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Zhang J, Zhang M, Ju R, Chen K, Bhandari B, Wang H. Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review. Crit Rev Food Sci Nutr 2023; 63:11482-11503. [PMID: 35766478 DOI: 10.1080/10408398.2022.2092834] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
With the increase of people's awareness of food safety, it is crucial to find natural and green antimicrobial agents to replace traditional antimicrobial agents. Essential oils of spices (SEOs) are low toxicity or nontoxic, which exhibited antioxidants and antimicrobial activity according to many in vitro and in situ experiments. Spices are widely available and low cost as a plant raw material for the extraction of SEOs. This review summarized highly efficient extraction techniques for SEOs, such as physical field assisted extraction technology, supercritical fluid extraction, and biological-based techniques. Furthermore, purification of SEOs and components were also recapitulated. Purification techniques of SEOs improve their utilization value due to the increased content of bioactive components. Finally, the review concentrated on the applications of SEOs in food industry, including food preservation, food active packaging by means of films or coatings, antioxidant properties. In addition, addressing the problem of unstability of SEOs and its role to inhibit the pathogenic bacteria, the encapsulation of SEOs for use in the food industrial sectors reduces the safety risk to human health.
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Affiliation(s)
- Jiong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Kai Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, China
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Zhu P, Sun X, Zhu K, Li W, Le Q. Effect of cold plasma on breaking activated sludge and the output dominance of protein. ENVIRONMENTAL TECHNOLOGY 2023; 44:1763-1771. [PMID: 34842055 DOI: 10.1080/09593330.2021.2012268] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
Upon contacting with water, cold plasma should produce numerous ozone molecules and free electrons at room temperature. In this study, a cold plasma generator was used to break the walls of residual activated sludge obtained from domestic sewage. The impact was mainly influenced by the ozone generated. With 800 W power, sludge wastewater pH of 12.0, and under continuous treatment for 10 h, the system's reduction efficiency for the dry sludge was ≈90%. Furthermore, the organic matter content (especially protein) of the upper layer of the sludge solution increased a lot after the sludge digestion. This observation proved the reduction of sludge from both sides. Moreover, when the cold plasma technique was compared with thermal acid hydrolysis, thermal alkali hydrolysis, and ultrasonication for extracting protein from activated sludge, cold plasma wall-breaking sludge exhibited the highest efficiency, reaching 38.2% under ambient temperature. After the analysis, the toxic metal content in the extracted protein was near zero, which is a level other protein extraction methods via sludge breaking have not achieved to date, we attribute this efficiency to free electrons the cold plasma produce. These species promote the transformation of metal ions into atomic metals, thereby facilitating their removal.
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Affiliation(s)
- Pengyu Zhu
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, People's Republic of China
| | - Xiuyun Sun
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, People's Republic of China
| | - Kaijin Zhu
- Department of Environmental and Safety Engineering, Taiyuan Institute of Technology, Taiyuan, People's Republic of China
| | - Wenbo Li
- Department of Environmental and Safety Engineering, Taiyuan Institute of Technology, Taiyuan, People's Republic of China
| | - Qingling Le
- Department of Environmental and Safety Engineering, Taiyuan Institute of Technology, Taiyuan, People's Republic of China
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Cold Plasma Bubbling: Impact on Safety, Physicochemical Properties, and Nutritional Quality of Sesame Milk. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Evaluating the influence of cold plasma bubbling on protein structure and allergenicity in sesame milk. Allergol Immunopathol (Madr) 2023; 51:1-13. [PMID: 36924386 DOI: 10.15586/aei.v51isp1.783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Accepted: 12/21/2022] [Indexed: 03/16/2023]
Abstract
BACKGROUND Sesame is a traditional oilseed comprising essential amino acids. However, the presence of allergens in sesame is a significant problem in its consumption; thus, this study attempted to reduce these allergens in sesame oilseeds. OBJECTIVE The present study aimed to evaluate the effect of cold plasma processing on structural changes in proteins, and thereby the alteration of allergenicity in sesame milk. Method: Sesame milk (300 mL) was processed using atmospheric pressure plasma bubbling unit (dielectric barrier discharge, power: 200 V, and airflow rate: 16.6 mL/min) at different exposure times (10, 20, and 30 min). RESULTS The efficiency of plasma-bubbling unit as measured by electron paramagnetic resonance in terms of producing reactive hydroxyl (OH) radicals proved that generation of reactive species increased with exposure time. Further, the plasma-processed sesame milk subjected to sodium dodecyl sulfate-polyacrylamide gel electrophoresis and differential scanning calorimetery analysis revealed that plasma bubbling increased the oxidation of proteins with respect to bubbling time. The structural analysis by Fourier transform infrared spectroscopy and circular dichroism revealed that the secondary structure of proteins was altered after plasma application. This change in the protein structure helped in changing the immunoglobulin E (IgE)-binding epitopes of the protein, which in turn reduced the allergen-binding capacity by 23% at 20-min plasma bubbling as determined by the sandwich-type enzyme-linked immunosorbent assay. However, 30-min plasma bubbling intended to increase allergenicity, possibly because of increase in IgE binding due to the generation of neo epitopes. CONCLUSION These changes proved that plasma bubbling is a promising technology in oxidizing protein structure, and thereby reducing the allergenicity of sesame milk. However, increase in binding at 30-min bubbling is to be studied to facilitate further reduction of the binding capacity of IgE antibodies.
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Manoharan D, Stephen J, Radhakrishnan M. Study on the effect of atmospheric and low‐pressure plasma and its combination on the microbial reduction and quality of milk. J Food Saf 2022. [DOI: 10.1111/jfs.13018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dharini Manoharan
- Centre of excellence in nonthermal processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur, (Formerly Indian Institute of Food Processing Technology) Thanjavur India
| | - Jaspin Stephen
- Centre of excellence in nonthermal processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur, (Formerly Indian Institute of Food Processing Technology) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of excellence in nonthermal processing, National Institute of Food Technology, Entrepreneurship and Management – Thanjavur, (Formerly Indian Institute of Food Processing Technology) Thanjavur India
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Dharini M, Jaspin S, Jagan Mohan R, Mahendran R. Characterization of volatile aroma compounds in cold plasma‐treated milk. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Manoharan Dharini
- Centre of excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Stephen Jaspin
- Centre of excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Rangarajan Jagan Mohan
- Department of Food Product Development National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
| | - Radhakrishnan Mahendran
- Centre of excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship and Management Thanjavur India
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Anbarasan R, Jaspin S, Bhavadharini B, Pare A, Pandiselvam R, Mahendran R. Chlorpyrifos pesticide reduction in soybean using cold plasma and ozone treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113193] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Sarma C, Mummaleti G, Sivanandham V, Kalakandan S, Rawson A, Anandharaj A. Anthology of palm sap: The global status, nutritional composition, health benefits & value added products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Impact of Nisin in Combination with Sodium Benzoate and Calcium Carbonate on the Bacterial and Yeast Population of Coconut Neera (Coconut Inflorescence sap). JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.4.27] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A natural sap from mature coconut palm known as coconut neera is enriched with essential minerals and vitamins. Rapid microbial fermentation affects neera processing industries because it spoils the physicochemical properties. There are various methods in preservation that extend the shelf life of coconut neera. The addition of nisin is one of the methods which protect neera against fermentation. Therefore, the study is focused to identify the effective combination of nisin (50 ppm) with preservatives like sodium benzoate (500, and 1000 ppm), and calcium carbonate (2500, and 3000 ppm) at two different combinations in neera. At the end of 21 d, 3000 ppm calcium carbonate with 50 ppm nisin in N4 treatment had an effective reduction of 120 × 105 CFU/ml and 143 × 102 CFU/ml for total bacteria and total yeast count. The reduced microbial survival resulted in the pH of 10.45 ± 0.05, total soluble solids of 15.43 ± 0.12 °Brix, and total acidity of 1.11 ± 0.04 mg/ L, at this combination. The treatment of nisin with 3000 ppm calcium carbonate demonstrated the high red fluorescence bacterial cells than the treatment of nisin with 1000 ppm sodium benzoate. Additionally, the microorganisms in N4 treatment precipitated 65.34% Ca2+ from 79.96% in XRF intensity analysis. The synergistic effect of nisin and calcium carbonate explored their antimicrobial activity against the heterogeneous microbial population in coconut neera. The concentration of 3000 ppm calcium carbonate and nisin 50 ppm preserves the physicochemical and sensory qualities, up to 21 d at 4°C, and offer hope for the industrial-scale implementation.
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Sarma C, Mummaleti G, Kalakandan SK, Thamburaj S. Effect of hurdle preservation on quality attributes of Palmyra sap (
Borassus flabellifer
) for shelf‐life extension. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chayanika Sarma
- Department of Food Biotechnology Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
- Bharathidasan University Tiruchirappalli India
| | - Gopinath Mummaleti
- Department of Food Biotechnology Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Suresh Kumar Kalakandan
- Department of Food Biotechnology Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Suman Thamburaj
- Department of Food Biotechnology Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
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Sharanyakanth PS, Lokeswari R, Mahendran R. Plasma bubbling effect on essential oil yield, extraction efficiency, and flavor compound of
Cuminum cyminum
L. seeds. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13730] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Ramireddy Lokeswari
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Radhakrishnan Mahendran
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
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Pandiselvam R, Manikantan MR, Binu SM, Ramesh SV, Beegum S, Gopal M, Hebbar KB, Mathew AC, Kothakota A, Kaavya R, Shil S. Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation. Journal of Food Science and Technology 2021; 58:3589-3597. [PMID: 34366476 DOI: 10.1007/s13197-021-05088-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/27/2021] [Accepted: 03/26/2021] [Indexed: 10/21/2022]
Abstract
The study on fermentation kinetics of the coconut inflorescence sap is important to understand its shelf life at different storage conditions and to develop suitable value added products. The coconut inflorescence sap collected by using in-house developed coco-sap chiller device is called Kalparasa. The fermentation characteristics of Kalparasa were investigated at every 1-h interval under ambient (31 ± 2 °C) and refrigerated (5 ± 1 °C) storage conditions. The results reveal that pH of the sap and total sugar content decline rapidly under ambient conditions than under refrigerated conditions. Acidity, turbidity, and reducing sugar content significantly (p < 0.001) increases for the sap stored under ambient conditions. The reaction rate constant (k) of the vitamin C and total sugar degradation increases with the atmospheric fermentation. The degradation kinetics of vitamin C and total sugar in Kalparasa during natural fermentation (ambient condition) follow second-order equation whereas the reducing sugar follows the first-order equation.
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Affiliation(s)
- R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124 Kerala India
| | - M R Manikantan
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124 Kerala India
| | - Shalu M Binu
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124 Kerala India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124 Kerala India
| | - Shameena Beegum
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124 Kerala India
| | - Murali Gopal
- Crop Production Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124 Kerala India
| | - K B Hebbar
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124 Kerala India
| | - A C Mathew
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124 Kerala India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019 Kerala India
| | - R Kaavya
- Department of Food Engineering and Bioprocess Technology, Asian Institute of Technology, Pathumthani, Bangkok, 12120 Thailand.,Department of Food Technology, College of Food and Dairy Technology, TANUVAS, Chennai, 600052 Tamil Nadu India
| | - Sandip Shil
- ICAR-Central Plantation Crops Research Institute Research Centre, Jalpaiguri, West Bengal 735101 India
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Manoharan D, Stephen J, Radhakrishnan M. Study on low‐pressure plasma system for continuous decontamination of milk and its quality evaluation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15138] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Dharini Manoharan
- Centre of Excellence in Nonthermal Processing Technology Indian Institute of Food Processing TechnologyMinistry of Food Processing IndustriesGovt. of India Thanjavur India
| | - Jaspin Stephen
- Centre of Excellence in Nonthermal Processing Technology Indian Institute of Food Processing TechnologyMinistry of Food Processing IndustriesGovt. of India Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing Technology Indian Institute of Food Processing TechnologyMinistry of Food Processing IndustriesGovt. of India Thanjavur India
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