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Thermal and pH stability of Justicia spicigera (Mexican honeysuckle) pigments: Application of mathematical probabilistic models to predict pigments stability. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 6:100158. [PMID: 36578793 PMCID: PMC9791589 DOI: 10.1016/j.fochms.2022.100158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 12/05/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022]
Abstract
Kinetic and probabilistic (Time-to-Failure, TTF) models were used to predict the color (L*, a*, b* total color differences (ΔE), Hue and Chroma) stability of Justicia spicigera leaves pigments subjected to different temperatures (40 - 80 °C) and pHs (2 - 12). The change in pH caused different hues (from 60° = orange red to 268° = deep-blue) due to the shift effect of anthocyanins in the extract. Temperatures higher than 60 °C increased the color degradation. High heat sensitivity was observed at pH 4 (Ea = 90.27) and 10 (Ea = 154.99 kJ/mol). The Time-to-Failure model for both ΔE and Hue describes the effect of pH and temperature in the J. spicigera extracts. High pHs and temperatures applied to the extracts increased the probability of showing ΔEs > 4 or Hue changes over 20 %. Nearby the neutral region of pH, pigments of J. spicigera were more stable. The TTF model might be a useful tool to describe and predict the behavior of pigments added to foods.
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Gómez-Maqueo A, Escobedo-Avellaneda Z, Welti-Chanes J. Phenolic Compounds in Mesoamerican Fruits-Characterization, Health Potential and Processing with Innovative Technologies. Int J Mol Sci 2020; 21:E8357. [PMID: 33171785 PMCID: PMC7664671 DOI: 10.3390/ijms21218357] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 10/05/2020] [Accepted: 10/29/2020] [Indexed: 02/07/2023] Open
Abstract
Diets rich in phenolic compounds have been associated to reducing the risk of metabolic syndrome and its derived disorders. Fruits are healthy components of the human diet because of their vitamin, mineral, fiber and phenolic profile. However, they have a short shelf-life which is limited by microbiological growth and enzymatic activity. Innovative preservation methods such as high hydrostatic pressure, pulsed electric fields, ultrasound, microwave, cold plasma and ultraviolet light have become popular for the processing of fruits because they can preserve nutritional quality. In this review, the phenolic profile and health potential of 38 Mesoamerican fruits were assessed. Phenolic compounds were classified based on their contribution to the diet as flavonoids, phenolic acids, tannin, lignins and stilbenoids. Due to this composition, fruits showed a wide range of bioactivities which included anti-inflammatory, anti-diabetic, anti-hypertensive and anti-obesity activities, among others. Phenolic content in fruits submitted to innovative food processing technologies depended on parameters such as enzymatic activity, antioxidant capacity, microstructure integrity and cell viability. Innovative technologies could increase phenolic content while assuring microbiological safety by (i) promoting the release of bound phenolic compounds during processing and (ii) inducing the synthesis of phenolic compounds by activation of phenylpropanoid pathway during storage.
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Affiliation(s)
- Andrea Gómez-Maqueo
- Food Structure Team, Clinical Nutrition Research Center, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Research and Technology, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore;
| | - Zamantha Escobedo-Avellaneda
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey 64849, Nuevo León, Mexico
| | - Jorge Welti-Chanes
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey 64849, Nuevo León, Mexico
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Rodríguez-Campos SV, Hernández-Carranza P, Ávila-Sosa R, Ruiz-López II, Ochoa-Velasco CE. Effect of natural extracts addition on antioxidant, color and sensory properties of avocado (Persea americana cv. criollo sp.) puree. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00509-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Elizondo-Montemayor L, Ramos-Parra PA, Jacobo-Velázquez DA, Treviño-Saldaña N, Marín-Obispo LM, Ibarra-Garza IP, Garcia-Amezquita LE, Del Follo-Martínez A, Welti-Chanes J, Hernández-Brenes C. High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1731610] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Leticia Elizondo-Montemayor
- Tecnologico de Monterrey, Clinical Nutrition and Obesity Research Center, Escuela de Medicina, Monterrey, Mexico
- Tecnologico de Monterrey, Cátedra de Cardiología y Medicina Vascular, Instituto de Cardiología y Medicina Vascular, Hospital Zambrano-Hellion, St. Patrick’s Battalion, San Pedro Garza García, Mexico
| | - Perla A. Ramos-Parra
- Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, México
- Tecnologico de Monterrey, Centro de Biotecnologia-FEMSA, Monterrey, México
| | | | - Niria Treviño-Saldaña
- Tecnologico de Monterrey, Clinical Nutrition and Obesity Research Center, Escuela de Medicina, Monterrey, Mexico
- Tecnologico de Monterrey, Cátedra de Cardiología y Medicina Vascular, Instituto de Cardiología y Medicina Vascular, Hospital Zambrano-Hellion, St. Patrick’s Battalion, San Pedro Garza García, Mexico
| | - Luis M. Marín-Obispo
- Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, México
- Tecnologico de Monterrey, Centro de Biotecnologia-FEMSA, Monterrey, México
| | - Ingrid P. Ibarra-Garza
- Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, México
- ALFA, Centro de Tecnología de Sigma Alimentos, Apodaca, Mexico
| | | | | | - Jorge Welti-Chanes
- Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, México
| | - Carmen Hernández-Brenes
- Tecnologico de Monterrey, Escuela de Ingeniería yCiencias, Monterrey, México
- Tecnologico de Monterrey, Centro de Biotecnologia-FEMSA, Monterrey, México
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Kaushik N, Rao PS, Mishra HN. Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage. FOOD SCI TECHNOL INT 2017; 24:15-34. [PMID: 28835121 DOI: 10.1177/1082013217724578] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Storage stability and shelf-life of mango pulp packed in three different packaging films and processed using an optimized thermal-assisted high pressure processing treatment 'HPP' (600 MPa/52 ℃/10 min) was analyzed during refrigerated (5 ℃) and accelerated (37 ℃) storage and compared with the conventional thermal treatment 'TT' (0.1 MPa/95 ℃/15 min). After processing, HPP resulted in relatively lower total color difference (3.5), retained higher ascorbic acid (95%), total phenolics (106%), total flavonoids content (118%) in mango pulp compared to TT, with values of 5.0, 62, 83, 73%, respectively. However, HPP led to ∼50% enzymes inactivation (pectin methylesterase, polyphenol oxidase, peroxidase) in comparison to >90% obtained during TT. Both HPP and TT resulted in > 5 log10 units reduction of the studied microorganisms to give a safe product. In contrast to the refrigerated storage, quality changes under accelerated conditions were found to be considerably rapid and dependent on packaging material irrespective of the method of processing. Shelf-life under refrigeration was limited by microbial growth and sensory quality; whereas, browning restricted the shelf-life during accelerated storage. HPP in aluminum-based retort pouch was adjudged superior processing -packaging combination for maximizing the shelf-life of mango pulp to 120 and 58 days during refrigerated and accelerated storage, respectively. In comparison, TT led to higher quality changes upon processing than HPP and resulted in shelf-life of 110 and 58 days under the same packaging and storage conditions, respectively.
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Affiliation(s)
- Neelima Kaushik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - P Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - H N Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
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Pérez Pulido R, Grande Burgos MJ, Gálvez A, Lucas R. Changes in bacterial diversity of refrigerated mango pulp before and after treatment by high hydrostatic pressure. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.050] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Kaushik N, Rao PS, Mishra H. Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.062] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Kaushik N, Nadella T, Rao PS. Impact of pH and Total Soluble Solids on Enzyme Inactivation Kinetics during High Pressure Processing of Mango (Mangifera indica) Pulp. J Food Sci 2015; 80:E2459-70. [PMID: 26444301 DOI: 10.1111/1750-3841.13069] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2015] [Accepted: 08/10/2015] [Indexed: 11/28/2022]
Abstract
UNLABELLED This study was undertaken with an aim to enhance the enzyme inactivation during high pressure processing (HPP) with pH and total soluble solids (TSS) as additional hurdles. Impact of mango pulp pH (3.5, 4.0, 4.5) and TSS (15, 20, 25 °Brix) variations on the inactivation of pectin methylesterase (PME), polyphenol oxidase (PPO), and peroxidase (POD) enzymes were studied during HPP at 400 to 600 MPa pressure (P), 40 to 70 °C temperature (T), and 6- to 20-min pressure-hold time (t). The enzyme inactivation (%) was modeled using second order polynomial equations with a good fit that revealed that all the enzymes were significantly affected by HPP. Response surface and contour models predicted the kinetic behavior of mango pulp enzymes adequately as indicated by the small error between predicted and experimental data. The predicted kinetics indicated that for a fixed P and T, higher pulse pressure effect and increased isobaric inactivation rates were possible at lower levels of pH and TSS. In contrast, at a fixed pH or TSS level, an increase in P or T led to enhanced inactivation rates, irrespective of the type of enzyme. PPO and POD were found to have similar barosensitivity, whereas PME was found to be most resistant to HPP. Furthermore, simultaneous variation in pH and TSS levels of mango pulp resulted in higher enzyme inactivation at lower pH and TSS during HPP, where the effect of pH was found to be predominant than TSS within the experimental domain. PRACTICAL APPLICATION Exploration of additional hurdles such as pH, TSS, and temperature for enzyme inactivation during high pressure processing of fruits is useful from industrial point of view, as these parameters play key role in preservation process design.
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Affiliation(s)
- Neelima Kaushik
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, P.O. Box 721302, West Bengal, India
| | - Tejaswi Nadella
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, P.O. Box 721302, West Bengal, India
| | - P Srinivasa Rao
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, P.O. Box 721302, West Bengal, India
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Jacobo-Velázquez DA, Castellanos-Dohnal G, Caballero-Mata P, Hernández-Brenes C. Cambios bioquímicos durante el almacenamiento de puré de aguacate adicionado con antioxidantes naturales y procesado con alta presión hidrostática. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.775185] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Woolf AB, Wibisono R, Farr J, Hallett I, Richter L, Oey I, Wohlers M, Zhou J, Fletcher GC, Requejo-Jackman C. Effect of high pressure processing on avocado slices. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.02.011] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Castro W, Cruz A, Bisinotto M, Guerreiro L, Faria J, Bolini H, Cunha R, Deliza R. Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation. J Dairy Sci 2013; 96:16-25. [DOI: 10.3168/jds.2012-5590] [Citation(s) in RCA: 91] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Accepted: 07/29/2012] [Indexed: 11/19/2022]
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Giménez A, Ares F, Ares G. Sensory shelf-life estimation: A review of current methodological approaches. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Corrigan V, Hedderley D, Harvey W. Modeling the Shelf Life of Fruit-Filled Snack Bars Using Survival Analysis and Sensory Profiling Techniques. J SENS STUD 2012. [DOI: 10.1111/joss.12006] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Virginia Corrigan
- The New Zealand Institute for Plant & Food Research Limited; Palmerston North 4442 New Zealand
| | - Duncan Hedderley
- The New Zealand Institute for Plant & Food Research Limited; Palmerston North 4442 New Zealand
| | - Winna Harvey
- The New Zealand Institute for Plant & Food Research Limited; Christchurch New Zealand
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Jacobo-Velázquez DA, Hernández-Brenes C. Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.05.001] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Jacobo-Velázquez DA, Hernández-Brenes C. Sensory Shelf-Life Limiting Factor of High Hydrostatic Pressure Processed Avocado Paste. J Food Sci 2011; 76:S388-95. [DOI: 10.1111/j.1750-3841.2011.02259.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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