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Budiarto R, Adli DN, Wahyono T, Ujilestari T, Sholikin MM, Mubarok S, Sari DN, Khalisha A, Sari SL, Abdullakasim S. Investigating the impact of storage duration and temperature on vitamin C in various citrus genotypes: A meta-analysis method. MethodsX 2024; 12:102742. [PMID: 38746480 PMCID: PMC11091674 DOI: 10.1016/j.mex.2024.102742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Accepted: 05/02/2024] [Indexed: 05/16/2024] Open
Abstract
The present work disseminates a solid scientific meta-analysis method to investigate the impact of storage duration and temperature on vitamin C of citrus. This work is initiated by designing of the PICO framework, collecting, and organizing the articles, creating selection criteria, sorting articles, identifying factors influencing moderation effects and sources of diversity, tabulating data, and employing analysis in the form of a linear mixed model. Using this method, we identified 54 distinct studies from a pool of 289 eligible peer-reviewed publications, focusing on variations of vitamin C in citrus. The method provides mean values in both quadratic and linear regression forms.•This method provides a detailed description starting from topic selection to statistical methodologies intended for performing meta-analysis.•All guidelines for conducting this method have been approved by all authors and adhere to the standard PRISMA-P guidelines.•Disseminating this method in a peer-reviewed publication aims to facilitate scholarly discussions and promote transparency, ultimately improving the standard for performing meta-analysis on vitamin C levels in citrus concerning various genotypes, storage temperatures, and durations.
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Affiliation(s)
- Rahmat Budiarto
- Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia
| | - Danung Nur Adli
- Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia
- Feed and Animal Nutrition Department, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
| | - Teguh Wahyono
- Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gunungkidul, 55861, Indonesia
| | - Tri Ujilestari
- Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gunungkidul, 55861, Indonesia
| | - Mohammad Miftakhus Sholikin
- Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia
- Research Center for Animal Husbandry, Research Organization of Agriculture and Food, National Research and Innovation Agency (BRIN), Bogor 16915, Indonesia
| | - Syariful Mubarok
- Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia
| | - Dwi Novanda Sari
- Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia
- Study Program of Agrotechnopreneur, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Ana Khalisha
- Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia
- Study Program of Agrotechnopreneur, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Stefina Liana Sari
- Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia
- Study Program of Agrotechnopreneur, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Supatida Abdullakasim
- Department of Horticulture, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand
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2
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Budiarto R, Mubarok S, Sholikin MM, Sari DN, Khalisha A, Sari SL, Rahmat BPN, Ujilestari T, Adli DN. Vitamin C variation in citrus in response to genotypes, storage temperatures, and storage times: A systematic review and meta-analysis. Heliyon 2024; 10:e29125. [PMID: 38644865 PMCID: PMC11033113 DOI: 10.1016/j.heliyon.2024.e29125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 03/29/2024] [Accepted: 04/01/2024] [Indexed: 04/23/2024] Open
Abstract
Numerous published studies have highlighted discrepancies in the duration and storage temperature used for preserving vitamin C content on various citrus genotypes worldwide. The present study aimed to analyze the variation in vitamin C content as influenced by citrus genotype, duration, and storage temperature using meta-analysis approaches. Data searching, selection, and tabulation resulted in a comprehensive database constructed from 1412 data points gathered from 54 individual studies, following PRISMA-P guidelines. The vitamin C content varied widely, ranging from 0 to 76.2 mg/100 mL in whole data of citrus fruit. Meta-analysis findings revealed that the duration of storage significantly impacted the vitamin C content in citrus fruits. Specifically, for grapefruit, mandarin, and orange, the length of storage significantly influenced their vitamin C levels (P < 0.01), with a consistent decrease observed over time. The correlation coefficients (R2) were 0.63 for grapefruit, 0.9 for mandarin, and 0.69 for orange. In contrast, no significant difference was found in terms of vitamin C levels between hybrid and lime citrus concerning the impact of storage time. However, other results indicated a significant influence of storage temperature on the variation in vitamin C levels for both citrus and hybrid varieties (P < 0.001). Depending on the genotype, tangerine had significantly lower vitamin C content compared to other varieties, at 16.9 mg/100 mL, with vitamin C ranging from 13.2 to 20.9 mg/100 mL (P < 0.001). The highest vitamin C content was found in lemon and hybrid varieties, around 65.5 (range 59.3-76.2) and 48.3 (range 29.6-75.5), respectively, all in mg/100 mL (P < 0.001). Furthermore, there was a tendency for decreasing vitamin C concentration due to temperature (P = 0.078), while citrus variety experienced a decrease, although not significant. The ideal temperature (15 °C) and duration of storage (56 days) to minimize vitamin C loss in citrus fruits are at their optimum point. In conclusion, the deterioration of vitamin C in citrus fruits is influenced by both temperature and storage duration, and its content is also impacted by the variety of citrus.
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Affiliation(s)
- Rahmat Budiarto
- Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia
| | - Syariful Mubarok
- Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Mohammad Miftakhus Sholikin
- Research Center for Animal Husbandry, Research Organization of Agriculture and Food, National Research and Innovation Agency (BRIN), Bogor 16915, Indonesia
- Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia
- Animal Feed and Nutrition Modelling Research Group, IPB University, Cibinong 16911, Indonesia
- Center for Tropical Animal Studies (CENTRAS), The Institute of Research and Community Empowerment of IPB (LPPM IPB), Bogor 16680, Indonesia
| | - Dwi Novanda Sari
- Study Program of Agrotechnopreneur, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Ana Khalisha
- Study Program of Agrotechnopreneur, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Stefina Liana Sari
- Study Program of Agrotechnopreneur, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | | | - Tri Ujilestari
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gunungkidul 55861, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, Universitas Brawijaya, Malang, 65145, Indonesia
- Animal Feed and Nutrition Modelling Research Group, IPB University, Cibinong 16911, Indonesia
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3
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Luo J, Pan Q, Chen Y, Huang W, Chen Q, Zhao T, Guo Z, Liu Y, Lu B. Storage stability and degradation mechanism of xanthohumol in Humulus lupulus L. and beer. Food Chem 2024; 437:137778. [PMID: 37871430 DOI: 10.1016/j.foodchem.2023.137778] [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: 06/08/2023] [Revised: 10/02/2023] [Accepted: 10/14/2023] [Indexed: 10/25/2023]
Abstract
Xanthohumol (XN), possessing potent physiological activity, is exclusively derived from hops (Humulus lupulus L.) and exhibits high instability. However, its inherent instability often results in degradation during storage, leading to a decline in its activity due to the formation of various products. This study aimed to explore the stability of XN in beer under different storage conditions, establish or clarify degradation kinetic models, and understand the degradation mechanism. Our findings revealed that XN would degrade rapidly when exposed to high temperature and light. Its degradation followed a first-order kinetic model, involving reactions such as isomerization, hydration and ortho-position cyclization, resulting in the formation of five products. These insights shed light on the factors and mechanisms underlying the instability and degradability of XN, serving as a foundation for the development of a stable beer product enriched with functional XN.
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Affiliation(s)
- Jingyang Luo
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Qiannan Pan
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Yufeng Chen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Weisu Huang
- Zhejiang Institute of Economics and Trade, Hangzhou 310018, China
| | - Qi Chen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Tian Zhao
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Zefeng Guo
- Hangzhou Qiandao Lake Beer Company Limited, Hangzhou 311700, China
| | - Yuqi Liu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China.
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4
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Tsao YT, Hsueh YJ, Chen HC, Cheng CM. Protocol for assessing total antioxidant capacity in minimal volumes of varying clinical human samples. STAR Protoc 2024; 5:102822. [PMID: 38194341 PMCID: PMC10820800 DOI: 10.1016/j.xpro.2023.102822] [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: 09/03/2023] [Revised: 11/08/2023] [Accepted: 12/19/2023] [Indexed: 01/10/2024] Open
Abstract
Total antioxidant capacity (TAC), representative of the capacity to combat oxidative stress, is closely linked to numerous diseases. Here, we present a protocol for measuring TAC using minimal samples that are stable across varying pH levels and at room temperature. We describe steps for preparing and loading samples and working solutions and conducting and analyzing the colorimetric reaction. Sample sources include aqueous humor, vitreous, tears, and plasma, which allow the protocol to be used in various clinical diagnostic settings. For complete details on the use and execution of this protocol, please refer to publications by Tsao et al. (2022).1,2.
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Affiliation(s)
- Yu-Ting Tsao
- Department of Ophthalmology, Chang Gung Memorial Hospital, Linkou 33305, Taiwan.
| | - Yi-Jen Hsueh
- Department of Ophthalmology, Chang Gung Memorial Hospital, Linkou 33305, Taiwan; Center for Tissue Engineering, Chang Gung Memorial Hospital, Linkou 33305, Taiwan
| | - Hung-Chi Chen
- Department of Ophthalmology, Chang Gung Memorial Hospital, Linkou 33305, Taiwan; Center for Tissue Engineering, Chang Gung Memorial Hospital, Linkou 33305, Taiwan; Department of Medicine, Chang Gung University College of Medicine, Taoyuan 33302, Taiwan.
| | - Chao-Min Cheng
- Institute of Biomedical Engineering, National Tsing Hua University, Hsinchu 30013, Taiwan.
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5
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Arilla E, Martínez-Monzó J, Codoñer-Franch P, García-Segovia P, Igual M. Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage. FOOD SCI TECHNOL INT 2024; 30:18-29. [PMID: 36083164 DOI: 10.1177/10820132221124200] [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
Resistant maltodextrin (RMD) was added at increasing concentrations (0%, 2.5%, 5% and 7.5%) before pasteurisation to orange juice to analyse its potential protective effect on the health-related bioactive compounds of pasteurised orange juice throughout its storage time. Samples were characterised in terms of basic physico-chemical properties and bioactive compounds at the beginning of the storage. Higher concentrations of RMD proved to better preserve the bioactive compounds of orange juice, thus obtaining a higher antioxidant capacity (AC). Stability of all samples was determined by measuring the same parameters at days 0, 15, 45, 75, 105, 136 and 170 of storage. °Brix and pH were very stable in all samples along storage, while all bioactive compouds had negative variations. However, RMD addition slightly improved ascorbic acid, vitamin C, total phenols, and total carotenoids retention, improving then its AC. This effect was greater in the 5% RMD-added samples. All bioactive compounds showed a positive Pearson's correlation coefficient with AC. Colour variations were also measured at days 105 and 170. All samples had a positive variation of all colour parameters, being this clearer at day 170. This work enlights the potential functionality of RMD to better preserve the health-related compounds of pasteurised orange juice.
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Affiliation(s)
- Elías Arilla
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Javier Martínez-Monzó
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Pilar Codoñer-Franch
- Department of Pediatrics, Obstetrics and Gynecology, University of València, València, Spain
- Department of Pediatrics, University Hospital Dr. Peset, Foundation for the Promotion of Health and Bio-medical Research un the Valencian Region (FISABIO), Valencia, Spain
| | - Purificación García-Segovia
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Marta Igual
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
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6
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Maurya VK, Shakya A, McClements DJ, Srinivasan R, Bashir K, Ramesh T, Lee J, Sathiyamoorthi E. Vitamin C fortification: need and recent trends in encapsulation technologies. Front Nutr 2023; 10:1229243. [PMID: 37743910 PMCID: PMC10517877 DOI: 10.3389/fnut.2023.1229243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Accepted: 07/24/2023] [Indexed: 09/26/2023] Open
Abstract
The multifaceted role of vitamin C in human health intrudes several biochemical functions that are but not limited to antioxidant activity, homoeostasis, amino acid synthesis, collagen synthesis, osteogenesis, neurotransmitter production and several yet to be explored functions. In absence of an innate biosynthetic pathway, humans are obligated to attain vitamin C from dietary sources to maintain its optimal serum level (28 μmol/L). However, a significant amount of naturally occurring vitamin C may deteriorate due to food processing, storage and distribution before reaching to the human gastrointestinal tract, thus limiting or mitigating its disease combating activity. Literature acknowledges the growing prevalence of vitamin C deficiency across the globe irrespective of geographic, economic and population variations. Several tools have been tested to address vitamin C deficiency, which are primarily diet diversification, biofortification, supplementation and food fortification. These strategies inherit their own advantages and limitations. Opportunely, nanotechnology promises an array of delivery systems providing encapsulation, protection and delivery of susceptible compounds against environmental factors. Lack of clear understanding of the suitability of the delivery system for vitamin C encapsulation and fortification; growing prevalence of its deficiency, it is a need of the hour to develop and design vitamin C fortified food ensuring homogeneous distribution, improved stability and enhanced bioavailability. This article is intended to review the importance of vitamin C in human health, its recommended daily allowance, its dietary sources, factors donating to its stability and degradation. The emphasis also given to review the strategies adopted to address vitamin c deficiency, delivery systems adopted for vitamin C encapsulation and fortification.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Field Application Specialist, PerkinElmer, New Delhi, India
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - Amita Shakya
- Amity Institute of Biotechnology, Amity University Chhattisgarh, Raipur, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Ramachandran Srinivasan
- Centre for Ocean Research (DST-FIST Sponsored Centre), MoES-Earth Science and Technology Cell (Marine Biotechnological Studies), Sathyabama Research Park, Sathyabama Institute of Science and Technology, Chennai, Tamil Nadu, India
| | - Khalid Bashir
- Department of Food Technology, Jamia Hamdard University, New Delhi, India
| | - Thiyagarajan Ramesh
- Department of Basic Medical Sciences, College of Medicine, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan, Republic of Korea
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7
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Lin M, Sun C, Gao Q, Zhang Z, Liang Y, Wang S. Effect of five polyphenols on the stability of purple cabbage anthocyanins in simulated beverage systems containing L-ascorbic acid. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101065] [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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8
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Cui F, Zheng S, Wang D, Tan X, Li Q, Li J, Li T. Recent advances in shelf life prediction models for monitoring food quality. Compr Rev Food Sci Food Saf 2023; 22:1257-1284. [PMID: 36710649 DOI: 10.1111/1541-4337.13110] [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: 08/03/2022] [Revised: 12/30/2022] [Accepted: 01/10/2023] [Indexed: 01/31/2023]
Abstract
Each year, 1.3 billion tons of food is lost due to spoilage or loss in the supply chain, accounting for approximately one third of global food production. This requires a manufacturer to provide accurate information on the shelf life of the food in each stage. Various models for monitoring food quality have been developed and applied to predict food shelf life. This review classified shelf life models and detailed the application background and characteristics of commonly used models to better understand the different uses and aspects of the commonly used models. In particular, the structural framework, application mechanisms, and numerical relationships of commonly used models were elaborated. In addition, the study focused on the application of commonly used models in the food field. Besides predicting the freshness index and remaining shelf life of food, the study addressed aspects such as food classification (maturity and damage) and content prediction. Finally, further promotion of shelf life models in the food field, use of multivariate analysis methods, and development of new models were foreseen. More reliable transportation, processing, and packaging methods could be screened out based on real-time food quality monitoring.
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Affiliation(s)
- Fangchao Cui
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Shiwei Zheng
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
- College of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiqian Tan
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Qiuying Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, China
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9
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Xu B, Feng M, Chitrakar B, Cheng J, Wei B, Wang B, Zhou C, Ma H. Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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10
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Postharvest storage properties and quality kinetic models of cherry tomatoes treated by high-voltage electrostatic fields. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114497] [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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11
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LI X, LYU J, ZHENG H, PANG Z, SUN Y, QUAN Y, XU T, LU H. Optimization of blending ratios in asparagus-lemon juice using response surface methodology. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.108622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
| | | | | | | | | | | | - Tao XU
- Zhejiang Sci-Tech University, China
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12
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Wang D, Wang Y, Lv Z, Pan Z, Wei Y, Shu C, Zeng Q, Chen Y, Zhang W. Analysis of Nutrients and Volatile Compounds in Cherry Tomatoes Stored at Different Temperatures. Foods 2022; 12:foods12010006. [PMID: 36613222 PMCID: PMC9818793 DOI: 10.3390/foods12010006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/11/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022] Open
Abstract
Monitoring of the quality change of cherry tomatoes during storage is very important for the quality control of cherry tomatoes. In this study, the soluble solids content (SSC), reducing sugars (RSs), titratable acids (TAs), ascorbic acid (AA) and lycopene of cherry tomatoes during storage at 0, 4, 10 or 25 °C were measured, and the kinetic models were established. The results showed that the zero-order reaction combined with the Arrhenius kinetic model could be used for the prediction of changes in SS, RS and AA content. The first-order reaction combined with the Arrhenius kinetic model could be used for the prediction of changes in the TA and lycopene content. The volatile compounds of cherry tomatoes were simultaneously determined by the gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). A total of 104 volatile compounds were identified by GC-MS. Orthogonal partial least squares discriminant analysis (OPLS-DA) showed that there were 13 different metabolites among cherry tomatoes with different freshness. The accuracies of Fisher's models based on E-nose for discriminating freshness of cherry tomatoes stored at 0, 4, 10 and 25 °C were 96%, 100%, 92% and 90%, respectively. This study provides a theoretical basis for the quality control of cherry tomatoes during storage.
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Affiliation(s)
- Dan Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Yujiao Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Zhenzhen Lv
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
- Deyang Food and Drug Safety Inspection Center, Deyang Administration for Market Regulation, Deyang 618000, China
| | - Zhiming Pan
- Deyang Food and Drug Safety Inspection Center, Deyang Administration for Market Regulation, Deyang 618000, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Chang Shu
- Deyang Food and Drug Safety Inspection Center, Deyang Administration for Market Regulation, Deyang 618000, China
| | - Qingxiao Zeng
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Yinnan Chen
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Wen Zhang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, China
- Correspondence: ; Tel.: +86-816-6089521
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13
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Sun X, Zhao Q, Yuan Q, Gao C, Ge Q, Li C, Liu X, Ma T. Thermosonication combined with ε-polylysine (TSε): A novel technology to control the microbial population and significantly improve the overall quality attributes of orange juice. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109200] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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14
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Bopitiya D, Guo S, Hearn MTW, Zhang J, Bennett LE. Formulations of selected Energy beverages promote pro-oxidant effects of ascorbic acid and long-term stability of hydrogen peroxide. Food Chem 2022; 388:133037. [PMID: 35486988 DOI: 10.1016/j.foodchem.2022.133037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 04/05/2022] [Accepted: 04/19/2022] [Indexed: 11/27/2022]
Abstract
Recently, autoxidation mediated by ascorbic acid (AA) and other ingredients, has been implicated in generation of hydrogen peroxide (H2O2) in so-called Energy beverages. Here, we report the use of cyclic voltammetry and the FOX assay to monitor at short and long incubation times, respectively, the production and stability of H2O2 generated by AA and redox-active ingredients. Levels of H2O2 in Energy drinks (36.5 ± 4.0 µM at 4 °C and 64.2 ± 7.6 µM at 20 °C) were found to be stable or increased (p < 0.05) upon vessel opening. A predictive model for the production of H2O2 as a function of AA concentration, temperature and incubation time, and depending on ingredients present, indicated that H2O2 peaked at 91-726 µM after 1 day and declined to ∼ 42-60 µM (4 °C) or zero after ∼10 days. The research supports that levels of H2O2 in beverages containing anti-oxidant mixtures and dissolved oxygen should be monitored and formulations modified to avoid AA autoxidation.
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Affiliation(s)
- Dilini Bopitiya
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia
| | - Sixuan Guo
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia
| | - Milton T W Hearn
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia
| | - Jie Zhang
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia
| | - Louise E Bennett
- School of Chemistry, Monash University, Clayton, Victoria 3800, Australia.
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Feng M, Chitrakar B, Chen J, Islam MN, Wei B, Wang B, Zhou C, Ma H, Xu B. Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures. Foods 2022; 11:foods11172593. [PMID: 36076780 PMCID: PMC9455229 DOI: 10.3390/foods11172593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/22/2022] [Indexed: 11/29/2022] Open
Abstract
Strawberry juice, which is rich in nutrients and charming flavor, is favored by consumers. To explore whether multi-mode thermosonication (MTS) can ensure the quality stability of strawberry clear juice (SCJ) during storage, the effects of microbial inhibition, enzyme activity, and physicochemical properties of SCJ pretreated by MTS were evaluated during storage at 4, 25, and 37 °C in comparison with thermal pretreatment (TP) at 90 °C for 1 min. The MTS, including dual-frequency energy-gathered ultrasound pretreatment (DEUP) and flat sweep-frequency dispersive ultrasound pretreatment (FSDUP), were conducted at 60 °C for 5 and 15 min, respectively. Results showed that the total phenols, flavonoids, anthocyanins, ascorbic acid, and DPPH free radical scavenging ability of SCJ decreased during the storage period. The control sample of SCJ was able to sage for only 7 days at 4 °C based on the microbiological quality, while the FSDUP and DEUP group extended the storage period up to 21 and 14 days, respectively. The polyphenol oxidase in SCJ pretreated by MTS did not reactivate during the storage period. The MTS remarkably (p < 0.05) reduced the color deterioration, browning degree, and nutrient degradation during the storage period. Moreover, the FSDUP group exhibited the maximum shelf life with a minimum loss of quality, demonstrating that it was the most suitable processing method for obtaining high-quality SCJ. It can be concluded that the MTS has the potential to inhibit enzymatic browning, inactivating microorganisms, preserve original quality attributes, and prolong the shelf life of SCJ.
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Affiliation(s)
- Min Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Jianan Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Md. Nahidul Islam
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
- Correspondence: ; Fax: +86-(0)511-88780201
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16
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Stability Enhancement of Anthocyanins from Blackcurrant ( Ribes Nigrum L.) Pomace through Intermolecular Copigmentation. Molecules 2022; 27:molecules27175489. [PMID: 36080257 PMCID: PMC9457548 DOI: 10.3390/molecules27175489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 08/23/2022] [Accepted: 08/24/2022] [Indexed: 11/17/2022] Open
Abstract
Intermolecular copigmentation denotes the interaction between colored anthocyanins and the colorless copigment, which is not bound covalently to the anthocyanin molecule. This is the first study to investigate the effect of intermolecular copigmentation on the stability of individual anthocyanins from dried blackcurrant pomace (DBP) using four pure phenolic acids as copigments (ferulic, caffeic, chlorogenic, and rosmarinic acid). Studies were performed at pH 3.0 and pH 6.0, with a copigment/anthocyanin extract molar ratio of 5:1, during storage at 20 °C. At both pH 3.0 and 6.0, rosmarinic acid showed the strongest hyperchromic and bathochromic effects (p < 0.05) on day 0. However, rosmarinic acid showed low stability during storage. At pH 3.0, chlorogenic acid and control samples were capable of maintaining very high levels of total anthocyanin stability during storage (p < 0.05). On the other hand, ferulic acid and control samples had the longest estimated half-life during storage at pH 6.0. Intermolecular copigmentation successfully increased the half-life, color retention, and antioxidant activity of the anthocyanin solution, with cyanidin-3-O-glucoside (C3G) exhibiting the highest stability at both pH values. Overall, anthocyanins from DBP, in combination with chlorogenic or ferulic acid, showed potential for use in commercial food applications.
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Du J, Zhang M, Zhang L, Law CL, Liu K. Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis. Foods 2022; 11:foods11121762. [PMID: 35741958 PMCID: PMC9222660 DOI: 10.3390/foods11121762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/08/2022] [Accepted: 06/08/2022] [Indexed: 01/25/2023] Open
Abstract
Kinetic models and accelerated shelf-life testing were employed to estimate the shelf-life of Sichuan sauerkraut. The texture, color, total acid, microbe, near-infrared analysis, volatile components, taste, and sensory evaluation of Sichuan sauerkraut stored at 25, 35, and 45 °C were determined. Principal component analysis (PCA) and Fisher discriminant analysis (FDA) were used to analyze the e-tongue data. According to the above analysis, Sichuan sauerkraut with different storage times can be divided into three types: completely acceptable period, acceptable period, and unacceptable period. The model was found to be useful to determine the critical values of various quality indicators. Furthermore, the zero-order kinetic reaction model (R2, 0.8699-0.9895) was fitted better than the first-order kinetic reaction model. The Arrhenius model (Ea value was 47.23-72.09 kJ/mol, kref value was 1.076 × 106-9.220 × 1010 d-1) exhibited a higher fitting degree than the Eyring model. Based on the analysis of physical properties, the shelf-life of Sichuan sauerkraut was more accurately predicted by the combination of the zero-order kinetic reaction model and the Arrhenius model, while the error back propagation artificial neural network (BP-ANN) model could better predict the chemical properties. It is a better choice for dealers and consumers to judge the shelf life and edibility of food by shelf-life model.
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Affiliation(s)
- Jie Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.D.); (L.Z.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.D.); (L.Z.)
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel./Fax: +86-510-85877225
| | - Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.D.); (L.Z.)
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering, Malaysia Campus, University of Nottingham, Semenyih 43500, Selangor, Malaysia;
| | - Kun Liu
- Sichuan Tianwei Food Group Co., Ltd., Chengdu 610207, China;
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18
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Xing S, Liu L, Zhang X, Guan H, Gong H, Li H, Liu W. A mathematical model to predict the color change of fresh dough sheets under fluctuation temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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19
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Ali MA, Kamal MM, Rahman MH, Siddiqui MN, Haque MA, Saha KK, Rahman MA. Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1263-1279. [PMID: 35250052 PMCID: PMC8882518 DOI: 10.1007/s13197-021-05091-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2021] [Accepted: 04/04/2021] [Indexed: 12/31/2022]
Abstract
Milk is an incredibly healthy food world-wide. However, the 'lactase deficient' individuals cannot digest milk's carbohydrate lactose. A large part of the world population is depriving of highly beneficial milk proteins like casein, lactoalbumin, lactoglobulin, etc. due to lactose intolerance. Production of functional foods and bioactive peptides from milk with natural antioxidants and the addition of probiotics could be the best alternative to extend the use of milk functionalities. Among different probiotics, the lactic acid bacteria (LAB) like Lactobacillus delbrueckii sub sp. bulgaricus, Streptococcus thermophilus and some species of Bifidobacteria and their metabolites (paraprobiotics and postbiotics) have been given more preference to add in milk-derived functional foods. These species are generally considered as heat-tolerant, highly proteolytic, and peptidolytic towards milk proteins and they liberate smaller molecules of bioactive peptides during fermentation and other processes that stimulate the enzyme lactase to help people in digestion of milk carbohydrate lactose. Moreover, the incorporation of natural antioxidants in yoghurt and other dairy products prevents the rancidity of milk fat. The level of bioactive peptides produced in milk-derived functional foods can be determined by capillary zone electrophoresis, mass spectrometry, fractionation, and other modern assessment techniques. Commercial production of functional probiotic products with bioactive peptides could significantly contribute to reduce milk spoilage, enhance health benefits as well as the growth of the agro-processing industry.
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Affiliation(s)
- Md. Aslam Ali
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Mostafa Kamal
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Md. Hafizur Rahman
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China
| | - Md. Nurealam Siddiqui
- Department of Biochemistry and Molecular Biology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Azizul Haque
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Khokan Kumar Saha
- Department of Agricultural Engineering, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Atikur Rahman
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
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20
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Yinusa MA, Malomo SA, Fagbemi TN. Storage Changes in Antioxidants and Qualities of Single Strength Beverage Produced from Blends of ZOBO(hibiscus sabdarriffa), Carrots, Oranges and Pineapples. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2029658] [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)
- Mariam A. Yinusa
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Sunday A. Malomo
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Tayo N. Fagbemi
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
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21
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Teneva D, Pencheva D, Petrova A, Ognyanov M, Georgiev Y, Denev P. Addition of Medicinal Plants Increases Antioxidant Activity, Color, and Anthocyanin Stability of Black Chokeberry ( Aronia melanocarpa) Functional Beverages. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11030243. [PMID: 35161223 PMCID: PMC8838913 DOI: 10.3390/plants11030243] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/13/2022] [Accepted: 01/15/2022] [Indexed: 05/04/2023]
Abstract
The present study investigates the effect of the addition of medicinal plants, such as lady's mantle, lavender, rosehip, and meadowsweet, on the chemical composition, antioxidant activity, and color intensity of ready-to-drink aronia nectar during pasteurization and long-term storage. Pasteurization caused a significant decrease in anthocyanin content of aronia nectar, which reduced to 20% of the initial value after four months of storage. Herbs provided different protection to aronia anthocyanins that degraded more slowly during the four-month storage compared to pasteurized control without herbs. The addition of medicinal plants enriched aronia nectar with phenolic compounds and increased its antioxidant activity by up to 52% in meadowsweet-aronia nectar. Moreover, it was accompanied by a color intensity magnification due to co-pigmentation of aronia anthocyanins and herbal phenolics. In contrast to anthocyanins, which constantly degraded during the whole period, color intensity began to stabilize after 30 days, demonstrating that co-pigmentation was progressively established during the time and rosehip provided the best stabilization of aronia nectar color. Current research demonstrates for the first time that medicinal plants such as lady's mantle, rosehip, and especially meadowsweet can be used to increase antioxidant activity, color, and anthocyanin stability of black chokeberry functional beverages.
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22
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Wei Chen H, Po Fang W. A novel method for the microencapsulation of curcumin by high-pressure processing for enhancing the stability and preservation. Int J Pharm 2021; 613:121403. [PMID: 34933079 DOI: 10.1016/j.ijpharm.2021.121403] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 12/04/2021] [Accepted: 12/15/2021] [Indexed: 11/25/2022]
Abstract
Curcumin is used for the development of new pharmaceutical and food products, but its application is generally hindered by the poor solubility of curcumin and thermal instability during storage and processing. In this study, the liposomes of curcumin (cur-liposomes) were prepared by a novel combination of ethanol injection and high-pressure processing (HPP) to enhance the stability and preservation of curcumin. The pasteurization, mean particle size, size distribution, and encapsulation efficiency of cur-liposomes and the kinetics of their thermal degradation were also investigated in this research. From the results, the kinetic rate constants of curcumin in samples of free curcumin and cur-liposome at 25 °C were found to be 1.6 × 10-3 and 0.8 × 10-3 min-1, respectively. The phospholipid bilayer structure could protect curcumin. The results propose that the HPP method for liposome preparation is superior to the probe-sonication method in terms of stability, encapsulation efficiency, and homogeneity. Furthermore, the preparation of cur-liposomes by HPP with a hydrostatic pressure of 200 MPa could maintain the optimal particle size (206.4 nm) and polydispersity index (0.19). Conclusively, the combination of ethanol injection and HPP can not only successfully inactivate the microorganisms during liposome preparation for microencapsulation of bioactive compounds but also effectively preventthe thermal degradation of heat-sensitive substances in non-thermal processing for practical applications.
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Affiliation(s)
- Hua Wei Chen
- Department of Chemical and Materials Engineering, National Ilan University, 1, Sec. 1, Shen-Lung Road, Yilan 260, Taiwan, Republic of China.
| | - Wu Po Fang
- Department of Chemical and Materials Engineering, National Ilan University, 1, Sec. 1, Shen-Lung Road, Yilan 260, Taiwan, Republic of China
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Abstract
The influence of simulated transport vibration and storage conditions for 10 days on tomato fruits quality (color, weight, firmness, total soluble solids, and headspace gases) were investigated. Better kinetic models for color changes, weight loss, and firmness of stored tomato fruits were selected. Tomato fruits were divided equally into two main groups where the first one was subjected to vibration at a frequency of 2.5 Hz for two hours and the other group was set as a control (with no vibration stress). Both tomato groups were stored for 10 days at 10 °C and 22 °C storage conditions. The results showed a reduction in total soluble solids, yellowness, weight, lightness in the tomato fruits subjected to vibration at 22 °C storage condition. Ethylene and carbon dioxide increased by 124.13% and 83.85% respectively on the same condition (22 °C). However, storage at 10 °C slowed down the investigated quality changes attributes of both tomato groups (vibrated and control) during storage. The weight loss change kinetics of both tomato groups at both storage temperatures were highly fitted with a zero-order kinetic model. Color and firmness kinetic changes of tomato groups stored at both conditions were described well by zero and first order kinetic models. To validate the appropriateness of the selected model, lightness, redness, yellowness, and firmness were taken as an example. The study revealed that the vibration occurrence and increasing storage temperature cause various changes in the quality attributes of tomatoes.
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24
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Akyildiz A, Mertoglu TS, Agcam E. Kinetic study for ascorbic acid degradation, hydroxymethylfurfural and furfural formations in Orange juice. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103996] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Zhao Q, Yuan Q, Gao C, Wang X, Zhu B, Wang J, Sun X, Ma T. Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice. Foods 2021; 10:1851. [PMID: 34441628 PMCID: PMC8393855 DOI: 10.3390/foods10081851] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/07/2021] [Accepted: 08/07/2021] [Indexed: 11/29/2022] Open
Abstract
Currently, thermal pasteurisation (TP) remains the most widely applied technique for commercial orange juice preservation; however, a high temperature causes adverse effects on the quality attributes of orange juice. In order to explore a novel non-thermal sterilization method for orange juice, the impacts of thermosonication combined with nisin (TSN) and TP treatments on the quality attributes including microbial and enzyme inactivation and the physicochemical, nutritional, functional, and sensory qualities of orange juice were studied. Both TP and TSN treatments achieved desirable bactericidal and enzyme inactivation effects, and nisin had a significant synergistic lethal effect on aerobic bacteria in orange juice (p < 0.05). Additionally, TSN treatment significantly improved the color attributes of orange juice and well maintained its physicochemical properties and sensory quality. More importantly, TSN treatment significantly increased the total polyphenols content (TPC) and total carotenoids (TC) by 10.03% and 20.10%, increased the ORAC and DPPH by 51.10% and 10.58%, and the contents of total flavonoids and ascorbic acid were largely retained. Correlation analysis of antioxidant activity showed that the ORAC and scavenging ability of DPPH radicals of orange juice are mainly attributed to TC and TPC. These findings indicate that TSN shows great potential application value, which could guarantee the microbiological safety and improve the quality attributes of orange juice.
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Affiliation(s)
| | | | | | | | | | | | | | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Xianyang 712100, China; (Q.Z.); (Q.Y.); (C.G.); (X.W.); (B.Z.); (J.W.); (X.S.)
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26
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Cai Y, Li J, Qu G, Ren N, Zou H, Hu Y, Qiu W. Research on dynamics and mechanism of treatment on phenol simulated wastewater by the ultrasound cooperated electro-assisted micro-electrolysis. WATER ENVIRONMENT RESEARCH : A RESEARCH PUBLICATION OF THE WATER ENVIRONMENT FEDERATION 2021; 93:1243-1253. [PMID: 33559298 DOI: 10.1002/wer.1533] [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: 11/18/2020] [Revised: 01/25/2021] [Accepted: 02/02/2021] [Indexed: 06/12/2023]
Abstract
In the research, the ultrasound was introduced to the electric-assisted micro-electrolysis system to improve the treatment efficiency of phenol simulated wastewater. The results showed that the phenol removal efficiency was significantly enhanced by the electric-assisted micro-electrolysis method in the presence of ultrasound, which could reach 88.61% under the initial value of pH 4, an iron dosage of 50 g/L, a mass ratio of iron/carbon of 1:1, and the initial phenol concentration of 100 mg/L. The degradation kinetics of phenol was in accordance with a second-order kinetic model. The synergistic effect of the ultrasonic and electric-assisted micro-electrolysis method was obvious with a synergistic factor at 98.02%. The degradation mechanism of phenol was that the treatment could effectively destroy the benzene ring structure of phenol in the liquid phase with ring-opening reaction and small molecules substances generated. PRACTITIONER POINTS: The article was the pretreatment of coking wastewater. First, the synergistic effects between ultrasound and electrochemical method through the removal ratio of phenol were found. Second, it was showed that the initial pH and applied intensity of voltage had the effects on removal ratio of phenol by the UEME method. Third, the synergy factor (Syn ) between ultrasonic and electrochemical method was 98.02%. Finally, the mechanism of the UEME degradation of phenol was researched. The technology could effectively improve the biodegradability of coking wastewater and provide conditions for subsequent biochemical treatment. So, we thought this article was suitable for the journal.
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Affiliation(s)
- Yingying Cai
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, Yunnan, China
| | - Junyan Li
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, Yunnan, China
| | - Guangfei Qu
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, Yunnan, China
| | - Nanqi Ren
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, Yunnan, China
- School of Environment, Harbin Institute of Technology, Harbin, Heilongjiang, China
| | - Hongmei Zou
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, Yunnan, China
| | - Yinghui Hu
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, Yunnan, China
| | - Weixia Qiu
- Faculty of Environmental Science and Engineering, Kunming University of Science & Technology, Kunming, Yunnan, China
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Al‐Dairi M, Pathare PB, Al‐Yahyai R. Quality changes kinetic of tomato during transportation and storage. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13808] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Mai Al‐Dairi
- Department of Soils, Water and Agricultural Engineering College of Agricultural & Marine Sciences, Sultan Qaboos University Muscat Oman
| | - Pankaj B. Pathare
- Department of Soils, Water and Agricultural Engineering College of Agricultural & Marine Sciences, Sultan Qaboos University Muscat Oman
| | - Rashid Al‐Yahyai
- Department of Plant Sciences College of Agricultural & Marine Sciences, Sultan Qaboos University Muscat Oman
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Edible films based on gelatin, carboxymethyl cellulose, and their blends as carriers of potassium salts of iso-α-acids: Structural, physicochemical and antioxidant properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106574] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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29
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Nie J, Chen D, Lu Y, Dai Z. Effects of various blanching methods on fucoxanthin degradation kinetics, antioxidant activity, pigment composition, and sensory quality of Sargassum fusiforme. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111179] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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30
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Micro and nanoemulsions of Carissa spinarum fruit polyphenols, enhances anthocyanin stability and anti-quorum sensing activity: Comparison of degradation kinetics. Food Chem 2021; 359:129876. [PMID: 33940472 DOI: 10.1016/j.foodchem.2021.129876] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 04/05/2021] [Accepted: 04/10/2021] [Indexed: 01/09/2023]
Abstract
The low stability of anthocyanins is a constraint in the food industry. The present work has been carried out to overcome this low stability by encapsulating fruit concentrate of underutilized plant Carissa spinarum (CS) with polyphenols in microemulsions (CSME) and nanoemulsions (CSNE). Increasing the amount of CS reduced the particle size from 1154 to 70-300 nm whereas addition of Tween 80 reduced it optimally to 5-25 nm. Degradation of anthocyanins in control and ME/NE proceeded with zero- and first-order reaction rates, respectively, at 28 °C (half-life 6, 25 and 40 days, respectively). The degradation kinetics of phenolics-flavonoids were also studied. CSNE exhibited higher anti-quorum sensing (QS) activity than CSME against Chromobacterium violaceum (73.7%); it inhibited biofilm formation by 70.1 and 64.4% in Pseudomonas aeruginosa, and Yersinia enterocolitica, respectively. This is the first report of using the more stable ME/NE to study anti-QS activity, an alternative to conventional antibiotics.
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31
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Inhibitory effects of soy protein and its hydrolysate on the degradation of anthocyanins in mulberry extract. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100911] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Yang W, Kaimainen M, Järvenpää E, Sandell M, Huopalahti R, Yang B, Laaksonen O. Red beet (Beta vulgaris) betalains and grape (Vitis vinifera) anthocyanins as colorants in white currant juice - Effect of storage on degradation kinetics, color stability and sensory properties. Food Chem 2021; 348:128995. [PMID: 33503536 DOI: 10.1016/j.foodchem.2020.128995] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 12/08/2020] [Accepted: 12/30/2020] [Indexed: 11/20/2022]
Abstract
Red beet betalains, grape anthocyanins, and their mixtures were used as colorants in white currant juice. Storage stability of the compounds was evaluated using liquid chromatography and the degradation kinetic order and parameters were calculated. Degradation of betalains followed first-order kinetics, while the degradation of anthocyanins did not have any trend toward any order kinetics. The coexisting anthocyanins and their concentration affected the rate constant of betalains. Betalains degraded faster than anthocyanins, their mixtures promoted respective degradation. Pyruvate derivatives of anthocyanins showed better stability. During storage, all samples became more yellowish with CIELab method and lighter in color. In the projective mapping sensory test, samples were distinguished by the colorant type as the main criteria and the storage time as the second criteria. Anthocyanin (described as 'dark' and 'natural') was preferred by sensory panelists over betalain (described as 'pink' and 'unnatural'), as were the fresh samples over stored samples.
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Affiliation(s)
- Wei Yang
- Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Mika Kaimainen
- Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland; Delsitech Ltd., FI-20520 Turku, Finland
| | - Eila Järvenpää
- Natural Resources Institute Finland, Production Systems, FI-31600 Jokioinen, Finland
| | - Mari Sandell
- Functional Foods Forum, University of Turku, FI-20014 Turun yliopisto, Finland; Department of Food and Nutrition, University of Helsinki, FI-00014 Helsingin yliopisto, Finland
| | - Rainer Huopalahti
- Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Baoru Yang
- Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland
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Tobolková B, Polovka M, Daško Ľ, Belajová E, Durec J. Evaluation of qualitative changes of apple-beetroot juice during long-term storage at different temperatures. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00592-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Bhattacharjee C, Saxena VK, Dutta S. Insights
into effectiveness of tight ultrafiltration and frozen storage in bioactive compound retention in watermelon juice concentrate. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13492] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chiranjit Bhattacharjee
- Department of Chemical Engineering Indian Institute of Technology (Indian School of Mines) Dhanbad Jharkhand India
| | - Vinod K. Saxena
- Department of Chemical Engineering Indian Institute of Technology (Indian School of Mines) Dhanbad Jharkhand India
| | - Suman Dutta
- Department of Chemical Engineering Indian Institute of Technology (Indian School of Mines) Dhanbad Jharkhand India
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NakilcioĞlu-TaŞ E, ÖtleŞ S. Kinetic modelling of vitamin C losses in fresh citrus juices under different storage conditions. AN ACAD BRAS CIENC 2020; 92:e20190328. [PMID: 32556050 DOI: 10.1590/0001-3765202020190328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Accepted: 06/07/2019] [Indexed: 11/22/2022] Open
Abstract
The degradation kinetics of vitamin C in different citrus juice types (tangerine, grapefruit, orange and lime) were investigated during four hours storage at temperatures of 4 and 25°C under different storage conditions in terms of light and oxygen presence. The loss of vitamin C at each sample followed the first-order kinetic model. During storage, predicted half-life of vitamin C ranged from 137.586 to 467.486 min for tangerine; 105.444 to 203.100 min for grapefruit; 365.702 to 1044.668 min for orange and 540.076 to 722.016 min for lime juices. These results indicated that the highest and lowest retentions of vitamin C were observed in orange and grapefruit juices respectively during storage. Additionally, storage time, light penetration and oxygen presence were the most effective factors on vitamin C degradation while the storage temperature revealed no significant effect on the vitamin C content.
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Affiliation(s)
- Emine NakilcioĞlu-TaŞ
- Department of Food Engineering, Faculty of Engineering, Ege University, 35040 Izmir, Turkey
| | - Semİh ÖtleŞ
- Department of Food Engineering, Faculty of Engineering, Ege University, 35040 Izmir, Turkey
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Ma T, Wang J, Wang H, Lan T, Liu R, Gao T, Yang W, Zhou Y, Ge Q, Fang Y, Sun X. Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality. Food Nutr Res 2020; 64:4237. [PMID: 32612491 PMCID: PMC7307432 DOI: 10.29219/fnr.v64.4327] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 03/25/2020] [Accepted: 03/30/2020] [Indexed: 01/07/2023] Open
Abstract
OBJECTIVE The aim of this study was to obtain the time range of non-industrial fresh watermelon juice (FWJ), which is widely used in the catering industry under different storage conditions, with safe-drinkable quality, and the drinking time range of fresh juice with good nutritional quality and sensory quality. METHOD The quality of non-industrial FWJ was audited by assessing the shelf life of non-industrial FWJ through microbial safety, nutritional, and sensory quality investigating during 24 h of storage at 4, 25, and 37°C. RESULTS According to the microbial safety quality, the safe drinking time of FWJ was within 12, 4, and 4 h when stored at 4, 25, and 37°C, respectively. Based on the nutritional and sensory quality, FWJ was drinking with good quality within 2 h, and with just acceptable quality for no more than 4 h when stored at 4 or 25°C. Electronic nose and gas chromatography-mass spectrometry (GC-MS) could effectively distinguish and identify the changes in volatile components in FWJ under different storage conditions. CONCLUSION It is a feasible method to predict the shelf life of non-industrial FWJ by this method, and hence to guarantee non-industrial FWJ being drinking with safety and health, and it might be used in many other fresh juice shelf life predictions.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
- China Wine Industry Technology Institute, Yinchuan, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Haoli Wang
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Ruihao Liu
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Tian Gao
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Wanyi Yang
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Yuan Zhou
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Qian Ge
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
| | - Yulin Fang
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
- China Wine Industry Technology Institute, Yinchuan, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling, China
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A Figueiredo J, Mt Lago A, M Mar J, S Silva L, A Sanches E, P Souza T, A Bezerra J, H Campelo P, A Botrel D, V Borges S. Stability of camu-camu encapsulated with different prebiotic biopolymers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3471-3480. [PMID: 32166755 DOI: 10.1002/jsfa.10384] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 02/28/2020] [Accepted: 03/12/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND A viable possibility for the best use of bioactive compounds present in camu-camu, fruit native to the Amazonian rainforest, is the preparation of microcapsules using different biopolymers by the spray-drying technique, which would increase the possibilities for innovation in the food industry, as well as facilitate the application in different food matrices. In this context, the chemical, physicochemical, and morphological properties and stability of camu-camu extract (peel and pulp) spray-dried using maltodextrin, inulin, and oligofructose as encapsulating agents were investigated, as well as lyophilized camu-camu extract (CEL). Different relative humidities (22%, 51%, and 75%) and temperatures (25 °C and 45 °C) were evaluated. RESULTS The moisture, water activity, and solubility values varied from 18.4 to 107.9 g water per kilogram dry powder, 0.06 to 0.27, and 950.80 to 920.28 g microparticles per kilogram of water respectively. Retention of the bioactive compounds varied in the ranges 5.5-7.1 g per kilogram ascorbic acid fresh weight and 7.2-9.0 g per kilogram anthocyanins fresh weight. The increase in temperature and relative humidity during storage provided a significant decrease in the stability of the bioactive compounds for all treatments. However, the CEL presented higher water adsorption kinetics and degradation under all storage conditions, indicating the importance of the use of encapsulating agents. CONCLUSION In general, the prebiotic biopolymers used as encapsulating agents in the microencapsulation of extracts of camu-camu by spray-drying presented satisfactory results, suggesting that this technique is an effective strategy to increase the stability of bioactive compounds contained in fruits and vegetables. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jayne A Figueiredo
- Department of Food Science, Federal University of Lavras, Lavras, Brazil
| | - Amanda Mt Lago
- Department of Food Science, Federal University of Lavras, Lavras, Brazil
| | - Josiana M Mar
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus, Brazil
| | - Laiane S Silva
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus, Brazil
| | - Edgar A Sanches
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus, Brazil
| | - Tatiane P Souza
- Faculty of Pharmaceutical Science, Federal University of Amazonas, Manaus, Brazil
| | - Jaqueline A Bezerra
- Department of Chemistry, Federal Institute of Education, Science and Technology of Amazonas, Manaus, Brazil
| | - Pedro H Campelo
- Faculty of Agrarian Science, Federal University of Amazonas, Manaus, Brazil
| | - Diego A Botrel
- Department of Food Science, Federal University of Lavras, Lavras, Brazil
| | - Soraia V Borges
- Department of Food Science, Federal University of Lavras, Lavras, Brazil
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Chen JY, Du J, Li ML, Li CM. Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109448] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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40
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Nunez-Bajo E, Fernández-Abedul MT. Paper-based platforms with coulometric readout for ascorbic acid determination in fruit juices. Analyst 2020; 145:3431-3439. [PMID: 32259174 DOI: 10.1039/d0an00477d] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
There is growing interest in the development of simple, fast, sustainable and low-cost analytical methodologies on paper-based platforms. However, sensitive detection strategies that fit properly with these devices are still required. In this work, a calibration-free method is proposed for analytical determinations performed on paper-based electrochemical devices, in this case, for ascorbic acid. Carbon ink is deposited on a hydrophilic working area of the paper delimited with a hydrophobic wax. This maskless procedure is fast and cuts down ink waste. The connection of this working electrode to the potentiostat is provided by reusable gold-plated connector headers that provide also the reference and counter electrodes. The thickness of the paper substrate defines the electrochemical cell and confines a sample volume, ideal for thin-layer coulometry. Controlled-potential coulometry is performed applying a potential of +0.6 V for 50 s. The charge is calculated by measuring the area under the fast chronoamperogram and the concentration is determined following Faraday's law (known number of transferred electrons). This methodology was applied to the determination of ascorbic acid, with a limit of detection of 40 μM. Its concentration in commercial fruit juices can be directly determined in diluted samples. The absence of matrix effects is observed by comparing the results obtained before and after enzymatic reaction of the sample with cucumber ascorbate oxidase. Good accuracy and precision makes this method suitable for quality control of ascorbic acid in commercial juices. Underexploited coulometric readout can be applied as a fast (calibration-free) and low-cost (standards not required) transduction principle for the newly developed paper devices.
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Affiliation(s)
- Estefanía Nunez-Bajo
- Departamento de Química Física y Analítica, Universidad de Oviedo, Asturias, Spain.
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41
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Vitamin C loss kinetics and shelf life study in fruit-based baby foods during post packaging storage. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2019.100453] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Wurlitzer NJ, Dionísio AP, Lima JR, Garruti DDS, Silva Araújo IMD, da Rocha RFJ, Maia JL. Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5184-5193. [PMID: 31749465 PMCID: PMC6838290 DOI: 10.1007/s13197-019-03987-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2019] [Accepted: 07/26/2019] [Indexed: 02/06/2023]
Abstract
Tropical fruits rich in polyphenols, ascorbic acid, and high antioxidant capacity can enhance the functional composition, flavor as well as the overall acceptance of their juices. The aim of this study was to evaluate the effects of pasteurization and storage time on the physical, chemical, and sensory quality parameters of two formulations of tropical fruit juice blends with high antioxidant capacity. Two formulations with different concentrations of acai, camu-camu, acerola, cashew apple, yellow mombin, and pineapple were pasteurized at 85 °C for 30 s, hot-filled in glass bottles, and stored in refrigerated conditions (5 °C). Analyses for color, total antioxidant activity, total polyphenols, carotenoids, ascorbic acid, and sensory quality were performed before and after pasteurization as well as at 90 and 180 day of storage. Pasteurization did not negatively affect the concentration of functional components and sensory properties. However, the storage time negatively influenced the sensory quality and reduced the ascorbic acid content of both the formulations. Further, the acceptability and the nutritional quality were still high in these products after 180-days of storage, thus, not preventing their consumption.
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Affiliation(s)
- Nédio Jair Wurlitzer
- Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Bairro Pici, Fortaleza, CE ZIP 60511-110 Brazil
| | - Ana Paula Dionísio
- Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Bairro Pici, Fortaleza, CE ZIP 60511-110 Brazil
| | | | - Deborah dos Santos Garruti
- Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Bairro Pici, Fortaleza, CE ZIP 60511-110 Brazil
| | - Idila Maria da Silva Araújo
- Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Bairro Pici, Fortaleza, CE ZIP 60511-110 Brazil
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43
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Ba C, Fu Y, Niu F, Wang M, Jin B, Li Z, Chen G, Zhang H, Li X. Effects of environmental stresses on physiochemical stability of β-carotene in zein-carboxymethyl chitosan-tea polyphenols ternary delivery system. Food Chem 2019; 311:125878. [PMID: 31771910 DOI: 10.1016/j.foodchem.2019.125878] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 11/03/2019] [Accepted: 11/07/2019] [Indexed: 11/26/2022]
Abstract
β-Carotene is a natural nutrient that serves as a natural food colorant. However, the weak physical stability restricts its development in food industrial production. Here, the influences of a variety of external environmental conditions on the stability of β-carotene enriched zein-carboxymethyl chitosan (CMCS)-tea polyphenols (TP) ternary composite nanoparticles were investigated. Compared with zein unitary and zein-CMCS binary complexes, it was interesting to note that ternary complexes had the best stability against color fading and there was little impact on its nanoparticle size during storage with change in temperature. Besides excellent antioxidant properties, ternary complexes were extremely effective in inhibiting β-carotene color degradation when exposed to ultraviolet light. Based on our results, the novel zein-CMCS-TP nanoparticles are expected to be an effective delivery system to encapsulate hydrophobic bioactive compounds, which is a promising approach to improve their storage stability against external environmental stresses.
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Affiliation(s)
- Chujie Ba
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuying Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Hangzhou College of Commerce, Zhejiang Gongshang University, Hangzhou 311508, China.
| | - Fuge Niu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Mei Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Bing Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zeya Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Guowen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hao Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xiaomeng Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
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44
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Ascorbic acid degradation in aqueous solution during UV-Vis irradiation. Food Chem 2019; 297:124864. [DOI: 10.1016/j.foodchem.2019.05.138] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 05/17/2019] [Accepted: 05/20/2019] [Indexed: 11/30/2022]
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45
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Wang C, Xie Y. Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability. J Food Sci 2019; 84:3140-3146. [PMID: 31613008 DOI: 10.1111/1750-3841.14816] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 07/27/2019] [Accepted: 08/22/2019] [Indexed: 11/28/2022]
Abstract
The interactions between black soybean protein isolate (B-SPI) and cyanidin 3-O-glucoside (C3G), anthocyanin extracted from black soybean coat was investigated under neutral conditions. The fluorescence spectra showed that C3G had fluorescence quenching effects on B-SPI. Thermodynamic parameters showed that ∆G < 0, which demonstrated that the binding was a spontaneous reaction. Since ΔH > 0 and ΔS > 0, the interactions between C3G and B-SPI was mainly hydrophobic interactions. Fourier infrared spectroscopy results suggested that the contents of α-helix and β-sheet structure showed an increasing trend, whereas the β-angle content displayed a decreasing trend. The degradation of C3G followed first-order kinetics at 85 °C and 100 °C. After the interactions with B-SPI, the degradation rate constant was decreased and the half-life of C3G was prolonged from 70.25 ± 0.90 min to 175.64 ± 38.04 min at 85 °C, from 62.68 ± 1.1 min to 72.51 ± 2.5 min at 100 °C (p < 0.05). The results indicated that the interactions of B-SPI and C3G improved the thermal stability of C3G under heating conditions.
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Affiliation(s)
- Chen Wang
- School of Food Science and Technology, Henan Univ. of Technology, Zhengzhou, Henan, 450001, People's Republic of China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, 450001, People's Republic of China
| | - Yanli Xie
- School of Food Science and Technology, Henan Univ. of Technology, Zhengzhou, Henan, 450001, People's Republic of China
- Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou, 450001, People's Republic of China
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46
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Passaretti MG, Ninago MD, Di Anibal C, Pacheco C, Vega DA, Villar MA, López OV. Composite films with UV barrier capacity to minimize flavored waters degradation. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100334] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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47
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Kowalski R, Mazurek A, Pankiewicz U, Włodarczyk-Stasiak M, Sujka M, Wyrostek J, Kałwa K. The effect of selected substances on the stability of standard solutions in voltammetric analysis of ascorbic acid in fruit juices. OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0078] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractThe objective of the study was to identify suitable additives stabilizing standard solutions of ascorbic acid (AA) that would not cause interference in the analytical process with the use of voltammetry in the determination of the AA content in food products. In addition, the effect of various conditions of storage of selected fruit juices and drinks on the concentration of vitamin C was studied. The study demonstrated that AA degradation was inhibited the most effectively by tartaric acid and its optimum concentration was set to 200 mg L-1. Analysis of selected fruit juices stored in various temperature conditions confirmed that an elevation of temperature and extension of the time of storage caused a decrease in the content of vitamin C in the analyzed samples, while closing the packages caused a limitation of the changes in concentration of this vitamin. On the basis of literature data and of the results obtained in the present study it can be concluded that fruit juices should be stored at a temperature lower than room temperature to retain their nutritive value.
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Affiliation(s)
- Radosław Kowalski
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences, Skromna 8, 20-704Lublin, Poland
| | - Artur Mazurek
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences, Skromna 8, 20-704Lublin, Poland
| | - Urszula Pankiewicz
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences, Skromna 8, 20-704Lublin, Poland
| | - Marzena Włodarczyk-Stasiak
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences, Skromna 8, 20-704Lublin, Poland
| | - Monika Sujka
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences, Skromna 8, 20-704Lublin, Poland
| | - Jakub Wyrostek
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences, Skromna 8, 20-704Lublin, Poland
| | - Klaudia Kałwa
- Department of Analysis and Evaluation of Food Quality, University of Life Sciences, Skromna 8, 20-704Lublin, Poland
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48
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Ghasemi A, Chayjan RA. Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13189] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ali Ghasemi
- Department of Biosystems Engineering, Faculty of AgricultureBu‐Ali Sina University Hamedan Iran
| | - Reza A. Chayjan
- Department of Biosystems Engineering, Faculty of AgricultureBu‐Ali Sina University Hamedan Iran
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49
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Zhang Z, Li J, Fan L. Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage. Food Chem 2019; 276:451-457. [DOI: 10.1016/j.foodchem.2018.10.054] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 10/06/2018] [Accepted: 10/10/2018] [Indexed: 10/28/2022]
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50
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Passos ABRJ, Souza MF, Silva DV, Saraiva DT, da Silva AA, Zanuncio JC, Gonçalves BFS. Persistence of picloram in soil with different vegetation managements. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:23986-23991. [PMID: 29948674 DOI: 10.1007/s11356-018-2443-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Accepted: 05/29/2018] [Indexed: 06/08/2023]
Abstract
Herbicides with long residual period may increase the risk of environmental contamination. Adequate management of forage can reduce the half-life of the picloram, one of the most herbicides used in weed control. This study aims to determine the half-life of picloram, using high-performance liquid chromatography in a cultivated soil with Brachiaria brizantha trimmed or not. Brachiaria brizantha was cultivated in 60 pots filled with samples of oxisol, and 30 others were kept uncultivated with this forage. This plant was cut off close to the ground, after 60 days of emergency on 30 vessels. Picloram was applied in all of the plots. Soil samples were collected at 2, 16, 30, 44, 58, 72, 86, 120, 150, and 180 days after the application of this herbicide. These samples were air-dried and stored at - 20 °C. Picloram was extracted by HPLC/UV-Vis detector. Half-life of this herbicide was calculated using kinetics models. The mere presence of roots in treatment with signalgrass cutoff did not reduce the concentrations of this herbicide, except when the emergence of new leaves occurred. The absence of B. brizantha cultivation in areas with application of picloram increases the risk of environmental contamination and successive crops due to the half-life of this herbicide. Brachiaria brizantha reduced half-life picloram and environmental risk in pastures. The validation method is suitable for determining picloram in low concentrations in soil.
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Affiliation(s)
- Ana Beatriz R J Passos
- Department of Crop Production, Universidade Federal do Espírito Santo, Alegre, ES, Brazil
| | - Matheus F Souza
- Department of Crop Production, Universidade Federal Rural do Semi-Árido, Mossoró, RN, Brazil.
| | - Daniel Valadão Silva
- Department of Crop Production, Universidade Federal Rural do Semi-Árido, Mossoró, RN, Brazil
| | - Douglas T Saraiva
- Department of Crop Production, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | | | - José C Zanuncio
- Department of Pest Science, Universidade Federal de Viçosa, Viçosa, MG, Brazil
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