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Çelebi Y, Kavrut E, Bulut M, Çetintaş Y, Tekin A, Hayaloğlu AA, Alwazeer D. Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage. Food Chem 2024; 448:139185. [PMID: 38574715 DOI: 10.1016/j.foodchem.2024.139185] [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] [Received: 12/24/2023] [Revised: 03/18/2024] [Accepted: 03/27/2024] [Indexed: 04/06/2024]
Abstract
The impact of hydrogen (H2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H2-producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 °C for 12 days. Other MBMs were vacuumed and gassed with H2 or N2. At the end of storage, the lowest browning index values were for H2 and H2-P-Mg samples. H2- PMg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H2, N2, H2-P-Mg, and VP samples. Using the H2-P-Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.
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Affiliation(s)
- Yasemin Çelebi
- Department of Food Processing, Eşme Vocational School, Uşak University, Uşak 64600, Türkiye
| | - Enes Kavrut
- Igdir Vocational School, Hotel, Restaurant and Catering Services Department, 76002, Igdir, Türkiye; Innovative Food Technologies Development, Application and Research Center, Igdir University, 76002 Igdir, Türkiye
| | - Menekşe Bulut
- Department of Food Engineering, Faculty of Engineering, Igdir University, 76002 Igdir, Türkiye; Innovative Food Technologies Development, Application and Research Center, Igdir University, 76002 Igdir, Türkiye
| | - Yunus Çetintaş
- Food Analysis Application and Research Center, Research Laboratories Center, Muğla Sıtkı Koçman University, 48000 Muğla, Türkiye.
| | - Ali Tekin
- Department of Food Technology, Vocational School of Keban, Firat University, 23700 Keban, Elazig, Türkiye; Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Türkiye.
| | - Ali Adnan Hayaloğlu
- Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Türkiye.
| | - Duried Alwazeer
- Innovative Food Technologies Development, Application and Research Center, Igdir University, 76002 Igdir, Türkiye; Department of Nutrition and Dietetics, Faculty of Health Sciences, Igdir University, 76002 Iğdır, Türkiye.
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Yurt B. Effect of Hydrogen-Enriched Solvents on the Extraction of Phytochemicals in Propolis. ACS OMEGA 2023; 8:14264-14270. [PMID: 37091398 PMCID: PMC10116537 DOI: 10.1021/acsomega.3c01673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Accepted: 03/31/2023] [Indexed: 05/03/2023]
Abstract
Propolis, one of the most important bee products, cannot be used in its raw form. The efficiency of the bioactive components of propolis increases with the extraction process. The choice of solvent to be used in the extraction of propolis is effective in determining the properties of the extract. Ethanol is the most widely used solvent, which significantly increases the efficiency of its bioactive components in the extraction of propolis. Effective nonalcohol-based extraction techniques have become important since alcohol-based extracts cause some discomfort and cannot be used in people with alcohol intolerance. The use of water in propolis extraction is less preferred than ethanol because it does not thoroughly dissolve the bioactive components. In this study, the effect of incorporating hydrogen into solvents (water, ethanol, and methanol) on the extraction of total phenolic content, total flavonoid content, antioxidant activities, and phenolic compound profile of the propolis sample was evaluated. Incorporation of H2 into water, ethanol, and methanol led to an increase in total phenolic content by 19.08, 5.43, and 12.71% and in the total flavonoid content by 28.97, 17.13, and 2.06%, respectively. Besides, the highest increases in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activities were observed in hydrogen-rich water (4.4%) and hydrogen-rich ethanol (32.4%) compared to their counterparts, respectively. On the other hand, incorporation of H2 into different solvents led to significant increases in different phenolics, and it was observed that the level of change was dependent on the type of the phenolic compound and the solvent used. This study is important in terms of using hydrogen-enriched solvents to extract phenolics from propolis for the first time. Using hydrogen-rich solvents, specifically hydrogen-rich water, was observed to be an effective method for the improvement of phytochemical extraction efficiency in propolis.
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ALWAZEER D, ELNASANELKASIM MA, ÇİÇEK S, Engin T, Çiğdem A, Karaoğul E. Comparative Study of Phytochemical Extraction Using Hydrogen-Rich Water and Supercritical Fluid Extraction Methods. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.01.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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4
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The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk's Concentrated Cream. Molecules 2023; 28:molecules28031310. [PMID: 36770977 PMCID: PMC9920498 DOI: 10.3390/molecules28031310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
Concentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H2) and nitrogen (N2) affects the quality properties and shelf life of CC. For this purpose, lipolysis, oxidation, color, microbiological, and free fatty acid development and the fatty acid composition of modified atmosphere packaged (MAP) CC samples were studied for 28 days. For MAP1, 96% N2 + 4% H2 was used, and for MAP2, 100% N2 and air was used for the control group. During storage, MAP1 samples remained at lower lipolysis (ADV and FFA) and oxidation levels than MAP2 and the control group. The MAP1 and MAP2 methods preserved the color of the samples and reduced the microbial growth rate. A lower formation of free fatty acids was observed in the samples packed with MAP1 and MAP2 than in the control group. The results showed that hydrogen gas positively affected the quality and storage time of samples.
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Hydrogen-Rich Water Can Restrict the Formation of Biogenic Amines in Red Beet Pickles. FERMENTATION 2022. [DOI: 10.3390/fermentation8120741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Fermented foods are considered the main sources of biogenic amines (BAs) in the human diet while lactic acid bacteria (LAB) are the main producers of BAs. Normal water (NW) and hydrogen-rich water (HRW) were used for preparing red beet pickles, i.e., NWP and HRWP, respectively. The formation of BAs, i.e., aromatic amines (tyramine, 2-phenylethylamine), heterocyclic amines (histamine, tryptamine), and aliphatic di-amines (putrescine), was analyzed in both beet slices and brine of NWPs and HRWPs throughout the fermentation stages. Significant differences in redox value (Eh7) between NWP and HRWP brine samples were noticed during the first and last fermentation stages with lower values found for HRWPs. Total mesophilic aerobic bacteria (TMAB), yeast–mold, and LAB counts were higher for HRWPs than NWPs for all fermentation stages. Throughout fermentation stages, the levels of all BAs were lower in HRWPs than those of NWPs, and their levels in brines were higher than those of beets. At the end of fermentation, the levels (mg/kg) of BAs in NWPs and HRWPs were, respectively: tyramine, 72.76 and 61.74 (beet) and 113.49 and 92.67 (brine), 2-phenylethylamine, 48.00 and 40.00 (beet) and 58.01 and 50.19 (brine), histamine, 67.89 and 49.12 (beet) and 91.74 and 70.92 (brine), tryptamine, 93.14 and 77.23 (beet) and 119.00 and 93.11 (brine), putrescine, 81.11 and 63.56 (beet) and 106.75 and 85.93 (brine). Levels of BAs decreased by (%): 15.15 and 18.35 (tyramine), 16.67 and 13.44 (2-phenylethylamine), 27.65 and 22.7 (histamine), 17.09 and 21.76 (tryptamine), and 21.64 and 19.5 (putrescine) for beet and brine, respectively, when HRW was used in pickle preparation instead of NW. The results of this study suggest that the best method for limiting the formation of BAs in pickles is to use HRW in the fermentation phase then replace the fermentation medium with a new acidified and brined HRW followed by a pasteurization process.
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Abstract
The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H2), and 10% and 66% (Mg) for the 60th and 90th days, respectively. Peroxide value (mEq O2/kg) increased to 2.76 and 8.83 (control), 1.92 and 7.25 (H2), and 2.02 and 8.12 (Mg) for the 60th and 90th days. HRW samples showed the lowest acid degree value (ADV) and the highest color notes (L*, C*, and h). The HRW treatment of raw butter has shown improving effects on the product without any harmful residuals in the final product or the environment.
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7
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Electric field direction-induced gas/water selectively entering nanochannel. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Alwazeer D, Ceylan MM, Bulut M, Koyuncu M. Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter. J Food Saf 2022. [DOI: 10.1111/jfs.13005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Duried Alwazeer
- Department of Nutrition and Dietetics Faculty of Health Sciences, Iğdır University Iğdır Turkey
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
| | - Mehmet Murat Ceylan
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
- Department of Gastronomy, Faculty of Tourism Iğdır University Iğdır Turkey
| | - Menekşe Bulut
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
- Department of Food Engineering, Faculty of Engineering Iğdır University Iğdır Turkey
| | - Mubin Koyuncu
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
- Department of Food Engineering, Faculty of Engineering Iğdır University Iğdır Turkey
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9
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Sezer YÇ, Bulut M, Boran G, Alwazeer D. The effects of hydrogen incorporation in modified atmosphere packaging on the formation of biogenic amines in cold stored rainbow trout and horse mackerel. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104688] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Jiang S, Luo W, Peng Q, Wu Z, Li H, Li H, Yu J. Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk. Foods 2022; 11:foods11152371. [PMID: 35954137 PMCID: PMC9368124 DOI: 10.3390/foods11152371] [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: 06/29/2022] [Revised: 07/27/2022] [Accepted: 08/01/2022] [Indexed: 11/16/2022] Open
Abstract
This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based on preheated milk reaching boiling early under low-pressure conditions to remove DO from the milk. Two parameters were designed for flash deoxygenation: preheating temperature 65 °C, -0.08 Mpa, and 70 °C, -0.06 Mpa. The flash conditions were applied to two UHT sterilization conditions (135 °C for 10 s and 145 °C for 5 s). After deoxygenation, the total oxidation (TOTOX) value of UHT milk was reduced by 1.4~1.71, and the protein carbonyl (PC) value was reduced by 1.15~1.52 nmol/mg of protein. The maximum inhibition rates of furusine and 5-HMF were 33.23 ± 1.72% and 25.43 ± 3.14%, respectively. The particle size was reduced by 0.141~0.178 μm. The ketones and stale aldehydes causing oxidized taste in the UHT milk were significantly reduced. This study showed that the oxidation and Maillard reactions of UHT milk were significantly inhibited, stability was improved, and the content of undesirable volatile flavor substances was reduced after flash deoxygenation. Therefore, reducing DO content was beneficial to improving the quality of UHT milk.
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Affiliation(s)
| | | | | | | | | | | | - Jinghua Yu
- Correspondence: ; Tel.: +86-022-60912401
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11
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Koonyosying P, Kusirisin W, Kusirisin P, Kasempitakpong B, Sermpanich N, Tinpovong B, Salee N, Pattanapanyasat K, Srichairatanakool S, Paradee N. Perilla Fruit Oil-Fortified Soybean Milk Intake Alters Levels of Serum Triglycerides and Antioxidant Status, and Influences Phagocytotic Activity among Healthy Subjects: A Randomized Placebo-Controlled Trial. Nutrients 2022; 14:1721. [PMID: 35565689 PMCID: PMC9103900 DOI: 10.3390/nu14091721] [Citation(s) in RCA: 1] [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: 03/17/2022] [Revised: 04/15/2022] [Accepted: 04/19/2022] [Indexed: 02/07/2023] Open
Abstract
This study aimed to develop perilla fruit oil (PFO)-fortified soybean milk (PFO-SM), identify its sensory acceptability, and evaluate its health outcomes. Our PFO-SM product was pasteurized, analyzed for its nutritional value, and had its acceptability assessed by an experienced and trained descriptive panel (n = 100) based on a relevant set of sensory attributes. A randomized clinical trial was conducted involving healthy subjects who were assigned to consume deionized water (DI), SM, PFO-SM, or black sesame-soybean milk (BS-SM) (n = 48 each, 180 mL/serving) daily for 30 d. Accordingly, health indices and analyzed blood biomarkers were recorded. Consequently, 1% PFO-SM (1.26 mg ALA rich) was generally associated with very high scores for overall acceptance, color, flavor, odor, taste, texture, and sweetness. We observed that PFO-SM lowered levels of serum triglycerides and erythrocyte reactive oxygen species, but increased phagocytosis and serum antioxidant activity (p < 0.05) when compared to SM and BS-SM. These findings indicate that PFO supplementation in soybean milk could enhance radical-scavenging and phagocytotic abilities in the blood of healthy persons. In this regard, it was determined to be more efficient than black sesame supplementation. We are now better positioned to recommend the consumption of PFO-SM drink for the reduction of many chronic diseases. Randomized clinical trial registration (Reference number 41389) by IRSCTN Registry.
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Affiliation(s)
- Pimpisid Koonyosying
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Winthana Kusirisin
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Prit Kusirisin
- Division of Nephrology, Department of Internal Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Boonsong Kasempitakpong
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Nipon Sermpanich
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Bow Tinpovong
- Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand; (B.T.); (N.S.)
| | - Nuttinee Salee
- Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand; (B.T.); (N.S.)
| | - Kovit Pattanapanyasat
- Office of Research and Development, Faculty of Medicine and Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand;
| | - Somdet Srichairatanakool
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Narisara Paradee
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
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12
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Green strategies to control redox potential in the fermented food industry. Food Res Int 2022; 156:111154. [DOI: 10.1016/j.foodres.2022.111154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 03/12/2022] [Accepted: 03/15/2022] [Indexed: 11/18/2022]
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13
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Xie Z, Li Z, Li J, Kou J, Yao J, Fan J. Electric field-induced gas dissolving in aqueous solutions. J Chem Phys 2021; 154:024705. [PMID: 33445907 DOI: 10.1063/5.0037387] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Gas dissolution or accumulation regulating in an aqueous environment is important but difficult in various fields. Here, we performed all-atom molecular dynamics simulations to study the dissolution/accumulation of gas molecules in aqueous solutions. It was found that the distribution of gas molecules at the solid-water interface is regulated by the direction of the external electric field. Gas molecules attach and accumulate to the interface with an electric field parallel to the interface, while the gas molecules depart and dissolve into the aqueous solutions with a vertical electric field. The above phenomena can be attributed to the redistribution of water molecules as a result of the change of hydrogen bonds of water molecules at the interface as affected by the electric field. This finding reveals a new mechanism of regulating gas accumulation and dissolution in aqueous solutions and can have tremendous applications in the synthesis of drugs, the design of microfluidic device, and the extraction of natural gas.
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Affiliation(s)
- Zhang Xie
- Institute of Condensed Matter Physics, Zhejiang Normal University, Jinhua 321004, China
| | - Zheng Li
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, China
| | - Jingyuan Li
- Department of Physics, Zhejiang University, Hangzhou 310058, China
| | - Jianlong Kou
- Institute of Condensed Matter Physics, Zhejiang Normal University, Jinhua 321004, China
| | - Jun Yao
- School of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, China
| | - Jintu Fan
- Department of Fiber Science and Apparel Design, Cornell University, Ithaca, New York 14853-4401, USA
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14
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Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries. Food Res Int 2020; 132:109108. [PMID: 32331669 DOI: 10.1016/j.foodres.2020.109108] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 02/14/2020] [Accepted: 02/16/2020] [Indexed: 12/11/2022]
Abstract
There are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of food products. Some of these factors are commonly considered by food processors such as the temperature, water activity, pH, dissolved oxygen and chemical composition, while others are less considered such as the oxidoreduction potential (Eh). This latter factor is an intrinsic electrochemical parameter expressing the tendency of the substance/medium to give or receive electrons. Contrary to what is expected, the important role of Eh is not limited to inorganic chemistry, metallic chemistry, natural water, and wastewater treatment fields but it also covers many domains in biology such as metabolic engineering, enzymatic functions, food safety, and biotechnology. Unfortunately, although the critical roles of Eh in several key reactions occurred in biological media such as food and biotechnological products, its application or controlling is still uncommon or mis-considered by food processors. The lack of specific studies and reviews concerning the Eh and its influences on the quality parameters of products could be a reason for this lack of interest from the side of food processors. Recent studies reported the potential application of this parameter in novel food processing techniques such as reducing atmosphere drying (RAD) of food products and reducing atmosphere packaging (RAP) of fresh food products for preserving the quality attributes and extending the shelf-life of food products. This paper aims to help the technical and operational personnel working in food industry sectors as well as the scientific community to have an updated and a comprehensible review about the Eh parameter permitting its consideration for potential applications in food industries.
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15
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Rotta EM, Giroux HJ, Lamothe S, Bélanger D, Sabik H, Visentainer JV, Britten M. Use of passion fruit seed extract (Passiflora edulis Sims) to prevent lipid oxidation in dairy beverages during storage and simulated digestion. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109088] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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16
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Moufle AL, Jamet J, Karoui R. Multifactors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anne-Laure Moufle
- Université d'Artois, EA 7394, Institut Charles VIOLLETTE; Lens F-62300 France
- MOM group, 1 rue de la Pépinière; Paris F-75008 France
| | - Julie Jamet
- MOM group, 1 rue de la Pépinière; Paris F-75008 France
| | - Romdhane Karoui
- Université d'Artois, EA 7394, Institut Charles VIOLLETTE; Lens F-62300 France
- ISA Lille, EA 7394, Institut Charles VIOLLETTE; Lille F-59000 France
- Ulco, EA 7394, Institut Charles VIOLLETTE; Boulogne sur Mer F-62200 France
- Université de Lille, EA 7394, Institut Charles VIOLLETTE; Lille F-59000 France
- ADRIANOR, Tilloy Les Mofflaines; F-62217 France
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17
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Adhikari BM, Truong T, Bansal N, Bhandari B. Use of gases in dairy manufacturing: A review. Crit Rev Food Sci Nutr 2017; 58:2557-2569. [DOI: 10.1080/10408398.2017.1333488] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Bhaskar Mani Adhikari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Tuyen Truong
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
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18
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Dhar P, Gaur SS, Soundararajan N, Gupta A, Bhasney SM, Milli M, Kumar A, Katiyar V. Reactive Extrusion of Polylactic Acid/Cellulose Nanocrystal Films for Food Packaging Applications: Influence of Filler Type on Thermomechanical, Rheological, and Barrier Properties. Ind Eng Chem Res 2017. [DOI: 10.1021/acs.iecr.6b04699] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Prodyut Dhar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India
| | - Surendra Singh Gaur
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India
| | - Narendren Soundararajan
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India
| | - Arvind Gupta
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India
| | - Siddharth Mohan Bhasney
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India
| | - Medha Milli
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India
| | - Amit Kumar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India
| | - Vimal Katiyar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, 781039, Assam, India
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19
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Vital ACP, Croge C, Gomes-da-Costa SM, Matumoto-Pintro PT. Effect of addition of Agaricus blazei
mushroom residue to milk enriched with Omega-3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro
gastrointestinal digestion. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13413] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | - Camila Croge
- Universidade Estadual de Maringá; Av. Colombo, 5790 Maringá PR 87020-900 Brazil
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20
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Cottica SM, Sabik H, Bélanger D, Giroux HJ, Visentainer JV, Britten M. Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2483-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Metherel AH, Hogg RC, Buzikievich LM, Stark KD. Butylated hydroxytoluene can protect polyunsaturated fatty acids in dried blood spots from degradation for up to 8 weeks at room temperature. Lipids Health Dis 2013; 12:22. [PMID: 23425563 PMCID: PMC3599643 DOI: 10.1186/1476-511x-12-22] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2012] [Accepted: 02/13/2013] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Dried blood spots (DBS) from fingertip prick blood can enable high throughput fatty acid profiling but may be prone to lipid peroxidation during storage. The use of butylated hydroxytoluene (BHT) on chromatography paper can prevent polyunsaturated fatty acid (PUFA) loss but examinations on the length of storage times possible are not comprehensive. METHOD In the first study, venous whole blood was saturated on paper strips pre-soaked with 0, 2.5 or 5.0 mg/mL BHT and exposed to air for up to 28 days. In a second study, the effect of sealing DBS on 5.0 mg/mL BHT-soaked chromatography strips in capped test tubes or vacuum sealed polypropylene bags with and without nitrogen purging was examined over eight weeks. The fatty acid composition of the DBS were determined by gas chromatography and the effect of sample storage on omega-3 biomarkers were examined. RESULTS PUFA and omega-3 biomarkers in DBS stored without BHT were dramatically reduced by day 3. In general, BHT delayed decreases in eicosapentaenoic + docosahexaenoic acid from baseline (3.2 ± 0.2 wt%) to 28 days (2.6 ± 0.03 wt%) of storage. In the % n-3 highly unsaturated fatty acids (HUFA) in total HUFA biomarker, BHT was more effective at preventing changes, particularly with 5.0 mg/mL BHT where no differences were detected up to 28 days. Sealed storage with BHT tended to increase the stability of the PUFA in DBS and nitrogen purging did not appear to provide additional benefits. The % n-3 HUFA in total HUFA biomarker also appeared to be more stable in the sealed storage study. CONCLUSIONS The storage of DBS in sealed containers with BHT may prevent PUFA degradation for up to 8 weeks. The % n-3 HUFA in total HUFA biomarker appears to provide a more consistent assessment of omega-3 status throughout storage as compared with other omega-3 blood biomarkers.
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Affiliation(s)
- Adam H Metherel
- Department of Kinesiology, University of Waterloo, 200 University Avenue West, N2L 3G1, Waterloo, Ontario, Canada
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Taha AY, Metherel AH, Stark KD. Comparative analysis of standardised and common modifications of methods for lipid extraction for the determination of fatty acids. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.087] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.12.018] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Jensen BM, Sørensen J, Mortensen G, Sørensen MB, Dalsgaard TK. Effect of antioxidants on oxidation during the production of whey fat concentrate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:13012-13017. [PMID: 22070410 DOI: 10.1021/jf203295p] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Whey fat has a relatively high level of unsaturated fatty acids, and as such, whey products with a high fat content are vulnerable to oxidation. The purposes of the present study were to assess the oxidative development in whey fat concentrate (WFC) during production and investigate the effect of the addition of antioxidants. Green tea extract (GTE) or a mixture of ascorbyl palmitate and tocopherol (AP/TOC) were used, each in two concentrations. Samples were taken before and after pasteurization of WFC and after drying. The level of volatile oxidation products decreased during processing, while dityrosine concentrations increased during drying. GTE reduced oxidation in both unpasteurized and pasteurized WFC, while the effect of AP/TOC was nonsignificant. In the WFC powder, there was no significant effect of the antioxidants. In conclusion, results indicated that GTE was able to inhibit oxidation in WFC during production and that AP/TOC addition had no effect.
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Affiliation(s)
- Bente M Jensen
- Faculty of Science and Technology, Department of Food Science, Aarhus University, PO Box 50, DK-8830 Tjele, Denmark
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Effect of flaxseed lignans added to milk or fed to cows on oxidative degradation of dairy beverages enriched with polyunsaturated fatty acids. J DAIRY RES 2011; 78:111-7. [PMID: 21214967 DOI: 10.1017/s0022029910000853] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Nutritional value is a priority in new product development. Using vegetable or marine oils, rich in polyunsaturated fatty acids, in dairy beverage formulations is an option to provide the consumers with healthier products. However, these formulations are prone to oxidation, which is responsible for rapid flavour degradation and the development of potentially toxic reaction products during storage. Flaxseed lignans, secoisolariciresinol diglucoside (SDG), and its mammalian metabolites have antioxidant activity and could be used in beverage formulations to prevent oxidation. Commercially available SDG extract was added to the formulation of dairy beverages enriched with flaxseed oil. As an alternative approach, dairy beverages were produced from milk naturally rich in SDG metabolites obtained through the alteration of cow diet. Resistance to oxidation was determined from the kinetics of hexanal and propanal production during heat and light exposure treatments. Increasing SDG concentration in dairy beverage slightly reduced redox potential but had no effect on oxygen consumption during oxidation treatments. The presence of SDG in dairy beverage significantly improved resistance to heat- and light-induced oxidation. However, purified enterolactone, a mammalian metabolite from SDG, prevented oxidation at much lower concentrations. The use of milk from dairy cow fed flaxseed meal did not improve resistance to oxidation in dairy beverage. Enterolactone concentration in milk was increased by the experimental diet but it remained too low to observe any significant effect on dairy beverage oxidation.
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Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.05.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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