The strawberry (genus Fragaria) is a plant from the rose family (Rosaceae). As the fruits are likely to be picked mechanically, they are grown close to consumption centers. The aim of this work was ...to develop a suitable method for detecting as many molecules as possible in order to be able to distinguish between different strawberry cultivars and geographical origins in the future. Whole strawberries of the “Albion” cultivar, grown in the Jagodica Purgerica region of Zagreb, were used. Gas chromatography-mass spectrometry (GC-MS) in SCAN mode was used to analyze the aroma profile and to determine the proportion of individual components. The samples were prepared and analyzed using the solid-phase microextraction method (SPME). The impact of SPME fiber selection and GC column type was investigated, as well as sample weight, ionic strength, agitation temperature, and sampling time. A higher ionic strength was achieved by adding a 20% NaCl solution to the sample. The aroma profile of the studied strawberry cultivar consisted of furanone, esters, aldehydes, and carboxylic acids. Optimal results were achieved by adjusting the ionic strength during 15 min of extraction and incubation. The individual compounds were identified using NIST, Wiley libraries, and the “area normalization” method.
•Organosulfur and other bioactive compounds of Allium spp. are thermally unstable.•Conventional processing tends to decrease nutritional value and bioactivity.•Innovative processing is useful to ...preserve target compounds from Allium genus.
The use of Allium species and their extracts has been known since immemorial times due to their health beneficial properties. It is known that functional properties of Allium genus come from the high content of bioactive compounds. The biological activity of Allium extracts will be conditioned by the type of Allium variety, agricultural conditions, and specific extraction process used since all these factors affect the content and the profile of bioactive compounds. Innovative extraction techniques in comparison to conventional processes could be considered as a promising tool to recover bioactive compounds from Allium spp. with antimicrobial and anti-inflammatory properties. Trying to fill the gap in the literature, this paper reviews the chemical composition, the effects of processing on the nutritional and bioactive composition of Allium species and their extracts. Moreover, the antimicrobial and anti-inflammatory effects, as well as the bioavailability of bioactive compounds of edible members from the Allium genus is discussed.
The aim of this study was to valorize the oil recovery from red and white grape seeds (
L.) that remains as by-product after the winemaking process. Oils were extracted by modern techniques, ...ultrasound assisted (UAE), microwave assisted (MAE) and supercritical fluid extraction (SFE), and compared to the Soxhlet extraction (SE). Firstly, SFE was optimized at different operating conditions: pressure (250-350 bar), temperature (40-60 °C), CO
flow rate (0.2, 0.3 and 0.4 kg h
), and particle size (315-800 µm and >800 µm). The highest extraction yields were achieved by SFE at the optimal conditions: 350 bar, 60 °C, 0.4 kg h
. Afterwards, SFE was compared to SE, UAE and MAE with respect to oil extraction yields, and analyzed for fatty acid composition and antioxidant capacity. Considering the general classification of fatty acids, it was found that samples had high content of polyunsaturated fatty acids, regardless of extraction technology. Tocopherol content was significantly influenced by all extraction methods, whereas UAE and MAE resulted in extracts richer with lipophilic antioxidants. In conclusion, modern extractions that are suited for industrial applications had better performance as compared to SE, as judging by the oil yield and quality.
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 (
≤ 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.
•Cultivation had no significant effect on anthocyanin content.•Cultivar and processing significantly influenced anthocyanin content.•Processing purees to jams decreased anthocyanins content for ...28%.•ΔE∗ab significantly increased with processing to jams.•Color parameters are strongly correlated with content of anthocyanins.
The objective of this study was to detect influences of cultivar, cultivation and processing on anthocyanin content and color in purees and low-sugar jams produced from strawberry cultivars (Elsanta, Maya, Marmolada, Queen Elisa), grown under conventional and organic cultivation. Color was determined by CIELab values while anthocyanins were quantified by HPLC-UV/VIS-PDA. Queen Elisa was the best cultivar for processing as it had highest total anthocyanin content (TAC) that was well preserved in processing. On average, processing purees to jams decreased TAC for 28% where pelargonidin-3-glucoside revealed most noticeable loss (53%) and cyanidin-3-rutinoside was best preserved in processing. Obtained results indicated that measurement of colorimetric parameters are strongly correlated with content of anthocyanins. In other words, loss of anthocyanins during processing was accompanied by noticeable decrease in lightness, red/yellow color and total color change. Results showed that change of color is useful predictor for estimating anthocyanins in strawberry purees and jams.
High-added value biological compounds (BACs) from herbal and plant sources, such as essential oils (EO), antioxidants and volatile compounds, often exhibit remarkable features, ranging from nutritive ...and medicinal properties, as well as antimicrobial and antioxidant activities, which can be exploited in the production of functional foods. However, most BACs exhibit low water solubility, strong off-flavors/odors, and are generally unstable and easily degraded under common processing and storage conditions. Encapsulation is a technology that enables the delivery in food systems, the protection, as well as the controlled and targeted release of BACs.
The aim of this review is to summarize the most important information for encapsulation of natural extracts using unconventional technologies.
Encapsulation is an excellent choice to stabilize BACs, and in particular EOs, and mask their strong flavors and odors. In particular, spray drying is one of the most economic and common encapsulation technologies. However, the challenges of reducing the operating costs, of developing high-throughput processes, of minimizing the use of organic solvents, and of increasing the level of functionality of the encapsulation systems are driving the research towards the implementation of innovative strategies and non-conventional methods, which incorporate the concepts of Green Food Processing.
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•Biological compounds from herbal and plant sources have remarkable features.•Encapsulation is a technology that enables their delivery in food systems.•Encapsulation of natural extracts can be achieved by unconventional technologies.
The aim of this study was to evaluate high voltage electrical discharges (HVED) as a green technology, in order to establish the effectiveness of phenolic extraction from olive leaves against ...conventional extraction (CE). HVED parameters included different green solvents (water, ethanol), treatment times (3 and 9 min), gases (nitrogen, argon), and voltages (15, 20, 25 kV).
Phenolic compounds were characterized by ultra-performance liquid chromatography-tandem mass spectrometer (UPLC-MS/MS), while antioxidant potency (total phenolic content and antioxidant capacity) were monitored spectrophotometrically. Data for Near infrared spectroscopy (NIR) spectroscopy, colorimetry, zeta potential, particle size, and conductivity were also reported.
The highest yield of phenolic compounds was obtained for the sample treated with argon/9 min/20 kV/50% (3.2 times higher as compared to CE). Obtained results suggested the usage of HVED technology in simultaneous extraction and nanoformulation, and production of stable emulsion systems. Antioxidant capacity (AOC) of obtained extracts showed no significant difference upon the HVED treatment.
Ethanol with HVED destroys the linkage between phenolic compounds and components of the plant material to which they are bound. All extracts were compliant with legal requirements regarding content of contaminants, pesticide residues and toxic metals. In conclusion, HVED presents an excellent potential for phenolic compounds extraction for further use in functional food manufacturing.
Minimally processed fresh-cut (MPFC) fruit products are an important source of functional ingredients, and increased consumers’ demand boosted an expansion of this segment of food industry. Apples ...(Malus sp.) are commonly cultivated fruits and processed to MPFC products. Their low shelf life is the main obstacle for gaining maximum nutritive and economic benefits. Enzymatic, metabolic, and other physiological processes induce changes that render the product spoiled and decrease the storage and marketability life of MPFC fruits. Such spoilage can be controlled by modified atmosphere packaging (MAP), but intrinsic influences of numerous MAP factors are not clearly elucidated. Microbial growth adds another layer of complexity to MAP. Mathematical modeling can successfully predict microbial growth and spoilage, hence saving production cost and provide better control over the production chain. In this sense, this review provides an overview of MAP’s factors that influence the quality of stored MPFC products. Focus was placed on apples and development of mathematical models that can be useful for prediction of their spoilage during storage and subsequently their shelf-life.
•Minimally processed fresh-cut (MPFC) fruits are an important food.•Apples (Malus domestica) are commonly processed to MPFC products.•Their short shelf-life is a main obstacle for gaining maximum processing benefits.•Review provides an overview of MAP’s factors that influence quality of MPFC products.•Focus was on spoilage and mathematical models useful for prediction of their spoilage.
In recent years, both food researchers and food industry have shown growing interest in Opuntia fruits, as they constitute a good source of phytochemicals such as phenolics, vitamin C, vitamin E, ...polysaccharides and betalains. Many of these compounds have shown antioxidant, anti-cancer, antiatherosclerotic and/or hepatoprotective properties. Moreover, the fruit is also a source of dietary fibers, which promote bowel transit, thus preventing constipation.
Due to these properties, Opuntia fruits are considered as functional products offering numerous health benefits when are consumed as fresh or processed product. However, these compounds can lose their properties and could be transformed into antinutrients depending on processing conditions. Therefore, there is a dire need for investigating the effect of processing on bioactive compounds of Opuntia Spp. On the other hand, during Opuntia fruit processing, a large amount of waste and by-products are generated including peel, pulp and seed, which are a great source of high-added value compounds. Nowadays, extraction of valuable compounds from Opuntia by-products is drawing more and more attention, making it on the verge of commercialization.
The processing and preservation techniques strongly influence the stability of phytochemicals present in Opuntia fruits and their derived products. The available reports suggest that, along with conventional methods, novel non-thermal technologies are efficient to recover high-added value compounds from Opuntia fruit by-products/waste. Overall, high pressure processing and pulsed electric field technology have emerged as promising methods to extend Opuntia beverages shelf-life, and supercritical CO2 extraction as an effective tool to extract oils.
•Opuntia fruits are functional products offering numerous health benefits.•During Opuntia processing a large amount of waste and by-products are generated.•HPP and PEF are useful tools to extend Opuntia beverages shelf-life.•Supercritical CO2 extraction is an effective tool to extract oils from Opuntia.
The impact of thermal processing on the fresh-like characteristics of foods is well-known. Eggs have unique fresh-like characteristics, functional properties, nutritional value, and sensory quality ...that can be modified by thermal processing. This complex scenario has led to the study and optimization of technologies that do not use high temperatures to enhance egg shelf life and preserve fresh-like characteristics. Technologies such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound (US), pulsed light (PL), cold plasma (CP) and ozonation, have been investigated for egg treatment, and findings were summarized in this paper. These novel treatments improve food safety, shelf life, and have minimal impact on the functional properties of fresh eggs and egg products. The immunoreactivity of egg allergens is reduced and the bioactivity of egg component is favored (in selected conditions) by non-thermal technologies. However, additional studies are necessary to clarify the effect of these technologies on the sensory properties of treated products, evaluate different combinations of hurdles to ensure safety, improve the knowledge about the effect in egg allergens and bioactive compounds, and also explore the processing of healthier and functional eggs and egg products.
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