Nonthermal processing technologies as elicitors to induce the biosynthesis and accumulation of nutraceuticals in plant foods

Jacobo‐Velázquez, Daniel A.; Cuéllar-Villarreal, María del Rosario; Welti‐Chanes, Jorge; Cisneros‐Zevallos, Luis; Ramos-Parra, Perla A.; Hernández-Brenes, Carmen

doi:10.1016/j.tifs.2016.10.021

Cited by 57 publications

(68 citation statements)

References 45 publications

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“…Recently, the application of non-thermal processing technologies such as pulsed electric fields (PEF) has been proposed as an innovative stress promoter to accumulate bioactive compounds (Jacobo-Velázquez et al, 2017). PEF consists on delivering short high-voltage bursts of electrical energy to a food placed between two electrodes.…”

Section: Introductionmentioning

confidence: 99%

Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes

López‐Gámez

Elez-Martı́nez

Martı́n-Belloso

et al. 2020

Innovative Food Science & Emerging Technologies

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Section: Introductionmentioning

confidence: 99%

Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes

López‐Gámez

Elez-Martı́nez

Martı́n-Belloso

et al. 2020

Innovative Food Science & Emerging Technologies

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“…The application of nonthermal processing technologies (NTPTs) as abiotic elicitors to induce the accumulation of nutraceuticals in horticultural crops has been recently proposed as an innovative tool to obtain healthier fruits and vegetables (Yu et al 2016;Kim et al 2017;Jacobo-Velázquez et al 2017). The most common and effective technology to increase the concentration of phenolic antioxidants in fruits and vegetables during postharvest is the application of wounding stress (Jacobo-Velázquez and Cisneros-Zevallos 2012; Formica-Oliveira et al 2017).…”

Section: Introductionmentioning

confidence: 99%

“…This hypothesis has been demonstrated in tissues such as papaya, where the accumulation of carotenoids was induced in fruit treated at 50-400 MPa for 3-60 min (Ramos-Parra et al 2019). Likewise, Kim et al (2017) evaluated the enrichment of phenolics in harvested strawberries by high-pressure treatment; however, the authors only evaluated the immediate effect of pressurization at 30, 50, 70, and 90 MPa for 5 min at 25°C, without considering storage time where the biosynthesis of phenolics occurs as a late stress response (Jacobo-Velázquez et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Using High Hydrostatic Pressure Processing Come-Up Time as an Innovative Tool to Induce the Biosynthesis of Free and Bound Phenolics in Whole Carrots

Viacava

Ortega‐Hernández

Welti‐Chanes

et al. 2020

Food Bioprocess Technol

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High hydrostatic pressure (HHP) processing has been proposed as an innovative tool to induce the secondary metabolism of fresh produce, inducing the accumulation of health-promoting compounds. In the present study, the effect of HHP applied to whole carrots only for the time needed to reach 60 or 100 MPa (come-up time, CUT) on the content of free and bound phenolics immediately after processing and during storage (3 d at 15°C) was evaluated. In addition, variables such as the phenylalanine ammonia-lyase (PAL) activity as well as the respiration rate and volatile organic compounds (VOCs) production (related with ethylene) were determined during storage. As an immediate response to HHP, samples treated at 100 MPa showed increases in the content of free [5-O-caffeoylquinic acid (63.9%) and 3,4-di-O-feruloylquinic acid (228.6%)] and bound [p-coumaric acid (82.6%)] phenolics. Furthermore at 1 day, samples treated at 60 MPa showed accumulation of free phenolics [4,5-di-O-caffeoylquinic acid (60.2%), and isocoumarin (98.9%)], whereas samples treated at 100 MPa showed increases of 5-O-caffeoylquinic acid (291.2%) and 3,4-di-O-feruloylquinic acid (466.1%). At 2 days of storage, whole carrots treated at 60 MPa showed accumulation of bound phenolics [rutin (85.5%) and p-coumaric acid (214.7%)], whereas at 3 days 100 MPa samples showed higher quercetin (371.2%). During storage, samples treated at 60 and 100 MPa showed higher respiration rate, and ethylene production, respectively. The main physiological changes induced by HHP in carrots are summarized in a physiological model. HHP-treated carrots could be used as fresh food or as raw material to produce functional food and beverages.

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“…6 The wound response of plants that induces the biosynthesis of phenolics can be divided into an early and a late response. 7 The early response would be associated with the production of stress-signaling molecules. The primary signal that induces the early wound response is extracellular adenosine triphosphate (eATP), which is released from damaged cells, binds to ATP receptors of undamaged cells and activates NADPH oxidase at the plasma membrane.…”

Section: Introductionmentioning

confidence: 99%

“…In the late response, phenylalanine ammonia-lyase protein expression and the corresponding biosynthesis and accumulation of phenolics occur. 2,7 During the production of fresh-cut vegetables, at reception, vegetables must be sanitized before processing to reduce microbial charge. A second wash is usually applied after peeling and/or cutting to reduce mainly released tissue debris (post-wounding treatment).…”

Section: Introductionmentioning

confidence: 99%

Sanitizing after fresh‐cutting carrots reduces the wound‐induced accumulation of phenolic antioxidants compared to sanitizing before fresh‐cutting

et al. 2020

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BACKGROUND During the production of fresh‐cut products, crops are exposed to wounding stress, and as a stress response, phenolic antioxidants are synthesized. This stress response is elicited by extracellular adenosine triphosphate, released from wounded cells and recognized by receptors of unwounded cells. The phenolic antioxidants produced as a stress response are beneficial for human health. However, a common practice in the fresh‐cut industry is the application of washing/sanitizing procedures after cutting. These procedures could be highly detrimental, since they partially remove the wound signal that elicits the biosynthesis of phenolics in plants. In this study, the impact of different washing/sanitizing treatments post‐shredding on the wound‐induced accumulation of chlorogenic acid (CHA) in carrot was evaluated. Peeled carrots were shredded and dipped in aqueous solutions containing chlorine (100 ppm, 2 min), hydrogen peroxide (1.5%, 2 min) or water (2 min). The content of CHA in treated carrots was evaluated before and after 48 h of storage (19 ± 2 °C). RESULTS The control carrots sanitized only before peeling and shredding showed 4000% higher content of CHA as compared with time 0 h samples. However, carrots treated with washing/sanitizing procedures post‐shredding including water, chlorine and hydrogen peroxide showed a decrease in the accumulation of CHA by 46.9%, 53.6% and 89.9%, respectively. CONCLUSIONS The results demonstrated that washing/sanitizing procedures applied after fresh‐cutting are potentially detrimental to the wound‐induced accumulation of health‐promoting compounds during storage of fresh produce. Thus, the fresh‐cut industry could consider avoiding washing procedures after cutting and implement alternative sanitizing procedures that avoid the partial removal of the wound signal, such as sanitizing only before cutting. © 2020 Society of Chemical Industry

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Nonthermal processing technologies as elicitors to induce the biosynthesis and accumulation of nutraceuticals in plant foods

Cited by 57 publications

References 45 publications

Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes

Enhancing phenolic content in carrots by pulsed electric fields during post-treatment time: Effects on cell viability and quality attributes

Using High Hydrostatic Pressure Processing Come-Up Time as an Innovative Tool to Induce the Biosynthesis of Free and Bound Phenolics in Whole Carrots

Sanitizing after fresh‐cutting carrots reduces the wound‐induced accumulation of phenolic antioxidants compared to sanitizing before fresh‐cutting

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