1
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Xia Q, Zheng Y, Wang L, Chen X. Proposing Signaling Molecules as Key Optimization Targets for Intensifying the Phytochemical Biosynthesis Induced by Emerging Nonthermal Stress Pretreatments of Plant-Based Foods: A Focus on γ-Aminobutyric Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12622-12644. [PMID: 37599447 DOI: 10.1021/acs.jafc.3c04413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/22/2023]
Abstract
Emerging evidence has confirmed the role of emerging nonthermal stressors (e.g., electromagnetic fields, ultrasonication, plasma) in accumulating bioactive metabolites in plant-based food. However, the signal decoding mechanisms behind NonTt-driven phytochemical production remain unclear, hindering postharvest bioactive component intensification. This study aims to summarize the association between signaling molecules and bioactive secondary metabolite production under nonthermal conditions, demonstrating the feasibility of enhancing phytochemical accumulation through signaling molecule crosstalk manipulation. Nonthermal elicitors were found to be capable of inducing stress metabolisms and activating various signaling molecules, similar to conventional abiotic stress. A simplified pathway model for nonthermally induced γ-aminobutyric acid accumulation was proposed with reactive oxygen species and calcium signaling being versatile pathways responsive to nonthermal elicitors. Manipulating signal molecules/pathways under nonthermal conditions can intensify phytochemical biosynthesis. Further research is needed to integrate signaling molecule responses and metabolic network shifts in nonthermally stressed plant-based matrices, balancing quality modifications and intensification of food functionality potential.
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Affiliation(s)
- Qiang Xia
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaojia Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
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2
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González‐Casado S, López‐Gámez G, Martín‐Belloso O, Elez‐Martínez P, Soliva‐Fortuny R. Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time. J Food Sci 2022; 87:3913-3924. [PMID: 35983588 PMCID: PMC9805007 DOI: 10.1111/1750-3841.16270] [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: 02/17/2022] [Revised: 06/06/2022] [Accepted: 07/11/2022] [Indexed: 01/09/2023]
Abstract
Pulsed light (PL) is proposed as a novel strategy for the food industry to enhance the antioxidant potential of fruits and vegetables for industrial uses. The main aim of this work is to evaluate the impact of postharvest PL treatments of different spectral ranges on the carotenoid concentration as well as quality attributes of tomatoes during post-treatment time. Doses of wide-spectrum light (180-1100 nm), full-spectrum without ultraviolet (UV)-C wavelengths (305-1100 nm), and visible (VIS) + near-infrared light (NIR) (400-1100 nm) were compared. Total carotenoids, lycopene, and chlorophyll contents were spectrophotometrically assessed just after treatments and 1, 5, and 10 days post-treatment. PL treatments accelerated the accumulation of both total carotenoids and lycopene concentrations in tomato fruits. Nevertheless, the efficacy of PL depended on the applied spectral range. Tomato subjected to VIS + NIR treatment exhibited the greatest enhancement in total carotenoids (31 %) and lycopene (35 %) content at day 5 post-treatment and quality attributes were not affected. Conversely, UV-light exposure did not enhance carotenoid concentrations. These results evidenced that VIS + NIR treatments induced a faster accumulation of carotenoids without negatively affecting tomato quality attributes. PRACTICAL APPLICATION: The integration of visible and near-infrared (VIS + NIR) light filters in pulsed light (PL) processing allows enhancing the accumulation of bioactive compounds in tomato tissues in a sustainable way, which can be processed to obtain derived products (e.g., juices, purees) with health-promoting properties. PL technology is characterized by a lack of residual compounds and the absence of applying chemicals potentially harmful to humans. Industries can attract the attention of consumers through their application, which allows offering this added value.
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Affiliation(s)
| | - Gloria López‐Gámez
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
| | - Olga Martín‐Belloso
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
| | - Pedro Elez‐Martínez
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
| | - Robert Soliva‐Fortuny
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
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3
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Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02891-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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Dey G, Ghosh A, Tangirala RK. “Technological convergence” of preventive nutrition with non‐thermal processing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gargi Dey
- School of Biotechnology Kalinga Institute of Industrial Technology Patia, Bhubaneswar, Odisha India
- GUT LEBEN INC. San Diego California USA
| | - Annesha Ghosh
- School of Biotechnology Kalinga Institute of Industrial Technology Patia, Bhubaneswar, Odisha India
| | - Rajendra K Tangirala
- GUT LEBEN INC. San Diego California USA
- Clinical Chemistry Department of Laboratory Medicine Karolinska Institutet Stockholm Sweden
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5
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Bayana D, İçier F. Drying of tomato pomace in daylight simulated photovoltaic‐assisted drying system: Effects of daylight intensity and application mode. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Damla Bayana
- Food Engineering Department, Graduate School of Natural and Applied Sciences Ege University Bornova Izmir Turkey
| | - Filiz İçier
- Department of Food Engineering, Faculty of Engineering Ege University Bornova Izmir Turkey
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6
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Viacava GE, Cenci MP, Ansorena MR. Effect of Chitosan Edible Coatings Incorporated with Free or Microencapsulated Thyme Essential Oil on Quality Characteristics of Fresh-Cut Carrot Slices. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02783-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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7
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Stoica M, Antohi VM, Alexe P, Ivan AS, Stanciu S, Stoica D, Zlati ML, Stuparu-Cretu M. New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02744-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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8
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Woldemariam HW, Harmeling H, Emire SA, Teshome PG, Toepfl S, Aganovic K. Pulsed light treatment reduces microorganisms and mycotoxins naturally present in red pepper (
Capsicum annuum
L.
) powder. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology Addis Ababa University Addis Ababa Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering Addis Ababa Science and Technology University Addis Ababa Ethiopia
| | - Hanna Harmeling
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology Addis Ababa University Addis Ababa Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences Addis Ababa University Addis Ababa Ethiopia
| | - Stefan Toepfl
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
- Faculty of Agricultural Sciences and Landscape Architecture Osnabrück University of Applied Sciences Osnabrück Germany
| | - Kemal Aganovic
- Advanced Food Research DIL German Institute of Food Technologies e.V Quakenbrück Germany
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9
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Ren M, Yu X, Mujumdar AS, Yagoub AEGA, Chen L, Zhou C. Visualizing the knowledge domain of pulsed light technology in the food field: A scientometrics review. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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10
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Lyu Y, Bi J, Chen Q, Li X, Wu X, Hou H, Zhang X. Discoloration investigations of freeze-dried carrot cylinders from physical structure and color-related chemical compositions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5172-5181. [PMID: 33608875 DOI: 10.1002/jsfa.11163] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/02/2021] [Accepted: 02/20/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND High carotenoid content always lead to a yellower/redder color in carrots, while a puzzling phenomenon still exists that freeze-dried carrots (FDC) have a higher carotenoid content but a lighter color compared with thermal-dried carrots. It seems that carotenoid is not the only main factor affecting sample color. Hence the discoloration characteristics of freeze-dried carrots were comprehensively analyzed from physical structure and color-related chemical composition profile. RESULTS Outcomes of low-field nuclear magnetic resonance and scanning electron microscopy showed that sublimation of immobilized water preserved the intact porous structure of FDC, which kept the volume shrinkage below 30% and led to less accumulations of color-related compositions. Besides, results of correlation and principal component analysis-X model proved that lutein and caffeic acid mainly affected a* value (r = 0.917) and b* value (r = 0.836) of FDC, respectively. Moreover, lipoxygenase indirectly affected sample color by degrading carotenoids, and the lutein content loss for fresh and blanching FDC was 41.56% and 47.14%, respectively. CONCLUSIONS The discoloration of FDC was significantly affected by both physical structure and color-related chemical compositions. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ying Lyu
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Jinfeng Bi
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Qinqin Chen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xuan Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xinye Wu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Haonan Hou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xing Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
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11
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Nowacka M, Dadan M, Janowicz M, Wiktor A, Witrowa-Rajchert D, Mandal R, Pratap-Singh A, Janiszewska-Turak E. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Compr Rev Food Sci Food Saf 2021; 20:5097-5144. [PMID: 34402592 DOI: 10.1111/1541-4337.12824] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 06/21/2021] [Accepted: 07/12/2021] [Indexed: 12/01/2022]
Abstract
In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.
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Affiliation(s)
- Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Ronit Mandal
- Food, Nutrition and Health Program, Faculty of Land and Food Systems (LFS), The University of British Columbia, Vancouver, British Columbia, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health Program, Faculty of Land and Food Systems (LFS), The University of British Columbia, Vancouver, British Columbia, Canada
| | - Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
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12
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López-Gámez G, Elez-Martínez P, Martín-Belloso O, Soliva-Fortuny R. Enhancing carotenoid and phenolic contents in plant food matrices by applying non-thermal technologies: Bioproduction vs improved extractability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.022] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Dias MG, Borge GIA, Kljak K, Mandić AI, Mapelli-Brahm P, Olmedilla-Alonso B, Pintea AM, Ravasco F, Tumbas Šaponjac V, Sereikaitė J, Vargas-Murga L, Vulić JJ, Meléndez-Martínez AJ. European Database of Carotenoid Levels in Foods. Factors Affecting Carotenoid Content. Foods 2021; 10:foods10050912. [PMID: 33919309 PMCID: PMC8143354 DOI: 10.3390/foods10050912] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/07/2021] [Accepted: 04/14/2021] [Indexed: 11/16/2022] Open
Abstract
Many studies indicate that diets including carotenoid-rich foods have positive effects on human health. Some of these compounds are precursors of the essential nutrient vitamin A. The present work is aimed at implementing a database of carotenoid contents of foods available in the European market. Factors affecting carotenoid content were also discussed. Analytical data available in peer-reviewed scientific literature from 1990 to 2018 and obtained by HPLC/UHPLC were considered. The database includes foods classified according to the FoodEx2 system and will benefit compilers, nutritionists and other professionals in areas related to food and human health. The results show the importance of food characterization to ensure its intercomparability, as large variations in carotenoid levels are observed between species and among varieties/cultivars/landraces. This highlights the significance of integrating nutritional criteria into agricultural choices and of promoting biodiversity. The uncertainty quantification associated with the measurements of the carotenoid content was very rarely evaluated in the literature consulted. According to the EuroFIR data quality evaluation system for food composition tables, the total data quality index mean was 24 in 35, reflecting efforts by researchers in the analytical methods, and less resources in the sampling plan documentation.
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Affiliation(s)
- M. Graça Dias
- Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal; (M.G.D.); (F.R.)
| | - Grethe Iren A. Borge
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO 1433 Ås, Norway;
| | - Kristina Kljak
- Department of Animal Nutrition, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10 000 Zagreb, Croatia;
| | - Anamarija I. Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Paula Mapelli-Brahm
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
| | | | - Adela M. Pintea
- Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Francisco Ravasco
- Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge, IP, Av. Padre Cruz, 1649-016 Lisboa, Portugal; (M.G.D.); (F.R.)
| | - Vesna Tumbas Šaponjac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (V.T.Š.); (J.J.V.)
| | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania;
| | | | - Jelena J. Vulić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (V.T.Š.); (J.J.V.)
| | - Antonio J. Meléndez-Martínez
- Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain;
- Correspondence:
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14
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Velderrain‐Rodríguez GR, Salmerón‐Ruiz ML, González‐Aguilar GA, Martín‐Belloso O, Soliva‐Fortuny R. Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15289] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Mayra L. Salmerón‐Ruiz
- Coordination of Food Technology of Plant Origin Research Center for Food & Development (CIAD) Hermosillo Mexico
| | - Gustavo A. González‐Aguilar
- Coordination of Food Technology of Plant Origin Research Center for Food & Development (CIAD) Hermosillo Mexico
| | - Olga Martín‐Belloso
- Department of Food Technology University of Lleida–Agrotecnio Center Lleida Spain
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15
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Preetha P, Pandiselvam R, Varadharaju N, Kennedy ZJ, Balakrishnan M, Kothakota A. Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107547] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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16
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Lee SY, Lee WK, Lee JW, Chung MS, Oh SW, Shin JK, Min SC. Microbial Decontamination of Rice Germ Using a Large-Scale Plasma Jet-Pulsed Light-Ultraviolet-C Integrated Treatment System. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02590-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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Hammaz F, Charles F, Kopec RE, Halimi C, Fgaier S, Aarrouf J, Urban L, Borel P. Temperature and storage time increase provitamin A carotenoid concentrations and bioaccessibility in post-harvest carrots. Food Chem 2020; 338:128004. [PMID: 32950868 DOI: 10.1016/j.foodchem.2020.128004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 07/28/2020] [Accepted: 09/01/2020] [Indexed: 01/12/2023]
Abstract
The aim was to enhance provitamin A carotenoid (proVA CAR) concentrations and bioaccessibility in carrots by manipulating post-harvest factors. To that end, we assessed the effects of Ultraviolet-C light, pulsed light, storage temperature, and storage duration. We also measured CAR bioaccessibility by using an in vitro model. Pulsed light, but not Ultraviolet-C, treatment increased proVA CAR concentrations in the cortex tissue (p < 0.05). Longer storage times and higher temperatures also increased concentrations (p < 0.05). The maximal increase induced by pulsed light was obtained after treatment with 20 kJ/m2 and 3-days of storage at 20 °C. However, the positive effect induced by pulsed light decreased considerably over the next seven days. ProVA CAR in carrots with the highest concentrations also proved to be more bioaccessible (p < 0.05). Thus, proVA CAR concentrations in stored carrots can be increased significantly through storage times and temperatures. Pulsed light can also significantly increase proVA CAR concentrations, but only temporarily.
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Affiliation(s)
- Faiza Hammaz
- C2VN, INRAE, INSERM, Aix Marseille Univ, Marseille, France
| | - Florence Charles
- Qualisud, Avignon Université, CIRAD, Université de Montpellier, Montpellier Sup'Agro, Université de la Réunion, F-84000 Avignon, France
| | - Rachel E Kopec
- Division of Human Nutrition, Department of Human Sciences, The Ohio State University, Columbus, OH 43210, USA; Foods for Health Discovery Theme, The Ohio State University, USA
| | | | - Salah Fgaier
- Qualisud, Avignon Université, CIRAD, Université de Montpellier, Montpellier Sup'Agro, Université de la Réunion, F-84000 Avignon, France
| | - Jawad Aarrouf
- Qualisud, Avignon Université, CIRAD, Université de Montpellier, Montpellier Sup'Agro, Université de la Réunion, F-84000 Avignon, France
| | - Laurent Urban
- Qualisud, Avignon Université, CIRAD, Université de Montpellier, Montpellier Sup'Agro, Université de la Réunion, F-84000 Avignon, France
| | - Patrick Borel
- C2VN, INRAE, INSERM, Aix Marseille Univ, Marseille, France.
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18
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López-Gámez G, Elez-Martínez P, Martín-Belloso O, Soliva-Fortuny R. Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102252] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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Effect of various forms of non-thermal treatment of the quality and safety in carrots. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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21
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Response of Bioactive Metabolite and Biosynthesis Related Genes to Methyl Jasmonate Elicitation in Codonopsis pilosula. Molecules 2019; 24:molecules24030533. [PMID: 30717158 PMCID: PMC6385095 DOI: 10.3390/molecules24030533] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 01/24/2019] [Accepted: 01/28/2019] [Indexed: 02/06/2023] Open
Abstract
Bioactive metabolites in Codonopsis pilosula are of particular interest as an immunostimulant. Methyl jasmonate (MeJA) plays an important role in the elicitation of metabolite biosynthesis. Here, we explored the response of metabolites to MeJA elicitation in C. pilosula adventitious roots and multiple shoots. The results showed that the biomass, polysaccharide, and lobetyolin content of adventitious roots exhibited the highest increases with 100 µmol·L−1 MeJA at the 16th day of subculture, whereas the atractylenolide III (a terpenoid) content increased extremely with 50 µmol·L−1 MeJA treatment at the 7th day of subculture. In addition, the biomass and lobetyolin content significantly increased at the 4th day after treatment. Similarly, the polysaccharide and lobetyolin content increased in multiple shoots. Further identification of different metabolites responding to MeJA by 1H-NMR showed an extremely significant increase of the lobetyolinin level, which coincided with lobetyolin. Accordingly, the precursor, fatty acids, showed a highly significant decrease in their levels. Furthermore, a significant increase in β-d-fructose-butanol glycoside was detected, which was accompanied by a decrease in the sucrose level. Accordingly, the enzyme genes responsible for terpenoid and carbohydrate biosynthesis, CpUGPase, and CpPMK, were up regulated. In conclusion, MeJA promoted culture growth and accelerated bioactive metabolite accumulation by regulating the expression of the metabolite biosynthesis related genes, CpUGPase and CpPMK in C. pilosula.
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22
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Sarpong F, Zhou C, Bai J, Amenorfe LP, Golly MK, Ma H. Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot ( Daucus carota var.) slices. Food Sci Biotechnol 2018; 28:75-85. [PMID: 30815297 DOI: 10.1007/s10068-018-0457-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2018] [Revised: 08/08/2018] [Accepted: 08/12/2018] [Indexed: 11/30/2022] Open
Abstract
Drying and β-carotenes retention kinetics were predicted using models in relative humidity (RH) drying condition. This was achieved by drying carrot slices using RH-convective hot-air dryer at 60, 70 and 80 °C under RH (10% 20% and 30%) conditions at 2.0 m/s air velocity. Three mathematical models describing thin layer were compared to their goodness of fit in terms of coefficient of correlation (R2), root mean square error (RMSE) and reduced Chi square ( χ 2 ). The Wang and Singh model could satisfactorily describe RH-convective drying of carrot slices with R2, RMSE and χ 2 in the ranges of 0.996-0.999, 5.4 × 10-4-9.4 × 10-4 and 0.0150-0.03353 respectively. The results reveal that a range of 3.61-8.2% retention of β-carotene was observed for every 10% increase in RH in various drying air temperature. In summary, higher temperatures were mainly responsible for β-carotenes degradation however this can be mitigated when drying is conducted under higher RH.
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Affiliation(s)
- Frederick Sarpong
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Cunshan Zhou
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China.,2Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Junwen Bai
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Leticia Peace Amenorfe
- 3Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Moses Kwaku Golly
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Haile Ma
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
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23
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Muhammad AI, Liao X, Cullen PJ, Liu D, Xiang Q, Wang J, Chen S, Ye X, Ding T. Effects of Nonthermal Plasma Technology on Functional Food Components. Compr Rev Food Sci Food Saf 2018; 17:1379-1394. [PMID: 33350151 DOI: 10.1111/1541-4337.12379] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 06/08/2018] [Accepted: 06/14/2018] [Indexed: 12/16/2022]
Abstract
Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.
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Affiliation(s)
- Aliyu Idris Muhammad
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China.,Dept. of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero Univ. Kano, Nigeria
| | - Xinyu Liao
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Patrick J Cullen
- BioPlasma Research Group, Dublin Inst. of Technology, Dublin, Ireland.,Dept. of Chemical and Environmental Engineering, Univ. of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Donghong Liu
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Qisen Xiang
- College of Food and Biological Engineering, Zhengzhou Univ. of Light Industry, Zhengzhou, 450002, P.R. China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural Univ., Chengyang, Qingdao, China
| | - Shiguo Chen
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Xingqian Ye
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Tian Ding
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
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24
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Pulsed Vacuum Osmotic Dehydration of Beetroot, Carrot and Eggplant Slices: Effect of Vacuum Pressure on the Quality Parameters. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2147-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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25
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Lafarga T, Bobo G, Viñas I, Collazo C, Aguiló-Aguayo I. Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:1973-1981. [PMID: 29892097 PMCID: PMC5976619 DOI: 10.1007/s13197-018-3153-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2018] [Accepted: 04/02/2018] [Indexed: 01/13/2023]
Abstract
Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in the pharmaceutical and food industries due to their antimicrobial, neuroprotective, and anticarcinogenic properties. These compounds are water soluble and heat-sensitive and have been proved to be heavily lost during thermal processing. In addition, previous studies suggested that novel non-thermal technologies such as high pressure processing, pulsed electric fields, or ultraviolet irradiation can affect the glucosinolate content of cruciferous vegetables. The objective of this paper was to review current knowledge about the effects of both thermal and non-thermal processing technologies on the content of glucosinolates and their derived forms in brassica vegetables. This paper also highlights the importance of the incorporation of brassica vegetables into our diet for their health-promoting properties beyond their anticarcinogenic activities.
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Affiliation(s)
- Tomás Lafarga
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
| | - Gloria Bobo
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Catalonia Spain
| | - Cyrelys Collazo
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
| | - Ingrid Aguiló-Aguayo
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
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26
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Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Current and future prospects for the use of pulsed electric field in the meat industry. Crit Rev Food Sci Nutr 2018; 59:1660-1674. [PMID: 29393666 DOI: 10.1080/10408398.2018.1425825] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of pulsed electric field for improving meat tenderness in both pre-rigor and post-rigor muscles during aging. However, there is a high degree of variability between studies and the underlying mechanisms are not clearly understood. While some studies have suggested physical disruption as the main cause of PEF induced tenderness, enzymatic nature of the tenderization seems to be the most plausible mechanism. Several studies have suggested the potential of PEF to mediate the tenderization process due to its membrane altering properties causing early release of calcium ions and early activation of the calpain proteases. However, experimental research is yet to confirm this postulation. Recent studies have also reported increased post-mortem proteolysis in PEF treated muscles during aging. PEF has also been reported to accelerate curing, enhance drying and reduce the numbers of both pathogens and spoilage organisms in meat, although that demands intense processing conditions. While tenderization, meat safety and accelerated curing appears to be the areas where PEF could provide attractive options in meat processing, further research is required before the application of PEF becomes a commercial reality in the meat industry. It needs to deal with carcasses which vary biochemically and in composition (muscle, fat, and bones). This review critically evaluates the published reports on the topic with the aim of reaching a clear understanding of the possible applications of PEF in the meat sector in addition to providing some insight on critical issues that need to be addressed for the technology to be a practical option for the meat industry.
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Affiliation(s)
- Zuhaib F Bhat
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
| | - James D Morton
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
| | - Susan L Mason
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
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