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Basak S, Parab P, Chakraborty S. Variations in quality attributes of pulsed light-treated table grape juice during refrigerated storage (4°C) and ambient conditions (25°C). J Food Sci 2024. [PMID: 39126692 DOI: 10.1111/1750-3841.17265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 05/24/2024] [Accepted: 07/07/2024] [Indexed: 08/12/2024]
Abstract
Pulsed light (PL) pasteurization is being explored as a substitute for the conventional thermal pasteurization of juices in recent times due to better retention of nutrients and overall quality. However, the long-term stability of the PL-pasteurized juice must be investigated to promote its application by the industry. The effect of PL treatment (effective fluence of 1.15 J·cm-2) and thermal treatment (90°C for 60 s) on microbial quality, enzyme activity, bioactive compounds, sensory acceptance, and color profile of table grape juice during storage at 4 and 25°C was investigated in this study. The PL pasteurization enhanced the microbial shelf-life of the juice (<6 log10cfu·mL-1) from 5 to 35 days at 4°C. The PL and thermally-pasteurized juice demonstrated a shelf-life of only 10 days when stored at 25°C. The total soluble solids and titratable acidity did not alter significantly throughout the storage period. The peroxidase, polyphenol oxidase, and pectin methylesterase activities were below 10% for the PL and thermally-treated beverage when stored at 4°C. The sensory acceptability of the PL-pasteurized juice after 35 days of refrigerated storage (6.9 ± 0.3) was close to the untreated juice (7.2 ± 0.3) and greater than thermally-treated juice (6.2 ± 0.2). After the 35th day of storage at 4°C, PL-treated grape juice retained 55%, 12%, and 15.3% more phenolics, flavonoids, and antioxidant capacity, respectively, than the thermally-pasteurized juice. Hence, PL pasteurization can effectively prolong the shelf-life of table grape juice while achieving microbial and enzymatic stability, along with high sensory and nutritional appeal. PRACTICAL APPLICATION: Exploring non-thermal methods like pulsed light (PL) pasteurization as a substitute for conventional thermal methods is gaining recognition for its ability to retain nutrients and improve overall juice quality. However, the industry's adoption depends on understanding the shelf-stability of PL-pasteurized juice. This study specifically investigates the practical applications of PL treatment in comparison with conventional thermal treatment in enhancing microbial safety and enzymatic stability in table grape juice. The findings contribute insights into optimizing the shelf life of table grape juice and preserving its quality, supported by microbial, enzymatic, and sensory evaluations.
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Affiliation(s)
- Somnath Basak
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Pooja Parab
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
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Pihen C, López-Malo A, Ramírez-Corona N. Effect of UV LED and Pulsed Light Treatments on Polyphenol Oxidase Activity and Escherichia coli Inactivation in Apple Juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14294-14301. [PMID: 38874060 PMCID: PMC11212052 DOI: 10.1021/acs.jafc.3c08888] [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: 11/27/2023] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/15/2024]
Abstract
Enzymatic browning in fruits and vegetables, driven by polyphenol oxidase (PPO) activity, results in color changes and loss of bioactive compounds. Emerging technologies are being explored to prevent this browning and ensure microbial safety in foods. This study assessed the effectiveness of pulsed light (PL) and ultraviolet light-emitting diodes (UV-LED) in inhibiting PPO and inactivating Escherichia coli ATTC 25922 in fresh apple juice (Malus domestica var. Red Delicious). Both treatments' effects on juice quality, including bioactive compounds, color changes, and microbial inactivation, were examined. At similar doses, PL-treated samples (126 J/cm2) showed higher 2,2- diphenyl-1-picrylhydrazyl inhibition (9.5%) compared to UV-LED-treated samples (132 J/cm2), which showed 1.06%. For microbial inactivation, UV-LED achieved greater E. coli reduction (>3 log cycles) and less ascorbic acid degradation (9.4% ± 0.05) than PL. However, increasing PL doses to 176 J/cm2 resulted in more than 5 log cycles reduction of E. coli, showing a synergistic effect with the final temperature reached (55 °C). The Weibull model analyzed survival curves to evaluate inactivation kinetics. UV-LED was superior in preserving thermosensitive compounds, while PL excelled in deactivating more PPO and achieving maximal microbial inactivation more quickly.
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Affiliation(s)
- Christelle Pihen
- Departamento de Ingeniería
Química, Alimentos y Ambiental, Universidad
de las Américas Puebla, ExHda Santa Catarina Mártir s/n, San Andrés
Cholula, Puebla 72810, México
| | - Aurelio López-Malo
- Departamento de Ingeniería
Química, Alimentos y Ambiental, Universidad
de las Américas Puebla, ExHda Santa Catarina Mártir s/n, San Andrés
Cholula, Puebla 72810, México
| | - Nelly Ramírez-Corona
- Departamento de Ingeniería
Química, Alimentos y Ambiental, Universidad
de las Américas Puebla, ExHda Santa Catarina Mártir s/n, San Andrés
Cholula, Puebla 72810, México
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3
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Nemli E, Ozkan G, Gultekin Subasi B, Cavdar H, Lorenzo JM, Zhao C, Capanoglu E. Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2535-2550. [PMID: 38318731 DOI: 10.1002/jsfa.13275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 12/03/2023] [Accepted: 12/29/2023] [Indexed: 02/07/2024]
Abstract
Phenolic compounds have recently become one of the most interesting topics in different research areas, especially in food science and nutrition due to their health-promoting effects. Phenolic compounds are found together with macronutrients and micronutrients in foods and within several food systems. The coexistence of phenolics and other food components can lead to their interaction resulting in complex formation. This review article aims to cover the effects of thermal and non-thermal processing techniques on the protein-phenolic interaction especially focusing on the content and digestibility of phenolics by discussing recently published research articles. It is clear that the processing conditions and individual properties of phenolics and proteins are the most effective factors in the final content and intestinal fates of phenolic compounds. Besides, thermal and non-thermal treatments, such as high-pressure processing, pulsed electric field, cold plasma, ultrasonication, and fermentation may induce alterations in those interactions. Still, new investigations are required for different food processing treatments by using a wide range of food products to enlighten new functional and healthier food product design, to provide the optimized processing conditions of foods for obtaining better quality, higher nutritional properties, and health benefits. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Elifsu Nemli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
| | - Busra Gultekin Subasi
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Aarhus, Denmark
| | - Humeyra Cavdar
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Türkiye
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4
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Huang K, Fu D, Jiang Y, Liu H, Shi F, Wen Y, Cai C, Chen J, Ou L, Yan Q. Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi ( Litchi chinensis Sonn.) Cultivars at Room Temperature Storage. Foods 2023; 12:foods12081725. [PMID: 37107520 PMCID: PMC10137524 DOI: 10.3390/foods12081725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/11/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
The primary cause for the limited shelf life of litchi fruit is rapid pericarp browning and decay. This study aims to evaluate the storability of 50 litchi varieties and establish a linear regression model for pericarp browning and decay based on 11 postharvest physical and chemical indices after 9 days of storage at room temperature. The results indicated that the average value of the browning index and decay rate significantly increased to 3.29% and 63.84% of 50 litchi varieties at day 9, respectively. Different litchi varieties showed different variations in appearance indicators, quality indicators, and physiological indicators. Furthermore, principal component analysis and cluster analysis revealed that Liu Li 2 Hao exhibited the highest resistance to storage, whereas Dong Long Mi Li, Jiao Pan Li, E Dan Li 2 Hao, and Ren Shan Li were not resistant. Stepwise multiple regression analysis further demonstrated that the factors were highly correlated with the decay index, with a partial correlation coefficient of 0.437 between the effective index and the decay index. Therefore, pericarp thickness, relative conductivity, pericarp laccase activity, and total soluble solids were significant indicators for the comprehensive evaluation of litchi browning and decay, and relative conductivity was the significant determinant causing fruit browning. These findings provide a new perspective on the sustainable development of the litchi industry.
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Affiliation(s)
- Kan Huang
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Danwen Fu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
- Institute of Nanfan & Seed Industry, Guangdong Academy of Sciences, Guangzhou 510640, China
| | - Yonghua Jiang
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Hailun Liu
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Fachao Shi
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Yingjie Wen
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Changhe Cai
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Jiezhen Chen
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Liangxi Ou
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
| | - Qian Yan
- Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China
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Basak S. The potential of pulsed magnetic field to achieve microbial inactivation and enzymatic stability in foods: A concise critical review. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
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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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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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8
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Degradation of Patulin in Apple Juice by Pulsed Light and its Effect on the Quality. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02978-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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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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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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Shaik L, Chakraborty S. Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime (
Citrus limetta
) juice during pulsed light treatment. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16749] [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)
- Lubna Shaik
- Food Engineering and Technology Department Institute of Chemical Technology Matunga, Mumbai 400 019 India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department Institute of Chemical Technology Matunga, Mumbai 400 019 India
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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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