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Liu M, Hu L, Deng N, Cai Y, Li H, Zhang B, Wang J. Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper ( Capsicum annuum L.) varieties. Food Chem X 2024; 22:101262. [PMID: 38450385 PMCID: PMC10915507 DOI: 10.1016/j.fochx.2024.101262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/28/2024] [Accepted: 02/28/2024] [Indexed: 03/08/2024] Open
Abstract
The effects of constant and variable temperature hot-air drying methods on drying time, colors, nutrients, and volatile compounds of three chili pepper varieties were investigated in this study. Overall, the variable temperature drying could facilitate the removal of water, preserve surface color, and reduce the loss of total sugar, total acid, fat and capsaicin contents. Electronic-nose (E-nose) and gas chromatography-ion mobility spectroscopy (GC-IMS) analyses found that aldehydes, ketones, alcohols and esters contributed to the aroma of chili peppers. The drying process led to an increase in acids, furans and sulfides contents, while decreasing alcohols, esters and olefins levels. In addition, the three chili pepper varieties displayed distinct physical characteristics, drying times, chromatic values, nutrients levels and volatile profiles during dehydration. This study suggests variable temperature drying is a practical approach to reduce drying time, save costs, and maintain the commercial appeal of chili peppers.
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Affiliation(s)
- Miao Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Liu Hu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
| | - Na Deng
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Yongjian Cai
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Hui Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Bo Zhang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China
- Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha 410114, China
- Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China
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2
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Gębczyński P, Tabaszewska M, Kur K, Zbylut-Górska M, Słupski J. Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables. Molecules 2024; 29:1732. [PMID: 38675551 PMCID: PMC11052391 DOI: 10.3390/molecules29081732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2024] [Revised: 04/03/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
This study aimed to determine the effect of the drying method (freeze-drying, air-drying), storage period (12 months), and storage conditions (2-4 °C, 18-22 °C) applied to two legume species: green beans and green peas. The raw and dried materials were determined for selected physical parameters typical of dried vegetables, contents of bioactive components (vitamin C and E, total chlorophyll, total carotenoids, β-carotene, and total polyphenols), antioxidative activity against the DPPH radical, and sensory attributes (overall quality and profiles of color, texture, and palatability). Green beans had a significantly higher content of bioactive components compared to peas. Freeze-drying and cold storage conditions facilitated better retention of these compounds, i.e., by 9-39% and 3-11%, respectively. After 12 months of storage, higher retention of bioactive components, except for total chlorophyll, was determined in peas regardless of the drying method, i.e., by 38-75% in the freeze-dried product and 30-77% in the air-dried product, compared to the raw material.
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Affiliation(s)
- Piotr Gębczyński
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (P.G.); (K.K.); (J.S.)
| | - Małgorzata Tabaszewska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (P.G.); (K.K.); (J.S.)
| | - Katarzyna Kur
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (P.G.); (K.K.); (J.S.)
| | - Maria Zbylut-Górska
- Department of Land Surveying, Faculty of Environmental Engineering and Land Surveying, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland;
| | - Jacek Słupski
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland; (P.G.); (K.K.); (J.S.)
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3
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Lahbib K, Bnejdi F, Pandino G, Lombardo S, El-Gazzah M, El-Bok S, Dabbou S. Changes in Yield-Related Traits, Phytochemical Composition, and Antioxidant Activity of Pepper ( Capsicum annuum) Depending on Its Variety, Fruit Position, and Ripening Stage. Foods 2023; 12:3948. [PMID: 37959067 PMCID: PMC10648119 DOI: 10.3390/foods12213948] [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: 08/24/2023] [Revised: 10/17/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
The relationship between fruit position, ripening stage, and variety has not been well studied in pepper plants. To understand the interaction of these factors, a diversity of phytochemical traits as well as antioxidant activity were investigated with agronomic traits in eleven hot pepper varieties collected from the upper and lower parts of the plant and harvested at three maturity stages (green, orange, and red). Capsaicin content (CAP) showed a relatively high genetic effect; on the contrary, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity were more affected by the ripening stage and fruit position. The CAP values ranged from 0.29 ('FKbM') to 0.77 ('Bka') mg CAP equivalents g-1 DW. The ripening stage was the predominant factor for TPC, TFC, DPPH, and FRAP. There was no significant interaction between A × FP, A × RS, and FP × RS for all agro-morphological fruit traits. Variety, fruit position, and ripening stage effects are more significant than all interactions calculated. Lower fruit positions in all samples showed a maximum fruit size, whereas phytochemical traits and yield per plant were relevant in the upper parts, and Phytochemical traits and yield per plant were significantly correlated. From PCA and cluster analysis, all varieties showed the highest biochemical and antioxidant levels with moderate fruit size, except the 'Bel' variety that showed the smallest fruit traits with high yields, and the 'FKbM' and 'FKbK' varieties that showed the highest fruit size but low yields. This study supplies information to identify interesting cultivars with considerable levels of bioactive and phytochemical metabolites, which is useful for breeding programs of novel varieties.
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Affiliation(s)
- Karima Lahbib
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Fethi Bnejdi
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Gaetano Pandino
- Department of Agriculture, Food and Environment, University of Catania, via Valdisavoia 5, 95123 Catania, Italy; (G.P.); (S.L.)
| | - Sara Lombardo
- Department of Agriculture, Food and Environment, University of Catania, via Valdisavoia 5, 95123 Catania, Italy; (G.P.); (S.L.)
| | - Mohamed El-Gazzah
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Safia El-Bok
- Laboratory of Biodiversity, Biotechnology, and Climate Changes, Faculty of Sciences of Tunis El Manar El Manar II, Tunis 2092, Tunisia; (F.B.); (M.E.-G.); (S.E.-B.)
| | - Samia Dabbou
- Faculty of Dental Medicine, University of Monastir, Avicenne Street, Monastir 5019, Tunisia
- Unit of Bioactive and Natural Substances and Biotechnology UR17ES49, Faculty of Dental Medicine of Monastir, University of Monastir, Avicenne Street, Monastir 5019, Tunisia
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Islam K, Rawoof A, Kumar A, Momo J, Ahmed I, Dubey M, Ramchiary N. Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37289974 DOI: 10.1021/acs.jafc.3c01901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Capsicum (chili pepper) is a widely popular and highly consumed fruit crop with beneficial secondary metabolites such as capsaicinoids, carotenoids, flavonoids, and polyphenols, among others. Interestingly, the secondary metabolite profile is a dynamic function of biosynthetic enzymes, regulatory transcription factors, developmental stage, abiotic and biotic environment, and extraction methods. We propose active manipulable genetic, environmental, and extraction controls for the modulation of quality and quantity of desired secondary metabolites in Capsicum species. Specific biosynthetic genes such as Pun (AT3) and AMT in the capsaicinoids pathway and PSY, LCY, and CCS in the carotenoid pathway can be genetically engineered for enhanced production of capsaicinoids and carotenoids, respectively. Generally, secondary metabolites increase with the ripening of the fruit; however, transcriptional regulators such as MYB, bHLH, and ERF control the extent of accumulation in specific tissues. The precise tuning of biotic and abiotic factors such as light, temperature, and chemical elicitors can maximize the accumulation and retention of secondary metabolites in pre- and postharvest settings. Finally, optimized extraction methods such as ultrasonication and supercritical fluid method can lead to a higher yield of secondary metabolites. Together, the integrated understanding of the genetic regulation of biosynthesis, elicitation treatments, and optimization of extraction methods can maximize the industrial production of secondary metabolites in Capsicum.
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Affiliation(s)
- Khushbu Islam
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Abdul Rawoof
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Ajay Kumar
- Department of Plant Sciences, School of Biological Sciences, Central University of Kerala, Kasaragod 671316, Kerala, India
| | - John Momo
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Ilyas Ahmed
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | - Meenakshi Dubey
- Department of Biotechnology, Delhi Technological University, New Delhi 110042, India
| | - Nirala Ramchiary
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, India
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Li S, Liu F, Wu M, Li Y, Song X, Yin J. Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans. Foods 2023; 12:foods12112160. [PMID: 37297405 DOI: 10.3390/foods12112160] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant differences (p < 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly promote the production of alcohols and aldehydes, while sun drying effectively preserves esters. In terms of bioactive substances, broad beans dried by freeze drying exhibit the highest total phenol content as well as the strongest antioxidant capacity and gallic acid, followed by sun drying. The chemometric analysis revealed that the bioactive compounds in broad beans dried by three different methods were primarily composed of flavonoids, organic acids, and amino acids with significant differentiation. Notably, freeze-dried and sun-dried broad beans exhibited a higher concentration of differential substances.
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Affiliation(s)
- Si Li
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Fangwei Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Mulan Wu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Yuhao Li
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Xiaoxiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
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6
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Moura RL, Figueirêdo RMFD, Queiroz AJDM, Santos FSD, Lima AGBD, Rego Junior PFD, Gomes JP, Silva WPD, Paiva YF, Moura HV, Silva ETDV, Costa CC, Gregório MG. Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition. Foods 2023; 12:foods12112106. [PMID: 37297351 DOI: 10.3390/foods12112106] [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: 05/03/2023] [Revised: 05/18/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Pepper (Capsicum spp.) is among the oldest and most cultivated crops on the planet. Its fruits are widely used as natural condiments in the food industry for their color, flavor, and pungency properties. Peppers have abundant production; on the other hand, their fruits are perishable, deteriorating within a few days after harvesting. Therefore, they need adequate conservation methods to increase their useful life. This study aimed to mathematically model the drying kinetics of smelling peppers (Capsicum chinense) and pout peppers (Capsicum chinense Jacq.) to obtain the thermodynamic properties involved in the process and to determine the influence of drying on the proximal composition of these peppers. Whole peppers, containing the seeds, were dried in an oven with forced air circulation, at temperatures of 50, 60, 70, and 80 °C, with an air speed of 1.0 m/s. Ten models were adjusted to the experimental data, but the Midilli model was the one that provided the best values of coefficient of determination and lowest values of the mean squared deviation and chi-square value in most of the temperatures under study. The effective diffusivities were well represented by an Arrhenius equation, appearing in the order of 10-10 m2·s-1 for both materials under study, since the activation energy of the smelling pepper was 31.01 kJ·mol-1 and was 30.11 kJ·mol-1 in the pout pepper, respectively. Thermodynamic properties in both processes of drying the peppers pointed to a non-spontaneous process, with positive values of enthalpy and Gibbs free energy and negative values of entropy. Regarding the influence of drying on the proximal composition, it was observed that, with the increase in temperature, there was a decrease in the water content and the concentration of macronutrients (lipids, proteins, and carbohydrates), providing an increase in the energy value. The powders obtained in the study were presented as an alternative for the technological and industrial use of peppers, favoring obtaining a new condiment, rich in bioactives, providing the market with a new option of powdered product that can be consumed directly and even adopted by the industry as a raw material in the preparation of mixed seasonings and in the formulation of various food products.
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Affiliation(s)
- Rodrigo Leite Moura
- Department of Process Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | | | | | | | | | - Josivanda Palmeira Gomes
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Wilton Pereira da Silva
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Yaroslávia Ferreira Paiva
- Department of Process Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Henrique Valentim Moura
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | - Caciana Cavalcanti Costa
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Mailson Gonçalves Gregório
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
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7
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Del Burgo-Gutiérrez C, Cid C, Ludwig IA, De Peña MP. LC-MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper ( Capsicum annuum cv. Piquillo). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6050-6060. [PMID: 37014295 PMCID: PMC10119983 DOI: 10.1021/acs.jafc.2c07829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 03/16/2023] [Accepted: 03/21/2023] [Indexed: 06/19/2023]
Abstract
Pepper constitutes an important source of (poly)phenols, mainly flavonoids. Nevertheless, heat treatments applied prior to consumption may have an impact on these antioxidants, and thus may also affect their potential bioactivity. In this study, the effect of industrial and culinary treatments on the total and individual (poly)phenolic content of Piquillo pepper (Capsicum annuum cv. Piquillo) was thoroughly evaluated by high-performance liquid chromatography coupled to tandem mass spectrometry. A total of 40 (poly)phenols were identified and quantified in raw pepper. Flavonoids (10 flavonols, 15 flavones, and 2 flavanones) were the major compounds identified (62.6%). Among the 13 phenolic acids identified in raw samples, cinnamic acids were the most representative. High temperatures applied and subsequent peeling during industrial grilling drastically decreased the total (poly)phenolic content from 2736.34 to 1099.38 μg/g dm (59.8% reduction). In particular, flavonoids showed a higher reduction of 87.2% after grilling compared to nonflavonoids which only decreased by 14%. Moreover, 9 nonflavonoids were generated during grilling, modifying the (poly)phenolic profile. After culinary treatments, specifically frying, (poly)phenols appear to be better released from the food matrix, enhancing their extractability. Overall, industrial and culinary treatments differently affect both the total and individual (poly)phenolic compounds of pepper and, despite the reduction, they might also positively influence their bioaccessibility.
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Affiliation(s)
- Cristina Del Burgo-Gutiérrez
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
| | - Concepción Cid
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA,
Navarra Institute for Health Research, 31008 Pamplona, Spain
| | - Iziar A. Ludwig
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA,
Navarra Institute for Health Research, 31008 Pamplona, Spain
| | - María-Paz De Peña
- Faculty
of Pharmacy & Nutrition, Department of Nutrition, Food Science
& Physiology, University of Navarra, 31008 Pamplona, Spain
- Center
for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain
- IdiSNA,
Navarra Institute for Health Research, 31008 Pamplona, Spain
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Assessment of Growth Inhibition of Eugenol-Loaded Nano-Emulsions against Beneficial Bifidobacterium sp. along with Resistant Escherichia coli Using Flow Cytometry. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The intestinal tract microbiota influences many aspects of the dietary components on colon health and during enteric infections, thus, playing a pivotal role in the colon health. Therefore, the eugenol (EU) nano-emulsion effective concentration reported in our previous study against cancer cells should be explored for safety against beneficial microbes. We evaluated the sensitivity of Bifidobacterium breve and B. adolescentis against EU-loaded nano-emulsions at 0, 300, 600 and 900 µm, which were effective against colon and liver cancer cells. Both B. breve and B. adolescentis showed comparable growth ranges to the control group at 300 and 600 µm, as evident from the plate count experimental results. However, at 900 µm, a slight growth variation was revealed with respect to the control group. The real-time inhibition determination through flow cytometry showed B. breve viable, sublethal cells (99.49 and 0.51%) and B. adolescentis (95.59 and 0.15%) at 900 µm, suggesting slight inhibition even at the highest tested concentration. Flow cytometry proved to be a suitable quantitative approach that has revealed separate live, dead, and susceptible cells upon treatment with EU nano-emulsion against Escherichia coli. Similarly, in the case of B. breve and B. adolescentis, the cells showed only live cells that qualitatively suggest EU nano-emulsion safety. To judge the viability of these sublethal populations of B. breve and B. adolescentis, Fourier transforms infrared spectroscopy was carried out, revealing no peak shift for proteins, lipids, DNA and carbohydrates at 900 µm EU nano-emulsion compared to the control. On the other hand, EU-loaded nano-emulsions (900 µm)-treated E. coli showed a clear peak shift for a membrane protein, lipids, DNA and carbohydrates. This study provides insights to utilize plant phenols as safe medicines as well as dietary supplements.
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Zhao X, Cheng X, Zang M, Wang L, Li X, Yue Y, Liu B. Insights into the characteristics and molecular transformation of lipids in Litopenaeus vannamei during drying from combined lipidomics. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104809] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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10
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Costa J, Sepúlveda M, Gallardo V, Cayún Y, Santander C, Ruíz A, Reyes M, Santos C, Cornejo P, Lima N, Santos C. Antifungal Potential of Capsaicinoids and Capsinoids from the Capsicum Genus for the Safeguarding of Agrifood Production: Advantages and Limitations for Environmental Health. Microorganisms 2022; 10:microorganisms10122387. [PMID: 36557640 PMCID: PMC9788535 DOI: 10.3390/microorganisms10122387] [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: 10/12/2022] [Revised: 11/21/2022] [Accepted: 11/29/2022] [Indexed: 12/05/2022] Open
Abstract
Opportunistic pathogenic fungi arise in agricultural crops as well as in surrounding human daily life. The recent increase in antifungal-resistant strains has created the need for new effective antifungals, particularly those based on plant secondary metabolites, such as capsaicinoids and capsinoids produced by Capsicum species. The use of such natural compounds is well-aligned with the One Health approach, which tries to find an equilibrium among people, animals, and the environment. Considering this, the main objective of the present work is to review the antifungal potential of capsaicinoids and capsinoids, and to evaluate the environmental and health impacts of biofungicides based on these compounds. Overall, capsaicinoids and their analogues can be used to control pathogenic fungi growth in plant crops, as eco-friendly alternatives to pest management, and assist in the conservation and long-term storage of agrifood products. Their application in different stages of the agricultural and food production chains improves food safety, nutritional value, and overcomes antimicrobial resistance, with a lower associated risk to humans, animals, and the environment than that of synthetic fungicides and pesticides. Nevertheless, research on the effect of these compounds on bee-like beneficial insects and the development of new preservatives and packaging materials is still necessary.
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Affiliation(s)
- Jéssica Costa
- Departamento de Biologia, Instituto de Ciências Biológicas-ICB, Universidade Federal do Amazonas, Av. Rodrigo Otávio Jordão Ramos 3000, Bloco 01, Manaus 69077-000, AM, Brazil
| | - Marcela Sepúlveda
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
| | - Víctor Gallardo
- Programa de Doctorado en Ciencias de Recursos Naturales, Universidad de La Frontera, Temuco 4811-230, Chile
| | - Yasna Cayún
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
| | - Christian Santander
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
- Environmental Engineering and Biotechnology Group, Faculty of Environmental Science and EULA-Chile Center, Universidad de Concepción, Concepción 4070-411, Chile
| | - Antonieta Ruíz
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
| | - Marjorie Reyes
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
| | - Carla Santos
- CEB-Centre of Biological Engineering, Micoteca da Universidade do Minho (MUM), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS (Associate Laboratory, Braga/Guimarães), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Pablo Cornejo
- Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Quillota 2260-000, Chile
| | - Nelson Lima
- CEB-Centre of Biological Engineering, Micoteca da Universidade do Minho (MUM), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS (Associate Laboratory, Braga/Guimarães), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Cledir Santos
- Department of Chemical Science and Natural Resources, Universidad de La Frontera, Temuco 4811-230, Chile
- Correspondence: ; Tel.: +56-452-596-726
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11
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Zia S, Khan MR, Aadil RM. Kinetic modeling of different drying techniques and their influence on color, bioactive compounds, antioxidant indices and phenolic profile of watermelon rind. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01674-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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12
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Singh J, Pareek S, Maurya VK, Sagar NA, Kumar Y, Badgujar PC, Fawole OA. Application of Aloe vera Gel Coating Enriched with Cinnamon and Rosehip Oils to Maintain Quality and Extend Shelf Life of Pomegranate Arils. Foods 2022; 11:foods11162497. [PMID: 36010501 PMCID: PMC9407158 DOI: 10.3390/foods11162497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
A completely randomized design was applied on pomegranate arils for several post-harvest treatments before the packaging in polypropylene boxes for 15 days at (5 ± 1 °C, 95 ± 2% RH): control (untreated), Aloe vera gel (10% or 20%), 10% Aloe vera + rosehip oil (0.25% or 0.50%), 20% Aloe vera + rosehip oil (0.25% or 0.50%), 10% Aloe vera + cinnamon oil (0.25% or 0.50%), and 20% Aloe vera + cinnamon oil (0.25% or 0.50%). Aloe vera in combination with cinnamon oil resulted in an enhanced shelf life (15 d) compared to the uncoated arils (control). The Aloe vera + cinnamon oil coating led to the retention of total phenolics, anthocyanin, ascorbic acid, and antioxidant activity in context to the quality attributes. Moreover, this coating showed minimal change in the color, total soluble solids, titratable acidity, firmness, delayed ethylene production, respiration rate, and physiological weight loss. Also, A. vera + cinnamon oil coatings significantly (p < 0.05) inhibited the total counts of mesophilic aerobics, coliforms, and yeast and mold. Organoleptic attributes, including color, flavor, aroma, texture, and purchase acceptability were higher for the arils that were treated with 10% A. vera + 0.25% cinnamon oil; thus, this highly economical and easily available coating material can be formulated and used commercially to extend the shelf life and enhance the profit of the producers and/or processors.
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Affiliation(s)
- Jagmeet Singh
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
- Correspondence: (S.P.); (O.A.F.); Tel.: +91-130-2281024 (S.P.)
| | - Vaibhav Kumar Maurya
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | - Narashans Alok Sagar
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India
| | - Yogesh Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India or or
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat 131 028, Haryana, India or or
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
- Correspondence: (S.P.); (O.A.F.); Tel.: +91-130-2281024 (S.P.)
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13
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Chitosan-Cinnamon Oil Coating Maintains Quality and Extends Shelf Life of Ready-to-Use Pomegranate Arils under Low-Temperature Storage. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3404691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Different formulations of chitosan (1%, 2%, or 3%) with the incorporation of cinnamon oil (0.25% or 0.50%) were prepared for the preservation of pomegranate aril cv. Bhagwa. Six combinations of chitosan-cinnamon oil formulations along with one control (untreated) were applied to the freshly extracted arils using the dipping application method. All treatments were found to be effective in enhancing the shelf life, improving the postharvest characteristics, and reducing microbial populations on pomegranate arils during a 15-day storage period at 4 ± 1°C. The treated pomegranate arils exhibited excellent resistance to microbial decay, moisture loss, respiration rate, preservation of phenolics, flavonoids, and antioxidants activity, among other characteristics. Chitosan 2% + cinnamon oil 0.25% edible coating has a high potential to enhance the storage life and biochemical properties and reduce the microbial population of arils. This treatment recorded a higher total phenolic content (18%) and antioxidant activity (16%) than the control sample, respectively, at the end of storage. In addition, the treatment also helped to decrease the microbial activity by 45% compared to the control sample. The present investigation proposed an alternative method to prolong the shelf life of pomegranate arils during the 15 days of storage.
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14
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Souza CS, Daood H, Duah SA, Vinogradov S, Palotás G, Neményi A, Helyes L, Pék Z. Stability of carotenoids, carotenoid esters, tocopherols and capsaicinoids in new chili pepper hybrids during natural and thermal drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Qiao J, Lu G, Wu G, Liu H, Wang W, Zhang T, Xie G, Qin M. Influence of different pretreatments and drying methods on the chemical compositions and bioactivities of Smilacis Glabrae Rhizoma. Chin Med 2022; 17:54. [PMID: 35524264 PMCID: PMC9074193 DOI: 10.1186/s13020-022-00614-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Accepted: 04/22/2022] [Indexed: 12/03/2022] Open
Abstract
Background The processing of medicinal plant materials is one of the important factors influencing the components and biological activities of TCMs. Smilax glabra Roxb. is an herbal vine widely distributed in China, and its dried rhizome (Smilacis Glabrae Rhizoma, SGR) is often used in traditional medicines and functional foods. The processing methods of fresh cutting for SGR slices have been included in ancient Chinese herbal works, some local standards of TCMs, and the current Chinese Pharmacopoeia. Nevertheless, to date, the scientific basis for the processing of fresh medicinal materials for SGR slices has not been revealed. Methods To optimize the processing method for preparing SGR slices from the fresh rhizomes, the chemical compositions of the un-pretreated and pretreated (boiling, steaming) samples before and after drying (sun-drying, shade-drying, oven-drying), and the contents of astilbin isomers in dried SGR were analyzed by UHPLC-Q-TOF-MS/MS and UHPLC-DAD methods, respectively. Then, the antioxidant, anti-inflammatory, xanthine oxidase and α-glucosidase inhibitory activities of the prepared SGR slices were investigated by biological assays. Results A total of fifty-two compounds were identified from the un-pretreated and pretreated samples and a total of forty-nine compounds were identified from the subsequently dried samples. After pretreated by boiling and steaming, the contents of neoastilbin, neoisoastilbin, and isoastilbin in the prepared samples all increased. As a quality marker of SGR, the content of astilbin was unchanged or decreased slightly compared with that in the un-pretreated samples. During the drying process, the contents of the four astilbin stereoisomers in the un-pretreated samples increased significantly, while those in the pretreated samples had a slight increase or decrease. The effects of different processing methods were sorted according to the bioactivities of the prepared SGR. As a result, SGR slices prepared with no pretreatment followed by a sun-drying process have a higher astilbin content, better bioactivities and more energy savings, representing the optimum processing method for SGR slices. Conclusions This study reveals the scientific basis for the processing of fresh medicinal materials for SGR slices. The results provide scientific information for the quality control of SGR and its rational applications in herbal medicines and functional foods. Graphical abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1186/s13020-022-00614-7.
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Affiliation(s)
- Juanjuan Qiao
- Department of Resources Science of Traditional Chinese Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, 211198, China
| | - Gengyu Lu
- Department of Resources Science of Traditional Chinese Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, 211198, China
| | - Gang Wu
- The Teaching Experiments Center of Traditional Chinese Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, 211198, China
| | - Hui Liu
- Yangzhou Center for Food and Drug Control, Yangzhou, 225000, China
| | - Wanli Wang
- Department of Resources Science of Traditional Chinese Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, 211198, China
| | - Tianmao Zhang
- Department of Resources Science of Traditional Chinese Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, 211198, China
| | - Guoyong Xie
- Department of Resources Science of Traditional Chinese Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, 211198, China.
| | - Minjian Qin
- Department of Resources Science of Traditional Chinese Medicines, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing, 211198, China.
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16
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Physico-Chemical Properties of Red Pepper (Capsicum annuum L.) as Influenced by Different Drying Methods and Temperatures. Processes (Basel) 2022. [DOI: 10.3390/pr10030484] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
An experiment was carried out in the laboratories of the Department of Food Engineering, Department of Vegetable Science, and Department of Plantation Spices Medicinal and Aromatic crops, Bidhan Chandra Krishi Viswavidyalaya (BCKV), West Bengal, India. The work was performed during 2018–2019 and 2019–2020 with different drying methods including sun drying, solar drying and oven drying. In oven drying, different temperatures such as 50, 55, 60, 65, and 70 °C were considered. A randomized complete block design (RCBD) was designed with seven treatments and three replications. Experimental results were significantly varied among the treatments as influenced by different drying methods and temperatures. Minimum time taken (480 min) to reach safe moisture content was recorded in T7 (oven drying at 70 °C), whereas maximum values in color components such as L* value (24.55), a* value (32.14), b* value (20.53), and pungency score (7.85) were recorded in T6 (oven drying at 65 °C). However, the highest texture (1180.81) was observed in T1 (sun drying). Biochemical parameters were significantly varied among the treatments. The maximum amounts of ascorbic acid (56.06 mg/100 g) and oleoresin content (10.72) were found in T3 (oven drying at 50 °C), whereas minimum values of biochemical parameters were recorded by T1 (sun drying) and T2 (solar drying) methods, respectively. Mathematical relationships were found in different drying methods and temperatures. Models such as the Lewis, Page, Modified Page, and Henderson and Pabis models were selected to fit the data. Maximum R2 value (0.9835) was found in both the Page and Modified Page models with similar values of drying method and temperature at 65 °C. This value was the highest among all models in all drying temperatures. However, the lowest χ2, and RMSE values (0.000818 and 0.027261, respectively) were recorded with the Page model.
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17
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Pinar H, Çetin N, Ciftci B, Karaman K, Kaplan M. Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103976] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Huang L, Zhu Y, Peng T, Qiu J, Rao Q, Song J, Xiao S, Li Y, Tang L. Drying methods and structure-activity relationships of hydroxycinnamic acid derivatives in Idesia polycarpa Maxim. Leaves. Food Funct 2021; 12:1651-1661. [PMID: 33496307 DOI: 10.1039/d0fo01813a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Idesia polycarpa Maxim. leaves are an excellent source of hydroxycinnamic acid derivatives and have drawn special attention due to their various biological activities. However, the effects of post-harvest treatment on the structure-activity relationships of hydroxycinnamic acid derivatives in leaves of I. polycarpa are still unknown. In the current study, we compared the contents of unstable compounds in leaves with four drying methods, namely sun-drying, freeze-drying, shade-drying, and oven-drying. We found that the four hydroxycinnamic acid derivative isomers of leaves were significantly affected after drying processing with four different drying methods. Consequently, the underlying mechanisms responsible for the variation of these compounds during the drying processes have been well elucidated: UV lighting induced the isomerization of 1-[(6'-O-(E)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (1) and 1-[(4'-O-(E)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (3) into 1-[(6'-O-(Z)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (2) and 1-[(4'-O-(Z)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (4). Also, heat (exceeding 20 °C) led to the rearrangement of the (E/Z)-p-coumaric acid moiety of compounds 3 and 4, of which the 4-O-acylglucoses changed into the 6-O-acylglucoses to generate compounds 1 and 2, respectively. Interestingly, the hepatocyte-free fatty acid accumulation in OA-induced steatosis-conditioned HepG2 cells decreased by 65.00%, 10.69%, and 47.00%, respectively, following treatment with compounds 2, 3 and 4, and compound 1 presented no lipid-lowering activity. In addition, the bioactivities of compounds 2 and 4 were substantially enhanced by 58.42% and 25.33% with the sun-drying method compared to the freeze-dying methods. Our study suggests that sun-drying processing is the best method among the four drying processing methods of I. polycarpa Maxim. leaves.
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Affiliation(s)
- Lei Huang
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China and Key Laboratory of Bio-resources and Eco-environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China.
| | - Yu Zhu
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Tong Peng
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China.
| | - Jianfei Qiu
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Qing Rao
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Jingrui Song
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Shiji Xiao
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, China
| | - Yanmei Li
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Lin Tang
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China.
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19
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Rybak K, Wiktor A, Witrowa-Rajchert D, Parniakov O, Nowacka M. The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment. Foods 2021; 10:foods10020226. [PMID: 33499383 PMCID: PMC7911373 DOI: 10.3390/foods10020226] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/14/2021] [Accepted: 01/19/2021] [Indexed: 01/08/2023] Open
Abstract
It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.
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Affiliation(s)
- Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
- Correspondence: ; Tel.: +48-22-593-7574
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
| | - Oleksii Parniakov
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, Prof. von Klitzing Str. 9, 49610 Quakenbrück, Germany;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
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20
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Korkmaz A, Atasoy AF, Hayaloglu AA. The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.). Food Chem 2020; 341:128184. [PMID: 33039735 DOI: 10.1016/j.foodchem.2020.128184] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/19/2020] [Accepted: 09/22/2020] [Indexed: 12/01/2022]
Abstract
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.
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Affiliation(s)
- Aziz Korkmaz
- Faculty of Health Science, Department of Nutrition and Dietetics, Mardin Artuklu University, 47200 Mardin, Turkey; Central Laboratory, Mardin Artuklu University, 47200 Mardin, Turkey.
| | - Ahmet Ferit Atasoy
- Faculty of Engineering, Department of Food Engineering, Harran University, 63010 Sanlıurfa, Turkey; Pepper and Isot Research and Application Center, Harran University, 63010 Sanlıurfa, Turkey
| | - Ali Adnan Hayaloglu
- Faculty of Engineering, Department of Food Engineering, Inonu University, 44000 Malatya, Turkey
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21
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Yap JY, Hii CL, Ong SP, Lim KH, Abas F, Pin KY. Effects of drying on total polyphenols content and antioxidant properties of Carica papaya leaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2932-2937. [PMID: 32031257 DOI: 10.1002/jsfa.10320] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 01/31/2020] [Accepted: 02/07/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Papaya is widely grown in Malaysia and normally only the fruits are consumed. Other parts of the plant such as leaves, roots, bark, peel, seeds and pulp are also known to have medicinal properties and have been used to treat various diseases. Papaya leaves also contain flavonoids, alkaloids phenolic compounds and cynogenetic compounds, and are also reported to be able to treat dengue fever. RESULTS Studies were carried out on drying of papaya leaves using hot air (60, 70 and 80 °C), shade and freeze drying. Effective diffusivities were estimated ranging from 2.09 × 10-12 to 2.18 × 10-12 m2 s-1 from hot air drying, which are within the order of magnitudes reported for most agricultural and food products. The activation energy to initiate drying showed a relatively low value (2.11 kJ mol-1 ) as a result of the thin leave layer that eased moisture diffusion. In terms of total polyphenols content and antioxidant activities, freeze-dried sample showed a significantly higher (P < 0.05) total polyphenols content [2158 mg gallic acid equivalent 100 g dry weight-1 ] and antioxidant activities [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) = 571 mg TE 100 g DW-1 and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) = 215 μg mg-1 ] compared to hot air and shade dried samples. CONCLUSION Freeze dried sample retained the most total polyphenols content and showed the highest antioxidant activities in both ABTS and DPPH antioxidant assays. Hot air and shade drying are not conducive with repect to preserving the antioxidants as a result of possible thermal degradation at elevated temperatures and oxidations under prolonged drying condition. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jing Y Yap
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Ching L Hii
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Sze P Ong
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Kuan H Lim
- School of Pharmacy, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Kar Y Pin
- Forest Research Institute Malaysia, Kepong, Malaysia
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Ling JG, Xuan XT, Yu N, Cui Y, Shang HT, Liao XJ, Lin XD, Yu JF, Liu DH. High pressure-assisted vacuum-freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing. J Food Sci 2020; 85:1167-1176. [PMID: 32275070 DOI: 10.1111/1750-3841.15027] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 11/29/2019] [Accepted: 12/03/2019] [Indexed: 11/28/2022]
Abstract
High pressure processing (HPP), as nonthermal processing technology, has the potential to increase the drying rate due to its improvement of heat and mass exchange in different processes. In this study, the moisture migration in shrimps during HPP-vacuum-freeze drying (HPP-VFD) processes has been monitored by using low-field nuclear magnetic resonance and magnetic resonance image (MRI) in comparison with hot air-drying and VFD. Based on the T2 relaxation spectra, three water fractions corresponding to bound water (hydrogen-bonded water), immobile water (water trapped by organization structure or cell member), and free water were observed. For group B, with increasing drying time (4 to 22 hr), the transverse relaxation times of T21 , T22 , and T23 were significantly decreased (76.79%, 57.78%, and 40.9%) (P < 0.05). The content of immobile water (A22 ) and free water (A23 ) decreased (81.55% and 89.07%), whereas the bound water (A21 ) increased (7.26%). In comparison with group B, the T21 , T22 , and T23 of group C showed greater decrease (83.12%, 87.12%, and 89.57% for group C) so that HPP pretreatment could shorten the relaxation time. MRI analysis further proved that HPP-VFD drying has improved drying efficiency, and moisture migration was from the exterior to the interior part with increasing drying time. SEM analysis demonstrated that no significant damage of muscle fibers with narrower gaps was observed for groups B and C. Overall, HPP, as a pretreatment technology, could accelerate the moisture migration and improve the drying efficiency of VFD process for shrimp. PRACTICAL APPLICATION: High pressure processing (HPP) is now well known as a nonthermal processing technology and becoming increasingly acknowledged. However, there is limited information about its application in shrimp-drying process and the moisture dynamic of shrimp subjected to high pressure processing-assisted vacuum-freeze drying. This study could provide valuable information regarding the moisture status and migration in HPP-VFD shrimp monitored by LF-NMR and MRI methods. The results showed that HPP processing at 550 MPa for 10 min can be used as an interesting method for drying pretreatment, increasing its drying rate and consequently reducing its process time, and it demonstrated that the methods used in this study had good correlation coefficient with physicochemical properties of shrimp, which may be real-time and nondestructive monitoring methods for shrimp-drying process.
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Affiliation(s)
- Jian-Gang Ling
- College of Biosystems Engineering and Food Science, Natl.-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China.,Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Xiao-Ting Xuan
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Ning Yu
- Key Laboratory of Healthy & Intelligent Kitchen System Integration, Ningbo Fotile Kitchen Ware Co., Ltd., Ningbo, 315336, PR China
| | - Yan Cui
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Hai-Tao Shang
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Xiao-Jun Liao
- College of Food Science and Nutritional Engineering, China Agricultural Univ., Beijing, 100083, China
| | - Xu-Dong Lin
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Jing-Feng Yu
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Dong-Hong Liu
- College of Biosystems Engineering and Food Science, Natl.-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China.,Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
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Cao X, Chen J, Islam MN, Xu W, Zhong S. Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying. Molecules 2019; 24:molecules24234291. [PMID: 31775311 PMCID: PMC6930454 DOI: 10.3390/molecules24234291] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/21/2019] [Accepted: 11/22/2019] [Indexed: 01/27/2023] Open
Abstract
To examine the processing characteristics and high quality of an improved microwave vacuum drying system, litchi fruits were dried using intermittent microwave volumetric heating while microwave vacuum drying at 2 W/g was carried out for comparison; the intermittent microwave heating profiles were set as (1) 5 min drying-on, 5 min drying-off; (2) 5 min drying-on, 10 min drying-off; and (3) 5 min drying-on, 15 min drying-off. Energy consumption during drying was determined, and physicochemical properties such as moisture content, vitamin C, total phenolics, color, and sensory evaluation of dried products were assessed. In microwave vacuum drying, intermittent microwave volumetric heating was found to be energy-efficient (about 32 KJ/g to 45 KJ/g) and saved at least 31% of energy consumption compared with microwave vacuum drying as well as decreasing product browning. In addition, microwave volumetric heating had no substantial effects on sugar and protein contents, while antioxidants were affected significantly (p ≤ 0.05). Moreover, sensory evaluation showed that intermittent microwave-assisted vacuum drying (IMVD) increased the acceptance of the dried product compared with microwave vacuum drying (MVD).
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Affiliation(s)
- Xiaohuang Cao
- College of Food and Technology, Guangdong Ocean University, Zhanjiang 524000, China; (X.C.); (J.C.)
| | - Jianping Chen
- College of Food and Technology, Guangdong Ocean University, Zhanjiang 524000, China; (X.C.); (J.C.)
| | - Md. Nahidul Islam
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark;
| | - Wanxiu Xu
- College of engineering, Zhejiang Normal University, Jinhua 321004, China
- Correspondence: (W.X.); (S.Z.); Tel.: +86-(0)579-8228-8685 (W.X.); +86-188-2669-9336 (S.Z.)
| | - Saiyi Zhong
- College of Food and Technology, Guangdong Ocean University, Zhanjiang 524000, China; (X.C.); (J.C.)
- Correspondence: (W.X.); (S.Z.); Tel.: +86-(0)579-8228-8685 (W.X.); +86-188-2669-9336 (S.Z.)
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