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Tong SC, Siow LF, Tang TK, Lee YY. Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review. Crit Rev Food Sci Nutr 2022; 64:4603-4621. [PMID: 36377721 DOI: 10.1080/10408398.2022.2143477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.
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Affiliation(s)
- S C Tong
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - L F Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - T K Tang
- School of Food Studies and Gastronomy, Taylor's University, Subang Jaya, Selangor, Malaysia
| | - Y Y Lee
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
- Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
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2
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Nonthermal Food Processing: A Step Towards a Circular Economy to Meet the Sustainable Development Goals. Food Chem X 2022; 16:100516. [DOI: 10.1016/j.fochx.2022.100516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 10/24/2022] [Accepted: 11/16/2022] [Indexed: 11/18/2022] Open
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3
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Inactivation and recovery of bacterial strains, individually and mixed, in milk after high pressure processing. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105147] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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4
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A comparative study on the textural and nutritional profile of high pressure and minimally processed pineapple. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3734-3742. [PMID: 34471297 DOI: 10.1007/s13197-020-04831-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/25/2020] [Accepted: 10/01/2020] [Indexed: 01/08/2023]
Abstract
High pressure processing of pineapple has potential implication in food industry. The impact of high pressure (HP) processing and minimal processing, on quality parameters of pineapple was analysed. Changes in the pineapple quality in terms of texture, colour, total flavonoids, total polyphenols, vitamin C and sensory properties were investigated within the domain of 100-300 MPa and 5-20 min. Quality changes induced by HP processing was compared with the minimally processed pineapple. High pressure processing significantly (p < 0.0001) affect the firmness, total flavonoids, total polyphenols, vitamin C and colour values and were significantly increased in HP processed samples, while in minimal processed samples, these quality attributes exhibited a major degradation. On the basis of quality analysis, microbial quality and sensory assessment, high pressure treatment at 300 MPa for 10 min was found to be suitable for preserving the quality of pineapple up to 16th day in refrigeration condition.
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5
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Pérez-Lamela C, Franco I, Falqué E. Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review. Molecules 2021; 26:5265. [PMID: 34500700 PMCID: PMC8434123 DOI: 10.3390/molecules26175265] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 12/16/2022] Open
Abstract
Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.
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Affiliation(s)
- Concepción Pérez-Lamela
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain
| | - Inmaculada Franco
- Food Technology Area, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain;
| | - Elena Falqué
- Analytical Chemistry Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo–Ourense Campus, E32004 Ourense, Spain;
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Škegro M, Putnik P, Bursać Kovačević D, Kovač AP, Salkić L, Čanak I, Frece J, Zavadlav S, Ježek D. Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies. Foods 2021; 10:1167. [PMID: 34071017 PMCID: PMC8224750 DOI: 10.3390/foods10061167] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/11/2021] [Accepted: 05/20/2021] [Indexed: 11/23/2022] Open
Abstract
This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, v/v), carrot (20%, v/v), chokeberry (5%, v/v), Indian banana puree (10%, w/v), and almond drink (15%, v/v). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.
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Affiliation(s)
- Marko Škegro
- Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (M.Š.); (D.J.)
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia;
| | - Danijela Bursać Kovačević
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.P.K.); (L.S.)
| | - Ana Petra Kovač
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.P.K.); (L.S.)
| | - Lidija Salkić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.P.K.); (L.S.)
| | - Iva Čanak
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.Č.); (J.F.)
| | - Jadranka Frece
- Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (I.Č.); (J.F.)
| | - Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia;
| | - Damir Ježek
- Department of Process Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (M.Š.); (D.J.)
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Al-Ghamdi S, Sonar CR, Patel J, Albahr Z, Sablani SS. High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: Microbial safety, nutrient, quality, and packaging evaluation. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107233] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Prado JM, Veggi PC, Náthia-Neves G, Meireles MAA. Extraction Methods for Obtaining Natural Blue Colorants. CURR ANAL CHEM 2020. [DOI: 10.2174/1573411014666181115125740] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Background:
Blue is a color not often present in food. Even so, it is especially attractive
to children. Today, most blue coloring agents used by the food industry are synthetic. With increasing
health issues concern by the scientific community and the general population, there is a trend to look
for natural alternatives to most synthetic products. There only exist few natural blue colorants, which
are presented in a literature survey, along with the methods currently used for their recovery from
natural sources. The best extraction methods and process parameters for the extraction of blue anthocyanins,
iridoids and phycocyanin are discussed.
Methods:
A literature survey was conducted to detect the main sources of blue colorants found in nature.
The focus was on the extraction methods used to recover such molecules, with the objective of
finding efficient and environmentally safe techniques for application at industrial level, and, thus, allowing
the production of natural blue colorants at scale high enough for food industry consumption.
Results:
The main natural blue colorants found in literature are anthocyanins, phycocyanin, and genipin.
While anthocyanins can be recovered from a variety of plants, the source of phycocyanin are
algae, and genipin can be obtained specifically from Gardenia jasminoides Ellis and Genipa americana
L. Several extraction techniques have been applied to recover blue colorants from such sources,
from classical methods using organic solvents, to more sophisticated technologies as ultrasoundassisted
extraction, supercritical fluid extraction, pressurized liquid extraction, high-pressure extraction,
and enzyme-assisted extraction.
Conclusion:
There is great potential for anthocyanins, phycocyanin and genipin use as natural food
additives with health benefits, besides imparting color. However, the technologies for the colorants
recovery and application are not mature enough. Therefore, this area is still developing, and it is necessary
to evaluate the economic feasibility of the proposed extraction processes, along with the safety
and acceptance of colored food using these additives.
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Affiliation(s)
- Juliana M. Prado
- Engineering, Modeling and Applied Social Sciences Center (CECS), Federal University of ABC (UFABC), Av. dos Estados, 5001, 09210-580, Santo Andre, SP, Brazil
| | - Priscilla C. Veggi
- Federal University of Sao Paulo (UNIFESP), School of Chemical Engineering, 210 Sao Nicolau Street, 09913-030, Diadema, SP, Brazil
| | - Grazielle Náthia-Neves
- LASEFI/DEA/FEA (College of Food Engineering)/ UNICAMP (University of Campinas), Rua Monteiro Lobato, 80; 13083-862, Campinas, SP, Brazil
| | - M. Angela A. Meireles
- LASEFI/DEA/FEA (College of Food Engineering)/ UNICAMP (University of Campinas), Rua Monteiro Lobato, 80; 13083-862, Campinas, SP, Brazil
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Baipong S, Apichartsrangkoon A, Worametrachanon S, Tiampakdee A, Sriwattana S, Phimolsiripol Y, Kreungngern D, Sintuya P. Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with
Lactobacillus casei
01 supplement. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14442] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sasitorn Baipong
- Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
| | | | | | | | | | | | - Danchai Kreungngern
- Division of Food Science and Technology Faculty of Science and Technology Kamphaeng Phet Rajabhat University Kamphaeng Phet Thailand
| | - Panlop Sintuya
- Institute of Product Quality and Standardization Maejo University Chiang Mai Thailand
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Hsiao YT, Wang CY. Microbial Shelf-Life, Starch Physicochemical Properties, and in Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing. Molecules 2020; 25:E2516. [PMID: 32481610 PMCID: PMC7321331 DOI: 10.3390/molecules25112516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/25/2020] [Accepted: 05/25/2020] [Indexed: 12/02/2022] Open
Abstract
This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 600 MPa and HTST caused a higher degree of gelatinization in pigeon pea milk, with enthalpy of gelatinization (∆H) being undetectable for both treatments. In contrast, HPP at 400 MPa led to an increase in the onset temperature, peak temperature, and conclusion temperature, and a decrease in ∆H, with gelatinization percentages only reaching 18.4%. Results of an in vitro digestibility experiment indicate that maximum resistant starch and slowly digestible starch contents as well as a decreased glycemic index were achieved with HPP at 400 MPa. These results demonstrate that HPP not only prolongs the shelf-life of pigeon pea milk but also alters the structural characteristics of starches and enhances the nutritional value.
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Affiliation(s)
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan;
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11
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Oliveira PMD, Leite Júnior BRDC, Martins EMF, Cristianini M, Martins ML, Vieira ÉNR, Binoti ML, Paula DDA, Ramos AM. Impact of high pressure and thermal processing on probiotic mixed mango and carrot juices. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14530] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
| | | | | | - Marcelo Cristianini
- School of Food Engineering, Department of Food Technology (UNICAMP/FEA‐DTA) University of Campinas Campinas Brazil
| | - Maurilio Lopes Martins
- Food Science and Technology Department (DCTA/IF Sudeste MG) Federal Institute of Southeast of Minas Gerais Rio Pomba Brazil
| | | | | | | | - Afonso Mota Ramos
- Food Technology Department Federal University of Viçosa Viçosa Brazil
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12
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Huang HW, Hsu CP, Wang CY. Healthy expectations of high hydrostatic pressure treatment in food processing industry. J Food Drug Anal 2019; 28:1-13. [PMID: 31883597 DOI: 10.1016/j.jfda.2019.10.002] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 10/05/2019] [Accepted: 10/23/2019] [Indexed: 12/19/2022] Open
Abstract
High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology which has already been applied in the food industries. Besides maintaining the food safety and quality, HPP also has potential applications in the enhancement of the health benefits of food products. This study examines the current progress of research on the use of HPP in the development of health foods. Through HPP, the nutritional value of food products can be enhanced or retained, including promotes the biosynthesis of γ-aminobutyric acid (GABA) in the food materials, retains immunoglobulin components in dairy products, increases resistant starch content in cereals, and reduces the glycemic index of fruit and vegetable products, which facilitates better control of blood glucose levels and decreases calorie intake. HPP can also be utilized as a hurdle technology in combination with existing processing technologies for the development of low-sodium food products and the maintenance of microbial safety, thereby lowering the risk of triggering cardiovascular disease. Additionally, HPP can be used to enhance the diversity of probiotic food products. Appropriate sporogenous probiotics can be screened and added to various high-pressure processed food products as a certain bacterial count is still retained in the products after HPP. As HPP causes physical damage to the structures of food products, it can also be used as a synergistic extraction technology to enhance the extraction efficiency of functional components, thereby reducing extraction time. By applying HPP in the extraction of functional components from food waste, the production costs of such components can be effectively reduced. This study provides a summary of the mechanisms by which HPP enhances the health benefits of food products and the current progress of relevant research. HPP possesses huge potential in the development of novel health foods and may provide an abundance of benefits to human health in the future.
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Affiliation(s)
- Hsiao-Wen Huang
- Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan
| | - Chiao-Ping Hsu
- Food Industry Research and Development Institute, Chiayi, 60060, Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin, 632, Taiwan.
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13
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A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts. J CHEM-NY 2019. [DOI: 10.1155/2019/8706061] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Square wave voltammetry (SWV) analysis was used to assess the antioxidant interactions (synergism, addition, and antagonism) of fruit mixture extracts from grape (G), lemon (L), and blueberry (B) obtained by conventional extraction, ultrasound-assisted extraction, and high hydrostatic pressure extraction. The experimental results showed antagonistic antioxidant effects in all binary mixture extracts (L-G, L-B, and G-B). In DPPH and FRAP assays, the greatest antioxidant capacity was found in the G-B mixture (108.7 and 108.8 μmol TE g−1 dry extract, respectively) obtained by high hydrostatic pressure extraction; however, there were no significant differences when measured by ultrasound-assisted extraction. For TPC and TFC assays, the greatest values were for G-B (6.67 mg GA g−1 dry extract) and L-G (1.63 mg QE g−1 dry extract), respectively. SWV experiments showed antagonistic behavior in the mixtures. Among the different ratios of the fruit mixture extracts evaluated by SWV, 1 : 1 (w/w) combination showed the greatest antagonistic antioxidant effects. SWV suggests the components of the mixture with the highest antioxidant capacity oxidize after mixing. The results indicate that the presence of natural bioactive antioxidants in fruit mixtures does not guarantee that the interactions are synergistic.
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14
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Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.001] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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15
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Casado N, Morante-Zarcero S, Pérez-Quintanilla D, Câmara JS, Sierra I. Dispersive Solid-Phase Extraction of Polyphenols from Juice and Smoothie Samples Using Hybrid Mesostructured Silica Followed by Ultra-high-Performance Liquid Chromatography-Ion-Trap Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:955-967. [PMID: 30571103 DOI: 10.1021/acs.jafc.8b05578] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A wormhole-like mesostructured silica was synthesized and modified with octadecylsilane (C18) groups. The resulting hybrid material (HMS-C18) was characterized and evaluated as sorbent for simultaneous extraction of 20 polyphenols from mixed fruit-vegetable juices and smoothies by dispersive solid-phase extraction (dSPE). The samples were first subjected to solvent extraction followed by dSPE procedure. The extraction step was optimized and combined with a reversed-phase ultra-high-performance liquid chromatography method coupled to ion-trap tandem mass spectrometry (UHPLC-IT-MS/MS), which was also optimized. HMS-C18 showed high potential to extract and purify the target analytes, being more effective than commercial C18 amorphous silica. The proposed method was validated for both samples, obtaining average recoveries from 57% to 99% with relative standard deviations lower than 9%. Its applicability in the analysis of commercial mixed fruit-vegetable juices and smoothies revealed mainly contents of rutin, 4-hydroxybenzoic acid, chlorogenic acid, epicatechin, caffeic acid, and naringin in the samples analyzed.
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Affiliation(s)
- Natalia Casado
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T , Universidad Rey Juan Carlos , C/Tulipán s/n , 28933 Móstoles , Madrid , Spain
| | - Sonia Morante-Zarcero
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T , Universidad Rey Juan Carlos , C/Tulipán s/n , 28933 Móstoles , Madrid , Spain
| | - Damián Pérez-Quintanilla
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T , Universidad Rey Juan Carlos , C/Tulipán s/n , 28933 Móstoles , Madrid , Spain
| | - José S Câmara
- CQM-Centro de Química da Madeira , Centro de Ciências Exactas e da Engenharia da Universidade da Madeira , Campus Universitário da Penteada, 9000-390 Funchal , Portugal
- Departamento de Química , Faculdade de Ciências e Engenharia da Universidade da Madeira , Campus Universitário da Penteada, 9000-390 Funchal , Portugal
| | - Isabel Sierra
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T , Universidad Rey Juan Carlos , C/Tulipán s/n , 28933 Móstoles , Madrid , Spain
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16
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Fernández-Jalao I, Sánchez-Moreno C, De Ancos B. Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden Delicious’ from different geographical origin. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.06.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Tsai MJ, Cheng MC, Chen BY, Wang CY. Effect of high-pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13751] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Min-Ju Tsai
- Experimental Forest; National Taiwan University; No.12, Sec. 1, ChienShan Rd. Chu-Shan Nantou 55750 Taiwan
| | - Ming-Ching Cheng
- Department of Health Food; Chung Chou University of Science and Technology; No. 6, Lane 2, Sec. 3, Shanjiao Rd., Yuanlin Township, Changhua County 510 Yuanlin Taiwan
| | - Bang-Yuan Chen
- Department of Food Science; Fu Jen Catholic University; Taipei 24205 Taiwan
| | - Chung-Yi Wang
- Experimental Forest; National Taiwan University; No.12, Sec. 1, ChienShan Rd. Chu-Shan Nantou 55750 Taiwan
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18
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Soquetta MB, Terra LDM, Bastos CP. Green technologies for the extraction of bioactive compounds in fruits and vegetables. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1411978] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Marcela Bromberger Soquetta
- Department of Process Engineering, Technology Center, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Lisiane de Marsillac Terra
- Department of Process Engineering, Technology Center, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | - Caroline Peixoto Bastos
- Center of Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
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19
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Xia Q, Li Y. Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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Assessment of high pressure processed mandarin juice in the headspace by using electronic nose and chemometric analysis. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.05.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Petruzzi L, Campaniello D, Speranza B, Corbo MR, Sinigaglia M, Bevilacqua A. Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview. Compr Rev Food Sci Food Saf 2017; 16:668-691. [DOI: 10.1111/1541-4337.12270] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/03/2017] [Accepted: 04/25/2017] [Indexed: 01/25/2023]
Affiliation(s)
- Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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Quality changes of litchi ( Litchi chinensis Sonn.) in syrup due to thermal and high pressure processes. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.037] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Wang F, Du BL, Cui ZW, Xu LP, Li CY. Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. FOOD SCI TECHNOL INT 2016; 23:119-127. [PMID: 27413016 DOI: 10.1177/1082013216659610] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.
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Affiliation(s)
- Fan Wang
- 1 Department of Functional Food and Bioactive compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.,2 Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Bao-Lei Du
- 1 Department of Functional Food and Bioactive compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.,3 College of Food Science and Engineering, Harbin University of Commerce, Harbin, China
| | - Zheng-Wei Cui
- 2 Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Li-Ping Xu
- 3 College of Food Science and Engineering, Harbin University of Commerce, Harbin, China
| | - Chun-Yang Li
- 1 Department of Functional Food and Bioactive compounds, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
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