Production of phytotherapeutics from broccoli juice by integrated membrane processes

Yılmaz, Emel; Bagci, Pelin Onsekizoglu

doi:10.1016/j.foodchem.2017.09.056

Cited by 25 publications

(9 citation statements)

References 37 publications

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“…While, Liu et al (2019) described the color values of broccoli: L* = 32.73, a* = −6.38, and b* = 7.48. With respect to soluble solids, Yilmaz and Bagci (2018) reported a value of 7.2 °Brix.…”

Section: F-value P-value F-value P-value F-value P-valuementioning

confidence: 99%

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Sánchez‐Vega

Rodríguez‐Roque

Elez-Martı́nez

et al. 2019

J Food Process Preserv

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This research evaluated the influence of high‐intensity pulsed electric field (HIPEF) processing parameters, electric field strength, treatment time, and polarity on color difference (∆E*), polyphenol oxidase (PPO), and lipoxygenase (LOX) activities in broccoli juice. An optimization of HIPEF processing was accomplished and compared with thermal treatment (90°C/60 s). The lowest RALOX (68.71%) and RAPPO (36.11%) were reached at the strongest HIPEF conditions (35 kV/cm for 2,000 µs in bipolar mode). Bipolar mode pulses showed lower RALOX and RAPPO than monopolar mode. However, polarity did not show a significant effect on ∆E*. LOX was always more resistant to HIPEF treatment than PPO. The optimization process (26.35 kV/cm for 1,235 μs in bipolar mode) showed around 60% of enzyme inactivation and ∆E* = 0.69. Thermally processed broccoli juice exhibited the greatest color difference (∆E* = 7.89). HIPEF processing could be an appropriate technology to preserve the color properties and reduce the enzyme activity of broccoli juice. Practical applications Vegetable juices, in particular broccoli juice is attracting the food industry attention because it contains high amounts of nutrients; however, this fact increase their susceptibility to endogenous enzymes. HIPEF is a nonthermal technology for liquid food preservation that inactivates microorganisms and enzymes without compromising the nutritional and sensorial features of foods. Consequently, this technology could be used in the food industry as an alternative for thermal treatment to inactivate deteriorative enzymes in vegetable juices, offering to consumers a high quality product.

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Section: F-value P-value F-value P-value F-value P-valuementioning

confidence: 99%

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Sánchez‐Vega

Rodríguez‐Roque

Elez-Martı́nez

et al. 2019

J Food Process Preserv

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“…Also, Cassano et al [42] observed that the decrease of phenolic compounds in the tangerine game, as well as the decrease of flavonoids in prickly pear juice [14]. This decrease is mainly due to the pore size of the ultrafiltration membrane to one that is not the only reason, but also to the phenomenon of membrane fouling, such as pore blockage and the formation of compound layers, which promote retention of compounds in the membrane [38]. In Figure 4, the ultrafiltration process is schematized, where it can be seen that the EC has a decrease in molecules.…”

Section: Introductionmentioning

confidence: 99%

“…Tenore et al [36] evaluated the complete and purified extracts of pitaya (Hylocereus polyrhizus) in microorganisms and they mentioned according to the values of the minimum inhibitory concentration (MIC) that the purified extracts of both pulp and shell exerted a broad antimicrobial spectrum by inhibiting the growth of all bacteria, while whole extracts revealed very low activity or were totally inactive. Therefore, these results could be due to the permeate and concentration of highly antioxidant compounds present in the CE and in the UE may contain compounds that could act as prooxidants avoiding the reduction of radicals since it has been seen that with the ultrafiltration method there may be a retention of compounds in the membrane of up to 50% [14,37,38]. Table 2 shows the values of the concentration at which 50% of the reduction of ABTS and DPPH radicals is had.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrafiltration of Pitaya Extract (Stenocereus thurberi) on Its Phytochemical Content, Antioxidant Capacity, and UPLC-DAD-MS Profile

et al. 2020

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Stenocereus thurberi is an endemic species in northwestern Mexico. It produces colorful fruits called pitayas that have an edible pulp. They have phytochemical compounds associated with biological activities. Ultrafiltration is a widely used method for the clarification of fruit juices and the recovery of phytochemicals. However, its effect has not been extensively studied in extracts. Therefore, the objective of this work is to study the effect of the ultrafiltration of pitaya extract (Stenocereus thurberi) on its phytochemical content, antioxidant capacity, and identification of phenolic compounds by UPLC-DAD-MS, providing greater knowledge about the pitaya. In this study, two extracts were analyzed, the unclarified extract (UE) and the clarified extract (CE). The antioxidant capacity was higher in the CE with 15.93 ± 0.42 mM TE/g, DPPH and 18.37 ± 0.016 mM TE/g, ABTS. The UPLC-MS analysis indicated the decrease in phenolic compounds in the CE and the presence of gallic acid and resorcinol, compounds that had not been identified in other species of Stenocereus spp. The correlation analysis indicated that all the phytochemicals present in the pitaya contribute significantly to the antioxidant capacity. The ultrafiltration process could be a viable option to improve the biological activity of the natural extracts.

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“…Zambra et al (2015) also revealed that the anthocyanin content of the diluted juice did not remarkably affect by the OMD process. Yilmaz and Bagci (2018) also reported that no significant difference was observed in the total antioxidant activity of the juice throughout the OMD process (Çam, Hışıl, & Durmaz, 2009; Mousavinejad, Emam-Djomeh, Rezaei, & Khodaparast, 2009). Fazaeli,…”

Section: Optimizationmentioning

confidence: 99%

Electrospun hydrophobe nanofibrous membrane based on polysulfone/Triton x‐100: A novel vehicle to concentrate pomegranate juice

Najafi

Emam‐Djomeh

Askari

et al. 2020

J Food Process Engineering

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Aims: The present work aimed to fabricate an electrospun hydrophobe nanofibrous membrane based on polysulfone (PSF) to concentrate pomegranate juice, and evaluate the effect of Triton x-100 (TR-100) on the physicochemical properties of the fabricated membrane. Methods: Morphological properties, surface hydrophobicity, and mechanical performance of the nanofibrous membrane were evaluated, and then, its ability to concentrate pomegranate juice was tested.

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Production of phytotherapeutics from broccoli juice by integrated membrane processes

Cited by 25 publications

References 37 publications

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Effect of Ultrafiltration of Pitaya Extract (Stenocereus thurberi) on Its Phytochemical Content, Antioxidant Capacity, and UPLC-DAD-MS Profile

Electrospun hydrophobe nanofibrous membrane based on polysulfone/Triton x‐100: A novel vehicle to concentrate pomegranate juice

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