3/13/2013. Strategies for sustainability. POSTHARVEST AND PROCESSING EFFECTS ON HUMAN HEALTH PROPERTIES. Food Processing. Overview

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1 3/3/23 POSTHARVEST AND PROCESSING EFFECTS ON HUMAN HEALTH PROPERTIES Strtegies for sustinility. Bhimu Ptil Overview Necessity of processing Current trends: Consumer Evidences of helth enefits Wht re phytochemicls? Why do we need them? Post-hrvest & Processing effects on phytochemicls Degreening, Pckging Innovtive technologies: HPP, Irrdition Future Outlook nd Chllenges Food Processing 29, compnies in USA (over-ll) Employ.4 million people Top 5 food processing sttes: ) Cliforni 2) New York 3) Texs 4) Illinois 5) Florid Popultion growth Trends in the food processing industry Demnd for food will increse < 9. B ~ 6.8 B Top 3 growth res ) Orgnics nd nturls 2) Specilized everges: (High phytochemicls) 3) Redy to et: (Minimlly processed)

2 3/3/23 Fruits nd Vegetles: Phytochemicls Mechnism of ction Light stress Climte stress Smoking Free rdicl Pollution UV rys Phytochemicls Disese, Insects stress REACTIVE OXYGEN SPECIES Wter, nutrients, slt stress Ionizing Rdition Stress Pesticide ppliction DNA Cncer Crdiovsculr diseses Inflmmtion Ntionl Cncer Institute Phytochemicls Evidences of F&V role in humn helth Extrnutritionl constituents tht typiclly occur in smll quntities in foods - Kris-Etherton Socil well eing Aesthetics Protect the environment Hert Ageing Culinry Skin Helth Osteoporosis Reduce stress Provide significntly Cncers Colon to the economy Pncres Brest Prostte. Fruits nd Vegetles: Phytochemicls Food pyrmid/my Plte Crotenoids Limonoids Tnins Anthocynins WHY FRUITS AND VEGETABLES? Flvonoids Cpsicinoids USDA s food 2: guide MyPlte pyrmid 25 2

3 3/3/23 Cost of not consuming F&V Glol mortlity ttriuted to indequte of F&V is 2,635 million deth per yer. Increse 6 g/dy could reduce worldwide urden of coronry hert disese y 3% nd stroke y 9% () Higher F&V consumption- svings of Medicre chrges $2, (2). Lock et l., Bull World Helth Org Dviglus et l., J. Am Diet Assoc 25, Overview Necessity of processing Current trends: Consumer Evidences of helth enefits Wht re phytochemicls Why do we need them Processing effects on phytochemicls Degreening, Pckging Innovtive technologies: HPP, Irrdition Future Outlook nd Chllenges Current consumer trends: 22 Posthrvest tretments Consumers prefer to otin their nutrients nturlly nd their helth enefits nturlly, versus fortified foods or vitmin nd minerl supplements Processing led tmosphere storge Wxing, wshing UV nd Gmm Irrdition Elizeth Slon, Editor of IFT's Food Technology mgzine MAP Storge period & temperture Het tretment Top functionl food trends of 22 Degreening - Ethylene.Rel food nutrition 2.Mini mngers 3.Biovilility 4.Protein People power re mking n effort to 5.Plnt serve sed mels tht re nturlly higher in vitmins nd nutrition 6. Gourmet nutrition 7. The new risks (stroke, hert ttck prevention) 8. First id (relief from sore throt, constiption, sleeplessness) 9. Kids, dds nd grnnies (ppeling to these groups). Liquidifiction Destroys chlorophyll Non degreened Crotenoids ccumulte Red / Ornge color develops Degreened Elizeth Slon, IFT's Food Technology mgzine 3

4 3/3/23 Fctors ffecting degreening Limonoids pthwy Ethylene Concentrtion Durtion Temperture Reltive Humidity CO 2 % Air circultion & ventiltion Degreening room Decetyl nomilinic cid (DNA) Decetyl nomilinic cid glucoside (DNAG) Nomilin Limonin Dys fter degreening D Effect of degreening on externl ppernce 7 D 4 D Degreening Degreening Effect of degreening on flvonoids mg/ g dry wt 3 2 Nrirutin ND DG mg/ g dry wt 5 Nringin ND DG Storge (dys) Storge (dys) 2 D 28 D 35 D mg/ g dry wt Poncirin ND DG Storge (dys) Effect of degreening on limonoids Effect of degreening on furocoumrins mg/g dry wt DNAG ND DG Storge (dys) mg/g dry wt Limonin ND DG Storge (dys) µg/g dry wt DHB ND DG Storge (dys) µg/g dry wt Bergmottin ND DG Storge (dys) mg/g dry wt Nomilin Storge (dys) ND DG µg/g dry wt G7MC ND DG Storge (dys) 4

5 3/3/23 Temperture Conditioning Flvonoids Grpefruits re susceptile to chilling injury when stored t low temperture (< C) for prolonged period Chilling injury symptoms rowning of flvedo, pitting, surfce lesions, wter soked tissues Temperture conditioning 7 dys t 6 C or 3 dys t 2 C then stored t low temperture Other tretments used Intermittent wrming, wxes nd vegetle oils, modified tmosphere pckging mg/g dry wt mg/g dry wt Nrirutin ºC 2ºC CD Storge (weeks) Didymin ºC 2ºC CD c Storge (weeks) mg/g dry wt mg/g dry wt 3 25 Nringin ºC 2ºC CD 2 5 c Storge (weeks) 8 5 Poncirin ºC 2ºC CD 2 9 c c Storge (weeks) Externl ppernce Furocoumrins C Storge (weeks) (µg/ g dry wt) DHB ºC 2ºC CD c (µg/ g dry wt) Bergmottin ºC 2ºC CD c Storge (weeks) Storge (weeks) 2 C CD + 2 C (µg/g dry wt) ºC 2ºC CD 5G7MC Storge (weeks) Decy nd Chilling injury Limonoids Decy (%) C 2 C CD Chilling injury (%) C 2 C CD mg/g dry wt DNAG ºC 2ºC CD Storge (weeks) mg/g dry wt Limonin ºC 2ºC CD c c Storge (weeks) Storge (weeks) Storge (weeks) mg/g dry wt Nomilin ºC 2ºC CD Storge (weeks) 5

6 3/3/23 Limonoids: Cncer Gernyloxy 7 MOC induces poptosis in SW48 cells Brest cncer Colon cncer Inhiitory Role of Limonoids in Cncer Pncretic cncer Ptil et l., J Agric. Food Chem. 57: Murthy et l., Food Chem. Tox.49: Murthy et l.,in vitro Toxicology, 25: Jyprksh et l., J. Agric. Food Chem., 58: 8 86 Ptil et l., Microchem. J., 94:8 7. Leonrdi et l., Exp. Bio. Med., 235:7 77 Somsundrm et l., J. App. Glo. Res., 3: Kim et l., Eur. J.Phrm. 67: Prostte cncer Jyprksh et l., Food Chemistry, 3:84 9. Gunsekr et l., Nutrition nd Cncer 58:7 2 Neurolstom Poulose et l, The FASEB Journl 26. 2:A A2.KNC Murthy et l., Bioorgnic & Medicinl Chemistry 22 Neurolstom: Limonoids & Cspse ctivity Other secondry metolites from Citrus: Cncer prevention Cspse 3/7 ctivity Hours Poulose, Hrris nd Ptil. J. Nutr : CAMP OG LG NAG DNAG Neurolstom: Limonoids & Cspse ctivity Fetured on the cover pge Citrus limonoids: GST ctivity Mixture Nomilin Decetyl Isoocunoic GST Activity (units / mg protein) Poulose, Hrris nd Ptil. J. Nutr : Stomch Intestine Perez et l. BMC Complementry nd Alterntive Medicine 2, :5 6

7 3/3/23 Citrus limonoids: GST nd QR ctivity Limonoids Modified nd Limonoids GST ctivity nd GST ctivity QR Activity (units/ mg protein) Mixture Nomilin Decetyl Isoocunoic. Liver Lung Perez et l. BMC Complementry nd Alterntive Medicine 2, :5 Perez et l., J. Agric. Food Chem. 29, 57, Limonoids: induction of phse II enzymes..? Qurntine tretments Fruit flies (Crien, Mediterrnen, Mexicn etc) Temperture tretments Exposure temperture nd time Dry het, vpor het, hot wter, hot ir, quick freezing temperture Cold Het Defurn limonin Limonin 7 methoxime 38 Perez et l., J. Agric. Food Chem. 29, 57, Irrdition Dose nd time Modified Limonoids nd GST ctivity Irrdition 3% Gmm rys UV rys Electron em GST Activity (units / mg protein) 5% * INTESTINE LIVER LUNG STOMACH Percentges wh Perez et l. BMC Complementry nd Alterntive Medicine 2, :5 39 en inductions sttisticlly Perez et l., significnt J. Agric. (p<.5) Food Chem. 29, 57, Approved doses (APHIS, USDA) Pest _ Common nme Dose (Gy) Bctrocer dorslis Orientl FF 25 Certitis cpitt Mediterrnen FF 225 B. cucurite Melon fly 2 Anstreph frterculus South Americn FF 5 A. suspens Crien FF 5 A. ludens Mexicn FF 5 Sternochetus mngifere Mngo seed weevil 3 7

8 3/3/23 Nringin nd Nrirutin were significntly higher in freeze dried pulp from Irrdited fruits Colon Cncer Development Apoptosis DNA Dmge Initition Promotion Prolifertion Progression Vnml, Co, Turner, Lupton, Yoo, Pike nd Ptil 25. J.Ag Food Chem Pitot, Ailment Phrmcol Ther, 2 Tumor formtion Nomilin significntly decresed in freeze dried pulp from Irrdited fruits Erly Lesions Vnml, Co, Turner, Lupton, Yoo, Pike nd Ptil 25. J.Ag Food Chem Fcing the open, flt surfce of colon Smll round openings re norml crypts Lrger openings re errnt crypts Clusters of errnt crypts re ACF This is high multiplicity ACF Opportunities for Colon Cncer Prevention Diets Contining GFPP, IGFPP, Nringin, nd Limonin significntly reduced AC nd HMACF - 2 yers Chronic Inflmmtion inos nd COX-2 Imge source: GFPP Grpefruit Pulp Powder IG Irrdited Grpefruit Pulp Powder Vnml et l., 26. Crcinogensis 8

9 3/3/23 Proliferting Cells Nitric Oxide Synthse Slide of rt colon Slice through Proliferting cells re usully locted in the ottom prt Indicted y rown stin generted in PCNA ssy inos Protein Levels P <.3 Rts consuming ll experimentl diets hd less inos protein thn those consuming the sl diet. Vnml et l., 26. Crcinogensis Prolifertive Index (% of Bsl) Prolifertive Index P =.2 All diets reduce prolifertion with the mximum reduction occurring with the GFPP nd limonin diets. Vnml et l., 26. Crcinogensis Vitmin C (mg / ml) Rio Red Mrsh White E em doses (kgy) Girennvr et l., 28. J.Agric Food Chem. 56: Cyclooxygense - 2 Electron em Irrdition on Nringin COX-2 Protein Level P <.32 Nringin conc (mg / ml) COX-2 levels were lowest in rts consuming the GFPP nd limonin diets. Rio Red Mrsh White E em doses (kgy) Vnml et l., 26. Crcinogensis Girennvr et l., 28. J.Agric Food Chem. 56:

10 3/3/23 Electron em Irrdition on Nomilin 6 Nomilin conc (µg / ml) Rio Red Mrsh White E-em doses (kgy) Girennvr et l., 28. J.Agric Food Chem. 56: Industril processing techniques Color L* (A) Lightness Therml (B) Redness processing incresed the lightness nd yellowness, * indicting juice color turning pler Therml processing High pressure processing Dys fter storge t 4 C Dys fter storge t 4 C (C) Yellowness * Commercilly processed HPP Juice Ascoric cid In US, HPP-processed fruit juices re commercilly mrketed y retil gints such s Strucks. Annul mrket for HPP processed foods is estimted t ~$3.4B. Picture source: Strucks/ Evolution fresh mg/ ml c c d c e e c ef f Dys fter storge t 4 C Therml processing degrded scoric cid

11 3/3/23 HPP mintins the ntioxidnt ctivity in GFJ Household processing effect Ojectives: GFJ processed y HPP t 6 MP higher ntioxidnt ctivity (DPPH ssy) thn TP processed juice Different household prctices Blending Juicing Squeezing HPP mintins rom compounds Household Household processing processing techniques: effect: Flvonoids Flvonoids ß-Myrecene -Cryophyllene D-Limonene Germcrene D -Copene Ethyl octnote -Selinene -Cdinene ß-Cryophyllene oxide mg/ ml HPP processed juice Therml processed juice Uckoo et l., J. Food science 22, Vol. 77, Nr. 9, 22 HPP inctivtes Pectinmethylesterse (PME) ctivity in GFJ Household Household processing processing techniques: effect: Limonoids Limonoids HPP tretment t 6 MP completely inctivted PME ctivity mg/ ml c Uckoo et l., J. Food science 22, Vol. 77, Nr. 9, 22

12 3/3/23 Household Household processing processing techniques: effect: Furocoumrins Furocoumrins Blnce etween qulity nd nutrition mg/ ml c c c Qulity Nutrition Uckoo et l., J. Food science 22, Vol. 77, Nr. 9, 22 Household Household processing processing techniques: effect: Citric cid nd Ascoric & Citric cid cid Medi Impct mg/ ml Citric cid Ascoric cid $? Consumers need to e: PROACTIVE, ATTENTIVE & INTELLIGENT Uckoo et l., J. Food science 22, Vol. 77, Nr. 9, 22 Summry: Household processing effect: Summry BLENDING JUICING SQUEEZING Flvonoids Limonoids Furocoumrins Future outlook.. PERSPECTIVES & CHALLENGES Increse consumption of F&V Citric cid Ascoric cid Uckoo et l., J. Food science 22, Vol. 77, Nr. 9, 22 2

13 3/3/23 Chllenges Cse study: Biovilility of crotenoids.systems wide pproch: Consumer to frm 2.Optimiztion 3.Biovilility 4.Microiot 5.Toxicity 6.Consumers trend Food mtrix Amounts of fier Amounts of ft Dose Food-preprtion techniques Type of processing (Hskell, Am J Clin Nutr, 22) Incresing iovilility of crotenoids FARM ANALYTICAL PROCESSING Low iovilility CONSUMER CONSUMER FARM to CONSUMER FARM BIOLOGICAL STUDIES BIOASSAY/ ISOLATION + More iovilility 74 Biovilility Biovilility: Plsm Limonin conc. in sujects t different times fter Limonin glucoside intke Incresing the iovilility is the single most importnt chllenge in otining optimum helth enefits derived from F&V Biovilility of ) other ioctives ) interction effect c) prole synergistic ctivity STILL UNKNOWN 3 6 LG dose conc. (g) Mnners et l., J. Agric. Food Chem. 23, 5,

14 3/3/23 Humn Microiome:,,,, Mrket trends Consumer Preferences Nutrition (helthful nutrients) Enhncing ioctive compounds, shelf life, Bioccessility nd iovilility Sensory Evlution Color, Flvor, Qulity Crop Mngement nd Food Impct on qulity nd nutrition [CA, TX, OSU, Sfety FL, AZ, NH] Source: Breeding, Genetics, Genomics Qulity (Color, Flvor), Nutrition Outrech How diet/microiome ffects helth Scientific Advisory Bord 78 prticipnts 4 groups GROUP : generl community GROUP 2: dy hospitls GROUP 3: short-term hospitl cre GROUP 4: long-term nursing homes Results: -GROUP & 2 hd microil profiles similr to those of 3 younger dult controls. - GROUP 3 & 4 hd higher proportion of cteri from the phylum Bcteroidetes, nd lower proportion of Firmicutes The microiot pper to e driven y wht people et : O Toole Nture 492, S4 S5 (6 Decemer 22) Food nd Bioctives ldder: Rod to success Nutrition Science Medicl Science Successful compound/molecule Met nlysis Humn Clinicl trils (Rndomized led, Cse nd Cohort) Very Few Hundreds Post-Hrvest & Processing INTEGRATION OF SCIENCES Chrcteriztion of Bioctives In vitro / In vivo -Animl studies Moleculr mechnisms- (Cell culture studies ) Ancient Knowledge/ Epidemiologicl studies Millions Biotechnology Breeding nd Genetics Eduction nd Economics Plnt Physiology 4

15 3/3/23 VFIC Industry Prtners Lrk Seeds Interntionl A-W Produce Co., Inc. Judy Jckson Fruit World Super Foods Extrcts LLC Bgley Produce Co. C&V Supply Inc. Corey Brothers Inc. Cost Oro, LLC Pn mericn produce Ptty Lender Frio Vlley Frms VFIC VFIC Fmily FAMILY 86 5