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Paudel S, Janaswamy S. Corncob-derived biodegradable packaging films: A sustainable solution for raspberry post-harvest preservation. Food Chem 2024; 454:139749. [PMID: 38797104 DOI: 10.1016/j.foodchem.2024.139749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/23/2024] [Accepted: 05/18/2024] [Indexed: 05/29/2024]
Abstract
Plastic food packaging, with its harmful migration of microplastics and nanoplastics into food, presents significant ecological imbalance and human health risks. In this regard, using food and agricultural byproducts as packaging materials reduces environmental and economic concerns and supports their sustainable management. Herein, cellulosic residue from corncob was employed as a renewable source for developing biodegradable packaging films. It was solubilized in ZnCl2 solution, crosslinked with Ca2+ ions, and plasticized with sorbitol to form films and used to improve the shelf-life of raspberries. The optimized film possesses water vapor permeability, tensile strength, and elongation at break of 1.8(4) x10-10 g-1 s-1 Pa-1, 4.7(1) MPa, and 15.4(7)%, respectively. It displays UV-blocking and antioxidant properties and biodegrades within 29 days at 24% soil moisture. It preserves raspberries for 7 and 5 more days at room temperature and refrigeration conditions, respectively, compared to polystyrene film. Overall, more value addition could be envisioned from agricultural residues to minimize post-harvest losses and food waste through biodegradable packaging, which also aids in mitigating plastic perils.
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Affiliation(s)
- Sandeep Paudel
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
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Chau TP, Saravanan M, Al-Ansari MM, Al-Dahmash ND, Kuriakose LL, Sindhu R. Antimicrobial and biocompatibility nature of methanol extract of Lannea coromandelica bark and edible coating film preparation for fruit preservation. ENVIRONMENTAL RESEARCH 2024; 243:117861. [PMID: 38070851 DOI: 10.1016/j.envres.2023.117861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/30/2023] [Accepted: 12/02/2023] [Indexed: 12/22/2023]
Abstract
This research was performed to evaluate the antimicrobial activity of methanol extract of Lannea coromandelica bark against fruit damage causing microbes such as fungi: Alternaria sp., Aspergillus sp., Botrytis sp., Cladosporium sp., Fusarium sp., Penicillium sp., Phytophthora sp., and Trichoderma sp. The bacteria: such as Chromobacter sp., Enterobacter sp., Erwinia sp., Flavobacterium sp., Lactobacillus sp., Pseudomonas sp., and Xanthomonas sp. was investigated. Furthermore, their biocompatibility nature was determined through animal (rat) model study and their fruit preserving potential was determined by edible coating preparation with chitosan and other substances. Interestingly, the extract showed dose dependent (1000 μg mL-1) activity against these microbes in the following order: Enterobacter sp. (26.4 ± 1.5) > Chromobacter sp. (25.4 ± 1.6) > Pseudomonas sp. (24.5 ± 1.3) > Flavobacterium sp. (24.3 ± 1.4) > Xanthomonas sp. (23.6 ± 1.6) > Erwinia sp. (23.6 ± 1.6) > Lactobacillus sp. (19.6 ± 1.3). Similarly, the antifungal activity was found as Penicillium sp. (32.6 ± 1.3) > Cladosporium sp. (32.6 ± 1.5) > Alternaria sp. (30.3 ± 1.2) > Aspergillus sp. (29.9 ± 1.8) > Botrytis sp. (29.8 ± 1.2) > Fusarium sp. (28.6 ± 1.5) > Trichoderma sp. (19.8 ± 1.4) > Phytophthora sp. (16.2 ± 1.1). The acute toxicity and histopathological study results revealed that the extract possesses biocompatible in nature. The illumination transmittance and active functional groups involved in interaction among test methanol extract and chitosan investigated by UV-vis and Fourier-transform infrared spectroscopy (FTIR) analyses and found average light transmittance and few vital functional groups accountable for optimistic interaction to creak edible coating. Approximately four (set I-IV) treatment sets were prepared, and it was discovered that all of the coated Citrus maxima fruit quality characteristics including total soluble solids (TSS), weight loss (%), pH of fruit pulp juice, and decay percentage were significantly (p>0.05) better than uncoated fruit.
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Affiliation(s)
- Tan Phat Chau
- Faculty of Applied Technology, School of Technology, Van Lang University, Ho Chi Minh City, Viet Nam.
| | - Mythili Saravanan
- Department of Pharmaceutical Sciences, North Carolina Central University, USA
| | - Mysoon M Al-Ansari
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Nora Dahmash Al-Dahmash
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Laya Liz Kuriakose
- Department of Food Technology, TKM Institute of Technology, Kollam, Kerala, India
| | - Raveendran Sindhu
- Department of Food Technology, TKM Institute of Technology, Kollam, Kerala, India.
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Song Y, Peng Y, Liu L, Li G, Zhao X, Wang X, Cao S, Muyle A, Zhou Y, Zhou H. Phased gap-free genome assembly of octoploid cultivated strawberry illustrates the genetic and epigenetic divergence among subgenomes. HORTICULTURE RESEARCH 2024; 11:uhad252. [PMID: 38269295 PMCID: PMC10807706 DOI: 10.1093/hr/uhad252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Accepted: 11/18/2023] [Indexed: 01/26/2024]
Abstract
The genetic and epigenetic mechanisms underlying the coexistence and coordination of the four diverged subgenomes (ABCD) in octoploid strawberries (Fragaria × ananassa) remains poorly understood. In this study, we have assembled a haplotype-phased gap-free octoploid genome for the strawberry, which allowed us to uncover the sequence, structure, and epigenetic divergences among the subgenomes. The diploid progenitors of the octoploid strawberry, apart from subgenome A (Fragaria vesca), have been a subject of public controversy. Phylogenomic analyses revealed a close relationship between diploid species Fragaria iinumae and subgenomes B, C, and D. Subgenome A, closely related to F. vesca, retains the highest number of genes, exhibits the lowest content of transposable elements (TEs), experiences the strongest purifying selection, shows the lowest DNA methylation levels, and displays the highest expression level compared to the other three subgenomes. Transcriptome and DNA methylome analyses revealed that subgenome A-biased genes were enriched in fruit development biological processes. In contrast, although subgenomes B, C, and D contain equivalent amounts of repetitive sequences, they exhibit diverged methylation levels, particularly for TEs located near genes. Taken together, our findings provide valuable insights into the evolutionary patterns of subgenome structure, divergence and epigenetic dynamics in octoploid strawberries, which could be utilized in strawberry genetics and breeding research.
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Affiliation(s)
- Yanhong Song
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Yanling Peng
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Lifeng Liu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Gang Li
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Xia Zhao
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Xu Wang
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Shuo Cao
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Aline Muyle
- CEFE, University of Montpellier, CNRS, EPHE, IRD, Montpellier 34000, France
| | - Yongfeng Zhou
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
- National Key Laboratory of Tropical Crop Breeding, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 570000, China
| | - Houcheng Zhou
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
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Ikegaya A. Composition of free sugars and organic acids in Japanese strawberry cultivars and their influence on the perception of sweetness and sourness. J Food Sci 2024; 89:614-624. [PMID: 37990830 DOI: 10.1111/1750-3841.16842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 10/09/2023] [Accepted: 10/31/2023] [Indexed: 11/23/2023]
Abstract
This study aimed to determine the extent of variations in the ratio of major free sugars to total sugars and major organic acids to total organic acids in strawberry juice with cultivar and harvest season and investigate whether these differences affect the perceived intensity of sweetness and sourness. Eight Japanese strawberry cultivars were simultaneously grown and harvested in different seasons for sugar and organic acid content analyses. In addition, simulated strawberry juices, containing equal total amounts of sugars and organic acids but in different ratios, were prepared based on their analytical values. The perceived intensities of sweetness and sourness of the juices were subjected to sensory evaluation. The results showed a wide range of sucrose compositions, ranging from almost zero to the highest ratio of 36.7% to total sugar. Glucose and fructose were present in approximately equal amounts, with a slight inclination toward more fructose. For organic acids, the highest ratio of citric acid was 87.6%, the lowest was approximately 60.1%, and the remainder comprised malic acid. The results of the sensory evaluation using simulated strawberry juice indicated that sweetness and sourness were significantly more pronounced as the ratio of sucrose to total sugar and the ratio of malic acid to total organic acid increased, respectively. These results suggest that it is essential to consider not only total soluble solids and titratable acidity but also the composition of the sugars and organic acids comprising them when evaluating strawberry taste. PRACTICAL APPLICATION: Total soluble solids and titratable acidity have been used to evaluate strawberry taste; however, how the composition and ratios of the sugars and organic acids that comprise them affect the taste is unclear. This study revealed that, for sugars, an increase in the proportion of sucrose resulted in a stronger perception of sweetness, and for organic acids, an increase in the proportion of malic acid resulted in a stronger perception of sourness. These findings are expected to be useful in future studies evaluating strawberry taste and palatability.
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Affiliation(s)
- Atsushi Ikegaya
- Department of Agricultural Production, Shizuoka Professional University Junior College of Agriculture, Iwata, Shizuoka, Japan
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Jócsák I, Végvári G, Klász K, Andrássy-Baka G, Somfalvi-Tóth K, Varga-Visi É. Analytical and bioluminescence-based non-invasive quality assessment of differentially grown strawberry ( Fragaria x ananassa Duch. 'Asia') during household refrigeration storage. Heliyon 2023; 9:e18358. [PMID: 37539170 PMCID: PMC10395523 DOI: 10.1016/j.heliyon.2023.e18358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 07/13/2023] [Accepted: 07/14/2023] [Indexed: 08/05/2023] Open
Abstract
Strawberry is a typical spring fruit, for which consumer demand is particularly high; however, information is scarce on the comparison of quality traits of strawberries of local and imported origin during household refrigeration storage. That is why we sought to answer the question of to what extent the quality of strawberries changes during 5 days of household refrigeration storage. The choice of methods was focused on fast and at the same time informative analytical methods: pH, total antioxidant capacity, and lipid oxidation. Furthermore, a non-invasive imaging technique: ultra-weak bioluminescence measurement was carried out along with the determination of fruit morphological (weight, height, width, and color) and analytical (antioxidant capacity and lipid oxidation) traits. The data indicate that the longer strawberries are cultivated in the same plantation, the smaller their fruit weight and the lower their fruit quality become. In addition, the results cast light on a controversial fact: despite the fact that the sample from the store had the finest appearance, as determined, its antioxidant capacity was the lowest for the duration of home refrigeration storage, indicating the lowest nutritional value.This was validated by the lipid oxidation levels, which were defined by the amount of malondialdehyde as well as by the rate of ultra-weak bioluminescence. The research underlines the exceptional value of local fruits over importand provides valuable information to customers, encouraging them to purchase strawberries from local farms in order to not only support the local economy but also to adopt a more health-conscious attitude. In addition, ultra-weak bioluminescence testing offers a non-invasive method for assessing fruit quality.
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Affiliation(s)
- Ildikó Jócsák
- Department of Agronomy, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Street 40, H-7400, Kaposvár, Hungary
| | - György Végvári
- Food and Wine Research Institute, Eszterházy Károly University, 6 Leányka Street, H-3300, Eger, Hungary
| | - Kristóf Klász
- Department of Agronomy, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Street 40, H-7400, Kaposvár, Hungary
| | - Gabriella Andrássy-Baka
- Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Street 40, H-7400, Kaposvár, Hungary
| | - Katalin Somfalvi-Tóth
- Department of Agronomy, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Street 40, H-7400, Kaposvár, Hungary
| | - Éva Varga-Visi
- Department of Physiology and Animal Health Institute of Physiology and Nutrition, Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Guba Sándor Street 40, H-7400, Kaposvár, Hungary
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Piechowiak T, Skóra B. Edible coating enriched with cinnamon oil reduces the oxidative stress and improves the quality of strawberry fruit stored at room temperature. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2389-2400. [PMID: 36683377 DOI: 10.1002/jsfa.12463] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 12/28/2022] [Accepted: 01/23/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND The present study aimed to assess the impact of a starch/gelatine coating containing cinnamon oil on selected quality attributes and redox status in strawberry fruit stored at room temperature (72 h). RESULTS Research showed that the application of cinnamon oil to an edible coating allows an improvement of the quality of strawberry fruit stored at room temperature. The cinnamon oil coating inhibits the development of yeast and mould, and reduces loss of soluble solids and ascorbic acid during 72 h storage at room temperature. Moreover, the coating with cinnamon oil clearly reduced the level of oxidative stress, which was manifested by a lower level of reactive oxygen species, as well as a lower activity of antioxidant enzymes. The elimination of oxidative stress in the cinnamon oil-coated fruit also contributed to lower PARP1 mRNA expression, inhibiting the metabolism of NAD+ and reducing ATP losses. CONCLUSION The coating of strawberry fruit with a starch/gelatine biofilm containing cinnamon oil is an effective method for delaying postharvest senescence of fruit and the storage degradation of tissue. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Tomasz Piechowiak
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszow, Rzeszow, Poland
| | - Bartosz Skóra
- Department of Biotechnology and Cell Biology, Medical College, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
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Ikegaya A, Nagafuji A, Toyoizumi T, Yamazaki S, Saika T, Kosugi T. Transportation via containers at ice temperature inhibits decay and maintains the quality of certain fresh produce. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2128430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Atsushi Ikegaya
- Department of Agricultural Production, Shizuoka Professional University Junior College of Agriculture, Iwata, Shizuoka, Japan
- Faculty of Agricultural Production and Management, Shizuoka Professional University of Agriculture, Iwata, Shizuoka, Japan
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Shizuoka, Japan
| | - Akihiko Nagafuji
- Department of Agricultural Production, Shizuoka Professional University Junior College of Agriculture, Iwata, Shizuoka, Japan
- Faculty of Agricultural Production and Management, Shizuoka Professional University of Agriculture, Iwata, Shizuoka, Japan
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Shizuoka, Japan
| | - Tomoyasu Toyoizumi
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Shizuoka, Japan
| | - Shigehiro Yamazaki
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Shizuoka, Japan
| | - Takehiro Saika
- Ministry of Land, Infrastructure, Transport, and Tourism, Chubu Regional Development Bureau, Nagoya Naka-ku, Japan
- Transportation Infrastructure Department, Shizuoka Prefectural Government, Shizuoka, Japan
| | - Toru Kosugi
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Shizuoka, Japan
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Preservation of Biologically Active Compounds and Nutritional Potential of Quick-Frozen Berry Fruits of the Genus Rubus. Processes (Basel) 2021. [DOI: 10.3390/pr9111940] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Cryoprotective freezing methods are increasingly being developed and used as an effective means of protecting valuable bioactive compounds in processed berry fruits. The quick-freezing method allows the bioactive compounds in the plant material to be preserved over a longer period of time, thus providing a high-quality product with significant antioxidant capacity. The aim of this study was to determine the effects of the quick-freezing method on physico-chemical properties and bioactive compounds content of fruits in three soft fruit species: tayberry, raspberry, and blackberry, and to evaluate the stability of specific phytochemicals during the three-month storage period. The freezing method had a significant effect on the physicochemical properties with a significantly less drip loss observed after thawing in fruit frozen by quick-freezing (at −34 °C for 25 min) compared to fruit frozen classically (−18 °C to 24 h). The color of quick-frozen fruits also changed significantly less compared to fresh fruits. Of the bioactive compounds analyzed, it should be noted that there was a significantly lower loss of ascorbic acid recorded during quick-freezing. On average, the quick-frozen fruits contained 28% more ascorbic acid than the classical frozen fruits. In general, the quick-freezing procedure contributed to a better preservation of total polyphenolic compounds and anthocyanins, and thus berry fruits also showed higher values of antioxidant capacity during quick freezing than during the classical procedure. During the storage period of three months, a decrease in the content of all the bioactive compounds studied was observed, although it should be emphasized that this loss during storage was not as pronounced in fruits frozen by the quick-freezing method as in classically frozen fruits. It can be concluded that the quick-freezing contributes significantly to the preservation of valuable bioactive compounds of berries and that this processing method can be considered important for maintaining the nutritional properties of berry fruits.
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Ikegaya A, Toyoizumi T, Kosugi T, Arai E. Taste and palatability of strawberry jam as affected by organic acid content. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1843484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Atsushi Ikegaya
- Department of Agricultural Production, Shizuoka Professional University Junior College of Agriculture, Iwata, Japan
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan
| | - Tomoyasu Toyoizumi
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
| | - Toru Kosugi
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
| | - Eiko Arai
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan
- School of Food and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan
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