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O'Donoghue LT, Murphy EG. Nondairy food applications of whey and milk permeates: Direct and indirect uses. Compr Rev Food Sci Food Saf 2023; 22:2652-2677. [PMID: 37070222 DOI: 10.1111/1541-4337.13157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 03/10/2023] [Accepted: 03/30/2023] [Indexed: 04/19/2023]
Abstract
Permeates are generated in the dairy industry as byproducts from the production of high-protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a "zero waste" economy, these streams are being recognized for their potential use as ingredients, or as raw materials for the production of value-added products. Permeates can be added directly into foods such as baked goods, meats, and soups, for use as sucrose or sodium replacers, or can be used in the production of prebiotic drinks or sports beverages. In-direct applications generally utilize the lactose present in permeate for the production of higher value lactose derivatives, such as lactic acid, or prebiotic carbohydrates such as lactulose. However, the impurities present, short shelf life, and difficulty handling these streams can present challenges for manufacturers and hinder the efficiency of downstream processes, especially compared to pure lactose solutions. In addition, the majority of these applications are still in the research stage and the economic feasibility of each application still needs to be investigated. This review will discuss the wide variety of nondairy, food-based applications of milk and whey permeates, with particular focus on the advantages and disadvantages associated with each application and the suitability of different permeate types (i.e., milk, acid, or sweet whey).
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Affiliation(s)
| | - Eoin G Murphy
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
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2
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Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables—A Review. Microorganisms 2022; 10:microorganisms10040760. [PMID: 35456810 PMCID: PMC9032070 DOI: 10.3390/microorganisms10040760] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/25/2022] [Accepted: 03/29/2022] [Indexed: 02/04/2023] Open
Abstract
Microbial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP food pathogens, including the more realistic applications. Overall, due to this type of information, EO could be better regarded as an “added value” to the food industry.
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Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11177813] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or browning. When it comes to the latter, polyphenol oxidase (PPO) plays an important role, being the center of many works focused on the understanding of its reaction mechanism and the application of conservative techniques. The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. In conclusion, the combination of conservation techniques (that is, hurdle technology) is vital to guarantee global quality in minimally processed fruits and vegetables, including synergistic effects which will allow the use of mild treatment conditions to decrease PPO activity. However, further research is required to clearly understand PPO inhibition in trendy techniques such as irradiation.
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Xylia P, Chrysargyris A, Tzortzakis N. The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation. Foods 2021; 10:foods10030575. [PMID: 33801834 PMCID: PMC8035693 DOI: 10.3390/foods10030575] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/04/2021] [Accepted: 03/06/2021] [Indexed: 02/07/2023] Open
Abstract
Increasing demands by consumers for fresh, nutritional, and convenient food has led to the increase of fresh-cut produce market. Nowadays, there is a turn towards the investigation of natural products (i.e., essential oils, organic acids, and edible coatings) in an effort to lower the usage of chemical synthetic compounds (i.e., chlorine) as postharvest sanitizers. The aim of the present study was to assess the effectiveness of Origanum majorana essential oil (EO), ascorbic acid (AA), chitosan, and their combinations on quality attributes of fresh-cut lettuce stored for six days at 7 °C. When applied, Chitosan+AA resulted to a less acceptable product (visual quality and aroma), while the application of marjoram EO was able to preserve the visual quality of fresh-cut lettuce and at the same time resulted in a pleasant aroma. The application of EO+AA and Chitosan+AA increased total phenolics and antioxidant levels of fresh-cut lettuce on the fourth and sixth day of storage. The EO and EO+AA increased damage index (hydrogen peroxide and lipid peroxidation) of fresh-cut lettuce, while at the same time these treatments decreased the activity of enzymes related with plant tissue browning (i.e., peroxidase activity and polyphenol oxidase). Chitosan decreased total valuable counts and yeasts and molds counts on the sixth day of storage, while EO, AA, EO+Chitosan, and Chitosan+AA decreased yeasts and molds after four days of application. The findings of the present work indicating that the combination of marjoram EO, AA, and chitosan could be considered further as alternative means for fresh-cut produce preservation.
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Affiliation(s)
- Panayiota Xylia
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
| | - Antonios Chrysargyris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
| | - Nikolaos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
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5
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A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9142800] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Cheese whey has been described as an environmental hazard due to its high organic content. Although it has been suggested that whey can be used as food disinfectant, it continues to pose an environmental problem because it still contains a high organic load. Here, we aimed to develop a low-cost, scalable fermentation protocol to produce a disinfectant from dairy waste that has very little organic content and high levels of lactic acid. Fermentation was achieved with industrial whey from ewe, goat, and cow’s milk, using a specific mesophilic-lactic acid bacteria starter mix over 120 h, which yielded the highest lactic acid production and the lowest lactose content. Antibacterial activity was observed against Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7, plus a total of thirteen other food pathogenic and spoilage strains, and antibacterial activities were determined to be highest after 120 h. We further validated this whey’s application as a disinfectant in shredded lettuce and compared its efficacy to that of chlorine, evaluating microbial quality, texture, color, and sensory perception, pH, and O2 and CO2 determinations. Results showed that not only was microbial quality better when using our whey solution (p < 0.05), but also the quality indicators for whey were statistically similar to those treated with chlorine. Hence, our work validates the use of an industrial waste whey as a low-cost, efficient, and environmentally safe disinfectant, with potential applications for minimally processed foodstuffs as an alternative to chlorine.
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Santos MIS, Lima AI, Monteiro SAVS, Ferreira RMSB, Pedroso L, Sousa I, Ferreira MASS. Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Goldcoast Populations Inoculated onto Fresh Organic Lettuce. Foodborne Pathog Dis 2016; 13:423-7. [PMID: 27149657 DOI: 10.1089/fpd.2015.2079] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Cheese whey fermented by an industrial starter consortium of lactic acid bacteria was evaluated for its antibacterial capacity to control a selection of pathogenic bacteria. For their relevance on outbreak reports related to vegetable consumption, this selection included Listeria monocytogenes, serotype 4b, Escherichia coli O157:H7, and Salmonella Goldcoast. Organically grown lettuce was inoculated with an inoculum level of ∼10(7) colony-forming unit (CFU)/mL and was left for about 1 h in a safety cabinet before washing with a perceptual solution of 75:25 (v/v) fermented whey in water, for 1 and 10 min. Cells of pathogens recovered were then counted and their number compared with that obtained for a similar treatment, but using a chlorine solution at 110 ppm. Results show that both treatments, either with chlorine or fermented whey, were able to significantly reduce (p < 0.05) the number of bacteria, in a range of 1.15-2.00 and 1.59-2.34 CFU/g, respectively, regarding the bacteria tested. Results suggest that the use of fermented whey may be as effective as the solution of chlorine used in industrial processes in reducing the pathogens under study (best efficacy shown for Salmonella), with the advantage of avoiding health risks arising from the formation of carcinogenic toxic chlorine derivates.
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Affiliation(s)
- Maria I S Santos
- 1 Microbiology Laboratory, Department of Natural Resources, Environment and Territory, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
- 2 Eco-Processing of Food and Feed, CEE, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
- 3 Faculty of Veterinary Medicine, Universidade Lusofona de Humanidades e Tecnologias , Lisbon, Portugal
- 4 Disease & Stress Biology, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
| | - Ana I Lima
- 4 Disease & Stress Biology, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
| | - Sara A V S Monteiro
- 4 Disease & Stress Biology, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
| | - Ricardo M S B Ferreira
- 4 Disease & Stress Biology, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
| | - Laurentina Pedroso
- 3 Faculty of Veterinary Medicine, Universidade Lusofona de Humanidades e Tecnologias , Lisbon, Portugal
| | - Isabel Sousa
- 2 Eco-Processing of Food and Feed, CEE, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
| | - Maria A S S Ferreira
- 1 Microbiology Laboratory, Department of Natural Resources, Environment and Territory, DRAT, LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Lisbon, Portugal
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Kumpulainen T, Sandell M, Junell P, Hopia A. The effect of freshness in a foodservice context. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2016. [DOI: 10.1080/15428052.2015.1102783] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Federico B, Pinto L, Quintieri L, Carito A, Calabrese N, Caputo L. Efficacy of lactoferricin B in controlling ready-to-eat vegetable spoilage caused by Pseudomonas spp. Int J Food Microbiol 2015; 215:179-86. [PMID: 26453993 DOI: 10.1016/j.ijfoodmicro.2015.09.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2015] [Revised: 09/07/2015] [Accepted: 09/27/2015] [Indexed: 10/23/2022]
Abstract
The microbial content of plant tissues has been reported to cause the spoilage of ca. 30% of chlorine-disinfected fresh vegetables during cold storage. The aim of this work was to evaluate the efficacy of antimicrobial peptides in controlling microbial vegetable spoilage under cold storage conditions. A total of 48 bacterial isolates were collected from ready-to-eat (RTE) vegetables and identified as belonging to Acinetobacter calcoaceticus, Aeromonas media, Pseudomonas cichorii, Pseudomonas fluorescens, Pseudomonas jessenii, Pseudomonas koreensis, Pseudomonas putida, Pseudomonas simiae and Pseudomonas viridiflava species. Reddish or brownish pigmentation was found when Pseudomonas strains were inoculated in wounds on leaves of Iceberg and Trocadero lettuce and escarole chicory throughout cold storage. Bovine lactoferrin (BLF) and its hydrolysates (LFHs) produced by pepsin, papain and rennin, were assayed in vitro against four Pseudomonas spp. strains selected for their heavy spoiling ability. As the pepsin-LFH showed the strongest antimicrobial effect, subsequent experiments were carried out using the peptide lactoferricin B (LfcinB), well known to be responsible for its antimicrobial activity. LfcinB significantly reduced (P ≤ 0.05) spoilage by a mean of 36% caused by three out of four inoculated spoiler pseudomonads on RTE lettuce leaves after six days of cold storage. The reduction in the extent of spoilage was unrelated to viable cell density in the inoculated wounds. This is the first paper providing direct evidence regarding the application of an antimicrobial peptide to control microbial spoilage affecting RTE leafy vegetables during cold storage.
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Affiliation(s)
- Baruzzi Federico
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy.
| | - Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy
| | - Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy
| | - Antonia Carito
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy
| | - Nicola Calabrese
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy,G. Amendola 122/O, 70126 Bari, Italy
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Goyeneche R, Di Scala K, Goñi M, Vega-Gálvez A, Quispe-Fuentes I, Roura SI. Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus
L.). J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12567] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- R. Goyeneche
- Grupo de Investigación en Ingeniería en Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; 7600 Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata Buenos Aires Argentina
| | - K. Di Scala
- Grupo de Investigación en Ingeniería en Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; 7600 Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata Buenos Aires Argentina
| | - M.G. Goñi
- Grupo de Investigación en Ingeniería en Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; 7600 Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata Buenos Aires Argentina
| | - A. Vega-Gálvez
- Department of Food Engineering; Universidad de La Serena; La Serena Chile
- Centro de Estudios Avanzados en Zonas Áridas (CEAZA); La Serena Chile
| | - I. Quispe-Fuentes
- Department of Food Engineering; Universidad de La Serena; La Serena Chile
| | - S. I. Roura
- Grupo de Investigación en Ingeniería en Alimentos; Facultad de Ingeniería; Universidad Nacional de Mar del Plata; 7600 Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata Buenos Aires Argentina
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Santos M, Martins S, Pedroso L, Sousa I, Ferreira M. Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.032] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Ahmed L, Martin-Diana AB, Rico D, Barry-Ryan C. Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.10.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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13
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Alvarez-Jubete L, Valverde J, Patras A, Mullen AM, Marcos B. Assessing the Impact of High-Pressure Processing on Selected Physical and Biochemical Attributes of White Cabbage (Brassica oleracea L. var. capitata alba). FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1060-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Ahmed L, Patras A, Martin-Diana AB, Rico D, Barry-Ryan C. The effect of delactosed whey permeate on phytochemical content of canned tomatoes. Food Chem 2012; 134:2249-56. [PMID: 23442681 DOI: 10.1016/j.foodchem.2012.04.104] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2011] [Revised: 02/15/2012] [Accepted: 04/17/2012] [Indexed: 11/28/2022]
Abstract
The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical components of canned Irish plum tomatoes were investigated. Tomatoes were sterilised for 5 min (F(0)) at 120 °C and stored for 6 months. The DWP treatment retained significantly (p<0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of DWP treated tomatoes was higher (7%) than the control at the end of storage. The firmness in DWP-treated fruits was around 40% higher than that in control. All the parameters decreased significantly (p<0.05) during storage except lycopene and total phenols. Lycopene content showed no significant change and total phenols increased during storage. The changes in ascorbic acid, antioxidant activity and texture were fitted well to Weibull kinetic models with high coefficients of determination (R(2)) and low RMSE (root mean sum of squared error). The results clearly indicate that DWP enhanced the retention of antioxidant compounds in tomatoes during storage.
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Affiliation(s)
- Lubna Ahmed
- School of Food Science and Environmental Health, Dublin Institute of Technology (DIT), Cathal Brugha Street, Dublin 1, Ireland.
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Francis GA, Gallone A, Nychas GJ, Sofos JN, Colelli G, Amodio ML, Spano G. Factors Affecting Quality and Safety of Fresh-Cut Produce. Crit Rev Food Sci Nutr 2012; 52:595-610. [DOI: 10.1080/10408398.2010.503685] [Citation(s) in RCA: 119] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Effect of Tapioca Starch/Decolorized Hsian-tsao Leaf Gum-Based Active Coatings on the Qualities of Fresh-Cut Apples. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0907-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Ahmed L, Martin-Diana AB, Rico D, Barry-Ryan C. The impact of delactosed whey permeate treatment on shelf-life and antioxidant contents of strawberries. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02990.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products. Food Chem 2012; 134:1862-9. [PMID: 23442631 DOI: 10.1016/j.foodchem.2012.03.097] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2012] [Revised: 02/29/2012] [Accepted: 03/22/2012] [Indexed: 11/24/2022]
Abstract
Wounding stresses resulting from fresh-cut processing are known to enhance the antioxidant capacity (AC) of carrots by increasing the synthesis of phenolic compounds. Ultraviolet-B (UV-B) light exposure further promotes the formation of phenolic compounds. Changes in total soluble phenolics (TSP), 5-O-caffeoylquinic acid (5-CQA), total carotenoids, AC, and phenylalanine ammonia-lyase (PAL) activity of five commercial fresh-cut carrot products (baby carrots, carrot stixx, shredded carrots, crinkle cut coins, and oblong chips) were evaluated after exposure to UV-B dosage at 141.4 mJ/cm(2). Significant increases in TSP, AC and 5-CQA levels were observed for each sample following UV-B exposure. Increases in PAL activity were also observed in all carrot products, except crinkle cut coins. Total carotenoids of the carrot products were unchanged by UV-B exposure. Increases in AC levels corresponded directly with increases in the area/weight ratio (exposure area) of the fresh-cut carrot products.
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Effects of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Active Coatings on the Quality of Minimally Processed Carrots. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0707-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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AHMED L, MARTIN-DIANA A, RICO D, BARRY-RYAN C. EXTENDING THE SHELF LIFE OF FRESH-CUT TOMATO USING BY-PRODUCT FROM CHEESE INDUSTRY. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00562.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ahmed L, Martin-Diana AB, Rico D, Barry-Ryan C. Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0623-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ahmed L, Rico D, Martin-Diana AB, Barry-Ryan C. Optimization of application of delactosed whey permeate treatment to extend the shelf life of fresh-cut tomato using response surface methodology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:2377-2385. [PMID: 21332200 DOI: 10.1021/jf103809f] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Optimization of delactosed whey permeate (DWP) treatment for fresh-cut tomato was accomplished by evaluating different quality, nutritional and microbial markers. Response surface methodology was applied to obtain polynomial model equations. DWP concentration (0-5%) and storage (0-10 days) were used as independent factors in order to optimize the process. The analyses showed that increases in DWP concentration extended the quality of the fresh-cut tomato significantly (p<0.05) by maintaining texture and antioxidant activity (FRAP) and controlling the spoilage during the storage. The total aerobic counts and yeast and molds were reduced by ∼1.5 log cfu/g and ∼1.0 log cfu/g respectively after 10 days of storage treated with 3% DWP. Ascorbic acid and lycopene were retained best within the range of 3 to 5% of DWP treatment. However, concentrations>3% were scored unacceptable by the sensory panel due to perceived off-odors. Predicted models were highly significant (p<0.05) for all the markers studied in fresh-cut tomato with high regression coefficients (R2) ranging from 0.79 to 0.99. The study recommends the use of DWP at a concentration of 3% to extend the shelf life of fresh-cut tomato by preserving its quality and antioxidant properties during storage.
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Affiliation(s)
- Lubna Ahmed
- School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.
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Ammar AS, Salem SA, Badr FH. Rheological Properties of Wheat Flour Dough as Affected by Addition of Whey and Soy Proteins. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/pjn.2011.302.306] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Scuderi D, Restuccia C, Chisari M, Barbagallo RN, Caggia C, Giuffrida F. Salinity of nutrient solution influences the shelf-life of fresh-cut lettuce grown in floating system. POSTHARVEST BIOLOGY AND TECHNOLOGY 2011; 59:132-137. [DOI: 10.1016/j.postharvbio.2010.08.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Erickson MC. Microbial Risks Associated with Cabbage, Carrots, Celery, Onions, and Deli Salads Made with These Produce Items. Compr Rev Food Sci Food Saf 2010; 9:602-619. [DOI: 10.1111/j.1541-4337.2010.00129.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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ZHENG JIE, OU SHIYI, DUAN HANYING, HUANG XUESONG, FU LIANG, TANG SHUZE, WU JIANZHONG. PREPARATION OF LEAFY VEGETABLE PAPER. J FOOD PROCESS PRES 2009. [DOI: 10.1111/j.1745-4549.2009.00367.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bacterial stressors in minimally processed food. Int J Mol Sci 2009; 10:3076-3105. [PMID: 19742126 PMCID: PMC2738913 DOI: 10.3390/ijms10073076] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2009] [Revised: 06/29/2009] [Accepted: 06/29/2009] [Indexed: 11/17/2022] Open
Abstract
Stress responses are of particular importance to microorganisms, because their habitats are subjected to continual changes in temperature, osmotic pressure, and nutrients availability. Stressors (and stress factors), may be of chemical, physical, or biological nature. While stress to microorganisms is frequently caused by the surrounding environment, the growth of microbial cells on its own may also result in induction of some kinds of stress such as starvation and acidity. During production of fresh-cut produce, cumulative mild processing steps are employed, to control the growth of microorganisms. Pathogens on plant surfaces are already stressed and stress may be increased during the multiple mild processing steps, potentially leading to very hardy bacteria geared towards enhanced survival. Cross-protection can occur because the overlapping stress responses enable bacteria exposed to one stress to become resistant to another stress. A number of stresses have been shown to induce cross protection, including heat, cold, acid and osmotic stress. Among other factors, adaptation to heat stress appears to provide bacterial cells with more pronounced cross protection against several other stresses. Understanding how pathogens sense and respond to mild stresses is essential in order to design safe and effective minimal processing regimes.
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Kenny O, O’Beirne D. The effects of washing treatment on antioxidant retention in ready-to-use iceberg lettuce. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01935.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Martín-Diana AB, Rico D, Barry-Ryan C. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2008.04.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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El-Bendary MA, Moharam ME, Foda M. Efficient mosquitocidal toxin production by Bacillus sphaericus using cheese whey permeate under both submerged and solid state fermentations. J Invertebr Pathol 2008; 98:46-53. [DOI: 10.1016/j.jip.2007.12.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2007] [Revised: 11/25/2007] [Accepted: 12/17/2007] [Indexed: 11/28/2022]
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Use of neutral electrolysed water (EW) for quality maintenance and shelf-life extension of minimally processed lettuce. INNOV FOOD SCI EMERG 2008. [DOI: 10.1016/j.ifset.2007.05.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Lavizzari T, Veciana-Nogués MT, Weingart O, Bover-Cid S, Mariné-Font A, Vidal-Carou MC. Occurrence of biogenic amines and polyamines in spinach and changes during storage under refrigeration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9514-9519. [PMID: 17935290 DOI: 10.1021/jf071307l] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Biogenic amines and polyamines were studied in 18 market samples of spinach. Histamine and spermidine were detected in relatively high amounts in all samples within the ranges of 9.5-69.7 and 15.6-53.0 mg/kg, respectively. Other biologically active amines were either detected at low levels or not found at all. Changes in amine content during storage at 6 degrees C were studied. The content of most of the amines remained constant during storage, with the exception of spermidine and histamine. Spermidine showed a clear decreasing trend, whereas histamine significantly increased in all trials, but decreased at the end of the storage in two of the trials. Trials showing a decrease in histamine content also showed the highest spermidine decrease and recorded the highest pH values. Microbial loads throughout storage were also followed, with Pseudomonadaceae and Enterobacteriaceae being the predominant bacterial groups. Trials with higher microbial loads in initial samples also showed the highest histamine content in these samples. Potential explanations for both the formation and the degradation of histamine during storage are discussed.
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Affiliation(s)
- Tommaso Lavizzari
- Department of Nutrition and Food Science, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXII s/n, E-08028 Barcelona, Spain
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Influence of Whey Protein Composite Coatings on Plum (Prunus Domestica L.) Fruit Quality. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0014-1] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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