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Chemat A, Song M, Li Y, Fabiano-Tixier AS. Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation. Molecules 2023; 28:8138. [PMID: 38138626 PMCID: PMC10745320 DOI: 10.3390/molecules28248138] [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] [Received: 11/14/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations. The use of various emerging techniques in food processing indeed brings many economic and environmental benefits compared to conventional processes. However, lipid oxidation induced by some "innovative" processes is often "an inconvenient truth", which is scarcely mentioned in most studies but should not be ignored for the further improvement and optimization of existing processes. Lipid oxidation poses a risk to consumer health, as a result of the possible ingestion of secondary oxidation products. From this point of view, this review summarizes the advance of lipid oxidation mechanism studies and mainly discloses the shade of innovative food processing concerning lipid degradation. Sections involving a revisit of classic three-stage chain reaction, the advances of polar paradox and cut-off theories, and potential lipid oxidation factors from emerging techniques are described, which might help in developing more robust guidelines to ensure a good practice of these innovative food processing techniques in future.
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Affiliation(s)
- Aziadé Chemat
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- GREEN Extraction Team, Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France
| | - Mengna Song
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Ying Li
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Anne-Sylvie Fabiano-Tixier
- GREEN Extraction Team, Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France
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2
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Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage. BEVERAGES 2023. [DOI: 10.3390/beverages9010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the stability of the quality properties of Brazil nut beverages were studied. E. coli was used as target microorganism to validate the HPH process (pressures from 50 to 180 MPa and inlet temperatures (Ti) from 25 to 75 °C). Cold storage (5 °C) for 21 days was conducted to establish the shelf-life of BN beverages, in terms of their microbiological, physical, physicochemical, and sensorial stability. HPH-treated samples were compared to pasteurized BN beverages (63 °C for 20 min). The combination of Ti and the pressure of the HPH process (50 to 150 MPa/75 °C and 180 MPa/25 °C) had a significant effect on E. coli inactivation (8.2 log CFU/mL). During storage at 5 °C, the growth of mesophilic aerobes in processed BN beverages was controlled by the HPH process. Oxidative stability (TBAR assay) and physicochemical properties (pH, acidity, and °Brix) were evaluated during cold storage, showing good stability. Additionally, HPH-treated beverages showed a reduction in their particle size and the formation of more stable protein aggregates, which favored the beverages’ whiteness (color). The HPH process could be an alternative to pasteurization to obtain Brazil nut beverages with an acceptable microbiological shelf life (≥21 days at 5 °C) and high-quality characteristics without the use of any additives.
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Mehany T, Siddiqui SA, Olawoye B, Olabisi Popoola O, Hassoun A, Manzoor MF, Punia Bangar S. Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs. Crit Rev Food Sci Nutr 2023; 64:7237-7267. [PMID: 36861223 DOI: 10.1080/10408398.2023.2183381] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.
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Affiliation(s)
- Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Babatunde Olawoye
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Oyekemi Olabisi Popoola
- Department of Food Science and Technology, Faculty of Engineering and Technology, First Technical University, Ibadan, Nigeria
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
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4
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Potential antifungal activity of essential oil from Cymbopogon citratus (DC) Stapf and its performances as biostabilization of tiger nut milk (Cyperus exculentus). SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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5
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Tong SC, Siow LF, Tang TK, Lee YY. Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review. Crit Rev Food Sci Nutr 2022; 64:4603-4621. [PMID: 36377721 DOI: 10.1080/10408398.2022.2143477] [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: 11/16/2022]
Abstract
As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.
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Affiliation(s)
- S C Tong
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - L F Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - T K Tang
- School of Food Studies and Gastronomy, Taylor's University, Subang Jaya, Selangor, Malaysia
| | - Y Y Lee
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
- Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
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Salar FJ, Domínguez-Perles R, García-Viguera C, Fernández PS. Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds. FOOD SCI TECHNOL INT 2022:10820132221094724. [PMID: 35440183 DOI: 10.1177/10820132221094724] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.
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Affiliation(s)
- Francisco J Salar
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain
| | - Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
| | - Pablo S Fernández
- Department of Ingeniería Agrónomica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain.,Calidad y Evaluación de Riesgos en Alimentos, Unidad Asociada CSIC -UPCT
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Rebezov M, Usman Khan M, Bouyahya A, Imran M, Tufail T, Loretts O, Neverova O, Artyukhova S, Kuznetsova E, Ermolaev V, Balahbib A, Thiruvengadam M, Zengin G, Shariati MA. Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2011910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Maksim Rebezov
- School of Agricultural Sciences, Liaocheng University, Liaocheng, Shandong, China
- Research Department, V M Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation
- Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
| | - Muhammad Usman Khan
- Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Mohammed V University in Rabat, Rabat, Morocco
| | - Muhammad Imran
- University Institute of Diet & Nutritional Sciences (Uidns), Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
- Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Saudi Arabia
| | - Tabussam Tufail
- University Institute of Diet & Nutritional Sciences (Uidns), Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Olga Loretts
- Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
| | - Olga Neverova
- Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
| | - Svetlana Artyukhova
- Department of Biotechnology, Public Catering Technology and Commodity Science, Omsk State Technical University, Omsk, Russian Federation
- Research Department, K.g. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
| | - Elena Kuznetsova
- Research Department, K.g. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
| | - Vladimir Ermolaev
- Faculty of Economics of Trade and Commodity Science, Plekhanov Russian University of Economics, Moscow, Russian Federation
| | - Abdelaali Balahbib
- Laboratory of Biodiversity, Ecology and Genome, Mohammed V University in Rabat, Rabat, Morocco
| | - Muthu Thiruvengadam
- Department of Applied Bioscience, College of Life and Environmental Science, Konkuk University, Seoul South Korea
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
| | - Mohammad Ali Shariati
- School of Agricultural Sciences, Liaocheng University, Liaocheng, Shandong, China
- Research Department, K.g. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
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Silage Fermentation: A Potential Microbial Approach for the Forage Utilization of Cyperus esculentus L. By-Product. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040273] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Cyperus esculentus L. leaves (CLL) are agricultural by-products produced from Cyperus esculentus L. harvesting, and can be used as livestock feed despite their low economic value for human consumption. This study aims to develop a favorable approach to processing Cyperus esculentus L. by-product as coarse fodder. The chopped CLL was pretreated by (1) mixing with canola straw at a 4:1 ratio, or (2) wilting it for 8 h, then it ensiling with or without compounded lactic acid bacteria (LAB) additives for 60 days. Our results demonstrated that compounded LAB additives: improved CLL silage fermentation quality by increasing acetic acid and lactic acid contents and decreasing ethanol and ammonia-N contents; preserved nutrients by raising the level of crude protein and water soluble carbohydrates; modified the bacterial community by increasing the relative abundance of Lactobacillus while decreasing the relative abundance of undesirable Enterococcus; and also might improve animal health by increasing the relative concentrations of antioxidant substances (such as 7-galloylcatechin) and antibacterial compounds (such as ferulic acid). This study provides strong evidence that Cyperus esculentus L. by-product can be a potential livestock feed after being ensiled with compounded LAB additives.
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9
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Reyes-Jurado F, Soto-Reyes N, Dávila-Rodríguez M, Lorenzo-Leal A, Jiménez-Munguía M, Mani-López E, López-Malo A. Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1952421] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- F. Reyes-Jurado
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - N. Soto-Reyes
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - M. Dávila-Rodríguez
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - A.C. Lorenzo-Leal
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - M.T. Jiménez-Munguía
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - E. Mani-López
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - A. López-Malo
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
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10
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Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5523356] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study aimed to evaluate the influence of lactic acid bacteria fermentation on the physicochemical properties and antioxidant activity of chickpea yam milk. Four groups of chickpea milk were prepared through fermentation with lactic acid bacteria for quality and functionality improvement. Results indicate that the polysaccharide content of four samples declines during the fermentation process, and their infrared spectrums are similar with a slight difference in the transmittances of some characteristic bands. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles of four samples with 24 h fermentation showed a band disappearance in the range of 94.3 KDa and generation of many small-molecule peptides, revealing the protein degradation during fermentation. The moderate enzymatic hydrolysis had no adverse effect on the texture and color of the samples. A substantial increase in DPPH, ABTS radical scavenging rates, and FRAP value was observed after 12 h fermentation, especially the CPBY sample. The present results indicate that lactic acid bacteria fermentation can be used to improve the physicochemical properties of samples and enhance their antioxidant activity.
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11
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Yamamoto K, Kugimiya W, Maeda H, Yano H, Kusumoto KI, Nabetani H. Trends in Plant-Based Substitutes for Animal Proteins. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.459] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Kazutaka Yamamoto
- Food Research Institute, National Agriculture and Food Research Organization
| | | | | | - Hiroyuki Yano
- Food Research Institute, National Agriculture and Food Research Organization
| | - Ken-Ichi Kusumoto
- Food Research Institute, National Agriculture and Food Research Organization
| | - Hiroshi Nabetani
- Food Research Institute, National Agriculture and Food Research Organization
- Faculty of Home Economics, Tokyo Kasei University
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12
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Wu X, Wang C, Guo Y. Effects of the high-pulsed electric field pretreatment on the mechanical properties of fruits and vegetables. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109837] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Cheng T, Ramaswamy H, Xu R, Liu Q, Lan R, Wang S. Fifty Ohm radio frequency heating treatment under controlled atmosphere for inactivating Escherichia coli ATCC 25922 inoculated on almond kernels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109124] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Munekata PES, Domínguez R, Budaraju S, Roselló-Soto E, Barba FJ, Mallikarjunan K, Roohinejad S, Lorenzo JM. Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages. Foods 2020; 9:foods9030288. [PMID: 32143400 PMCID: PMC7142651 DOI: 10.3390/foods9030288] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 02/26/2020] [Accepted: 02/29/2020] [Indexed: 11/16/2022] Open
Abstract
Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.
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Affiliation(s)
- Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
| | - Sravanthi Budaraju
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
| | - Elena Roselló-Soto
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain (F.J.B.)
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain (F.J.B.)
| | - Kumar Mallikarjunan
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
| | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
- Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, 71348-14336 Shiraz, Iran
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
- Correspondence: ; Tel.: +34-988-548-277
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Paul AA, Kumar S, Kumar V, Sharma R. Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Crit Rev Food Sci Nutr 2019; 60:3005-3023. [DOI: 10.1080/10408398.2019.1674243] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Anna Aleena Paul
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Satish Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Vikas Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Rakesh Sharma
- Department of Food Science and Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Himachal Pradesh, India
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16
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da Costa Neto JJ, Gomes TL, Justo TF, Pereira KS, Amaral PF, Rocha Leão MH, Fontes Sant'Ana GC. Microencapsulation of tiger nut milk by lyophilization: Morphological characteristics, shelf life and microbiological stability. Food Chem 2019; 284:133-139. [DOI: 10.1016/j.foodchem.2019.01.110] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 01/15/2019] [Accepted: 01/15/2019] [Indexed: 11/28/2022]
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17
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Cheng T, Wang S. Modified atmosphere packaging pre-storage treatment for thermal control of E. coli ATCC 25922 in almond kernels assisted by radio frequency energy. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Effect of dielectric barrier discharge plasma on background microflora and physicochemical properties of tiger nut milk. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.09.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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19
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Fatimah Rahamat S, Nor Hayati Wan Abd Manan W, Azura Shahdan I, Azura Jalaludin A, Abllah Z. Plant-based milk in arresting caries. MATERIALS TODAY: PROCEEDINGS 2019; 16:2231-2237. [DOI: 10.1016/j.matpr.2019.06.115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Wang S, Chelikani V, Serventi L. Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.067] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Pérez-Andrés JM, Charoux CMG, Cullen PJ, Tiwari BK. Chemical Modifications of Lipids and Proteins by Nonthermal Food Processing Technologies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5041-5054. [PMID: 29672043 DOI: 10.1021/acs.jafc.7b06055] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A range of nonthermal techniques have demonstrated process efficacy in ensuring product safety, extension of shelf life, and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on macro and micro nutrients are evident, leading to both desirable and undesirable changes in food products. The objective of this review is to outline the effects of nonthermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by nonthermal techniques. Degradation of key macromolecules largely depends on the processing conditions employed. Various extrinsic and intrinsic control parameters of high-pressure processing, pulsed electric field, ultrasound processing, and cold atmospheric plasma on chemistry of processed food are outlined. Proposed mechanisms and associated degradation of macromolecules, i.e., proteins, lipids, and bioactive molecules resulting in food quality changes are also discussed.
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Affiliation(s)
- Juan M Pérez-Andrés
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
- BioPlasma Research Group, School of Food Science and Environmental Health , Dublin Institute of Technology , Cathal Brugha Street , Dublin 1 , Ireland
| | - Clémentine M G Charoux
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
- School of Biosystems and Food Engineering , University College Dublin , Dublin 4 , Ireland
| | - P J Cullen
- BioPlasma Research Group, School of Food Science and Environmental Health , Dublin Institute of Technology , Cathal Brugha Street , Dublin 1 , Ireland
- Department of Chemical and Environmental Engineering , University of Nottingham , Nottingham , NG7 2RD , U.K
| | - Brijesh K Tiwari
- Food Chemistry and Technology , Teagasc Food Research Centre , Dublin 3 , Ireland
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22
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Roselló-Soto E, Poojary MM, Barba FJ, Koubaa M, Lorenzo JM, Mañes J, Moltó JC. Thermal and non-thermal preservation techniques of tiger nuts' beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties. Food Res Int 2018; 105:945-951. [DOI: 10.1016/j.foodres.2017.12.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 12/06/2017] [Accepted: 12/08/2017] [Indexed: 12/17/2022]
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23
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Codina-Torrella I, Guamis B, Zamora A, Quevedo J, Trujillo A. Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension. Food Microbiol 2018; 69:143-150. [DOI: 10.1016/j.fm.2017.08.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 07/20/2017] [Accepted: 08/11/2017] [Indexed: 11/25/2022]
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24
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Gabrić D, Barba F, Roohinejad S, Gharibzahedi SMT, Radojčin M, Putnik P, Bursać Kovačević D. Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12638] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Domagoj Gabrić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Francisco Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot; València Spain
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9; Karlsruhe 76131 Germany
- Burn and Wound Healing Research Center, Division of Food and Nutrition; Shiraz University of Medical Sciences; Shiraz Iran
| | | | - Milivoj Radojčin
- University of Novi Sad, Trg Dositeja Obradovića 8; Novi Sad 21000 Republic of Serbia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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25
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Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.06.023] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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26
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Jeske S, Zannini E, Arendt EK. Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials. Food Res Int 2017; 110:42-51. [PMID: 30029705 DOI: 10.1016/j.foodres.2017.03.045] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 03/20/2017] [Accepted: 03/23/2017] [Indexed: 02/07/2023]
Abstract
Plant-based foods are gaining popularity and the market is developing fast. This trend is based on several factors, like the change of lifestyle, interest in alternative diets, and the increasing awareness about sustainable production of food and especially proteins. Plant-based dairy substitutes can serve as an option to traditional food products, meeting many of these interests. However, the market is in its infancy and needs to progress. Trends show, that the market will change from being focused on mainly soya, almond and rice-based products, due to their unsustainable farming, and nutritional concerns, like genetic modification and low protein content. The market is likely to shift towards alternative plants to meet consumers' needs and desire for healthy, flavourful and intriguing products. In this regard, the aspect of allergy-free, like gluten-free products gain in importance. Research studies are approaching the nutritional quality of plant-based dairy substitutes, such as improving the protein quality and glycaemic properties. Furthermore, the application of these products or plant proteins as functional ingredients or substitutes for cow's milk in dairy products like cheese and yoghurt are disseminated. However, there is still a need for much more diversified studies in order to overcome stability, textural, nutritional and sensory problems.
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Affiliation(s)
- Stephanie Jeske
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
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27
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Mäkinen OE, Wanhalinna V, Zannini E, Arendt EK. Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products. Crit Rev Food Sci Nutr 2015; 56:339-49. [DOI: 10.1080/10408398.2012.761950] [Citation(s) in RCA: 182] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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28
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Abca EE, Akdemir Evrendilek G. Processing of Red Wine by Pulsed Electric Fields with Respect to Quality Parameters. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12285] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elif E. Abca
- Ministry of Food Agriculture and Livestock; Ankara Turkey
| | - Gulsun Akdemir Evrendilek
- Faculty of Engineering and Architecture; Department of Food Engineering; Abant Izzet Baysal University; Bolu 14280 Turkey
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29
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Evrendilek GA, Altuntas J, Sangun MK, Zhang HQ. Apricot Nectar Processing by Pulsed Electric Fields. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.551307] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Sánchez-Zapata E, Fernández-López J, Angel Pérez-Alvarez J. Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00190.x] [Citation(s) in RCA: 122] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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31
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Ye H, Jin Y, Lin S, Liu M, Yang Y, Zhang M, Zhao P, Jones G. Effect of pulsed electric fields on the activity of neutral trehalase from beer yeast and RSM analysis. Int J Biol Macromol 2012; 50:1315-21. [DOI: 10.1016/j.ijbiomac.2012.03.021] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2012] [Revised: 03/20/2012] [Accepted: 03/24/2012] [Indexed: 11/29/2022]
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32
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Effects of Pulsed Electric Field Processing on Quality Characteristics and Microbial Inactivation of Soymilk. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0868-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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33
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34
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Sebastià N, El-Shenawy M, Mañes J, Soriano J. Assessment of microbial quality of commercial and home-made tiger-nut beverages. Lett Appl Microbiol 2012; 54:299-305. [DOI: 10.1111/j.1472-765x.2012.03212.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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Corrales M, de Souza PM, Stahl MR, Fernández A. Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.07.015] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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36
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Pataro G, Senatore B, Donsì G, Ferrari G. Effect of electric and flow parameters on PEF treatment efficiency. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.02.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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38
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39
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Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.02.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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40
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Chukwuma ER, Obioma N, Christophe OI. The Phytochemical Composition and Some Biochemical Effects of Nigerian Tigernut (Cyperus esculentus L.) Tuber. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/pjn.2010.709.715] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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41
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Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.07.007] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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Sobrino-López A, Martín-Belloso O. Review: Potential of High-Intensity Pulsed Electric Field Technology for Milk Processing. FOOD ENGINEERING REVIEWS 2009. [DOI: 10.1007/s12393-009-9011-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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43
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The effect of pulsed electric fields on the inactivation and structure of lysozyme. Food Chem 2008; 110:334-43. [DOI: 10.1016/j.foodchem.2008.02.008] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2007] [Revised: 12/27/2007] [Accepted: 02/04/2008] [Indexed: 11/22/2022]
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44
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Li YQ, Chen Q, Liu XH, Chen ZX. Inactivation of soybean lipoxygenase in soymilk by pulsed electric fields. Food Chem 2008; 109:408-14. [DOI: 10.1016/j.foodchem.2008.01.001] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2006] [Revised: 12/04/2007] [Accepted: 01/03/2008] [Indexed: 11/25/2022]
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45
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Elmnasser N, Dalgalarrondo M, Orange N, Bakhrouf A, Haertlé T, Federighi M, Chobert JM. Effect of pulsed-light treatment on milk proteins and lipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:1984-1991. [PMID: 18290615 DOI: 10.1021/jf0729964] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Pulsed-light treatment offers the food industry a new technology for food preservation. It allows the inactivation of numerous micro-organisms including most infectious foodborne pathogens. In addition to microbial destruction, one can also question whether pulsed-light treatment induced conformational changes in food components. To investigate this question, the influence of pulsed-light treatment on protein components of milk was evaluated by using UV spectroscopy, spectrofluorometry, electrophoresis, and determination of amino acid composition. Pulsed-light treatment resulted in an increase of UV absorbance at 280 nm. The intrinsic tryptophan fluorescence of beta-lactoglobulin (BLG) showed a 7 nm red shift after 10 pulses. SDS-PAGE showed the formation of dimers after treatment of BLG by 5 pulses and more. No significant changes in the amino acid composition of proteins and lipid oxidation were observed after pulsed-light treatment. The obtained results indicated changes in the polarity of the tryptophanyl residue microenvironment of BLG solutions or changes in the tryptophan indole structure and some aggregation of studied proteins. Hence, pulsed-light treatment did not lead to very significant changes in protein components; consequently, it could be applied to process protein foods for their better preservation.
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46
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Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0761-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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47
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Zulueta A, Esteve MJ, Frasquet I, Frígola A. Fatty acid profile changes during orange juice-milk beverage processing by high-pulsed electric field. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200600202] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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48
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Cortés C, Esteve MJ, Rodrigo D, Torregrosa F, Frígola A. Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices. Food Chem Toxicol 2006; 44:1932-9. [PMID: 16914247 DOI: 10.1016/j.fct.2006.06.026] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2005] [Revised: 03/01/2006] [Accepted: 06/16/2006] [Indexed: 10/24/2022]
Abstract
Liquid chromatography (LC) was the method chosen to evaluate the effects of high intensity pulsed electric fields (HIPEF), with different electric field intensities (25, 30, 35 and 40 kV/cm) and different treatment times (30-340 micros), on orange juice cis/trans carotenoid contents. In parallel, a conventional heat treatment (90 degrees C, 20 s) was applied to the orange juice in order to compare the effect on the carotenoid contents. HIPEF processing of orange juice is an alternative to the thermal treatment of pasteurization, provided that it is kept refrigerated, because, when the most extreme conditions of this kind of treatment are applied, the decrease in the concentration of carotenoids with vitamin A activity is very small, and also most of the carotenoids identified have a slightly increased concentration after application of the most intense treatments, although always less than in untreated fresh juice. In any case, pasteurization treatment causes a greater decrease in the concentration of most of the carotenoids identified and the carotenoids with vitamin A activity. The total carotenoid concentration decreased by 12.6% in pasteurized orange juice with respect to untreated fresh orange juice, as opposed to decreases of 9.6%, 6.3% or 7.8% when fields of 25, 30 or 40 kV/cm were applied. Orange juice treated with HIPEF shows a greater tendency towards the colour yellow and a lesser tendency towards red with respect to untreated orange juice, while the luminance of the juice remains practically invariable. This tendency is less than in pasteurized orange juice.
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Affiliation(s)
- C Cortés
- Area de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
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49
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Mañas P, Vercet A. Effect of PEF on Enzymes and Food Constituents. PULSED ELECTRIC FIELDS TECHNOLOGY FOR THE FOOD INDUSTRY 2006. [DOI: 10.1007/978-0-387-31122-7_5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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50
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Torregrosa F, Cortés C, Esteve MJ, Frígola A. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:9519-25. [PMID: 16302771 DOI: 10.1021/jf051171w] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Liquid chromatography (LC) was the method of choice for quantification of carotenoids (including geometrical isomers) to evaluate the effects of high-intensity pulsed electric field (HIPEF), a nonthermal preservation method, with different parameters (electric field intensities and treatment times), on an orange-carrot juice mixture (80:20, v/v). In parallel, a conventional heat treatment (98 degrees C, 21 s) was applied to the juice. HIPEF processing generally caused a significant increase in the concentrations of the carotenoids identified as treatment time increased. HIPEF treatment at 25 and 30 kV/cm provided a vitamin A concentration higher than that found in the pasteurized juice.
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Affiliation(s)
- Francisco Torregrosa
- Area de Nutrición y Bromatología, Facultat de Farmàcia, Universitat de València, Avenida Vicent Andrés Estellés s/n, 46100 Burjassot (Valencia), Spain
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