Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice

2021 ◽  
pp. 131397
Author(s):  
Lei Yuan ◽  
Fengyun Cheng ◽  
Junjie Yi ◽  
Shengbao Cai ◽  
Xiaojun Liao ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Pomegranate Juice ◽  
Thermal Treatments ◽  
In Vitro Bioaccessibility

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

2012 ◽  
Vol 135 (3) ◽  
pp. 1290-1297 ◽  
Author(s):  
Griet Knockaert ◽  
Sudheer K. Pulissery ◽  
Ines Colle ◽  
Sandy Van Buggenhout ◽  
Marc Hendrickx ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Tomato Puree ◽  
In Vitro Bioaccessibility

scholarly journals In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1256
Author(s):  
Hansol Kim ◽  
Ah Hyun Jung ◽  
Sung Hee Park ◽  
Yohan Yoon ◽  
Beob Gyun Kim
Keyword(s):  
High Pressure ◽  
Electron Beam ◽  
Thermal Processing ◽  
Gamma Ray ◽  
Light Emitting Diode ◽  
High Pressure Processing ◽  
Chicken Meat ◽  
In Vitro Assays ◽  
Uv Led

The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.

scholarly journals Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments

LWT ◽  
2021 ◽  
pp. 112780
Author(s):  
Lisette Monsibaez Ramírez-Melo ◽  
Nelly del Socorro Cruz-Cansino ◽  
Luis Delgado-Olivares ◽  
Esther Ramírez-Moreno ◽  
Quinatzin Yadira Zafra-Rojas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Thermal Treatments ◽  
In Vitro Bioaccessibility

scholarly journals Microbial Shelf-Life, Starch Physicochemical Properties, and In Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2516
Author(s):  
Yun-Ting Hsiao ◽  
Chung-Yi Wang
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Structural Characteristics ◽  
Storage Period ◽  
Pigeon Pea ◽  
High Pressure Processing ◽  
In Vitro Digestibility ◽  
Scanning Calorimetry ◽  
High Temperature Short Time

This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 600 MPa and HTST caused a higher degree of gelatinization in pigeon pea milk, with enthalpy of gelatinization (∆H) being undetectable for both treatments. In contrast, HPP at 400 MPa led to an increase in the onset temperature, peak temperature, and conclusion temperature, and a decrease in ∆H, with gelatinization percentages only reaching 18.4%. Results of an in vitro digestibility experiment indicate that maximum resistant starch and slowly digestible starch contents as well as a decreased glycemic index were achieved with HPP at 400 MPa. These results demonstrate that HPP not only prolongs the shelf-life of pigeon pea milk but also alters the structural characteristics of starches and enhances the nutritional value.

scholarly journals Variable High-Pressure-Processing Sensitivities for Genogroup II Human Noroviruses

2016 ◽  
Vol 82 (19) ◽  
pp. 6037-6045 ◽  
Author(s):  
Fangfei Lou ◽  
Erin DiCaprio ◽  
Xinhui Li ◽  
Xianjun Dai ◽  
Yuanmei Ma ◽  
...  
Keyword(s):  
High Pressure ◽  
Real Time ◽  
Receptor Binding ◽  
High Pressure Processing ◽  
Blood Group Antigens ◽  
Rt Pcr ◽  
Human Norovirus ◽  
Genotype 4 ◽  
Processing Technologies

ABSTRACTHuman norovirus (HuNoV) is a leading cause of foodborne diseases worldwide. High-pressure processing (HPP) is one of the most promising nonthermal technologies for the decontamination of viral pathogens in foods. However, the survival of HuNoVs after HPP is poorly understood because these viruses cannot be propagatedin vitro. In this study, we estimated the survival of different HuNoV strains within genogroup II (GII) after HPP treatment using viral receptor-binding ability as an indicator. Four HuNoV strains (one GII genotype 1 [GII.1] strain, two GII.4 strains, and one GII.6 strain) were treated at high pressures ranging from 200 to 600 MPa. After treatment, the intact viral particles were captured by porcine gastric mucin-conjugated magnetic beads (PGM-MBs) that contained histo-blood group antigens, the functional receptors for HuNoVs. The genomic RNA copies of the captured HuNoVs were quantified by real-time reverse transcriptase PCR (RT-PCR). Two GII.4 HuNoVs had similar sensitivities to HPP. The resistance of HuNoV strains against HPP ranked as follows: GII.1 > GII.6 > GII.4, with GII.4 being the most sensitive. Evaluation of temperature and matrix effects on HPP-mediated inactivation of HuNoV GII.4, GII.1, and GII.6 strains showed that HuNoV was more easily inactivated at lower temperatures and at a neutral pH. In addition, phosphate-buffered saline (PBS) and minimal essential medium (MEM) can provide protective effects against HuNoV inactivation compared to H2O. Collectively, this study demonstrated that (i) different HuNoV strains within GII exhibited different sensitivities to high pressure, and (ii) HPP is capable of inactivating HuNoV GII strains by optimizing pressure parameters.IMPORTANCEHuman norovirus (HuNoV) is a leading cause of foodborne disease worldwide. Noroviruses are highly diverse, both antigenically and genetically. Genogroup II (GII) contains the majority of HuNoVs, with GII genotype 4 (GII.4) being the most prevalent. Recently, GII.1 and GII.6 have emerged and caused many outbreaks worldwide. However, the survival of these GII HuNoVs is poorly understood because they are uncultivablein vitro. Using a novel receptor-binding assay conjugated with real-time RT-PCR, we found that GII HuNoVs had variable susceptibilities to high-pressure processing (HPP), which is one of the most promising food-processing technologies. The resistance of HuNoV strains to HPP ranked as follows: GII.1 > GII.6 > GII.4. This study highlights the ability of HPP to inactivate HuNoV and the need to optimize processing conditions based on HuNoV strain variability and sample matrix.

Effect of Boiling and Juicing on the Content of Polyphenols, Invitro Bioaccessibility and Antioxidant Activity of Commonly Consumed Vegetables and Fruits

2016 ◽  
Vol 53 (4) ◽  
pp. 365 ◽  
Author(s):  
N. Naveena ◽  
A. Vishnuvardhana Rao ◽  
K. Bhaskarachary
Keyword(s):  
Fruits And Vegetables ◽  
Pomegranate Juice ◽  
Food Matrix ◽  
Total Polyphenols ◽  
Rp Hplc ◽  
Tomato Puree ◽  
Determining Factors ◽  
In Vitro Bioaccessibility ◽  
Vegetables And Fruits

This study was aimed to investigate the effect of boiling and juicing on selected vegetables and fruits such as carrot, beetroot, tomato, mint leaves, pomegranate and apple. Total and individual polyphenols were evaluated by Folin-Ciocalteu and RP-HPLC. Antioxidant capacities of the selected foods were measured by DPPH, FRAP, ABTS and ORAC assays. In vitro bioaccessibility of total and individual polyphenols were analyzed by mimicking human gastro intestinal system. Results of this study revealed that pomegranate was found to be higher in total polyphenols (55.90±1.02) and the lesser content was observed in boiled mint leaves (3.16±1.12). Also carrot pure juice (37.35%) was observed higher total polyphenols bioaccessibility and lesser content was observed in tomato puree juice (13.71%). The predominant polyphenols present in the selected foods are simple polyphenols such as chlorogenic, caffeic, ferulic and gallic acids, glycosides of flavones and flavonols such as apigenin, luteolin, quercetin and catechins such as epigallocatechin, epicatechin and their individual polyphenol bioaccessibility were also analyzed. Among the selected foods pomegranate juice contained highest AOA, moderate AOA was observed in juices of beetroot, apple, tomato and lesser activity was observed in carrot juice compared to the raw and boiled foods. From these findings, it was observed that the food matrix, method of cooking, polyphenol content (total and individual) and bioaccessibility are the key determining factors of net antioxidant capacity of the selected fruits and vegetables.

Sign in / Sign up

Export Citation Format

Share Document