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Jhanani GK, AlSalhi MS, T N, Shanmuganathan R. As assessment of shelf life increasing competence of pectin (Zucchini) based edible coating on tomatoes. ENVIRONMENTAL RESEARCH 2024; 258:119368. [PMID: 38848997 DOI: 10.1016/j.envres.2024.119368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Revised: 05/29/2024] [Accepted: 06/05/2024] [Indexed: 06/09/2024]
Abstract
The most recent advancement in food packaging research involves improving the shelf life of perishable foods by utilising bio-based resources that are edible, eco-friendly, and biodegradable. The current study investigated the effect of edible pectin coating on mature green tomatoes to improve shelf life and storage properties. Zucchini pectin was used to make edible coating. The antimicrobial and antioxidant properties of extracted pectin were investigated. The findings indicated that the extracted pectin had antimicrobial (Staphylococcus aureus, Escherichia coli, and Aspergillus niger) and antioxidant (34.32% at 1 mg/mL) properties.Tomatoes were immersed in pectin solutions of varying concentrations, 1, 3, and 5% (w/v). Physiological evaluations of weight loss, total sugar content, titratable acidity pH, and ascorbic acid were performed on tomatoes during their maturing stages of mature green, light red, pure red, and breaking. Coating the tomatoes with pectin (5%) resulted in minimal weight loss while increasing the retention of total sugar, ascorbic acid, and titratable acidity. The shelf life of the pectin-coated tomatoes was extended to 11 days, while the uncoated control tomatoes lasted 9 days. Thus, a 5% edible pectin solution was found to be effective in coating tomatoes. The current study suggests that using 5% pectin as an edible coating on tomatoes can delay/slow the ripening/maturing process while also extending the shelf-life of tomatoes without affecting their physiochemical properties, which is scalable on a large scale for commercial purposes.
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Affiliation(s)
- G K Jhanani
- University Centre for Research & Development, Chandigarh University, Mohali, 140103, India
| | - Mohamad S AlSalhi
- Department of Physics and Astronomy, College of Science, King Saud University, P.O. Box: 2455, Riyadh-11451, Saudi Arabia
| | - Naveena T
- Center for Global Health Research, Saveetha Medical College, Saveetha Institute of Medical and Technical Sciences, India
| | - Rajasree Shanmuganathan
- Institute of Research and Development, Duy Tan University, Da Nang, Viet Nam; School of Engineering & Technology, Duy Tan University, Da Nang, Viet Nam.
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Dehghannya J, Farhoudi S, Dadashi S. Investigation of microwave application time with constant pulse ratio on drying of zucchini. Food Sci Nutr 2023; 11:4794-4811. [PMID: 37576034 PMCID: PMC10420778 DOI: 10.1002/fsn3.3458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 05/01/2023] [Accepted: 05/14/2023] [Indexed: 08/15/2023] Open
Abstract
Since nonuniform drying in the continuous microwave harms the safety and quality of dried food materials, a significant quality improvement can be achieved by controlling the application time of the microwave. This study aimed to investigate the influence of microwave application time and power at a constant pulse ratio during the drying of zucchini on different product characteristics. The samples were first exposed to microwaves with powers of 360, 600, and 900 W alternately for 10, 30, and 50 s. After drying with intermittent microwaves, the process was continued using the hot-air drying. Increasing the microwave application time and power caused a significant reduction in the total process time. The minimum drying time was obtained at 900 W and 50 s (259.44 min). Deff increased significantly by 24.4% and 34.1% with increasing application time and power, respectively. The highest shrinkage and bulk density were observed in the samples dried at 360 W and 10 s due to a longer total process time than the other treatments. Rehydration increased by 10.3% and 14.7% with increasing application time and power, respectively. A 33% decrease in energy consumption was noticed in the 900 W-50 s treatment compared to the 360 W-10 s treatment. Moreover, with increasing microwave application time and power, the lightness of the dried product decreased, and the total color difference increased. In summary, the 900 W power and 50 s application time produced a better-dried product than the other treatments considering different quantitative and qualitative properties. The results of this research can be used in the food industry to dry products using microwave and hot air to control and improve their quality.
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Affiliation(s)
- Jalal Dehghannya
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Sepideh Farhoudi
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Saeed Dadashi
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
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Rinaldi M, Dhenge R, Rodolfi M, Bertani G, Bernini V, Dall’Acqua S, Ganino T. Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes. Foods 2023; 12:foods12061280. [PMID: 36981207 PMCID: PMC10048263 DOI: 10.3390/foods12061280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/14/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
In this study color, texture, starch–pectin, total antioxidant capacity, microbial count, and microstructure of HPP-treated Violina pumpkin cubes were evaluated. Samples were treated at six different pressures (100 to 600 MPa–HPP100 to HPP600) for 3 min. Moisture, total soluble solids, and pH showed no significant differences between untreated (UNTR) and treated samples. Pumpkin tissue showed great structural modifications as changes in cell size and shape, cell wall damage, increased cell wall thickness, cell detachment and dehydration, and calcium ions deposition mainly from HPP300 to 600. UNTR samples showed the highest value of maximum and minimum cell elongation, perimeter segment, and a more regular cell wall thickness whereas HPP600 showed the lowest values for all these parameters. A noticeable difference was observed in HPP600 samples, with a difference in terms of color (ΔE 11.3 ± 1.9) and hardness (87.4 ± 27.8 N) compared to the UNTR ones (194.9 ± 37.9 N) whereas treatments at other pressures changed less markedly the color and texture. HPP200 could ensure a higher amount of starch and pectin availability while HPP200 and HPP400 showed the highest total antioxidants capacity. High-pressure treatment from HPP400 to 600 gave the highest destruction of microorganisms but negatively influenced the structural quality as well as texture and microstructure.
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Affiliation(s)
- Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
- Correspondence: ; Fax: +39-0521-906028; Tel.: +39-0521-905846
| | - Rohini Dhenge
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Margherita Rodolfi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Gaia Bertani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Stefano Dall’Acqua
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via F. Marzolo 5, 35131 Padova, Italy
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
- National Research Council, Institute of BioEconomy (IBE), Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
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Palumbo M, Attolico G, Capozzi V, Cozzolino R, Corvino A, de Chiara MLV, Pace B, Pelosi S, Ricci I, Romaniello R, Cefola M. Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview. Foods 2022; 11:foods11233925. [PMID: 36496732 PMCID: PMC9737221 DOI: 10.3390/foods11233925] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/23/2022] [Accepted: 11/28/2022] [Indexed: 12/09/2022] Open
Abstract
Quality losses in fresh produce throughout the postharvest phase are often due to the inappropriate use of preservation technologies. In the last few decades, besides the traditional approaches, advanced postharvest physical and chemical treatments (active packaging, dipping, vacuum impregnation, conventional heating, pulsed electric field, high hydrostatic pressure, and cold plasma) and biocontrol techniques have been implemented to preserve the nutritional value and safety of fresh produce. The application of these methodologies after harvesting is useful when addressing quality loss due to the long duration when transporting products to distant markets. Among the emerging technologies and contactless and non-destructive techniques for quality monitoring (image analysis, electronic noses, and near-infrared spectroscopy) present numerous advantages over the traditional, destructive methods. The present review paper has grouped original studies within the topic of advanced postharvest technologies, to preserve quality and reduce losses and waste in fresh produce. Moreover, the effectiveness and advantages of some contactless and non-destructive methodologies for monitoring the quality of fruit and vegetables will also be discussed and compared to the traditional methods.
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Affiliation(s)
- Michela Palumbo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Giovanni Attolico
- Institute on Intelligent Industrial Systems and Technologies for Advanced Manufacturing, National Research Council of Italy (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Rosaria Cozzolino
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
- Correspondence: (R.C.); (B.P.); Tel.: +39-0825-299111 (R.C.); +39-0881-630210 (B.P.)
| | - Antonia Corvino
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Maria Lucia Valeria de Chiara
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Bernardo Pace
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
- Correspondence: (R.C.); (B.P.); Tel.: +39-0825-299111 (R.C.); +39-0881-630210 (B.P.)
| | - Sergio Pelosi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Ilde Ricci
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Roberto Romaniello
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Maria Cefola
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
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Tănase (Butnariu) LA, Nistor OV, Mocanu GD, Andronoiu DG, Cîrciumaru A, Botez E. Effects of Heat Treatments on Various Characteristics of Ready-to-Eat Zucchini Purees Enriched with Anise or Fennel. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227964. [PMID: 36432071 PMCID: PMC9694702 DOI: 10.3390/molecules27227964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/09/2022] [Accepted: 11/12/2022] [Indexed: 11/19/2022]
Abstract
Galactagogue herbs, also known as natural lactation adjuvants, are frequently used to stimulate breast milk production. Due to their antioxidant activity and phenolic content, anise (Pimpinella anisum L.) and fennel (Foeniculum vulgare L.) were chosen to increase the added value of zucchini (Cucurbita pepo L.) purees. At the same time, this work aimed to determine the influence of heat treatment on various characteristics of the final product. The phytochemical content, color parameters, and rheological and textural parameters of zucchini purees enriched with herbal aqueous extracts were determined after processing and after one week of storage (4 °C). In the case of antioxidant activity, samples registered a variation between 6.62 ± 1.71 and 38.32 ± 3.85 µM Trolox/g DW for the samples processed by steam convection. The total difference color parameter (ΔE) increased seven times after one week of storage compared to samples at T0. Fennel and anise aqueous extracts helped improve the rheological behavior of zucchini samples both by steam and hot air convection. This study may serve as a springboard for future investigations and clinical trials into the scientific validity and safety of ready-to-eat foods with special destinations.
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Affiliation(s)
- Luiza-Andreea Tănase (Butnariu)
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Oana-Viorela Nistor
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
- Correspondence: ; Tel.: +40-336-130177; Fax: +40-236-460165
| | - Gabriel-Dănuț Mocanu
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Doina-Georgeta Andronoiu
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Adrian Cîrciumaru
- Cross-Border Faculty, “Dunărea de Jos” University of Galați, 111 Domnească Street, 800201 Galați, Romania
| | - Elisabeta Botez
- Faculty of Food Science and Engineering, “Dunărea de Jos“ University of Galați, 111 Domnească Street, 800201 Galați, Romania
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Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01158-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Rodolfi M, Rinaldi M, Caligiani A, Paciulli M, Lolli V, Chiancone B, Ganino T. Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03956-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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