Browsing Food Biosciences by Author "Lyng, James G."
The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products, Innovative Food Science and Emerging TechnologiesTzima, Katerina; Brunton, Nigel P.; Lyng, James G.; Frontuto, Daniele; Rai, Dilip K.; Teagasc Walsh Fellowship Programme; 2016038 (Elsevier, 2021-02-22)Emerging extraction techniques, including pulsed electric field (PEF) and ultrasound (US), are attracting considerable interest in the recovery of bioactives. Though, limited work has focused on PEF application as pre-treatment for US assisted extraction to enhance the release of phenolics from herbs. Hence, the present study investigated the use of an optimized PEF pre-treatment to enhance the recovery of phenolics from fresh rosemary and thyme by-products in a subsequent US assisted extraction step. Total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) were assessed as an index of extraction efficacy. Qualitative and quantitative analyses were performed through liquid chromatography-mass spectrometry analyses to evaluate the influence of the methods on individual phenolic compounds and the formation of potential derivatives. The results indicated that in a number of cases PEF pre-treatment enhanced (p < 0.05) the recovery of phenolic compounds and antioxidant capacity compared to US individually.
Impact of pulsed electric field pre-treatment on nutritional and polyphenolic contents and bioactivities of light and dark brewer's spent grainsKumari, Bibha; Tiwari, Brijesh K; Walsh, Des; Griffin, Tomás; Islam, Nahidul; Lyng, James G.; Brunton, Nigel; Rai, Dilip K.; Department of Agriculture, Food and the Marine; European Union; et al. (Elsevier, 2019-04-30)Pulsed electric field (PEF) pre-treatment, at 2.8 kV/cm with 3000 pulses of 20 μs pulse-width, was applied on brewer's spent grains (BSG) followed by aqueous extraction at 55 °C, 220 rpm for 16 h. PEF pre-treatment showed significantly increased yields (p < 0.05) of carbohydrate, protein, starch and reducing sugar in extracts from dark BSG compared to untreated samples. Light BSG extracts had significantly higher (p < 0.05) levels of free d-glucose and total free amino acids (18.5–33.3 and 21–25 mg/g dry weight extract (Dwe)), compared to dark extracts (5 and 1.2 mg/g Dwe respectively). Dark BSG extracts showed significantly higher (p < 0.05) total phenolics (3.97–4.88 mg GAE/g Dwe) compared to light BSG extracts (0.83–1.40 mg GAE/g Dwe). Furthermore, PEF treated light BSG showed higher antimicrobial activity with minimum inhibition concentration (MIC) of 50 and 25 mg/mL against Salmonella typhimurium and Listeria monocytogenes, respectively compared to the untreated extracts (>50 mg/mL) with lowest MIC value of 1.56 mg/mL against Staphylococcus aureus. All the BSG extracts induced the release of pro-inflammatory cytokines (IL-1β, IL-6, TNF-α) and chemokines (IL-8, MCP-1 and MIP-1α) confirming immunomodulatory activity.
Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatmentAguilo-Aguayo, Ingrid; Downey, Gerard; Keenan, Derek F.; Lyng, James G.; Brunton, Nigel; Rai, Dilip K.; Department of Agriculture, Food and the Marine; Generalitat of Catalonia; Lifelong Learning Programme; FIRM 06/TNI/AFRC6; et al. (Elsevier, 13/06/2014)The impact of pulsed electric field (PEF) processing conditions on the distribution of water in carrot tissue and extractability of soluble sugars from carrot slices was studied. Time domain NMR relaxometry was used to investigate the water proton mobility in PEF-treated carrot samples. Three distinct transverse relaxation peaks were observed in untreated carrots. After PEF treatment only two slightly-overlapping peaks were found; these were attributed to water present in the cytoplasm and vacuole of carrot xylem and phloem tissues. This post-treatment observation indicated an increase in water permeability of tissues and/or a loss of integrity in the tonoplast. In general, the stronger the electric field applied, the lower the area representing transverse relaxation (T2) values irrespective of treatment duration. Moreover an increase in sucrose, β- and α-glucose and fructose concentrations of carrot slice extracts after PEF treatment suggested increases in both cell wall and vacuole permeability as a result of exposure to pulsed electric fields.