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Bebek Markovinović A, Stulić V, Putnik P, Birkić A, Jambrović M, Šaško D, Ljubičić J, Pavlić B, Herceg Z, Bursać Kovačević D. Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice-A Chemometric Evaluation-Part I. Foods 2023; 12:3172. [PMID: 37685106 PMCID: PMC10486361 DOI: 10.3390/foods12173172] [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: 07/27/2023] [Revised: 08/16/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
This work investigated the influence of pulsed electric field (PEF) and high-power ultrasound (HPU) combined with hurdle technology to preserve the bioactive compounds (BACs) content and antioxidant activity in stored strawberry juices. PEF was performed at 30 kV cm-1, 100 Hz during 1.5, 3, and 4.5 min, while HPU was performed at 25% amplitude and 50% pulse during 2.5, 5.0, and 7.5 min. Total phenols and hydroxycinnamic acids were the most stable BACs during the hurdle treatment without influence of the duration of both treatments, while flavonols and condensed tannins showed a significant stability dependence with respect to the duration of both treatments. Total phenols were also stable during storage, in contrast to the individual groups of BACs studied. A chemometric approach was used to optimize the parameters of the hurdle treatments with respect to the highest level of BACs and the antioxidant activity of the treated juices. In general, shorter treatment times in the hurdle approach resulted in better stability of BACs and antioxidant activity. The hurdle technology investigated in this study has the strong potential to be an excellent concept for optimizing the operating parameters of PEF and HPU technologies in the preservation of functional foods.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Višnja Stulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Anamaria Birkić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Maja Jambrović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Dolores Šaško
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Josipa Ljubičić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.B.M.); (V.S.); (A.B.); (M.J.); (D.Š.); (J.L.); (Z.H.)
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Koraqi H, Petkoska AT, Khalid W, Sehrish A, Ambreen S, Lorenzo JM. Optimization of the Extraction Conditions of Antioxidant Phenolic Compounds from Strawberry Fruits ( Fragaria x ananassa Duch.) Using Response Surface Methodology. FOOD ANAL METHOD 2023; 16:1-13. [PMID: 37359894 PMCID: PMC10057687 DOI: 10.1007/s12161-023-02469-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 03/02/2023] [Indexed: 03/31/2023]
Abstract
The subject of this study is to determine the best solvent and optimum extraction conditions for the extraction of maximum antioxidant phenolic compounds and antioxidant activity from strawberry fruits (Fragaria x ananassa Duch.). Extractions were carried out using solvents with different polarities (water, methanol, ethanol, acetonitrile, and acetone). Box-Behnken Design was used to optimize extraction conditions, including extraction time (t), temperature (°C), and liquid/solid (L/S) ratio. In the study, extracts obtained with acetone indicated the highest total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The optimal extraction conditions for both responses were determined to be time of 17.5 min, temperature 52.5 °C, and liquid/solid ratio of 30:1. The maximum TPC and TFC values were found as 18.78 ± 0.22 mg of gallic acid equivalent (GAE/g) and 10.52 ± 0.35 mg of catechin equivalents (CE/g) under optimum extraction conditions. The results indicated that optimizing extraction conditions is critical for quantifying antioxidant phenolic compounds. The present model can contribute to finding a cheap way of delivering natural antioxidants in the food, cosmeceutical, and pharmaceutical industries. Furthermore, these results indicate that strawberry fruits (Fragaria x ananassa Duch.) can be a natural food colorant in dietary applications with potential health benefits.
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Affiliation(s)
- Hyrije Koraqi
- Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, St. Rexhep Krasniqi No. 56, 10000 Pristina, Kosovo
| | - Anka Trajkovska Petkoska
- Faculty of Technology and Technical Sciences, University St. Clement of Ohrid - Bitola, Dimitar Vlahov, 1400 Veles, Republic of North Macedonia
| | - Waseem Khalid
- Faculty of Life Sciences, Department of Food Science, Government College University, Faisalabad, 38000 Pakistan
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Aqeela Sehrish
- Department of Plant and Soil Science, Texas Tech University, Lubbock, USA
| | - Saadia Ambreen
- University Institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Jose Manuel Lorenzo
- Centro Tecnológico de La Carne de Galicia, Avd. Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidade de Vigo, 32004 Ourense, Spain
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Bebek Markovinović A, Putnik P, Bičanić P, Brdar D, Duralija B, Pavlić B, Milošević S, Rocchetti G, Lucini L, Bursać Kovačević D. A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010138. [PMID: 36615332 PMCID: PMC9822254 DOI: 10.3390/molecules28010138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/10/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022]
Abstract
This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect (p ≤ 0.05) on all bioactive compounds except flavonols and hydroxycinnamic acids. The treatment duration of 5 min vs. 10 min had a significant positive impact on the content of anthocyanins, flavonols and condensed tannins, while the opposite was observed for total phenols, whereas no statistically significant effect was observed for hydroxycinnamic acids. The temperature changes during HPU treatment correlated positively with almost all HPU treatment parameters (amplitude, pulse, energy, power, frequency). Optimal parameters of HPU were obtained for temperature changes, where the highest content of a particular group of bioactive compounds was obtained. Results showed that by combining fruits with a certain ripeness and optimal HPU treatment, it would be possible to produce juices with highly preserved bioactive compounds, while HPU technology has prospects for application in functional food products.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Paula Bičanić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Dora Brdar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Boris Duralija
- Department of Pomology, Division of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Sanja Milošević
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
- Correspondence:
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The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness. Foods 2022; 11:foods11141997. [PMID: 35885240 PMCID: PMC9324555 DOI: 10.3390/foods11141997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 12/04/2022] Open
Abstract
The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices (Fragaria x ananassa Duch. cv. ‘Albion’) with different ripening stages (75% and 100%) and stored at +4 °C for 7 days. The HIPEF parameters studied were: (i) electric field strength (40 and 50 kV cm−1), (ii) frequency (100 and 200 Hz), and (iii) treatment duration (3 and 6 min). Of the HIPEF parameters studied, electric field strength and frequency had a statistically significant effect on the content of all phenolic compounds. Treatment duration showed no statistically significant effects on phenolic compounds except for flavonols and condensed tannins. Storage had a positive effect on the stability of most of the phenolic compounds, with the exception of flavonols. Optimization of HIPEF processing showed that strawberry samples at both ripeness levels were suitable for HIPEF treatment to obtain functional fruit juices with a high content of polyphenols.
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Genome-Wide Identification of Strawberry Metal Tolerance Proteins and Their Expression under Cadmium Toxicity. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8060477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Metal tolerance proteins (MTPs) are divalent cation transporters, known to upkeep the mineral nutrition of plants and heavy metal transport at cell, tissue, or whole plant levels. However, information related to evolutionary relationships and biological functions of MTP genes in strawberry (Fragaria vesca L.) remain elusive. Herein, we identified 12 MTP genes from the strawberry genome and divided them into three main groups (i.e., Zn-MTP, Fe/Zn MTP, and Mn-MTP), which is similar to MTP grouping in Arabidopsis and rice. The strawberry MTPs (FvMTPs) are predicted to be localized in the vacuole, while open reading frame (ORF) length ranged from 1113 to 2589 bp with 370 to 862 amino acids, and possess 4 to 6 transmembrane domains (TMDs), except for FvMTP12 that possessed 16 TMDs. All the FvMTP genes had putative cation efflux and cation diffusion facilitator domains along with a zinc dimerization (ZT-dimer) domain in Mn-MTPs. The collinear analysis suggested their conservation between strawberry and Arabidopsis MTPs. Promoter analysis also demonstrated that some of them might possibly be regulated by hormones and abiotic stress factors. Moreover, Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis proposed that FvMTP genes are involved in cation transport and homeostasis. The expression analysis showed that FvMTP1, FvMTP1.1, and FvMTP4 were significantly induced in leaf samples, while FvMTP1.1 and FvMTP4 were significantly regulated in roots of cadmium (Cd)-treated strawberry plants during progressive stress duration. The findings of Cd accumulation depicted that Cd contents were significantly higher in root tissues than that of leaf tissues of strawberry. These results are indicative of their response during the specific duration in Cd detoxification, while further functional studies can accurately verify their specific role.
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Gecer MK, Orman E, Gundogdu M, Ercisli S, Karunakaran R. Identification of Metabolites Changes and Quality in Strawberry Fruit: Effect of Cultivation in High Tunnel and Open Field. PLANTS (BASEL, SWITZERLAND) 2022; 11:1368. [PMID: 35631793 PMCID: PMC9145300 DOI: 10.3390/plants11101368] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 04/30/2022] [Accepted: 05/05/2022] [Indexed: 06/15/2023]
Abstract
Strawberry has gained increasing popularity all over the world due to its fruit properties. This popularity is due to the phytochemicals that strawberries have. The aim of this study is to reveal the effect of cultivation in open field and high tunnel on agromorphological and biochemical properties of strawberries. In this study, fruit yield and fruit quality characteristics of some strawberry varieties grown in open field and high tunnel were investigated. The highest fruit yield, fruit weight and titratable acidity were obtained in high tunnel grown Albion cultivar (542.743 g/plant, 14.927 g/fruit and 1.047%, respectively). While there was no statistical difference between cultivars and treatments in terms of soluble solids content and pH, fruit count was higher in Albion and Kabarla cultivars in both treatments compared to other cultivars (p < 0.05). Among the phenolic compounds, gallic acid was determined to be higher (between 9.246−31.680 mg/100 g) than other phenolics. Considering the organic acid content, malic acid was determined as the dominant organic acid in Kabarla cultivar (870.729 mg/100 g). In addition, in terms of vitamin C content, Rubygem cultivar stood out in both applications. Phenolic compound and organic acid contents varied in terms of varieties and applications. As a result, strawberry fruit, which is an important fruit in terms of fruit quality and consumption diversity, has been found to have high phenolic compounds and organic acid content, although it varies in all varieties and applications.
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Affiliation(s)
- Mustafa Kenan Gecer
- Department of Seed Science and Technology, Agricultural Faculty, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey;
| | - Erdal Orman
- Ataturk Horticultural Central Research Institute, 77100 Yalova, Turkey;
| | - Muttalip Gundogdu
- Department of Horticulture, Agricultural Faculty, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey;
| | - Sezai Ercisli
- Department of Horticulture, Agricultural Faculty, Ataturk University, 25240 Erzurum, Turkey;
| | - Rohini Karunakaran
- Unit of Biochemistry, Centre of Excellence for Biomaterials Engineering, Faculty of Medicine, AIMST University, Semeling, Bedong 08100, Malaysia
- Department of Computational Biology, Institute of Bioinformatics, Saveetha School of Engineering (SSE), SIMATS, Thandalam, Chennai 602105, Tamil Nadu, India
- Centre of Excellence for Biomaterials Science, AIMST University, Semeling, Bedong 08100, Malaysia
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