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Zhong S, Kopec RE. Bioaccessibility and Caco-2 Cell Uptake of Iron Chlorophyllin Using A Biologically Relevant Digestion Model. J Nutr Biochem 2024:109698. [PMID: 38969147 DOI: 10.1016/j.jnutbio.2024.109698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 05/08/2024] [Accepted: 06/28/2024] [Indexed: 07/07/2024]
Abstract
Iron deficiency remains a top nutrient deficiency worldwide. Iron chlorophyllin (IC), a compound structurally analogous to heme, utilizes the protoporphyrin ring of chlorophyll to bind iron. IC has previously been shown to deliver more iron to Caco-2 cells than FeSO4, the most common form prescribed for supplementation. However, previous test conditions used digestive conditions outside of those observed in humans. This study sought to assess IC bioaccessibility and Caco-2 cell uptake using physiologically relevant digestive solutions, pH, and incubation time, as compared to other iron sources (i.e. FeSO4, and hemoglobin (Hb)). Co-digestion with ascorbic acid (AA) and albumin was also investigated. Following gastric, duodenal, and jejunal digestion, IC-bound iron was less bioaccessible than iron delivered as FeSO4, and IC-bound iron was less bioaccessible than Hb-bound iron. IC-bound iron bioaccessibility was not affected by AA and was enhanced 2x with co-digested with a low dose of albumin. However, Caco-2 cell incubation with IC-containing digesta increased cell ferritin 2.5x more than FeSO4 alone, and less than Hb. IC with AA or with 400 mg albumin also increased cell ferritin more than IC alone, with the greatest increases observed following incubation of digesta containing IC + AA + 400 mg albumin. These results suggest IC can serve as an improved source of iron for supplementation as compared to FeSO4. These results also support further in vivo investigations of IC-based iron delivery in populations at risk of iron deficiency.
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Affiliation(s)
- Siqiong Zhong
- OSU Interdisciplinary Nutrition Graduate Program, Department of Human Sciences, The Ohio State University, Columbus, OH, 43210
| | - Rachel E Kopec
- OSU Interdisciplinary Nutrition Graduate Program, Department of Human Sciences, The Ohio State University, Columbus, OH, 43210; Foods for Health Discovery Theme, The Ohio State University, Columbus, OH, 43210.
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Mandal BK, Ling YC. Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods. Molecules 2023; 28:molecules28104012. [PMID: 37241753 DOI: 10.3390/molecules28104012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/05/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Of the different quality parameters of any food commodity or beverage, color is the most important, attractive and choice-affecting sensory factor to consumers and customers. Nowadays, food industries are interested in making the appearance of their food products attractive and interesting in order to appeal to consumers/customers. Natural green colorants have been accepted universally due to their natural appeal as well as their nontoxic nature to consumers. In addition, several food safety issues mean that natural green colorants are preferable to synthetic food colorants, which are mostly unsafe to the consumers but are less costly, more stable, and create more attractive color hues in food processing. Natural colorants are prone to degradation into numerous fragments during food processing, and thereafter, in storage. Although different hyphenated techniques (especially high-performance liquid chromatography (HPLC), LC-MS/HRMS, and LC/MS-MS are extensively used to characterize all these degradants and fragments, some of them are not responsive to any of these techniques, and some substituents in the tetrapyrrole skeleton are insensitive to these characterization tools. Such circumstances warrant an alternative tool to characterize them accurately for risk assessment and legislation purposes. This review summarizes the different degradants of chlorophylls and chlorophyllins under different conditions, their separation and identification using various hyphenated techniques, national legislation regarding them, and the challenges involved in their analysis. Finally, this review proposes that a non-targeted analysis method that combines HPLC and HR-MS assisted by powerful software tools and a large database could be an effective tool to analyze all possible chlorophyll and chlorophyllin-based colorants and degradants in food products in the future.
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Affiliation(s)
- Badal Kumar Mandal
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, India
| | - Yong-Chien Ling
- Department of Chemistry, National Tsing Hua University, Hsinchu 30013, Taiwan
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Zhong S, Bird A, Kopec RE. The Metabolism and Potential Bioactivity of Chlorophyll and Metallo‐chlorophyll Derivatives in the Gastrointestinal Tract. Mol Nutr Food Res 2021; 65:e2000761. [DOI: 10.1002/mnfr.202000761] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 12/08/2020] [Indexed: 12/24/2022]
Affiliation(s)
- Siqiong Zhong
- OSU Interdisciplinary Nutrition Graduate Program, Department of Human Sciences The Ohio State University Columbus OH 43214 USA
| | - Amanda Bird
- OSU Interdisciplinary Nutrition Graduate Program, Department of Human Sciences The Ohio State University Columbus OH 43214 USA
- Department of Molecular Genetics The Ohio State University Columbus OH 43214 USA
| | - Rachel E. Kopec
- OSU Interdisciplinary Nutrition Graduate Program, Department of Human Sciences The Ohio State University Columbus OH 43214 USA
- Foods for Health Discovery Theme The Ohio State University Columbus OH 43214 USA
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Pérez-Gálvez A, Viera I, Roca M. Development of an accurate and direct method for the green food colorants detection. Food Res Int 2020; 136:109484. [PMID: 32846566 DOI: 10.1016/j.foodres.2020.109484] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 10/24/2022]
Abstract
Color impression represents between 60 and 90% of the final acceptance/rejection choice made by consumers. Consequently, color additives are attribute standards for our daily life in any market and any culture. Currently, authorized natural green food colorants comprise several copper-chelated chlorophyll derivatives. Both the raw materials and the manufacturing processes for the acquisition of these green food colorants are numerous and diverse. Hence, each producer applies its own know-how to obtain 'signature' green colorant products. Indeed, the chlorophyll profile of these products is partially known and may substantially differ among batches, while their identification just by HPLC-UV-Vis is not complete. Native chlorophylls do not chelate copper. Therefore, we propose a fast and specific method for copper chlorophyll detection, as indicative (except in a few fermented foods) of probable green food colorant addition or "re-greening" with copper salts. The new method is based on the characteristic isotopic pattern of the copper chlorophyll derivatives and does not require the precise characterization of the corresponding chlorophyll structure. This accurate methodology, based on a specific HPLC-ESI/APCI-HRMS method assisted with powerful post-processing software, is versatile as it can be used for other metallo-chlorophyll complexes also applied to improve the green coloration of food products.
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Affiliation(s)
- Antonio Pérez-Gálvez
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
| | - Isabel Viera
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
| | - María Roca
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
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Hak K, Ritchie RJ, Dummee V. Bioaccumulation and physiological responses of the Coontail, Ceratophyllum demersum exposed to copper, zinc and in combination. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2020; 189:110049. [PMID: 31812820 DOI: 10.1016/j.ecoenv.2019.110049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 11/29/2019] [Accepted: 12/02/2019] [Indexed: 06/10/2023]
Abstract
Ceratophyllum demersum is a submerged aquatic angiosperm which is fast growing in contaminated water. This plant has no roots and so takes up nutrients from the water column without the complicating factor of differential shoot/root uptake of nutrients. This study aimed to compare the bioaccumulative capacities of Cu, Zn and their combination by C. demersum and physiological responses (growth, chlorophyll content, and photosynthetic rate) of C. demersum to Cu and Zn. Additionally, pulse amplitude modulation (PAM) technology and integrating sphere spectrometer were applied to detect copper and zinc toxicity effects on the light reactions of photosynthesis C. demersum is an aquatic plant that could be a good accumulator of Cu and Zn in actual solution in the water column. Additionally, RGR (relative growth rate) and chlorophyll content of C. demersum show that toxic effects of Cu or Zn increased over time. Cu and Zn effects manifested themselves more slowly than expected: at least 5 to 10 d were needed for noticeable effects both macroscopically (physical appearance), biochemical (chlorophyll content) and from measurements of photosynthesis using Pulse Amplitude Modulation (PAM) fluorometry. Moreover, the combination of Cu and Zn caused more toxic effect than either Cu or Zn separately. Whole plant scans using an integrating sphere spectrophotometer showed that Cu, Zn and Zn + Cu toxicity effects could be identified from spectral scans but were not specific enough for Cu, Zn and Zn + Cu toxicity to be distinguished from one another.
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Affiliation(s)
- Kosal Hak
- Interdisciplinary Graduate School of Earth System Science and Andaman Natural Disaster Management, Prince of Songkla University, Phuket Campus, Kathu, Phuket, 83120, Thailand.
| | - Raymond J Ritchie
- Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket, 83120, Thailand.
| | - Vipawee Dummee
- Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket, 83120, Thailand.
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Mathiyalagan S, Mandal BK, Sinha M, Ling YC. Synthesis of different metallochlorophyllins and quantification in food samples by reversed phase – high performance liquid chromatography. Nat Prod Res 2018; 33:3120-3126. [DOI: 10.1080/14786419.2018.1521403] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Siva Mathiyalagan
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology (VIT), Vellore, India
| | - Badal Kumar Mandal
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology (VIT), Vellore, India
| | - Madhulika Sinha
- Department of Chemistry, National Tsing Hua University, Hsinchu, Taiwan
| | - Yong-Chien Ling
- Department of Chemistry, National Tsing Hua University, Hsinchu, Taiwan
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Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage. Food Chem 2017; 239:704-711. [PMID: 28873625 DOI: 10.1016/j.foodchem.2017.07.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 06/23/2017] [Accepted: 07/02/2017] [Indexed: 12/21/2022]
Abstract
The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimising essential oil's sensory impact, was evaluated in this work. The in vitro assays of free antifungal agents were performed against five fungal strains; meanwhile, the emulsions assays were conducted against Aspergillus niger given its strong resistance and its relevance in strawberry products. The emulsion formulated with 0.08mg/g of essential oil was able to inhibit mould growth after the incubation period. The incorporation of zinc gluconate or trans-ferulic acid, independently of the concentration used, allowed to reduce a 25% the amount of essential oil needed to inhibit the microbial growth. The combination of antifungal agents in the emulsions has demonstrated to be an effective alternative to reduce the amount of essential oil employed, maintaining the hygienic quality and sensory profile of the strawberry jam.
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Miazek K, Iwanek W, Remacle C, Richel A, Goffin D. Effect of Metals, Metalloids and Metallic Nanoparticles on Microalgae Growth and Industrial Product Biosynthesis: A Review. Int J Mol Sci 2015; 16:23929-69. [PMID: 26473834 PMCID: PMC4632732 DOI: 10.3390/ijms161023929] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 09/11/2015] [Accepted: 09/24/2015] [Indexed: 12/29/2022] Open
Abstract
Microalgae are a source of numerous compounds that can be used in many branches of industry. Synthesis of such compounds in microalgal cells can be amplified under stress conditions. Exposure to various metals can be one of methods applied to induce cell stress and synthesis of target products in microalgae cultures. In this review, the potential of producing diverse biocompounds (pigments, lipids, exopolymers, peptides, phytohormones, arsenoorganics, nanoparticles) from microalgae cultures upon exposure to various metals, is evaluated. Additionally, different methods to alter microalgae response towards metals and metal stress are described. Finally, possibilities to sustain high growth rates and productivity of microalgal cultures in the presence of metals are discussed.
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Affiliation(s)
- Krystian Miazek
- AgricultureIsLife Platform, University of Liege-Gembloux Agro-Bio Tech, Passage des Déportés 2, Gembloux B-5030, Belgium.
| | - Waldemar Iwanek
- Faculty of Mathematics and Natural Sciences, the Jan Kochanowski University in Kielce, Swietokrzyska 15, Kielce 25-406, Poland.
| | - Claire Remacle
- Genetics and Physiology of Microalgae, Institute of Botany, University of Liege, B22, 27, Bld du Rectorat, Liège B-4000, Belgium.
| | - Aurore Richel
- Unit of Biological and Industrial Chemistry, University of Liege-Gembloux Agro-Bio Tech, Passage des Déportés 2, Gembloux B-5030, Belgium.
| | - Dorothee Goffin
- Cellule Innovation et Créativité, University of Liege-Gembloux Agro-Bio Tech, Passage des Déportés 2, Gembloux B-5030, Belgium.
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Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A. The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1670-1677. [PMID: 25131513 DOI: 10.1002/jsfa.6870] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2014] [Revised: 08/07/2014] [Accepted: 08/07/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Zinc chloride has been used previously as a preservative in directly brined olives with promising results. However, this is the first time that the effects of ZnCl2 addition (0-1 g L(-1) ) on green Spanish-style table olive (cv. Manzanilla) packaging has been studied. RESULTS The presence of ZnCl2 affected the physico-chemical characteristics of the products; the presence of the Zn led to lower pH values (particularly just after packaging) and titratable and combined acidity values than the control but did not produce clear trends in the colour parameters. No Enterobacteriaceae were found in any of the treatments evaluated. At the highest ZnCl2 concentrations, the lactic acid bacteria were inhibited while, unexpectedly, its presence showed a lower effect than potassium sorbate against the yeast population. Regardless of the use of potassium sorbate or ZnCl2 , the packages had a reduced microbial biodiversity because only Lactobacillus pentosus and Pichia galeiformis were found at the end of the shelf life. With respect to organoleptic characteristics, the presentations containing ZnCl2 were not differentiated from the traditional product. CONCLUSION Zinc chloride was less efficient than potassium sorbate as a yeast inhibitor in green Spanish-style olives, showing clear presentation style dependent behaviour for this property. Its presence produced significant changes in chemical parameters but scarcely affected colour or sensory characteristics.
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Affiliation(s)
- Joaquín Bautista-Gallego
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Avda\Padre García Tejero, n° 4, 41012, Seville, Spain
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Jung J, Cavender G, Simonsen J, Zhao Y. Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3031-3038. [PMID: 25754926 DOI: 10.1021/acs.jafc.5b00616] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This study investigated the mechanisms of anthocyanin pigment retention using Fe(3+)-anthocyanin complexation and cellulose nanofiber (CNF)/sodium alginate (SA) layer-by-layer (LBL) coatings on thermally processed blueberries in aqueous media. Anthocyanin pigments were polymerized through complexation with Fe(3+) but readily degraded by heat (93 °C for 7 min) in the aqueous media because of poor stability. CNF/SA LBL coating was successful to retain anthocyanin pigments in thermally processed blueberries. Fruits coated with CNF containing CaCl2 followed by treatment in a SA bath formed a second hydrogel layer onto the CNF layer (LBL coating system) through cross-linking between Ca(2+) and alginic acid. Methyl-cellulose-modified CNF improved the interactions between CNF, the fruit surface, and the SA layer. This study demonstrated that the CNF/SA LBL coating system was effective to retain anthocyanin pigments on thermally processed whole blueberries, whereas no combined benefit of complexation with coating was observed. Results explained the mechanisms of the new approaches for developing colorful and nutritionally enhanced anthocyanin-rich fruit products.
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Unveiling Zn hyperaccumulation in Juncus acutus: Implications on the electronic energy fluxes and on oxidative stress with emphasis on non-functional Zn-chlorophylls. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2014; 140:228-39. [DOI: 10.1016/j.jphotobiol.2014.07.019] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2014] [Revised: 06/30/2014] [Accepted: 07/29/2014] [Indexed: 11/22/2022]
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Gallardo-Guerrero L, Gandul-Rojas B, Moreno-Baquero JM, López-López A, Bautista-Gallego J, Garrido-Fernández A. Pigment, physicochemical, and microbiological changes related to the freshness of cracked table olives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3737-3747. [PMID: 23528105 DOI: 10.1021/jf400240e] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The changes in chloroplastic pigments, mineral nutrients, and characteristics related to freshness were studied during storage and packing of cracked seasoned olives. Cracking produced an initial loss in green pigments and color degradation. Later, storage caused a progressive degradation of chlorophylls and carotenoids, with a slower rate in refrigerated fruits (which preserved the greenish tones better), but after packing (and storage at room temperature), the differential effect disappeared and, at the end of the study, all olives showed similar pigment transformations, which were correlated with CIE a* and hue. Processing led to a Na content increase in olive flesh (and Ca and Zn, when added) but marked losses in the other mineral nutrients. Sodium metabisulfite and ZnCl₂ promoted LAB growth while inhibiting yeast, thus enhancing product stability, and erythorbic acid caused yeast growth and firmness deterioration.
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Kumar R, Rajamanickam R, Nadanasabapathi S. Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.49115] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Bautista-Gallego J, Romero-Gil V, Garrido-Fernández A, Arroyo-López F. Modeling the inhibitory effects of zinc chloride on table olive related yeasts. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.08.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A. Evaluating the effects of zinc chloride as a preservative in cracked table olive packing. J Food Prot 2011; 74:2169-76. [PMID: 22186060 DOI: 10.4315/0362-028x.jfp-11-201] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This survey studies the influence of different zinc chloride concentrations (0.050, 0.075, and 0.100%, wt/vol) on the shelf life of "Aceituna Aloreña de Málaga" table olives. The Enterobacteriaceae population significantly (P ≤ 0.05) decreased in treatments containing 0.050 and 0.100% ZnCl(2), and those with 0.075% ZnCl(2) had also lower average counts than those observed under the usual packaging conditions (0.12% potassium sorbate). Lactic acid bacteria increased for treatments with 0.050 and 0.075% ZnCl(2), but in the presence of 0.100% they practically disappeared at the end of the shelf life period (∼3 months). With respect to yeasts, populations of these microorganisms significantly decreased with the first two concentrations (0.050 and 0.075%) but showed a slight increase in the presence of 0.100% of ZnCl(2), although remaining markedly below populations observed with potassium sorbate packing. The use of this chloride salt also led to products with higher concentrations of sugars in brine because of its selective microbial inhibition. Finally, olives treated with 0.075% ZnCl(2) showed an improved sensory profile.
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Affiliation(s)
- J Bautista-Gallego
- Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avda. Padre García Tejero, n° 4, 41012, Seville, Spain
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SENKLANG PORRARUD, ANPRUNG PRANEE. OPTIMIZING ENZYMATIC EXTRACTION OF Zn-CHLOROPHYLL DERIVATIVES FROM PANDAN LEAF USING RESPONSE SURFACE METHODOLOGY. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2009.00393.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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