involves three main reactions: ascorbic acid degradation, acid-catalyzed sugar degradation, and Maillard-associated reactions. The most important NEB pathway depends on the matrix. Nonenzymatic browning is affected by many factors, such as the juice composition, the pH, the oxygen availability (packaging material), and the storage conditions. Nonenzymatic browning can thus be considered as a complex problem. To characterize color changes and browning and obtain insight into the browning mechanism of fruit juices, food scientists applied several approaches and strategies. These included the use of model systems with/without the addition of labeled compound and real systems as well as advanced analytical methods.
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Affiliation(s)
- Carolien Buvé
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven, Belgium
| | - Huong Tran Thuy Pham
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven, Belgium.,Current affiliation: Hue University, University of Agriculture and Forestry, Hue City, Vietnam
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven, Belgium
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven, Belgium
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Technology, Leuven, Belgium
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8
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Skrypec S, Doh H, Whiteside WS. Effect of oxygen scavenging films and modified atmosphere on the color quality of hot‐filled freestone peach puree. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13681] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Steven Skrypec
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
| | - Hansol Doh
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
| | - William Scott Whiteside
- Department of Food, Nutrition, and Packaging Sciences College of Agriculture, Clemson University Clemson South Carolina USA
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10
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Vitamin C loss kinetics and shelf life study in fruit-based baby foods during post packaging storage. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100453] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Jain V, Gurusamy T, Gayathri P, Ramanujam K. Oxygen sensitive 1-amino-2-naphthol immobilized functionalized-carbon nanotube electrode. NEW J CHEM 2020. [DOI: 10.1039/d0nj00438c] [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]
Abstract
Immobilization of 1-amino-2napthol (AN) is enhanced complexing with Cu2+ on multiwalled carbon nanotubes (f-MWCNT) surface. Oxygen is reduced at the ligand (AN) site into water, therefore AN–Cu2+ immobilized on MWCNT exhibits oxygen sensing.
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Affiliation(s)
- Vanshika Jain
- Clean Energy Lab
- Department of Chemistry
- Indian Institute of Technology Madras
- Chennai 600036
- India
| | - Tamilselvi Gurusamy
- Clean Energy Lab
- Department of Chemistry
- Indian Institute of Technology Madras
- Chennai 600036
- India
| | - Prakasam Gayathri
- Clean Energy Lab
- Department of Chemistry
- Indian Institute of Technology Madras
- Chennai 600036
- India
| | - Kothandaraman Ramanujam
- Clean Energy Lab
- Department of Chemistry
- Indian Institute of Technology Madras
- Chennai 600036
- India
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12
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Santos JLPD, Samapundo S, Pimentel GC, Van Impe J, Sant’Ana AS, Devlieghere F. Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds. Food Microbiol 2019; 84:103243. [DOI: 10.1016/j.fm.2019.103243] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 05/20/2019] [Accepted: 06/14/2019] [Indexed: 11/29/2022]
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13
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Ascorbic acid degradation in aqueous solution during UV-Vis irradiation. Food Chem 2019; 297:124864. [DOI: 10.1016/j.foodchem.2019.05.138] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 05/17/2019] [Accepted: 05/20/2019] [Indexed: 11/30/2022]
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14
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Nothling MD, McKenzie TG, Eastland IA, Chien HC, Collins J, Meyer AS, Qiao GG. Self-deoxygenating glassware. Chem Commun (Camb) 2019; 55:8544-8547. [PMID: 31268065 DOI: 10.1039/c9cc03477c] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
The removal of dissolved oxygen (O2) from solution is a prerequisite for many reactions, frequently requiring specialized equipment/reagents or expertise. Herein, we introduce a range of reusable, shelf-stable enzyme-functionalized glassware, which biocatalytically removes O2 from contained aqueous solutions. The effectiveness of the activated glassware is demonstrated by facilitating several O2-intolerant RAFT polymerizations.
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Affiliation(s)
- Mitchell D Nothling
- Department of Chemical and Biomolecular Engineering, The University of Melbourne, Melbourne, VIC 3010, Australia.
| | - Thomas G McKenzie
- Department of Chemical and Biomolecular Engineering, The University of Melbourne, Melbourne, VIC 3010, Australia.
| | - Isaac A Eastland
- Department of Chemical and Biomolecular Engineering, The University of Melbourne, Melbourne, VIC 3010, Australia.
| | - Hao-Che Chien
- Department of Chemical and Biomolecular Engineering, The University of Melbourne, Melbourne, VIC 3010, Australia.
| | - Joe Collins
- Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, MA, USA
| | - Anne S Meyer
- Department of Biotechnology and Biomedicine, Technical University of Denmark, 2800 Kgs, Lyngby, Denmark
| | - Greg G Qiao
- Department of Chemical and Biomolecular Engineering, The University of Melbourne, Melbourne, VIC 3010, Australia.
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15
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Li X, Ren JN, Fan G, Pan SY. Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4530-4543. [PMID: 30333650 PMCID: PMC6170366 DOI: 10.1007/s13197-018-3389-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/07/2018] [Accepted: 08/13/2018] [Indexed: 10/28/2022]
Abstract
This study focused on the changes of physicochemical and microbiological properties and aroma compounds of freshly-squeezed orange juice during storage at different temperatures. Aroma compounds were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the total aerobic plate counts of orange juice stored at room temperature and 37 °C was far more than 4 °C. Totally 33 aroma compounds were determined in these orange juices. Significant differences on the aroma compounds in orange juices stored at different temperatures were observed in the present study. Most of the terpenes decreased at 4 °C after 15 days' storage, while 10 and 8 terpenes increased during storage at room temperature and 37 °C. α-Terpineol and p-vinylguaiacol were the only off-flavor compounds found in juice stored at 4 °C and room temperature at late storage respectively. While terpinen-4-ol, 4-ethylguaiacol and p-vinylguaiacol were found in juice stored at 37 °C at late storage. α-Terpineol was the only off-flavor compound found in orange juice stored at 4 °C.
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Affiliation(s)
- Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Jing-Nan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
| | - Si-Yi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China
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16
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Ephrem E, Najjar A, Charcosset C, Greige-Gerges H. Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.06.021] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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17
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Dhakal S, Balasubramaniam V, Ayvaz H, Rodriguez-Saona LE. Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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A novel spiral-filter press for tomato processing: process impact on phenolic compounds, carotenoids and ascorbic acid content. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Uyttebroek M, Vandezande P, Van Dael M, Vloemans S, Noten B, Bongers B, Porto-Carrero W, Muñiz Unamunzaga M, Bulut M, Lemmens B. Concentration of phenolic compounds from apple pomace extracts by nanofiltration at lab and pilot scale with a techno-economic assessment. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12629] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | - Miet Van Dael
- VITO NV, Separation and Conversion Technology, Mol; Belgium
- Faculty of Business Economics, Centre for Environmental Sciences; Universiteit Hasselt, Diepenbeek; Belgium
| | - Sam Vloemans
- VITO NV, Separation and Conversion Technology, Mol; Belgium
| | - Bart Noten
- VITO NV, Separation and Conversion Technology, Mol; Belgium
| | - Bas Bongers
- VITO NV, Separation and Conversion Technology, Mol; Belgium
| | | | | | - Metin Bulut
- VITO NV, Separation and Conversion Technology, Mol; Belgium
| | - Bert Lemmens
- VITO NV, Separation and Conversion Technology, Mol; Belgium
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20
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Barriers and Chemistry in a Bottle: Mechanisms in Today’s Oxygen Barriers for Tomorrow’s Materials. APPLIED SCIENCES-BASEL 2017. [DOI: 10.3390/app7070665] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Gómez Ruiz B, Roux S, Courtois F, Bonazzi C. Spectrophotometric method for fast quantification of ascorbic acid and dehydroascorbic acid in simple matrix for kinetics measurements. Food Chem 2016; 211:583-9. [DOI: 10.1016/j.foodchem.2016.05.107] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 05/10/2016] [Accepted: 05/16/2016] [Indexed: 02/02/2023]
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22
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Hidalgo FJ, León MM, Zamora R. Amino acid decarboxylations produced by lipid-derived reactive carbonyls in amino acid mixtures. Food Chem 2016; 209:256-61. [DOI: 10.1016/j.foodchem.2016.04.032] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Revised: 04/08/2016] [Accepted: 04/12/2016] [Indexed: 10/21/2022]
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23
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A mechanistic and probabilistic model estimating micronutrient losses in industrial food processing: Vitamin C and canned green beans, a case-study. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.051] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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24
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Changes in nutritional value of a multi-vitamins fortified juice packed in glass and standard PET bottles. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.039] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Kowalczyk D. Biopolymer/candelilla wax emulsion films as carriers of ascorbic acid – A comparative study. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.034] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Wibowo S, Grauwet T, Santiago JS, Tomic J, Vervoort L, Hendrickx M, Van Loey A. Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability. Food Chem 2015; 187:140-51. [DOI: 10.1016/j.foodchem.2015.03.131] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Revised: 03/27/2015] [Accepted: 03/28/2015] [Indexed: 10/23/2022]
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27
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Johnson DR, Decker EA. The Role of Oxygen in Lipid Oxidation Reactions: A Review. Annu Rev Food Sci Technol 2015; 6:171-90. [DOI: 10.1146/annurev-food-022814-015532] [Citation(s) in RCA: 131] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- David R. Johnson
- Chenoweth Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003;
| | - Eric A. Decker
- Chenoweth Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003;
- Bioactive Natural Products Research Group, Department of Biochemistry, King Abdulaziz University, Jeddah 21589, Saudi Arabia
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28
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De Paepe D, Coudijzer K, Noten B, Valkenborg D, Servaes K, De Loose M, Diels L, Voorspoels S, Van Droogenbroeck B. A comparative study between spiral-filter press and belt press implemented in a cloudy apple juice production process. Food Chem 2015; 173:986-96. [DOI: 10.1016/j.foodchem.2014.10.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 09/13/2014] [Accepted: 10/04/2014] [Indexed: 11/28/2022]
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29
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De Paepe D, Coudijzer K, Noten B, Valkenborg D, Servaes K, De Loose M, Diels L, Voorspoels S, Van Droogenbroeck B. Pilot-scale production of cloudy juice from low-quality pear fruit under low-oxygen conditions. Food Chem 2015; 173:827-37. [DOI: 10.1016/j.foodchem.2014.10.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 09/13/2014] [Accepted: 10/04/2014] [Indexed: 10/24/2022]
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30
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Effect of modified atmosphere on polyphenols during storage of pasteurised strawberry purées. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.038] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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31
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Xu H, Hao Q, Yuan F, Gao Y. Nonenzymatic Browning Criteria to Sea Buckthorn Juice during Thermal Processing. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12128] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Honggao Xu
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Qinfeng Hao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Fang Yuan
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Yanxiang Gao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
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Ryo S, Barringer SA. Effect of Storage, Oxygen and Concentration on the Levels of Key Volatiles in Processed Orange Juice. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12255] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Samuel Ryo
- Food Science and Technology; The Ohio State University; Columbus OH 43221
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Oliveira A, Almeida DPF, Pintado M. Changes in Phenolic Compounds During Storage of Pasteurized Strawberry. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1239-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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34
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Changes in nutritional and sensory properties of orange juice packed in PET bottles: An experimental and modelling approach. Food Chem 2013; 141:3827-36. [DOI: 10.1016/j.foodchem.2013.06.076] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Revised: 06/11/2013] [Accepted: 06/18/2013] [Indexed: 11/19/2022]
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35
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Altunkaya A. Effect of Grape Leaf Extract on Phenolic Profile and Browning of Fresh-Cut Lettuce (Lactuca sativa). J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00803.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Arzu Altunkaya
- Food Engineering Department; Faculty of Architecture and Engineering; Yuzuncu Yıl University; Zeve Campus TR-65080 Van Turkey
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36
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Diop Ndiaye N, Dhuique-Mayer C, Cisse M, Dornier M. Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:12018-12027. [PMID: 21981680 DOI: 10.1021/jf203582k] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Detarium senegalense J.F. Gmel (ditax) is a forest tree found in Senegal the fruits of which are characterized by an attractive green flesh with a high amount in ascorbic acid. It is generally consumed as a nectar in Senegal. In this study, the main pigments of ditax pulp were identified and quantified by HPLC-DAD. Pheophytin a (128 mg/kg), which represents 58% of the total pigments, followed by hydroxypheophytin a' (33 mg/kg), chlorophyll b (24 mg/kg), and chlorophyll a (20 mg/kg) was the major pigment of ditax pulp. Lutein and β-carotene were present in lower amounts (4.6 and 3.6 mg/kg, respectively). The thermal degradation kinetics of pheophytin a, hydroxypheophytin a', and ascorbic acid were determined at temperatures ranging from 60 to 95 °C in ditax nectar. Pheophytin a was the most heat sensitive. Thermal processing induced the formation of degradation products such as pyropheophytin a and pyropheophytin b. The kinetics parameters have been calculated according to the models of Arrhenius, Eyring, and Ball. Following the Arrhenius relation, activation energies of pheophytin a, hydroxypheophytin a', and ascorbic acid were, respectively, 79, 74, and 46 kJ mol(-1). Losses calculated during isothermal treatments were close to experimental losses in pheophytin a, hydroxypheophytin a', and ascorbic acid. The Eyring model can then be used to predict chlorophyll pigments and vitamin C losses during pasteurization of the nectar (<10%).
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Affiliation(s)
- Nafissatou Diop Ndiaye
- Institut de Technologie Alimentaire, Route des Pères Maristes, BP 2765 Dakar-Hann, Senegal
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Altunkaya A. Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa). Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.101] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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