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Akter J, Hassan J, Rahman MM, Biswas MS, Khan HI, Rahman Rajib MM, Ahmed MR, Noor-E-Azam Khan M, Ahamed Hasan MF. Colour, nutritional composition and antioxidant properties of dehydrated carrot ( Daucus carota var . sativus) using solar drying techniques and pretreatments. Heliyon 2024; 10:e24165. [PMID: 38293496 PMCID: PMC10825429 DOI: 10.1016/j.heliyon.2024.e24165] [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: 03/15/2022] [Revised: 01/04/2024] [Accepted: 01/04/2024] [Indexed: 02/01/2024] Open
Abstract
Carrot is a seasonal perishable tuberous root vegetable which presents a preservation challenge owing to its elevated moisture content. Recently, carrot processing has received more attention because of its many health-promoting qualities and the reduction of postharvest losses in a cost-effective safe way. This study was designed to sort out the effective solar drying technique including pre-treatment that would retain the color and quality characteristics of dehydrated carrot. Carrot slices were subjected to dry using open sun drying (D1), solar drying long chimney (D2), solar drying short chimney (D3) and box solar drying (D4) techniques with the pretreatments of ascorbic acid 1 % (C3), citric acid 5 % (C4), potassium metabisulfite 1 % (C5) and potassium sodium tartrate 0.3 % (C6) before drying. Drying characteristics, nutritional attributes, phytochemicals and antioxidant of the dehydrated carrot samples were compared with the fresh sample and untreated (control) sample. Results showed that D4 was a good drying method to preserve nutritional quality with good appearance. Among the pretreatments, C5 and C4 resulted improved nutritional quality retention, enhanced visual acceptability and enriched antioxidant activities. PCA (Principal Component Analysis) and correlation matrix revealed that D4 with C5 retained the maximum amount of vitamin, minerals, total phenolic content, antioxidant and admirable dehydrated carrot color by inactivating enzymatic reaction. Therefore, box solar drying with potassium metabisulfite pretreatment would be very promising for functional carrot drying retaining acceptable color and nutrition composition.
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Affiliation(s)
- Jiasmin Akter
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Jahidul Hassan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - M. Mizanur Rahman
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Md Sanaullah Biswas
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Haider Iqbal Khan
- Department of Crop Botany, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Md Mijanur Rahman Rajib
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | | | - Md Noor-E-Azam Khan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Md Faisal Ahamed Hasan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
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2
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Garzón-García AM, Ruiz-Cruz S, Dussán-Sarria S, Hleap-Zapata JI, Márquez-Ríos E, Del-Toro-Sánchez CL, Tapia-Hernández JA, Canizales-Rodríguez DF, Ocaño-Higuera VM. Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango. POL J FOOD NUTR SCI 2023. [DOI: 10.31883/pjfns/159290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
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3
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Response Surface Methodology (RSM) Optimization of the Physicochemical Quality Attributes of Ultraviolet (UV-C)-Treated Barhi Dates. PLANTS 2022; 11:plants11172322. [PMID: 36079703 PMCID: PMC9460589 DOI: 10.3390/plants11172322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/24/2022] [Accepted: 09/01/2022] [Indexed: 11/26/2022]
Abstract
Barhi date fruit is one of the most important fruits that has high consumer preference and market value at the Khalal maturity stage. However, this stage is very short and the fruit is vulnerable to decay and the ripening process under improper handling and storage conditions. Thus, the purpose of this study was to evaluate the feasibility of utilizing ultraviolet (UV-C) as a method to preserve the qualitative features of Barhi dates under various storage circumstances. The core of this study was defining the best conditions for UV-C treatment of Barhi dates, which was accomplished using a response surface methodology (RSM) model with a central composite, rotating four-factors-mixed-levels design (CCRD). The impacts of independent variables [UV-C exposure time (1, 2, 3, 4 min), UV-C dose (1, 3, 5, 7 kJ/m2), storage time (1, 6, 11, 16, 21 days) and storage temperature (1, 5, 15, 25 °C)] on the moisture content (MC), total soluble solids (TSS), total color changes (E), firmness, total phenolic content (TPC), total viable count (TVC), DPPH antiradical activity, fructose and glucose were investigated. The results revealed that the optimum UV-C treatment and storage settings for keeping the quality features of the dates were the UV-C exposure period and dosage of 1 min and 2.07 kJ/m2, and the storage time and temperature of 18 days and 12.36 °C, respectively. At the optimum conditions, the values of 59.66% moisture content, 38.24% TSS, 60.24 N firmness value, 48.83 ΔE, 0.07 log CFU/g TVC, 5.29 mg GAE/g TPC, 56.32% DPPH antiradical activity, 6.87 g/100 g fructose and 14.02 g/100 g glucose were comparable predicted values demonstrating the suitability of the used RSM models. Overall, the perfect UV-C treatment and storage circumstances for extending the storability and shelf life and maintaining the quality features of Barhi dates were identified in this study.
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4
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Zhang H, Wang M, Xiao J. Stability of polyphenols in food processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:1-45. [PMID: 36064291 DOI: 10.1016/bs.afnr.2022.04.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In recent years, polyphenols have attracted considerable attention due to their diverse potential health-beneficial effects on humans. Polyphenols are widely distributed in natural plants, and therefore play an important role in human food. Thermal processing, irradiation, fermentation, high pressure, microwave, and drying are several popular food processing methods. However, polyphenols are instable in food processing, which easily degrade and react with other components because of their polyhydroxy characteristic. Traditional and advanced technologies have been used to characterize the stability of polyphenols. The main influence factors of stability of polyphenols such as pH, temperature, light, oxygen, enzymes, metal ions, as well as macromolecules, are summarized. Besides, thermal processing greatly promoted the degradation of polyphenols. Thermal degradation mechanisms and products of some polyphenols, such as quercetin and rutin, have been intensively demonstrated. Nevertheless, the structural changes of polyphenols caused by food processing, may lead to different bioactivities from the obtained results based on unprocessed polyphenols. Therefore, to maximize the beneficial effects of polyphenols ingested by human from processed food, the stability of polyphenols in food processing must be thoroughly investigated to assess their real bioactivities. In addition, some available technologies for improving the stability of polyphenols in food processing have been proposed.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Minglong Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Ourense, Spain.
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5
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Yemmireddy V, Adhikari A, Moreira J. Effect of ultraviolet light treatment on microbiological safety and quality of fresh produce: An overview. Front Nutr 2022; 9:871243. [PMID: 35942168 PMCID: PMC9356256 DOI: 10.3389/fnut.2022.871243] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 07/04/2022] [Indexed: 11/27/2022] Open
Abstract
Fresh and fresh-cut fruits and vegetables have been associated in several foodborne illness outbreaks. Although investigations from those outbreaks reported that the contamination with pathogenic microorganisms may occur at any point in the farm to fork continuum, effective control strategies are still being widely investigated. In that direction, the concept of hurdle technology involving a sequence of different interventions have been widely explored. Among those interventions, ultraviolet (UV) light alone or in combination with other treatments such as use of organic acids or sanitizer solutions, has found to be a promising approach to maintain the microbiological safety and quality of fresh and fresh-cut produce. Recent advances in using UV as a part of hurdle technology on the safety of fresh produce at different stages are presented here. Furthermore, this review discusses the mechanism of UV induced antimicrobial activity, factors that influence antimicrobial efficacy and its effect on produce. In addition, the challenges, and prospects of using UV irradiation as an intervention treatment were also discussed.
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Affiliation(s)
- Veerachandra Yemmireddy
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
- School of Earth, Environmental and Marine Sciences & Department of Biology, University of Texas Rio Grande Valley, Edinburg, TX, United States
| | - Achyut Adhikari
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
- *Correspondence: Achyut Adhikari
| | - Juan Moreira
- School of Nutrition and Food Sciences, Louisiana State University AgCenter, Baton Rouge, LA, United States
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6
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Bhatkar NS, Shirkole SS, Brennan C, Thorat BN. Pre‐processed
fruits as raw materials: part
II
—process conditions, demand and safety aspects. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Nikita S. Bhatkar
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Shivanand S. Shirkole
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Charles Brennan
- School of Science STEM College, RMIT University Melbourne Australia
| | - Bhaskar N. Thorat
- Department of Chemical Engineering Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
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7
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Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices. Food Chem X 2022; 14:100329. [PMID: 35601211 PMCID: PMC9120056 DOI: 10.1016/j.fochx.2022.100329] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/28/2022] [Accepted: 05/10/2022] [Indexed: 01/13/2023] Open
Abstract
Calcium lactate and shortwave ultraviolet combined treatment (abbr. CA-L + UV-C) has a synergistic effect on fresh-cut kiwifruits preservation. CA-L + UV-C reduced microbial growth. CA-L + UV-C increased phenolics accumulation by activating related enzyme activities. CA-L + UV-C improved antioxidant capacity by increasing antioxidant enzyme activity and promoting phenolics accumulation. CA-L + UV-C maintained quality by improving antioxidant capacity.
This study investigated the combined effects of calcium lactate (CA-L, 3 g L−1) and shortwave ultraviolet (UV-C, 4.0 kJ m−2) irradiation on quality attributes and antioxidant defense capacity of fresh-cut kiwifruits at refrigerated storage for 7 d. The results indicated that CA-L and UV-C joint treatment, compared to either treatment alone, alleviated microbial load, showed higher quality on ascorbic acid (AsA), green color, total chlorophyll, flesh hardness, total sugar, total acid and malonaldehyde (MDA) content. Besides, it inhibited O2·- and •OH generation, induced H2O2 production, improved the activity of antioxidant enzymes (SOD, CAT and APX), activated critical enzymes (PAL, C4H and 4CL) in phenylpropanoid metabolism pathway and further enhanced total phenolic and proanthocyanidin content. Above results demonstrated that UV-C together with CA-L treatment could synergistically maintain overall quality and improve antioxidant capacity of kiwifruit slices. Therefore, the combination of CA-L and UV-C treatment showed a potential practical application in fresh-cut kiwifruits.
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8
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Le TD, Viet Nguyen T, Muoi NV, Toan HT, Lan NM, Pham TN. Supply Chain Management of Mango (Mangifera indica L.) Fruit: A Review With a Focus on Product Quality During Postharvest. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2021.799431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Mango (Mangifera indica L.) is a widely consumed fruit in tropical/subtropical regions around the world due to its excellent flavor and taste, and valuable source of nutrients and phytochemical compounds. As a climacteric fruit, mango is easily perishable after harvesting due to the ripening process, environmental conditions, and improper postharvest handling, leading to significant quality losses as well as economic loss throughout a supply chain. Postharvest losses are attributed to harvesting at an improper maturity stage, poor postharvest pretreatment, improper packing and packaging, inappropriate storage temperature and distribution conditions. These caused mechanical damage, sap burn, spongy tissue, weight loss, fruit softening, decay, chilling injury, and postharvest diseases. Currently, each step in the supply chain has been applied many postharvest technologies to reduce the quality losses of mango fruits as well as improving their marketability with the highest retention of quality. This review documented available possible causes for the quality losses and observed the physicochemical changes of mango fruit when applying postharvest technologies at each critical step in the mango supply chain from harvesting, pre-treatment, packaging, storage, to distribution. The summarized information is expected to provide comprehensive quality changes of mango fruits and point out the proper technology at each step of the supply chain.
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9
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Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102945] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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10
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Chong PS, Poon CH, Roy J, Tsui KC, Lew SY, Phang MWL, Tan RJY, Cheng PG, Fung ML, Wong KH, Lim LW. Neurogenesis-dependent antidepressant-like activity of Hericium erinaceus in an animal model of depression. Chin Med 2021; 16:132. [PMID: 34876186 PMCID: PMC8650354 DOI: 10.1186/s13020-021-00546-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Accepted: 11/27/2021] [Indexed: 12/26/2022] Open
Abstract
Background Depression is a severe neuropsychiatric disorder that affects more than 264 million people worldwide. The efficacy of conventional antidepressants are barely adequate and many have side effects. Hericium erinaceus (HE) is a medicinal mushroom that has been reported to have therapeutic potential for treating depression. Methods Animals subjected to chronic restraint stress were given 4 weeks HE treatment. Animals were then screened for anxiety and depressive-like behaviours. Gene and protein assays, as well as histological analysis were performed to probe the role of neurogenesis in mediating the therapeutic effect of HE. Temozolomide was administered to validate the neurogenesis-dependent mechanism of HE. Results The results showed that 4 weeks of HE treatment ameliorated depressive-like behaviours in mice subjected to 14 days of restraint stress. Further molecular assays demonstrated the 4-week HE treatment elevated the expression of several neurogenesis-related genes and proteins, including doublecortin, nestin, synaptophysin, brain-derived neurotrophic factor (BDNF), tropomyosin receptor kinase B (TrkB), phosphorylated extracellular signal-regulated kinase, and phosphorylated cAMP response element-binding protein (pCREB). Increased bromodeoxyuridine-positive cells were also observed in the dentate gyrus of the hippocampus, indicating enhanced neurogenesis. Neurogenesis blocker temozolomide completely abolished the antidepressant-like effects of HE, confirming a neurogenesis-dependent mechanism. Moreover, HE induced anti-neuroinflammatory effects through reducing astrocyte activation in the hippocampus, which was also abolished with temozolomide administration. Conclusion HE exerts antidepressant effects by promoting neurogenesis and reducing neuroinflammation through enhancing the BDNF-TrkB-CREB signalling pathway. Supplementary Information The online version contains supplementary material available at 10.1186/s13020-021-00546-8.
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Affiliation(s)
- Pit Shan Chong
- Neuromodulation Laboratory, School of Biomedical Sciences, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 21 Sassoon Road, Hong Kong SAR, China
| | - Chi Him Poon
- Neuromodulation Laboratory, School of Biomedical Sciences, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 21 Sassoon Road, Hong Kong SAR, China
| | - Jaydeep Roy
- Neuromodulation Laboratory, School of Biomedical Sciences, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 21 Sassoon Road, Hong Kong SAR, China
| | - Ka Chun Tsui
- Neuromodulation Laboratory, School of Biomedical Sciences, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 21 Sassoon Road, Hong Kong SAR, China
| | - Sze Yuen Lew
- Department of Anatomy, Faculty of Medicine, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Michael Weng Lok Phang
- Department of Anatomy, Faculty of Medicine, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Rachael Julia Yuenyinn Tan
- Neuromodulation Laboratory, School of Biomedical Sciences, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 21 Sassoon Road, Hong Kong SAR, China
| | - Poh Guat Cheng
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia.,Ganofarm R&D SDN BHD, 01-01, SKYPOD SQUARE, Persiaran Puchong Jaya Selatan, Bandar Puchong Jaya, 47100, Puchong, Selangor, Malaysia
| | - Man-Lung Fung
- Neuromodulation Laboratory, School of Biomedical Sciences, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 21 Sassoon Road, Hong Kong SAR, China
| | - Kah Hui Wong
- Neuromodulation Laboratory, School of Biomedical Sciences, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 21 Sassoon Road, Hong Kong SAR, China. .,Department of Anatomy, Faculty of Medicine, Universiti Malaya, 50603, Kuala Lumpur, Malaysia.
| | - Lee Wei Lim
- Neuromodulation Laboratory, School of Biomedical Sciences, Li Ka Shing Faculty of Medicine, The University of Hong Kong, 21 Sassoon Road, Hong Kong SAR, China.
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11
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Yıkmış S, Barut Gök S, Levent O, Kombak E. Moderate temperature and
UV‐C
light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile,
HMF
and color. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13893] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Seydi Yıkmış
- Department of Food Technology Çorlu Vocational School, Tekirdağ Namık Kemal University Tekirdağ Turkey
| | - Sıla Barut Gök
- Department of Food Technology Çorlu Vocational School, Tekirdağ Namık Kemal University Tekirdağ Turkey
| | - Okan Levent
- Department of Food Engineering, Faculty of Engineering Inonu University Malatya Turkey
| | - Esengül Kombak
- Department of Nutrition and Dietetics Tekirdağ Namık Kemal University Tekirdağ Turkey
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12
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Solairaj D, Yang Q, Guillaume Legrand NN, Routledge MN, Zhang H. Molecular explication of grape berry-fungal infections and their potential application in recent postharvest infection control strategies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.037] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Bisht B, Bhatnagar P, Gururani P, Kumar V, Tomar MS, Sinhmar R, Rathi N, Kumar S. Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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14
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Kim GH, Lee CL, Yoon KS. Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits. Foods 2021; 10:foods10081712. [PMID: 34441489 PMCID: PMC8394945 DOI: 10.3390/foods10081712] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 11/23/2022] Open
Abstract
This study investigated the combined bactericidal efficacy of slightly acidic electrolyzed water (SAEW), fumaric acid (FA), and ultravioletC waterproof light-emitting diodes (UVC W-LED) for the control of Staphylococcus aureus and Listeria monocytogenes in fresh-cut fruits. Cherry tomato, grape, apple, and pineapple were inoculated with S. aureus and L. monocytogenes and then washed with 30 ppm SAEW containing 0.5% FA in a container equipped with two UVC W-LEDs. Behaviors of S. aureus and L. monocytogenes and quality properties of fresh-cut fruits were monitored after storage at 10 °C and 15 °C for 7 days. The most effective reductions of S. aureus (1.65 log CFU/g) and L. monocytogenes (2.63 log CFU/g) were observed in the group with the combined treatment of SAEW + FA and UVC W-LED. At 10 °C and 15 °C, populations of both pathogens in the combined treatment group were lower than those in a control. Combined treatment showed no negative effect on moisture retention in the fruit. Moreover, visual changes were less significant than in the control. These results demonstrate that the combined treatment can improve the microbial safety and the quality of fruits. If it is properly used in the sanitizing step of the fresh produce industry, a positive effect can be expected.
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15
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Evelyn, Utami SP, Chairul. Effect of temperature and soluble solid on Bacillus subtilis and Bacillus licheniformis spore inactivation and quality degradation of pineapple juice. FOOD SCI TECHNOL INT 2021; 28:285-296. [PMID: 34018829 DOI: 10.1177/10820132211019143] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Bacillus subtilis and Bacillus licheniformis spores can survive processing temperatures used in the thermal processes of high-acid foods. Therefore, this study investigated the thermal inactivation of B. subtilis and B. licheniformis spores in pineapple juice at different temperatures (85-100°C) and soluble solids (SS, 11-30°Brix). The quality of juices and microbial loads after the thermal treatments during storage at 4 °C for 35 days was then checked. A linear decrease in D-value was observed with increasing temperature of treatment. Furthermore, the D-values determined in pineapple juice were: D90°C=13.2 ± 0.5 mins, D95°C = 6.8 ± 0.9 mins and D100°C = 2.1 ± 1.7 mins for B. subtilis spores, and D85°C = 16.6 ± 0.4 mins, D90°C = 7.6 ± 0.5 mins and D95°C = 3.6 ± 1.5 min, for B. licheniformis. Generally, the susceptibility of the bacteria to soluble solid change was affected by the interaction between temperature, SS and strain. In addition, pasteurization processes of ≥95°C for ≥33.8 mins was needed to ensure a recommended 5-log reduction of B. subtilis spores and limit vitamin C degradation of pineapple juice within three-week of storage at 4 °C.
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Affiliation(s)
- Evelyn
- Department of Chemical Engineering, University of Riau, Pekanbaru, Indonesia
| | - Syelvia Putri Utami
- Department of Chemical Engineering, University of Riau, Pekanbaru, Indonesia
| | - Chairul
- Department of Chemical Engineering, University of Riau, Pekanbaru, Indonesia
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16
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Leneveu‐Jenvrin C, Apicella A, Bradley K, Meile J, Chillet M, Scarfato P, Incarnato L, Remize F. Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango (
Mangifera indica
cv. José). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15600] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Charlène Leneveu‐Jenvrin
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- UMR QualiSud, Université de La Réunion Saint Pierre France
| | - Annalisa Apicella
- Department of Industrial Engineering University of Salerno Via Giovanni Paolo II Salerno Italy
| | - Kelly Bradley
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- UMR QualiSud, Université de La Réunion Saint Pierre France
| | - Jean‐Christophe Meile
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- CIRAD, UMR QualiSud Saint Pierre France
| | - Marc Chillet
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- CIRAD, UMR QualiSud Saint Pierre France
| | - Paola Scarfato
- Department of Industrial Engineering University of Salerno Via Giovanni Paolo II Salerno Italy
| | - Loredana Incarnato
- Department of Industrial Engineering University of Salerno Via Giovanni Paolo II Salerno Italy
| | - Fabienne Remize
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- UMR QualiSud, Université de La Réunion Saint Pierre France
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17
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Effects of UVC light‐emitting diodes on inactivation of Escherichia coli O157:H7 and quality attributes of fresh‐cut white pitaya. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00816-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Chakraborty R, Roy S, Mondal P. Quartz halogen radiated fast and energy‐efficient convective vacuum drying of green tea fortified Himsagar mango: Optimization, kinetics, and quality assessment. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Sagarika Roy
- Chemical Engineering DepartmentJadavpur University Kolkata India
| | - Pijus Mondal
- Chemical Engineering DepartmentJadavpur University Kolkata India
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Padrón-Mederos M, Rodríguez-Galdón B, Díaz-Romero C, Lobo-Rodrigo MG, Rodríguez-Rodríguez EM. Quality evaluation of minimally fresh-cut processed pineapples. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109607] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Mohammed S, Edna M, Siraj K. The effect of traditional and improved solar drying methods on the sensory quality and nutritional composition of fruits: A case of mangoes and pineapples. Heliyon 2020; 6:e04163. [PMID: 32577561 PMCID: PMC7305395 DOI: 10.1016/j.heliyon.2020.e04163] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 02/05/2020] [Accepted: 06/04/2020] [Indexed: 11/11/2022] Open
Abstract
Background This study investigated the effect of traditional and improved solar drying methods on the sensory quality and nutritional composition of the dried fruit products; using mangoes and pineapples, as a case study. The fruits were dried under five solar drying methods namely; open sun drying (OSD), black-cloth shade (BCS), white-cloth shade (WCS), a conventional solar dryer (CSD), and a newly improved solar dryer (ISD) technology. The ISD unit was made of a modified solar concentrator plate containing multiple metallic solar collectors arranged in series. The ISD drying cabinet was also enclosed with a specialized greenhouse cover materials. The drying operations were conducted following a completely randomized design (CRD) experimental procedure. Results The mean drying air temperatures for the OSD, BCS, WCS, CSD and ISD methods were 26.8, 26.7, 24.5, 32.6 and 40.3 °C; respectively. Results showed that the five solar drying methods were capable of retaining the sensory quality and nutritional composition of dried mango and pineapples. The nutritional parameters retained were proximate and mineral content. The sensory quality parameters were taste, aroma, colour and acceptability of the dried fruit products. However, the sensory quality and nutritional content of the fruit products dried under the ISD method were higher than that of the products dried under the CSD method, suggesting an enhanced capacity and superior role of the ISD dryer technology in fruit processing. Conclusion The ISD technology was, therefore, recommended as a better fruit drying method than the traditional solar drying methods. Using the ISD method could be a feasible solution and a strategic pathway to addressing the high post-harvest losses of fruits as well as other perishable fresh produce in East Africa.
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Affiliation(s)
- Ssemwanga Mohammed
- Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Tanzania
| | - Makule Edna
- Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Tanzania
| | - Kayondo Siraj
- International Institute of Tropical Agriculture (IITA), PMB 5320, Ibadan Nigeria.,National Livestock Resources Research Institute (NaLIRRI), P.O. Box 5704 Wakiso, Uganda
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Leneveu-Jenvrin C, Quentin B, Assemat S, Hoarau M, Meile JC, Remize F. Changes of Quality of Minimally-Processed Pineapple ( Ananas comosus, var. 'Queen Victoria') during Cold Storage: Fungi in the Leading Role. Microorganisms 2020; 8:microorganisms8020185. [PMID: 32012867 PMCID: PMC7074791 DOI: 10.3390/microorganisms8020185] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/20/2020] [Accepted: 01/27/2020] [Indexed: 11/16/2022] Open
Abstract
Minimally-processed pineapple stored under refrigerated conditions is highly perishable. We aimed to characterize the evolution of physicochemical, sensory and microbiological quality during cold storage. Pineapple batches were sampled from several locations in Reunion Island and then minimally processed. In the processing step, the variability of firmness and counts of yeasts and molds were observed. Moreover, correlations between the sampling season and pH and b* color component, as well as between fungal population and b* parameter were observed. During storage, the visual aspect of pineapple cuts changed to brown and shiny, whereas olfactive descriptors shifted from fruity descriptors and fresh to fermented, alcoholic and milky. The values for pH, TA and TSS did not significantly vary according to storage time. A decrease in firmness and C* color parameter was observed. Yeast and mold counts were significantly higher after 7 days of storage. The diversity in yeasts and molds was mainly dependent on the considered batches observed from PCR-DGGE profiles. Fungal species were isolated from spoiled pineapple cuts. The implication of Penicilllium citrtrinum, Talaromyces amestolkiae, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, and Meyerozyma caribbica in the spoilage of minimally-processed pineapple cuts was further demonstrated.
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Affiliation(s)
- Charlène Leneveu-Jenvrin
- QualiSud, Univ de La Réunion, CIRAD, Univ Montpellier, Montpellier SupAgro, Univ d’Avignon, 2 rue J. Wetzell, F-97490 Sainte Clotilde, France; (B.Q.); (F.R.)
- Correspondence:
| | - Baptiste Quentin
- QualiSud, Univ de La Réunion, CIRAD, Univ Montpellier, Montpellier SupAgro, Univ d’Avignon, 2 rue J. Wetzell, F-97490 Sainte Clotilde, France; (B.Q.); (F.R.)
| | - Sophie Assemat
- CIRAD, UMR QualiSud, F-97410 Saint Pierre, La Réunion, France; (S.A.); (M.H.); jean-christophe. (J.-C.M.)
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d’Avignon, Univ de La Réunion, F-34000 Montpellier, France
| | - Mathilde Hoarau
- CIRAD, UMR QualiSud, F-97410 Saint Pierre, La Réunion, France; (S.A.); (M.H.); jean-christophe. (J.-C.M.)
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d’Avignon, Univ de La Réunion, F-34000 Montpellier, France
| | - Jean-Christophe Meile
- CIRAD, UMR QualiSud, F-97410 Saint Pierre, La Réunion, France; (S.A.); (M.H.); jean-christophe. (J.-C.M.)
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d’Avignon, Univ de La Réunion, F-34000 Montpellier, France
| | - Fabienne Remize
- QualiSud, Univ de La Réunion, CIRAD, Univ Montpellier, Montpellier SupAgro, Univ d’Avignon, 2 rue J. Wetzell, F-97490 Sainte Clotilde, France; (B.Q.); (F.R.)
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Leneveu-Jenvrin C, Charles F, Barba FJ, Remize F. Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables. Crit Rev Food Sci Nutr 2019; 60:2837-2855. [PMID: 31547681 DOI: 10.1080/10408398.2019.1664979] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Fruit and vegetables are an important part of human diets and provide multiple health benefits. However, due to the short shelf-life of fresh and minimally-processed fruit and vegetables, significant losses occur throughout the food distribution chain. Shelf-life extension requires preserving both the quality and safety of food products. The quality of fruit and vegetables, either fresh or fresh-cut, depends on many factors and can be determined by analytical or sensory evaluation methods. Among the various technologies used to maintain the quality and increase shelf-life of fresh and minimally-processed fruit and vegetables, biological control is a promising approach. Biological control refers to postharvest control of pathogens using microbial cultures. With respect to application of biological control for increasing the shelf-life of food, the term biopreservation is favored, although the approach is identical. The methods for screening and development of biocontrol agents differ greatly according to their intended application, but the efficacy of all current approaches following scale-up to commercial conditions is recognized as insufficient. The combination of biological and physical methods to maintain quality has the potential to overcome the limitations of current approaches. This review compares biocontrol and biopreservation approaches, alone and in combination with physical methods. The recent increase in the use of meta-omics approaches and other innovative technologies, has led to the emergence of new strategies to increase the shelf-life of fruit and vegetables, which are also discussed herein.
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Affiliation(s)
- Charlène Leneveu-Jenvrin
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
| | - Florence Charles
- QualiSud, Université d'Avignon, CIRAD, Université Montpellier, Montpellier SupAgro, Université de La Réunion, Avignon, France
| | - Francisco J Barba
- Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Universitat de València, Burjassot, València, Spain
| | - Fabienne Remize
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
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23
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Yu X, Jing Y, Yan F. Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02284-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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24
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Santo D, Graça A, Nunes C, Quintas C. Escherichia coli and Cronobacter sakazakii in ‘Tommy Atkins’ minimally processed mangos: Survival, growth and effect of UV-C and electrolyzed water. Food Microbiol 2018; 70:49-54. [DOI: 10.1016/j.fm.2017.09.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 08/09/2017] [Accepted: 09/11/2017] [Indexed: 01/05/2023]
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25
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Türkmen FU, Takci HAM. Ultraviolet-C and ultraviolet-B lights effect on black carrot (Daucus carota ssp. sativus) juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9719-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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26
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Fan X, Huang R, Chen H. Application of ultraviolet C technology for surface decontamination of fresh produce. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Yoon JH, Lee SY. Review: Comparison of the effectiveness of decontaminating strategies for fresh fruits and vegetables and related limitations. Crit Rev Food Sci Nutr 2017; 58:3189-3208. [DOI: 10.1080/10408398.2017.1354813] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jae-Hyun Yoon
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-daero, Anseong-si, Gyeonggi-do, South Korea
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28
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Growth of Escherichia coli , Salmonella enterica and Listeria spp., and their inactivation using ultraviolet energy and electrolyzed water, on ‘Rocha’ fresh-cut pears. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.01.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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29
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George DS, Anthony KK, Santhirasegaram V, Saruan NM, Kaur H, Razali Z, Somasundram C. Effects of two different water sources used for irrigation on the soil geochemical properties and the quality of the Lohan guava (Psidium guajava L. Lohan). WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2017; 75:2465-2474. [PMID: 28541954 DOI: 10.2166/wst.2017.080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The effect of two different water sources (treated waste water and lake water) used for irrigation on the soil geochemical properties and the fruit quality parameters of the Lohan guava were studied. The fruits' physical attributes, physicochemical attributes, nutritional attributes, mineral content as well as consumers' acceptance were evaluated. The properties of the different water sources and their effect, on both the soil and the quality of the fruits, were evaluated. Analysis of the irrigation water revealed that treated waste water was of acceptable quality with reference to irrigation water quality guidelines, while the lake water used for irrigation fell short in several aspects. The different water sources used for irrigation in the farms affected the soil geochemical properties significantly. The quality of guavas harvested from the farms that were irrigated with different water sources was significantly different. Irrigation water qualities were observed to have positive effects on the quality of the fruits and consumers' acceptance as observed from the results of quality analysis and the consumers' acceptance test.
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Affiliation(s)
- Dominic Soloman George
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia E-mail:
| | - Kelvin Kiran Anthony
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia E-mail:
| | - Vicknesha Santhirasegaram
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia E-mail:
| | - Nadiah Mohd Saruan
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia E-mail:
| | - Hasvinder Kaur
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia E-mail:
| | - Zuliana Razali
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia E-mail:
| | - Chandran Somasundram
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia E-mail:
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30
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Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola. J FOOD QUALITY 2017. [DOI: 10.1155/2017/2548791] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4°C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL) and/or peroxidase (POD), but rather through polyphenol oxidase (PPO) inhibition and improved maintenance of tissue integrity.
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31
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Ramesh T, Nayak B, Amirbahman A, Tripp CP, Mukhopadhyay S. Application of ultraviolet light assisted titanium dioxide photocatalysis for food safety: A review. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.015] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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32
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Maintaining postharvest qualities of three leaf vegetables to enhance their shelf lives by multiple ultraviolet-C treatment. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.05.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Nigro F, Ippolito A. UV-C light to reduce decay and improve quality of stored fruit and vegetables: a short review. ACTA ACUST UNITED AC 2016. [DOI: 10.17660/actahortic.2016.1144.43] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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34
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Papoutsis K, Vuong QV, Pristijono P, Golding JB, Bowyer MC, Scarlett CJ, Stathopoulos CE. Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder. Foods 2016; 5:foods5030055. [PMID: 28231150 PMCID: PMC5302404 DOI: 10.3390/foods5030055] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Revised: 08/09/2016] [Accepted: 08/19/2016] [Indexed: 01/12/2023] Open
Abstract
Several studies have shown that UV-C (ultraviolet C) irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in dried lemon pomace powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder was placed under a UV lamp and treated with dosages of 4, 19, 80 and 185 kJ·m−2, while untreated powder was used as a control. UV-C irradiation significantly affected the total phenolic content, total flavonoid content, proanthocyanidins, and antioxidant capacity measured by cupric reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant power (FRAP) of the lemon pomace dried powder, while it did not affect the vitamin C content. UV-C irradiation of 19 kJ·m−2 resulted in 19% higher total phenolic content than the control, while UV-C irradiation of 180 kJ·m−2 resulted in 28% higher total flavonoid content than the control. The antioxidant capacity was reduced when UV-C irradiation more than 4 kJ·m−2 was applied. The results of this study indicate that UV-C treatment has the potential to increase the extraction of bioactive compounds of dried lemon pomace at relatively high dosages.
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Affiliation(s)
- Konstantinos Papoutsis
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
| | - Quan V Vuong
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
| | - Penta Pristijono
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
| | - John B Golding
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
- NSW Department of Primary Industries, Locked Bag 26, Gosford 2250, NSW, Australia.
| | - Michael C Bowyer
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
| | - Christopher J Scarlett
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
| | - Costas E Stathopoulos
- Division of Food and Drink, School of Science, Engineering and Technology, University of Abertay, Dundee DD1 1HG, UK.
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George DS, Razali Z, Santhirasegaram V, Somasundram C. Effect of postharvest ultraviolet-C treatment on the proteome changes in fresh cut mango (Mangifera indica L. cv. Chokanan). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2851-2860. [PMID: 26350493 DOI: 10.1002/jsfa.7454] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 09/03/2015] [Accepted: 09/04/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Postharvest treatments of fruits using techniques such as ultraviolet-C have been linked with maintenance of the fruit quality as well as shelf-life extension. However, the effects of this treatment on the quality of fruits on a proteomic level remain unclear. This study was conducted in order to understand the response of mango fruit to postharvest UV-C irradiation. RESULTS Approximately 380 reproducible spots were detected following two-dimensional gel electrophoresis. Through gel analysis, 24 spots were observed to be differentially expressed in UV-C treated fruits and 20 were successfully identified via LCMS/MS. Postharvest UV-C treatment resulted in degradative effects on these identified proteins of which 40% were related to stress response, 45% to energy and metabolism and 15% to ripening and senescence. In addition, quality and shelf-life analysis of control and irradiated mangoes was evaluated. UV-C was found to be successful in retention of quality and extension of shelf-life up to 15 days. Furthermore, UV-C was also successful in increasing antioxidants (total flavonoid, reducing power and ABTS scavenging activity) in mangoes. CONCLUSION This study provides an overview of the effects of UV-C treatment on the quality of mango on a proteomic level as well as the potential of this treatment in shelf-life extension of fresh-cut fruits. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Dominic Soloman George
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Zuliana Razali
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Vicknesha Santhirasegaram
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
| | - Chandran Somasundram
- Institute of Biological Sciences & Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia
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Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-015-1663-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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