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Murray H, Dietl-Schuller C, Lindner M, Korntheuer K, Halbwirth H, Gössinger M. Prediction of the potential colour stability of strawberry nectar by use of a Stability Prediction Value (SPV). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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2
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Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace. SUSTAINABILITY 2022. [DOI: 10.3390/su14031839] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Promoting a circular economy through valorisation of food processing waste into functional ingredients is a challenge today. The combination of hot air drying with milling is a cheap and highly available option for obtaining powdered products from blueberry pomace, a residue with a large amount of fibre and a high proportion of polyphenols from the fruit. The objective of this work was to analyse the effect of drying temperature (60 °C and 70 °C) and granulometry (coarse and fine) on physicochemical properties, including antioxidant properties and monomeric anthocyanins content. The potential prebiotic effect of blueberry pomace powders, as well as their water and oil interaction properties, were also assessed. Stability of physicochemical properties over 20 weeks of storage was also evaluated. Powders obtained showed a total fibre content higher than 30% with a good proportion between insoluble and soluble fractions and a high retention of monomeric anthocyanins from fresh pomace (75% at 60 °C and 66% at 70 °C). The powders showed good water interaction properties and interesting technological properties, such as solubility and hygroscopicity, which were not affected by differences in particle size. Stability of powders’ physicochemical properties was evidenced throughout the storage period.
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3
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Oancea S. A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat. Antioxidants (Basel) 2021; 10:1337. [PMID: 34572968 PMCID: PMC8468304 DOI: 10.3390/antiox10091337] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 01/10/2023] Open
Abstract
Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.
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Affiliation(s)
- Simona Oancea
- Department of Agricultural Sciences and Food Engineering, "Lucian Blaga" University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550024 Sibiu, Romania
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Teribia N, Buvé C, Bonerz D, Aschoff J, Goos P, Hendrickx M, Van Loey A. The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111270] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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5
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Akyıldız A, Karaca E, Ağçam E, Dündar B, Çınkır Nİ. Changes in quality attributes during production steps and frozen-storage of pomegranate juice concentrate. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103548] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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6
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Effect of sweeteners and storage on compositional and sensory properties of blackberry jams. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03564-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AbstractSweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol) were performed at the date of preparation and in the 1st, 3rd, 6th, 9th month.Total polyphenol content, individual polyphenols, antioxidant properties, anthocyanin content and CIE L*a*b* colour were determined. Sensory profiles were determined by a trained panel. Sensory attributes were compared by the results of the electronic tongue and nose.Sweeteners had a significant impact on physicochemical properties and sensory attributes. Storage time also affected the sensory and compositional properties of jams. Changes in antioxidant properties did not follow a clear trend during the storage period, and antioxidant capacity was not affected significantly by the sweetening agent, but showed a significant decline from the 6th month. A positive effect of xylitol was observed in terms of a low degradation rate of anthocyanins, while their decomposition was the fastest in the fructose-containing preparation. Jams sweetened with erythritol reached significantly lower values for some sensory attributes (blackberry flavour and general taste intensity), however, they showed more intense red colour. Multiple factor analysis enabled the identification of the effect of sweetener and storage time on the pattern of the sensory data matrix. Classification according to individual sweeteners was performed successfully by the electronic tongue, but not by electronic nose.
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7
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Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties. Processes (Basel) 2020. [DOI: 10.3390/pr8050509] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The aim of the study was to determine the effect of the method and temperature of the sublimation, vacuum and convective drying process on the kinetics of dehydration of the Moldovan dragonhead leaves, as well as on the physical and chemical properties, such as color coordinates, total content of phenolic compounds, antioxidant capacity, total monomeric anthocyanins content, total flavonoids content and content of essential oils. It was shown that the kinetics of the sublimation and vacuum drying process are best described by the logarithmic and Page models. Sublimation and vacuum drying were characterized by comparable process times. An increase in drying temperature caused a decrease in the content of phenolic compounds and antioxidant activity of the dried material and a significant change in the composition of essential oils. The lowest brightness of the dried material and the lowest color saturation was found after sublimation drying at 20 °C. The highest dried material quality was found in case of convective and sublimation drying at 20 °C.
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Moscovici Joubran A, Katz IH, Okun Z, Davidovich-Pinhas M, Shpigelman A. The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102203] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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9
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Ścibisz I, Ziarno M, Mitek M. Color stability of fruit yogurt during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1997-2009. [PMID: 30996434 PMCID: PMC6443685 DOI: 10.1007/s13197-019-03668-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 01/13/2019] [Accepted: 02/17/2019] [Indexed: 10/31/2022]
Abstract
This article describes the evaluation of the anthocyanins stability in yogurts with strawberry, sour cherry, and blueberry fruit preparation during 8-week storage period under refrigerated condition. The differences in anthocyanin degradation rate and color changes between stirred yogurts and fruit-on-the-bottom yogurts (fruit preparation was on-the-bottom of package) were compared. Anthocyanin content in fruit yogurts showed a significant decreased during the storage, especially for the first 2 weeks. There were differences in the rate of pigment degradation between yogurt obtained from a different species of fruit. The half-life of the pigments in stirred yogurt with the preparation of strawberry, sour cherry, and blueberry was found to be 5.5, 6.7, and 19.0 weeks, respectively. The addition of fruit preparation on the bottom of yogurt could be used to reduce the pigment degradation during storage. The half-life of anthocyanin in fruit-on-the-bottom yogurts was 39-63% higher than in the blending samples. A significant alteration in the pigment profile during storage of blueberry yoghurt was observed. The proportion of malvidin-glucosides and acylated anthocyanins increased with time of storage, with a concomitant decrease in proportion of petunidin, delphinidin and peonidin derivatives.
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Affiliation(s)
- Iwona Ścibisz
- Division of Fruit and Vegetables Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 166, 02-787 Warsaw, Poland
| | - Małgorzata Ziarno
- Division of Milk Biotechnology, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 166, 02-787 Warsaw, Poland
| | - Marta Mitek
- Division of Fruit and Vegetables Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 166, 02-787 Warsaw, Poland
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10
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Sabanci S, Cevik M, Cokgezme OF, Yildiz H, Icier F. Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2589-2595. [PMID: 30411365 DOI: 10.1002/jsfa.9474] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 09/26/2018] [Accepted: 11/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Vacuum evaporation (VE) process is widely utilized in fruit juice evaporation to preserve quality attributes of final product. However, it has some disadvantages such as possible degradation of aroma components or volatile fatty acids due to long process time, and low energy efficiency of process. Pomegranate juice having 17.5% total soluble solid (TSS) content was evaporated to 40% TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5, 10 and 12.5 V cm-1 ) and VE in the present study. The effects of the evaporation methods on pH, titratable acidity and colour values, antioxidant activity (AA), total monomeric anthocyanin (TMA), total phenolic content (TPC), hydroxymethylfurfural (HMF) and invert sugar content of pomegranate juice concentrates were compared. RESULTS The colour properties, TMA, TPC and AA values of pomegranate juice concentrates evaporated by OVE were more influenced than those evaporated by VE. The degradation of sugars was minimized for OVE processes at high voltage gradients (10 and 12.5 V cm-1 ), and HMF content of pomegranate juice concentrated by OVE was lower than VE. CONCLUSION It is thought that electrochemical reactions occurred because of the use of titanium electrodes during the OVE process caused these quality changes in pomegranate juice concentrates having high acidity. Hence, it was concluded that the utilization of relatively more electrochemically inert electrodes should be investigated in further studies to better evaluate the of influence of OVE method on quality attributes of different fruit juices. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Serdal Sabanci
- Graduate School of Natural and Applied Sciences, Food Engineering Section, Ege University, Izmir, Turkey
| | - Mutlu Cevik
- Graduate School of Natural and Applied Sciences, Food Engineering Section, Ege University, Izmir, Turkey
| | - Omer F Cokgezme
- Graduate School of Natural and Applied Sciences, Food Engineering Section, Ege University, Izmir, Turkey
| | - Hasan Yildiz
- Department of Food Engineering, Faculty of Engineering, Celal Bayar University, Manisa, Turkey
| | - Filiz Icier
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Turkey
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11
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Diaconeasa Z. Time-Dependent Degradation of Polyphenols from Thermally-Processed Berries and Their In Vitro Antiproliferative Effects against Melanoma. Molecules 2018; 23:E2534. [PMID: 30287788 PMCID: PMC6222797 DOI: 10.3390/molecules23102534] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 09/20/2018] [Accepted: 09/30/2018] [Indexed: 12/24/2022] Open
Abstract
Polyphenols are natural occurring micronutrients that can protect plants from natural weathering and are also helpful to humans. These compounds are abundantly found in fruits or berries. Because of berry seasonal availability and also due to their rapid degradation, people have found multiple ways to preserve them. The most common options are freezing or making jams. Polyphenol stability, during processing is a continuous challenge for the food industry. There are also multiple published data providing that they are sensitive to light, pH or high temperature, vectors which are all present during jam preparation. In this context the aim of this study was to assess phytochemical composition and bioactive compounds degradation after jam preparation. We also monitored their degradation during storage time and their in vitro antiproliferative potential when tested on melanoma cells. The obtained results revealed that when processed and stored in time, the bioactive compounds from berries jams are degrading, but they still exert antioxidant and antiproliferative potential. Prior to LC-MS analysis, polyphenolic compounds were identified as: flavonoids (anthocyanins (ANT), flavonols (FLA)) and non-flavonoid (hydroxycinnamic acids (HCA) and hydroxybenzoic acids (HBA)). The most significant decrease was observed for HCA compared to other classes of compounds. This variation is expected due to differences in constituents and phenolic types among different analyzed berries.
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Affiliation(s)
- Zorița Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
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12
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Buvé C, Van Bedts T, Haenen A, Kebede B, Braekers R, Hendrickx M, Van Loey A, Grauwet T. Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance information. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3437-3445. [PMID: 29280150 DOI: 10.1002/jsfa.8856] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 12/14/2017] [Accepted: 12/16/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Accurate shelf-life dating of food products is crucial for consumers and industries. Therefore, in this study we applied a science-based approach for shelf-life assessment, including accelerated shelf-life testing (ASLT), acceptability testing and the screening of analytical attributes for fast shelf-life predictions. Shelf-stable strawberry juice was selected as a case study. RESULTS Ambient storage (20 °C) had no effect on the aroma-based acceptance of strawberry juice. The colour-based acceptability decreased during storage under ambient and accelerated (28-42 °C) conditions. The application of survival analysis showed that the colour-based shelf-life was reached in the early stages of storage (≤11 weeks) and that the shelf-life was shortened at higher temperatures. None of the selected attributes (a* and ΔE* value, anthocyanin and ascorbic acid content) is an ideal analytical marker for shelf-life predictions in the investigated temperature range (20-42 °C). Nevertheless, an overall analytical cut-off value over the whole temperature range can be selected. CONCLUSIONS Colour changes of strawberry juice during storage are shelf-life limiting. Combining ASLT with acceptability testing allowed to gain faster insight into the change in colour-based acceptability and to perform shelf-life predictions relying on scientific data. An analytical marker is a convenient tool for shelf-life predictions in the context of ASLT. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Carolien Buvé
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Heverlee, Belgium
| | - Tine Van Bedts
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Heverlee, Belgium
| | - Annelien Haenen
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Heverlee, Belgium
| | - Biniam Kebede
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Heverlee, Belgium
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Roel Braekers
- Interuniversity Institute for Biostatistics and statistical Bioinformatics, Universiteit Hasselt, Martelarenlaan, Hasselt, Belgium
- Interuniversity Institute for Biostatistics and statistical Bioinformatics, KU Leuven, Kapucijnenvoer, Leuven, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Heverlee, Belgium
| | - Ann Van Loey
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Heverlee, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), KU Leuven, Heverlee, Belgium
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13
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Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.02.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Mahmoud MH, Seleet FL, Foda MI. Effect of Different Concentration Techniques on Some Properties of Fresh and Stored Pomegranate Juice. ACTA ACUST UNITED AC 2017. [DOI: 10.3923/ajsr.2017.290.298] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Martínez-Esplá A, Serrano M, Valero D, Martínez-Romero D, Castillo S, Zapata PJ. Enhancement of Antioxidant Systems and Storability of Two Plum Cultivars by Preharvest Treatments with Salicylates. Int J Mol Sci 2017; 18:ijms18091911. [PMID: 28878169 PMCID: PMC5618560 DOI: 10.3390/ijms18091911] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 08/25/2017] [Accepted: 08/31/2017] [Indexed: 01/19/2023] Open
Abstract
In this research the effect of salicylic acid (SA), acetylsalicylic acid (ASA), and methylsalicylate (MeSA) treatments, applied as a foliar spray during on-tree plum development, on fruit quality attributes, bioactive compounds, antioxidant activity, and the activity of the antioxidant enzymes at harvest and after long-term cold storage was evaluated in two plum cultivars (“Black Splendor”, BS, and “Royal Rosa”, RR). At harvest, plum quality parameters, such as weight, total phenolics (including anthocyanins, in BS), total carotenoids, and antioxidant activity, in both hydrophilic and lipophilic compounds were found at higher levels in plums from SA-, ASA-, and MeSA-treated trees than in those from control trees. During storage, fruit firmness, total acidity, and antioxidant compounds were at higher levels in treated, than in control, plums, which show an effect of salicylate treatments on delaying the plum postharvest ripening process. In addition, the activity of the antioxidant enzymes catalase (CAT), peroxidase (POX), superoxide dismutase (SOD), and ascorbate peroxidase (APX) were also enhanced at the time of harvest in salicylate-treated plums as compared with plums from control trees. The activity of these antioxidant enzymes was also found at higher levels in salicylate-treated plums during storage. Thus, preharvest treatment with salicylates could be a safe, eco-friendly, and new tool to improve and maintain plum quality attributes, and especially their content of antioxidant compounds, with an additional effect on delaying the postharvest ripening process through increasing the levels of antioxidant compounds and the activity of the antioxidant enzymes.
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Affiliation(s)
| | - María Serrano
- Department of Applied Biology, University Miguel Hernández, 03312 Orihuela, Spain.
| | - Daniel Valero
- Department of Agro-Food Technology, University Miguel Hernández, 03312 Orihuela, Spain.
| | | | - Salvador Castillo
- Department of Agro-Food Technology, University Miguel Hernández, 03312 Orihuela, Spain.
| | - Pedro J Zapata
- Department of Agro-Food Technology, University Miguel Hernández, 03312 Orihuela, Spain.
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16
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Use of high pressure technology for the development of novel jam and its quality evaluation during storage. Journal of Food Science and Technology 2017; 54:3562-3568. [PMID: 29051651 DOI: 10.1007/s13197-017-2814-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/08/2017] [Accepted: 08/15/2017] [Indexed: 10/19/2022]
Abstract
Jam like product was prepared using high pressure (HP) processing technology and was compared with thermally processed one for quality attributes. Strawberry pulp was mixed with pectin (1%) and sugar and packed in low density polyethylene pouches (50 g pack size) and processed at 200, 400 and 600 MPa for 30 min at 50 °C. Ascorbic acid, anthocyanins, phenolics, flavonoids and antioxidant activities were found to be significantly retained to a better extent in HP processed jams as compared to thermally processed one. The CIE L*, a* and b* values decreased significantly with increase in pressure, the decrease being of much lesser extent compared to thermally processed one. Increase in pressure was found to increase the sensory attributes for colour, appearance, flavour, texture and overall acceptability significantly; however, the scores were comparatively lesser than that of thermally processed jam. The sample processed at 600 MPa showed a shelf-life of 3 months on the basis of physico-chemical, sensory and microbial attributes when stored at ambient storage conditions (28 ± 5 °C).
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Wang S, Amigo-Benavent M, Mateos R, Bravo L, Sarriá B. Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace. Int J Food Sci Nutr 2016; 68:188-200. [PMID: 27609024 DOI: 10.1080/09637486.2016.1228099] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Red grape pomace (RGP) is a major winery by-product with interesting applications due to its high phenolic content and antioxidant capacity. Effects of in vitro gastrointestinal digestion and storage on the phenolic content and antioxidant capacity of RGP were studied. RGP polyphenols were stable under stomach-mimicking conditions and more sensitive to small intestine conditions, reducing anthocyanins and flavonols. After 3- and 6-month storage, at either 4 or 25 °C, there were no changes in the total phenolic and condensed tannin content, or antioxidant capacity (evaluated by ABTS, FRAP, ORAC assays); however, after 9 months these parameters decreased. Contrarily, chromatic b* values were higher, thus the samples had more intense red color, which may be related to the increased condensed tannin content. Storage time or temperature induced no changes in microbiological load. RGP preserves high antioxidant capacity after storage and in vitro digestion and thus presents potential as a functional ingredient or nutraceutical.
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Affiliation(s)
- Shenli Wang
- a Department of Metabolism and Nutrition, Institute of Food Science , Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - Miryam Amigo-Benavent
- a Department of Metabolism and Nutrition, Institute of Food Science , Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - Raquel Mateos
- a Department of Metabolism and Nutrition, Institute of Food Science , Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - Laura Bravo
- a Department of Metabolism and Nutrition, Institute of Food Science , Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - Beatriz Sarriá
- a Department of Metabolism and Nutrition, Institute of Food Science , Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
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García-Viguera C, Zafrilla P, Tomás-Barberán F. Influence of processing and storage conditions in strawberry jam color / Influencia de las condiciones de tratamiento y de almacenamiento en el color de confituras de fresa. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329900500606] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The influence of time and temperature of processing on the color of strawberry jams, and the time and presence of light during their storage is evaluated. Results showed that processing time is the determinant for obtaining color quality products, as boiling for over 15 min has a deleterious effect. The effect of daylight during storage caused insignificant color and anthocyanin losses, when com pared with storage under dark conditions. However, there was no direct relationship between antho cyanin loss during processing and storage and the color observed under any of the assayed condi tions. The freezing of fruit for long periods (one year) for future jam preparation provoked 77% of anthocyanin losses. Nevertheless, fruit could be stored at -20°C for six months, since less than 20% loss of anthocyanins was noted.
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Affiliation(s)
- C. García-Viguera
- Laboratorio Fitoquimica, Departamento Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Apdo Correos 4195, 30080 Murcia, Spain
| | - P. Zafrilla
- Laboratorio Fitoquimica, Departamento Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Apdo Correos 4195, 30080 Murcia, Spain
| | - F.A. Tomás-Barberán
- Laboratorio Fitoquimica, Departamento Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Apdo Correos 4195, 30080 Murcia, Spain
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19
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Influence of storage on the volatile profile, mechanical, optical properties and antioxidant activity of strawberry spreads made with isomaltulose. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.02.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Concha‐Meyer AA, D'Ignoti V, Saez B, Diaz RI, Torres CA. Effect of Storage on the Physico‐Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers. J Food Sci 2016; 81:C569-77. [DOI: 10.1111/1750-3841.13214] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2015] [Accepted: 12/12/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Anibal A. Concha‐Meyer
- Centro de Estudios en Alimentos Procesados (CEAP) Avenida San Miguel #3425 Talca 3480137 Chile
| | - Valeria D'Ignoti
- Centro de Estudios en Alimentos Procesados (CEAP) Avenida San Miguel #3425 Talca 3480137 Chile
| | - Barbara Saez
- Centro de Estudios en Alimentos Procesados (CEAP) Avenida San Miguel #3425 Talca 3480137 Chile
| | - Ricardo I. Diaz
- Centro de Estudios en Alimentos Procesados (CEAP) Avenida San Miguel #3425 Talca 3480137 Chile
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de Bruijn J, Rivas F, Rodriguez Y, Loyola C, Flores A, Melin P, Borquez R. Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12691] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Johannes de Bruijn
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Fernando Rivas
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Yeaninna Rodriguez
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Cristina Loyola
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Adan Flores
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Pedro Melin
- Department of Agroindustry; University of Concepción; Avenida Vicente Méndez 595 Chillán Chile
| | - Rodrigo Borquez
- Department of Chemical Engineering; University of Concepción; Concepción Chile
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22
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Asghar N, Imran M, Mushtaq Z, Ahmad RS, Khan MK, Ahmad N, Ahmad U. Characterization and Functional Product Development from Bael (Aegle marmelos
L.
Correa) Fruit Pulp. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12658] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Nosheen Asghar
- Department of Food Science, Nutrition and Home Economics; Government College University; Faisalabad 38000 Pakistan
| | - Muhammad Imran
- Institute of Home and Food Sciences; Faculty of Science and Technology; Government College University; Faisalabad Pakistan
| | - Zarina Mushtaq
- Department of Food Science, Nutrition and Home Economics; Government College University; Faisalabad 38000 Pakistan
| | - Rabia Shabir Ahmad
- Department of Food Science, Nutrition and Home Economics; Government College University; Faisalabad 38000 Pakistan
| | - Muhammad Kamran Khan
- Institute of Home and Food Sciences; Faculty of Science and Technology; Government College University; Faisalabad Pakistan
| | - Nazir Ahmad
- Institute of Home and Food Sciences; Faculty of Science and Technology; Government College University; Faisalabad Pakistan
| | - Uswa Ahmad
- Department of Food Science, Nutrition and Home Economics; Government College University; Faisalabad 38000 Pakistan
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23
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Askar KA, Alsawad ZH, Khalaf MN. Evaluation of the pH and thermal stabilities of rosella anthocyanin extracts under solar light. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2015. [DOI: 10.1016/j.bjbas.2015.06.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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24
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Bursać Kovačević D, Putnik P, Dragović-Uzelac V, Vahčić N, Babojelić MS, Levaj B. Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams. Food Chem 2015; 181:94-100. [DOI: 10.1016/j.foodchem.2015.02.063] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2014] [Revised: 02/13/2015] [Accepted: 02/14/2015] [Indexed: 11/29/2022]
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25
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Canuto GAB, Oliveira DR, da Conceição LSM, Farah JPS, Tavares MFM. Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power. Food Chem 2015; 192:566-74. [PMID: 26304385 DOI: 10.1016/j.foodchem.2015.06.095] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2015] [Revised: 06/02/2015] [Accepted: 06/28/2015] [Indexed: 10/23/2022]
Abstract
A RPLC-DAD method for the analysis of eight anthocyanins was developed, validated and applied to strawberry extracts. The chromatographic method was conducted under gradient elution in acidulated water-methanol mobile phase and octadecyl-silica columns. An ultrasound extraction procedure was optimized by a 3(2) factorial design (%HCl in methanol, temperature, and time) and response surface methodology. Method validation was performed according to the following parameters: linearity (R(2)>0.99, p-value<10(-4), F>725), LOD (3-7 μmol L(-1)) and LOQ (9-22 μmol L(-1)), selectivity/specificity (baseline separation of all analytes and peak purity), instrumental precision (<6.4%CV), repeatability (<6.3%CV) and intermediate precision (<9.9%CV), recovery (83-99%), robustness (mobile phase pH, column temperature and flow rate) and stability (high temperatures and storage; 1st order kinetics). The antioxidant power of anthocyanins was measured on-line (ABTS(+) reaction; Trolox as reference). Ten strawberry extracts were quantified (average values: 24.2 μg/g for cyanidin-3-glucoside and 49.1 μg/g for pelargonidin-3-glucoside).
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Affiliation(s)
- Gisele A B Canuto
- Institute of Chemistry, University of Sao Paulo, Av. Prof. Lineu Prestes, 748, 05508-900 Sao Paulo, SP, Brazil
| | - Daniel R Oliveira
- Institute of Chemistry, University of Sao Paulo, Av. Prof. Lineu Prestes, 748, 05508-900 Sao Paulo, SP, Brazil
| | - Lucas S M da Conceição
- Institute of Chemistry, University of Sao Paulo, Av. Prof. Lineu Prestes, 748, 05508-900 Sao Paulo, SP, Brazil
| | - João P S Farah
- Institute of Chemistry, University of Sao Paulo, Av. Prof. Lineu Prestes, 748, 05508-900 Sao Paulo, SP, Brazil
| | - Marina F M Tavares
- Institute of Chemistry, University of Sao Paulo, Av. Prof. Lineu Prestes, 748, 05508-900 Sao Paulo, SP, Brazil.
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26
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de Souza VR, Pereira PAP, Teixeira TR, Silva TLTD, Pio R, Queiroz F. Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12819] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Vanessa Rios de Souza
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
| | | | | | | | - Rafael Pio
- Department of Agriculture; Federal University of Lavras; 37200-000 Lavras MG Brazil
| | - Fabiana Queiroz
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
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27
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Korus A, Jaworska G, Bernaś E, Juszczak L. Characteristics of physico-chemical properties of bilberry (Vaccinium myrtillus L.) jams with added herbs. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2815-23. [PMID: 25892779 PMCID: PMC4397341 DOI: 10.1007/s13197-014-1315-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/05/2014] [Accepted: 03/06/2014] [Indexed: 11/24/2022]
Abstract
Low-sugar bilberry jams without added herbs and those with added mentha (1 %) and lemon balm (1 %) were examined for levels of selected physico-chemical indicators, antioxidant activity, colour and texture. Jams were obtained by two methods: cooked in an open pan and cooked in a vacuum evaporator. 100 g fresh mass contained 0.076-0.481 mg HMF, 5.8-7.1 mg vitamin C, 176-232 mg total polyphenols, 122-156 mg total flavonoids, 73-96 mg total anthocyanins, with antioxidant activity per 1 g of 405-575 μM Trolox (ABTS), 71-89 μM Trolox (DPPH) and 120-176 μM Fe(2+) (FRAP). Jams cooked in a vacuum evaporator had higher levels of the indicators examined, better colour and worse texture. Jams with added herbs generally showed higher levels of all indicators, but their colour and texture were slightly worse. Storing jams for 8 months caused a reduction in antioxidant constituents of 7-20 % along with a deterioration of colour and texture.
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Affiliation(s)
- Anna Korus
- />Department of Fruit, Vegetable and Mushroom Processing, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland
| | - Grażyna Jaworska
- />Department of Fruit, Vegetable and Mushroom Processing, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland
| | - Emilia Bernaś
- />Department of Fruit, Vegetable and Mushroom Processing, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland
| | - Lesław Juszczak
- />Department of Analysis and Evaluation of Food Quality, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland
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28
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Human exposure modelling of quercetin in onions (Allium cepa L.) following thermal processing. Food Chem 2015; 187:135-9. [PMID: 25977008 DOI: 10.1016/j.foodchem.2015.04.035] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2014] [Revised: 03/20/2015] [Accepted: 04/15/2015] [Indexed: 11/20/2022]
Abstract
Post-harvest treatment can influence levels of secondary metabolites in fruits and vegetables. Onions contain high levels of quercetin but are commonly heat-treated before consumption. Hence, the objective of this study was to examine the effect of cooking treatments on the flavonoid (3,4'-Qdg and 4'-Qmg) concentrations in onion and to determine, by simulation modelling, probable human exposure. Onion samples (n=3) were cooked using three processes (fry, bake and steam) for three time intervals (5, 10 and 15 min). Frying (<10 min) was the ideal cooking method which retained concentrations of 3,4'-Qdg and 4'-Qmg at >50%. Thermal processing (>10 min) was shown to decrease quercetin content in all samples. The simulation model predicted human absorption and exposure. Steaming (15 min) resulted in the lowest quercetin exposure, with mean values of 4000 and 400 μg/day for 3,4'-Qdg and 4'-Qmg, respectively. Untreated onions had mean exposures of 14,000 and 3000 μg/day for 3,4'-Qdg and 4'-Qmg, respectively.
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29
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Guiné RPF, Almeida IC, Correia AC, Gonçalves FJ. Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9241-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Peinado I, Rosa E, Heredia A, Andrés A. Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2014.08.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Martínez-Esplá A, Zapata PJ, Valero D, García-Viguera C, Castillo S, Serrano M. Preharvest application of oxalic acid increased fruit size, bioactive compounds, and antioxidant capacity in sweet cherry cultivars (Prunus avium L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3432-7. [PMID: 24684635 DOI: 10.1021/jf500224g] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Trees of 'Sweet Heart' and 'Sweet Late' sweet cherry cultivars (Prunus avium L.) were treated with oxalic acid (OA) at 0.5, 1.0, and 2.0 mM at 98, 112, and 126 days after full blossom. Results showed that all treatments increased fruit size at harvest, manifested by higher fruit volume and weight in cherries from treated trees than from controls, the higher effect being found with 2.0 mM OA (18 and 30% higher weight for 'Sweet Heart' and 'Sweet Late', respectively). Other quality parameters, such as color and firmness, were also increased by OA treatments, although no significant differences were found in total soluble solids or total acidity, showing that OA treatments did not affect the on-tree ripening process of sweet cherry. However, the increases in total anthocyanins, total phenolics, and antioxidant activity associated with the ripening process were higher in treated than in control cherries, leading to fruit with high bioactive compounds and antioxidant potential at commercial harvest (≅45% more anthocyanins and ≅20% more total phenolics). In addition, individual anthocyanins, flavonols, and chlorogenic acid derivatives were also increased by OA treatment. Thus, OA preharvest treatments could be an efficient and natural way to increase the quality and functional properties of sweet cherries.
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Affiliation(s)
- Alejandra Martínez-Esplá
- Department of Food Technology, EPSO, University Miguel Hernández , Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
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32
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Culetu A, Manolache F, Duta D. Exploratory Study of Physicochemical, Textural and Sensory Characteristics of Sugar-Free Traditional Plum Jams. J Texture Stud 2014. [DOI: 10.1111/jtxs.12057] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- A. Culetu
- Research & Innovation Department; National Institute of Research & Development for Food Bioresources-IBA Bucharest; 6 Dinu Vintila Street 021102 Bucharest Romania
| | - F.A. Manolache
- Research & Innovation Department; National Institute of Research & Development for Food Bioresources-IBA Bucharest; 6 Dinu Vintila Street 021102 Bucharest Romania
| | - D.E. Duta
- Research & Innovation Department; National Institute of Research & Development for Food Bioresources-IBA Bucharest; 6 Dinu Vintila Street 021102 Bucharest Romania
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33
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Alves de Oliveira EN, da Costa Santos D, Gomes JP, Rocha APT, da Silva WP. Physicochemical Stability of Diet Umbu-Caja Jams Stored under Ambient Conditions. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12209] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Pirone BN, De Michelis A, Salvatori DM. Pretreatments Effect in Drying Behaviour and Colour of Mature and Immature ‘Napolitana’ Sweet Cherries. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-013-1238-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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35
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Oliveira A, Almeida DPF, Pintado M. Changes in Phenolic Compounds During Storage of Pasteurized Strawberry. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1239-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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36
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Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins. Food Chem 2013; 141:2998-3006. [DOI: 10.1016/j.foodchem.2013.04.117] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2012] [Revised: 03/17/2013] [Accepted: 04/26/2013] [Indexed: 11/20/2022]
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37
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Effects of jam processing on anthocyanins and antioxidant capacities of Rubus coreanus Miquel berry. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0257-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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38
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Rothwell JA, Perez-Jimenez J, Neveu V, Medina-Remón A, M'hiri N, García-Lobato P, Manach C, Knox C, Eisner R, Wishart DS, Scalbert A. Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. DATABASE-THE JOURNAL OF BIOLOGICAL DATABASES AND CURATION 2013; 2013:bat070. [PMID: 24103452 PMCID: PMC3792339 DOI: 10.1093/database/bat070] [Citation(s) in RCA: 503] [Impact Index Per Article: 45.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Polyphenols are a major class of bioactive phytochemicals whose consumption may play a role in the prevention of a number of chronic diseases such as cardiovascular diseases, type II diabetes and cancers. Phenol-Explorer, launched in 2009, is the only freely available web-based database on the content of polyphenols in food and their in vivo metabolism and pharmacokinetics. Here we report the third release of the database (Phenol-Explorer 3.0), which adds data on the effects of food processing on polyphenol contents in foods. Data on >100 foods, covering 161 polyphenols or groups of polyphenols before and after processing, were collected from 129 peer-reviewed publications and entered into new tables linked to the existing relational design. The effect of processing on polyphenol content is expressed in the form of retention factor coefficients, or the proportion of a given polyphenol retained after processing, adjusted for change in water content. The result is the first database on the effects of food processing on polyphenol content and, following the model initially defined for Phenol-Explorer, all data may be traced back to original sources. The new update will allow polyphenol scientists to more accurately estimate polyphenol exposure from dietary surveys.
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Affiliation(s)
- Joseph A Rothwell
- International Agency for Research on Cancer (IARC), Nutrition and Metabolism Section, Biomarkers Group, 150 cours Albert Thomas, F-69372 Lyon Cedex 08, France, INRA, UMR1019, Unité Nutrition Humaine, CRNH Auvergne, F-63000 Clermont-Ferrand, France, Department of Biological Chemistry, Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), 18-26 c/ Jordi Girona, 0834, Barcelona, Spain, Nutrition and Food Science Department, School of Pharmacy, Diagonal Campus, 27-31 Joan XXIII, 0828, University of Barcelona, Barcelona, Spain, CIBER: BC06/03 Fisiopatologia de la Obesidad y la Nutrición, CIBERobn. Instituto de Salud Carlos III, 4 c/ Sinesio Delgado, 28029 Madrid, Spain, In Siliflo Inc, ABT6V1Y2, Edmonton, Canada and Departments of Computing Science and Biological Sciences, University of Alberta, Edmonton AB T6G 2E8, Canada
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Aamir M, Ovissipour M, Sablani SS, Rasco B. Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2013; 2013:271271. [PMID: 26904594 PMCID: PMC4745515 DOI: 10.1155/2013/271271] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Revised: 06/19/2013] [Accepted: 06/26/2013] [Indexed: 11/21/2022]
Abstract
A resurgence in interest examining thermal pasteurization technologies has been driven by demands for "cleaner" labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and extend shelf life of minimally processed foods and ready-to-eat foods with a concomitant reduction in the use of chemical preservatives. This review describes the effects of thermal pasteurization on vegetable quality attributes including altering flavor and texture to improve consumer acceptability, stabilizing color, improving digestibility, palatability and retaining bioavailability of important nutrients, and bioactive compounds. Here, we provide kinetic parameters for inactivation of viral and bacterial pathogens and their surrogates and marker enzymes used to monitor process effectiveness in a variety of plant food items. Data on thermal processing protocols leading to higher retention and bioactivity are also presented. Thermal inactivation of foodborne viruses and pathogenic bacteria, specifically at lower pasteurization temperatures or via new technologies such as dielectric heating, can lead to greater retention of "fresh-like" properties.
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Affiliation(s)
- Muhammad Aamir
- School of Food Science, Washington State University, Pullman, WA 99164-6376, USA
| | | | - Shyam S. Sablani
- Department of Biological System Engineering, Washington State University, Pullman, WA 99164-6120, USA
| | - Barbara Rasco
- School of Food Science, Washington State University, Pullman, WA 99164-6376, USA
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40
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Mazur SP, Nes A, Wold AB, Remberg SF, Martinsen BK, Aaby K. Effects of ripeness and cultivar on chemical composition of strawberry (Fragaria×ananassa Duch.) fruits and their suitability for jam production as a stable product at different storage temperatures. Food Chem 2013; 146:412-22. [PMID: 24176361 DOI: 10.1016/j.foodchem.2013.09.086] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2013] [Revised: 09/13/2013] [Accepted: 09/16/2013] [Indexed: 11/30/2022]
Abstract
Effects of ripeness (nearly ripe, ripe, fully ripe) and cultivar ('Blink', 'Polka' and 'Senga Sengana') on colour and chemical composition of strawberry fruits and their suitability for jam production, evaluated as stability during storage at 4 and 20°C for 3 and 6months, were investigated. Quality traits of fruits and jams were significantly affected by both ripeness stage and cultivar. However, after 6months of storage, particularly at 20°C, the effects of fruit ripeness and cultivar were considerably reduced. During jam storage, anthocyanins, ascorbic acid, chroma and hue were least stable in jams made from the least ripe fruits. Quality traits in jams made from 'Senga Sengana' were best preserved during storage, while quality and chemical composition in jams made from 'Blink' changed the most. In conclusion, fully ripe fruits were best suited for jam processing. Storage at low temperature was preferable and 'Senga Sengana' was the most and 'Blink' the least suitable cultivar for processing.
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Affiliation(s)
- Sebastian Piotr Mazur
- Norwegian Institute for Agricultural and Environmental Research, Arable Crops Division, N-2849 Kapp, Norway; Department of Plant and Environmental Sciences, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway.
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41
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Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.05.020] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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42
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Rogez H, Akwie SNLT, Moura FG, Larondelle Y. Kinetic modeling of anthocyanin degradation and microorganism growth during postharvest storage of açai fruits (Euterpe oleracea). J Food Sci 2013; 77:C1300-6. [PMID: 23240969 DOI: 10.1111/j.1750-3841.2012.02996.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The unavoidable damage of açai (Euterpe oleracea) fruits (AF) during picking leads to microbial contamination and anthocyanin degradation, which prejudice the consumed fruit drink. Thirteen lots of AF (24 kg) from different municipal districts of the Pará State (Brazil) were monitored during a 75-h-long storage in the dark at 30 °C for microbial growth, and 7 lots for anthocyanin degradation. On arrival at the laboratory, anthocyanins presented a mean concentration of 828 mg kg(-1) fruits with a standard deviation of 323 mg kg(-1) fruits whereas mean microbial contamination was 2.64 10(6) CFU g(-1) of dry matter for total mesophilic bacteria, 1.98 10(3) MPN g(-1) DM for fecal coliforms, and 1.11 10(5) CFU g(-1) DM for moulds and yeasts. Kinetic growth of the microbes could be fitted to a quadratic equation with an unusual rapid growth during the 1st 24 h. The kinetics of anthocyanin degradation fitted a 1st-order equation. The mean velocity constant of the reaction (k(1)) was of 0.0137 h(-1) and the mean half-life (t(½)) of the anthocyanins was 50 h. These results indicate that the AF simultaneously suffer extensive anthocyanin degradation and explosive microbial growth during the postharvest period needing a special care.
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Affiliation(s)
- Hervé Rogez
- Faculdade de Engenharia de Alimentos, Univ. Federal do Pará, and Centre for Agro-food Valorisation of Amazonian Bioactive Compounds (CVACBA), Av. Perimetral s/n, 66.095-780 Belém, PA, Brazil
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43
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Amaro LF, Soares MT, Pinho C, Almeida IF, Pinho O, Ferreira IMPLVO. Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12188] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - M. Teresa Soares
- REQUIMTE; Laboratório de Bromatologia e Hidrologia; Departamento de Ciências Químicas; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 228; 4050-313; Porto; Portugal
| | - Carina Pinho
- REQUIMTE; Laboratório de Bromatologia e Hidrologia; Departamento de Ciências Químicas; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 228; 4050-313; Porto; Portugal
| | - Isabel F. Almeida
- Laboratório de Tecnologia Farmacêutica; Departamento de Ciências do Medicamento; Faculdade de Farmácia, Universidade do Porto; Centro de Investigação em Ciências Farmacêuticas; Rua Jorge Viterbo Ferreira 228; 4050-313; Porto; Portugal
| | | | - Isabel M. P. L. V. O. Ferreira
- REQUIMTE; Laboratório de Bromatologia e Hidrologia; Departamento de Ciências Químicas; Faculdade de Farmácia; Universidade do Porto; Rua Jorge Viterbo Ferreira 228; 4050-313; Porto; Portugal
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44
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Wojdyło A, Oszmiański J, Teleszko M, Sokół-Łętowska A. Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams. Int J Food Sci Nutr 2013; 64:749-56. [DOI: 10.3109/09637486.2013.793297] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Tiwari U, Cummins E. Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.09.007] [Citation(s) in RCA: 161] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Peinado I, Rosa E, Heredia A, Escriche I, Andrés A. Optical, Mechanical and Sensorial Properties of Strawberry Spreadable Products Formulated with Isomaltulose. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0970-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Del Bo' C, Riso P, Brambilla A, Gardana C, Rizzolo A, Simonetti P, Bertolo G, Klimis-Zacas D, Porrini M. Blanching improves anthocyanin absorption from highbush blueberry ( Vaccinium corymbosum L.) purée in healthy human volunteers: a pilot study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9298-9304. [PMID: 22906096 DOI: 10.1021/jf3021333] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Blueberries ( Vaccinium corymbosum L.) are rich sources of phenolics and anthocyanins (ACNs). We investigated the absorption of ACNs after consumption of one portion (300 g) of minimally processed blueberry purée (P) obtained from blanched (BL) or unblanched (NB) berries. A repeated-measures, crossover design study was conducted on healthy human volunteers. Blood was drawn between baseline and 24 h after BL-P or NB-P consumption, while urine were collected from the day before the experiment up to 48 h. Total plasma ACN content was not significantly different, while phenolics content was higher in BL-P with respect to NB-P. The maximum ACN absorption in plasma was observed after 1.5 h from the intake of the purées and was significantly higher (p ≤ 0.05) after the intake of BL-P. Both products increased the excretion of hippuric acid in urine. In conclusion, blanching had no significant effect on total ACN content and enhanced their absorption from minimally processed purées.
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Affiliation(s)
- Cristian Del Bo'
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy
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Rababah TM, Al-U'Datt M, Al-Mahasneh M, Yang W, Feng H, Ereifej K, Kilani I, Ishmais MA. Effect of Jam Processing and Storage on Phytochemicals and Physiochemical Properties of Cherry at Different Temperatures. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00770.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Taha M. Rababah
- Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Muhammad Al-U'Datt
- Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Majdi Al-Mahasneh
- Faculty of Engineering; Jordan University of Science and Technology; Irbid Jordan
| | - Wade Yang
- Department of Food Science and Human Nutrition; University of Florida; Gainesville FL
| | - Hao Feng
- Department of Food Science and Human Nutrition; University of Illinois at Urbana-Champaign; Urbana IL
| | - Khalil Ereifej
- Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Isra Kilani
- Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Majdi Abu Ishmais
- Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
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Segovia-Bravo K, Guignon B, Bermejo-Prada A, Sanz P, Otero L. Hyperbaric storage at room temperature for food preservation: A study in strawberry juice. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.02.005] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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MESQUITA KARINASCATOLINO, BORGES SORAIAVILELA, CARNEIRO JOÃODEDEUSSOUZA, MENEZES CAMILACARVALHO, MARQUES GERSONREGINALDO. QUALITY ALTERATIONS DURING STORAGE OF SUGAR-FREE GUAVA JAM WITH ADDED PREBIOTICS. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00703.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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