1
|
Pectin-Based Edible Coating Combined with Chemical Dips Containing Antimicrobials and Antibrowning Agents to Maintain Quality of Fresh-Cut Pears. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to assess the effects of pectin coating alone (PE) or combined with chemical dips containing potassium sorbate (PS) or sodium benzoate (SB) as antimicrobials, and N-acetyl cysteine (N-AC) or ascorbic acid (AA) + citric acid (CA) as antibrowning agents, on weight loss, color values, browning index, firmness, titratable acidity, soluble solids content, total phenolic content, antioxidant activity and sensory attributes of fresh-cut pears during 15-day storage at 8 °C. Pectin coating delayed weight loss and improved firmness of fresh-cut pears as compared to control samples. Addition of either 1% N-AC or 1% CA + 1% AA in the formulation of the chemical dip protected the phenolic compounds and enhanced the antioxidant activity of fresh-cut pears during storage. PE + 0.2% SB + 1% N-AC and PE + 0.2% PS + 1% N-AC were the most efficient treatments in preserving color and reducing the browning index of fresh-cut pears during 15-day storage at 8 °C and received the highest scores for all sensory attributes throughout 12 days of storage. The results demonstrate the feasibility of PE + 0.2% SB + 1% N-AC and PE + 0.2% PS + 1% N-AC for extending the shelf life of fresh-cut pears.
Collapse
|
2
|
Kumar N, Neeraj, Ojha A, Singh R. Preparation and characterization of chitosan - pullulan blended edible films enrich with pomegranate peel extract. REACT FUNCT POLYM 2019. [DOI: 10.1016/j.reactfunctpolym.2019.104350] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
3
|
AYÓN-REYNA LE, AYÓN-REYNA LG, LÓPEZ-LÓPEZ ME, LÓPEZ-ANGULO G, PINEDA-HIDALGO KV, ZAZUETA-NIEBLA JA, VEGA-GARCÍA MO. Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.21117] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
4
|
Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
Collapse
Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
| |
Collapse
|
5
|
Improving the shelf life of fresh-cut 'Royal Delicious' apple with edible coatings and anti-browning agents. Journal of Food Science and Technology 2018; 55:3767-3778. [PMID: 30150837 DOI: 10.1007/s13197-018-3308-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2018] [Accepted: 06/20/2018] [Indexed: 10/28/2022]
Abstract
The objective of this study was to monitor overall quality and to extend the shelf life of fresh-cut apple wedges. Fresh-cut apple wedges were treated with anti-browning agents and edible coatings alone as well as in combination and packed in polypropylene trays. Packed apple wedges were stored at 5 ± 2 °C and monitored for physical (colour, physiological loss in weight and firmness), bio-chemical (ascorbic acid, total antioxidant, phenol, polyphenol oxidase and peroxidase enzymes) and microbial quality. In general carboxymethyl cellulose and aloe vera coatings along with anti-browning agents helped in preserving quality of apple slices during storage. Microbial load was significantly low for wedges coated with carboxymethyl cellulose and aloe vera. Polyphenol oxidase and peroxidase enzyme activity was also low in the coated samples. Firmness of the uncoated apple wedges declined more rapidly than the coated ones during storage. The results showed that carboxymethyl cellulose and aloe vera coating in combination with anti-browning agents improved the quality of stored apple wedges.
Collapse
|
6
|
Wani SM, Amin S, Javaid I, Masoodi FA, Mir SA, Ganai SA, Yildiz F. Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts, and Seeds. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-1-4939-7018-6_13] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
|
7
|
Sanchís E, Mateos M, Pérez-Gago MB. Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents. FOOD SCI TECHNOL INT 2016; 22:574-586. [DOI: 10.1177/1082013216629262] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Accepted: 12/22/2015] [Indexed: 11/15/2022]
Abstract
To prevent enzymatic browning of fresh-cut ‘Rojo Brillante’ persimmon, different combinations of ascorbic acid (AA) and citric acid (CA) with calcium chloride (CaCl2) were tested in fruit harvested at two maturity stages (MS1 and MS2). Color, firmness, sensory quality, total vitamin C, radical scavenging activity, total phenolic content, and carotenoids were evaluated over nine days of storage at 5 ℃. Antibrowning dips reduced enzymatic browning if compared with the control samples. Selecting fruits with good firmness and the addition of 10 g/l CaCl2 help prevent loss of firmness of fresh-cut “Rojo Brillante” persimmons treated with acidic solutions as antibrowning agents to control enzymatic browning. The limit of marketability of the persimmon fruit processed at MS1 was significantly reduced by the burst of the disorder known as “flesh browning,” and only the samples treated with 10 g/l CA + 10 g/l CaCl2 maintained a limit of marketability close to seven days. At MS2, all the antibrowning solutions allowed a limit of marketability of seven storage days at 5 ℃. Nutritional quality was not affected by either antibrowning dips or cutting processes, but MS at harvest was.
Collapse
Affiliation(s)
- Elena Sanchís
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia, Spain
| | | | - María B Pérez-Gago
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia, Spain
| |
Collapse
|
8
|
Ulloa JA, González Tapia NT, Rosas Ulloa P, Ramírez Ramírez JC, Ulloa Rangel BE. Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3079-85. [PMID: 25892812 PMCID: PMC4397312 DOI: 10.1007/s13197-014-1371-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2014] [Accepted: 04/10/2014] [Indexed: 10/25/2022]
Abstract
The purpose of this study was to evaluate the effect of soaking in noni juice on the microbiological and color behavior of minimally processed mango. Two batches of Haden mango cubes were treated by immersion in noni juice for 2.5 or 5.0 min. Each batch was packed in polypropylene boxes and stored at 6 °C for up to 15 days; in addition, a control group of mango cubes was prepared by immersion in sterile water for the same duration. According to the results, the soaking of mango cubes in noni juice had an antimicrobial effect on mesophilic aerobic bacteria, molds and yeasts during storage at 6 °C for 15 days, without significantly (P < 0.05) affecting the CIE L*, a*, b*, chroma and hue angle values, in comparison with the control after 12 days of storage. The noni juice soaking treatment was demonstrated to be a potentially valuable technology for decontamination of fresh-cut fruit surfaces.
Collapse
Affiliation(s)
- José Armando Ulloa
- />Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, C.P. 63155 Tepic, Nayarit México
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
- />Professor of Núcleo Académico Básico del Posgrado en Ciencias Biológico Agropecuarias. Unidad Académica de Agricultura, Universidad Autónoma de Nayarit, Carretera Tepic-Puerto Vallarta, Xalisco, Nayarit México
| | - Noemí T. González Tapia
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
| | - Petra Rosas Ulloa
- />Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, C.P. 63155 Tepic, Nayarit México
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
| | - José Carmen Ramírez Ramírez
- />Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, CP 63700 Carretera a Chapalilla, Compostela, Nayarit México
| | - Blanca E. Ulloa Rangel
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
| |
Collapse
|
9
|
São José JFBD, Andrade NJD, Ramos AM, Vanetti MCD, Stringheta PC, Chaves JBP. Decontamination by ultrasound application in fresh fruits and vegetables. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.04.015] [Citation(s) in RCA: 125] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
10
|
Cefola M, Pace B, Sergio L, Baruzzi F, Gatto MA, Carito A, Linsalata V, Cascarano NA, Di Venere D. Postharvest performance of fresh-cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12415] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Maria Cefola
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Bernardo Pace
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Lucrezia Sergio
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Federico Baruzzi
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Maria Antonia Gatto
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Antonia Carito
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Vito Linsalata
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Nicholas A. Cascarano
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| | - Donato Di Venere
- Institute of Sciences of Food Production; National Research Council (CNR); Via G. Amendola 122/O 70126 Bari Italy
| |
Collapse
|
11
|
Antunes MDC, Rodrigues D, Pantazis V, Cavaco AM, Siomos AS, Miguel G. Nutritional quality changes of fresh-cut tomato during shelf life. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0206-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
|
12
|
Sedaghat N, Zahedi Y. Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus). FOOD SCI TECHNOL INT 2013; 18:523-30. [PMID: 23175781 DOI: 10.1177/1082013211433075] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Hydrocolloid-based materials have been extensively used to coat fruit and vegetables to prolong shelf-life. The effects of different concentrations of acidic washing (acetic, ascorbic, citric and malic acids) followed by coating with gum arabic (GA), carboxymethyl cellulose and emulsified gum arabic (EGA) were evaluated on the weight loss (WL), firmness and color of mushroom. The WL of the uncoated mushrooms was significantly (p < 0.05) greater than that of the coated ones, and the minimum WL was obtained with EGA coating. The mushrooms washed with malic and ascorbic acids showed minimum and maximum of WL, respectively. Loss in firmness of the EGA-coated mushrooms was by 21% (the minimum of loss), while loss value of the uncoated ones was by 39% (the maximum of loss). Firmness of mushrooms was not influenced by the acid type. Concentration of the acid significantly (p < 0.05) influenced the firmness of mushrooms, and at the lowest concentration of acid (1%), the mushrooms tissue was firmest. The L* value of the mushrooms coated with GA was higher than that of others. A significant (p < 0.05) decrease in L* value and a significant (p < 0.05) increase in a* and b* values occurred in the mushrooms washed with acetic acid. Overall, washing with 1% citric or malic acid followed by coating with EGA resulted in minimum decrease in WL and firmness of the mushrooms.
Collapse
Affiliation(s)
- Naser Sedaghat
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | | |
Collapse
|
13
|
|
14
|
|
15
|
Altunkaya A, Gökmen V. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa). Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.085] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
16
|
Catalano AE, Ingallinera B, Todaro A, Rapisarda P, Spagna G. Degradative enzymatic activities in fresh-cut blood-orange slices during chilled-storage. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01878.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
17
|
Alandes L, Quiles A, Pérez-Munuera I, Hernando I. Improving the Quality of Fresh-Cut Apples, Pears, and Melons Using Natural Additives. J Food Sci 2009; 74:S90-6. [DOI: 10.1111/j.1750-3841.2009.01061.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
18
|
Duan X, Wu G, Jiang Y. Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention. Molecules 2007; 12:759-71. [PMID: 17851428 PMCID: PMC6149334 DOI: 10.3390/12040759] [Citation(s) in RCA: 103] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2007] [Revised: 03/25/2007] [Accepted: 03/30/2007] [Indexed: 11/16/2022] Open
Abstract
Phenolics were extracted from litchi fruit pericarp (LFP) tissues, purified and their antioxidant properties analyzed. LFP phenolics strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against alpha,alpha-diphenyl-beta-picrylhydrazyl (DPPH*) and hydroxyl radicals and superoxide anions. The degradation of deoxyribose by hydroxyl radicals was inhibited by phenolics acting mainly as iron ion chelators, rather than by directly scavenging the radicals. Phenolics from litchi fruit pericarp were found to display similar reducing power activity as ascorbic acid. The effect of phenolic compound treatment on pericarp browning and electrolyte leakage of litchi fruit was also evaluated and it was observed that application of exogenous litchi phenolics to harvested litchi fruit significantly prevented pericarp browning and delayed increases in electrolyte leakage. These results suggest that litchi pericarp tissue phenolics could be beneficial in scavenging free radicals, maintaining membrane integrity and, thereby inhibiting pericarp browning of litchi fruit.
Collapse
Affiliation(s)
- Xuewu Duan
- South China Botanical Garden, The Chinese Academy of Sciences, Guangzhou Leyiju 510650; P. R. China; E-mail:
| | - Genfu Wu
- College of Life Sciences, Zhejiang University, Hangzhou 310012; P. R. China; E-mail:
| | - Yueming Jiang
- South China Botanical Garden, The Chinese Academy of Sciences, Guangzhou Leyiju 510650; P. R. China; E-mail:
- Author to whom correspondence should be addressed: ; Tel.: (+86) 20 37252525; Fax: (+86) 20 37252831
| |
Collapse
|
19
|
Ruiz-Cruz S, Islas-Osuna MA, Sotelo-Mundo RR, Vázquez-Ortiz F, González-Aguilar GA. Sanitation Procedure Affects Biochemical and Nutritional Changes of Shredded Carrots. J Food Sci 2007; 72:S146-52. [DOI: 10.1111/j.1750-3841.2007.00279.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|