There are concerns about using synthetic phenolic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) as food additives because of the reported negative effects on human health. Thus, a replacement of these synthetics by antioxidant extractions from various foods has been proposed. More than 8000 different phenolic compounds have been characterized; fruits and vegetables are the prime sources of natural antioxidants. In order to extract, measure, and identify bioactive compounds from a wide variety of fruits and vegetables, researchers use multiple techniques and methods. This review includes a brief description of a wide range of different assays. The antioxidant, antimicrobial, and anticancer properties of phenolic natural products from fruits and vegetables are also discussed.

The ultrasound-assisted extraction (UAE) method was used to optimize the extraction of phenolic compounds from pumpkins and peaches. The response surface methodology (RSM) was used to study the effects of three independent variables each with three treatments. They included extraction temperatures (30, 40 and 50°C), ultrasonic power levels (30, 50 and 70%) and extraction times (10, 20 and 30 min). The optimal conditions for extractions of total phenolics from pumpkins were inferred to be a temperature of 41.45°C, a power of 44.60% and a time of 25.67 min. However, an extraction temperature of 40.99°C, power of 56.01% and time of 25.71 min was optimal for recovery of free radical scavenging activity (measured by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) reduction). The optimal conditions for peach extracts were an extraction temperature of 41.53°C, power of 43.99% and time of 27.86 min for total phenolics. However, an extraction temperature of 41.60°C, power of 44.88% and time of 27.49 min was optimal for free radical scavenging activity (judged by from DPPH reduction). Further, the UAE processes were significantly better than solvent extractions without ultrasound. By electron microscopy it was concluded that ultrasonic processing caused damage in cells for all treated samples (pumpkin, peach). However, the FTIR spectra did not show any significant changes in chemical structures caused by either ultrasonic processing or solvent extraction.

The objective was to test ultrasound treatments on spinach leaves during extraction, and conventional 11 extraction was used as a control. The effects of different combinations of the ultrasonic water bath factors 12 tested on phenolic compound yields included frequency (37 and 80 kHz), exposure time (5, 10, 15, 20, 13 25, and 30 min), temperature (30, 40, and 50 °C), and ultrasonic power (30, 50, and 70 %). The best 14 conditions for extraction yields were ultrasonic frequency of 37 kHz, extraction time of 30 min, reaction 15 temperature of 40 C, and ultrasonic power of 50 %. The mean yield (mg/ 100g), total phenol (mg gallic 16 acid/ g DW), flavonoids (mg / g DW), % DPPH free-radical scavenging activity, and % ferric reducing 17 antioxidant power were all high (64. 88±21.84 , 33.96±11.30 , 27.37±11.85 , 64.18±16.69 and 70.25 18 ±9.68). Treatments were significantly different. The interaction among the ultrasonic parameters was 19 significant. Temperature and power had significant effects on all other dependent variables. 20

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Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of a-casein and whey proteins. Determining the effect of UV-C , high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins Abstract:Casein, β-lactoglobulin and α-lactalbumin are major milk protein allergens. The objective of this study was to investigate the effect of high intensity ultrasound, nonthermal atmospheric plasma and UV-C light treatments in reducing the allergenicity of isolated major milk proteins. SDS-PAGE results for ultrasound and plasma treatments showed no noticeable change in gel band intensities for -casein, β-lactoglobulin and α-lactalbumin, indicating no change in protein concentration. Ci-ELISA analysis showed that there was no significant difference (p > 0.05) in IgE binding values for control and treated samples in ultrasound and plasma treatment conditions tested in this study. UV-C treatment for 15 min resulted in reduced intensities of all three protein bands in SDS-PAGE gel. Ci-ELISA of UV-C treated samples showed, significant reduction (p < 0.05) in IgE binding values compared to control samples indicating reduction in allergenicity of proteins (25% reduction for -casein and 27.7% reduction for whey fractions). Further investigations using in vivo clinical trials need to be conducted to confirm this result.Key words: UV-C light, High intensity Ultrasound, Nonthermal atmospheric plasma, Milk, Allergen, IgE binding. Abbreviations: UV-C = Ultraviolet-C, SDS-PAGE = Sodium dodecyl sulfate polyacrylamide gel electrophoresis, Ci-ELISA = Competitive indirect enzyme-linked immunosorbent assay, PBS = Phosphate buffered saline, PBST = Phosphate buffered saline with Tween 20, NTAP =Nonthermal atmospheric plasma, PUV = Pulsed UV light. IntroductionMilk is one of twelve allergenic ingredients whose presence has to be declared as per the directive 2003/89/EC (Monaci et al., 2006). Milk allergy is the most common food allergy in the children under the age of two years. About 1.6 to 2.8 % of this population have cow milk allergy (Poms et al., 2004). About 85% of those children outgrow their milk allergy after the age of three years. Approximately 0.3 to 7.5% of the world population is reported to be affected by cow milk allergy (El-Agamy, 2007).Almost all proteins in milk are allergens even at low concentrations (Wal, 2004). Milk contains two types of protein, casein and whey in 80:20 ratio. α-lactalbumin and β-lactoglobulin are the major components of whey. Caseins are the most allergenic proteins in milk followed by β-lactoglobulin and α-lactalbumin (Natale et al., 2004). Milk is a very rich nutrition source and is used as an ingredient in most of the weaning foods. Hence avoiding milk may lead to malnutrition in children and may affect their growth. Several researchers attempted to reduce milk allergenicity by applying different processing treatments. Although some of the treatments reduced a...