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Liu XC, Tang YQ, Li YC, Li SJ, Yang HD, Wan SL, Wang YT, Hu ZD. Identification of key sensory and chemical factors determining flavor quality of Xinyu mandarin during ripening and storage. Food Chem X 2024; 22:101395. [PMID: 38694544 PMCID: PMC11061247 DOI: 10.1016/j.fochx.2024.101395] [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: 01/02/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 05/04/2024] Open
Abstract
Xinyu mandarin is popular for its good flavor, but its flavor deteriorates during postharvest storage. To better understand the underlying basis of this change, the dynamics of the sensory profiles were investigated throughout fruit ripening and storage. Sweetness and sourness, determined especially by sucrose and citric acid content, were identified as the key sensory factors in flavor establishment during ripening, but not in flavor deterioration during storage. Postharvest flavor deterioration is mainly attributed to the reduction of retronasal aroma and the development of off-flavor. Furthermore, sugars, acids and volatile compounds were analyzed. Among the 101 detected volatile compounds, 10 changed significantly during the ripening process. The concentrations of 15 volatile components decreased during late postharvest storage, among which α-pinene and d-limonene were likely to play key roles in the reduction of aroma. Three volatile compounds were found to increase during storage, associated with off-flavor development.
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Affiliation(s)
- Xin-Cheng Liu
- Institute of Horticulture, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China
| | - Yu-Qing Tang
- Institute of Horticulture, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China
| | - Yin-Chun Li
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Shao-Jia Li
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Hui-Dong Yang
- Institute of Horticulture, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China
| | - Shui-Lin Wan
- Institute of Horticulture, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China
| | - Yu-Ting Wang
- Institute of Horticulture, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China
- Jiangxi Key Laboratory of Horticultural Crops (Fruit, Vegetable & Tea) Breeding, Nanchang 330200, China
- Nanchang Key Laboratory of Germplasm Innovation and Utilization of Fruit and Tea, Nanchang 330200, China
| | - Zhong-Dong Hu
- Institute of Horticulture, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China
- Jiangxi Key Laboratory of Horticultural Crops (Fruit, Vegetable & Tea) Breeding, Nanchang 330200, China
- Nanchang Key Laboratory of Germplasm Innovation and Utilization of Fruit and Tea, Nanchang 330200, China
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Nongnual T, Butprom N, Boonsang S, Kaewpirom S. Citric acid crosslinked carboxymethyl cellulose edible films: A case study on preserving freshness in bananas. Int J Biol Macromol 2024; 267:131135. [PMID: 38574914 DOI: 10.1016/j.ijbiomac.2024.131135] [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: 01/02/2024] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 04/06/2024]
Abstract
The study involves the preparation and characterization of crosslinked-carboxymethyl cellulose (CMC) films using varying amounts of citric acid (CA) within the range 5 %-20 %, w/w, relative to the dry weight of CMC. Through techniques such as Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, carbonyl content analysis, and gel fraction measurements, the successful crosslinking between CMC and CA is confirmed. The investigation includes an analysis of chemical structure, physical and optical characteristics, swelling behavior, water vapor transmission rate, moisture content, and surface morphologies. The water resistance of the cross-linked CMC films exhibited a significant improvement when compared to the non-crosslinked CMC film. The findings indicated that films crosslinked with 10 % CA demonstrated favorable properties for application as edible coatings. These transparent films, ideal for packaging, prove effective in preserving the quality and sensory attributes of fresh bananas, including color retention, minimized weight loss, slowed ripening through inhibiting amyloplast degradation, and enhanced firmness during storage.
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Affiliation(s)
- Teeranan Nongnual
- Department of Chemistry, Faculty of Science, Burapha University, Chonburi 20131, Thailand
| | - Nattawut Butprom
- Department of Chemistry, Faculty of Science, Burapha University, Chonburi 20131, Thailand
| | - Siridech Boonsang
- Department of Electrical Engineering, Faculty of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Supranee Kaewpirom
- Department of Chemistry, Faculty of Science, Burapha University, Chonburi 20131, Thailand.
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Puebla-Duarte AL, Santos-Sauceda I, Rodríguez-Félix F, Iturralde-García RD, Fernández-Quiroz D, Pérez-Cabral ID, Del-Toro-Sánchez CL. Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators. Polymers (Basel) 2023; 15:4317. [PMID: 37959997 PMCID: PMC10648989 DOI: 10.3390/polym15214317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/09/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023] Open
Abstract
Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.
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Affiliation(s)
- Andrés Leobardo Puebla-Duarte
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Irela Santos-Sauceda
- Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico;
| | - Francisco Rodríguez-Félix
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Rey David Iturralde-García
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Daniel Fernández-Quiroz
- Departamento de Ingeniería Química y Metalurgia, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico;
| | - Ingrid Daniela Pérez-Cabral
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
| | - Carmen Lizette Del-Toro-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Mexico; (A.L.P.-D.); (F.R.-F.); (R.D.I.-G.); (I.D.P.-C.)
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Cao Z, Zhou D, Ge X, Luo Y, Su J. The role of essential oils in maintaining the postharvest quality and preservation of peach and other fruits. J Food Biochem 2022; 46:e14513. [PMID: 36385402 DOI: 10.1111/jfbc.14513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 10/18/2022] [Accepted: 10/21/2022] [Indexed: 11/18/2022]
Abstract
Fruits are highly susceptible to postharvest losses induced majorly by postharvest diseases. Peach are favored by consumers because of their high nutritional value and delicious taste. However, it was easy to be affected by fungal infection. The current effective method to control postharvest diseases of fruits is to use chemical fungicides, but these chemicals may cause adverse effects on human health and the residual was potentially harmful to nature and the environment. So, it is especially important to develop safe, non-toxic, and highly effective strategies for the preservation of the fruits. Essential oil, as a class of the natural bacterial inhibitor, has been proven to exhibit strong antibacterial activity, low toxicity, environmental friendliness, and induce fruit resistance to microorganism, which could be recognized as one of the alternatives to chemical fungicides. This paper reviews the research progress of essential oils (Eos) in the storage and preservation of fruits, especially the application in peach, as well as the application in active packaging such as edible coatings, microcapsules, and electrospinning loading. Electrospinning can prepare a variety of nanofibers from different viscoelastic polymer solutions, and has broad application prospects. The paper especially summarizes the application of the new Eos technology on peach. The essential oil with thymol, eugenol, and carvacrol as the main components has a better inhibitory effect on the postharvest disease of peaches, and can be further applied. PRACTICAL APPLICATIONS: As an environmentally friendly natural antibacterial agent, essential oil can be used as a substitute for chemical preservatives to keep fruits fresh. This paper summarizes the different preservation methods of essential oils for fruits, and especially summarizes the different preservation methods of essential oils for peaches after harvesting, as well as their inhibitory effects on pathogenic fungi. It could provide ideas for preservation of fruits and vegetables by essential oils.
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Affiliation(s)
- Zhaoxin Cao
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Dandan Zhou
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Xuemei Ge
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Yali Luo
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
| | - Jingyi Su
- Department of Food Science and Technology, College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, People's Republic of China
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Velázquez-Contreras F, Zamora-Ledezma C, López-González I, Meseguer-Olmo L, Núñez-Delicado E, Gabaldón JA. Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends. Polymers (Basel) 2021; 14:polym14010104. [PMID: 35012127 PMCID: PMC8747138 DOI: 10.3390/polym14010104] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/16/2021] [Accepted: 12/21/2021] [Indexed: 02/01/2023] Open
Abstract
Using cyclodextrins (CDs) in packaging technologies helps volatile or bioactive molecules improve their solubility, to guarantee the homogeneous distribution of the complexed molecules, protecting them from volatilization, oxidation, and temperature fluctuations when they are associated with polymeric matrices. This technology is also suitable for the controlled release of active substances and allows the exploration of their association with biodegradable polymer targeting to reduce the negative environmental impacts of food packaging. Here, we present a fresh look at the current status of and future prospects regarding the different strategies used to associate cyclodextrins and their derivatives with polymeric matrices to fabricate sustainable and biodegradable active food packaging (AFP). Particular attention is paid to the materials and the fabrication technologies available to date. In addition, the use of cutting-edge strategies, including the trend of nanotechnologies in active food packaging, is emphasized. Furthermore, a critical view on the risks to human health and the associated updated legislation is provided. Some of the more representative patents and commercial products that currently use AFP are also listed. Finally, the current and future research challenges which must be addressed are discussed.
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Affiliation(s)
- Friné Velázquez-Contreras
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
- Escuela de Administración de Instituciones (ESDAI), Universidad Panamericana, Álvaro del Portillo 49, Ciudad Granja, Zapopan 45010, Mexico
| | - Camilo Zamora-Ledezma
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Iván López-González
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Luis Meseguer-Olmo
- Tissue Regeneration and Repair Group Orthobiology, Biomaterials and Tissue Engineering, Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (C.Z.-L.); (I.L.-G.); (L.M.-O.)
| | - Estrella Núñez-Delicado
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
| | - José Antonio Gabaldón
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
- Correspondence: ; Tel.: +34-968-278-622
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Yan J, Wu H, Chen K, Feng J, Zhang Y. Antifungal Activities and Mode of Action of Cymbopogon citratus, Thymus vulgraris, and Origanum heracleoticum Essential Oil Vapors against Botrytis cinerea and Their Potential Application to Control Postharvest Strawberry Gray Mold. Foods 2021; 10:foods10102451. [PMID: 34681505 PMCID: PMC8536117 DOI: 10.3390/foods10102451] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/10/2021] [Accepted: 10/11/2021] [Indexed: 01/06/2023] Open
Abstract
Gray mold caused by Botrytis cinerea is one of the most destructive postharvest decay of strawberry fruit. The present study aims to identify essential oils with antifungal activity against B. cinerea and the underlying mechanisms and their potential application in controlling postharvest decay. In the screening test, essential oils from Cymbopogon citratus (Cc), Thymus vulgraris (Tv), and Origanum heracleoticum (Oh) exhibited maximum inhibition of B. cinerea mycelial growth. The three essential oils altered the hyphal morphology and ultrastructure and resulted in many blebs around the hyphae. The essential oils damaged the plasma membrane of B. cinerea cells and resulted in the leakage of intercellular nucleic acids, proteins and soluble sugars. The exposure of strawberries to the vapors of these three essential oils in commercial package reduced gray mold, with Tv and Oh exhibiting strong efficiency and disease index reduction by 53.85% and 57.69%, respectively. Oh also inhibited postharvest decay and maintained fruit quality, preventing weight loss and soluble solid degradation. The study proposes using plant essential oils as an alternative to chemical fungicides in controlling the gray mold of strawberries.
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Affiliation(s)
- Jiaqi Yan
- College of Horticulture, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, China; (K.C.); (J.F.); (Y.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, China;
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, China
- Correspondence:
| | - Hua Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, China;
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, China
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, China
| | - Keying Chen
- College of Horticulture, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, China; (K.C.); (J.F.); (Y.Z.)
| | - Jiajun Feng
- College of Horticulture, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, China; (K.C.); (J.F.); (Y.Z.)
| | - Yansong Zhang
- College of Horticulture, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, China; (K.C.); (J.F.); (Y.Z.)
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Locali-Pereira AR, Guazi JS, Conti-Silva AC, Nicoletti VR. Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100723] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Sun X, Cameron RG, Plotto A, Zhong T, Ference CM, Bai J. The Effect of Controlled-Release Carvacrol on Safety and Quality of Blueberries Stored in Perforated Packaging. Foods 2021; 10:foods10071487. [PMID: 34206966 PMCID: PMC8303632 DOI: 10.3390/foods10071487] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/20/2021] [Accepted: 06/22/2021] [Indexed: 12/13/2022] Open
Abstract
The objective of this research was to evaluate the use of a controlled-release carvacrol powder to delay storage decay and maintain the safety of blueberries. The controlled-release carvacrol powder was a microcapsule of carvacrol (11% (w/w) active carvacrol) surrounded by a pectin/sodium alginate matrix. The microcapsules were packed in an air-permeable pouch, and then attached to the top of a clamshell filled with blueberries. The blueberries, inoculated with Escherichia coli or Colletotrichum acutatum, or non-inoculated control, were monitored for microbial growth and quality for 10 days at 10 °C and 5 days at 20 °C. Three treatments were compared: controlled-release microencapsulated carvacrol, non-encapsulated carvacrol, and control. The results showed that both the microencapsulated carvacrol and the non-encapsulated carvacrol treatments significantly reduced the populations of yeast and mold, and of E. coli and mesophilic aerobic bacteria. The microencapsulated carvacrol treated berries retained better quality due to significantly lower weight loss than control after 10 days at 10 °C. Sensory panelists found that the microencapsulated carvacrol berries had significantly higher overall blueberry flavor and lower discernible off-flavor in comparison with the non-encapsulated treatment after 3 days at 20 °C. The fruit internal quality, including total soluble solids content (SSC), and titratable acidity (TA), was not significantly affected by any treatment. These results indicate that pectin/sodium alginate controlled-release microencapsulated carvacrol can be used for the preservation of blueberries or other small fruit.
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Affiliation(s)
- Xiuxiu Sun
- Pacific Basin Agricultural Research Center, United States Department of Agriculture, Agricultural Research Service, 64 Nowelo St, Hilo, HI 96720, USA
- Correspondence: (X.S.); (J.B.)
| | - Randall G. Cameron
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
| | - Anne Plotto
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau 999078, China;
| | - Christopher M. Ference
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
| | - Jinhe Bai
- Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, 2001 S. Rock Rd, Ft. Pierce, FL 34945, USA; (R.G.C.); (A.P.); (C.M.F.)
- Correspondence: (X.S.); (J.B.)
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Pace B, Cefola M. Innovative Preservation Technology for the Fresh Fruit and Vegetables. Foods 2021; 10:foods10040719. [PMID: 33805357 PMCID: PMC8066757 DOI: 10.3390/foods10040719] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 03/24/2021] [Accepted: 03/27/2021] [Indexed: 02/07/2023] Open
Abstract
The preservation of the freshness of fruits and vegetables until their consumption is the aim of many research activities. Quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper postharvest preservation technologies in order to preserve the initial quality and limit microbial decay. Nowadays, for each step of supply chain (packing house, cold storage rooms, precooling center, refrigerate transport and distribution), are available innovative preservation technologies that, alone or in combination, could improve the fresh products in order to maintain the principal quality and nutritional characteristics. The issue groups five original studies and two comprehensive reviews within the topic of preservation technologies related to innovative packaging and postharvest operation and treatments, highlighting their effect on quality keeping.
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Wüpper S, Lüersen K, Rimbach G. Cyclodextrins, Natural Compounds, and Plant Bioactives-A Nutritional Perspective. Biomolecules 2021; 11:biom11030401. [PMID: 33803150 PMCID: PMC7998733 DOI: 10.3390/biom11030401] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 03/03/2021] [Accepted: 03/04/2021] [Indexed: 02/08/2023] Open
Abstract
Cyclodextrins (CDs) are a group of cyclic oligosaccharides produced from starch or starch derivatives. They contain six (αCD), seven (βCD), eight (γCD), or more glucopyranose monomers linked via α-1,4-glycosidic bonds. CDs have a truncated cone shape with a hydrophilic outer wall and a less hydrophilic inner wall, the latter forming a more apolar internal cavity. Because of this special architecture, CDs are soluble in water and can simultaneously host lipophilic guest molecules. The major advantage of inclusion into CDs is increased aqueous solubility of such lipophilic substances. Accordingly, we present studies where the complexation of natural compounds such as propolis and dietary plant bioactives (e.g., tocotrienol, pentacyclic triterpenoids, curcumin) with γCD resulted in improved stability, bioavailability, and bioactivity in various laboratory model organisms and in humans. We also address safety aspects that may arise from increased bioavailability of plant extracts or natural compounds owing to CD complexation. When orally administered, α- and βCD—which are inert to intestinal digestion—are fermented by the human intestinal flora, while γCD is almost completely degraded to glucose units by α-amylase. Hence, recent reports indicate that empty γCD supplementation exhibits metabolic activity on its own, which may provide opportunities for new applications.
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Martínez-Hernández GB, Taboada-Rodríguez A, Garre A, Marín-Iniesta F, López-Gómez A. The Application of Essential Oil Vapors at the End of Vacuum Cooling of Fresh Culinary Herbs Promotes Aromatic Recovery. Foods 2021; 10:foods10030498. [PMID: 33652559 PMCID: PMC7996559 DOI: 10.3390/foods10030498] [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: 01/30/2021] [Revised: 02/15/2021] [Accepted: 02/23/2021] [Indexed: 11/16/2022] Open
Abstract
Aroma is an important quality parameter of fresh culinary herbs that may be highly affected after postharvest treatments. The innovative technology of vapor essential oil (EO) application under vacuum conditions may recover aroma lost during the postharvest processing of plant products like aromatic herbs. Hence, this study assessed the aroma recovery effect of vapor EOs applied during vacuum cooling on curly parsley and dill. The volatile organic compounds (VOCs) profiles of these aromatic herbs were studied by static headspace solid-phase microextraction (SPME), and the VOCs sorption kinetics onto the SPME stir-bar coating were modeled by the Baranyi model. At the pilot plant scale, the total VOCs contents of parsley and dill (whose extractability was increased by 10-20% after a single vacuum process) were enhanced by 4.5- and 2-fold, respectively, when vapor EOs were applied. In particular, 1,3,8-p-menthatriene and carvone (parsley) increased by 18.7- and 7.3-fold, respectively, while dill ether (the characteristic VOC of dill) augmented by 2.4-fold after vapor EOs were applied under vacuum conditions. The aroma recovery of culinary herbs was successfully validated at an industrial level in an installation developed by our group to apply vapor EOs within a vacuum cooling system, reaching total VOC recoveries of 4.9- and 2.3-fold in parsley and dill, respectively.
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Affiliation(s)
- Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain
| | - Amaury Taboada-Rodríguez
- Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain
| | - Alberto Garre
- Food Microbiology Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Fulgencio Marín-Iniesta
- Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain
| | - Antonio López-Gómez
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Edif I+D+I, Campus Muralla del Mar, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain
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López-Gómez A, Navarro-Martínez A, Martínez-Hernández GB. Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products-A Case Study on Flat Peaches. Foods 2020; 9:foods9121904. [PMID: 33352681 PMCID: PMC7766106 DOI: 10.3390/foods9121904] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/09/2020] [Accepted: 12/16/2020] [Indexed: 11/29/2022] Open
Abstract
Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds.
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Affiliation(s)
- Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain;
- Biotechnological Processes Technology and Engineering Lab, Campus Muralla del Mar, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, 30202 Cartagena, Murcia, Spain
- Correspondence: (A.L.-G.); (G.B.M.-H.); Tel.: +34-968325516 (A.L.-G.)
| | - Alejandra Navarro-Martínez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain;
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Murcia, Spain;
- Biotechnological Processes Technology and Engineering Lab, Campus Muralla del Mar, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, 30202 Cartagena, Murcia, Spain
- Correspondence: (A.L.-G.); (G.B.M.-H.); Tel.: +34-968325516 (A.L.-G.)
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López–Gómez A, Ros–Chumillas M, Buendía-Moreno L, Martínez–Hernández GB. Active Cardboard Packaging With Encapsulated Essential Oils for Enhancing the Shelf Life of Fruit and Vegetables. Front Nutr 2020; 7:559978. [PMID: 33344489 PMCID: PMC7744629 DOI: 10.3389/fnut.2020.559978] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Accepted: 10/30/2020] [Indexed: 11/13/2022] Open
Abstract
The quality loss of fruit and vegetables should be minimized to reduce food waste during retail. In that sense, sustainable and effective post-harvest techniques/technologies are needed, showing active packaging including encapsulated essential oils a high potential. In that sense, we studied the effect of different sized active packages (including β-cyclodextrin-EOs inclusion complex) on the quality of grapes, nectarines, and lettuces (as models of berry fruit, stone fruit, and leafy vegetables) during storage at 2°C (90-95% relative humidity). The active industrial tray showed the best effect on grapes and lettuce quality, as it reduced rachis dehydration and product weight loss (reduced by ≈50% in grapes after 30 days), reduced berry shatter (reduced by ≈40% in grapes after 30 days), highly maintained the physicochemical quality (soluble solid content, titratable acidity and firmness), and also reduced microbial growth (0.5-1.4 lower log units than non-active industrial tray). For nectarines, the package with the biggest active surface (large tray, 200 × 300 × 90) also showed the best-quality retention compared to smaller packages, showing nectarines within active large tray better microbial quality (0.6-1 lower log units than non-active large tray) and firmness. As expected, flow packaging of nectarines (using active trays) better controlled the product weight loss. In conclusion, active cardboard packages with greater active surface better preserved quality of grapes, nectarines and lettuce, which sensory quality was accepted after more than 30, 25, and 14 days at 2°C, respectively, contrary to non-active samples (~1 week less).
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Affiliation(s)
- Antonio López–Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - María Ros–Chumillas
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Laura Buendía-Moreno
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
| | - Ginés Benito Martínez–Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
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Pinto L, Cefola M, Bonifacio MA, Cometa S, Bocchino C, Pace B, De Giglio E, Palumbo M, Sada A, Logrieco AF, Baruzzi F. Effect of red thyme oil (Thymus vulgaris L.) vapours on fungal decay, quality parameters and shelf-life of oranges during cold storage. Food Chem 2020; 336:127590. [PMID: 32763742 DOI: 10.1016/j.foodchem.2020.127590] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/13/2020] [Accepted: 07/13/2020] [Indexed: 10/23/2022]
Abstract
This work has been aimed at studying the effect of red thyme oil (RTO, Thymus vulgaris L.) on the shelf-life and Penicillium decay of oranges during cold storage. RTO vapours significantly reduced (P ≤ 0.05) the percentage of infected wounds, the external growth area and the production of spores in inoculated orange fruit stored for 12 days at 7 °C in a polypropylene film selected for its appropriate permeability. Among the RTO compounds, p-cymene and thymol were the most abundant in packed boxes at the end of cold storage. The RTO vapours did not affect the main quality parameters of the oranges, or the taste and odour of the juice. The results have shown that an active packaging, using RTO vapours, could be employed, by the citrus industry, to extend the shelf-life of oranges for fresh market use and juice processing.
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Affiliation(s)
- L Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
| | - M Cefola
- Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy.
| | - M A Bonifacio
- Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy.
| | - S Cometa
- Jaber Innovation S.r.l., Via Calcutta 8, 00144 Rome, Italy.
| | - C Bocchino
- Sada Packaging S.r.l., Via G. Salvemini snc, 84098 Pontecagnano Faiano, Salerno, Italy.
| | - B Pace
- Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy.
| | - E De Giglio
- Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy.
| | - M Palumbo
- Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy.
| | - A Sada
- Antonio Sada & Figli S.p.a., Via A. Pacinotti 30, 84098 Pontecagnano Faiano, Salerno, Italy.
| | - A F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
| | - F Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
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