Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment

Rock, Cheryl; Guner, Senem; Yang, Wade; Gu, Liwei; Percival, Susan S.; Salcido, Esmeralda

doi:10.5539/jfr.v4n5p89

Cited by 8 publications

(5 citation statements)

References 25 publications

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“…The results for applied antioxidant capacity measurement assays in here was incompatible with findings by Rock et al (2015). PUV treated fresh blueberries had lower antioxidant capacity at 90 and 120 s exposure based on ORAC analysis (Rock et al, 2015). This proves the importance of the use of different assays methods for antioxidant capacity measurements.…”

Section: Antioxidant Capacity Analysis Ferric Reducing Antioxidant Po...contrasting

confidence: 86%

“…For the measurement of antioxidant capacity of a sample, more than one assay should be applied since single method is insufficient to determine various actions of different antioxidants (Dudonné et al, 2009). The results for applied antioxidant capacity measurement assays in here was incompatible with findings by Rock et al (2015). PUV treated fresh blueberries had lower antioxidant capacity at 90 and 120 s exposure based on ORAC analysis (Rock et al, 2015).…”

Section: Antioxidant Capacity Analysis Ferric Reducing Antioxidant Po...mentioning

confidence: 59%

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Effect of Pulsed Ultraviolet Light on Natural Microbial Load and Antioxidant Properties of Fresh Blueberries

Guner

Topalcengiz

2018

Turkish JAF Sci.Tech.

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Blueberries have been drawn more attention in recent years for their antioxidant capacities and proposed health benefits. Pulsed ultraviolet (PUV) light is known for its disinfection effects on the surface of fresh fruits. This study’s aim was to examine the effects of PUV light on naturally present microbial load, antioxidant capacity, and antioxidant enzyme activity of fresh blueberries. Fresh blueberry samples were treated for 30, 60, 90, and 120 s. Samples were stabilized at 13 cm away from the PUV lamp before treatment. Total Aerobic Plate Count (TAPC) and yeast and mold count reduction were observed the highest in samples treated for 90 s, 1.97 and 1.27 log CFU/g, respectively. Antioxidant capacity levels were significantly different for treated samples for 60 and 90 s in FRAP analysis, whereas no differences were observed in results of DPPH analysis. Superoxide dismutase (SOD) activity as antioxidant enzyme had no difference, however, glutathione peroxidase (GPx) increased by 50% with PUV treatment for 120 s. PUV light treatment of fresh blueberries for 90 s was determined as ideal exposure time among tested time intervals of this study. PUV light illumination can generally enhance antioxidant capacity and antioxidant enzyme activity of fresh blueberries and decrease the population of natural microorganisms of fresh blueberries and similar small fruits.

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Section: Antioxidant Capacity Analysis Ferric Reducing Antioxidant Po...contrasting

confidence: 86%

Section: Antioxidant Capacity Analysis Ferric Reducing Antioxidant Po...mentioning

confidence: 59%

Effect of Pulsed Ultraviolet Light on Natural Microbial Load and Antioxidant Properties of Fresh Blueberries

Guner

Topalcengiz

2018

Turkish JAF Sci.Tech.

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“…Factors that influence the efficiency of HPCD processing include food structure, CO 2 physical state, time, pressure and temperature. Until now, research has provided data on HPCD with temperature ranges between 25 and 100°C, it is important to mention that pressure and temperature ranges of >28 MPa and > 60°C are recommended for food applications and fractionation of bioactive metabolites such as phenolics compounds [64]. Although previous authors have tried to explain the principle of HPCD, there still exist a non-well-defined theory.…”

Section: High Pressure Carbon Dioxide (Hpcd) Processingmentioning

confidence: 99%

Novel Non-Thermal Processing Technologies: Impact on Food Phenolic Compounds during Processing

Ampofo¹,

Ngadi²

2022

Phenolic Compounds - Chemistry, Synthesis, Diversity, Non-Conventional Industrial, Pharmaceutical and Therapeutic Applications

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In recent times, food consumption has advanced beyond simply meeting growth and development needs to include the supply of ingredients that can protect against diseases. Among such non-nutritive ingredients are phenolic compounds. These are benzene-ringed secondary metabolites produced in plants upon exposure to environmental stress. Previous studies have linked phenolic compounds to bioactive benefits (e.g., antioxidative, anti-inflammatory, and anti-cancer) with these bioactivities dependent on their biochemical structure and concentrations of individual phenolic compounds present in the food system. However, majority of plant foods are thermally processed into ready-to-eat forms, with these processing methods potentially altering the structure and subsequent bioactivities of endogenous phenolic compounds. Thus, the aim of this chapter is to highlight on emerging non-thermal novel technologies (such as pulsed electric field, radiation, ultrasonication, high hydrostatic pressure processing and high pressure carbon dioxide processing) that can be exploited by the food industry to preserve/enhance bioactivities of phenolic compounds during processing.

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“…Furthermore, the high-temperature application is generally associated with high energy consumption, which is counterproductive in terms of the United Nations Sustainable Development Goals [ 2 ]. Due to these limitations, an increasing number of novel pasteurization technologies, such as high hydrostatic pressure, pulsed light technology, microwave radiation, pulsed electric fields, ultrasound, UVC light-emitting diodes, and high-pressure carbon dioxide technology, have attracted the attention of scientists and researchers [ 3 , 4 , 5 , 6 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Transcriptome Analysis of the Influence of High-Pressure Carbon Dioxide on Saccharomyces cerevisiae under Sub-Lethal Condition

Takahashi

Iwahashi

2022

JoF

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High-pressure carbon dioxide (HPCD), a novel non-thermal pasteurization technology, has attracted the attention of scientists due to its high pasteurization efficiency at a lower temperature and pressure. However, the inactivation mechanism has not been well researched, and this has hindered its commercial application. In this work, we used a sub-lethal HPCD condition (4.0 MPa, 30 °C) and a recovery condition (30 °C) to repair the damaged cells. Transcriptome analysis was performed by using RNA sequencing and gene ontology analysis to investigate the detailed lethal mechanism caused by HPCD treatment. RT-qPCR analysis was conducted for certain upregulated genes, and the influence of HPCD on protoplasts and single-gene deletion strains was investigated. Six major categories of upregulated genes were identified, including genes associated with the pentose phosphate pathway (oxidative phase), cell wall organization or biogenesis, glutathione metabolism, protein refolding, phosphatidylcholine biosynthesis, and AdoMet synthesis, which are all considered to be associated with cell death induced by HPCD. The inactivation or structure alteration of YNL194Cp in the organelle membrane is considered the critical reason for cell death. We believe this work contributes to elucidating the cell-death mechanism and providing a direction for further research on non-thermal HPCD sterilization technology.

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Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment

Cited by 8 publications

References 25 publications

Effect of Pulsed Ultraviolet Light on Natural Microbial Load and Antioxidant Properties of Fresh Blueberries

Effect of Pulsed Ultraviolet Light on Natural Microbial Load and Antioxidant Properties of Fresh Blueberries

Novel Non-Thermal Processing Technologies: Impact on Food Phenolic Compounds during Processing

Transcriptome Analysis of the Influence of High-Pressure Carbon Dioxide on Saccharomyces cerevisiae under Sub-Lethal Condition

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