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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 2022; 28:molecules28010138. [PMID: 36615332 PMCID: PMC9822254 DOI: 10.3390/molecules28010138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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Feng M, Chitrakar B, Chen J, Islam MN, Wei B, Wang B, Zhou C, Ma H, Xu B. Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures. Foods 2022; 11:foods11172593. [PMID: 36076780 PMCID: PMC9455229 DOI: 10.3390/foods11172593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/22/2022] [Indexed: 11/29/2022] Open
Abstract
Strawberry juice, which is rich in nutrients and charming flavor, is favored by consumers. To explore whether multi-mode thermosonication (MTS) can ensure the quality stability of strawberry clear juice (SCJ) during storage, the effects of microbial inhibition, enzyme activity, and physicochemical properties of SCJ pretreated by MTS were evaluated during storage at 4, 25, and 37 °C in comparison with thermal pretreatment (TP) at 90 °C for 1 min. The MTS, including dual-frequency energy-gathered ultrasound pretreatment (DEUP) and flat sweep-frequency dispersive ultrasound pretreatment (FSDUP), were conducted at 60 °C for 5 and 15 min, respectively. Results showed that the total phenols, flavonoids, anthocyanins, ascorbic acid, and DPPH free radical scavenging ability of SCJ decreased during the storage period. The control sample of SCJ was able to sage for only 7 days at 4 °C based on the microbiological quality, while the FSDUP and DEUP group extended the storage period up to 21 and 14 days, respectively. The polyphenol oxidase in SCJ pretreated by MTS did not reactivate during the storage period. The MTS remarkably (p < 0.05) reduced the color deterioration, browning degree, and nutrient degradation during the storage period. Moreover, the FSDUP group exhibited the maximum shelf life with a minimum loss of quality, demonstrating that it was the most suitable processing method for obtaining high-quality SCJ. It can be concluded that the MTS has the potential to inhibit enzymatic browning, inactivating microorganisms, preserve original quality attributes, and prolong the shelf life of SCJ.
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Affiliation(s)
- Min Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Jianan Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Md. Nahidul Islam
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
- Correspondence: ; Fax: +86-(0)511-88780201
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Vallejo CV, Minahk CJ, Rollán GC, Rodríguez-Vaquero MJ. Inactivation of Listeria monocytogenes and Salmonella Typhimurium in strawberry juice enriched with strawberry polyphenols. J Sci Food Agric 2021; 101:441-448. [PMID: 32648586 DOI: 10.1002/jsfa.10653] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 07/01/2020] [Accepted: 07/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Low molecular-weight phenolic fractions (LMPFs) were extracted from Albion (LMPF-A) and Camarosa (LMPF-C) strawberry cultivars. Their antibacterial activity against Listeria monocytogenes and Salmonella Typhimurium cocktails in vitro and in vivo was investigated using strawberry juice as a food model. This study also sought to determine their antibacterial mechanism. RESULTS Quercetin was identified as a principal compound in both phenolic fractions. The minimum bactericide concentration (MBC) values were 750 and 850 μg mL-1 (LMPF-C) and 800 and 950 μg mL-1 (LMPF-A) against S.Typhimurium and L. monocytogenes, respectively. The possible antibacterial activity of the phenolic extracts could be related to the release of phosphate and potassium ions, the effect of the disruption of membrane integrity on L. monocytogenes, and the effect of the inhibition of dihydronicotinamide adenine dinucleotide (NADH) oxidase activity on S. Typhimurium. Quercetin and kaempferol were the most active compounds in producing bacterial damage. Strawberry juice supplemented with the phenolic fractions and incubated at 37, 20, and 4 °C reduced bacterial viability; moreover, after treatment with the phenolic fraction at the lowest temperature, no viable cells were detected after 7 days' incubation. Salmonella was more sensitive to the supplements than Listeria in strawberry juice. CONCLUSIONS This study could form the basis for the development of natural antibacterial agents that could be included in natural juice or used by the pharmaceutical industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Claudia Verónica Vallejo
- Institute of Microbiology, Faculty of Biochemistry, Chemistry and Pharmacy (FBQF), National University of Tucumán (UNT), Tucumán, Argentina
- CONICET NOA Sur., Tucumán, Argentina
| | | | | | - María José Rodríguez-Vaquero
- Institute of Microbiology, Faculty of Biochemistry, Chemistry and Pharmacy (FBQF), National University of Tucumán (UNT), Tucumán, Argentina
- CONICET NOA Sur., Tucumán, Argentina
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Šic Žlabur J, Dobričević N, Brnčić M, Barba FJ, Lorenzo JM, Franco D, Atanasov AG, Voća S, Rimac Brnčić S. Evaluation of the Behavior of Phenolic Compounds and Steviol Glycosides of Sonicated Strawberry Juice Sweetened with Stevia ( Stevia rebaudiana Bertoni). Molecules 2019; 24:E1202. [PMID: 30934766 DOI: 10.3390/molecules24071202] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 03/21/2019] [Accepted: 03/25/2019] [Indexed: 12/02/2022] Open
Abstract
In this study, the influence of stevia addition and sonication processing parameters on the phenolic content and profile as well as the steviol glycosides of strawberry juice-based samples was investigated. For this purpose, three matrices—control samples of strawberry juices without green stevia powder (CS), strawberry juices with green stevia powder (JGSP), and sonicated juices with green stevia powder (SJGSP)—were prepared. For sonication purposes, different conditions regarding probe diameters (7 mm and 22 mm), amplitudes (50%, 75%, and 100%), and time (15 min, 20 min, and 25 min) were tested. The results that were obtained upon the measurement of the total phenolic content, total flavonoids, steviol glycosides, and antioxidant capacity showed significant differences according to the matrices evaluated, obtaining overall higher values in the samples with stevia added. Moreover, when sonication was evaluated, it was found that a higher amplitude (100%), a larger probe diameter (22 mm), and a longer sonication period (25 min) led to higher values. Flavones such as luteolin and apigenin were identified and quantified in JGSP and SJGSP, while they were not found in CS. Besides these phenolic compounds, kaempferol, quercetin, pyrogallic acid, 4-methylcatechol, and 4-methoxybenzoic acid were also identified and quantified. Similarly to the total phenolic compounds, total flavonoids, and total antioxidant capacity, an increased amount of these compounds was found in SJGSP, especially after using the most intense sonication conditions. Therefore, the use of sonication together with stevia added could be a useful tool to preserve strawberry juices, increasing at the same time the sweetness and the antioxidant value of the beverages.
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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. J Sci Food Agric 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] [What about the content of this article? (0)] [Affiliation(s)] [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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