The effects of acidic electrolysed water(AEW)as‘green’technology on the microbiological and physicochemical properties of fresh-cut red cabbages were studied.Fresh-cut red cabbages and artificially inoculated red ca...The effects of acidic electrolysed water(AEW)as‘green’technology on the microbiological and physicochemical properties of fresh-cut red cabbages were studied.Fresh-cut red cabbages and artificially inoculated red cabbages with Salmonella typhimurium DT104 were washed with distilled water(DW)and different available chlorine concentrations(ACC)of AEW for different times.AEW treatments significantly reduced the populations of native aerobic bacteria,molds,and yeasts,and artificially inoculated S.typhimurium DT104 compared with the DW-treated and untreated red cabbage samples.The effectiveness of AEW treatments was greatly enhanced with increasing ACC and treatment times.S.typhimurium DT104 were not detected in the washing water that were collected after the red cabbages treated by AEW.The surface colour,pH,and total phenolic contents did not significantly change when the red cabbages were washed with DW and AEW containing 100 mg/L available chlorine for 3 min.The anthocyanin contents and antioxidant activities of red cabbage were significantly reduced by 18.5 per cent for cyanidin,22.1 per cent for pelargonidin,and 11.2 per cent for 2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging activity,however,the impacts on the nutritional benefits of red cabbage were considered as limited and acceptable.The optimal process condition of AEW for washing red cabbage was 100 mg/L ACC for 3 min.In these conditions,most of the native microflora were inactivated,and artificially inoculated S.typhimurium DT104 on the red cabbage were reduced by 40.2 per cent[3.67 log CFU/g(log10 colony-forming units per gram)]and with minimal losses of nutrients and antioxidant activity,as well as no requirement of decontamination treatment on the washing water after AEW treatment.展开更多
Ellagic acid(EA)is one of the plant phenolics associated with human health benefits.It derives from ellagitannins found in some nuts,seeds,and fruits,especially berries.Strawberries are considered a functional food an...Ellagic acid(EA)is one of the plant phenolics associated with human health benefits.It derives from ellagitannins found in some nuts,seeds,and fruits,especially berries.Strawberries are considered a functional food and nutraceutical source,mainly because of their high concentration of EA and its precursors.This review presents the current state of knowledge regarding EA,focusing on its content in strawberry plants,stability during processing and storage of strawberry-based foods,production methods,and relevance to human health.As alternatives to acid-solvent extraction,fermentation-enzymatic bioprocesses hold great promises for more eco-efficient production of EA from plant materials.Strawberry fruits are generally rich in EA,with large variations depending on cultivar,growth conditions and maturity at harvest.High EA contents are also reported in strawberry achenes and leaves,and in wild strawberries.Strawberry postharvest storage,processing and subsequent storage can influence EA content.EA low concentration in strawberry juice and wine can be increased by incorporating pre-treated achenes.Widespread recognition of strawberries as functional foods is substantiated by evidence of EA biological effects,including antioxidant,antiinflammatory,antidiabetic,cardioprotective,neuroprotective,and prebiotic effects.The health benefits attributed to EA-rich foods are thought to involve various protective mechanisms at the cellular level.Dietary EA is converted by the intestinal microbiota to urolithins,which are better absorbed than EA and may contribute significantly to the health effects attributed to EA-rich foods.Based on the evidence available,strawberry EA shows strong promises for functional,nutraceutical,and pharmaceutical applications.Future research should be directed at quantifying EA in different parts of the strawberry plant and in their byproducts;optimizing EA production from byproducts;understanding the biological actions of EA-derived metabolites in vivo,including the interactions between EA metabolites,other substances and food/biological matrices;characterizing the conditions and microorganisms involved in urolithin production;and developing delivery systems that enhance EA functionality and bioactivity.展开更多
Objectives:This study investigated the effects of processing parameters,specifically the flow rate and the combination of diluted HCI and salt(NaCl)at different concentrations,on the properties of slightly acidic elec...Objectives:This study investigated the effects of processing parameters,specifically the flow rate and the combination of diluted HCI and salt(NaCl)at different concentrations,on the properties of slightly acidic electrolyzed water(SAEW)that was produced.Materials and Methods:The properties of the SAEW that were analyzed included pH,oxidation-reduction potential(ORP),available chlorine concentration(ACC),and generated hypochlorous acid(HCIO)concentration.Meanwhile,the total aerobic bacteria and total phenolic content retention were determined.Results:NaCl alone resulted in the lowest pH(<4)and the highest ORP values(>1000 mV).Increasing the HCI concentration significantly raised the pH to greater than 5 and lowered the ORP values of SAEW,with the highest pH(5.7)observed with 1.5%HCI and 5%NaCl.The highest HCIO concentration of 19.65±1.03 mg/L was obtained with 1.5%HCI:5%NaCl.Interestingly,the concentration of NaCl had no significant effect on the production of HCIO.Furthermore,different concentrations of combined NaCl and HCI significantly influenced the inactivation efficiency on total aerobic bacteria count and changes in phenolic compound content.Increasing HCI concentrations from 0.5% to 2.0%led toan increase in the reduction of aerobic bacteria counts from 2.51 to 4.22 log colony-forming units(CFU)/g with 5%NaCl and from 2.49 to 3.52 log CFU/g with 10%NaCl.Flow rates significantly contributed to the change in HCIO formation and altered the properties of the produced SAEW.The results indicated that SAEW treatment significantly reduced total aerobic bacteria counts.A lower flow rate(O.3 L/min)produced the highest log reduction.Additionally,SAEW treatment led to a reduction in phenolic content,even though a considerable amount was retained at lower HCIO concentrations.Conclusions:These findings offer valuable information on optimizing SAEW treatment protocols for enhancing microbial safety and extending the shelf life of fresh produce,while considering the impact on the content of phenolic compounds.展开更多
Co-encapsulation of bioactive is an emerging field which shows promising approach to develop functionally active food products. Health-promoting components including antioxidants, vitamins, essential oils or flavors, ...Co-encapsulation of bioactive is an emerging field which shows promising approach to develop functionally active food products. Health-promoting components including antioxidants, vitamins, essential oils or flavors, and antimicrobials could be successfully delivered in functional foods by co-encapsulating in suitable wall matrix. Co-encapsulation is especially useful as this concept takes into account the synergistic effect of multiple bioactives in enhancing bioactivity to target specific health benefits. The review focusses on various factors governing the stability of the microencapsulated system such as drying methods and temperature, selection of wall material, surfactant, co-excipient, emulsion homogenizing speed, and appropriate combination of the bioactive for co-encapsulation to get synergistic effects. Effective results have been demonstrated by several researchers, but further studies would help in unravelling the full potential of this technique in food system.展开更多
The by-products obtained from plant processing industries are the cheap source of bioactive compounds especially antioxidants.Extraction of bioactive compounds can be obtained by using conventional and non-conventiona...The by-products obtained from plant processing industries are the cheap source of bioactive compounds especially antioxidants.Extraction of bioactive compounds can be obtained by using conventional and non-conventional methods.Extraction efficiency of any conventional method mainly depends on the choice of solvents.The major challenges of conventional extraction are longer extraction time,requirement of costly and high purity solvent,evaporation of the huge amount of solvent,low extraction selectivity,and thermal decomposition of thermolabile compounds.To overcome these limitations of conventional extraction methods,new and promising extraction techniques are introduced.These techniques are referred as non-conventional extraction techniques.Therefore,in this review,some of the most promising techniques such as ultrasoundassisted extraction,pulsed electric field extraction,enzyme-assisted extraction,microwave-assisted extraction,pressurized liquid extraction,supercritical fluid extraction,pressurized low-polarity water extraction,and molecular distillation were discussed.The process systems along with industrial applications for non-conventional method of antioxidants extraction were discussed,and the comparative efficacies of different extraction methods were highlighted.Replacing conventional technologies by non-conventional ones for the extraction of valuable compounds from plant by-products processing industries has several advantages,which includes reduction of the processing time,energy consumption,and the uses of harmful and expensive solvents and increase in the extraction yields.Incorporation and development of hybrid methods should be investigated,while considering plant material characteristics and choice of compounds in future.Proper choice of standard methods also influences the measurement of extraction efficiency.The increasing economic significance of bioactive compounds and commodities rich in these bioactive compounds may lead to find out more sophisticated extraction methods in future.展开更多
文摘The effects of acidic electrolysed water(AEW)as‘green’technology on the microbiological and physicochemical properties of fresh-cut red cabbages were studied.Fresh-cut red cabbages and artificially inoculated red cabbages with Salmonella typhimurium DT104 were washed with distilled water(DW)and different available chlorine concentrations(ACC)of AEW for different times.AEW treatments significantly reduced the populations of native aerobic bacteria,molds,and yeasts,and artificially inoculated S.typhimurium DT104 compared with the DW-treated and untreated red cabbage samples.The effectiveness of AEW treatments was greatly enhanced with increasing ACC and treatment times.S.typhimurium DT104 were not detected in the washing water that were collected after the red cabbages treated by AEW.The surface colour,pH,and total phenolic contents did not significantly change when the red cabbages were washed with DW and AEW containing 100 mg/L available chlorine for 3 min.The anthocyanin contents and antioxidant activities of red cabbage were significantly reduced by 18.5 per cent for cyanidin,22.1 per cent for pelargonidin,and 11.2 per cent for 2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging activity,however,the impacts on the nutritional benefits of red cabbage were considered as limited and acceptable.The optimal process condition of AEW for washing red cabbage was 100 mg/L ACC for 3 min.In these conditions,most of the native microflora were inactivated,and artificially inoculated S.typhimurium DT104 on the red cabbage were reduced by 40.2 per cent[3.67 log CFU/g(log10 colony-forming units per gram)]and with minimal losses of nutrients and antioxidant activity,as well as no requirement of decontamination treatment on the washing water after AEW treatment.
文摘Ellagic acid(EA)is one of the plant phenolics associated with human health benefits.It derives from ellagitannins found in some nuts,seeds,and fruits,especially berries.Strawberries are considered a functional food and nutraceutical source,mainly because of their high concentration of EA and its precursors.This review presents the current state of knowledge regarding EA,focusing on its content in strawberry plants,stability during processing and storage of strawberry-based foods,production methods,and relevance to human health.As alternatives to acid-solvent extraction,fermentation-enzymatic bioprocesses hold great promises for more eco-efficient production of EA from plant materials.Strawberry fruits are generally rich in EA,with large variations depending on cultivar,growth conditions and maturity at harvest.High EA contents are also reported in strawberry achenes and leaves,and in wild strawberries.Strawberry postharvest storage,processing and subsequent storage can influence EA content.EA low concentration in strawberry juice and wine can be increased by incorporating pre-treated achenes.Widespread recognition of strawberries as functional foods is substantiated by evidence of EA biological effects,including antioxidant,antiinflammatory,antidiabetic,cardioprotective,neuroprotective,and prebiotic effects.The health benefits attributed to EA-rich foods are thought to involve various protective mechanisms at the cellular level.Dietary EA is converted by the intestinal microbiota to urolithins,which are better absorbed than EA and may contribute significantly to the health effects attributed to EA-rich foods.Based on the evidence available,strawberry EA shows strong promises for functional,nutraceutical,and pharmaceutical applications.Future research should be directed at quantifying EA in different parts of the strawberry plant and in their byproducts;optimizing EA production from byproducts;understanding the biological actions of EA-derived metabolites in vivo,including the interactions between EA metabolites,other substances and food/biological matrices;characterizing the conditions and microorganisms involved in urolithin production;and developing delivery systems that enhance EA functionality and bioactivity.
基金funded by the A-Base Research Project(J-1276)of Agriculture and Agri-Food Canada.
文摘Objectives:This study investigated the effects of processing parameters,specifically the flow rate and the combination of diluted HCI and salt(NaCl)at different concentrations,on the properties of slightly acidic electrolyzed water(SAEW)that was produced.Materials and Methods:The properties of the SAEW that were analyzed included pH,oxidation-reduction potential(ORP),available chlorine concentration(ACC),and generated hypochlorous acid(HCIO)concentration.Meanwhile,the total aerobic bacteria and total phenolic content retention were determined.Results:NaCl alone resulted in the lowest pH(<4)and the highest ORP values(>1000 mV).Increasing the HCI concentration significantly raised the pH to greater than 5 and lowered the ORP values of SAEW,with the highest pH(5.7)observed with 1.5%HCI and 5%NaCl.The highest HCIO concentration of 19.65±1.03 mg/L was obtained with 1.5%HCI:5%NaCl.Interestingly,the concentration of NaCl had no significant effect on the production of HCIO.Furthermore,different concentrations of combined NaCl and HCI significantly influenced the inactivation efficiency on total aerobic bacteria count and changes in phenolic compound content.Increasing HCI concentrations from 0.5% to 2.0%led toan increase in the reduction of aerobic bacteria counts from 2.51 to 4.22 log colony-forming units(CFU)/g with 5%NaCl and from 2.49 to 3.52 log CFU/g with 10%NaCl.Flow rates significantly contributed to the change in HCIO formation and altered the properties of the produced SAEW.The results indicated that SAEW treatment significantly reduced total aerobic bacteria counts.A lower flow rate(O.3 L/min)produced the highest log reduction.Additionally,SAEW treatment led to a reduction in phenolic content,even though a considerable amount was retained at lower HCIO concentrations.Conclusions:These findings offer valuable information on optimizing SAEW treatment protocols for enhancing microbial safety and extending the shelf life of fresh produce,while considering the impact on the content of phenolic compounds.
文摘Co-encapsulation of bioactive is an emerging field which shows promising approach to develop functionally active food products. Health-promoting components including antioxidants, vitamins, essential oils or flavors, and antimicrobials could be successfully delivered in functional foods by co-encapsulating in suitable wall matrix. Co-encapsulation is especially useful as this concept takes into account the synergistic effect of multiple bioactives in enhancing bioactivity to target specific health benefits. The review focusses on various factors governing the stability of the microencapsulated system such as drying methods and temperature, selection of wall material, surfactant, co-excipient, emulsion homogenizing speed, and appropriate combination of the bioactive for co-encapsulation to get synergistic effects. Effective results have been demonstrated by several researchers, but further studies would help in unravelling the full potential of this technique in food system.
文摘The by-products obtained from plant processing industries are the cheap source of bioactive compounds especially antioxidants.Extraction of bioactive compounds can be obtained by using conventional and non-conventional methods.Extraction efficiency of any conventional method mainly depends on the choice of solvents.The major challenges of conventional extraction are longer extraction time,requirement of costly and high purity solvent,evaporation of the huge amount of solvent,low extraction selectivity,and thermal decomposition of thermolabile compounds.To overcome these limitations of conventional extraction methods,new and promising extraction techniques are introduced.These techniques are referred as non-conventional extraction techniques.Therefore,in this review,some of the most promising techniques such as ultrasoundassisted extraction,pulsed electric field extraction,enzyme-assisted extraction,microwave-assisted extraction,pressurized liquid extraction,supercritical fluid extraction,pressurized low-polarity water extraction,and molecular distillation were discussed.The process systems along with industrial applications for non-conventional method of antioxidants extraction were discussed,and the comparative efficacies of different extraction methods were highlighted.Replacing conventional technologies by non-conventional ones for the extraction of valuable compounds from plant by-products processing industries has several advantages,which includes reduction of the processing time,energy consumption,and the uses of harmful and expensive solvents and increase in the extraction yields.Incorporation and development of hybrid methods should be investigated,while considering plant material characteristics and choice of compounds in future.Proper choice of standard methods also influences the measurement of extraction efficiency.The increasing economic significance of bioactive compounds and commodities rich in these bioactive compounds may lead to find out more sophisticated extraction methods in future.
