Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: processing parameter optimization.
Identifieur interne : 000278 ( PubMed/Checkpoint ); précédent : 000277; suivant : 000279Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: processing parameter optimization.
Auteurs : Francisco José Barba [Espagne] ; María Nieves Criado ; Clara Miracle Belda-Galbis ; María José Esteve ; Dolores RodrigoSource :
- Food chemistry [ 0308-8146 ] ; 2014.
English descriptors
- KwdEn :
- Anti-Bacterial Agents (pharmacology), Antioxidants (pharmacology), Carica (chemistry), Carica (drug effects), Carica (enzymology), Carica (microbiology), Catechol Oxidase (analysis), Citrus sinensis (drug effects), Citrus sinensis (enzymology), Citrus sinensis (microbiology), Food Preservation (methods), Food Preservatives (pharmacology), Fruit (chemistry), Fruit (drug effects), Fruit (enzymology), Fruit (microbiology), Listeria monocytogenes (drug effects), Listeria monocytogenes (growth & development), Mangifera (chemistry), Mangifera (drug effects), Mangifera (enzymology), Mangifera (microbiology), Peroxidase (analysis), Plant Extracts (pharmacology), Plant Proteins (analysis), Stevia (chemistry).
- MESH :
- chemical , analysis : Catechol Oxidase, Peroxidase, Plant Proteins.
- chemical , pharmacology : Anti-Bacterial Agents, Antioxidants, Food Preservatives, Plant Extracts.
- chemistry : Carica, Fruit, Mangifera, Stevia.
- drug effects : Carica, Citrus sinensis, Fruit, Listeria monocytogenes, Mangifera.
- enzymology : Carica, Citrus sinensis, Fruit, Mangifera.
- growth & development : Listeria monocytogenes.
- methods : Food Preservation.
- microbiology : Carica, Citrus sinensis, Fruit, Mangifera.
Abstract
Response surface methodology was used to evaluate the optimal high pressure processing treatment (300-500 MPa, 5-15 min) combined with Stevia rebaudiana (Stevia) addition (0-2.5% (w/v)) to guarantee food safety while maintaining maximum retention of nutritional properties. A fruit extract matrix was selected and Listeria monocytogenes inactivation was followed from the food safety point of view while polyphenoloxidase (PPO) and peroxidase (POD) activities, total phenolic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point of view. A combination of treatments achieved higher levels of inactivation of L. monocytogenes and of the oxidative enzymes, succeeding in completely inactivating POD and also increasing the levels of TPC, TEAC and ORAC. A treatment of 453 MPa for 5 min with a 2.5% (w/v) of Stevia succeeded in inactivating over 5 log cycles of L. monocytogenes and maximizing inactivation of PPO and POD, with the greatest retention of bioactive components.
DOI: 10.1016/j.foodchem.2013.10.048
PubMed: 24262555
Affiliations:
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sort="Criado, Maria Nieves" uniqKey="Criado M" first="María Nieves" last="Criado">María Nieves Criado</name></author><author><name sortKey="Belda Galbis, Clara Miracle" sort="Belda Galbis, Clara Miracle" uniqKey="Belda Galbis C" first="Clara Miracle" last="Belda-Galbis">Clara Miracle Belda-Galbis</name></author><author><name sortKey="Esteve, Maria Jose" sort="Esteve, Maria Jose" uniqKey="Esteve M" first="María José" last="Esteve">María José Esteve</name></author><author><name sortKey="Rodrigo, Dolores" sort="Rodrigo, Dolores" uniqKey="Rodrigo D" first="Dolores" last="Rodrigo">Dolores Rodrigo</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2014">2014</date><idno type="RBID">pubmed:24262555</idno><idno type="pmid">24262555</idno><idno type="doi">10.1016/j.foodchem.2013.10.048</idno><idno type="wicri:Area/PubMed/Corpus">000351</idno><idno type="wicri:Area/PubMed/Curation">000351</idno><idno 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València</wicri:regionArea><wicri:noRegion>València</wicri:noRegion></affiliation></author><author><name sortKey="Criado, Maria Nieves" sort="Criado, Maria Nieves" uniqKey="Criado M" first="María Nieves" last="Criado">María Nieves Criado</name></author><author><name sortKey="Belda Galbis, Clara Miracle" sort="Belda Galbis, Clara Miracle" uniqKey="Belda Galbis C" first="Clara Miracle" last="Belda-Galbis">Clara Miracle Belda-Galbis</name></author><author><name sortKey="Esteve, Maria Jose" sort="Esteve, Maria Jose" uniqKey="Esteve M" first="María José" last="Esteve">María José Esteve</name></author><author><name sortKey="Rodrigo, Dolores" sort="Rodrigo, Dolores" uniqKey="Rodrigo D" first="Dolores" last="Rodrigo">Dolores Rodrigo</name></author></analytic><series><title level="j">Food chemistry</title><idno type="ISSN">0308-8146</idno><imprint><date when="2014" type="published">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Anti-Bacterial Agents (pharmacology)</term><term>Antioxidants (pharmacology)</term><term>Carica (chemistry)</term><term>Carica (drug effects)</term><term>Carica (enzymology)</term><term>Carica (microbiology)</term><term>Catechol Oxidase (analysis)</term><term>Citrus sinensis (drug effects)</term><term>Citrus sinensis (enzymology)</term><term>Citrus sinensis (microbiology)</term><term>Food Preservation (methods)</term><term>Food Preservatives (pharmacology)</term><term>Fruit (chemistry)</term><term>Fruit (drug effects)</term><term>Fruit (enzymology)</term><term>Fruit (microbiology)</term><term>Listeria monocytogenes (drug effects)</term><term>Listeria monocytogenes (growth & development)</term><term>Mangifera (chemistry)</term><term>Mangifera (drug effects)</term><term>Mangifera (enzymology)</term><term>Mangifera (microbiology)</term><term>Peroxidase (analysis)</term><term>Plant Extracts (pharmacology)</term><term>Plant Proteins (analysis)</term><term>Stevia (chemistry)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Catechol Oxidase</term><term>Peroxidase</term><term>Plant Proteins</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacology" xml:lang="en"><term>Anti-Bacterial Agents</term><term>Antioxidants</term><term>Food Preservatives</term><term>Plant Extracts</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Carica</term><term>Fruit</term><term>Mangifera</term><term>Stevia</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Carica</term><term>Citrus sinensis</term><term>Fruit</term><term>Listeria monocytogenes</term><term>Mangifera</term></keywords><keywords scheme="MESH" qualifier="enzymology" xml:lang="en"><term>Carica</term><term>Citrus sinensis</term><term>Fruit</term><term>Mangifera</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Listeria monocytogenes</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Preservation</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Carica</term><term>Citrus sinensis</term><term>Fruit</term><term>Mangifera</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Response surface methodology was used to evaluate the optimal high pressure processing treatment (300-500 MPa, 5-15 min) combined with Stevia rebaudiana (Stevia) addition (0-2.5% (w/v)) to guarantee food safety while maintaining maximum retention of nutritional properties. A fruit extract matrix was selected and Listeria monocytogenes inactivation was followed from the food safety point of view while polyphenoloxidase (PPO) and peroxidase (POD) activities, total phenolic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point of view. A combination of treatments achieved higher levels of inactivation of L. monocytogenes and of the oxidative enzymes, succeeding in completely inactivating POD and also increasing the levels of TPC, TEAC and ORAC. A treatment of 453 MPa for 5 min with a 2.5% (w/v) of Stevia succeeded in inactivating over 5 log cycles of L. monocytogenes and maximizing inactivation of PPO and POD, with the greatest retention of bioactive components.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">24262555</PMID><DateCreated><Year>2013</Year><Month>11</Month><Day>22</Day></DateCreated><DateCompleted><Year>2014</Year><Month>06</Month><Day>27</Day></DateCompleted><DateRevised><Year>2013</Year><Month>11</Month><Day>22</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Print">0308-8146</ISSN><JournalIssue CitedMedium="Internet"><Volume>148</Volume><PubDate><Year>2014</Year><Month>Apr</Month><Day>1</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: processing parameter optimization.</ArticleTitle><Pagination><MedlinePgn>261-7</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2013.10.048</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(13)01482-9</ELocationID><Abstract><AbstractText>Response surface methodology was used to evaluate the optimal high pressure processing treatment (300-500 MPa, 5-15 min) combined with Stevia rebaudiana (Stevia) addition (0-2.5% (w/v)) to guarantee food safety while maintaining maximum retention of nutritional properties. A fruit extract matrix was selected and Listeria monocytogenes inactivation was followed from the food safety point of view while polyphenoloxidase (PPO) and peroxidase (POD) activities, total phenolic content (TPC) and antioxidant capacity (TEAC and ORAC) were studied from the food quality point of view. A combination of treatments achieved higher levels of inactivation of L. monocytogenes and of the oxidative enzymes, succeeding in completely inactivating POD and also increasing the levels of TPC, TEAC and ORAC. A treatment of 453 MPa for 5 min with a 2.5% (w/v) of Stevia succeeded in inactivating over 5 log cycles of L. monocytogenes and maximizing inactivation of PPO and POD, with the greatest retention of bioactive components.</AbstractText><CopyrightInformation>Copyright © 2013 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Barba</LastName><ForeName>Francisco José</ForeName><Initials>FJ</Initials><AffiliationInfo><Affiliation>Departamento de Conservación y Calidad, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Carrer del Catedrátic Agustín Escardino Benlloch 7, 46980 Paterna, València, Spain.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Criado</LastName><ForeName>María Nieves</ForeName><Initials>MN</Initials></Author><Author ValidYN="Y"><LastName>Belda-Galbis</LastName><ForeName>Clara Miracle</ForeName><Initials>CM</Initials></Author><Author ValidYN="Y"><LastName>Esteve</LastName><ForeName>María José</ForeName><Initials>MJ</Initials></Author><Author ValidYN="Y"><LastName>Rodrigo</LastName><ForeName>Dolores</ForeName><Initials>D</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D023362">Evaluation Studies</PublicationType><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2013</Year><Month>Oct</Month><Day>20</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000900">Anti-Bacterial Agents</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000975">Antioxidants</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005520">Food Preservatives</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010936">Plant Extracts</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010940">Plant Proteins</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 1.10.3.1</RegistryNumber><NameOfSubstance UI="D004156">Catechol Oxidase</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 1.11.1.7</RegistryNumber><NameOfSubstance UI="D009195">Peroxidase</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000900" MajorTopicYN="N">Anti-Bacterial Agents</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D000975" MajorTopicYN="N">Antioxidants</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D029441" MajorTopicYN="N">Carica</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000187" MajorTopicYN="N">drug effects</QualifierName><QualifierName UI="Q000201" MajorTopicYN="N">enzymology</QualifierName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D004156" MajorTopicYN="N">Catechol Oxidase</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="N">drug effects</QualifierName><QualifierName UI="Q000201" MajorTopicYN="N">enzymology</QualifierName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005519" MajorTopicYN="N">Food Preservation</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005520" MajorTopicYN="N">Food Preservatives</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000187" MajorTopicYN="Y">drug effects</QualifierName><QualifierName UI="Q000201" MajorTopicYN="N">enzymology</QualifierName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D008089" MajorTopicYN="N">Listeria monocytogenes</DescriptorName><QualifierName UI="Q000187" MajorTopicYN="N">drug effects</QualifierName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D031022" MajorTopicYN="N">Mangifera</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000187" MajorTopicYN="N">drug effects</QualifierName><QualifierName UI="Q000201" MajorTopicYN="N">enzymology</QualifierName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009195" MajorTopicYN="N">Peroxidase</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010936" MajorTopicYN="N">Plant Extracts</DescriptorName><QualifierName UI="Q000494" MajorTopicYN="Y">pharmacology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010940" MajorTopicYN="N">Plant Proteins</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D036625" MajorTopicYN="N">Stevia</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">High pressure processing</Keyword><Keyword MajorTopicYN="N">Listeria monocytogenes</Keyword><Keyword 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uniqKey="Rodrigo D" first="Dolores" last="Rodrigo">Dolores Rodrigo</name></noCountry><country name="Espagne"><noRegion><name sortKey="Barba, Francisco Jose" sort="Barba, Francisco Jose" uniqKey="Barba F" first="Francisco José" last="Barba">Francisco José Barba</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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