Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry

Barros, Cássia Pereira; Pires, Roberto P.S.; Guimarães, Jonas T.; Abud, Yuri; Almada, Caroline N.; Pimentel, Tatiana Colombo; Sant’Anna, Celso; De-Melo, Luiz Dione B.; Duarte, Maria Carmela K.H.; Silva, Márcia C.; Sant’Ana, Anderson S.; Freitas, Mônica Q.; Cruz, Adriano G.

doi:10.1016/j.foodres.2020.110061

Cited by 38 publications

(17 citation statements)

References 43 publications

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“…In addition, the intestinal microbiota had subtle changes, indicating maintenance regardless of the inactivation method. Barros et al (2021a) used ohmic heating (4, 8, and 12 V/cm at 60 Hz) as a method of obtaining postbiotics (L. acidophilus, L. casei and B. animalis). The authors observed that OH was an adequate technology for producing postbiotics, with 8 V/cm and 95 • C/ 7 min resulting in lower damage to the probiotic cell membrane integrity than the conventional heat treatment.…”

Section: Applications Of Emerging Technologies For Postbiotic Food Pr...mentioning

confidence: 99%

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

Balthazar

Guimarães

Coutinho

et al. 2022

Comp Rev Food Sci Food Safe

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This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic properties (cholesterol attachment, adhesion to Caco‐2 cells, increase angiotensin‐converting enzyme (ACE) inhibitory, antioxidant, and antimicrobial activities, and decrease systolic blood pressure). Furthermore, it can optimize the fermentation process, produce or maintain compounds of interest (bacteriocin, oligosaccharides, peptides, phenolic compounds, flavonoids), improve bioactivity (vitamin, aglycones, calcium), and sensory characteristics. Applying emerging technologies to prebiotic products did not result in prebiotic degradation. Still, it contributed to higher concentrations of bioactive compounds (citric and ascorbic acids, anthocyanin, polyphenols, flavonoids) and health properties (antioxidant activity and inhibition of ACE, α‐amylase, and α‐glucosidase). Emerging technologies may also be applied to obtain postbiotics with increased health effects. In this way, current studies suggest that emerging food processing technologies enhance the efficiency of probiotics and prebiotics in food. The information provided may help food industries to choose a more suitable technology to process their products and provide a basis for the most used process parameters. Furthermore, the current gaps are discussed. Emerging technologies may be used to process food products resulting in increased probiotic functionality, prebiotic stability, and higher concentrations of bioactive compounds. In addition, they can be used to obtain postbiotic products with improved health effects compared to the conventional heat treatment.

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Section: Applications Of Emerging Technologies For Postbiotic Food Pr...mentioning

confidence: 99%

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

Balthazar

Guimarães

Coutinho

et al. 2022

Comp Rev Food Sci Food Safe

Self Cite

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“…In recent years, there are several new applications of ohmic heating that have recently been reported such as application in carrageenan extraction (Hasizah et al, 2018), cocoa and coffee beans fermentations (Supratomo et al, 2019;Salengke et al, 2019), cheese production (Rocha et al, 2020a), whey beverages production (Ferreira et al, 2019a, b;Coimbra et al, 2020), dairy dessert and milk product production (Kuriya et al, 2020;Silva et al, 2020), and paraprobiotics production (Barros et al, 2021). These studies indicate that ohmic heating can provide faster extraction and fermentation process (Hasizah et al, 2018;Supratomo et al, 2019), better and consistent coffee bean quality (Salengke et al, 2019), better sensory attributes and consumer acceptance (Coimbra et al, 2020;Rocha et al, 2020a;Silva et al, 2020), and improved health benefits (Rocha et al, 2020a, b;Barros et al, 2021). In addition, physical properties of beverage produced via ohmic heating can be tailored by varying ohmic heating parameters such as frequency and filed strength (Ferreira et al, 2019b).…”

Section: Introductionmentioning

confidence: 99%

Degradation kinetics of anthocyanin, flavonoid, and total phenol in bignay (Antidesma bunius) fruit juice during ohmic heating

et al. 2022

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The effect of ohmic heating on bioactive compounds in bignay (Antidesma bunius) fruit juice during ohmic heating were evaluated. The parameters measured were total phenol, anthocyanin, flavonoid, and antioxidant activity. Ohmic heating was conducted at 70, 90, and 110 °C, and samples were collected at heating times of 0, 15, 30, and 45 minutes. Electrical conductivity of bignay fruit juice increased linearly with temperature with values ranged from 0.012 S/m at 32 °C to 0.039 S/m at 110 °C. Insignificant change in total phenol was observed, while anthocyanin and flavonoid showed significant degradation and the degradation kinetics followed the first-order kinetic model. The degradation rate constants for anthocyanin ranged from 0.0016 to 0.0213 min-1 with activation energy (E a) of 63.880 kJ/mol and the degradation rate constants for flavonoid were in the range of 0.0107 to 0.0209 min-1 with activation energy of 18.210 kJ/mol. Antioxidant activities (IC 50) obtained from DPPH method ranged from 0.106-0.168 mg/mL while those obtained from ABTS method ranged from 0.131-0.161 mg/mL. The results indicate that anthocyanin and total phenol in bignay fruit juice is much more stable during heating compared to flavonoid.

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“…Although the aforementioned SEM analysis and proliferation test together proved that the prepared binary NADESs could show better cryoprotective effects as compared with the traditional cryoprotectants, a microcosmic but censused investigation regarding the cell level is more promising to provide more precise and convincible insights into the NADESs-cryopreserved cells. Given this, flow cytometry was used to evaluate the cell state because it can detect sensitive physiological responses of individual cells and provide more information concerning cell structural properties and metabolic activities, hence achieving a comprehensive evaluation beyond the proliferation capacity . For the cell viability/apoptosis/death test, the classical Annexin V-FITC/PI double staining method was used, which has been widely used to indicate cell apoptosis but also discriminate live and dead cells .…”

Section: Resultsmentioning

confidence: 99%

Bioinspired Cryoprotectants Enabled by Binary Natural Deep Eutectic Solvents for Sustainable and Green Cryopreservation

Tian

Sun

et al. 2022

ACS Sustainable Chem. Eng.

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Cryopreservation plays an important role in prolonging the cell viability, but non-negligible cytotoxicity of cryoprotectants restrains its further development in many areas with safety concerns such as the food industry. Inspired by cold-tolerant animals, three binary natural deep eutectic solvents (NADESs) were prepared and used as cryoprotectants for achieving cytotoxicity-free and green cryopreservation, whose cryoprotective efficiency was compared with those of glycerol and dimethyl sulfoxide (DMSO), using yeast Saccharomyces cerevisiae, a common commercial microorganism in the food industry, as the cryopreservation object. Cytotoxicity evaluation involving reactive oxygen species accumulation and cell viability showed that the NADESs could be safe and biocompatible. In addition, cytomorphology indicated that the cells cryoprotected by NADESs show plump profiles with smooth cytoderms, while rough cytoderms or even severe cell distortion was partially observed for the ones cryopreserved by glycerol and DMSO. The live/apoptosis/death test of resuscitated cells based on flow cytometry illustrated that the NADES-cryopreserved cells could show higher cell viability (75−80%) with almost no apoptosis (<1.0%). Mechanisms of NADES-supported cryopreservation were further investigated concerning antifreezing capacities and ice recrystallization inhibition activities of NADESs, which suggested that NADESs could exhibit reinforced hydrogen-bonding strengths when decreasing temperature and correspondingly restrain the water molecular motion, making NADESs effectively inhibit ice recrystallization and prevent cells from ice-induced mechanical damage. The excellent cryoprotective efficiency of NADESs may help to open up new avenues for green cryopreservation and attract more concerns for NADESs as emerging cryoprotectants.

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Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry

Cited by 38 publications

References 43 publications

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

Degradation kinetics of anthocyanin, flavonoid, and total phenol in bignay (Antidesma bunius) fruit juice during ohmic heating

Bioinspired Cryoprotectants Enabled by Binary Natural Deep Eutectic Solvents for Sustainable and Green Cryopreservation

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