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Elcik BE, Kirkin C. Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment. Food Sci Nutr 2024; 12:526-533. [PMID: 38268864 PMCID: PMC10804085 DOI: 10.1002/fsn3.3791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 10/06/2023] [Accepted: 10/13/2023] [Indexed: 01/26/2024] Open
Abstract
Ground and unground dandelion roots were subjected to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for 0 (control), 10, or 20 min. Then, infusions of the pretreated dandelion roots in water were prepared, and the changes in color, total phenolic content (TPC), antioxidant activity, and sensory properties were investigated. The 20-min pretreatment increased the b* value, TPC, antioxidant activity, and sage odor of the ground dandelion root infusions compared with the control, whereas decreases in the TPC, antioxidant activity, and sage odor were noted in the 10-min pretreated infusions of the unground roots. DBDCP pretreatment did not affect the overall likeliness of infusions of ground and unground roots. In addition, the TPC, antioxidant activity, and overall likeliness of infusions of the ground dandelion roots were higher than those of the unground samples. In conclusion, it can be said that the DBDCP pretreatment can be utilized to improve the TPC and antioxidant activity of ground dandelion roots.
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Affiliation(s)
- Berfin Eda Elcik
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityIstanbulTürkiye
| | - Celale Kirkin
- Department of Food Engineering, Faculty of Chemical and Metallurgical EngineeringIstanbul Technical UniversityIstanbulTürkiye
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2
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Mahmood N, Muhoza B, Kothakot A, Munir Z, Huang Y, Zhang Y, Pandiselvam R, Iqbal S, Zhang S, Li Y. Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13286. [PMID: 38284581 DOI: 10.1111/1541-4337.13286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 01/30/2024]
Abstract
Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment-induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in-depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.
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Affiliation(s)
- Naveed Mahmood
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Anjineyulu Kothakot
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Sohail Iqbal
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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3
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Extract from Sea Buckthorn Seeds-A Phytochemical, Antioxidant, and Hemostasis Study; Effect of Thermal Processing on Its Chemical Content and Biological Activity In Vitro. Nutrients 2023; 15:nu15030686. [PMID: 36771393 PMCID: PMC9920455 DOI: 10.3390/nu15030686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 01/19/2023] [Accepted: 01/27/2023] [Indexed: 02/01/2023] Open
Abstract
Sea buckthorn (Hippophae rhamnoides L.) is a small tree, valued for its medicinal properties throughout the ages. Sea buckthorn berries and leaves are a known source of phytochemicals and have been used in the treatment of inflammation, oedema, hypertension, ulcers, and wounds in folk medicine. Sea buckthorn seeds are natural dietary sources of various bioactive compounds as well, but the number of studies on their content and biological properties is still insufficient. For the first time, we examined the phytochemical content and biological activity of sea buckthorn seeds in vitro. We have studied the effect of two extracts-from regular (no thermal processing) and roasted (thermally processed) sea buckthorn seeds-on the levels of oxidative stress induced by H2O2/Fe2+ in plasma, coagulation times, and white thrombus formation (measured by Total Thrombus-formation Analysis System-T-TAS). We observed that sea buckthorn seeds contain diverse flavonoids, mostly glycosides of isorhamnetin, kaempferol, and quercetin, as well as smaller amounts of proanthocyanidins and catechin, triterpenoid saponins, and a number of unidentified polar and hydrophobic compounds. Both extracts inhibited lipid peroxidation and protein carbonylation, but only the extract from roasted seeds decreased oxidation of thiol groups in plasma treated with H2O2/Fe2+. They did not alter coagulation times, but the extract from roasted seeds at the highest concentration (50 µg/mL) prolonged the time needed for white thrombus formation. The results indicate that sea buckthorn seeds have antioxidant activity that is not impaired by thermal processing and possess anticoagulant potential, but more research is needed in order to ascertain which compounds are responsible for these effects, especially in in vivo models.
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Sasi S, Prasad K, Weerasinghe J, Bazaka O, Ivanova EP, Levchenko I, Bazaka K. Plasma for aquaponics. Trends Biotechnol 2023; 41:46-62. [PMID: 36085105 DOI: 10.1016/j.tibtech.2022.08.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 07/15/2022] [Accepted: 08/09/2022] [Indexed: 12/27/2022]
Abstract
Global environmental, social, and economic challenges call for innovative solutions to food production. Current food production systems require advances beyond traditional paradigms, acknowledging the complexity arising from sustainability and a present lack of awareness about technologies that may help limit, for example, loss of nutrients from soil. Aquaponics, a closed-loop system that combines aquaculture with hydroponics, is a step towards the more efficient management of scarce water, land, and nutrient resources. However, its large-scale use is currently limited by several significant challenges of maintaining desirable water chemistry and pH, managing infections in fish and plants, and increasing productivity efficiently, economically, and sustainably. This paper investigates the opportunities presented by plasma technologies in meeting these challenges, potentially opening new pathways for sustainability in food production.
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Affiliation(s)
- Syamlal Sasi
- Product Development, BudMore Pty Ltd, Brisbane, QLD 4000, Australia; School of Engineering, College of Engineering and Computer Science, The Australian National University, Canberra, ACT 2600, Australia
| | - Karthika Prasad
- Product Development, BudMore Pty Ltd, Brisbane, QLD 4000, Australia; School of Engineering, College of Engineering and Computer Science, The Australian National University, Canberra, ACT 2600, Australia.
| | - Janith Weerasinghe
- Product Development, BudMore Pty Ltd, Brisbane, QLD 4000, Australia; School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD 4000, Australia
| | - Olha Bazaka
- School of Science, RMIT University, PO Box 2476, Melbourne, Vic 3001, Australia
| | - Elena P Ivanova
- School of Science, RMIT University, PO Box 2476, Melbourne, Vic 3001, Australia
| | - Igor Levchenko
- Plasma Sources and Applications Centre, National Institute of Education, Nanyang Technological University, Singapore 637616
| | - Kateryna Bazaka
- School of Engineering, College of Engineering and Computer Science, The Australian National University, Canberra, ACT 2600, Australia; School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane, QLD 4000, Australia.
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The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves. Antioxidants (Basel) 2022; 12:antiox12010028. [PMID: 36670890 PMCID: PMC9854496 DOI: 10.3390/antiox12010028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/12/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Plasma activated water (PAW) recently received much attention as an alternative food preservation method. However, its effects on food quality are still scarce. This study evaluates the effect of PAW processing time on bioactive compounds of rocket-salad leaves including: 18 phenolic compounds, vitamin C, riboflavin, nicotinic acid, and nicotinamide. Moreover, the impact of PAW on both antioxidant (DPPH) and peroxidase (POD) activities was also investigated. This was performed using HPLC-DAD, HPLC-MS/MS, and spectrophotometric analysis. All treatments induced non-significant increases in total phenolic contents. However, depending on processing time, significant increases or decreases of individual phenolic compounds were observed. PAW-10 and -20 increased the ascorbic acid content to 382.76 and 363.14 mg/100 g, respectively, compared to control (337.73 mg/100 g). Riboflavin and nicotinic acid contents were increased significantly in PAW-20 (0.53 and 1.26 mg/100), compared to control (0.32 and 0.61 mg/100 g, respectively). However, nicotinamide showed non-significant increase in all treatments. Antioxidant activity improved significantly only in PAW-20, while peroxidase activity was reduced up to 36% in the longest treatment. In conclusion, PAW treatment could be an effective technique for rocket decontamination since it positively influenced the quality of rocket, improving the retention of polyphenols and vitamins.
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Hozák P, Jirešová J, Khun J, Scholtz V, Julák J. Shelf life prolongation of fresh strawberries by nonthermal plasma treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- P. Hozák
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Jirešová
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Khun
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - V. Scholtz
- Department of Physics and Measurements University of Chemistry and Technology Prague Prague Czech Republic
| | - J. Julák
- Institute of Immunology and Microbiology First Faculty of Medicine Charles University and General University Hospital in Prague Prague Czech Republic
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8
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Rana A, Samtiya M, Dhewa T, Mishra V, Aluko RE. Health benefits of polyphenols: A concise review. J Food Biochem 2022; 46:e14264. [PMID: 35694805 DOI: 10.1111/jfbc.14264] [Citation(s) in RCA: 137] [Impact Index Per Article: 68.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 05/01/2022] [Accepted: 05/23/2022] [Indexed: 12/14/2022]
Abstract
Plants produce polyphenols, which are considered highly essential functional foods in our diet. They are classified into several groups according to their diverse chemical structures. Flavanoids, lignans, stilbenes, and phenolic acids are the four main families of polyphenols. Several in vivo and in vitro research have been conducted so far to evaluate their health consequences. Polyphenols serve a vital function in the protection of the organism from external stimuli and in eliminating reactive oxygen species (ROS), which are instigators of several illnesses. Polyphenols are present in tea, chocolate, fruits, and vegetables with the potential to positively influence human health. For instance, cocoa flavan-3-ols have been associated with a decreased risk of myocardial infarction, stroke, and diabetes. Polyphenols in the diet also help to improve lipid profiles, blood pressure, insulin resistance, and systemic inflammation. Quercetin, a flavonoid, and resveratrol, a stilbene, have been linked to improved cardiovascular health. Dietary polyphenols potential to elicit therapeutic effects might be attributed, at least in part, to a bidirectional association with the gut microbiome. This is because polyphenols are known to affect the gut microbiome composition in ways that lead to better human health. Specifically, the gut microbiome converts polyphenols into bioactive compounds that have therapeutic effects. In this review, the antioxidant, cytotoxicity, anti-inflammatory, antihypertensive, and anti-diabetic actions of polyphenols are described based on findings from in vivo and in vitro experimental trials. PRACTICAL APPLICATIONS: The non-communicable diseases (NCDs) burden has been increasing worldwide due to the sedentary lifestyle and several other factors such as smoking, junk food, etc. Scientific literature evidence supports the use of plant-based food polyphenols as therapeutic agents that could help to alleviate NCD's burden. Thus, consuming polyphenolic compounds from natural sources could be an effective solution to mitigate NCDs concerns. It is also discussed how natural antioxidants from medicinal plants might help prevent or repair damage caused by free radicals, such as oxidative stress.
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Affiliation(s)
- Ananya Rana
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Mrinal Samtiya
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, India
| | - Vijendra Mishra
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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9
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Priatama RA, Pervitasari AN, Park S, Park SJ, Lee YK. Current Advancements in the Molecular Mechanism of Plasma Treatment for Seed Germination and Plant Growth. Int J Mol Sci 2022; 23:4609. [PMID: 35562997 PMCID: PMC9105374 DOI: 10.3390/ijms23094609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/17/2022] [Accepted: 04/19/2022] [Indexed: 11/23/2022] Open
Abstract
Low-temperature atmospheric pressure plasma has been used in various fields such as plasma medicine, agriculture, food safety and storage, and food manufacturing. In the field of plasma agriculture, plasma treatment improves seed germination, plant growth, and resistance to abiotic and biotic stresses, allows pesticide removal, and enhances biomass and yield. Currently, the complex molecular mechanisms of plasma treatment in plasma agriculture are fully unexplored, especially those related to seed germination and plant growth. Therefore, in this review, we have summarized the current progress in the application of the plasma treatment technique in plants, including plasma treatment methods, physical and chemical effects, and the molecular mechanism underlying the effects of low-temperature plasma treatment. Additionally, we have discussed the interactions between plasma and seed germination that occur through seed coat modification, reactive species, seed sterilization, heat, and UV radiation in correlation with molecular phenomena, including transcriptional and epigenetic regulation. This review aims to present the mechanisms underlying the effects of plasma treatment and to discuss the potential applications of plasma as a powerful tool, priming agent, elicitor or inducer, and disinfectant in the future.
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Affiliation(s)
- Ryza A. Priatama
- Institute of Plasma Technology, Korea Institute of Fusion Energy, 37 Dongjangsan-ro, Gunsan 54004, Korea; (R.A.P.); (S.P.)
| | - Aditya N. Pervitasari
- Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Korea;
| | - Seungil Park
- Institute of Plasma Technology, Korea Institute of Fusion Energy, 37 Dongjangsan-ro, Gunsan 54004, Korea; (R.A.P.); (S.P.)
| | - Soon Ju Park
- Division of Biological Sciences, Wonkwang University, Iksan 54538, Korea
| | - Young Koung Lee
- Institute of Plasma Technology, Korea Institute of Fusion Energy, 37 Dongjangsan-ro, Gunsan 54004, Korea; (R.A.P.); (S.P.)
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Pohl P, Dzimitrowicz A, Cyganowski P, Jamroz P. Do we need cold plasma treated fruit and vegetable juices? A case study of positive and negative changes occurred in these daily beverages. Food Chem 2021; 375:131831. [PMID: 34952383 DOI: 10.1016/j.foodchem.2021.131831] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 12/06/2021] [Accepted: 12/06/2021] [Indexed: 12/15/2022]
Abstract
Cold atmospheric pressure plasma (CAPP) is a prospective technology for various branches of industry. As such, much attention has been recently paid towards the use of CAPPs for treating fruit and vegetable beverages as they do not need any more to be thermally pasteurized or sanitized. However, this application of CAPPs is not only limited to the improvement of their shelf-life. It could also contribute to the enhancement of their nutritional properties and anticancer activity. This could be achieved due to the presence of numerous reactive oxygen and nitrogen species (RONS), produced at the plasma-liquid interface, that might contribute to the increase of the content of nutritional and bioactive compounds, simply upgrading the juices. In this context, the present review focuses on the recent advances in the CAPP-based technology towards the processing of fruit and vegetable juices. As such, a series of different CAPP-based reaction-discharge systems and their configurations are reviewed and set together with the physicochemical, nutritional, and antimicrobial characteristics of the CAPP-treated juices, providing an useful insight into the perspective development of emerging CAPP technology.
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Affiliation(s)
- Pawel Pohl
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wyspianskiego 27, 50-370 Wroclaw, Poland.
| | - Anna Dzimitrowicz
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wyspianskiego 27, 50-370 Wroclaw, Poland
| | - Piotr Cyganowski
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Process Engineering and Technology of Polymer and Carbon Materials, Wyspianskiego 27, 50-370 Wroclaw, Poland
| | - Piotr Jamroz
- Wroclaw University of Science and Technology, Faculty of Chemistry, Department of Analytical Chemistry and Chemical Metallurgy, Wyspianskiego 27, 50-370 Wroclaw, Poland
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11
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Rangel-Huerta OD, Ivanova L, Uhlig S, Sivertsvik M, Sone I, Fernández EN, Fæste CK. Impact of Plasma-Activated Water Treatment on Quality and Shelf-Life of Fresh Spinach Leaves Evaluated by Comprehensive Metabolomic Analysis. Foods 2021; 10:foods10123067. [PMID: 34945618 PMCID: PMC8702185 DOI: 10.3390/foods10123067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 12/06/2021] [Accepted: 12/07/2021] [Indexed: 12/12/2022] Open
Abstract
Fresh baby spinach leaves are popular in salads and are sold as chilled and plastic-packed products. They are of high nutritional value but very perishable due to microbial contamination and enzymatic browning resulting from leaf senescence. Therefore, innovative food processing methods such as plasma-activated water (PAW) treatment are being explored regarding their applicability for ensuring food safety. PAW’s impact on food quality and shelf-life extension has, however, not been investigated extensively in vegetables so far. In the present study, a comprehensive metabolomic analysis was performed to determine possible changes in the metabolite contents of spinach leaves stored in a refrigerated state for eight days. Liquid chromatography high-resolution mass spectrometry, followed by stringent biostatistics, was used to compare the metabolomes in control, tap-water-rinsed or PAW-rinsed samples. No significant differences were discernible between the treatment groups at the beginning or end of the storage period. The observed loss of nutrients and activation of catabolic pathways were characteristic of a transition into the senescent state. Nonetheless, the presence of several polyphenolic antioxidants and γ-linolenic acid in the PAW-treated leaves indicated a significant increase in stress resistance and health-promoting antioxidant capacity in the sample. Furthermore, the enhancement of carbohydrate-related metabolisms indicated a delay in the senescence development. These findings demonstrated the potential of PAW to benefit food quality and the shelf-life of fresh spinach leaves.
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Affiliation(s)
- Oscar Daniel Rangel-Huerta
- Section for Chemistry and Toxinology, Norwegian Veterinary Institute, P.O. Box 64, N-1431 Ås, Norway; (L.I.); (S.U.); (C.K.F.)
- Correspondence: ; Tel.: +47-48646871
| | - Lada Ivanova
- Section for Chemistry and Toxinology, Norwegian Veterinary Institute, P.O. Box 64, N-1431 Ås, Norway; (L.I.); (S.U.); (C.K.F.)
| | - Silvio Uhlig
- Section for Chemistry and Toxinology, Norwegian Veterinary Institute, P.O. Box 64, N-1431 Ås, Norway; (L.I.); (S.U.); (C.K.F.)
| | - Morten Sivertsvik
- Nofima AS, Department of Processing Technology, Richard Johnsens Gate 4, 4021 Stavanger, Norway; (M.S.); (I.S.); (E.N.F.)
| | - Izumi Sone
- Nofima AS, Department of Processing Technology, Richard Johnsens Gate 4, 4021 Stavanger, Norway; (M.S.); (I.S.); (E.N.F.)
| | - Estefanía Noriega Fernández
- Nofima AS, Department of Processing Technology, Richard Johnsens Gate 4, 4021 Stavanger, Norway; (M.S.); (I.S.); (E.N.F.)
- European Food Safety Authority (EFSA), Via Carlo Magno 1A, 43126 Parma, Italy
| | - Christiane Kruse Fæste
- Section for Chemistry and Toxinology, Norwegian Veterinary Institute, P.O. Box 64, N-1431 Ås, Norway; (L.I.); (S.U.); (C.K.F.)
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12
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Helium Atmospheric Pressure Plasma Jet Source Treatment of White Grapes Juice for Winemaking. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188498] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In the last few years, new emerging technologies to develop novel winemaking methods were reported. Most of them pointed out the need to assess the barrel aging on the wine product, fermentation process, green technologies for wine treatment for long term storage. Among these, plasma technologies at atmospheric pressure are on the way of replacing old and expensive methods for must, wine and yeast treatment, the goal being the long-term storage, aging and even decontamination of such products, and seems to meet the requirements of the winemakers. Using the principles of dielectric barrier discharge, we power up an atmospheric pressure plasma jet in helium. This plasma is used for treatment of fresh must obtained from white grapes. Our research manuscript is focused on the correlation of plasma parameters (applied voltage, plasma power, reactive species, gas temperature) with the physico-chemical properties of white must and wine (1 and 2 years old), via ultraviolet–visible and infrared spectroscopy, and colorimetry. Two types of white must were plasma treated and studied over time. The 10 W plasma source did not exceed 40 °C during treatment, the must did not suffer during thermal treatment. A higher quantity of RONS was observed during plasma-must exposure, supporting further oxidation processes. The UV-Vis and FTIR spectroscopy revealed the presence of phenols, flavones and sugar in the wine samples. Simultaneous visualization of CIE L*a*b* and RGB in color space charts allows easier understanding of wine changing in color parameters. These experimental results supporting the possible usability of atmospheric pressure plasma for winemaking.
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13
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Munekata PES, Pateiro M, Bellucci ERB, Domínguez R, da Silva Barretto AC, Lorenzo JM. Strategies to increase the shelf life of meat and meat products with phenolic compounds. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:171-205. [PMID: 34507642 DOI: 10.1016/bs.afnr.2021.02.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current trends among consumers are pushing the researchers and professionals of the meat industry to reformulate meat products. Polyphenols are compounds with antioxidant and antimicrobial activity naturally found in several plants, fruits, and vegetables that can be used in the production of extracts and components in active packaging to improve the shelf life of meat products. This chapter aims to discuss the advances in terms of (1) encapsulation techniques to protect phenolic compounds; (2) production of active and edible packages rich on phenolic compounds; (3) use of phenolic-rich additives (free or encapsulated form) with non-thermal technologies to improve the shelf life of meat products; and (4) use of active packaging rich on phenolic compounds on meat products. Innovative strategies to encapsulated polyphenols and produce films are mainly centered in the use of innovative and emerging technologies (such as ultrasound and supercritical fluids). Moreover, the combined use of polyphenols and non-thermal technologies is a relevant approach to improve the shelf life of meat products, especially using high pressure processing. In terms of application of innovative films, nanomaterials have been largely explored and indicated as relevant strategy to preserve meat and meat products.
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Affiliation(s)
- Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | | | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain; Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidad de Vigo, Ourense, Spain.
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14
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Centrifugal Filter-Assisted Block Freeze Crystallization Applied to Blueberry Juice. Processes (Basel) 2021. [DOI: 10.3390/pr9030421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The impact of centrifugal-filter assisted block freeze crystallization (CFBFC) on the physicochemical parameters, total phenolic content (TPC), total anthocyanin content (TAC), and total flavonoid content (TFC), antioxidant activity (AA) and process parameters applied to blueberry juice was studied. Additionally, CFBFC was contrasted with gravitational BFC (GBFC) and centrifugal BFC (CBFC) techniques. For CFBFC process, the solutes values were ≈35.9 °Brix (fresh juice ≈13.8 °Brix), with a very dark red/purple color. Moreover, the bioactive components values presented a significant increase of 2.1, 2.0, 1.8, and 3.1 times compared to the initial TPC, TAC, TFC, and AA values, respectively, and these values were higher than GBFC and CBFC techniques. For efficiency, percentage of concentrate, and solute yield, CFBFC showed values close to 86%, 81%, and 0.9 (kg/kg), respectively, which were higher values than GBFC (48%, 38%, and 0.5 (kg/kg)) and CBFC (79%, 68%, and 0.7 (kg/kg)). Therefore, this research offers new benefits with the addition of the filter in the centrifugal BFC, and thus, CFBFC offers an advantage due to the better separation than GBFC and CBFC, since the filter can be designated as a second separation stage, and only one cycle is necessary to obtain high quality properties in the final solution.
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Ni ZJ, Zhang YG, Chen SX, Thakur K, Wang S, Zhang JG, Shang YF, Wei ZJ. Exploration of walnut components and their association with health effects. Crit Rev Food Sci Nutr 2021; 62:5113-5129. [PMID: 33567903 DOI: 10.1080/10408398.2021.1881439] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Traditionally, walnuts have occupied an imperative position in the functional food market with consistently recognized nutritious and functional properties. In the past years, the lipid profile of walnuts has brought much scientific attention via linking a cascade of biological attributes and health-promoting effects. Over time, researchers have focused on diversified composition (polyphenols and vitamins) of different parts of walnut (flower, pellicle, and kernel) and emphasized their physiological significance. Consequently, a plethora of reports has emerged on the potential role of walnut consumption against a series of diseases including cancer, gut dysbiosis, cardiovascular, and neurodegenerative diseases. Therefore, we accumulated the updated data on composition and classification, extraction methods, and utilization of different parts of walnuts as well as associated beneficial effects under in vivo and clinical studies. Altogether, this review summarized the ameliorative effects of a walnut-enriched diet in chronic diseases which can be designated to the synergistic or individual effects of walnut components mainly through anti-oxidative and anti-inflammatory role.
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Affiliation(s)
- Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Yi-Ge Zhang
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Sheng-Xiong Chen
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Kiran Thakur
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Shaoyun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, People's Republic of China
| | - Jian-Guo Zhang
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Ya-Fang Shang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
| | - Zhao-Jun Wei
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, People's Republic of China.,School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, People's Republic of China
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Impact of Atmospheric Pressure Microwave Plasma Treatment on Quality of Selected Spices. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196815] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Current industry needs are related to higher awareness of modern consumers. These consumers are looking for products in which properties such as bioactive compounds are preserved as much as possible. Plasma treatment is one of the most promising nonthermal technologies that can decontaminate food and keep its original properties. Therefore, the aim of this work was to examine the usefulness of atmospheric pressure argon microwave plasma on decontamination of black pepper seeds, allspice berries and juniper berries. The samples were irradiated by plasma for 15–60 s and their physicochemical (dry matter content, water activity, color, total phenolic content, antioxidant activity, piperine content in black pepper seeds) and microbial (bacteria and molds count) quality was evaluated afterwards. Results demonstrated that plasma irradiation for 15 s was sufficient for partial inactivation of A. niger but less effective against the Gram-positive bacterium B. subtilis, regardless of the raw material. At the same time, plasma treatment reduced water activity, which can positively affect further storage of spices. Properly selected plasma parameters may also enhance extractability of phenolics or piperine (from black pepper seeds) and improve antioxidant activity with not very great, but visible, color changes.
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