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Gençdağ E, Görgüç A, Anakiz S, Yilmaz FM. Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties. FOOD SCI TECHNOL INT 2023:10820132231176580. [PMID: 37207287 DOI: 10.1177/10820132231176580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
The present study evaluated the effect of ultrasonication prior to microwave heating applied at 60 °C, 70 °C, and 80 °C on the quality characteristics of verjuice. The sole microwave heating and conventional heating were also performed at the same temperature levels, and effectiveness of three different treatments were evaluated. The required treatment times were decided based on obtaining <10% pectin methylesterase (PME) activity, and ultrasound pretreatment provided the least heating durations. Turbidity, browning index, and viscosity values increased by 3.4 to 14.8-fold, 0.24 to 1.26-fold, and 9.2% to 48.0%, respectively, after all thermal treatments, while Brix values decreased by 1.4% to 15.7%. Ultrasound pretreatment revealed relatively lower browning index in all temperature levels, and almost the highest viscosity values were obtained in sonication pretreated microwave heating as compared with sole microwave and conventional heating. The minimum turbidity value (0.035) was determined in ultrasound-assisted microwave heating at 60 °C. The highest antioxidant capacity (DPPH and ABTS) values were achieved by ultrasound-assisted microwave heating (up to 4.96 and 28.4 mmol Trolox equivalent (TE)/kg, respectively) followed by microwave heating (up to 4.30 and 27.0 mmol TE/kg) and conventional heating (up to 3.72 and 26.8 mmol TE/kg). Furthermore, ultrasonication resulted in better retentions of PME residual activity during 60 days of refrigerated storage (4 °C). Ultrasound pretreatment prior to microwave heating could be a convenient approach for juice processing by reducing the required treatment time and by conserving the quality parameters.
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Affiliation(s)
- Esra Gençdağ
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
| | - Ahmet Görgüç
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
| | - Sena Anakiz
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
| | - Fatih Mehmet Yilmaz
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Efeler, Aydın, Türkiye
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2
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Extraction, purification, chemical characterization and antioxidant properties in vitro of polyphenols from the brown macroalga Ascophyllum nodosum. ALGAL RES 2023. [DOI: 10.1016/j.algal.2023.102989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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3
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Aslam R, Alam MS, Ali A, Tao Y, Manickam S. A chemometric approach to evaluate the effects of probe-type ultrasonication on the enzyme inactivation and quality attributes of fresh amla juice. ULTRASONICS SONOCHEMISTRY 2023; 92:106268. [PMID: 36543045 PMCID: PMC9794977 DOI: 10.1016/j.ultsonch.2022.106268] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 11/17/2022] [Accepted: 12/12/2022] [Indexed: 06/17/2023]
Abstract
The enzymatic browning induced in amla juice due to the high activity of polyphenol oxidase (PPO) and peroxidase (POD) is one of the critical issues faced by the industry. The present study assessed the suitability of non-thermal, high-intensity ultrasound (US) on the inactivation of PPO and POD in fresh Indian Gooseberry juice. Ultrasonic waves, using a 6 mm titanium alloy probe were irradiated in the juice at a maximum power of 455 W and frequency of 20 kHz. The subsequent effects on biochemical attributes were studied using response surface methodology. Inactivation rates of 90.72 % and 73.18 %, respectively, for PPO and POD enzymes, were observed at the highest US intensity and exposure time. Numerical optimisation using the three-factor, three-level Box-Behnken design suggested that an optimum process at 70 % (energy density: 1610 Wcm-2) pulsed at 5 s on and 5 s off for 7 min 30 s resulted in PPO and POD inactivation of the order of 76.42 % and 64.57 % respectively. At these experimental conditions, the optimized levels of biochemical attributes i.e., ascorbic acid (738.50 mg/100 mL), total phenols (17.10 mg/mL), DPPH antioxidant activity (58.47 %), tannins (7.11 µg/mL), colour change (ΔE = 9.04) and flavonoids (6.14 mg/mL) were achieved. The overall statistical models were significant for all the responses except for reducing sugars. Furthermore, the approximation equations for individual responses indicated that the goodness of fit was adequate (R2 > 0.90). The results suggested that ultrasound is a suitable processing technique for amla juice stabilisation compared to thermal treatments that result in the loss of quality.
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Affiliation(s)
- Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana-141 004, India.
| | - Mohammed Shafiq Alam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana-141 004, India
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia; The UWA Institute of Agriculture, The University of Western Australia, Perth, WA 6001, Australia; Leaders Institute, 76 Park Road, Woolloongabba, Queensland 4102, Australia.
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, University Technology Brunei, Jalan Tungku Link Gadong, BE1410, Brunei Darussalam
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4
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Yu Q, Zhang M, Ju R, Mujumdar AS, Wang H. Advances in prepared dish processing using efficient physical fields: A review. Crit Rev Food Sci Nutr 2022; 64:4031-4045. [PMID: 36300891 DOI: 10.1080/10408398.2022.2138260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high efficiency and environmental safety. This review focuses on summarizing the application of PFs in prepared dishes, evaluating and comparing PFs through quality changes during processing and storage of prepared dishes. Currently, improving the quality and extending the shelf life of prepared dishes through thermal and non-thermal processing are the main modes of action of PFs. Most PFs show good potential in handing prepared dishes, but may also react poorly to some prepared dishes. In addition, the difficulty of precise control of processing conditions has led to research mostly at the laboratory stage, but as physical technology continues to break through, more PFs and multi-physical field will be promoted for commercial use in the future. This review contributes to a deeper understanding of the effect of PFs on prepared dishes, and provides theoretical reference and practical basis for future processing research in the development of various enhanced PFs.
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Affiliation(s)
- Qi Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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5
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Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
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6
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Kochadai N, Hema V, Vadakkepulppara Ramachandran Nair S. Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nitthya Kochadai
- Biotechnology National Institute of Food Technology, Entrepreneurship and Management Thanjavur Tamil Nadu India
- Affiliated to Bharathidasan University Tiruchirappalli Tamil Nadu India
| | - Vincent Hema
- Food Processing and Business Incubation Centre National Institute of Food Technology, Entrepreneurship and Management Thanjavur Tamil Nadu India
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7
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Zhang J, Li J, Murtaza A, Iqbal A, Zhu L, Ali SW, Usman M, Yameen R, Pan S, Hu W. Synergistic effect of high‐intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiao Zhang
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Junjie Li
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Ayesha Murtaza
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Department of Food Science and Technology, Faculty of Life Sciences University of Central Punjab Lahore 54000 Pakistan
| | - Aamir Iqbal
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Lijuan Zhu
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Shinawar Waseem Ali
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Muhammad Usman
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Roshan Yameen
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Siyi Pan
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Wanfeng Hu
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
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8
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Noonim P, Venkatachalam K. Combination of salicylic acid and ultrasonication for alleviating chilling injury symptoms of longkong. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyab032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Objectives
Chilling injury is a prominent physiological disorder in longkong fruit pericarp when stored under 13 °C for a prolonged period. This study aimed to investigate the effects of individual salicylic acid (SA) and ultrasonication (US) treatments and of the combination salicylic acid and ultrasonication (SA-US) on alleviating the chilling injury symptoms in longkong fruit pericarp when in prolonged cold storage.
Materials and methods
SA (1 mmol/L) and US (40 kHz, 10 min at 90% amplitude, 350 W) were used as individual and combined (SA-US) treatments to control the chilling injury in longkong pericarp. The various quality measures were checked every 2 days in longkong for up to 18 days of cold storage (13 °C, 90% relative humidity).
Results
The results revealed that the control fruits treated with water exhibited severe chilling injury symptoms followed in rank order by US, SA, and SA-US cases. Treatments such as US and SA alone were more effective in controlling chilling injuries than control, while only minimal significant differences were noticed between them. On the other hand, the longkong pericarp treated with the SA-US combination had significantly increased antioxidant enzyme (superoxide dismutase and catalase) activities and decreased levels of membrane lytic (phospholipase D and lipoxygenase) enzymes and browning-inducing enzymes (phenylalanine ammonia lyase and polyphenol oxidase). Consequently, in the longkong pericarp, the chilling injury index, electrolytic leakage, respiration rate, weight loss, firmness, malondialdehyde content, changes in unsaturated and saturated fatty acid contents, and reactive oxygen species were significantly controlled by this treatment.
Conclusions
The present study concludes that longkong fruit treatment with a combination of US and SA is an excellent alternative for controlling the chilling injury symptoms and extending the shelf-life.
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Affiliation(s)
- Paramee Noonim
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University Surat Thani Campus, Makham Tia, Mueang, Surat Thani, Thailand
| | - Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University Surat Thani Campus, Makham Tia, Mueang, Surat Thani, Thailand
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9
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Zhu Y, Zhang M, Mujumdar AS, Liu Y. Application advantages of new non-thermal technology in juice browning control: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yuanyuan Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co., Ltd. Guangdong, Zhongshan, China
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10
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Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food. Curr Res Food Sci 2021; 4:470-477. [PMID: 34286286 PMCID: PMC8280479 DOI: 10.1016/j.crfs.2021.07.003] [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: 03/18/2021] [Revised: 07/08/2021] [Accepted: 07/08/2021] [Indexed: 11/20/2022] Open
Abstract
Implementation of ultrasonic for the extraction of bioactive compounds and retention of physico-chemical properties is an important technology. This technology applies physical and chemical phenomena for the extraction of compounds. Ultrasonic assisted extraction causes less damaging effect on quality properties of food as compared to the conventional extraction technique. The present review article focuses on the degradation of various bioactive compounds as a result of ultra-sonication which include vitamins, carotenoids and phenolic compounds. This review article also discusses the influence of ultrasonic extraction on the physico-chemical properties of extracted food products. In addition, the paper explores the effect of ultrasonication on food allergenicity through changes in solubility, hydrophobicity, molecular weight as well as conformational changes of the allergens, a direct result of increase in temperature and pressure during cavitation process.
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11
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Feng S, Yi J, Li X, Wu X, Zhao Y, Ma Y, Bi J. Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7-27. [PMID: 33397106 DOI: 10.1021/acs.jafc.0c05481] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits provide a high level of phenolics and have many beneficial effects on human health. The composition and content of phenolic compounds in natural apples differs according to the tissue types and cultivar varieties. The bioavailability of apple-derived phenolics, depending on the absorption and metabolism of phenolics during digestion, is the key determinant of their positive biological effects. Meanwhile, various processing technologies affect the composition and content of phenolic compounds in apple products, further affecting the bioavailability of apple phenolics. This review summarizes current understanding on the compositions, distribution, absorption, and metabolism of phenolic compounds in apple and their stability when subjected to common technologies during processing. We intend to provide an updated overview on apple phenolics and also suggest some perspectives for future research of apple phenolics.
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Affiliation(s)
- Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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Ma T, Wang J, Wang L, Yang Y, Yang W, Wang H, Lan T, Zhang Q, Sun X. Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality. Foods 2020; 9:E1512. [PMID: 33096786 PMCID: PMC7590025 DOI: 10.3390/foods9101512] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 10/12/2020] [Accepted: 10/15/2020] [Indexed: 12/28/2022] Open
Abstract
: The effects of ultrasound (US), thermosonication (TS), ultrasound combined with nisin (USN), TS combined with nisin (TSN), and conventional thermal sterilization (CTS) treatments on the inactivation of microorganisms in grape juice were evaluated. TS, TSN, and CTS treatments provided the desirable bactericidal and enzyme inactivation, and nisin had a synergistic lethal effect on aerobic bacteria in grape juice while not having any obvious effect on the mold and yeast. Compared with CTS, the sensory characteristics of grape juice treated with TS and TSN are closer to that of fresh juice, its microbial safety is ensured, and the physicochemical properties are basically unchanged. More importantly, the total phenolic content and antioxidant capacity of juice treated with TS and TSN were significantly increased, and the total anthocyanin and flavonoid contents were largely retained. Taken together, these findings suggest that TS and TSN has great potential application value and that it can ensure microbial safety and improve the quality of grape juice.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Lukai Wang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Yanhao Yang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Wanyi Yang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Haoli Wang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
| | - Qianwen Zhang
- Department of Plant and Soil Sciences, Mississippi State University, Starkville, MS 39762, USA;
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (T.M.); (J.W.); (L.W.); (Y.Y.); (W.Y.); (H.W.); (T.L.)
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13
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Impact of pulsed magnetic field treatment on enzymatic inactivation and quality of cloudy apple juice. Journal of Food Science and Technology 2020; 58:2982-2991. [PMID: 34294960 DOI: 10.1007/s13197-020-04801-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2020] [Accepted: 09/15/2020] [Indexed: 10/23/2022]
Abstract
The effects of PMF (5-7 T, 5-30 pulses) on enzyme activity, pH, titratable acidity, soluble solids, color, ascorbic acid, total phenols and antioxidant activity (DPPH radical scavenging activity) of cloudy apple juice were evaluated. PMF inhibited activities of polyphenoloxidase (PPO), peroxidase (POD) and pectinmethylesterase (PME), but PPO was more sensitive to PMF than POD and PME. At the intensity of 6 T with 15 pulses, PPO and POD both exhibited the lowest residual activity (53.22 and 92.96%), while PME showed the lowest residual activity (83.01%) at 7 T with 30 pulses. No significant effect on soluble solids was found under all processing parameters, whereas significant decreases of ascorbic acid were observed at the intensity of 7 T with 5-30 pulses. PMF did not change pH, titratable acidity, color, total phenols and DPPH radical scavenging activity severely. These results suggest PMF can be a potential technology for enzymatic inactivation in apple juice with high retention of quality.
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14
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Gąsior J, Kawa-Rygielska J, Kucharska AZ. Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains. Molecules 2020; 25:E3882. [PMID: 32858842 PMCID: PMC7503650 DOI: 10.3390/molecules25173882] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 08/21/2020] [Accepted: 08/24/2020] [Indexed: 02/06/2023] Open
Abstract
The aim of this study was to assess the possibility of shaping properties of beers at the stage of brewing wort production with the use of various types of special malts (chocolate pale, chocolate dark, wheat chocolate, brown barley) and roasted barley grains. The carbohydrate profile, polyphenols content, antioxidant capacity, 5-hydroxymethylfurfural content, and the browning index level were analyzed. Statistical analysis showed significant differences in the values of the examined features between the samples. The sugars whose content was most affected by the addition of special malts were maltose and dextrins. The polyphenol content in worts with 10% of additive was 176.02-397.03 mg GAE/L, ferric reducing antioxidant power (FRAP) 1.32-2.07 mmol TE/L, and capacity to reduction radical generated from 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS•+) 1.46-2.70 mmol TE/L. Wort with 40% dark malt showed the highest content of polyphenolic compounds and antioxidant activity (FRAP and ABTS•+). The HMF content and the browning index value were higher for wort with the addition of darker-colored malts (EBC) and increased with increasing dark malt dose.
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Affiliation(s)
- Justyna Gąsior
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Alicja Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
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15
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Koch W, Kukuła-Koch W, Czop M, Helon P, Gumbarewicz E. The Role of Extracting Solvents in the Recovery of Polyphenols from Green Tea and Its Antiradical Activity Supported by Principal Component Analysis. Molecules 2020; 25:molecules25092173. [PMID: 32384780 PMCID: PMC7248709 DOI: 10.3390/molecules25092173] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 05/01/2020] [Accepted: 05/03/2020] [Indexed: 12/17/2022] Open
Abstract
Green tea contains a variety of biologically active constituents that are widely used in the pharmaceutical and food industries. Among them, simple catechins constitute a major group of compounds that is primarily responsible for the high biologic activity of green tea extracts. Therefore, the application of optimized extraction conditions may result in obtaining high value extracts. The main purpose of the study was to compare the content of polyphenols, mainly catechins, and the antioxidant activity of green tea extracts obtained by three different extraction methods: simple maceration, ultrasound extraction and accelerated solvent extraction using six various solvent systems. The quality of the extracts was evaluated by LC-ESI-Q-TOF-MS methodologies and spectrophotometric determinations. The obtained results revealed that catechins’ extraction efficiency was identical for the three techniques studied. However, larger quantitative differences among the samples were observed when using different solvents. The total content of major catechins and gallic acid was within a very wide range of 10.2–842 mg/L. Ethyl acetate was by far the least effective extractant, regardless of the extraction technique used. After all, the solvent system composed of ethanol:water (1:1 v/v) was proven to be the best to recover catechins and to deliver extracts with the highest antiradical activity.
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Affiliation(s)
- Wojciech Koch
- Chair and Department of Food and Nutrition, Medical University of Lublin, 4a Chodźki Str., 20-093 Lublin, Poland
- Correspondence: ; Tel.: +48-81-448-7143
| | - Wirginia Kukuła-Koch
- Chair and Department of Pharmacognosy, Medical University of Lublin, 1 Chodźki Str., 20-093 Lublin, Poland;
| | - Marcin Czop
- Department of Clinical Genetics, Medical University of Lublin, Radziwiłłowska 11 Str., 20-080 Lublin, Poland;
| | - Paweł Helon
- Branch in Sandomierz, Jan Kochanowski University in Kielce, Schinzla 13a Str., 27-600 Sandomierz, Poland;
| | - Ewelina Gumbarewicz
- Department of Biochemistry and Molecular Biology, Medical University of Lublin, 1 Chodźki Str., 20-093 Lublin, Poland;
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16
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Chen F, Zhang M, Yang CH. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. ULTRASONICS SONOCHEMISTRY 2020; 63:104953. [PMID: 31945555 DOI: 10.1016/j.ultsonch.2019.104953] [Citation(s) in RCA: 118] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/27/2019] [Accepted: 12/28/2019] [Indexed: 05/09/2023]
Abstract
With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.
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Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Chao-Hui Yang
- Yangzhou Yechun Food Production & Distribution Co., Yangzhou 225200, Jiangsu, China
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17
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Silva EK, Arruda HS, Pastore GM, Meireles MAA, Saldaña MDA. Xylooligosaccharides chemical stability after high-intensity ultrasound processing of prebiotic orange juice. ULTRASONICS SONOCHEMISTRY 2020; 63:104942. [PMID: 31945564 DOI: 10.1016/j.ultsonch.2019.104942] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 12/05/2019] [Accepted: 12/21/2019] [Indexed: 06/10/2023]
Abstract
The effects of the high-intensity ultrasound (HIUS) technology at the nominal powers of 300, 600, 900, and 1200 W were evaluated on the chemical stability of xylooligosaccharides (XOS) used to enrich orange juice. The ultrasound energy performance for each nominal power applied to the XOS-enriched orange juice was determined by calculating acoustic powers (W), HIUS intensity (W/cm2), and energy density (kJ/mL). Physicochemical properties (pH and soluble solid content), organic acid content (ascorbic, malic, and citric acids), total phenolic content (TPC), antioxidant activity by the FRAP (Ferric reducing ability of plasma) method, sugar (glucose, fructose, and sucrose), and XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose) content were determined. The pH and soluble solid content did not change after all HIUS treatments. The HIUS process severity was monitored by quantifying ascorbic acid content after the treatments. A significant linear decrease in the ascorbic acid content was observed in prebiotic orange juice with the HIUS process intensification by increasing nominal power. The malic acid and citric acid contents had similar behavior according to the HIUS process intensification. The nominal power increase from 300 to 600 W increased the concentration of both organic acids, however, the intensification up to 1200 W reduced their concentration in the functional beverage. The TPC and FRAP data corroborated with the results observed for the ascorbic acid content. However, the HIUS processing did not alter sugar and XOS contents. The XOS chromatographic profiles were not modified by the HIUS treatment and presented the same amount of all prebiotic compounds before and after the HIUS treatment. Overall, HIUS technology has been evaluated as a promising stabilization technique for prebiotic beverages enriched with XOS due to their high chemical stability to this emerging technology under severe process conditions.
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Affiliation(s)
- Eric Keven Silva
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; LASEFI/DEA/FEA (School of Food Engineering)/University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Henrique S Arruda
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Glaucia M Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - M Angela A Meireles
- LASEFI/DEA/FEA (School of Food Engineering)/University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Marleny D A Saldaña
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
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18
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Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02443-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji). APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10030959] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Apple juice was subjected to centrifugal block cryoconcentration (CBCC) for three cycles and their effect on the physicochemical properties, bioactive compounds, antioxidant activity, volatile profile, and sensory analysis was investigated. In the final cycle, the solutes were approximately four-fold of the initial condition (≈14 °Brix) and the color (ΔE* ≈ 25.0) was darker than the fresh juice, with bioactive compound concentration values close to 819 mg GAE/100 g d.m., 248 and 345 mg CEQ/100 g d.m. for total polyphenol, flavonoid, and flavanol content, respectively, equivalent to a retention of over 60%. DPPH and FRAP assays presented high antioxidant activities, with values of approximately 1803 μmol TE/100 g d.m. and 2936 μmol TE/100 g d.m, respectively. The cryoconcentrate showed a similar aromatic profile to the fresh juice, with 29 and 28 volatile compounds identified, respectively. The centrifugal force allowed to obtain excellent process parameters, with 73%, 0.87 (kg/kg), and 85% for efficiency, solute yield, and percentage of concentrate, respectively. Sensory evaluation shows that the odor, aroma, and flavor of fresh sample were remained in the reconstituted cryoconcentrate sample, with good qualifications (four points in a five-score hedonic scale) by trained panelists. Therefore, CBCC can preserve important quality attributes from apple juice.
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20
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Rajashri K, Roopa BS, Negi PS, Rastogi NK. Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14363] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kulal Rajashri
- Department of Food Engineering CSIR‐Central Food Technological Research Institute Mysore India
| | | | - Pradeep Singh Negi
- Department of Fruit and Vegetable Technology CSIR‐Central Food Technological Research Institute Mysore India
| | - Navin Kumar Rastogi
- Department of Food Engineering CSIR‐Central Food Technological Research Institute Mysore India
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21
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Yildiz G, Izli G, Aadil RM. Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (
Cydonia oblonga
Mill.). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14366] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gulcin Yildiz
- Food Engineering Department Faculty of Engineering Igdir University Iğdır Turkey
| | - Gokcen Izli
- Food Engineering Department Faculty of Engineering and Natural Sciences Bursa Technical University Bursa Turkey
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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22
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Dolas R, Saravanan C, Kaur BP. Emergence and era of ultrasonic's in fruit juice preservation: A review. ULTRASONICS SONOCHEMISTRY 2019; 58:104609. [PMID: 31450377 DOI: 10.1016/j.ultsonch.2019.05.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/15/2019] [Accepted: 05/25/2019] [Indexed: 05/09/2023]
Abstract
Ultrasonic's has emerged to an unconditional extent in the last decade. It has found its application in fruit juice and beverage industry due to its multifunctional desired effects. The technology is inexpensive, simple, reliable, and environmentally friendly and highly effective in the preservation of juices with enhanced quality attributes. This review will enlighten your knowledge in understanding the basic concept of ultrasonic's with the principle, mechanism, and application in the food sector. It specifically reviews the explored effect of ultrasonication on different juices. It explores the influence of technology in enzyme inactivation, microbial inactivation and different quality attributes of fruit juices. It gives you an in-depth insight into the technology.
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Affiliation(s)
- Rupali Dolas
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
| | - Chakkaravarthi Saravanan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India.
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23
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Bursać Kovačević D, Bilobrk J, Buntić B, Bosiljkov T, Karlović S, Rocchetti G, Lucini L, Barba FJ, Lorenzo JM, Putnik P. High‐power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Josipa Bilobrk
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Blaženka Buntić
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Sven Karlović
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Gabriele Rocchetti
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - Luigi Lucini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy Universitat de València València Spain
| | | | - Predrag Putnik
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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24
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Sánchez-Rubio M, Taboada-Rodríguez A, Cava-Roda R, López-Molina D, Marín-Iniesta F. Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice. Journal of Food Science and Technology 2018; 55:4623-4633. [PMID: 30333659 DOI: 10.1007/s13197-018-3401-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/09/2018] [Accepted: 08/14/2018] [Indexed: 11/30/2022]
Abstract
The survival of Sacharomyces cerevisiae in Trypticase Soy Broth and natural orange juice processed by combined use of thermo-ultrasound and cinnamon leaf essential oil has been evaluated and modelled. Minimal inhibitory concentration of cinnamon leaf essential oil against S. cerevisiae was determined using absorbance measurements based on the microtiter plate assay. The resistance of S. cerevisiae cells to the combined action of thermal treatment with ultrasound was analyzed in Trypticase Soy Broth with different concentrations of cinnamon leaf essential oil at 30, 40 and 50 °C. The best conditions of inactivation in TSB to study the inactivation of S. cerevisiae in natural orange juice. Experimental data were fitted by using the "shoulder + log-linear" and "Weibull" models (GInaFiT). The combined use of thermo-ultrasound and cinnamon leaf essential oil enhanced the inactivation of S. cerevisiae in TSB and natural orange juice.
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Affiliation(s)
- Marta Sánchez-Rubio
- 1Grupo Biotecnología de Alimentos, Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, s/n, 30100 Murcia, Spain
| | | | - Rita Cava-Roda
- Desarrollos Bio-Tecno Alimentarios Ltd., Virgen de las Maravillas 6, 1ºB, 30009 Murcia, Spain
| | - Dorotea López-Molina
- 1Grupo Biotecnología de Alimentos, Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, s/n, 30100 Murcia, Spain
| | - Fulgencio Marín-Iniesta
- 1Grupo Biotecnología de Alimentos, Departamento de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, s/n, 30100 Murcia, Spain
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25
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Yuniarti T, Sukarno S, Dewi Yuliana N, Budijanto S. AKTIVITAS PENGHAMBATAN EKSTRAK BERBAGAI JENIS BAWANG TERHADAP PEMBENTUKAN BLACKSPOT PADA UDANG VANNAMEI. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.1.102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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26
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Ojha KS, Tiwari BK, O'Donnell CP. Effect of Ultrasound Technology on Food and Nutritional Quality. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:207-240. [PMID: 29555070 DOI: 10.1016/bs.afnr.2018.01.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality.
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Affiliation(s)
- Kumari S Ojha
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland; School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland.
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
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27
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Rascon Escajeda LF, Cruz Hernandez M, Rodriguez Jasso RM, Charles Rodriguez AV, Robledo Olivo A, Contreras Esquivel JC, Belmares Cerda R. Discussion between alternative processing and preservation technologies and their application in beverages: A review. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13322] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luis Felipe Rascon Escajeda
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Mario Cruz Hernandez
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Rosa María Rodriguez Jasso
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Ana Veronica Charles Rodriguez
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Armando Robledo Olivo
- Department of Foods Science and Technology; University Autonomous Agrarian Antonio Narro; Calzada Antonio Narro 1923, Buenavista Saltillo, C.P, Coahuila 25315 México
| | - Juan Carlos Contreras Esquivel
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
| | - Ruth Belmares Cerda
- Department of Research in Food School of Chemical Sciences; University Autonomous of Coahuila; Ing. José Cárdenas, 935, Saltillo, C.P, Coahuila 25280 México
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28
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Modelling the shelf-life of minimally-processed fresh-cut apples packaged in a modified atmosphere using food quality parameters. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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29
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Paniwnyk L. Applications of ultrasound in processing of liquid foods: A review. ULTRASONICS SONOCHEMISTRY 2017; 38:794-806. [PMID: 28082012 DOI: 10.1016/j.ultsonch.2016.12.025] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 12/15/2016] [Accepted: 12/18/2016] [Indexed: 06/06/2023]
Abstract
Ultrasonic processing of a variety of liquids, drinks and beverages has generated much interest with published literature papers increasing within this area in recent years. Benefits include enhanced emulsification with improved homogenization and fat globule size reduction being recorded. In dairy systems increased creaming rates are observed on sonication in a process known as fractionation. Whilst fruit juices exhibit retention or enhancement of quality parameters whilst increasing levels of bioactive compounds. Sterilization of liquids is a large feature of ultrasonic treatment with microbial activity of a range of fruit juices being monitored over time as increased stability and reduced spoilage is observed. Progress has also been made towards scale up of ultrasonic processes with several examples of batch and continuous processes being studied with reduced processing times and temperatures being quoted as a result of ultrasonic treatment. This short review covers the effect of sonication on liquids and beverages with a specific focus towards dairy and fruit juices and covers emulsification, fractionation, sterilization and some pilot scale initiatives.
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Affiliation(s)
- L Paniwnyk
- Coventry University, School of Life Sciences, Faculty of Health and Life Sciences, Priory Street, Coventry CV1 5FB, UK. http://www.coventry.ac.uk
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30
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Putnik P, Bursać Kovačević D, Herceg K, Levaj B. Influence of antibrowning solutions, air exposure, and ultrasound on color changes in fresh-cut apples during storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13288] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Korina Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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31
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Putnik P, Bursać Kovačević D, Herceg K, Pavkov I, Zorić Z, Levaj B. Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12539] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Korina Herceg
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Ivan Pavkov
- Faculty of Agriculture; University of Novi Sad, Trg Dositeja Obradovića; Novi Sad Republic of Serbia
| | - Zoran Zorić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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32
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Dag D, Oztop MH. Formation and Characterization of Green Tea Extract Loaded Liposomes. J Food Sci 2017; 82:463-470. [PMID: 28071801 DOI: 10.1111/1750-3841.13615] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2016] [Revised: 10/30/2016] [Accepted: 12/12/2016] [Indexed: 12/31/2022]
Abstract
Green tea extract was encapsulated into liposomes to enhance bioavailability and stability of catechins by protecting their functional properties simultaneously. Encapsulation was achieved by dispersing 1% (w/v) soy lecithin through high pressure homogenization (microfluidization) and ultrasonication. Effects of homogenization type and pH of the dispersing medium on the physical properties and stability of the liposomes during 1-mo storage period were investigated. Mean particle size, total phenolic content by Folin-Ciocalteu method and antioxidant activity by 2-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing-antioxidant power methods, and transmission electron microscopy (TEM) experiments were conducted for characterization. Green tea extract loaded liposomes prepared by microfluidization in distilled water were determined as the most stable system which demostrated no significant difference (P > 0.05) on mean particle size, total phenolic content, and antioxidant activity between the first and final day of 1-mo storage time. Additionally, uniform size and shape in TEM images supported the results.
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Affiliation(s)
- Damla Dag
- Dept. of Food Engineering, Middle East Technical Univ., Ankara, Turkey
| | - Mecit Halil Oztop
- Dept. of Food Engineering, Middle East Technical Univ., Ankara, Turkey
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33
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Lavelli V, Sri Harsha PS, Piochi M, Torri L. Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13261] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Vera Lavelli
- DeFENS; Department of Food, Environmental and Nutritional Sciences; Università degli Studi di Milano; via Celoria 2 Milano 20133 Italy
| | - Pedapati S.C. Sri Harsha
- DeFENS; Department of Food, Environmental and Nutritional Sciences; Università degli Studi di Milano; via Celoria 2 Milano 20133 Italy
| | - Maria Piochi
- Department of Agricultural, Food and Forestry System Management; University of Florence; via Donizetti 6 Firenze 51144 Italy
| | - Luisa Torri
- University of Gastronomic Sciences; Piazza Vittorio Emanuele 9 Bra (CN) 12060 Italy
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