| 1. |
- Barbosa, Gabriel, 1980, et al.
(författare)
-
Effects of pulsed electric field-assisted osmotic dehydration and edible coating on the recovery of anthocyanins from in vitro digested berries
- 2019
-
Ingår i: Foods. - : MDPI AG. - 2304-8158. ; 8:10
-
Tidskriftsartikel (refereegranskat)abstract
- Berry fruits, such as strawberries and blueberries, are rich sources of anthocyanins. Several studies have been made on the impact of non-thermal treatments on safety, shelf-life and nutritional characteristics of such products, but the effects of these processes on anthocyanin stability during digestion in the gastrointestinal tract are still not completely clear. The aim of this study was to assess the recovery of anthocyanins after simulated gastrointestinal digestion of (1) strawberry samples, pre-treated with pulsed electric field (PEF) at 100 or 200 V·cm−1, prior to osmotic dehydration (OD), and (2) blueberry samples coated with chitosan and procyanidin. After digestion, a significantly higher content of cyanidin-3-O-glucoside and malvidin-3-O-glucoside was quantified by LC-MS/MS in processed strawberry and blueberry samples, compared with the controls. The highest recovery of cyanidin-3-O-glucoside was detected in digested strawberry samples osmotically dehydrated with trehalose. The recovery of malvidin-3-O-glucoside was highest in digested blueberries coated with chitosan and stored for 14 days, compared with untreated samples or samples coated with chitosan and procyanidin. Our study shows the potential of mild PEF treatments combined with OD, or the use of edible coating, to obtain shelf-stable products without substantially affecting the composition or the stability of anthocyanins during digestion in the upper gastrointestinal tract.
|
|
| 2. |
- Capelli, Filippo, et al.
(författare)
-
Decontamination of food packages from SARS-COV-2 RNA with a cold plasma-assisted system
- 2021
-
Ingår i: Applied Sciences (Switzerland). - : MDPI AG. - 2076-3417. ; 11:9
-
Tidskriftsartikel (refereegranskat)abstract
- The accidental contamination of food and food packaging surfaces with SARS-CoV-2 is of increasing concern among scientists and consumers, particularly in relation to fresh foods that are consumed without further cooking. The use of chemical sanitizers is often not suitable for these kinds of commodities; therefore, a non-thermal sanitation technology could help to increase safety in relation to the food supply chain. Cold plasma has proven to be a promising strategy for virus inactivation. This research is aimed at evaluating the ability of a cold plasma sanitation system to inactivate SARS-CoV-2 RNA on packaged foods. Two different plastic materials were investigated and subjected to 5- and 10-min exposure to plasma after experimental inoculum of the RNA. In addition to viral degradation, possible changes in the performance of the materials were evaluated. Shelf-life of the foods, after exposure of the packages to plasma, was also investigated. Results showed that 10 min of exposure was sufficient to almost completely eliminate the viral RNA from package surfaces. The treatment did not produce any significant variation in packaging material performance or the shelf-life of the tested packaged products, indicating the potentiality of this treatment for the decontamination of packaged products.
|
|
| 3. |
- Poojary, Mahesha M., et al.
(författare)
-
Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials
- 2017
-
Ingår i: Comprehensive Reviews in Food Science and Food Safety. - : Wiley. - 1541-4337. ; 16:5, s. 895-905
-
Tidskriftsartikel (refereegranskat)abstract
- Over the last several decades, γ-aminobutyric acid (GABA) has attracted much attention due to its diverse physiological implications in plants, animals, and microorganisms. GABA naturally occurs in plant materials and its concentrations may vary considerably, from traces up to μmol/g (dry basis) depending on plant matrix, germination stage, and processing conditions, among other factors. However, due to its important biological activities, considerable interest has been shown by both food and pharmaceutical industries to improve its concentration in plants. Natural and conventional treatments such as mechanical and cold stimulation, anoxia, germination, enzyme treatment, adding exogenous glutamic acid (Glu) or gibberellins, and bacterial fermentation have been shown effective to increase the GABA concentration in several plant materials. However, some of these treatments can modify the nutritional, organoleptic, and/or functional properties of plants. Recent consumer demand for food products which are "healthy," safe and, having added benefits (nutraceuticals/functional components) has led to explore new ways to improve the content of bioactive compounds while maintaining desirable organoleptic and physicochemical properties. Along this line, nonthermal processing technologies (such as high-pressure processing, pulsed electric fields, and ultrasound, among others) have been shown as means to induce the biosynthesis and accumulation of GABA in plant foods; and the main findings so far reported are presented in this review. Moreover, the most novel tools for the identification of metabolic response in plant materials based on GABA analysis will be also described.
|
|
| 4. |
- Tylewicz, Urszula, et al.
(författare)
-
Antioxidant and antimicrobial properties of organic fruits subjected to PEF assisted osmotic dehydration
- 2020
-
Ingår i: Innovative Food Science and Emerging Technologies. - : Elsevier BV. - 1466-8564. ; 62, s. 1-10
-
Tidskriftsartikel (refereegranskat)abstract
- The effect of PEF pre-treatment prior to osmotic dehydration on mass transfer parameters, colour, antioxidant and antimicrobial properties in organic strawberries and kiwifruits was evaluated. An increase of water loss in both fruits upon the application of combined processes was noticed (up to 21.6%), while a decrease of solid gain was observed only in kiwifruit samples dehydrated in sucrose (about 45%). In general, the combined treatments were beneficial for colour maintenance in both fruit tissues. The antioxidant capacity (DPPH) and activity (ORAC) increased after PEF treatment, however, all the combined treatments reduced significantly these values (of about 20 and 28% for strawberry and of about 56 and 35% for kiwifruit, respectively for DPPH and ORAC methods). In general, PEF treatment alone was also effective with regard to an increase in the antimicrobial activity of the samples against the tested microorganisms (B. subtilis, E.coli, S. cerevisiae)
|
|
| 5. |
- Tylewicz, Urszula, et al.
(författare)
-
Gas in Scattering Media Absorption Spectroscopy (GASMAS) Detected Persistent Vacuum in Apple Tissue After Vacuum Impregnation
- 2012
-
Ingår i: Food Biophysics. - : Springer Science and Business Media LLC. - 1557-1866 .- 1557-1858. ; 7:1, s. 28-34
-
Tidskriftsartikel (refereegranskat)abstract
- The microstructure and the capillary pressure of the pore space are important variables for better understanding of the complex phenomena occurring during vacuum impregnation (VI) of plant tissues. In this study, we used GASMAS (Gas in Scattering Media Absorption Spectroscopy) of oxygen to, non-destructively, measure the dynamics of the internal pressure in apple pieces after restoration of the atmospheric pressure. Apple pieces were impregnated with isotonic sucrose solution (18% w/v) at different reduced pressures (15, 30, 45 kPa (abs.)). After restoration of the atmospheric pressure, the pressure of the remaining pore space gas could remain as low as 50 kPa (abs) and rise slowly toward ambient over a time scale of hours. Both the residual vacuum and the timescale of pressure equilibration with ambient varied with applied vacuum level and apple variety. It is proposed that at least a part of the pore space of apples may be hydrophobic, giving rise to a negative Laplace pressure, and thus the convective flow of impregnating solution is arrested at a mechanical equilibrium where internal pressure is lower than external pressure. Further pressure equilibration can then only be achieved either by gas diffusion in gas phase, or by gradual wetting of the pores.
|
|
| 6. |
- Tylewicz, Urszula, et al.
(författare)
-
Induction of Vesicle Formation by Exposing Apple Tissue to Vacuum Impregnation
- 2013
-
Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5149 .- 1935-5130. ; 6:4, s. 1099-1104
-
Tidskriftsartikel (refereegranskat)abstract
- This paper demonstrates that vacuum impregnation of mature apple tissue in the presence of different sugars results in the formation of membrane vesicles inside the cells. Vesiculation is regarded to be a metabolic consequence of the impregnation process. Vesiculation is shown when the endocytic marker FM4-64 was impregnated into the apple tissue together with the sugar solutions. Vesicles were formed at the plasma membrane already 30 min after impregnation and remained inside the cells for at least 24 h, a metabolic process that was inhibited in the presence of chloroquine, a specific endosomic inhibitor. This phenomenon was not dependent on the osmotic strength when sucrose was used for impregnation. However, the vesiculation drastically dropped when a hypertonic trehalose solution was impregnated. We suggest that the impregnated sugars may not totally remain in the extracellular space between the cells, as normally believed, but at least a fraction might be incorporated into the cells.
|
|
| 7. |
- Velickova, Elena, et al.
(författare)
-
Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
- 2013
-
Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 52:2, s. 146-150
-
Tidskriftsartikel (refereegranskat)abstract
- Whole strawberries were vacuum infused with cryoprotectants to improve their freezing tolerance. The strawberries were infused with 12 g/100 g trehalose solution; 0.2 g/100 g cold-acclimated wheatgrass solution (AWWE) containing antifreeze protein (AFP) or combination of 12 g/100 g trehalose with 0.2 g/100 g AWWE under vacuum for 14 mm. The fruits were frozen in liquid nitrogen and thawed at room temperature before being evaluated for cell viability, drip loss and preservation of texture. The results showed that the combined effects of both cryoprotectants significantly improved the freezing tolerance of the treated strawberries. The cryoprotection effect was influenced by the heterogeneity of the tissues in the fruits. (C) 2011 Elsevier Ltd. All rights reserved.
|
|
