Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

Tokuşoğlu, Özlem

doi:10.1515/pjfns-2015-0011

Cited by 21 publications

(9 citation statements)

References 45 publications

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“…Most of them are dried in the open air and can become seriously contaminated by air-and soil-borne bacteria, fungi and insects [Sadecka, 2007]. Non-thermal technologies of food preservation are currently developed [Mañas & Pagán, 2005;Tokuşoğlu, 2016]. They extend the shelf-life of food products by microbial inactivation without the addition of preservatives.…”

Section: Introductionmentioning

confidence: 99%

Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

Janiak

Slavova-Kozakova

Kancheva

et al. 2017

Pol. J. Food Nutr. Sci.

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The presented study revealed that there were changes in the phenolic compounds profi le of extract of wild thyme (Thymus serpyllum L.) after γ-irradiation at the dose of 5 kGy. Ethanolic extracts of irradiated and non-irradiated herb were prepared and their compounds were analyzed by RP--HPLC-DAD technique. Between thirty two detected constituents, twelve phenolic compounds classifi ed as hydroxybenzoic and hydroxycinnamic acids derivatives, fl avones and fl avanones were identifi ed. Among them, caffeic acid derivatives and fl avones predominated with the highest content of rosmarinic acid and luteolin-7-O-glucoside, respectively. Additionally, thymol was recognized in the analyzed extracts. γ-Irradiation slightly affected the quantitative profi le of phenolic compounds of a wild thyme ethanolic extract. Only four constituents differed signifi cantly (P<0.05) in terms of their content in the irradiated and non-irradiated samples. The content of phenolic acids (p-coumaric and caffeic acids) decreased and that of fl avonoid aglycons (luteolin and eriodictyol) increased after the γ-ray treatment.

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Section: Introductionmentioning

confidence: 99%

Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

Janiak

Slavova-Kozakova

Kancheva

et al. 2017

Pol. J. Food Nutr. Sci.

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“…Components including phenolics are incorporated into high-molecular-weight melanoidins, and disrupting these structures facilitates their extraction [17,24]. e melanoidins in black garlic are present in a complex matrix, and their own composition can vary with the extraction procedure.…”

Section: Resultsmentioning

confidence: 99%

High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties

Zhao

Jiang

Ding

et al. 2019

Journal of Food Quality

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Melanoidin is one of the most important ingredients in black garlic due to the high nutritional values and biological functions. High hydrostatic pressures from 200 to 500 MPa were employed to extract the melanoidins from black garlic for improving the extraction efficiency and enhancing the activities. The results indicated that total phenolics, flavonoids, and sugar yields were all increased when pressure was applied and the antioxidant and overall reducing power was maximized. The bioactive properties of protein tyrosine phosphatase 1B, angiotensin-converting enzyme, and trypsin inhibitory activities were also enhanced compared with the control. Moreover, FT-IR spectroscopy indicated high pressure altered the melanoidin structures to different degrees. It was found that an application of 300 MPa for 5 min was the optimal treatment protocol under all operating conditions.

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“…Moreover, this process retains the food shape and does not require the use of chemical additives [106]. HHP also increases the shelf-life of food and is recommended for heat-sensitive products [109]. During HHP pretreatment, the cells in the material are destroyed [110,111] and the metabolic reactions that are crucial for cell maintenance are inhibited [112].…”

Section: High Hydrostatic Pressurementioning

confidence: 99%

Recent Trends in Pretreatment of Food before Freeze-Drying

Dziki

2020

Processes

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Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.

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Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

Cited by 21 publications

References 45 publications

Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties

Recent Trends in Pretreatment of Food before Freeze-Drying

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