1
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Matys A, Nowacka M, Witrowa-Rajchert D, Wiktor A. Chemical and Thermal Characteristics of PEF-Pretreated Strawberries Dried by Various Methods. Molecules 2024; 29:3924. [PMID: 39203004 PMCID: PMC11357456 DOI: 10.3390/molecules29163924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2024] [Revised: 08/05/2024] [Accepted: 08/16/2024] [Indexed: 09/03/2024] Open
Abstract
By increasing the permeability of the cell membrane of the treated material, pulsed electric fields (PEF) enhance the internal transport of various chemical substances. Changing the distribution of these components can modify the chemical and thermal properties of the given material. This study aimed to analyze the impact of PEF (1 kV/cm; 1 and 4 kJ/kg) applied to strawberries prior to drying by various methods (convective, infrared-convective, microwave-convective, and vacuum) on the chemical and thermal properties of the obtained dried materials (sugars content, total phenolic content, and antioxidant capacity (ABTS and DPPH assays); thermal properties (TGA and DSC); and molecular composition (FTIR)). PEF could have induced and/or enhanced sucrose inversion because, compared to untreated samples, PEF-pretreated samples were characterized by a lower share of sucrose in the total sugar content but a higher share of glucose and fructose. Reduced exposure to oxygen and decreased drying temperature during vacuum drying led to obtaining dried strawberries with the highest content of antioxidant compounds, which are sensitive to these factors. All PEF-pretreated dried strawberries exhibited a lower glass transition temperature (Tg) than the untreated samples, which confirms the increased mobility of the system after the application of an electric field.
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Affiliation(s)
- Aleksandra Matys
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (M.N.); (A.W.)
| | | | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (M.N.); (A.W.)
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2
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Vancoillie F, Verkempinck SHE, Hendrickx ME, Van Loey AM, Grauwet T. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39012491 DOI: 10.1021/acs.jafc.4c00265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Brassica oleracea and Allium vegetables are known for their unique, family specific, water-soluble phytochemicals, glucosinolates, and S-alk(en)yl-l-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as carotenoids (lipid-soluble phytochemicals), vitamin C (water-soluble micronutrient), and vitamin K1 (lipid-soluble micronutrient). When all-year-round availability or transport over long distances is targeted for these often seasonal, locally grown vegetables, processing becomes indispensable. However, the vegetable processing chain, which consists of multiple steps (e.g., pretreatment, preservation, storage, preparation), can impact the nutritional quality of these vegetables corresponding to the nature of the health-related compounds and their susceptibility to (bio)chemical conversions. Since information about the impact of the vegetable processing chain is scattered per compound or processing step, this review targets an integration of the state of the art and discusses needs for future research. Starting with a discussion on substrate-enzyme location within the vegetable matrix, an overview is provided of the impact and potential of processing, encompassing a wide range of (nonenzymatic) conversions.
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Affiliation(s)
- Flore Vancoillie
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Sarah H E Verkempinck
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
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3
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Maurya VK, Shakya A, McClements DJ, Srinivasan R, Bashir K, Ramesh T, Lee J, Sathiyamoorthi E. Vitamin C fortification: need and recent trends in encapsulation technologies. Front Nutr 2023; 10:1229243. [PMID: 37743910 PMCID: PMC10517877 DOI: 10.3389/fnut.2023.1229243] [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: 05/26/2023] [Accepted: 07/24/2023] [Indexed: 09/26/2023] Open
Abstract
The multifaceted role of vitamin C in human health intrudes several biochemical functions that are but not limited to antioxidant activity, homoeostasis, amino acid synthesis, collagen synthesis, osteogenesis, neurotransmitter production and several yet to be explored functions. In absence of an innate biosynthetic pathway, humans are obligated to attain vitamin C from dietary sources to maintain its optimal serum level (28 μmol/L). However, a significant amount of naturally occurring vitamin C may deteriorate due to food processing, storage and distribution before reaching to the human gastrointestinal tract, thus limiting or mitigating its disease combating activity. Literature acknowledges the growing prevalence of vitamin C deficiency across the globe irrespective of geographic, economic and population variations. Several tools have been tested to address vitamin C deficiency, which are primarily diet diversification, biofortification, supplementation and food fortification. These strategies inherit their own advantages and limitations. Opportunely, nanotechnology promises an array of delivery systems providing encapsulation, protection and delivery of susceptible compounds against environmental factors. Lack of clear understanding of the suitability of the delivery system for vitamin C encapsulation and fortification; growing prevalence of its deficiency, it is a need of the hour to develop and design vitamin C fortified food ensuring homogeneous distribution, improved stability and enhanced bioavailability. This article is intended to review the importance of vitamin C in human health, its recommended daily allowance, its dietary sources, factors donating to its stability and degradation. The emphasis also given to review the strategies adopted to address vitamin c deficiency, delivery systems adopted for vitamin C encapsulation and fortification.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Field Application Specialist, PerkinElmer, New Delhi, India
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Amita Shakya
- Amity Institute of Biotechnology, Amity University Chhattisgarh, Raipur, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Ramachandran Srinivasan
- Centre for Ocean Research (DST-FIST Sponsored Centre), MoES-Earth Science and Technology Cell (Marine Biotechnological Studies), Sathyabama Research Park, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard University, New Delhi, India
| | - Thiyagarajan Ramesh
- Department of Basic Medical Sciences, College of Medicine, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Republic of Korea
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4
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Mohamad A, Shah NNAK, Sulaiman A, Mohd Adzahan N, Arshad RN, Aadil RM. The Impact of Pulsed Electric Fields on Milk's Macro- and Micronutrient Profile: A Comprehensive Review. Foods 2023; 12:foods12112114. [PMID: 37297369 DOI: 10.3390/foods12112114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/18/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients and micronutrients that aid in a wide range of physiological functions in the human body. Deficiencies of these two types of nutrients can confine growth in children and increase the risk of several diseases in adults. The influence of pulsed electric fields (PEF) on milk has been extensively reviewed, mostly concentrating on the inactivation of microbes and enzymes for preservation purposes. Therefore, the information on the variations of milk macro- and micronutrients treated by PEF has yet to be elucidated and it is imperative as it may affect the functionality, stability, and integrity of the milk and dairy products. In this review, we describe in detail the introduction, types, and components of PEF, the inactivation mechanism of biological cells by PEF, as well as the effects of PEF on macro- and micronutrients in milk. In addition, we also cover the limitations that hinder the commercialization and integration of PEF in the food industry and the future outlook for PEF. The present review consolidates the latest research findings investigating the impact of PEF on the nutritional composition of milk. The assimilation of this valuable information aims to empower both industry professionals and consumers, facilitating a thorough understanding and meticulous assessment of the prospective adoption of PEF as an alternative technique for milk pasteurization.
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Affiliation(s)
- Azizah Mohamad
- Food Biotechnology Research Centre, Agro-Biotechnology Institute (ABI), National Institutes of Biotechnology Malaysia (NIBM), CO MARDI Headquarters, Serdang 43400, Selangor, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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5
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Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
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Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
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6
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Punthi F, Yudhistira B, Gavahian M, Chang CK, Cheng KC, Hou CY, Hsieh CW. Pulsed electric field-assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant-based food preservation. Compr Rev Food Sci Food Saf 2022; 21:5109-5130. [PMID: 36199192 DOI: 10.1111/1541-4337.13052] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 08/26/2022] [Accepted: 09/04/2022] [Indexed: 01/28/2023]
Abstract
Drying is a key processing step for plant-based foods. The quality of dried products, including the physical, nutritional, microbiological, and sensory attributes, is influenced by the drying method used. Conventional drying technologies have low efficiency and can negatively affect product quality. Recently, pulsed electric field (PEF)-assisted techniques are being explored as a novel pretreatment for drying. This review focuses on the application of PEF as pretreatment for drying plant-based products, the preservation effects of this pretreatment, and its underlying mechanisms. A literature search revealed that PEF-assisted drying is beneficial for maintaining the physicochemical properties of the dried products and preserving their color and constituent chemical compounds. PEF-assisted drying promotes rehydration and improves the kinetics of drying. Unlike conventional technologies, PEF-assisted drying enables selective cell disintegration while maintaining product quality. Before the drying process, PEF pretreatment inactivates microbes and enzymes and controls respiratory activity, which may further contribute to preservation. Despite numerous advantages, the efficiency and applicably of PEF-assisted drying can be improved in the future.
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Affiliation(s)
- Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Food Science and Technology, Sebelas Maret University, Surakarta, Indonesia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, Republic of China
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, Republic of China.,Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, Republic of China.,Department of Optometry, Asia University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
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7
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Paraskevopoulou E, Andreou V, Dermesonlouoglou EK, Taoukis PS. Combined effect of pulsed electric field and osmotic dehydration pretreatments on mass transfer and quality of air-dried pumpkin. J Food Sci 2022; 87:4839-4853. [PMID: 36250503 DOI: 10.1111/1750-3841.16350] [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: 03/21/2022] [Revised: 09/09/2022] [Accepted: 09/15/2022] [Indexed: 11/29/2022]
Abstract
Pulsed electric field (PEF) and osmotic dehydration (OD) pretreatment can accelerate the time-consuming drying process and minimize its high energy demands. The effect of PEF and OD pre-processing conditions and osmotic solution composition on mass transfer kinetics (water loss, solid gain, water activity) and quality properties (color, texture, total sensory quality) during OD and subsequent air-drying (AD) of pumpkin was studied. Application of PEF (2.0 kV/cm-1500 pulses) significantly enhanced mass transfer during subsequent air-drying (increased effective diffusivity coefficient Des and drying rate kdrying , respectively). PEF and OD treatments led to a significant reduction of the processing time by 12 and 10%, respectively (p < 0.05). The maximum reduction of processing time by 27% (p < 0.05) (compared to untreated sample) resulted in combined use of PEF and OD as pretreatments prior to AD. When PEF pretreatment was combined with OD prior to AD, the corresponding energy was by 50% less than the respective energy required for nonprocessed samples. PRACTICAL APPLICATION: Pulsed electric fields (PEF) and osmotic dehydration (OD) can be applied for the production of air-dried pumpkin cuts of superior quality (in terms of quality and sensory characteristics) and reduced energy requirements (as a result of total processing time decrease).
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Affiliation(s)
- Eleni Paraskevopoulou
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
| | - Varvara Andreou
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
| | - Efimia K Dermesonlouoglou
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
| | - Petros S Taoukis
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
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8
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Hosseini SM, Bojmehrani A, Zare E, Zare Z, Hosseini SM, Bakhshabadi H. Optimization of antioxidant extraction process from corn meal using pulsed electric field‐subcritical water. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15458] [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)
| | | | - Ehsan Zare
- Khorasan Cotton and Oilseeds Company Neyshabour Iran
| | - Zahra Zare
- Young Researchers and Elites Club ShahreQods Branch Islamic Azad University ShahreQods Iran
| | | | - Hamid Bakhshabadi
- Department of Food Science and Technology GonbadKavoos Branch Islamic Azad University GonbadKavoos Iran
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9
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Arshad RN, Abdul-Malek Z, Roobab U, Munir MA, Naderipour A, Qureshi MI, El-Din Bekhit A, Liu ZW, Aadil RM. Pulsed electric field: A potential alternative towards a sustainable food processing. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.041] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Ahmad Shiekh K, Odunayo Olatunde O, Zhang B, Huda N, Benjakul S. Pulsed electric field assisted process for extraction of bioactive compounds from custard apple (Annona squamosa) leaves. Food Chem 2021; 359:129976. [PMID: 33957326 DOI: 10.1016/j.foodchem.2021.129976] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/08/2021] [Accepted: 04/26/2021] [Indexed: 12/13/2022]
Abstract
Impact of pulsed electric field (PEF) assisted process on preparation of custard apple leaf extract (CALE) using ethanol (70%, v/v) was studied. Different electric field strengths (2-6 kV/cm), pulse numbers (100-300 pulses) with specific energies (45-142 kJ/kg) for 2.5 to 5 min were implemented. Cell disintegration index was higher in CALE when PEF 6 kV/cm, 300 pulses, 142 kJ/kg for 5 min was applied. Extraction yield was higher (+5.2%) than the untreated counterpart (13.28%). Chlorophyll A and B contents were negligible in PEF pre-treated CALE. PEF improved radical scavenging activities assessed by DPPH, ABTS radical scavening activities and FRAP. The antibacterial properties of CALE against Staphylococcus aureus and Escherichia coli were highest. Purpureacin 2 and rutin were abundant in PEF pre-treated CALE. Therefore PEF was the potential aid in augmenting extraction yield and bioactivities of the extract from custard apple leaves.
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Affiliation(s)
- Khursheed Ahmad Shiekh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Oladipupo Odunayo Olatunde
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Bin Zhang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Nurul Huda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah 88400, Malaysia
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
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11
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Faisal Manzoor M, Ahmed Z, Ahmad N, Karrar E, Rehman A, Muhammad Aadil R, Al‐Farga A, Waheed Iqbal M, Rahaman A, Zeng X. Probing the combined impact of pulsed electric field and ultra‐sonication on the quality of spinach juice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15475] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Muhammad Faisal Manzoor
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Zahoor Ahmed
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Nazir Ahmad
- Department of Food Science and Nutrition Faculty of Life Science Government College University Faisalabad Pakistan
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Faisalabad Pakistan
| | - Ammar Al‐Farga
- Department of Biochemistry College of Sciences University of Jeddah Jeddah Saudi Arabia
| | | | - Abdul Rahaman
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
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12
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Islam MR, Sanderson P, Johansen MP, Payne TE, Naidu R. The influence of soil properties on sorption-desorption of beryllium at a low level radioactive legacy waste site. CHEMOSPHERE 2021; 268:129338. [PMID: 33383279 DOI: 10.1016/j.chemosphere.2020.129338] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 12/02/2020] [Accepted: 12/13/2020] [Indexed: 05/14/2023]
Abstract
This study examined the influence of soil physicochemical properties on the sorption, desorption and kinetics of beryllium (Be) uptake and release on soils from a legacy waste site in Australia. This information is needed to help explain the current distribution of Be at the site and evaluate potential future environmental risks. Sorption was determined by a batch study and key soil properties were assessed to explain Be retention. The soil was favourable for sorption of Be (up to 99%) due to organic content, negative surface charge, soil oxyhydroxides (Fe/Al/Mn-O/OH) and the porosity of the soil structure. Lesser sorption was observed in the presence of a background electrolyte (NaNO3). Sorption closely followed pseudo second order kinetics and was best described by the Langmuir model. FTIR analysis suggested that chemisorption was the predominant mechanism of Be sorption. Desorption was very low and best described by the Freundlich model. The low desorption reflected the high Kd (up to 6624 L/kg), and the presence of hysteresis suggested partially irreversible binding of Be with active surfaces of the soil matrix (minerals, SOM, oxyhydroxides of Fe/Al/Mn etc.). Intra-particle diffusion of Be and entrapment in the pores contribute to the irreversible binding. The sorption behaviour of Be helped to explain the relative immobility of Be at the site despite the significant quantities of Be disposed. Soil physicochemical properties were significant for Be sorption, through influencing both the uptake and desorption, and this demonstrates the implications of these measurements for evaluating potential future risks to the environment.
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Affiliation(s)
- Md Rashidul Islam
- Global Centre for Environmental Remediation (GCER), The University of Newcastle (UoN), Callaghan Campus, NSW, 2308, Australia; Cooperative Research Centre for Contamination Assessment and Remediation of the Environment (CRC-CARE), ATC Building, The University of Newcastle, University Drive, Callaghan, NSW, 2308, Australia
| | - Peter Sanderson
- Global Centre for Environmental Remediation (GCER), The University of Newcastle (UoN), Callaghan Campus, NSW, 2308, Australia; Cooperative Research Centre for Contamination Assessment and Remediation of the Environment (CRC-CARE), ATC Building, The University of Newcastle, University Drive, Callaghan, NSW, 2308, Australia.
| | - Mathew P Johansen
- Australian Nuclear Science and Technology Organisation (ANSTO), Lucas Heights, NSW, 2234, Australia
| | - Timothy E Payne
- Australian Nuclear Science and Technology Organisation (ANSTO), Lucas Heights, NSW, 2234, Australia
| | - Ravi Naidu
- Global Centre for Environmental Remediation (GCER), The University of Newcastle (UoN), Callaghan Campus, NSW, 2308, Australia; Cooperative Research Centre for Contamination Assessment and Remediation of the Environment (CRC-CARE), ATC Building, The University of Newcastle, University Drive, Callaghan, NSW, 2308, Australia.
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13
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14
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Barba FJ, Roohinejad S, Ishikawa K, Leong SY, El-Din A Bekhit A, Saraiva JA, Lebovka N. Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Gao W, Zhang P, Lin P, Zeng X, Brennan MA. Comparison of litchi polysaccharides extracted by four methods: composition, structure and
in vitro
antioxidant activity. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14413] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre) Guangzhou 510641 China
| | - Peilin Zhang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Pingzhou Lin
- Midea Microwave & Oven Division Midea Group Foshan 528300 China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre) Guangzhou 510641 China
| | - Margaret A. Brennan
- Centre for Food Research and Innovation Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 85084 New Zealand
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Nowacka M, Wiktor A, Anuszewska A, Dadan M, Rybak K, Witrowa-Rajchert D. The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks. ULTRASONICS SONOCHEMISTRY 2019; 56:1-13. [PMID: 31101243 DOI: 10.1016/j.ultsonch.2019.03.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 02/11/2019] [Accepted: 03/22/2019] [Indexed: 06/09/2023]
Abstract
A lot of effort is put to decrease the energy consumption of drying. This effect might be achieved by shift of a drying technology e.g. from a hot-air to a microwave-vacuum method. Moreover, an unconventional pre-treatment such as ultrasound or pulsed electric field may modify a cellular tissue, what influences drying kinetics of plant tissue. The aim of the study was to analyse the quality of microwave-vacuum dried, osmodehydrated (OD) cranberries processed by the means of blanching and ultrasound (US) or blanching followed by pulsed electric field and sonication (PEF + US) in comparison to traditionally treated material. Physical, chemical and sensorial properties of cranberry fruits were assessed. What is more, the impact of aforementioned unconventional treatments on the kinetics of microwave-vacuum dried cranberries was studied. Microwave-vacuum drying process was very short (25-38 min) in comparison to convective drying, which lasted several hours (13.2 h). Most of the samples subjected to US and PEF + US treatments before OD and drying were characterized by similar or a higher amount of bioactive compounds such as polyphenols, anthocyanins and flavonoids, and better colour and taste, as compared to cut osmodehydrated cranberry fruits subjected to convective drying (reference samples).
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Affiliation(s)
- Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Aleksandra Anuszewska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
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Wiktor A, Nowacka M, Anuszewska A, Rybak K, Dadan M, Witrowa-Rajchert D. Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques. J Food Sci 2019; 84:1820-1828. [PMID: 31206662 DOI: 10.1111/1750-3841.14651] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 12/01/2022]
Abstract
The aim of this study was to analyze the impact of traditional and combined pretreatment on dehydration kinetics and quality of dried swamp cranberries. Fruits were blanched, cut, or treated by combined technique consisting of blanching and application of pulsed electric field. Afterwards, fruits were subjected for osmotic dehydration (OD; 72 hr) in 61.5% sucrose solution or in ternary solution consisting of 30% sucrose with 0.1% addition of steviol glycosides to ensure similar sweetness of both mixtures. In the case of samples treated by combined method, OD was enhanced during first 30 min by sonication. Partially dehydrated cranberries were air dried at 70 °C. The quality of dehydrated fruits was assessed by the means of phenolics content, anthocyanin content, flavonoid content, vitamin C content, water activity, and color. Blanching decreased drying time by 48% to 50% in comparison to cutting. Utilization of combined method reduced drying time of cranberries up to 55% in comparison to cut samples. Water activity of all samples was below 0.6. Blanched samples or blanched and then treated with pulsed electric field and ultrasound contained more anthocyanins and flavonoids and less sucrose than cut samples. PRACTICAL APPLICATION: According to current trends in food and beverage industry, consumers seek for products which does not contain excessive amounts of sugars, salt, or fats. Dried cranberry fruits are rich in bioactive compounds and need to be osmotically dehydrated in sugar solutions to make the taste of the final product acceptable. Osmotic dehydration is also carried out to decrease time of drying, which is one of the most energy intensive processes. Therefore, there is a need to develop a technology with potential to maintain the bioactive compounds, reduce sugar content in comparison to traditionally process fruits, and enhance the kinetics of drying.
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Affiliation(s)
- A Wiktor
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - M Nowacka
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - A Anuszewska
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - K Rybak
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - M Dadan
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - D Witrowa-Rajchert
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
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18
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Nicolov M, Ghiulai RM, Voicu M, Mioc M, Duse AO, Roman R, Ambrus R, Zupko I, Moaca EA, Coricovac DE, Farcas C, Racoviceanu RM, Danciu C, Dehelean CA, Soica C. Cocrystal Formation of Betulinic Acid and Ascorbic Acid: Synthesis, Physico-Chemical Assessment, Antioxidant, and Antiproliferative Activity. Front Chem 2019; 7:92. [PMID: 30847340 PMCID: PMC6393380 DOI: 10.3389/fchem.2019.00092] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Accepted: 02/04/2019] [Indexed: 01/08/2023] Open
Abstract
Betulinic acid (BA) was demonstrated to be a very promising anticancer agent against various tumor cell lines such as breast, colon, lung, and brain. Despite its strong cytotoxic effect, betulinic acid exhibits low water solubility, feature that is reflected in its poor bioavailability. To overcome these drawbacks, numerous strategies were conducted to improve its physicochemical and pharmacokinetic profile, among which cocrystalization emerged as a promising approach. Thus, our work consisted in obtaining slowly grown cocrystals of BA and ascorbic acid (BA+VitC) in isopropyl alcohol obtained in a hydrothermal experiment. The newly formed cocrystals were characterized by physico-chemical methods such asSEM, DSC, XRPD, and FT-IR spectroscopy demonstrating BA+VitC cocrystal formation while their antioxidant activity revealed an additive antioxidant effect. To investigate the biological effect, BA+VitC cocrystals were tested on HaCat (immortalized human keratinocytes), B164A5 and B16F0 (murine melanoma), MCF7 and MDA-MB-231 (human breast cancer), and HeLa (cervical cancer) cell lines. Results of BA upon the tested tumor cell lines, after co-crystallization with vitamin C, indicated a superior cytotoxic effect with the preservation of a good selectivity index assumably due to an improved BA water solubility and consequently an optimized bioavailability.
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Affiliation(s)
- Mirela Nicolov
- Faculty of Pharmacy, Victor Babes University of Medicine and Pharmacy, Timisoara, Romania
| | - Roxana M Ghiulai
- Faculty of Pharmacy, Victor Babes University of Medicine and Pharmacy, Timisoara, Romania
| | - Mirela Voicu
- Faculty of Pharmacy, Victor Babes University of Medicine and Pharmacy, Timisoara, Romania
| | - Marius Mioc
- Faculty of Pharmacy, Victor Babes University of Medicine and Pharmacy, Timisoara, Romania
| | - Adina Octavia Duse
- Faculty of Medicine, Victor Babes University of Medicine and Pharmacy, Timisoara, Romania
| | - Roxana Roman
- Faculty of Physics, West University of Timisoara, Timisoara, Romania
| | - Rita Ambrus
- Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, Szeged, Hungary
| | - Istvan Zupko
- Department of Pharmacodynamics and Biopharmacy, University of Szeged, Szeged, Hungary
| | - Elena Alina Moaca
- Faculty of Pharmacy, Victor Babes University of Medicine and Pharmacy, Timisoara, Romania
| | - Dorina E Coricovac
- Faculty of Pharmacy, Victor Babes University of Medicine and Pharmacy, Timisoara, Romania
| | - Claudia Farcas
- Faculty of Pharmacy, Victor Babes University of Medicine and Pharmacy, Timisoara, Romania
| | | | - Corina Danciu
- Faculty of Pharmacy, Victor Babes University of Medicine and Pharmacy, Timisoara, Romania
| | | | - Codruta Soica
- Faculty of Pharmacy, Victor Babes University of Medicine and Pharmacy, Timisoara, Romania
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Zhang Z, Zeng X, Brennan CS, Ma H, Aadil RM. Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14083] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Zhi‐Hong Zhang
- School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang 212013 China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Charles S. Brennan
- Centre for Food Research and Innovation Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 85084 New Zealand
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang 212013 China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000 Pakistan
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20
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Cilla A, Bosch L, Barberá R, Alegría A. Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.01.009] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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Effect of pulsed electric fields (PEFs) on the pigments extracted from spinach ( Spinacia oleracea L.). INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.06.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Misra NN, Martynenko A, Chemat F, Paniwnyk L, Barba FJ, Jambrak AR. Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies. Crit Rev Food Sci Nutr 2017; 58:1832-1863. [DOI: 10.1080/10408398.2017.1287660] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- N. N. Misra
- GTECH, Research & Development, General Mills India Private Limited, Mumbai, India
| | - Alex Martynenko
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Canada
| | - Farid Chemat
- Avignon University, INRA, Green Extraction Team, Avignon, France
| | - Larysa Paniwnyk
- Faculty of Health and Life Sciences, Coventry University, U.K
| | - Francisco J. Barba
- Faculty of Pharmacy, Preventive Medicine & Public Health, Food Science, Toxicology & Forensic Medicine Department, University of València, València, Spain
| | - Anet Režek Jambrak
- Faculty of Food Technology & Biotechnology, University of Zagreb, Zagreb, Croatia
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23
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Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9162-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Wang LH, Wang MS, Zeng XA, Zhang ZH, Gong DM, Huang YB. Membrane Destruction and DNA Binding of Staphylococcus aureus Cells Induced by Carvacrol and Its Combined Effect with a Pulsed Electric Field. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6355-6363. [PMID: 27420472 DOI: 10.1021/acs.jafc.6b02507] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Carvacrol (5-isopropyl-2-methylphenol, CAR) is an antibacterial ingredient that occurs naturally in the leaves of the plant Origanum vulgare. The antimicrobial mechanism of CAR against Staphylococcus aureus ATCC 43300 was investigated in the study. Analysis of the membrane fatty acids by gas chromatography-mass spectrometry (GC-MS) showed that exposure to CAR at low concentrations induced a marked increase in the level of unbranched fatty acids (from 34.90 ± 1.77% to 62.37 ± 4.26%). Moreover, CAR at higher levels severely damaged the integrity and morphologies of the S. aureus cell membrane. The DNA-binding properties of CAR were also investigated using fluorescence, circular dichroism, molecular modeling, and atomic-force microscopy. The results showed that CAR bound to DNA via the minor-groove mode, mildly perturbed the DNA secondary structure, and induced DNA molecules to be aggregated. Furthermore, a combination of CAR with a pulsed-electric field was found to exhibit strong synergistic effects on S. aureus.
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Affiliation(s)
| | | | | | | | - De-Ming Gong
- School of Biological Sciences, The University of Auckland , Auckland 1142, New Zealand
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25
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Salmonella typhimurium resistance on pulsed electric fields associated with membrane fluidity and gene regulation. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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