scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

scholarly journals  Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 548-556 ◽  
Author(s):  
J. Totušek ◽  
J. Tříska ◽  
D. Lefnerová ◽  
J. Strohalm ◽  
N. Vrchotová ◽  
...  
Keyword(s):  
High Pressure ◽  
Micronucleus Test ◽  
Single Species ◽  
Cruciferous Vegetables ◽  
Antimutagenic Activity ◽  
Pressure Treatment ◽  
Brussels Sprouts ◽  
High Pressure Treatment ◽  
Temperature Action

The consumption of Cruciferous vegetables is important for the prevention of cancerous diseases, particularly colorectal cancer. The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the content of isothiocyanates, considered to be the active substance, were observed in single-species vegetable juices prepared from cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, white and red cabbage). The contents of sulforaphane and total isothiocyanates were studied relative to the temperature, action period, and time delay after juice pressing. Sulforaphane and total isothiocyanates were determined by HPLC. Sulforaphane content in various parts of fresh broccoli was also assessed. Antimutagenic activity of the juices (frozen, pasteurised, and high-pressure treated) was evaluated using the Ames test and the following mutagens:  AFTB1 (aflatoxin B1), IQ (2-amino-3-methyl-3H-imidazo-[4,5-f]quinoline), and MNU (2-nitroso-2-methylurea). Clastogenicity inhibition of the mutagens, in response to broccoli juice, as well as of pure sulforaphane, was observed using an in vivo experiment (the micronucleus test). It was shown that in terms of sulforaphane content, it is best to let broccoli juice stand for 60 min after pressing and pH adjustment. Sulforaphane content does not change under heating to 60°C. Its content decreases considerably (compared to fresh juice) with heating to higher temperatures than 60°C. High-pressure treatment preserves mutagenic inhibition to the same degree as juices freezing.

scholarly journals Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2514
Author(s):  
Anna Florowska ◽  
Tomasz Florowski ◽  
Barbara Sokołowska ◽  
Lech Adamczak ◽  
Iwona Szymańska
Keyword(s):  
High Pressure ◽  
Yield Stress ◽  
Food Product ◽  
Pressure Level ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Time Treatment ◽  
Pressure Concentration ◽  
The Stability ◽  
Specific Food

The aim of this study was the evaluation of the influence of different HHP levels (150 and 300 MPa) and time treatment (5, 10, 20 min) on the gelation and properties of hydrogels with different inulin concentration (15, 20, 25 g/100 g). High-pressure treatment, in tested ranges, induces inulin gels and allows obtaining gel structures even at a lowest tested inulin content (i.e., 15 g/100 g). Selecting the pressure parameters, it is possible to modify the characteristics of the created hydrogels. The use of higher pressure (i.e., 300 MPa) allows to increase the stability of the hydrogels and change their structure to more compressed, which results in higher yield stress, lower spreadability, harder and more adhesive structure. For example, increasing the inulin gelling induction pressure (concentration 20 g/100 g) from 150 to 300 MPa with a time treatment of 10 min resulted in an increase in yield stress from 38.1 to 711.7 Pa, spreadability force from 0.59 to 4.59 N, firmness from 0.11 to 1.46 N, and adhesiveness from −0.06 to −0.65 N. Extending the time treatment of HHP increases this effect, but mainly when higher pressure and a higher concentration of inulin are being used. For example, extension of time treatment at 300 MPa pressure from 5 to 20 min resulted in an increase in yield stress from 774.8 to 1273.8 Pa, spreadability force from 6.28 to 8.43 N, firmness from 1.87 to 2.98 N, and adhesiveness from −0.94 to −1.27 N. The obtained results indicate the possibility of using HHP to create inulin hydrogels tailored to the characteristics in a specific food product.

Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

2002 ◽  
Vol 22 (5) ◽  
pp. 601-615 ◽  
Author(s):  
Souhail Besbes ◽  
Christophe Blecker ◽  
Hamadi Attia ◽  
Carine Massaux ◽  
Claude Deroanne
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Sweet Whey
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