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Lorenzo JM, Pateiro M, Domínguez R, Barba FJ, Putnik P, Kovačević DB, Shpigelman A, Granato D, Franco D. Berries extracts as natural antioxidants in meat products: A review. Food Res Int 2017; 106:1095-1104. [PMID: 29579903 DOI: 10.1016/j.foodres.2017.12.005] [Citation(s) in RCA: 217] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 12/02/2017] [Accepted: 12/02/2017] [Indexed: 01/21/2023]
Abstract
The aim was to evaluate antioxidants from berries as replacement food additives for inhibition of lipid and protein oxidation in meat and meat products, since meats are highly susceptible to oxidation. Oxidation can be delayed/retarded by synthetic antioxidants with phenolic structures (e.g. butylated hydroxytoluene). However, new natural alternatives are needed for synthetic antioxidants due to the controversy regarding their possible negative health effects and consumers' demand for more 'natural' food additives. Berries are a good source of phenolic compounds, especially anthocyanins, which can be used as the potential alternative. Reviewed berries included bearberry (Arctostaphylos sp.), blueberry (Vaccinium sp.), blackberry (Rubus sp.), blackcurrant (Ribes nigrum), cranberry (Vaccinium sp.), cloudberry (Rubus chamaemorus), strawberry (Fragaria ananassa), and grape berries (Vitis sp.). Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/decreasing synthetic antioxidants in meat products. Their extracts have antioxidant polyphenols with health benefits that are useful for stabilizing meat products.
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Affiliation(s)
- José Manuel Lorenzo
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Mirian Pateiro
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Rubén Domínguez
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Daniel Franco
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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Gabrić D, Barba F, Roohinejad S, Gharibzahedi SMT, Radojčin M, Putnik P, Bursać Kovačević D. Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12638] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Domagoj Gabrić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Francisco Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot; València Spain
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9; Karlsruhe 76131 Germany
- Burn and Wound Healing Research Center, Division of Food and Nutrition; Shiraz University of Medical Sciences; Shiraz Iran
| | | | - Milivoj Radojčin
- University of Novi Sad, Trg Dositeja Obradovića 8; Novi Sad 21000 Republic of Serbia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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53
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Putnik P, Barba FJ, Španić I, Zorić Z, Dragović-Uzelac V, Bursać Kovačević D. Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Olea europea). Food and Bioproducts Processing 2017. [DOI: 10.1016/j.fbp.2017.08.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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54
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Vinceković M, Viskić M, Jurić S, Giacometti J, Bursać Kovačević D, Putnik P, Donsì F, Barba FJ, Režek Jambrak A. Innovative technologies for encapsulation of Mediterranean plants extracts. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.001] [Citation(s) in RCA: 105] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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55
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Putnik P, Barba FJ, Lorenzo JM, Gabrić D, Shpigelman A, Cravotto G, Bursać Kovačević D. An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility. Compr Rev Food Sci Food Saf 2017; 16:1345-1358. [PMID: 33371593 DOI: 10.1111/1541-4337.12310] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2017] [Revised: 08/11/2017] [Accepted: 08/17/2017] [Indexed: 01/03/2023]
Abstract
Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Dept., Faculty of Pharmacy, Univ. de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, c/ Galicia, 4, 32900 San Ciprián de Viñas, Ourense, Spain
| | - Domagoj Gabrić
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Inst. of Technology, Haifa, 3200003, Israel
| | - Giancarlo Cravotto
- Dipt. di Scienza e Tecnologia del Farmaco, Univ. of Turin, Via P. Giuria 9, Turin 10125, Italy
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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56
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Putnik P, Roohinejad S, Greiner R, Granato D, Bekhit AEDA, Bursać Kovačević D. Prediction and modeling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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57
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Barba FJ, Putnik P, Bursać Kovačević D, Poojary MM, Roohinejad S, Lorenzo JM, Koubaa M. Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.012] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Poojary MM, Putnik P, Bursać Kovačević D, Barba FJ, Lorenzo JM, Dias DA, Shpigelman A. Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.04.007] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Domínguez R, Barba FJ, Centeno JA, Putnik P, Alpas H, Lorenzo JM. Simple and Rapid Method for the Simultaneous Determination of Cholesterol and Retinol in Meat Using Normal-Phase HPLC Technique. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1001-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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60
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Putnik P, Bursać Kovačević D, Ježek D, Šustić I, Zorić Z, Dragović-Uzelac V. High-pressure recovery of anthocyanins from grape skin pomace (Vitis viniferacv. Teran) at moderate temperature. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13342] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
| | - Damir Ježek
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
| | - Ivana Šustić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
| | - Zoran Zorić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
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61
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Putnik P, Bursać Kovačević D, Režek Jambrak A, Barba FJ, Cravotto G, Binello A, Lorenzo JM, Shpigelman A. Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review. Molecules 2017; 22:E680. [PMID: 28448474 PMCID: PMC6154587 DOI: 10.3390/molecules22050680] [Citation(s) in RCA: 143] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2017] [Revised: 04/18/2017] [Accepted: 04/19/2017] [Indexed: 01/11/2023] Open
Abstract
Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products. The outcomes and effectiveness of those technologies such as microwaves, ultrasound, pulsed electric fields and high pressure is compared both to conventional valorisation technologies and between the novel technologies themselves in order to highlight the advantages and potential scalability of these so-called "enabling technologies". In many cases the reported novel technologies can enable a valorisation extraction process that is "greener" compared to the conventional technique due to a lower energy consumption and reduced utilization of toxic solvents.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain.
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.
| | - Arianna Binello
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, c/Galicia, 4, San Ciprián de Viñas, 32900 Ourense, Spain.
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
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62
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Putnik P, Bursać Kovačević D, Herceg K, Levaj B. Influence of antibrowning solutions, air exposure, and ultrasound on color changes in fresh-cut apples during storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13288] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Korina Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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63
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Putnik P, Bursać Kovačević D, Herceg K, Pavkov I, Zorić Z, Levaj B. Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12539] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Korina Herceg
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Ivan Pavkov
- Faculty of Agriculture; University of Novi Sad, Trg Dositeja Obradovića; Novi Sad Republic of Serbia
| | - Zoran Zorić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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64
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Putnik P. Influence of Acidity and Extraction Time on the Recovery of Flavonoids from Grape Skin Pomace Optimized by Response Surface Methodology. CHEM BIOCHEM ENG Q 2017. [DOI: 10.15255/cabeq.2016.914] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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65
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Lovrić V, Putnik P, Kovačević DB, Jukić M, Dragović-Uzelac V. Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers. Food Technol Biotechnol 2017; 55:243-250. [PMID: 28867955 DOI: 10.17113/ftb.55.02.17.4687] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This research was undertaken to investigate the influence of extraction parameters during microwave-assisted extraction on total phenolic content, total flavonoids, total hydroxycinnamic acids and total flavonols of blackthorn flowers as well as to evaluate the antioxidant capacity by two different methods (2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity and ferric reducing antioxidant power assays). The investigated extraction parameters were: solvent type and volume fraction of alcohol in solvent (50 and 70% aqueous solutions of ethanol and methanol), extraction time (5, 15 and 25 min) and extraction temperature (40, 50 and 60 °C) controlled by microwave power of 100, 200 and 300 W. Multivariate analysis of variance (MANOVA) was used to evaluate the differences at a 95% confidence level (p≤0.05). The obtained results show that aqueous solution of ethanol was more appropriate solvent for extraction of phenolic compounds (total flavonoids, total hydroxycinnamic acids and total flavonols) than aqueous solution of methanol. The amount of phenolic compounds was higher in 70% aqueous solution of ethanol or methanol, while higher antioxidant capacity was observed in 50% aqueous solution of methanol. Higher temperature of extraction improved the amount of phenolic compounds and also antioxidant capacity determined by 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity assay. Extensive duration of extraction (15- to 25-minute interval) has a significant effect only on the increase of total phenolic content, while specific phenolic compound content and antioxidant capacity were the highest when microwave extraction time of 5 min was applied.
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Affiliation(s)
- Vanja Lovrić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10 000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10 000 Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10 000 Zagreb, Croatia
| | - Marijana Jukić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10 000 Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10 000 Zagreb, Croatia
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66
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Bursać Kovačević D, Gajdoš Kljusurić J, Putnik P, Vukušić T, Herceg Z, Dragović-Uzelac V. Stability of polyphenols in chokeberry juice treated with gas phase plasma. Food Chem 2016; 212:323-31. [PMID: 27374539 DOI: 10.1016/j.foodchem.2016.05.192] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 05/30/2016] [Accepted: 05/31/2016] [Indexed: 12/11/2022]
Abstract
Chokeberry juice was subjected to cold atmospheric gas phase plasma and changes in hydroxycinnamic acids, flavonols and anthocyanins were monitored. Plasma treatments were carried out under different treatment times and juice volumes under constant gas flow (0.75dm(3)min(-1)). The results were compared against control (untreated) and pasteurized chokeberry juice (80°C/2min). During pasteurization, the most unstable were hydroxycinnamic acids with losses of up to 59%, while flavonols and anthocyanins increased by 5% and 9%, respectively. On the contrary, plasma treated chokeberry juice showed higher concentrations of hydroxycinnamic acids and 23% loss of anthocyanins in comparison to untreated juice. In order to obtain the optimal cold plasma treatment parameters principal component and sensitivity analysis were used. Such parameters can be potentially used for pasteurization in terms of phenolic stability of chokeberry juice. Optimal treatment was at 4.1min and sample volume of 3cm(3).
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Affiliation(s)
- Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Tomislava Vukušić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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67
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Putnik P, Bursać Kovačević D, Herceg K, Levaj B. Influence of Cultivar, Anti-Browning Solutions, Packaging Gasses, and Advanced Technology on Browning in Fresh-Cut Apples During Storage. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12400] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | | | - Branka Levaj
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
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68
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Putnik P, Bursać Kovačević D, Herceg K, Levaj B. Influence of Respiration on Predictive Microbial Growth ofAerobic Mesophilic BacteriaandEnterobacteriaceaein Fresh-Cut Apples Packaged Under Modified Atmosphere. J Food Saf 2016. [DOI: 10.1111/jfs.12284] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
| | - Korina Herceg
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
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69
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Putnik P, Bursać Kovačević D, Dragović-Uzelac V. Optimizing Acidity and Extraction Time for Polyphenolic Recovery and Antioxidant Capacity in Grape Pomace Skin Extracts with Response Surface Methodology Approach. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12710] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
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70
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Putnik P, Kovačević DB, Penić M, Fegeš M, Dragović-Uzelac V. Microwave-Assisted Extraction (MAE) of Dalmatian Sage Leaves for the Optimal Yield of Polyphenols: HPLC-DAD Identification and Quantification. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0428-3] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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71
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Bursać Kovačević D, Putnik P, Dragović-Uzelac V, Vahčić N, Babojelić MS, Levaj B. Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams. Food Chem 2015; 181:94-100. [DOI: 10.1016/j.foodchem.2015.02.063] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2014] [Revised: 02/13/2015] [Accepted: 02/14/2015] [Indexed: 11/29/2022]
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Bursać Kovačević D, Putnik P, Dragović-Uzelac V, Pedisić S, Režek Jambrak A, Herceg Z. Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Food Chem 2015. [PMID: 26212976 DOI: 10.1016/j.foodchem.2015.05.099] [Citation(s) in RCA: 147] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The aim of the study was to evaluate effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Outcomes of plasma treatment were observed at different operating conditions: (i) treatment time (3, 5, 7 min), (ii) treated juice volume (3, 4, 5 cm(3)), and (iii) gas flow (0.75, 1, 1.25 dm(3)/min). The greatest anthocyanin stability was found at: 3 min treatment time, 5 cm(3) sample volume, and 0.75 dm(3)/min gas flow. Plasma treatment yielded higher anthocyanin content from 21% to 35%. Multivariate analysis showed that total color change was not associated with sample volume and treatment time, however it declined with increased gas flow. The change of color increased in comparison treated vs. untreated pomegranate juice. Constructed mathematical equation confirmed that increase of anthocyanin content increased with gas flow, sample volume and change in color. In summary, this study showed that plasma treatment had positive influences on anthocyanins stability and color change in cloudy pomegranate juice.
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Affiliation(s)
- Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Sandra Pedisić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Obranović M, Škevin D, Kraljić K, Pospišil M, Neđeral S, Blekić M, Putnik P. Influence of Climate, Variety and Production Process on Tocopherols, Plastochromanol-8 and Pigments in Flaxseed Oil. Food Technol Biotechnol 2015; 53:496-504. [PMID: 27904385 DOI: 10.17113/ftb.53.04.15.4252] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The objective of this study is to compare the influence of genotype, environmental conditions and processing methods after maturation and harvesting of four varieties of flaxseed (Altess, Biltstar, Niagara and Oliwin) on the levels of tocochromanols, carotenoids and chlorophyll in flaxseed oil. Samples were produced by cold pressing of dry seeds and seeds heated for 30 min at 60 °C. Temperature, sunshine and rainfall were primary environmental conditions included. Grand mean of mass fraction of γ-tocopherol was (522±29), of plastochromanol-8 (305±2) and total tocochromanols (831±3) mg per kg of oil. The highest levels of these compounds and strongest antioxidant activity were found in cold- -pressed oil of Biltstar variety. During seed maturation, levels of γ-tocopherol and plastochromanol-8 increased with average temperature and total sunshine and decreased with total rainfall. Fifth week after flowering was identified as the maturation period with best climate conditions to achieve optimal tocochromanol content. Grand mean of mass fraction of carotenoids expressed as β-carotene was (1.83±0.01) and of chlorophyll expressed as pheophytin a (0.43±0.10) mg per kg of oil. Altess variety had the highest levels of pigments. Antioxidant activity decreased with the increase of chlorophyll, while correlations with carotenoids were not determined. Generally, oil obtained by cold pressing had higher levels of tocochromanols and lower levels of pigments but similar antioxidant activity to the oil after seed conditioning. The results of this study contribute to identifying the flaxseed variety that is the best for oil production with the highest antioxidant activity and nutritive value, and provide better understanding of tocochromanol biosynthesis depending on different climate conditions.
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Affiliation(s)
- Marko Obranović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Klara Kraljić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Milan Pospišil
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia
| | - Sandra Neđeral
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Monika Blekić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
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Repajić M, Kovačević DB, Putnik P, Dragović-Uzelac V, Kušt J, Čošić Z, Levaj B. Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry ( Prunus cerasus L.) Juice. Food Technol Biotechnol 2015; 53:215-222. [PMID: 27904351 DOI: 10.17113/ftb.53.02.15.4151] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The objective of this study is to investigate the influence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasus L., cvs. Marasca and Oblačinska) juices. Samples were collected during four processing steps: from fresh fruit prior to processing, then from pressed, filtered and concentrated juices. The content of total phenols was the same in both cultivars, but antioxidant activity (Oblačinska>Marasca) and total monomeric anthocyanins (Marasca>Oblačinska) differed. All processing steps significantly influenced the content of total phenols, total monomeric anthocyanins and antioxidant activity. In all samples four major anthocyanins were identified by HPLC with UV/VIS PDA detector, listed in the descending order based on their abundance: cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside, cyanidin-3-sophoroside and cyanidin-3-glucoside. Marasca cv. contained more total anthocyanins, and contents of cyanidin-3-sophoroside and cyanidin-3- -glucosylrutinoside. The content of total hydroxycinnamic acids was also higher in Marasca than Oblačinska cv. After processing, the concentration of all identified anthocyanins increased in both cultivars. Majority of the highest values of polyphenols were detected in the juice after pressing. The content of polyphenols and their antioxidant activity were considerably stable during industrial processing to concentrated juice. Although Marasca had higher polyphenolic content than Oblačinska, both cultivars showed promising industrial potential for processing to concentrated juice.
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Affiliation(s)
- Maja Repajić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10000 Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10000 Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10000 Zagreb, Croatia
| | - Josipa Kušt
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10000 Zagreb, Croatia
| | - Zrinka Čošić
- Maraska d.d., Obala kneza Trpimira 7, HR-23000 Zadar, Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10000 Zagreb, Croatia
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Chhabra J, Vega‐López S, Calle MC, Putnik P, Fernandez M, D’Agostino D, Damio G, Pérez‐Escamilla R. Relationship between energy intake and weight in Latino adults with type 2 diabetes, Preliminary Results: DIALBEST Trial. FASEB J 2008. [DOI: 10.1096/fasebj.22.1_supplement.875.4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Putnik P, Calle MC, Fernandez M, Damio G, Segura‐Pérez S, Vega‐López S, Chhabra J, Perez‐Escamilla R. Influence of Acculturation on Food Label Use and Nutrient Intakes among Latinos Participating in the DIALBEST Trial: Preliminary Results. FASEB J 2008. [DOI: 10.1096/fasebj.22.1_supplement.681.5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | | | | | | | | | | | - Rafael Perez‐Escamilla
- Nutritional ScienceUniversity of Connecticut; Latino Health Disparities NIH EXPORT CenterStorrsCT
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Taylor CA, Putnik P, Mejia A, Melgar‐Quinonez H, Anders RL, Balcazar HG, Segura‐Pérez S, Pérez‐Escamilla R. Familiarity with the Food Guide Pyramid and the Food Label among Latina WIC participants in California, Connecticut, Ohio and Texas. FASEB J 2007. [DOI: 10.1096/fasebj.21.5.a302-b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Christopher Alan Taylor
- Medical DieteticsThe Ohio State University453 W 10th Ave, 306A Atwell HallColumbusOH43210‐1234
| | | | - Alfredo Mejia
- NutritionSchool of Public Health, Loma Linda University, 24493 University AveLoma LindaCA92354
| | - Hugo Melgar‐Quinonez
- Department of Human NutritionOhio State University325 Campbell Hall, 1787 Neil AveColumbusOH43210‐1295
| | - Robert L Anders
- School of Nursing, University of Texas at El Paso1101 N CampbellEl PasoTX79902
| | - Hector G Balcazar
- School of Public Health, University of Texas Health Science Center at Houston1200 Herman Pressler Dr., RAS‐E1007HoustonTX77030
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Putnik P, Taylor CA, Mejia A, Melgar‐Quinonez H, Anders RL, Balcazar HG, Segura‐Pérez S, Pérez‐Escamilla R. Acculturation and MyPyramid awareness among Latina WIC participants in Connecticut, California, Ohio, and Texas. FASEB J 2007. [DOI: 10.1096/fasebj.21.5.a302-c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Predrag Putnik
- Nutrition DepartmentUniversity of Connecticut3624 Horsebarn Hill RdStorrsCT06269‐4017
| | - Christopher Alan Taylor
- Division of Medical DieteticsOhio State University306A Atwell Hall, 453 W 10th Ave.ColumbusOH43210‐1234
| | - Alfredo Mejia
- NutritionSchool of Public Health, Loma Linda University, 24493 University AveLoma LindaCA92354
| | - Hugo Melgar‐Quinonez
- Department of Human NutritionOhio State University325 Campbell Hall, 1787 Neil AveColumbusOH43210‐1295
| | - Robert L. Anders
- School of Nursing, University of Texas at El Paso1101 N CampbellEl PasoTX79902
| | - Hector G. Balcazar
- School of Public Health, University of Texas Health Science Center at Houston1200 Herman Pressler Dr., RAS‐E1007HoustonTX77030
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Abstract
Latinos have become the largest ethnic minority group in the U.S. and will become 25% of the population by 2050. The purpose of this critical review is to examine the influence of acculturation on type 2 diabetes and corresponding risk factors, including 1) dietary intake, 2) physical activity patterns, 3) smoking and alcohol consumption, and 4) obesity. Among Latinos, acculturation has been associated with obesity risk, suboptimal dietary choices including lack of breast-feeding, low intake of fruits and vegetables, a higher consumption of fats and artificial drinks containing high levels of refined sugar, smoking, and alcohol consumption. In contrast, acculturation has been positively associated with physical activity and a lower likelihood of type 2 diabetes among Latinos. However, findings have been inconsistent across acculturation indicators and appear to be strongly modified by Latino subethnicity and gender. It is important to improve existing acculturation measures available. Mexican Americans have been the target group in the majority of studies. Research in this group must continue but it is important to conduct additional research with other Latino subgroups that have been left out of most of the acculturation, lifestyles, and health outcomes research. Differences between acculturation and health-related outcomes may be confounded by socio-economic status, age, and movement from urban to rural areas. Longitudinal multivariate acculturation research is essential to disentangle these relations and to develop sound behavioral change theories that adequately predict behavioral change among Latinos.
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Affiliation(s)
- Rafael Pérez-Escamilla
- Department of Nutritional Sciences, Center for Eliminating Health Disparities among Latinos, University of Connecticut, Storrs, CT 06269-4017, USA.
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