Pulsed electric field and combination processing of mango nectar: effect on volatile compounds and HMF formation

Kumar, R.; Bawa, A. S.; Reddy, K. Rajeswara; Kathiravan, T.; Subramanian, Vijayalakshmi; Nadanasabapathi, S.

doi:10.17508/cjfst.2015.7.2.02

Cited by 11 publications

(2 citation statements)

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“…Nonthermal processing technologies, such as PEF and UHPH, have been widely applied in fruit processing (Lee et al., 2019). Previous reports have indicated that the level of HMF in fruit products is significantly lower after nonthermal processing compared with that after conventional thermal treatment; good examples are UHPH‐treated apple juice (Saldo et al., 2009), PEF‐treated mango nectar (Kumar et al., 2015), and date juice processed by a high‐intensity PEF (Mtaoua et al., 2017).…”

Section: Strategies For Reducing α‐Dc Formation In Foodsmentioning

confidence: 99%

α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

Yan

Xue

2023

Comp Rev Food Sci Food Safe

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α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipidperoxidation, and enzymatic reaction. They contribute to both the organoleptic properties (i.e., aroma, taste, and color) and deterioration of foods and are potential indicators of food quality. α-DCs are also important precursors to hazardous substances, such as acrylamide, furan, advanced lipoxidation end products, and advanced glycation end products, which are genotoxic, neurotoxic, and linked to several diseases. Recent studies have indicated that dietary α-DCs can elevate plasma α-DC levels and lead to "dicarbonyl stress." To accurately assess their health risks, quantifying α-DCs in food products is crucial. Considering their low volatility, inability to absorb ultraviolet light, and high reactivity, the analysis of α-DCs in complex food systems is a challenge. In this review, we comprehensively cover the development of scientific approaches, from extraction, enrichment, and derivatization, to sophisticated detection techniques, which are necessary for quantifying α-DCs in different foods. Exposure to α-DCs is inevitable because they exist in most foods. Recently, novel strategies for reducing α-DC levels in foods have become a hot research topic. These strategies include the use of new processing technologies, formula modification, and supplementation with α-DC scavengers (e.g., phenolic compounds). For each strategy, it is important to consider the potential mechanisms underlying the formation and removal of process contaminants. Future studies are needed to develop techniques to control α-DC formation during food processing, and standardized approaches are needed to quantify and compare α-DCs in different foods.

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Section: Strategies For Reducing α‐Dc Formation In Foodsmentioning

confidence: 99%

α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

Yan

Xue

2023

Comp Rev Food Sci Food Safe

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“…Kumar et al on investigating the effect of PEF on carotenoids, microbial stability and different physicochemical changes on ready-to-drink (RTD) mango nectar, noted a high retention of carotene content (94.2%) and minimal changes in total soluble solids (TSS), pH acidity and color [33]. In a separate study [34], a higher retention of volatile monoterpene compounds, in particular (Z)-Ocimene, in mango nectar pasteurized at 96°C for 300 and 600 s was observed. Sensory scores conducted also found PEF samples to be insignificantly different from control samples owing to retention in volatile components and reduction in nonenzymatic 5-hydroxy methyl furfural (HMF) brown compounds.…”

Section: Pulsed Electric Field (Pef)mentioning

confidence: 99%

An Evaluation of the Impact of Novel Processing Technologies on the Phytochemical Composition of Fruits and Vegetables

Ganessingh¹,

Sahibdeen²,

Maharaj³

2018

Phytochemicals - Source of Antioxidants and Role in Disease Prevention

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Phytochemicals are highly beneficial in lowering the risk of several noncommunicable diseases. There is a need to provide novel technologies that can ensure the maintenance of desired phytochemicals in fruits and vegetables when compared to the traditional chemical or thermal treatments for the preservation of such crops. The development of physical nonthermal treatments such as pulsed electric field (PEF), pulsed light (PL), ultra sound (US), high pressure processing (HPP) and cold plasma (CP) techniques have been promising in maintaining the integrity of phytochemicals and the nutritional quality of fruits and vegetables. This chapter will focus on the effects such novel technologies can have on food quality and stability on phytochemicals in fruit and vegetable products.

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Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)

Fratianni

Niro

Messia

et al. 2019

Eur Food Res Technol

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Parsnips and carrot slices were subjected to hot drying at 50, 60 and 70 °C with or without pulsed electric field (PEF) pre-treatment at 0.9 kV/cm and 1000 and 10000 pulses. The effect of drying on processed samples was assessed by analysis of carotenoids, the furosine value, total phenols and Whiteness Index (WI). PEF pre-treatment is effective in reducing drying times, but the degree of cellular breakdown makes the compounds more susceptible to chemical and enzymatic reactions. In our condition PEF pre-treatment increased the effect of heat treatment on carotenoid 2 degradation and promoted the Maillard reaction above all at the highest temperature of 70°C. The assessment of carotenoid stability together with furosine value was confirmed to be useful tools for the evaluation of effects of thermal damage and quality of dried food products, also after different drying treatments.

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Pulsed electric field and combination processing of mango nectar: effect on volatile compounds and HMF formation

Cited by 11 publications

References 0 publications

α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control

An Evaluation of the Impact of Novel Processing Technologies on the Phytochemical Composition of Fruits and Vegetables

Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)

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