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Shahrampour D, Razavi SMA, Sadeghi A. Evaluation of green tea extract incorporated antimicrobial/antioxidant/biodegradable films based on polycaprolactone/polylactic acid and its application in cocktail sausage preservation. Food Measure 2022. [DOI: 10.1007/s11694-022-01670-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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2
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Chen D, Ji W, Granato D, Zou C, Yin J, Chen J, Wang F, Xu Y. Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea. Lebensm Wiss Technol 2022; 169:113972. [DOI: 10.1016/j.lwt.2022.113972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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3
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Abdollahi M, Bazargani‐Gilani B, Aghajani N, Garmakhany AD. Response surface optimization of the effect of
Aloe vera
gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh cut orange fruit. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohaddese Abdollahi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu‐Ali Sina University Hamedan Iran
| | - Behnaz Bazargani‐Gilani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu‐Ali Sina University Hamedan Iran
| | - Narjes Aghajani
- Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu‐Ali Sina University Hamedan Iran
| | - Amir Daraei Garmakhany
- Department of Food Science and Technology, Tuyserkan Faculty of Engineering & Natural Resources, Bu‐Ali Sina University Hamedan Iran
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4
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Sabaghi M, Tavasoli S, Jamali SN, Katouzian I, Faridi Esfanjani A. The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02837-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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5
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Kong I, Degraeve P, Pui LP. Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review. Foods 2022; 11:foods11040555. [PMID: 35206032 PMCID: PMC8871330 DOI: 10.3390/foods11040555] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/19/2022] [Indexed: 02/04/2023] Open
Abstract
Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.
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Affiliation(s)
- Ianne Kong
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia;
| | - Pascal Degraeve
- BioDyMIA Research Unit, Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 rue Henri de Boissieu, F-01 000 Bourg en Bresse, France;
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia;
- Correspondence:
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6
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Guo S, Zhao X, Ma Y, Wang Y, Wang D. Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS. Food Chem 2022; 369:130939. [PMID: 34469843 DOI: 10.1016/j.foodchem.2021.130939] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/18/2021] [Accepted: 08/22/2021] [Indexed: 11/27/2022]
Abstract
The purpose of this study was to investigate the dynamic change in volatile components during the yellowing process. The volatile components were analyzed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and the critical enzyme activities were determined by commercial kits. The results revealed that 29 signal peaks for 20 compounds were identified, which were quantified in all samples: 1 furan, 1 ester, 15 aldehydes, 3 ketones, and 9 alcohols. The contents of most of these compounds increased first and then decreased at 36 h, which were basically consistent with the enzyme activities of LOX, HPL, ADH and AAT. Subsequently, principal component analysis (PCA) results clearly showed that the fresh-cut yams for different yellowing processes were well distinguished by the volatile compounds. These results showed that the potential of HS-GC-IMS-based approaches to evaluate the volatile compound profiles of fresh-cut yam at different stages in the yellowing period.
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Affiliation(s)
- Shuang Guo
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Xiaoyan Zhao
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Yue Ma
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Yubin Wang
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
| | - Dan Wang
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China.
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7
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Fang H, Zhou Q, Yang Q, Zhou X, Cheng S, Wei B, Li J, Ji S. Influence of Combined Edible Coating with Chitosan and Tea Polyphenol on the Quality Deterioration and Health-promoting Compounds in Harvested Broccoli. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02751-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Bobo G, Arroqui C, Virseda P. Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study. Lebensm Wiss Technol 2022; 153:112467. [DOI: 10.1016/j.lwt.2021.112467] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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9
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Guo S, Ma Y, Wang Y, Zhao W, Zheng Y, Wang P, Wang D, Zhao X. Effects of storage temperature on bisdemethoxycurcumin formation in fresh-cut yam (Dioscorea opposita). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104106] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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Nogales-delgado S. Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce. Applied Sciences 2021; 11:7813. [DOI: 10.3390/app11177813] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or browning. When it comes to the latter, polyphenol oxidase (PPO) plays an important role, being the center of many works focused on the understanding of its reaction mechanism and the application of conservative techniques. The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. In conclusion, the combination of conservation techniques (that is, hurdle technology) is vital to guarantee global quality in minimally processed fruits and vegetables, including synergistic effects which will allow the use of mild treatment conditions to decrease PPO activity. However, further research is required to clearly understand PPO inhibition in trendy techniques such as irradiation.
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11
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Gao L, Zhu T, He F, Ou Z, Xu J, Ren L. Preparation and Characterization of Functional Films Based on Chitosan and Corn Starch Incorporated Tea Polyphenols. Coatings 2021; 11:817. [DOI: 10.3390/coatings11070817] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The functional films based on chitosan and corn starch incorporated tea polyphenols were developed through mixing the chitosan and starch solution and the powder of tea polyphenols by the casting method. The objective of this research was to investigate the effect of different concentrations of tea polyphenols on the functional properties of the films. Attenuated total reflectance Fourier transform infrared spectrometry and X-ray diffraction were used to investigate the potential interactions among chitosan, corn starch and tea polyphenols in the blend films. Physical properties of the blend films, including density, moisture content, opacity, color, water solubility and water swelling, as well as morphological characteristics, were measured. The results demonstrated that the incorporation of tea polyphenols caused the blend films to lead to a darker appearance. The water solubility of the blend film increased with the increase of tea polyphenol concentrations, while moisture content and swelling degree decreased. The hydrogen bonding between chitosan, starch and tea polyphenols restricted the movement of molecular chains and was helpful to the stability of the blend films. The results suggested that these biodegradable blend films could potentially be used as packaging films for the food and drug industries to extend the shelf life to maintain their quality and safety.
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12
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Zhang Y, Wang B, Lu F, Wang L, Ding Y, Kang X. Plant-derived antioxidants incorporated into active packaging intended for vegetables and fatty animal products: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1237-1248. [PMID: 33979271 DOI: 10.1080/19440049.2021.1885745] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Nowadays, the food industry is focused on improving the shelf life of products by controlling lipid oxidation using natural antioxidants. The study of natural antioxidants is a field that attracts great interest because of their greater safety compared to synthetic ones. Plant-derived antioxidants being eco-friendly and effective are increasingly playing an important role in food preservation. When incorporated into active packaging, plant-derived antioxidants have no direct contact with foods, and will not change the colour or taste of the foods. They will, however, inhibit the development of rancidity, retard formation of toxic oxidation products, maintain nutritional quality, and prolong the shelf life of products. This review summarises research on the development of plant-derived antioxidants in food packaging. Antioxidants are found in plants such as green tea, olive leaves, ginkgo leaves, rosemary, Indian gooseberry, cinnamon, savoury, bay leaves, mango leaves, sage and clove etc. Antioxidants can scavenge free radicals and inhibit the activity of polyphenol oxidase. Therefore, they can inhibit lipid oxidation and browning of fruit and vegetables. These active substances can be obtained through extracting the plants using solvents with different polarities. The oxidation resistance of active substances can be determined by DPPH radical scavenging capacity, oxygen radical absorbance capacity, PPO enzyme inhibition capacity and other methods. In recent years, research on the preparation of food packaging with plant-derived antioxidants has also made significant progress. One development is to encapsulate plant-derived antioxidants such as tea polyphenols with capsules containing inorganic components. Thus, they can be blended with polyethylene granules and processed into active packaging film by industrial production methods such as melting, extrusion and blowing film. This research promotes the commercial application of active packaging incorporated with plant-derived antioxidants.
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Affiliation(s)
- Yan Zhang
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China.,Zhengzhou Key Laboratory of Food Intelligent Green Packaging, Zhengzhou, China
| | - Baoying Wang
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Fangfang Lu
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Lin Wang
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China.,Zhengzhou Key Laboratory of Food Intelligent Green Packaging, Zhengzhou, China
| | - Yanhong Ding
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China.,Zhengzhou Key Laboratory of Food Intelligent Green Packaging, Zhengzhou, China
| | - Xinya Kang
- College of Packaging and Pringting Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China.,Zhengzhou Key Laboratory of Food Intelligent Green Packaging, Zhengzhou, China
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13
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Xylia P, Chrysargyris A, Tzortzakis N. The Combined and Single Effect of Marjoram Essential Oil, Ascorbic Acid, and Chitosan on Fresh-Cut Lettuce Preservation. Foods 2021; 10:foods10030575. [PMID: 33801834 PMCID: PMC8035693 DOI: 10.3390/foods10030575] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/04/2021] [Accepted: 03/06/2021] [Indexed: 02/07/2023] Open
Abstract
Increasing demands by consumers for fresh, nutritional, and convenient food has led to the increase of fresh-cut produce market. Nowadays, there is a turn towards the investigation of natural products (i.e., essential oils, organic acids, and edible coatings) in an effort to lower the usage of chemical synthetic compounds (i.e., chlorine) as postharvest sanitizers. The aim of the present study was to assess the effectiveness of Origanum majorana essential oil (EO), ascorbic acid (AA), chitosan, and their combinations on quality attributes of fresh-cut lettuce stored for six days at 7 °C. When applied, Chitosan+AA resulted to a less acceptable product (visual quality and aroma), while the application of marjoram EO was able to preserve the visual quality of fresh-cut lettuce and at the same time resulted in a pleasant aroma. The application of EO+AA and Chitosan+AA increased total phenolics and antioxidant levels of fresh-cut lettuce on the fourth and sixth day of storage. The EO and EO+AA increased damage index (hydrogen peroxide and lipid peroxidation) of fresh-cut lettuce, while at the same time these treatments decreased the activity of enzymes related with plant tissue browning (i.e., peroxidase activity and polyphenol oxidase). Chitosan decreased total valuable counts and yeasts and molds counts on the sixth day of storage, while EO, AA, EO+Chitosan, and Chitosan+AA decreased yeasts and molds after four days of application. The findings of the present work indicating that the combination of marjoram EO, AA, and chitosan could be considered further as alternative means for fresh-cut produce preservation.
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Affiliation(s)
- Panayiota Xylia
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
| | - Antonios Chrysargyris
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
| | - Nikolaos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
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14
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Moshari-Nasirkandi A, Alirezalu A, Hachesu MA. Effect of lemon verbena bio-extract on phytochemical and antioxidant capacity of strawberry (Fragaria×ananassa Duch. cv. Sabrina) fruit during cold storage. Biocatalysis and Agricultural Biotechnology 2020. [DOI: 10.1016/j.bcab.2020.101613] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Sikora M, Złotek U, Kordowska-Wiater M, Świeca M. Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage. Antioxidants (Basel) 2020; 9:E355. [PMID: 32344615 PMCID: PMC7222371 DOI: 10.3390/antiox9040355] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/14/2020] [Accepted: 04/22/2020] [Indexed: 11/16/2022] Open
Abstract
The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer quality of shredded lettuce during storage were studied. Treatment of lettuce with increasing concentrations of BLE proportionally increased the total phenolic content and antioxidant properties. Compared to the control, the treatment enhanced the antiradical properties. This was especially visible during the analysis of the chemical extracts, while this effect was not retained in the potentially bioaccessible fraction. In the lettuce stored for 8 days, the highest reducing potential and ability to quench radicals were observed in samples treated with 1% BLE-33 mg Trolox equivalent/g d.m. and 2.8 mg Trolox equivalent/g d.m., respectively. Compounds exhibiting antiradical properties were easily bioaccessible in vitro. There was no negative effect of the treatments on the consumer quality. Most importantly, after 8 days of storage, lettuce treated with the studied extract, except 10% WBE, had higher microbiological quality. After 8-day storage, the coliforms count was reduced by 84% and 88% in samples treated with 0.5% BLE and 10% WBE, respectively. In conclusion, treatments of shredded lettuce with BLE and WBE maintain or even improve its quality during storage.
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Affiliation(s)
- Małgorzata Sikora
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland; (M.S.); (U.Z.)
| | - Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland; (M.S.); (U.Z.)
| | - Monika Kordowska-Wiater
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, 20-704 Lublin, Poland;
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland; (M.S.); (U.Z.)
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16
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Shao X, Sun H, Jiang R, Yu Y. Physical and antibacterial properties of corn distarch phosphate/carboxymethyl cellulose composite films containing tea polyphenol. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14401] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Xinru Shao
- College of Food Science and Engineering Tonghua Normal University Tonghua PR China
- Changbai Mountain Edible Plant Resources Development Engineering Center Tonghua Normal University Tonghua PR China
| | - Haitao Sun
- College of Food Science and Engineering Tonghua Normal University Tonghua PR China
- Changbai Mountain Edible Plant Resources Development Engineering Center Tonghua Normal University Tonghua PR China
| | - Ruiping Jiang
- College of Food Science and Engineering Tonghua Normal University Tonghua PR China
- Changbai Mountain Edible Plant Resources Development Engineering Center Tonghua Normal University Tonghua PR China
| | - Yaxuan Yu
- College of Food Science and Engineering Tonghua Normal University Tonghua PR China
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17
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Zhao L, Wang D, Ma Y, Zhang Y, Zhao X. Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices. RSC Adv 2020; 10:1104-1113. [PMID: 35494433 PMCID: PMC9048222 DOI: 10.1039/c9ra07641g] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Accepted: 11/29/2019] [Indexed: 12/04/2022] Open
Abstract
Fresh-cut yam (Dioscorea opposita) slices brown easily and can turn yellow under certain storage conditions. The formation conditions of yellow pigment, pigment composition, and quality of yellow fresh-cut yam slices were investigated in this study. The results showed that storage temperature, gas ratio of packaging, and slice thickness affected the formation of yellow pigmentation. The highest content of yellow pigment was found in 0.1 cm-thick yam slices stored at 25 °C for 18 h and packaged in 20% O2 and 80% N2. Yellow pigments were composed primarily of bisdemethoxycurcumin (73.7%) and two other unknown compounds that were not attributed to microorganisms. Yellow fresh-cut yam exhibited good quality, and the alcohol and ester extracts of yellow yams had higher oxygen radical adsorption capacity and 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability compared to white fresh-cut yam. Fresh-cut yam (Dioscorea opposita) slices brown easily and can turn yellow under certain storage conditions.![]()
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Affiliation(s)
- Lei Zhao
- College of Food
- Shenyang Agricultural University
- Shenyang
- China
- Beijing Vegetable Research Center
| | - Dan Wang
- Beijing Vegetable Research Center
- Beijing Academy of Agriculture and Forestry Sciences
- Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing
- Key Laboratory of Vegetable Postharvest Processing
- Ministry of Agriculture and Rural Affairs
| | - Yue Ma
- Beijing Vegetable Research Center
- Beijing Academy of Agriculture and Forestry Sciences
- Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing
- Key Laboratory of Vegetable Postharvest Processing
- Ministry of Agriculture and Rural Affairs
| | | | - Xiaoyan Zhao
- College of Food
- Shenyang Agricultural University
- Shenyang
- China
- Beijing Vegetable Research Center
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18
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Sikora M, Złotek U, Świeca M. Effect of basil leaves and wheat bran water extracts on enzymatic browning of shredded storage iceberg lettuce. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14406] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Małgorzata Sikora
- Department of Biochemistry and Food Chemistry University of Life Sciences Skromna Str. 8 20‐704 Lublin Poland
| | - Urszula Złotek
- Department of Biochemistry and Food Chemistry University of Life Sciences Skromna Str. 8 20‐704 Lublin Poland
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry University of Life Sciences Skromna Str. 8 20‐704 Lublin Poland
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19
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Toloi Torqueti F, Lino Freitas G, Carneiro Ferreira D, Valetim Gelamo R, Dias dos Anjos Gonçalves L, Anadrade Araújo Naves E. Stainless steel surface functionalized with silver by cathodic sputtering. J Food Saf 2019. [DOI: 10.1111/jfs.12668] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fernanda Toloi Torqueti
- Department of Food Engineering, ICTEFederal University of Triângulo Mineiro Uberaba Minas Gerais Brazil
| | - Gabriela Lino Freitas
- Department of Food Engineering, ICTEFederal University of Triângulo Mineiro Uberaba Minas Gerais Brazil
| | - Deusmaque Carneiro Ferreira
- Department of Environmental Engineering, ICTEFederal University of Triângulo Mineiro Uberaba Minas Gerais Brazil
| | - Rogério Valetim Gelamo
- Department of Applied Physics, ICTEFederal University of Triângulo Mineiro Uberaba Minas Gerais Brazil
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20
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Affiliation(s)
- Gloria Bobo-García
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Cristina Arroqui
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Gorka Merino
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Paloma Vírseda
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
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21
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Zhang G, Gu L, Lu Z, Yuan C, Sun Y. Browning control of fresh-cut Chinese yam by edible coatings enriched with an inclusion complex containing star anise essential oil. RSC Adv 2019; 9:5002-5008. [PMID: 35514670 PMCID: PMC9060659 DOI: 10.1039/c8ra08295b] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Accepted: 02/01/2019] [Indexed: 11/21/2022] Open
Abstract
Star anise essential oil (SAEO) has a variety of antioxygenic and antimicrobial properties, and is widely used in food preservation. However, its application is still challenging due to poor water solubility and physicochemical stability. We now report that encapsulation of SAEO in hydroxypropyl-β-cyclodextrin (HPCD) enhances its water solubility, as well as its thermal, storage, and photostability. The solubility of SAEO encapsulated by HPCD was increased by 47.5 times at 45 °C, and the onset temperature of thermal volatilization was delayed by at least 200 °C. The encapsulated material is also more uniformly and more stably dispersed in xanthan gum, and is thus released in a controlled manner. Importantly, fresh-cut Chinese yam coated with xanthan gum containing encapsulated SAEO is more effectively preserved, as assessed using weight loss, L* value, browning index, and polyphenol oxidase activity. The data suggest that the encapsulated SAEO reduced the weight loss of the samples by more than 30%, and the encapsulation of HPCD increased the inhibitory effect of SAEO on browning and polyphenol oxidase activity of the samples by nearly 8 times and more than 7 times, respectively. Collectively, SAEO encapsulated in HPCD is promising as a preservative coat for fresh-cut fruits and vegetables. The encapsulation of hydroxypropyl-β-cyclodextrin improved the inhibitory effect of star anise essential oil on the browning of fresh-cut Chinese yam.![]()
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Affiliation(s)
- Guangjie Zhang
- College of Food Science and Engineering
- Jilin University
- Changchun
- China
- School of Biotechnology and Food
| | - Lingbiao Gu
- School of Biotechnology and Food
- Anyang Institute of Technology
- Anyang 455000
- China
| | - Zhifang Lu
- School of Biotechnology and Food
- Anyang Institute of Technology
- Anyang 455000
- China
| | - Chao Yuan
- School of Food Science and Engineering
- Qilu University of Technology (Shandong Academy of Sciences)
- Jinan 250353
- China
- Postdoctoral Workstation
| | - Yonghai Sun
- College of Food Science and Engineering
- Jilin University
- Changchun
- China
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Zhou X, Xiao Y, Meng X, Liu B. Full inhibition of Whangkeumbae pear polyphenol oxidase enzymatic browning reaction by l-cysteine. Food Chem 2018; 266:1-8. [DOI: 10.1016/j.foodchem.2018.05.086] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 05/17/2018] [Accepted: 05/19/2018] [Indexed: 01/11/2023]
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23
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Favre LC, dos Santos C, López-Fernández MP, Mazzobre MF, Buera MDP. Optimization of β-cyclodextrin-based extraction of antioxidant and anti-browning activities from thyme leaves by response surface methodology. Food Chem 2018; 265:86-95. [DOI: 10.1016/j.foodchem.2018.05.078] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Revised: 05/15/2018] [Accepted: 05/16/2018] [Indexed: 10/16/2022]
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24
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Bernal-Mercado AT, Ayala-Zavala JF, Cruz-Valenzuela MR, Gonzalez-Aguilar GA, Nazzaro F, Fratianni F, Miranda MRA, Silva-Espinoza BA. Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango. Foods 2018; 7:E120. [PMID: 30061481 DOI: 10.3390/foods7080120] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 07/19/2018] [Accepted: 07/25/2018] [Indexed: 11/17/2022] Open
Abstract
Plant extracts have the potential to be used as food additives; however, their use have been limited by causing undesirable changes in the sensory attributes of foods. We characterized the mango seed extract as a preserving agent for fresh-cut mangoes. We established the maximum concentration of extract that, while increasing the antioxidant activity, and limiting microbial contamination of the fruit, did not negatively affect fruit sensory acceptability. The extract contained 277.4 g gallic acid equivalent (GAE)/kg dw (dry weight) of polyphenols and 143.7 g quercetin equivalent (QE)/kg dw of flavonoids. Antioxidant capacity values were 2034.1 and 4205.7 μmol Trolox equivalent (TE)/g against 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals, respectively. Chromatographic analysis revealed the presence of gallic and chlorogenic acids. The extract (16 g/L) inhibited the growth of Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. The highest concentration with sensory acceptability was 6.25 g/L. At such concentration, the extract preserved fresh-cut fruits, increasing polyphenols (0.427 g GAE/kg fw (fresh weight)), flavonoid content (0.234 g QE/kg fw) and antioxidant activity (DPPH = 2.814 and ABTS = 0.551 mol TE/kg fw). It also reduced inoculated bacteria (range: 5.50 × 10³ to 1.44 × 10⁵ colony forming units (CFU)/g). These results showed the importance of considering consumer acceptability to determine the effective concentration of plant extracts as additives.
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Yousuf B, Qadri OS, Srivastava AK. Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review. Lebensm Wiss Technol 2018; 89:198-209. [DOI: 10.1016/j.lwt.2017.10.051] [Citation(s) in RCA: 185] [Impact Index Per Article: 30.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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26
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Sikora M, Świeca M. Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts. Food Chem 2018; 239:1160-1166. [DOI: 10.1016/j.foodchem.2017.07.067] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 07/11/2017] [Accepted: 07/13/2017] [Indexed: 11/16/2022]
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27
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Marti E, Ferrary-Américo M, Barardi CR. Viral disinfection of organic fresh produce comparing Polyphenon 60 from green tea with chlorine. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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28
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Radi M, Akhavan‐Darabi S, Akhavan H, Amiri S. The use of orange peel essential oil microemulsion and nanoemulsion in pectin‐based coating to extend the shelf life of fresh‐cut orange. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13441] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Mohsen Radi
- Young Researchers and Elite Club, Yasooj BranchIslamic Azad UniversityYasooj Iran
- Department of Food Science and Technology, Yasooj BranchIslamic Azad UniversityYasooj Iran
| | - Sara Akhavan‐Darabi
- Department of Food Science and Technology, Yasooj BranchIslamic Azad UniversityYasooj Iran
| | - Hamid‐Reza Akhavan
- Department of Food Science and Technology, Faculty of AgricultureShahid Bahonar University of KermanKerman Iran
| | - Sedigheh Amiri
- Young Researchers and Elite Club, Yasooj BranchIslamic Azad UniversityYasooj Iran
- Department of Food Science and Technology, Yasooj BranchIslamic Azad UniversityYasooj Iran
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29
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Chen CW, Xie J, Yang FX, Zhang HL, Xu ZW, Liu JL, Chen YJ. Development of moisture-absorbing and antioxidant active packaging film based on poly(vinyl alcohol) incorporated with green tea extract and its effect on the quality of dried eel. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13374] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chen-Wei Chen
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Shanghai 201306, China
| | - Fu-Xin Yang
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation; Shanghai 201306, China
| | - Hai-Lin Zhang
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
| | - Zhe-Wei Xu
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
| | - Jin-Liang Liu
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
| | - You-Ji Chen
- College of Food Science and Technology; Shanghai Ocean University; Shanghai 201306, China
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Abstract
Synthetic preservatives are widely used by the food industry to control the growth of spoilage and pathogenic microorganisms and to inhibit the process of lipid oxidation extending the shelf-life, quality and safety of food products. However, consumer's preference for natural food additives and concern regarding the safety of synthetic preservatives prompted the food industry to look for natural alternatives. Natural antimicrobials, including plant extracts and their essential oils, enzymes, peptides, bacteriocins, bacteriophages, and fermented ingredients have all been shown to have the potential for use as alternatives to chemical antimicrobials. Some spices, herbs and other plant extracts were also reported to be strong antioxidants. The antimicrobial/antioxidant activities of some plant extracts and/or their essential oils are mainly due to the presence of some major bioactive compounds, including phenolic acids, terpenes, aldehydes, and flavonoids. The proposed mechanisms of action of these natural preservatives are reported. An overview of the research done on the direct incorporation of natural preservatives agents into meat and poultry products as well as fruit and vegetables to extend their shelf-life is presented. The development of edible packaging materials containing natural preservatives is growing and their applications in selected food products are also presented in this review.
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Affiliation(s)
- Marya Aziz
- a Department of Food Science and Agricultural Chemistry , McGill University , Quebec , Canada
| | - Salwa Karboune
- a Department of Food Science and Agricultural Chemistry , McGill University , Quebec , Canada
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31
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Salminen WF, Russotti G. Synergistic interaction of ascorbic acid and green tea extract in preventing the browning of fresh cut apple slices. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13192] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Gary Russotti
- ProNatural Brands, LLC, 7870 Lehigh Crossing Victor; NY 14564
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32
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Radi M, Firouzi E, Akhavan H, Amiri S. Effect of Gelatin-Based Edible Coatings Incorporated with Aloe vera and Black and Green Tea Extracts on the Shelf Life of Fresh-Cut Oranges. J FOOD QUALITY 2017; 2017:1-10. [DOI: 10.1155/2017/9764650] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to evaluate the effect of gelatin coating incorporated with Aloe vera gel (50,100%) and green and black tea extracts (5,10%) on physicochemical, microbial, and sensorial properties of fresh-cut oranges at 4°C for 17 days. Significant differences in terms of quality parameters were observed between the control and coated fresh-cut oranges. The highest variation of quality parameters was observed in control, while the least variations were observed in coated slices with 100% Aloe vera and 10% green tea extract. The weight loss was increased with time, but the coating treatment especially with 100% Aloe vera had significant effect on the prevention of weight loss. Also, Aloe vera coated samples obtained the highest score in sensory evaluation. Coating with gelatin incorporated with Aloe vera and green tea extracts successfully retarded the microbial growth and therefore extended the shelf life of fresh-cut oranges during cold storage.
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Chen X, Ren L, Li M, Qian J, Fan J, Du B. Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce. Food Chem 2017; 214:432-439. [PMID: 27507495 DOI: 10.1016/j.foodchem.2016.07.101] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2016] [Revised: 06/26/2016] [Accepted: 07/14/2016] [Indexed: 10/21/2022]
Abstract
This study confirmed the inhibitory effects of clove essential oil (CEO) and eugenol (EUG) on the browning and relevant enzymes of fresh-cut lettuce, and examined associated mechanisms by inhibition kinetics and computational docking analysis. Fresh-cut lettuce was treated with 0.05% CEO and 0.05% EUG solutions, resulting in inhibition of the deterioration of texture quality and browning of the lettuce surface and interior. Compared with the controls, CEO and EUG significantly inhibited the activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD, all p<0.05). EUG suppressed PAL, PPO, and POD in vitro in a dose-dependent manner, with IC50 values of 5.4±0.9, 29.5±3.5, and 61.9±6.7mM, respectively. The binding and inhibition effects of EUG on PAL, PPO, and POD, determined by inhibition kinetics and computational docking analysis, established EUG as a competitive inhibitor of these browning-relevant enzymes.
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Affiliation(s)
- Xiangning Chen
- Food Science and Engineering College, Beijing Key Laboratory of Harmful Microorganisms and Pesticide Residues Detection and Control on Agricultural Product, Beijing University of Agriculture, Beijing 102206, China
| | - Lupei Ren
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Menglin Li
- Food Science and Engineering College, Beijing Key Laboratory of Harmful Microorganisms and Pesticide Residues Detection and Control on Agricultural Product, Beijing University of Agriculture, Beijing 102206, China
| | - Jia Qian
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Junfeng Fan
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Bin Du
- Food Science and Engineering College, Beijing Key Laboratory of Harmful Microorganisms and Pesticide Residues Detection and Control on Agricultural Product, Beijing University of Agriculture, Beijing 102206, China
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34
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35
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Alvarez MV, Ponce AG, Goyeneche R, Moreira MR. Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13127] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- María V. Alvarez
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - Alejandra G. Ponce
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - Rosario Goyeneche
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
| | - María R. Moreira
- Grupo de Investigación en Ingeniería en Alimentos; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Mar del Plata, Argentina
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36
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Ramana Rao TV, Baraiya NS, Vyas PB, Patel DM. Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola). J Food Sci Technol 2016; 53:748-56. [PMID: 26787995 PMCID: PMC4711469 DOI: 10.1007/s13197-015-2045-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/31/2015] [Accepted: 09/22/2015] [Indexed: 10/23/2022]
Abstract
The present study has been carried out to evaluate the effect of a composite edible coating of 2 % Sodium alginate and 0.2 % Olive oil with combination of 1 % ascorbic acid and 1 % citric acid on the post harvest nutritional quality and shelf life of Ber fruit stored at 25 ± 2 °C and 65 % R.H. The coatings reduced the decay occurrence, weight loss, accumulation of total soluble solids (TSS) and total sugars in Ber fruit and enhanced the level of antioxidants. The delayed activity of polygalacturonase (PG), Pectate lyase (PL) and Pectin methyl esterase (PME) was noticed in coated fruits than that of the control fruit indicating the reduced softening and ripening process. These findings suggest that the composite edible coating tested under the current study has the potential to control decaying incidence of Ber fruit, extends its storage life and also improves its valuable nutritional characteristics.
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Affiliation(s)
- T. V. Ramana Rao
- B. R. D. School of Biosciences, Sardar Patel University, Vallabh Vidyanagar, Gujarat 388 120 India
| | - Nilanjana S. Baraiya
- B. R. D. School of Biosciences, Sardar Patel University, Vallabh Vidyanagar, Gujarat 388 120 India
| | - Pinal B. Vyas
- B. R. D. School of Biosciences, Sardar Patel University, Vallabh Vidyanagar, Gujarat 388 120 India
| | - Dhara M. Patel
- B. R. D. School of Biosciences, Sardar Patel University, Vallabh Vidyanagar, Gujarat 388 120 India
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37
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Iakimova ET, Woltering EJ. Nitric oxide prevents wound-induced browning and delays senescence through inhibition of hydrogen peroxide accumulation in fresh-cut lettuce. INNOV FOOD SCI EMERG 2015; 30:157-69. [DOI: 10.1016/j.ifset.2015.06.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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38
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39
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40
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Peng X, Yang J, Cui P, Chen F, Fu Y, Hu Y, Zhang Q, Xia X. Influence of allicin on quality and volatile compounds of fresh-cut stem lettuce during cold storage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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41
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Luo Z, Wang Y, Wang H, Feng S. Impact of nano-CaCO3 -LDPE packaging on quality of fresh-cut sugarcane. J Sci Food Agric 2014; 94:3273-3280. [PMID: 24700113 DOI: 10.1002/jsfa.6680] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Revised: 02/19/2014] [Accepted: 03/26/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND In order to evaluate the effects of nano-CaCO3 -based low density polyethylene (nano-CaCO3 -LDPE) packaging on the quality of fresh-cut sugarcane, concentrations of O2 and CO2 within the packages, overall visual quality (OVQ), total bacterial count (TBC), yeast and mould count (YMC), reducing sugar content and total phenolic content, respiration, ethylene production, and the activities of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD), acid invertase (AI) and neutral invertase (NI) were examined during storage at 10 °C for 5 days. RESULTS The transmission rate of O2 and CO2 of the nano-CaCO3 -LDPE material was lower than that of LDPE, which lead to the more rapid formation of gas environment with low O2 and high CO2 concentration in the package. TBC and YMC counts of fresh-cut sugarcane were significantly retarded by nano-CaCO3 -LDPE packaging. Nano-CaCO3 -LDPE packaging fresh-cut sugarcane exhibited significantly lower activities of PAL, PPO, POD AI and NI than LDPE packaging fresh-cut sugarcanes during the storage. Meanwhile, nano-CaCO3 -LDPE packaging significantly inhibited the increase of browning index and total phenolic content, while improving OVQ. CONCLUSION Our results indicated that nano-CaCO3 -LDPE packaging together with the cold storage is a promising approach in inhibiting browning and maintaining quality of fresh-cut sugarcane.
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Affiliation(s)
- Zisheng Luo
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, People's Republic of China; Zhejiang Key Laboratory for Agro-Food Processing Technology, Hangzhou, 310058, People's Republic of China
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Perazzo KKNCL, Conceição ACDV, dos Santos JCP, Assis DDJ, Souza CO, Druzian JI. Properties and antioxidant action of actives cassava starch films incorporated with green tea and palm oil extracts. PLoS One 2014; 9:e105199. [PMID: 25251437 PMCID: PMC4174503 DOI: 10.1371/journal.pone.0105199] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2013] [Accepted: 07/21/2014] [Indexed: 11/30/2022] Open
Abstract
There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a response surface methodology design experiment. The bio-based films were used to pack butter (maintained for 45 days) under accelerated oxidation conditions. The antioxidant action of the active films was evaluated by analyzing the peroxide index, total carotenoids, and total polyphenol. The same analysis also evaluated unpacked butter, packed in films without additives and butter packed in LDPE films, as controls. The results suggested that incorporation of the antioxidants extracts tensile strength and water vapor barrier properties (15 times lower) compared to control without additives. A lower peroxide index (231.57%), which was significantly different from that of the control (p<0.05), was detected in products packed in film formulations containing average concentration of green tea extracts and high concentration of colorant. However, it was found that the high content of polyphenols in green tea extract can be acted as a pro-oxidant agent, which suggests that the use of high concentration should be avoided as additives for films. These results support the applicability of a green tea extract and oil palm carotenoics colorant in starch films totally biodegradable and the use of these materials in active packaging of the fatty products.
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Affiliation(s)
| | | | | | - Denilson de Jesus Assis
- Federal University of Bahia, Department of Chemical Engineering, Federação, Salvador, BA, Brazil
| | - Carolina Oliveira Souza
- Federal University of Bahia, College of Pharmacy, Department Food Science, Ondina, Salvador, BA, Brazil
| | - Janice Izabel Druzian
- Federal University of Bahia, College of Pharmacy, Department Food Science, Ondina, Salvador, BA, Brazil
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Kim DH, Kim HB, Chung HS, Moon KD. Browning control of fresh-cut lettuce by phytoncide treatment. Food Chem 2014; 159:188-92. [PMID: 24767043 DOI: 10.1016/j.foodchem.2014.03.040] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Revised: 03/05/2014] [Accepted: 03/08/2014] [Indexed: 11/17/2022]
Abstract
Phytoncide essential oil derived from pine leaves was applied for the control of enzymatic browning of fresh-cut lettuce. Changes in the browning characteristics of cut lettuce treated with phytoncide in an water or ethanol solution (1%, v/v) at 10°C were investigated for 12days at 4°C. Other samples dipped in distilled water or 95% ethanol were used as the controls. The samples treated with phytoncide in an ethanol solution showed significantly higher L* values and lower a* values, ΔE values, browning index, phenolic compounds, and enzyme activities (PPO, POD, PAL) related to browning. The samples dipped in distilled water showed the opposite tendency. On the basis of changes in the browning characteristics, anti-browning effects of each treatment, phytoncide in an ethanol solution was the most effective treatment applied. These results suggest that phytoncide treatment could be used as an effective method for controlling enzymatic browning in fresh-cut lettuce.
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Affiliation(s)
- Do-Hee Kim
- Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea
| | - Han-Bit Kim
- Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea
| | - Hun-Sik Chung
- Department of Food Science and Technology, Pusan National University, 1268-50 Samnangjin-ro, Miryang 627-706, Republic of Korea
| | - Kwang-Deog Moon
- Department of Food Science and Technology, Kyungpook National University, 80 Daehak-ro, Daegu 702-701, Republic of Korea.
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44
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Park JH, Kang SN, Shin D, Hur IC, Kim IS, Jin SK. Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages. Asian-Australas J Anim Sci 2014; 26:287-94. [PMID: 25049789 PMCID: PMC4093158 DOI: 10.5713/ajas.2012.12438] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/13/2012] [Revised: 11/07/2012] [Accepted: 10/15/2012] [Indexed: 02/05/2023]
Abstract
Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color L* and whiteness (W), and an increase in color b* of pork sausage samples (p<0.05). Although color a* of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.
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Affiliation(s)
- J H Park
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - S N Kang
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - D Shin
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - I C Hur
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - I S Kim
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
| | - S K Jin
- Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea
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Wulfkuehler S, Stark S, Dietz J, Schmidt H, Weiss A, Carle R. Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa). FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1360-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Carrizo D, Gullo G, Bosetti O, Nerín C. Development of an active food packaging system with antioxidant properties based on green tea extract. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:364-73. [DOI: 10.1080/19440049.2013.869361] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Luo H, Jiang L, Bao Y, Wang L, Yu Z. Effect of Chitosan/Nano-Chitosan Composite Coating on Browning and Lignification of Fresh-Cut Z
izania latifolia. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12056] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Haibo Luo
- Department of Biology and Food; Zhejiang Pharmaceutical College; Ningbo 315100 China
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Li Jiang
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Yonghua Bao
- Department of Applied Engineering; Zhejiang Economic and Trade Polytechnic; Hangzhou 310018 China
| | - Libin Wang
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Zhifang Yu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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Giménez B, Moreno S, López-caballero M, Montero P, Gómez-guillén M. Antioxidant properties of green tea extract incorporated to fish gelatin films after simulated gastrointestinal enzymatic digestion. Lebensm Wiss Technol 2013; 53:445-51. [DOI: 10.1016/j.lwt.2013.03.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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López de Dicastillo C, Castro-López MDM, López-Vilariño JM, González-Rodríguez MV. Immobilization of green tea extract on polypropylene films to control the antioxidant activity in food packaging. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.05.022] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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