Olszewska Magdalena A, Draszanowska Anna, Zimińska Aleksandra, Starowicz Małgorzata
Department of Food Microbiology, Meat Technology and Chemistry, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland.
Department of Human Nutrition, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-718 Olsztyn, Poland.
Molecules. 2024 Dec 11;29(24):5831. doi: 10.3390/molecules29245831.
The potential of blue light (BL) and sous-vide (S-V) as a novel approach for food preservation was investigated via measurements of the total phenolic content (TPC), antioxidative activity, color, and their antibacterial effect on in two versions of laboratory-prepared kale pesto, with and without the addition of turmeric. The TPC ranged from 85 to 208 mg/100 g GAE d.m. and 57 to 171 mg/100 g GAE d.m., respectively. In both versions, the highest TPC was in the blue light-sous-vide samples, while the lowest was after the sous-vide, with a loss of polyphenols of almost 40% during storage when turmeric was absent. Antioxidative capabilities of the pesto were initially estimated at 54.07 and 7.46 µmol TE/g d.m., respectively, indicating significant bioactivity enhancement by turmeric. In turmeric-enriched pesto, sous-vide decreased the antioxidative activity levels by 12% in fresh pesto and by 45% during storage. Meanwhile, blue light compensated for the losses caused by the sous-vide treatment. Although the hue angle (°) of sous-vide pesto was lower than that of blue light pesto in most samples, sequential BL and S-V ultimately yielded the lowest °. The sequential BL and S-V treatment resulted in a 1.7 log reduction in the population, whereas adding turmeric increased the treatment efficacy by another 2.0 logs. Thus, as a source of photosensitizing molecules, turmeric was highly antibacterial after photothermal activation with blue light and sous-vide. This study suggests that blue light could be an effective (pre)treatment used on pesto sauces to preserve bioactivity and to improve safety when enriched with a natural additive like turmeric.
通过测量总酚含量（TPC）、抗氧化活性、颜色以及它们对两种实验室制备的羽衣甘蓝香蒜酱（添加和不添加姜黄）的抗菌效果，研究了蓝光（BL）和低温慢煮（S-V）作为一种新型食品保鲜方法的潜力。TPC分别为85至208毫克/100克没食子酸当量干物质和57至171毫克/100克没食子酸当量干物质。在两个版本中，蓝光-低温慢煮样品中的TPC最高，而低温慢煮后最低，在不添加姜黄的情况下储存期间多酚损失近40%。香蒜酱的抗氧化能力最初分别估计为54.07和7.46微摩尔TE/克干物质，表明姜黄显著增强了生物活性。在富含姜黄的香蒜酱中，低温慢煮使新鲜香蒜酱中的抗氧化活性水平降低了12%，储存期间降低了45%。同时，蓝光弥补了低温慢煮处理造成的损失。尽管在大多数样品中，低温慢煮香蒜酱的色相角（°）低于蓝光香蒜酱，但依次进行蓝光和低温慢煮最终得到的°最低。依次进行蓝光和低温慢煮处理使大肠杆菌数量减少了1.7个对数级，而添加姜黄使处理效果又提高了2.0个对数级。因此，作为光敏分子的来源，姜黄在用蓝光和低温慢煮进行光热活化后具有高度抗菌性。这项研究表明，蓝光可以作为一种有效的（预）处理方法用于香蒜酱，以保持生物活性并在添加姜黄等天然添加剂时提高安全性。
