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Leon A, Logegaray V, Casajús V, Perini M, Lourenco AB, Salinas C, Jara AR, Civello P, Galelli M, Martínez G, Picallo A, Frezza D. Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot. FOOD SCI TECHNOL INT 2023:10820132231199509. [PMID: 37680127 DOI: 10.1177/10820132231199509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/09/2023]
Abstract
Demand for fresh vegetables has led to development studies in postharvest area mainly focused on minimizing and look for alternatives to chemical additives for food preservation. The use of natural derived edible coatings emerges as a promising alternative for maintaining quality of vegetables. The objective of this study was to evaluate the effect of Aloe vera gel in minimally processed carrot during postharvest storage. Samples with different degrees of processing were immersed in Aloe vera gel, packaged polyolefin bags, and stored in refrigerated chambers at 5 °C for 12 days. Different organoleptic and quality parameters were evaluated. In general, the samples treated with Aloe vera gel showed less quality loss and a lower increment in the bleaching index. Moreover, sensory analysis allowed to establish that carrots processed in slices and shredded and coated with the gel had a more flavorful taste and higher moisture content. Aloe vera treatment did not influence the microbiological growth of bacteria and fungi during storage. Regarding nutritional quality, the treated samples showed a higher accumulation or lower degradation of phenols, flavonoids, and carotenoids, probably generating in this way, a higher antioxidant capacity in these samples. Finally, Aloe vera gel treatment did not influence sugar dynamics in any of the samples. It can be concluded that the treatment with Aloe vera gel allows maintaining a better organoleptic and nutritional quality of carrots with different degrees of processing during refrigerated storage.
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Affiliation(s)
- Adrián Leon
- Facultad de Agronomía, Universidad de Buenos Aires (UBA), Buenos Aires, Argentina
| | - Verónica Logegaray
- Facultad de Agronomía, Universidad de Buenos Aires (UBA), Buenos Aires, Argentina
| | - Victoria Casajús
- Instituto de Fisiología Vegetal (INFIVE), UNLP-CONICET, Buenos Aires, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), La Plata, Buenos Aires, Argentina
| | - Mauro Perini
- Instituto de Fisiología Vegetal (INFIVE), UNLP-CONICET, Buenos Aires, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), La Plata, Buenos Aires, Argentina
| | | | - Corel Salinas
- Instituto de Fisiología Vegetal (INFIVE), UNLP-CONICET, Buenos Aires, Argentina
| | - Andrea Reyes Jara
- Instituto de Fisiología Vegetal (INFIVE), UNLP-CONICET, Buenos Aires, Argentina
| | - Pedro Civello
- Instituto de Fisiología Vegetal (INFIVE), UNLP-CONICET, Buenos Aires, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), La Plata, Buenos Aires, Argentina
| | - Mirta Galelli
- Facultad de Agronomía, Universidad de Buenos Aires (UBA), Buenos Aires, Argentina
| | - Gustavo Martínez
- Instituto de Fisiología Vegetal (INFIVE), UNLP-CONICET, Buenos Aires, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), La Plata, Buenos Aires, Argentina
| | - Alejandra Picallo
- Facultad de Agronomía, Universidad de Buenos Aires (UBA), Buenos Aires, Argentina
| | - Diana Frezza
- Facultad de Agronomía, Universidad de Buenos Aires (UBA), Buenos Aires, Argentina
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Jiang S, Yu M, Jiang P, Nakamura Y, Qi H. Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2132261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Meiqi Yu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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Guo Q, Wang N, Liu H, Li Z, Lu L, Wang C. The bioactive compounds and biological functions of Asparagus officinalis L. – A review. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103727] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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Kahlon TS, Avena-Bustillos RJ, Brichta JL, Kahlon AK. High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals. Foods 2019; 8:foods8110591. [PMID: 31752409 PMCID: PMC6915643 DOI: 10.3390/foods8110591] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/12/2019] [Accepted: 11/15/2019] [Indexed: 12/11/2022] Open
Abstract
Whole grain quinoa and wheat, high-protein vegetable flatbreads were evaluated by tasters and a physical analysis was conducted. The objective was to produce nutritious, tasty gluten-free (quinoa) as well as gluten-containing (wheat) flatbreads. Flatbreads were Quinoa Peanut Oilcake Broccoli (QPCBROC), Wheat Peanut Oilcake Broccoli (WPCBROC), Quinoa Peanut Oilcake Beets (QPCBEET) and Wheat Peanut Oilcake Beets (WPCBEET). Peanut Oilcake would increase protein and add value to this farm byproduct. Bile acid binding broccoli and beets with cholesterol-lowering potential were used. Tasters preferred QPCBROC flatbreads for all sensory parameters. Acceptance of flatbreads was QPCBROC (83%), WPCBROC (70%), QPCBEET (78%) and WPCBEET (69%); these values were statistically similar. The objective of ≥25% protein content was exceeded by 5–8% and that of ≥70% acceptance was adequately achieved. These flatbreads were low in fat (5–6%) and contained essential minerals (4%) with only ≤1% added salt. Porosity and expansion data suggest that these flatbreads would take up relatively little shelf space. These flatbreads require only three ingredients and can be made in a household kitchen or by commercial production. These flatbreads offer a nutritious, tasty choice for all, and quinoa flatbreads offer an option for gluten-sensitive individuals.
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Singh J, Metrani R, Shivanagoudra SR, Jayaprakasha GK, Patil BS. Review on Bile Acids: Effects of the Gut Microbiome, Interactions with Dietary Fiber, and Alterations in the Bioaccessibility of Bioactive Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9124-9138. [PMID: 30969768 DOI: 10.1021/acs.jafc.8b07306] [Citation(s) in RCA: 91] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Bile acids are cholesterol-derived steroid molecules that serve various metabolic functions, particularly in the digestion of lipids. Gut microbes produce unconjugated and secondary bile acids through deconjugation and dehydroxylation reactions, respectively. Alterations in the gut microbiota have profound effects on bile acid metabolism, which can result in the development of gastrointestinal and metabolic diseases. Emerging research shows that diets rich in dietary fiber have substantial effects on the microbiota and human health. Plant-based foods are primary sources of bioactive compounds and dietary fiber, which are metabolized by microbes to produce different metabolites. However, the bioaccessibility of these compounds are not well-defined. In this review, we discuss the interaction of bile acids with dietary fiber, the gut microbiota, and their role in the bioaccessibility of bioactive compounds. To understand the possible mechanism by which bile acids bind fiber, molecular docking was performed between different dietary fiber and bile salts.
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Affiliation(s)
- Jashbir Singh
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences , Texas A&M University , 1500 Research Parkway , Suite A120, College Station , Texas 77845 , United States
| | - Rita Metrani
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences , Texas A&M University , 1500 Research Parkway , Suite A120, College Station , Texas 77845 , United States
| | - Siddanagouda R Shivanagoudra
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences , Texas A&M University , 1500 Research Parkway , Suite A120, College Station , Texas 77845 , United States
| | - Guddadarangavvanahally K Jayaprakasha
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences , Texas A&M University , 1500 Research Parkway , Suite A120, College Station , Texas 77845 , United States
| | - Bhimanagouda S Patil
- Vegetable and Fruit Improvement Center, Department of Horticultural Sciences , Texas A&M University , 1500 Research Parkway , Suite A120, College Station , Texas 77845 , United States
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Abstract
Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.
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Šamec D, Urlić B, Salopek-Sondi B. Kale ( Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement. Crit Rev Food Sci Nutr 2018; 59:2411-2422. [PMID: 29557674 DOI: 10.1080/10408398.2018.1454400] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Kale (Brassica oleracea var. acephala) is a cruciferous vegetable, characterized by leaves along the stem, which, in recent years, have gained a great popularity as a ´superfood´. Consequently, in a popular culture it is listed in many ´lists of the healthiest vegetables´. Without the doubt, a scientific evidences support the fact that cruciferous vegetables included in human diet can positively affect health and well-being, but remains unclear why kale is declared superior in comparison with other cruciferous. It is questionable if this statement about kale is triggered by scientific evidence or by some other factors. Our review aims to bring an overview of kale's botanical characteristics, agronomic requirements, contemporary and traditional use, macronutrient and phytochemical content and biological activity, in order to point out the reasons for tremendous kale popularity.
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Affiliation(s)
- Dunja Šamec
- a Ruđer Bošković Institute, Department for Molecular Biology , Zagreb , Croatia
| | - Branimir Urlić
- b Institute for Adriatic Crops and Karst Reclamation , Split , Croatia
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A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. Int J Gastron Food Sci 2016. [DOI: 10.1016/j.ijgfs.2015.11.001] [Citation(s) in RCA: 139] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Isleroglu H, Kemerlı-Kalbaran T, Özdestan-Ocak Ö, Üren A, Kaymak-Ertekin F. Steam Assisted Hybrid Cooking Behavior ofSemitendinosusMuscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1058276] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Yao Y, Cheng X, Ren G. A 90-day study of three bruchid-resistant mung bean cultivars in Sprague-Dawley rats. Food Chem Toxicol 2014; 76:80-5. [PMID: 25533792 DOI: 10.1016/j.fct.2014.11.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2014] [Revised: 10/24/2014] [Accepted: 11/24/2014] [Indexed: 11/18/2022]
Abstract
Mung bean has been traditionally and widely used as an edible and medicinal plant in the South and Southeast Asia. Bruchid resistance mung bean has more potential in commercial use, but scarcely been evaluated for safety through standard in vivo toxicological studies. In the present study, subchronic oral toxicity studies of bruchid-resistant mung bean were designed and conducted in Sprague-Dawley (SD) rats for 90 days. During the subchronic oral toxicity study, no mortality and toxicologically significant changes in clinical signs, food consumption, opthalmoscopic examination, hematology, clinical biochemistry, macroscopic findings, organ weights and histopathological examination were noted in animal administered diet containing bruchid-resistant mung bean. These results demonstrated that bruchid resistant mung bean is as safe as conventional mung bean.
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Affiliation(s)
- Yang Yao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Xuzhen Cheng
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Guixing Ren
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
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Mendonça PV, Serra AC, Silva CL, Simões S, Coelho JF. Polymeric bile acid sequestrants—Synthesis using conventional methods and new approaches based on “controlled”/living radical polymerization. Prog Polym Sci 2013. [DOI: 10.1016/j.progpolymsci.2012.09.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Viuda-Martos M, López-Marcos M, Fernández-López J, Sendra E, López-Vargas J, Pérez-Álvarez J. Role of Fiber in Cardiovascular Diseases: A Review. Compr Rev Food Sci Food Saf 2010. [DOI: 10.1111/j.1541-4337.2009.00102.x] [Citation(s) in RCA: 134] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kahlon TS, Chiu MCM, Chapman MH. Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage. Nutr Res 2009; 28:351-7. [PMID: 19083431 DOI: 10.1016/j.nutres.2008.03.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2007] [Revised: 02/25/2008] [Accepted: 03/11/2008] [Indexed: 11/29/2022]
Abstract
Bile acid binding capacity has been related to the cholesterol-lowering potential of foods and food fractions. Lowered recirculation of bile acids results in utilization of cholesterol to synthesize bile acid and reduced fat absorption. Secondary bile acids have been associated with increased risk of cancer. Bile acid binding potential has been related to lowering the risk of heart disease and that of cancer. Previously, we have reported bile acid binding by several uncooked vegetables. However, most vegetables are consumed after cooking. How cooking would influence in vitro bile acid binding of various vegetables was investigated using a mixture of bile acids secreted in human bile under physiological conditions. Eight replicate incubations were conducted for each treatment simulating gastric and intestinal digestion, which included a substrate only, a bile acid mixture only, and 6 with substrate and bile acid mixture. Cholestyramine (a cholesterol-lowering, bile acid binding drug) was the positive control treatment and cellulose was the negative control. Relative to cholestyramine, in vitro bile acid binding on dry matter basis was for the collard greens, kale, and mustard greens, 13%; broccoli, 10%; Brussels sprouts and spinach, 8%; green bell pepper, 7%; and cabbage, 5%. These results point to the significantly different (P < or = .05) health-promoting potential of collard greens = kale = mustard greens > broccoli > Brussels sprouts = spinach = green bell pepper > cabbage as indicated by their bile acid binding on dry matter basis. Steam cooking significantly improved the in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage compared with previously observed bile acid binding values for these vegetables raw (uncooked). Inclusion of steam-cooked collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage in our daily diet as health-promoting vegetables should be emphasized. These green/leafy vegetables, when consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer, advance human nutrition research, and improve public health.
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