1
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Zhang G, Hua D, Xu J, Yang L, Zhou D, He Y, Liu Y, Tang A, Lu B, Liu H. Pulsed light treatment enhances starch hydrolysis and improves starch physicochemical properties of germinated brown rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1599-1608. [PMID: 37847530 DOI: 10.1002/jsfa.13051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/08/2023] [Accepted: 10/17/2023] [Indexed: 10/18/2023]
Abstract
BACKGROUND Recently, germinated brown rice (GBR) has gained substantial attention as a functional food because of its nutritional attributes. Notably, pulsed light technology (PLT) has emerged as a promising tool for enhancing rice germination and, consequently, has improved the nutritional and functional qualities of GBR-derived products. However, further research is required to comprehensively understand the impact of PLT on GBR physicochemical properties. The present study aimed to investigate the stimulating effects of PLT on starch hydrolysis, starch structure and functional properties of GBR. RESULTS The PLT substantially boosted α-amylase activity during brown rice germination, leading to a 10.9% reduction in total starch content and a 17.3% increase in reducing sugar content, accompanied by elevated free water levels. Structural analysis indicated no changes in starch crystalline types, whereas gelatinization temperature slightly increased. Pasting properties exhibited a significant drop in peak viscosity. Scanning electron microscopy showed surface erosion of starch granules with microstructural changes. Furthermore, correlation analysis established positive links between α-amylase activity, reducing sugar accumulation, starch structure and functional properties in GBR. CONCLUSION The present study demonstrates that PLT enhanced the physicochemical properties of GBR starch, significantly improving the stability of GBR products, thereby contributing to expanded applicability of rice starch in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guangchen Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Dong Hua
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Dayu Zhou
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yutang He
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Youhong Liu
- Institute of Crop Cultivation and Tillage, Heilongjiang Academy of Agricultural Sciences/Northeast Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Harbin, China
| | - Ao Tang
- Institute of Crop Cultivation and Tillage, Heilongjiang Academy of Agricultural Sciences/Northeast Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Harbin, China
| | - Bingxuan Lu
- Liaoning Zhaixiang Eco Agriculture Limited By Share Ltd, Benxi, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
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2
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Zhang HA, Pratap-Singh A, Kitts DD. Effect of pulsed light on curcumin chemical stability and antioxidant capacity. PLoS One 2023; 18:e0291000. [PMID: 37656767 PMCID: PMC10473471 DOI: 10.1371/journal.pone.0291000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Accepted: 08/19/2023] [Indexed: 09/03/2023] Open
Abstract
Curcumin is the major bioactive component in turmeric with potent antioxidant activity. Little is known about how pulsed light (PL) technology (an emerging non-thermal food processing technology relying on high intensity short duration flashes of light) can affect the chemical stability and antioxidant capacity of curcumin. This study found that PL treatment of fluence levels from 0 to 12.75 J/cm2 produced a fluence-dependent reduction in curcumin content. These results paralleled the production of a tentative curcumin dimer, identified as a potential photochemical transformation product. PL-treated curcumin at relatively higher fluence levels decreased chemical-based ORAC and ABTS antioxidant capacity, relative to control (P < 0.05). This contrasted the effect observed to increase coincidently both intracellular antioxidant capacity (e.g., DCFH-DA (P < 0.05)) and GSH/GSSG ratio (P < 0.05), respectively, in cultured differentiated Caco-2 cells. In conclusion, the application of PL on curcumin results in photochemical transformation reactions, such as dimerization, which in turn, can enhance biological antioxidant capacity in differentiated Caco-2 cells.
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Affiliation(s)
- Huiying Amelie Zhang
- Faculty of Land of Food Systems, Food Science, Food, Nutrition and Health, University of British Columbia, Vancouver, BC, Canada
| | - Anubhav Pratap-Singh
- Faculty of Land of Food Systems, Food Science, Food, Nutrition and Health, University of British Columbia, Vancouver, BC, Canada
| | - David D. Kitts
- Faculty of Land of Food Systems, Food Science, Food, Nutrition and Health, University of British Columbia, Vancouver, BC, Canada
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3
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Sahoo P, Chakraborty S. Influence of Pulsed Light, Ultrasound, and Series Treatments on Quality Attributes, Pectin Methyl Esterase, and Native Flora Inactivation in Sweet Orange Juice (Citrus sinensis L. Osbeck). FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03042-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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4
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Basak S, Jha T, Chakraborty S. Pasteurization of tender coconut water by pulsed light treatment: Microbial safety, enzymatic inactivation, and impact on physicochemical properties. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
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5
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Degradation of aflatoxins in apple juice by pulsed light and the analysis of their degradation products. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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6
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Preetha P, Varadharaju N, Jeevarathinam G, Deepa J, Kumar APM, Balakrishnan M, Rajkumar P, Pandiselvam R. Optimization of continuous flow pulsed light system process parameters for microbial inactivation in tender coconut water, pineapple and orange juice. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- P. Preetha
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - N. Varadharaju
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - G. Jeevarathinam
- Department of Food Technology Hindusthan College of Engineering and Technology Coimbatore Tamil Nadu India
| | - J. Deepa
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - A. P. Mohan Kumar
- Department of Farm Machinery and Power Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - M. Balakrishnan
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - P. Rajkumar
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
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7
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Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02891-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Lyngdoh Nonglait D, Chukan SM, Arya SS, Bhat MS, Waghmare R. Emerging non‐thermal technologies for enhanced quality and safety of fruit juices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Donald Lyngdoh Nonglait
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | | | - S. S. Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Mohmad Sayeed Bhat
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India 400019
| | - Rosy Waghmare
- Department of Food Engineering College of Food Technology Dr. Punjabrao Deshmukh Krishi Vidyapeeth Yavatmal Maharashtra India 445001
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9
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Obileke K, Onyeaka H, Miri T, Nwabor OF, Hart A, Al‐Sharify ZT, Al‐Najjar S, Anumudu C. Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- KeChrist Obileke
- Department of Physics, Renewable Energy Research Centre University of Fort Hare Alice Eastern Cape South Africa
| | - Helen Onyeaka
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Taghi Miri
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Ozioma Forstinus Nwabor
- Natural Products Research Centre of Excellence, Division of Biological Science Prince of Songkla University Hat Yai Songkhla Thailand
| | - Abarasi Hart
- Department of Chemical and Biological Engineering University of Sheffield Sheffield South Yorkshire UK
| | - Zainab T. Al‐Sharify
- School of Chemical Engineering University of Birmingham Birmingham UK
- Environmental Engineering Department Mustansiriyah University Baghdad Iraq
| | - Shahad Al‐Najjar
- Chemical Engineering Department Al‐Nahrian University Baghdad Iraq
| | - Christian Anumudu
- School of Chemical Engineering University of Birmingham Birmingham UK
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10
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High-voltage electrostatic field-assisted modified atmosphere packaging for long-term storage of pakchoi and avoidance of off-flavors. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Basak S, Mahale S, Chakraborty S. Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage (4 °C) condition. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103025] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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Basak S, Chakraborty S. The potential of nonthermal techniques to achieve enzyme inactivation in fruit products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Bhagat B, Chakraborty S. Potential of pulsed light treatment to pasteurize pomegranate juice: Microbial safety, enzyme inactivation, and phytochemical retention. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113215] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Zhang L, Du L, Shi T, Xie M, Liu X, Yu M. Effects of pulsed light on germination and gamma-aminobutyric acid synthesis in brown rice. J Food Sci 2022; 87:1601-1609. [PMID: 35201612 DOI: 10.1111/1750-3841.16087] [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: 09/27/2021] [Revised: 01/17/2022] [Accepted: 01/25/2022] [Indexed: 11/29/2022]
Abstract
This study observed the effects of pulsed light (PL) on the germination and gamma-aminobutyric acid (GABA) production of brown rice and analyzed the correlations among glutamic acid (Glu) content, glutamate decarboxylase (GAD) activity, and GABA content in germinating brown rice. Both germination and GABA content were increased by exposure to PL, and this effect was evident when brown rice was exposed to PL immediately after being soaked. The PL group had significantly higher Glu and GABA content than the control check (CK) group which was unexposed to PL during the germination of brown rice. Glu content peaked at 18 h and GABA peaked at 24h in the PL group, which were 12 h and 6 h earlier than the CK group, respectively. GAD activity of the PL group peaked 12 h after germination, 6 h earlier than the CK group. PL exposure also increased the free amino acid content in the earliest stage of brown-rice germination. During brown-rice germination, the production of GABA is regulated by GAD activity and is significantly positively correlated with Glu content. PL treatment had a significant effect on GAD activity and Glu content during the germination process of brown rice and helped to increase its GABA content. PRACTICAL APPLICATION: This study has shown that pulsed light exposure is an efficient and stable processing method for producing brown rice with high GABA. This will provide a new direction for developing novel germination grain foods.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Linchun Du
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
| | - Xiaojing Liu
- Center for Disease Control and Prevention of Liaoning Province, Shenyang, Liaoning, People's Republic of China
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, People's Republic of China
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15
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Zhang XJ, Zhang M, Chitrakar B, Devahastin S, Guo Z. Novel Combined Use of Red-White LED Illumination and Modified Atmosphere Packaging for Maintaining Storage Quality of Postharvest Pakchoi. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02771-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Development of a mixed fruit beverage and pulsed light treatment thereof to obtain a microbially safe and enzymatically stable product. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101508] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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17
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Mandal R, Wiktor A, Mohammadi X, Pratap-Singh A. Pulsed UV Light Irradiation Processing of Black Tea Infusions: Effect on Color, Phenolic Content, and Antioxidant Capacity. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02723-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Habuš M, Golubić P, Vukušić Pavičić T, Čukelj Mustač N, Voučko B, Herceg Z, Ćurić D, Novotni D. Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02732-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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19
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Dhar R, Basak S, Chakraborty S. Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design. Compr Rev Food Sci Food Saf 2021; 21:499-540. [PMID: 34766715 DOI: 10.1111/1541-4337.12864] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/29/2021] [Accepted: 10/07/2021] [Indexed: 12/17/2022]
Abstract
Pulsed light (PL) is a polychromatic radiation-based technology, among many other non-thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5-log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high-quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non-thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.
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Affiliation(s)
- Rishab Dhar
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Somnath Basak
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
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20
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Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights. FOOD BIOPROCESS TECH 2021; 14:2323-2335. [PMID: 34751231 PMCID: PMC8566968 DOI: 10.1007/s11947-021-02725-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 10/22/2021] [Indexed: 11/05/2022]
Abstract
Abstract Extending the shelf-life and ensuring microbiological safety of food products while preserving the nutritional properties are key aspects that must be addressed. Heat processing of food matrices has been the golden standard during the last decades, while certain non-thermal processing options have recently gained ground. In the present study, experimental pulsed light (PL) surface inactivation treatments of Salmonella enteritidis on almonds kernels are performed. The PL system is set to test different operative conditions, namely power (1000, 1250, and 1500 W) and frequency (1.8, 3.0, and 100.0 Hz) at different treatment times (from 5 to 250 s), which result in applied fluence doses in the 0–100 J·cm−2 range. Additionally, temperature measurements are collected at each operative condition on the almond surface (using infrared (IR) thermography) and at the superficial layer of the almond (1-mm depth using a thermocouple). The observed PL inactivation kinetics are then modelled using four different models. The best goodness-of-fit is found for the two-parameter Weibull model (R2 > 0.98 and RMSE < 0.33 for all cases). The maximum achieved log-CFU reductions are 6.02 for the 1.8-Hz system, 4.69 for the 3.0-Hz system, and 3.66 for 100.0-Hz system. The offset between the collected temperature readings by the two sensors is contrasted against the inactivation rate (following the two-parameter Weibull model). It was found that the highest inactivation rate corresponds approximately to the point where the infrared camera detects a slowdown in the surface heating. Graphical Abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1007/s11947-021-02725-9.
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21
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Askin B, Türkyılmaz M, Özkan M, Küçüköner E. Changes in anthocyanins and colour of black mulberry (Morus nigra) juice during clarification and pasteurization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01198-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Vargas-Ramella M, Pateiro M, Gavahian M, Franco D, Zhang W, Mousavi Khaneghah A, Guerrero-Sánchez Y, Lorenzo JM. Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.037] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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Prithviraj V, Pandiselvam R, Babu AC, Kothakota A, Manikantan M, Ramesh S, Beegum PS, Mathew A, Hebbar K. Emerging non-thermal processing techniques for preservation of tender coconut water. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111850] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Nowacka M, Dadan M, Janowicz M, Wiktor A, Witrowa-Rajchert D, Mandal R, Pratap-Singh A, Janiszewska-Turak E. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Compr Rev Food Sci Food Saf 2021; 20:5097-5144. [PMID: 34402592 DOI: 10.1111/1541-4337.12824] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 06/21/2021] [Accepted: 07/12/2021] [Indexed: 12/01/2022]
Abstract
In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.
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Affiliation(s)
- Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Ronit Mandal
- Food, Nutrition and Health Program, Faculty of Land and Food Systems (LFS), The University of British Columbia, Vancouver, British Columbia, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health Program, Faculty of Land and Food Systems (LFS), The University of British Columbia, Vancouver, British Columbia, Canada
| | - Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
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25
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Bhavya ML, Shewale SR, Rajoriya D, Hebbar HU. Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02581-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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26
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Chakraborty S, Ghag S, Bhalerao PP, Gokhale JS. The potential of pulsed light treatment to produce enzymatically stable Indian gooseberry (
Emblica officinalis
Gaertn.) juice with maximal retention in total phenolics and vitamin C. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14932] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Snehasis Chakraborty
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| | - Saurabhi Ghag
- Institute of Chemical Technology‐Marathwada Campus Jalna India
| | - Prasanna P. Bhalerao
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| | - Jyoti S. Gokhale
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
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27
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Mohd Ali M, Hashim N, Abd Aziz S, Lasekan O. Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products. Food Res Int 2020; 137:109675. [DOI: 10.1016/j.foodres.2020.109675] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 07/27/2020] [Accepted: 09/06/2020] [Indexed: 10/23/2022]
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28
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Vollmer K, Santarelli S, Vásquez-Caicedo AL, Iglesias SV, Frank J, Carle R, Steingass CB. Non-thermal Processing of Pineapple (Ananas comosus [L.] Merr.) Juice Using Continuous Pressure Change Technology (PCT): Effects on Physical Traits, Microbial Loads, Enzyme Activities, and Phytochemical Composition. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02520-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
AbstractA comprehensive study using continuous pressure change technology (PCT) for the non-thermal processing of fresh pineapple juice on pilot scale was conducted (1 L/min, 50 MPa, argon, 3 min, <35 °C). The immediate effects of a single and a twofold PCT treatment on the most important quality parameters were examined and compared with those of fresh and thermally pasteurised (90 °C) juices. In comparison to the fresh juice, both PCT-treated samples exhibited slightly brighter and less yellowish colour (CIE L*a*b*). A significant reduction in the mean particle size resulted in diminished centrifugable pulp contents and enhanced cloud stability. Moreover, a slightly improved microbial quality (−0.9 to −1.2 log10 CFU/mL) in terms of total aerobic and yeast and mould counts was attained. Noteworthy, PCT retained a high bromelain activity (−3 to −15% reduction) and efficiently inactivated polyphenol oxidase. Water-soluble vitamins, phenolic compounds, and all further constituents assessed were mostly preserved. However, the high residual peroxidase activity (−10 to −23%) and microbial loads are likely to affect juice quality during storage. In contrast, thermal pasteurisation ensured a complete reduction in both microbial counts (−4.4 to −4.5 log10 CFU/mL) and effective inactivation of peroxidase. However, bromelain activity was strongly affected (−83%) by heat treatment, and colour was darkened and even less yellowish. Overall, this study highlighted the potential of PCT for the production of fresh-like pineapple juices; however, its current limitations were revealed as well.
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