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Basak S, Parab P, Chakraborty S. Variations in quality attributes of pulsed light-treated table grape juice during refrigerated storage (4°C) and ambient conditions (25°C). J Food Sci 2024. [PMID: 39126692 DOI: 10.1111/1750-3841.17265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 05/24/2024] [Accepted: 07/07/2024] [Indexed: 08/12/2024]
Abstract
Pulsed light (PL) pasteurization is being explored as a substitute for the conventional thermal pasteurization of juices in recent times due to better retention of nutrients and overall quality. However, the long-term stability of the PL-pasteurized juice must be investigated to promote its application by the industry. The effect of PL treatment (effective fluence of 1.15 J·cm-2) and thermal treatment (90°C for 60 s) on microbial quality, enzyme activity, bioactive compounds, sensory acceptance, and color profile of table grape juice during storage at 4 and 25°C was investigated in this study. The PL pasteurization enhanced the microbial shelf-life of the juice (<6 log10cfu·mL-1) from 5 to 35 days at 4°C. The PL and thermally-pasteurized juice demonstrated a shelf-life of only 10 days when stored at 25°C. The total soluble solids and titratable acidity did not alter significantly throughout the storage period. The peroxidase, polyphenol oxidase, and pectin methylesterase activities were below 10% for the PL and thermally-treated beverage when stored at 4°C. The sensory acceptability of the PL-pasteurized juice after 35 days of refrigerated storage (6.9 ± 0.3) was close to the untreated juice (7.2 ± 0.3) and greater than thermally-treated juice (6.2 ± 0.2). After the 35th day of storage at 4°C, PL-treated grape juice retained 55%, 12%, and 15.3% more phenolics, flavonoids, and antioxidant capacity, respectively, than the thermally-pasteurized juice. Hence, PL pasteurization can effectively prolong the shelf-life of table grape juice while achieving microbial and enzymatic stability, along with high sensory and nutritional appeal. PRACTICAL APPLICATION: Exploring non-thermal methods like pulsed light (PL) pasteurization as a substitute for conventional thermal methods is gaining recognition for its ability to retain nutrients and improve overall juice quality. However, the industry's adoption depends on understanding the shelf-stability of PL-pasteurized juice. This study specifically investigates the practical applications of PL treatment in comparison with conventional thermal treatment in enhancing microbial safety and enzymatic stability in table grape juice. The findings contribute insights into optimizing the shelf life of table grape juice and preserving its quality, supported by microbial, enzymatic, and sensory evaluations.
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Affiliation(s)
- Somnath Basak
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Pooja Parab
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
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2
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Nazareth TDM, Calpe J, Luz C, Mañes J, Meca G. Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages. Foods 2023; 12:foods12071427. [PMID: 37048247 PMCID: PMC10093346 DOI: 10.3390/foods12071427] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/20/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023] Open
Abstract
The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria’s antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.
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3
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Degradation of aflatoxins in apple juice by pulsed light and the analysis of their degradation products. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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4
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Combined Pulsed Electric Field with Antimicrobial Caps for Extending Shelf Life of Orange Juice. BEVERAGES 2022. [DOI: 10.3390/beverages8040072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The purpose of this study was to investigate the effectiveness of combined pulsed electric fields (PEF) and antimicrobial packaging treatment in maintaining the quality and stability of orange juice stored at 10 °C. Orange juice was treated by PEF and stored in glass jars with antimicrobial caps coated with 10 µL of carvacrol essential oil (AP). Microbial reductions and physiochemical properties of juice samples were determined after treatments and during storage at 10 °C. Orange juice samples subjected to the combined treatment (PEF+AP) had the lowest yeast and mold populations after 14 day-storage at 10 °C. There were no significant differences in pH, acidity, color, total soluble solid contents, total phenol compounds, and Vitamin C among all samples after treatments. Storage studies showed that PEF, AP, and PEF+AP treatments maintained the quality and stability of orange juice stored at 10 °C for 5 weeks but lost Vitamin C. This study provides valuable information to juice processors for consideration and design of nonthermal pasteurization with antimicrobial packaging of juice products.
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Pulsed Light Processing in the Preservation of Juices and Fresh-Cut Fruits: A Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02891-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Detoxification of Ochratoxin A by pulsed light in grape juice and evaluation of its degradation products and safety. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103024] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Ren M, Yu X, Mujumdar AS, Yagoub AEGA, Chen L, Zhou C. Visualizing the knowledge domain of pulsed light technology in the food field: A scientometrics review. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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8
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Dhar R, Basak S, Chakraborty S. Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design. Compr Rev Food Sci Food Saf 2021; 21:499-540. [PMID: 34766715 DOI: 10.1111/1541-4337.12864] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/29/2021] [Accepted: 10/07/2021] [Indexed: 12/17/2022]
Abstract
Pulsed light (PL) is a polychromatic radiation-based technology, among many other non-thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5-log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high-quality juice. Enzymatic spoilage in fruit juice is also a crucial factor that needs attention. The retailers want the processed juice to be stable, which can be achieved by inactivating the spoilage enzymes and native microflora inside it. The present review argued about the potential of PL technology to produce a microbiologically safe and enzymatically stable fruit juice with a minimal loss in bioactive compounds in the product. Concise information of factors affecting the PL treatment (PLT), primary inactivation mechanism associated with microorganisms, enzymes, the effect of PLT on various quality attributes (microorganisms, spoilage enzymes, bioactive components, sensory properties, color), and shelf life of fruit juices has been put forward. The potential of PL integrated with other non-thermal and mild thermal technologies on the microbial safety and stability of fruit juices has been corroborated. The review also provides suggestions to the readers for designing, modeling, and optimizing the PLT and discusses the use of various primary, secondary kinetic models in detail that have been utilized for different quality parameters in juices. Finally, the challenges and future need associated with PL technology has been summarized.
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Affiliation(s)
- Rishab Dhar
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Somnath Basak
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
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9
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Hu J, Vinothkanna A, Wu M, Ekumah J, Akpabli‐Tsigbe NDK, Ma Y. Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum- and Saccharomyces cerevisiae-fermented mulberry wine. Food Sci Nutr 2021; 9:6294-6306. [PMID: 34760259 PMCID: PMC8565223 DOI: 10.1002/fsn3.2590] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 09/05/2021] [Accepted: 09/09/2021] [Indexed: 12/30/2022] Open
Abstract
The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae combinatorially. Total anthocyanins concentration (TAC), polyphenols concentration (TPC), flavonoids concentration (TFC), and antioxidant capacity decreased significantly with high correlation in the fermentation process. TAC gradually reduced with a loss rate of 47.98% from 0 to third day of fermentation. Fermented mulberry wine obtained indicated a dynamic balance due to the presence of p-hydroxybenzoic acids as compared to the primary phenolic constituent. Chlorogenic acid usually presents in mulberry juice. The relative intensity of sourness was the most prominent and reached the maximum (10.93) on day 2 of fermentation. A total of 21 volatile esters were quantified (6621.59 μg/L), which contributed significantly to the aroma of mulberry wine. The enhanced quality of fermented mulberry wine showed contraindications with decreased constituents and escalated wine quality. Rather than usual single inoculum, fermentation combination of LAB and yeast holistically influenced the color, taste, fragrance, phenolic profiles, and antioxidant properties in mulberry wine, ensuring palatability and fit for commercialization prospects.
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Affiliation(s)
- Jie Hu
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | | | - Meng Wu
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - John‐Nelson Ekumah
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | | | - Yongkun Ma
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
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10
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Jin TZ, Aboelhaggag RM, Guo M. Apple Juice Preservation Using Combined Nonthermal Processing and Antimicrobial Packaging. J Food Prot 2021; 84:1528-1538. [PMID: 33878157 DOI: 10.4315/jfp-21-035] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Accepted: 04/20/2021] [Indexed: 12/21/2022]
Abstract
ABSTRACT This study was conducted to investigate the effectiveness of pulsed electric fields (PEFs), pulsed UV light (PL), and antimicrobial packaging (AP), either individually or combined, for inactivating bacteria and maintaining the quality of fruit juices. Apple juice samples were inoculated with Escherichia coli K-12 or native molds and yeasts (M&Y), treated with bench-scale PEF and/or PL processing systems, and stored in glass jars with antimicrobial caps containing 10 μL of carvacrol. The reductions in microbial populations and the physicochemical properties of juice samples were determined after treatments and during storage at 10°C. The treatments were PL (5 to 50 s at 1.04 J/cm2/s), PEF (19, 23, and 30 kV/cm), PEF followed by PL (PEF+PL), PL followed by PEF (PL+PEF), and PEF+PL+AP. PEF treatments at 19 to 30 kV/cm (PEF19, PEF23, and PEF30) resulted in 2.0-, 2.6-, and 4.0-log reductions of E. coli, respectively, and PL treatments for 10 to 50 s (PL10, PL20, PL30, PL40, and PL50) resulted in 0.45-, 0.67-, 0.76-, 2.3-, and 4.0-log reductions, respectively. No significant differences (P > 0.05) were found between the combined PL20+PEF19 and PEF19+PL20 treatments; both treatments reduced E. coli K-12 populations to nondetectable levels (>5-log reductions) after 7 days. Both PEF+PL and PEF+PL+AP treatments achieved >5-log reductions of M&Y; however, juice samples subjected to PEF+PL+AP treatment had lower M&Y counts (2.9 log units) than did samples subjected to PEF+PL treatment (3.9 log units) after 7 days. No significant differences (P > 0.05) in pH, acidity, and total soluble solids were found among all samples after treatments. Increased PL treatment times reduced color a* and b* values, total phenolics, and carotenoids. This study provides information valuable to juice processors for consideration and design of nonthermal pasteurization of juice products. HIGHLIGHTS
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Affiliation(s)
- Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | | | - Mingming Guo
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
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11
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Khadhraoui B, Ummat V, Tiwari BK, Fabiano-Tixier AS, Chemat F. Review of ultrasound combinations with hybrid and innovative techniques for extraction and processing of food and natural products. ULTRASONICS SONOCHEMISTRY 2021; 76:105625. [PMID: 34147916 PMCID: PMC8225985 DOI: 10.1016/j.ultsonch.2021.105625] [Citation(s) in RCA: 68] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 05/23/2021] [Accepted: 06/07/2021] [Indexed: 05/20/2023]
Abstract
Ultrasound has a significant effect on the rate of various processes in food, perfume, cosmetic, pharmaceutical, bio-fuel, materials, or fine chemical industries, despite some shortcomings. Combination with other conventional or innovative techniques can overcome these limitations, enhance energy, momentum and mass transfer, and has been successfully demonstrated in many recent studies. Various ultrasound combined hybrid and innovative techniques are systematically summarized in this review for the first time. Ultrasound can be combined with diverse conventional techniques including Soxhlet, Clevenger, enzyme, hydrotropes, ionic liquids, Deep Eutectic Solvents (DES) or Natural Deep Eutectic Solvents (NADES), to enhance mixing and micro-mixing, reduced thermal and concentration gradients, and selective extraction. Moreover, combinations of ultrasound with other innovative techniques such as microwave, extrusion, supercritical fluid, subcritical and pressure liquids, Instant controlled pressure drop (DIC), Pulsed Electric Field (PEF), Ultra-Violet (UV) or Infra-Red (IR) radiations, Counter-current chromatography (CCC), or centrifugal partition chromatographs (CPC) can enable reduced equipment size, faster response to process control, faster start-up, increased production, and elimination of process steps. The theories and applications of these ultrasound combined hybrid and innovative techniques as well as their advantages and limitations are compared, and further perspectives are proposed. This review provides new insights into advances in ultrasound combined techniques and their application at research, educational, and industrial level in modern food and plant-based chemistry.
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Affiliation(s)
- B Khadhraoui
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France
| | - V Ummat
- Teagasc Food Research Centre, Dublin D15 KN3K, Ireland
| | - B K Tiwari
- Teagasc Food Research Centre, Dublin D15 KN3K, Ireland.
| | - A S Fabiano-Tixier
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France
| | - F Chemat
- Avignon University, INRAE, UMR408, GREEN Extraction Team, 84000 Avignon, France.
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12
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Escott C, López C, Loira I, González C, Bañuelos MA, Tesfaye W, Suárez-Lepe JA, Morata A. Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light. Foods 2021; 10:1416. [PMID: 34207285 PMCID: PMC8234009 DOI: 10.3390/foods10061416] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/15/2021] [Accepted: 06/17/2021] [Indexed: 12/21/2022] Open
Abstract
Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use it in the winemaking industry. PL can reduce native yeast counts significantly, which facilitates the use of starter cultures, reducing SO2 requirements at the same time. In this experimental set up, Tempranillo grapes were subjected to pulsed light treatment, and the fermentative performance of non-Saccharomyces yeasts belonging to the species Schizosaccharomyces pombe, Lachancea thermotolerans, Torulaspora delbrueckii, Metschnikowia pulcherrima and Hanseniaspora vineae was monitored in sequential fermentations against spontaneous fermentation and pure culture fermentation with the species Saccharomyces cerevisiae. The experimental analyses comprised the determination of anthocyanin (High performance liquid chromatography with photodiode array detector-HPLC-DAD), polyphenol index and colour (Ultraviolet-visible spectroscopy-UV-Vis spectrophotometer), fermentation-derived volatiles (Gas chromatography with flame ionization detector-GC-FID), oenological parameters (Fourier transform Infrared spectroscopy-FT-IR) and structural damage of the skin (atomic force microscopy-AFM). The results showed a decrease of 1.2 log CFU/mL yeast counts after pulsed light treatment and more rapid and controlled fermentation kinetics in musts from treated grapes than in untreated samples. The fermentations done with treated grapes allowed starter cultures to better implant in the must, although a larger anthocyanin loss (up to 93%) and an increase in hue values (1 unit) towards more yellow hues were observed for treated grapes. The development of biomass was larger in musts from treated grapes. The profile of volatile compounds and oenological parameters reveals that fermentations carried out with untreated grapes are prone to deviations from native microbiota (e.g., production of lactic acid). Finally, no severe damage on the skin was observed with the AFM on treated grapes.
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Affiliation(s)
- Carlos Escott
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Carmen López
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Iris Loira
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Carmen González
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - María Antonia Bañuelos
- Biotechnology and Vegetal Biology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain;
| | - Wendu Tesfaye
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - José Antonio Suárez-Lepe
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
| | - Antonio Morata
- enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain; (C.L.); (I.L.); (C.G.); (W.T.); (J.A.S.-L.); (A.M.)
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Mandha J, Shumoy H, Devaere J, Schouteten JJ, Gellynck X, de Winne A, Matemu AO, Raes K. Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds. Food Chem 2021; 358:129809. [PMID: 33933966 DOI: 10.1016/j.foodchem.2021.129809] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/02/2021] [Accepted: 03/30/2021] [Indexed: 01/09/2023]
Abstract
Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis (WJ-LB) and Pediococcus pentosaceus (WJ-PP). Their sensory characteristics and volatile compounds were investigated by consumers and Headspace Solid Phase Microextraction integrated with Gas Chromatography-Mass Spectrometry, respectively. WJ-PP and WJ-LB were most liked and perceived with 'watermelon-flavor', 'natural taste', 'sweet' and 'watermelon-color' while WJ-LC, WJ-LP and WJ-LR were least liked and perceived as 'sour', 'bitter', 'off-flavor', 'aftertaste' and 'intense-flavor'. Fifty-four volatiles were identified. After fermentation, alcohols, ketones, monoterpenes, acids, and furans increased while aldehydes and alkanes decreased. Lactic acid fermentation introduced 4-decanone and 2,3-butanedione in WJ-LB, WJ-LC, WJ-LP and WJ-LR, however, heptanal, 2-heptenal, 2,6-nonadienal, 2-decenal, and 2,4-decadienal in WJ-LC, heptanal, 2-hexenal, 2-heptenal, 2,6-nonadienal, 2-decenal and octanal in WJ-LR and 2,6-dimethyl-2,6-octadiene in WJ-LP disappeared. Juice sensory profiles were associated with their volatile compounds.
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Affiliation(s)
- Juliana Mandha
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447 Arusha, Tanzania.
| | - Habtu Shumoy
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
| | - Jolien Devaere
- Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
| | - Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
| | - Ann de Winne
- Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
| | - Athanasia O Matemu
- Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447 Arusha, Tanzania.
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
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Preetha P, Pandiselvam R, Varadharaju N, Kennedy ZJ, Balakrishnan M, Kothakota A. Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107547] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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15
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Pérez-López AJ, Rodríguez-López MI, Burló F, Carbonell-Barrachina ÁA, Gabaldón JA, Gómez-López VM. Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile. Foods 2020; 9:foods9121903. [PMID: 33352670 PMCID: PMC7766888 DOI: 10.3390/foods9121903] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/11/2020] [Accepted: 12/17/2020] [Indexed: 12/30/2022] Open
Abstract
Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to inactivate B. bruxellensis inoculated in white wine and to assess the effect of this technology on the color and aromatic profile of the wine. For this, a cocktail of B. bruxellensis strains was inoculated into the wine and its inactivation by PL was determined and fitted to a microbial inactivation model. Along with this, the effect of PL on instrument-measured color, and the volatile compounds of the wine were evaluated by GC/MS and descriptive sensory analysis, respectively. B. bruxellensis was inactivated according to the Geeraerd model including the tail effect, with a maximum inactivation of 2.10 log reduction at 10.7 J/cm2; this fluence was selected for further studies. PL affected wine color but the total color difference was below the just noticeable difference at 10.7 J/cm2. The concentration of 13 out of 15 volatile compounds decreased due to the PL, which was noticeable by the panel. It is not clear if these compounds were photolyzed or volatilized in the open reactor during treatment. In conclusion, PL is able to inactivate B. bruxellensis in white wine but the treatment impairs the volatile profile. The use of a closed reactor under turbulent flow is recommended for disaggregating yeast clumps that may cause the tailing of the inactivation curve, and to avoid the possible escape of volatile compounds during treatment.
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Affiliation(s)
- Antonio J. Pérez-López
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain; (A.J.P.-L.); (M.I.R.-L.); (J.A.G.)
| | - María I. Rodríguez-López
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain; (A.J.P.-L.); (M.I.R.-L.); (J.A.G.)
| | - Francisco Burló
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Spain; (F.B.); (Á.A.C.-B.)
| | - Ángel A. Carbonell-Barrachina
- Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), 03312 Orihuela, Spain; (F.B.); (Á.A.C.-B.)
| | - José A. Gabaldón
- Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain; (A.J.P.-L.); (M.I.R.-L.); (J.A.G.)
| | - Vicente M. Gómez-López
- Cátedra Alimentos para la Salud, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Spain
- Correspondence: ; Tel.: +34-968-278-638
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Kaya Z, Unluturk S, Martin-Belloso O, Soliva-Fortuny R. Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Xiao F, Wang Y, Shao T, Jin G. Acetonitrilated Unsymmetric BODIPYs having glycine fluorescence responsive quenching: Design, synthesis and spectroscopic properties. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 233:118211. [PMID: 32155579 DOI: 10.1016/j.saa.2020.118211] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 02/29/2020] [Accepted: 02/29/2020] [Indexed: 06/10/2023]
Abstract
A series of novel N≡C-CH2-B-F system BODIPY were designed and synthesized by introducing aldehyde and acetonitrile units which gave positive influence to spectroscopic and chemical properties of BODIPY derivatives. The effects of glycine (Gly) on the target products were studied via ultraviolet and visible spectrophotometry (UV-Vis) and photoluminescence (PL) under different conditions of the presence and absence of cations (K+, Ca2+, Zn2+). It was showed that glycine has an intense quenching effect on the compounds in both the presence and absence of ions with a dramatic color change from notable red to light orange owing to the addition of Gly. With regard to cells imaging investigation, the products showed the prominent fluorescence in cholangiocarcinoma cells. The luminescent effect of compounds 1 and 3 entering the cells was significantly stronger than that of compound 2. In addition, pertaining to anticancer properties, two human cancer cell lines (RBE, HCCC-9810) and one normal cell line (L-02) were evaluated for in vitro cytotoxicity. The target compounds, 1-3, exhibited moderate antitumor activity, of which compound 1 was found to be the most potent derivative with IC50 values of 119.31 ± 6.25, 114.73 ± 3.25, and 106.33 ± 5.22 against RBE, HCCC-9810, and L-02 cells, respectively, slightly weaker than the positive control 5-FU.
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Affiliation(s)
- Fuyan Xiao
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Yuling Wang
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Tingyu Shao
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Guofan Jin
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China.
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Wahia H, Zhou C, Mustapha AT, Amanor-Atiemoh R, Mo L, Fakayode OA, Ma H. Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach. ULTRASONICS SONOCHEMISTRY 2020; 64:104982. [PMID: 32004753 DOI: 10.1016/j.ultsonch.2020.104982] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 01/14/2020] [Accepted: 01/18/2020] [Indexed: 05/18/2023]
Abstract
The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical, microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with Alicyclobacillus acidoterrestris (AAT) were studied during 24 days of storage at ambient and refrigerated temperatures. The bioactive compounds and antioxidant activity of OJ decreased with storage, while the pectin methyl esterase (PME) increased. Nonetheless, noticeable changes were observed from the 12th day of storage. There was no obvious (p > 0.05) variation in pH and total soluble solids. To determine the nutritional and microbial quality characteristics of OJ during storage, non-linear kinetic curves were successfully fitted with least square fitting polynomial and four-parameter log-logistic distribution models. The E-nose sensors succeeded in discriminating between the aroma of non-treated and treated OJ based on linear discriminant analysis (LDA). Furthermore, terpenes, alcohol and partially aromatic compounds were the main spoilage indicators of OJ during storage based on E-nose analysis and confirmed by HS-SPME-GC/MS analysis. Thus, MTS significantly extended the shelf life of the quality quartet of natural OJ at 4 °C. E-nose-GC/MS fusion offered odor fingerprints to AAT microorganisms that can be used as spoilage index without using traditional food analysis techniques. The proposed approach can be used as an alternative tool for rapid detection of spoilage microorganisms in OJ.
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Affiliation(s)
- Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China.
| | - Abdullateef Taiye Mustapha
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Robert Amanor-Atiemoh
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Li Mo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
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