1
|
Çetin-Babaoğlu H. A new approach to snack production: sourdough corn flakes with low glycemic index. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:697-705. [PMID: 38410273 PMCID: PMC10894148 DOI: 10.1007/s13197-023-05870-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2023] [Accepted: 10/13/2023] [Indexed: 02/28/2024]
Abstract
In this study, sourdough powder was used as a natural additive to enhance functional properties and reduce glycemic index of corn flakes. Lactobacillus fermentum, Lactococcus lactis, previously isolated from sourdough samples, and Saccharomyces cerevisiae were used as starter cultures to produce sourdough powder from wheat flour. To produce corn flakes sourdough powder was replaced by maize flour in amounts of 15 and 30%, while the control sample contained no sourdough powder. The total phenolic content, 2,2-di-phenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) of the samples were 421.58 mg GAE/kg, 333.90 µM TE/g, 62.53 mg/kg for control sample, 482.41 mg GAE/kg, 350.60 µM TE/g, 82.22 mg/kg for corn flakes with 15% sourdough, and 531.10 mg GAE/kg, 368.14 µM TE/g, 117.42 mg/kg for corn flakes with 30% sourdough, respectively. Total dietary fibre content, the starch hydrolysis rate, and rapidly digestible starch (RDS) values of corn flakes samples decreased with the addition of 30% sourdough powder (P < 0.05). The estimated glycemic index (eGI), which was 95.76 for the control sample, decreased to 83.41 for the sample with 30% sourdough. The addition of sourdough had no negative effect on the sensorial properties (P > 0.05).
Collapse
Affiliation(s)
- Hümeyra Çetin-Babaoğlu
- Department of Food Engineering, Agriculture Faculty, Selcuk University, 42050 Konya, Turkey
| |
Collapse
|
2
|
Casajús V, Howe K, Fish T, Civello P, Thannhauser T, Li L, Gómez Lobato M, Martínez G. Evidence of glucosinolates translocation from inflorescences to stems during postharvest storage of broccoli. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 195:322-329. [PMID: 36669347 DOI: 10.1016/j.plaphy.2023.01.012] [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: 02/28/2022] [Revised: 12/05/2022] [Accepted: 01/09/2023] [Indexed: 06/17/2023]
Abstract
Broccoli is a vegetable appreciated by consumers for its nutritional properties, particularly for its high glucosinolate (GLS) content. However, broccoli shows a high rate of senescence during postharvest and the GLS content in inflorescences decreases sharply. Usually, postharvest studies on broccoli focus on inflorescences, ignoring the other tissues harvested such as the stems and main stalk. In this work, GLS metabolism in whole heads of broccoli (including inflorescences, small stems and stalk) was analysed during postharvest senescence. The content of GLS content, expression of GLS metabolic genes, and expression of GLS transport-associated genes were measured in the three parts of harvested broccoli. A marked decrease in the content of all GLSs was detected in inflorescences, but an increase in the stems and stalk. Also, decreased expressions of GLS biosynthesis and degradation genes were detected in all tissues analysed. On the other hand, an increase in the expression of one of the genes involved in GLS transport was observed. These results suggest that GLSs would be transported from inflorescences to stems during postharvest senescence. From a commercial point of view, broccoli stems are usually discarded and not used as food. However, the accumulation of GLSs in the stems is an important factor to consider when contemplating potential commercial use of this part of the plant.
Collapse
Affiliation(s)
- Victoria Casajús
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, 113 and 61, 1900, La Plata, Argentina
| | - Kevin Howe
- Robert W. Holley Center for Agriculture and Health, USDA-Agricultural Research Service, Cornell University, Ithaca, NY, 14853, USA
| | - Tara Fish
- Robert W. Holley Center for Agriculture and Health, USDA-Agricultural Research Service, Cornell University, Ithaca, NY, 14853, USA
| | - Pedro Civello
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, 113 and 61, 1900, La Plata, Argentina; Facultad de Ciencias Exactas. Universidad Nacional de La Plata (UNLP), La Plata, Argentina
| | - Theodore Thannhauser
- Robert W. Holley Center for Agriculture and Health, USDA-Agricultural Research Service, Cornell University, Ithaca, NY, 14853, USA
| | - Li Li
- Robert W. Holley Center for Agriculture and Health, USDA-Agricultural Research Service, Cornell University, Ithaca, NY, 14853, USA
| | - María Gómez Lobato
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, 113 and 61, 1900, La Plata, Argentina
| | - Gustavo Martínez
- Instituto de Fisiología Vegetal (INFIVE) UNLP-CONICET, 113 and 61, 1900, La Plata, Argentina; Facultad de Ciencias Exactas. Universidad Nacional de La Plata (UNLP), La Plata, Argentina.
| |
Collapse
|
3
|
The Effect of a New Bionanocomposite Packaging Film on Postharvest Quality of Strawberry at Modified Atmosphere Condition. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02968-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
|
4
|
Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
5
|
Effects of Different Oxygen Levels with High-Carbon Dioxide Atmosphere on Postharvest Quality of Fresh Fig under Palliflex Storage Systems. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050353] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Regulation of storage atmosphere composition with high carbon dioxide (CO2) is a highly effective and alternative approach to control quantity and quality losses in many horticultural crops. The aim of the study was to determine the effects of different O2 with constant high-level CO2 on the postharvest quality of fig cv. Bursa Siyahi in a new practical approach. For this purpose, 6% O2 + 15% CO2 (PL1), 9% O2 + 15% CO2 (PL2) and 21% O2 + 0.03% CO2 (Control) compositions were tested under a palliflex storage system during the cold storage and shelf-life. PL1 and PL2 were found to be more effective than the control for investigated parameters in general. After 28 days of cold storage and +3 days shelf-life, PL1 was also effective in controlling weight loss, ethylene production, antioxidant activity, decay incidence, decay severity, and total microorganisms. However, there were no significant differences between PL1 and PL2 for total soluble solids, titratable acidity, taste, visual appearance, firmness, respiration rate, and anthocyanin content. PL1 could be an effective composition for controlling decay and maintaining the postharvest quality of fresh figs during cold storage and shelf-life without any side effects on visual appearance and taste.
Collapse
|
6
|
Kahraman G, Özdemir KS. Effects of black elderberry and spirulina extracts on the chemical stability of cold pressed flaxseed oil during accelerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01004-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
7
|
Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101302] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
8
|
Fan K, Zhang M, Guo C, Dan W, Devahastin S. Laser-Induced Microporous Modified Atmosphere Packaging and Chitosan Carbon-Dot Coating as a Novel Combined Preservation Method for Fresh-Cut Cucumber. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02617-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
9
|
Candal‐Uslu C, Mutlu C, Koç A, Bilgin DG, Erbaş M. A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Cihadiye Candal‐Uslu
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
- Faculty of Health Sciences Department of Nutrition and Dietetics Artvin Çoruh University Artvin Turkey
| | - Ceren Mutlu
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
- Faculty of Engineering Department of Food Engineering Balıkesir University Balıkesir Turkey
| | - Andaç Koç
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Duygu Gizem Bilgin
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Mustafa Erbaş
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| |
Collapse
|
10
|
Giannino D, Testone G, Nicolodi C, Giorgetti L, Bellani L, Gonnella M, Ciardi M, Cappuccio P, Moscatello S, Battistelli A, Longo V. Nutritive Parameters and Antioxidant Quality of Minimally Processed "Cime di Rapa" ( Brassica rapa subsp. sylvestris) Vary as Influenced by Genotype and Storage Time. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/126617] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
11
|
Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns. Molecules 2020; 25:molecules25102323. [PMID: 32429350 PMCID: PMC7287789 DOI: 10.3390/molecules25102323] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/09/2020] [Accepted: 05/13/2020] [Indexed: 11/29/2022] Open
Abstract
The influence of modified atmosphere packaging (MAP, 10% O2 and 45% CO2) on the quality characteristics of fresh-cut green, red and yellow bell peppers (Capsicum annuum L. var annuum) was investigated. Packaging film bags (Krehalon MLF40-PA/PE) with fresh-cut bell peppers were stored for up to 17 days at 5 °C. The in-package O2 level ranged between 10 and 15%, respecting the current recommendations for fresh-cut vegetable products. Initial CO2 levels were higher than commonly used (from 5 to 10%), decreasing progressively over time due to the permeability of the selected polyethylene film. At the end of the storage period, they stabilized between 2 and 5%. A small variation in texture, moisture, titratable acidity, pH and microbial growth was observed during the storage period, as well as a good color retention and sensory properties maintenance. Negligible losses in the antioxidant activity and bioactive compounds (total phenol, flavonoid, anthocyanin and carotenoid content) were noted at the end of the study. Sensory analysis showed that panelists could not detect significant differences among sampling periods. A PCA with predictive biplots confirmed the existence of significant correlations. The products retain their initial characteristics without severe loss of quality until at least the 17th storage day. Given the current commercial shelf life of fresh-cut bell peppers, ranging from 9 to 14 days, the described treatment enabled an increase of at least 3 days (20%) of the products shelf life, reducing food waste and contributing to food security.
Collapse
|
12
|
Modeling on respiration kinetics and modified atmospheric packaging of fig fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00359-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
13
|
Mashabela M, Mahajan PV, Sivakumar D. Influence of different types of modified atmosphere packaging films and storage time on quality and bioactive compounds in fresh-cut cauliflower. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100374] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
14
|
Cheng P, Yun X, Xu C, Yang Y, Han Y, Dong T. Use of poly(ε-caprolactone)-based films for equilibrium-modified atmosphere packaging to extend the postharvest shelf life of garland chrysanthemum. Food Sci Nutr 2019; 7:1946-1956. [PMID: 31289642 PMCID: PMC6593367 DOI: 10.1002/fsn3.909] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 09/11/2018] [Accepted: 09/16/2018] [Indexed: 12/17/2022] Open
Abstract
A uniaxial-stretched poly(ε-caprolactone)/poly(propylene carbonate; PCL/PPC) composite film was prepared using a twin-screw extruder, and its utility as an equilibrium-modified atmosphere packaging (EMAP) film extending the shelf life of garland chrysanthemums stored at 2~4°C was explored. The oxygen, carbon dioxide, and water vapor penetration properties, mechanical properties, and gas permselectivity of PCL/PPC film used to package garland chrysanthemums were determined and compared to those of controlled low-density polyethylene (LDPE) and PCL films. Physicochemical properties such as package headspace gas composition, weight loss, leaf color, total chlorophyll content, ascorbic acid content, lipid peroxidation extent, and the sensory traits of garland chrysanthemums were investigated over a storage period of 14 days to compare the preservative effects of the various packages. PPC blending decreased the PCL gas and water vapor permeability and slightly increased the CO 2 permselectivity. These effects on gas and water vapor permeability, combined with the effects on gas permselectivity, enhanced preservation of packed garland chrysanthemums. Furthermore, an O2 inner atmosphere level of 2%~5%, and a CO 2 concentration not greater than 8%, was established by the PCL/PPC film in the absence of condensation. The results thus suggest that biodegradable film can be used as an EMAP film to better maintain the quality of freshly harvested garland chrysanthemums and to afford a longer shelf life during cold storage compared to LDPE film. Sensory evaluation indicated that the garland chrysanthemums were market-acceptable after 14 days of storage; LDPE-packed chrysanthemums were acceptable only up to 8 days of storage. The film thus improved storage life compared to that afforded by LDPE.
Collapse
Affiliation(s)
- Peifang Cheng
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Xueyan Yun
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Chang Xu
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Yang Yang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Yumei Han
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Tungalag Dong
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| |
Collapse
|
15
|
Tontul I, Topuz A. Storage stability of bioactive compounds of pomegranate leather (pestil) produced by refractance window drying. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12973] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ismail Tontul
- Faculty of Engineering and Architecture, Department of Food EngineeringNecmettin Erbakan University Konya Turkey
| | - Ayhan Topuz
- Faculty of Engineering, Department of Food EngineeringAkdeniz University Antalya Turkey
| |
Collapse
|
16
|
Tontul I, Eroğlu E, Topuz A. Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12917] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Ismail Tontul
- Faculty of Engineering and Architecture, Department of Food EngineeringNecmettin Erbakan University Konya Turkey
| | - Emrah Eroğlu
- Faculty of Engineering, Department of Food EngineeringAkdeniz University Antalya Turkey
| | - Ayhan Topuz
- Faculty of Engineering, Department of Food EngineeringAkdeniz University Antalya Turkey
| |
Collapse
|
17
|
Influence of Modified Atmosphere Packaging (MAP) on the Shelf Life and Quality of Broccoli During Storage. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/s41783-018-0030-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
18
|
Castillejo N, Martínez-Hernández GB, Lozano-Guerrero AJ, Pedreño-Molina JL, Gómez PA, Aguayo E, Artés F, Artés-Hernández F. Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1863-1872. [PMID: 28885683 DOI: 10.1002/jsfa.8665] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 06/30/2017] [Accepted: 08/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The heating of a green smoothie during an innovative semi-continuous microwave treatment (MW; 9 kW for 15 s) was modelled. Thermal and dielectric properties of the samples were previously determined. Furthermore, the heating effect on the main chemopreventive compounds of the smoothie and during its subsequent storage up to 30 days at 5 or 15 °C were studied. Such results were compared to conventional pasteurisation (CP; 90 °C for 45 s) while unheated fresh blended samples were used as the control. RESULTS A procedure was developed to predict the temperature distribution in samples inside the MW oven with the help of numerical tools. MW-treated samples showed the highest sulforaphane formation after 20 days, regardless of the storage temperature, while its content was two-fold reduced in CP samples. Storage of the smoothie at 5 °C is crucial for maximising the levels of the bioactive compound S-methyl cysteine sulfoxide. CONCLUSION The proposed MW treatment can be used by the food industry to obtain an excellent homogeneous heating of a green smoothie product retaining high levels of bioactive compounds during subsequent retail/domestic storage up to 1 month at 5 °C. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Ginés Benito Martínez-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Antonio José Lozano-Guerrero
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Juan Luis Pedreño-Molina
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Murcia, Spain
| |
Collapse
|
19
|
Influence of ripening stage on bioactive compounds and antioxidant activity in nine fig ( Ficus carica L.) varieties grown in Extremadura, Spain. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.09.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
20
|
Tontul I, Topuz A. Production of pomegranate fruit leather (pestil) using different hydrocolloid mixtures: An optimization study by mixture design. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12657] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ismail Tontul
- Department of Food Engineering, Faculty of Engineering and Architecture; Necmettin Erbakan University; Konya 42050 Turkey
| | - Ayhan Topuz
- Department of Food Engineering; Akdeniz University Faculty of Engineering; Antalya 07058 Turkey
| |
Collapse
|
21
|
Tontul I, Topuz A. Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.035] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
22
|
Lv J, Wu J, Zuo J, Fan L, Shi J, Gao L, Li M, Wang Q. Effect of Se treatment on the volatile compounds in broccoli. Food Chem 2016; 216:225-33. [PMID: 27596413 DOI: 10.1016/j.foodchem.2016.08.005] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2016] [Revised: 07/06/2016] [Accepted: 08/03/2016] [Indexed: 11/28/2022]
Abstract
Broccoli contains high levels of bioactive compounds but deteriorates and senesces easily. In the present study, freshly harvested broccoli was treated with selenite and stored at two different temperatures. The effect of selenite treatment on sensory quality and postharvest physiology were analyzed. Volatile components were assessed by HS-SPME combined with GC-MS and EN. The metabolism of Se and S was also examined. Results indicated that Se treatment had a significant effect on maintaining the sensory quality, suppressing the respiration intensity and ethylene production, as well as increasing the content of Se and decreasing the content of S. In particular, significant differences in the composition of volatile compounds were present between control and Se-treated. The differences were mainly due to differences in alcohols and sulfide compounds. These results demonstrate that Se treatment can have a positive effect on maintaining quality and enhancing its sensory quality through the release of volatile compounds.
Collapse
Affiliation(s)
- Jiayu Lv
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China
| | - Jie Wu
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China; Key Laboratory of Agri-Food Safety of Anhui Province and Laboratory of Quality and Safty Risk Assessment for Agricultural Products on Storage and Preservation of the Ministry of Agriculture (Hefei), School of Plant Protection - School of Resources and Environment, Anhui Agricultural University, Hefei 230036, China
| | - Jinhua Zuo
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China
| | - Linlin Fan
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China
| | - Junyan Shi
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China
| | - Lipu Gao
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China
| | - Miao Li
- Key Laboratory of Agri-Food Safety of Anhui Province and Laboratory of Quality and Safty Risk Assessment for Agricultural Products on Storage and Preservation of the Ministry of Agriculture (Hefei), School of Plant Protection - School of Resources and Environment, Anhui Agricultural University, Hefei 230036, China.
| | - Qing Wang
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China.
| |
Collapse
|
23
|
Castillejo N, Martínez-Hernández GB, Monaco K, Gómez PA, Aguayo E, Artés F, Artés-Hernández F. Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment. FOOD SCI TECHNOL INT 2016; 23:46-60. [DOI: 10.1177/1082013216656240] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 03/31/2016] [Indexed: 12/21/2022]
Abstract
Smoothies represent an excellent and convenient alternative to promote the daily consumption of fruit and vegetables in order to obtain their health-promoting benefits. Accordingly, a green fresh vegetables smoothie (77.2% cucumber, 12% broccoli and 6% spinach) rich in health-promoting compounds was developed. Soluble solids content, pH and titratable acidity of the smoothie were 4.3 ± 0.4°Bx, 4.49 ± 0.01 and 0.22 ± 0.02 mg citric acid 100−1 g fw, respectively. Two thermal treatments to reduce microbial loads and preserve quality were assayed: T1 (3 min at 80 ℃) and T2 (45 s at 90 ℃). Fresh blended unheated samples were used as control (CTRL). The smoothie presented a viscoelastic behaviour. T1 and T2 treatments reduced initial microbial loads by 1.3–2.4 and 1.4–3.1 log units, respectively. Samples were stored in darkness at 5 and 15 ℃. Colour and physicochemical changes were reduced in thermal-treated samples throughout storage, which were better preserved at 5 ℃ rather than at 15 ℃. Vitamin C changes during storage were fitted with a Weibullian distribution. Total vitamin C losses of T1 and T2 samples during storage at 15 ℃ were greatly reduced when they were stored at 5 ℃. Initial total phenolic content (151.1 ± 4.04 mg kg−1 fw) was 44 and 36% increased after T1 and T2 treatments, respectively. The 3- p-coumaroyl quinic and chlorogenic acids accounted the 84.7 and 7.1% relative abundance, respectively. Total antioxidant capacity (234.2 ± 20.3 mg Trolox equivalent kg−1 fw) remained constant after the thermal treatments and was better maintained during storage in thermal-treated samples. Glucobrassicin accounted the 81% of the initial total glucosinolates content (117.8 ± 22.2 mg kg−1 fw) of the smoothie. No glucosinolates losses were observed after T2 treatment being better preserved in thermal-treated samples. Conclusively, a short time–high temperature mild thermal treatment (T2) showed better quality and bioactive compounds retention in a green fresh vegetable smoothie during low temperature storage.
Collapse
Affiliation(s)
- Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Ginés Benito Martínez-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Kamila Monaco
- Department of Chemistry and Biochemistry, São Paulo State University, Botucatu, Brazil
| | - Perla A Gómez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain
| |
Collapse
|
24
|
Castillejo N, Martínez-Hernández GB, Gómez PA, Artés F, Artés-Hernández F. Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds. Journal of Food Science and Technology 2015; 53:1475-86. [PMID: 27570272 DOI: 10.1007/s13197-015-2143-2] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/18/2015] [Accepted: 12/14/2015] [Indexed: 10/22/2022]
Abstract
Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health-promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5 °C for fresh blended smoothies was established while thermally-treated ones (3 min, 80 °C) reached up to 40 days at 20 °C and 58 days at 5 °C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5 °C compared to samples stored at 20 °C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.
Collapse
Affiliation(s)
- Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain
| | - Ginés Benito Martínez-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain ; Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202 Cartagena, Murcia, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202 Cartagena, Murcia, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain ; Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202 Cartagena, Murcia, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain ; Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202 Cartagena, Murcia, Spain
| |
Collapse
|
25
|
Hussein Z, Caleb OJ, Jacobs K, Manley M, Opara UL. Effect of perforation-mediated modified atmosphere packaging and storage duration on physicochemical properties and microbial quality of fresh minimally processed ‘Acco’ pomegranate arils. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.040] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
26
|
Perforation-mediated modified atmosphere packaging of fresh and minimally processed produce—A review. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.08.003] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
27
|
Lee SY, Lee SJ, Choi DS, Hur SJ. Current topics in active and intelligent food packaging for preservation of fresh foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2799-2810. [PMID: 25892577 DOI: 10.1002/jsfa.7218] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2015] [Revised: 03/03/2015] [Accepted: 04/14/2015] [Indexed: 06/04/2023]
Abstract
The purpose of this review is to provide an overview of current packaging systems, e.g. active packaging and intelligent packaging, for various foods. Active packaging, such as modified atmosphere packaging (MAP), extends the shelf life of fresh produce, provides a high-quality product, reduces economic losses, including those caused by delay of ripening, and improves appearance. However, in active packaging, several variables must be considered, such as temperature control and different gas formulations with different product types and microorganisms. Active packaging refers to the incorporation of additive agents into packaging materials with the purpose of maintaining or extending food product quality and shelf life. Intelligent packaging is emerging as a potential advantage in food processing and is an especially useful tool for tracking product information and monitoring product conditions. Moreover, intelligent packaging facilitates data access and information exchange by altering conditions inside or outside the packaging and product. In spite of these advantages, few of these packaging systems are commercialized because of high cost, strict safety and hygiene regulations or limited consumer acceptance. Therefore more research is needed to develop cheaper, more easily applicable and effective packaging systems for various foods.
Collapse
Affiliation(s)
- Seung Yuan Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
| | - Seung Jae Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
| | - Dong Soo Choi
- Division of Postharvest Engineering, National Academy of Agricultural Science, Rural Development Administration, 300, Nongsaengmyeong-ro, Wansan-gu, Jeonju-si, Jeollabuk-do 560-500, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-Daero, Daedeok-myeon, Anseong-si, Gyeonggi 456-756, Republic of Korea
| |
Collapse
|
28
|
Navarro-Rico J, Artés-Hernández F, Gómez PA, Núñez-Sánchez MÁ, Artés F, Martínez-Hernández GB. Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh-cut broccoli throughout shelf life. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.11.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
29
|
Ares AM, Nozal MJ, Bernal JL, Bernal J. Optimized extraction, separation and quantification of twelve intact glucosinolates in broccoli leaves. Food Chem 2013; 152:66-74. [PMID: 24444907 DOI: 10.1016/j.foodchem.2013.11.125] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 11/18/2013] [Accepted: 11/23/2013] [Indexed: 12/30/2022]
Abstract
A new method has been developed and validated to determine twelve intact glucosinolates (glucoiberin, GIB; glucoraphanin, GRA; glucoerucin GER; gluconapin, GNA; glucotropaeolin, GTL; glucobrassicin, GBC; gluconasturtiin, GST; glucoalyssin, ALY; 4-hydroxyglucobrassicin, 4-OH; 4-metoxyglucobrassicin, 4ME; neoglucobrassicin, NEO; sinigrin, SIN) in broccoli leaves using liquid chromatography (LC) coupled to diode array (DAD) and electrospray ionization mass spectrometry (ESI-MS) detection. An extraction procedure has also been proposed and optimized by means of statistical analysis (the Box-Behnken design and analysis of variance); this is based on the deactivation of myrosinase using a microwave and heated water. Low limits of detection and quantification were obtained, ranging from 10 to 72 μg/g with DAD and 0.01 to 0.23 μg/g with ESI-MS, and the resulting recovery values ranged from 87% to 106% in all cases. Finally, glucosinolates were analyzed in broccoli leaf samples from six different cultivars (Ramoso calabrese Parthenon, Marathon, Nubia, Naxos and Viola).
Collapse
Affiliation(s)
- Ana M Ares
- IU CINQUIMA, Analytical Chemistry Group, University of Valladolid, 47011 Valladolid, Spain
| | - María J Nozal
- IU CINQUIMA, Analytical Chemistry Group, University of Valladolid, 47011 Valladolid, Spain
| | - José L Bernal
- IU CINQUIMA, Analytical Chemistry Group, University of Valladolid, 47011 Valladolid, Spain
| | - José Bernal
- IU CINQUIMA, Analytical Chemistry Group, University of Valladolid, 47011 Valladolid, Spain.
| |
Collapse
|
30
|
Martínez-Hernández GB, Gómez PA, Artés F, Artés-Hernández F. Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and ‘Parthenon’ broccoli as affected by temperature and atmosphere composition. FOOD SCI TECHNOL INT 2013; 21:14-23. [DOI: 10.1177/1082013213502352] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The nutritional quality changes of the fresh-cut kailan-hybrid broccoli were compared with those of the ‘Parthenon’ cv. throughout 15 days at 2 ℃, 5 ℃ and 8 ℃ under air and modified atmosphere packaging. Florets showed higher dietary fiber content than stems. The total protein content of kailan-hybrid florets was 2.2-fold higher than that of ‘Parthenon’ cv. and higher amounts of S, Ca, Mg, Fe, Sr, Mn, Zn and Cu were found. However, ‘Parthenon’ florets registered higher initial total phenolics content than the kailan-hybrid edible part, followed by an increase throughout shelf-life favored at 5 ℃ and 8 ℃ under modified atmosphere packaging (5–7 kPa O2 + 14–15 kPa CO2). Modified atmosphere packaging stored samples at 8 ℃ showed higher individual phenolics content than modified atmosphere packaging stored samples at 2 ℃. The initial total antioxidant capacity of the kailan-hybrid edible part was higher than that of ‘Parthenon’ cv. florets. In conclusion, the kailan-hybrid florets generally showed healthier properties on the analyzed bioactive compounds, except total phenolic content, compared to the conventional ‘Parthenon’ cv.
Collapse
Affiliation(s)
- Ginés Benito Martínez-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Plaza del Hospital s/n, Murcia, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Plaza del Hospital s/n, Murcia, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Plaza del Hospital s/n, Murcia, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Plaza del Hospital s/n, Murcia, Spain
| |
Collapse
|
31
|
Extraction, chemical characterization and biological activity determination of broccoli health promoting compounds. J Chromatogr A 2013; 1313:78-95. [PMID: 23899380 DOI: 10.1016/j.chroma.2013.07.051] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2013] [Revised: 06/25/2013] [Accepted: 07/11/2013] [Indexed: 12/11/2022]
Abstract
Broccoli (Brassica oleracea L. var. Italica) contains substantial amount of health-promoting compounds such as vitamins, glucosinolates, phenolic compounds, and dietary essential minerals; thus, it benefits health beyond providing just basic nutrition, and consumption of broccoli has been increasing over the years. This review gives an overview on the extraction and separation techniques, as well as the biological activity of some of the above mentioned compounds which have been published in the period January 2008 to January 2013. The work has been distributed according to the different families of health promoting compounds discussing the extraction procedures and the analytical techniques employed for their characterization. Finally, information about the different biological activities of these compounds has been also provided.
Collapse
|