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Liao BK, Goh AP, Lio CI, Hsiao HI. Kinetic models applied to quality change and shelf-life prediction of fresh-cut pineapple in food cold chain. Food Chem 2024; 437:137803. [PMID: 37926029 DOI: 10.1016/j.foodchem.2023.137803] [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: 10/27/2022] [Revised: 09/16/2023] [Accepted: 10/17/2023] [Indexed: 11/07/2023]
Abstract
This study developed a predictive model of the remaining shelf-life of fresh-cut pineapple by considering microbial, chemical, and sensory indicators under storage temperatures.The effect of temperature on quality indices (Ea)was29.57-96.8 kJ/mol. The acceptable limits for vitamin C loss and weight loss for fresh-cut pineapple were 27.71 mg/100 g fresh weight and 4.32 %, respectively, in accordance with cutoffs determined on the basis of sensory changes. Key quality indicators that could predict the remaining shelf-life between 5 °C and 25 °C were the TVC and WL. Vitamin C loss was only suitable when storage temperature was above 10 °C. The remaining shelf-life in a real supply chain in terms of the TVC, vitamin C loss, and WL were 9.9, 3.5, and 4 days, respectively. Overall, the shelf-life prediction model developed using selected key indicators may help in managing temperature in the fresh-cut fruit supply chain and improving storage shelf-life.
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Affiliation(s)
- Bo-Kai Liao
- Department of Aquaculture, National Taiwan Ocean University, Taiwan, ROC
| | - Ai Ping Goh
- Department of Food Science, National Taiwan Ocean University, Taiwan, ROC.
| | - Chong In Lio
- Department of Food Science, National Taiwan Ocean University, Taiwan, ROC
| | - Hsin-I Hsiao
- Department of Food Science, National Taiwan Ocean University, Taiwan, ROC.
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2
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de Melo Rodrigues YJ, dos Santos NR, Lordelo Guimarães Tavares PP, Eugênia de Oliveira Mamede M, Menezes-Filho JA. Macro and trace element compositions and physicochemical parameters of guajiru fruits ( Chrysobalanus icaco l.) from two Brazilian states. Heliyon 2023; 9:e20291. [PMID: 37767506 PMCID: PMC10520804 DOI: 10.1016/j.heliyon.2023.e20291] [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: 01/24/2023] [Revised: 08/29/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Chrysobalanus icaco L. is a tree found in America and Africa. In Brazil it can be found in the biome along the coast. It has great food potential and its fruits, named guajiru, are consumed by fishing communities in natura and processed as jams and jellies. However, the literature on this tree species is limited. This study aims to describe the element contents and physicochemical characteristics of the C. icaco fruits from two regions in Brazil and investigate if they influence its sensory characteristics. The fruits were collected in the Northeastern region of Brazil in Maracajaú, State of Rio Grande do Norte (RN) and in Salvador, Bahia (BA). The morphometric characteristics, color, texture, and sensory analyses were carried out on the fruits in natura, and the physicochemical analyses and mineral profile on the pulp homogenized with the peel. The mineral profile showed K > Na > Mn > Mg > Ca > Fe > Mn > Cu > Zn > Ni > Cr, varying from 206 mg/100g (K) to 0.87 μg/100 g (Cr). The fruits from RN presented higher levels of trace and macronutrients, which affected the sensory characteristics, mainly the flavor, and led to better acceptance of these samples as compared to those from BA. The results suggest that C. icaco fruits present a good nutritional profile and sensory acceptance and hence their commercialization could be stimulated as a table fruit or mixed with other fruits.
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Affiliation(s)
- Ynayara Joane de Melo Rodrigues
- Graduate program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, Brazil
| | - Nathália Ribeiro dos Santos
- Graduate Program in Pharmacy (PPGFAR), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, Brazil
| | - Pedro Paulo Lordelo Guimarães Tavares
- Graduate program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, Brazil
| | - Maria Eugênia de Oliveira Mamede
- Graduate program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, Brazil
| | - José Antônio Menezes-Filho
- Graduate program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, Brazil
- Graduate Program in Pharmacy (PPGFAR), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, Brazil
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3
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Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints. Food Res Int 2022; 162:112076. [DOI: 10.1016/j.foodres.2022.112076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 10/08/2022] [Accepted: 10/22/2022] [Indexed: 11/22/2022]
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4
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Dieye M, Ndiaye ND, Bassama J, Mertz C, Bugaud C, Diatta P, Cissé M. Storage Time as an Index for Varietal Prediction of Mango Ripening: A Systemic Approach Validated on Five Senegalese Varieties. Foods 2022; 11:foods11233759. [PMID: 36496567 PMCID: PMC9740562 DOI: 10.3390/foods11233759] [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: 10/09/2022] [Revised: 11/12/2022] [Accepted: 11/17/2022] [Indexed: 11/25/2022] Open
Abstract
Mangifera indica species presents a wide varietal diversity in terms of fruit size and morphology and also of physicochemical and organoleptic properties of the pulp. In Senegal, in addition to the well-known export varieties, such as 'Kent', local varieties have been little studied particularly during ripening. This study aims to propose prediction models integrating variables deduced from varietal characteristics. Five mango varieties ('Diourou', 'Papaye', 'Sierraleone', 'Boukodiekhal' and 'Sewe') endemic to Senegal were characterized at harvest and followed during ripening storage. Caliber parameters were determined at green-mature stage as well as storage (25 °C) weight losses. Considering the 'ripening storage time' (RST) variable as ripeness level index, intra-varietal prediction models were built by multi-linear regression (R2 = 0.98) using pulp pH, soluble solid content (SSC) and Hue angle. In addition to these physicochemical parameters, variety-specific size, shape and weight loss parameters, were additional variables in multi-linear models (R2 = 0.97) for multi-varietal prediction of RST. Results showed that storage time, which was the most influential factor on the pH, SSC and Hue, can be used as a response for varietal prediction of mango ripening. As a decision support tool, theses statistical models, validated on two seasons, will contribute to reduce post-harvest losses and enhance mango value chain through a better ripening process monitoring.
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Affiliation(s)
- Mor Dieye
- Institut de Technologie Alimentaire (ITA) Route des Pères Maristes, Hann Bel Air, Dakar BP 2765, Senegal
- Laboratoire d’Electrochimie et des Procédés Membranaires, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Dakar BP 5005, Senegal
- Correspondence: ; Tel.: +221-772-442-322
| | - Nafissatou Diop Ndiaye
- Institut de Technologie Alimentaire (ITA) Route des Pères Maristes, Hann Bel Air, Dakar BP 2765, Senegal
| | - Joseph Bassama
- Faculté des Sciences Agronomiques, Aquaculture et Technologie Alimentaire, Université Gaston Berger de Saint-Louis, Route de Ngallèle, Saint-Louis BP 234, Senegal
| | - Christian Mertz
- CIRAD, UMR Qualisud, 34398 Montpellier, France
- Qualisud, Univ Montpellier, Institut Agro, CIRAD, Avignon Université, Université de la Réunion, 34398 Montpellier, France
| | - Christophe Bugaud
- CIRAD, UMR Qualisud, 34398 Montpellier, France
- Qualisud, Univ Montpellier, Institut Agro, CIRAD, Avignon Université, Université de la Réunion, 34398 Montpellier, France
| | - Paterne Diatta
- Centre de Recherches Agricoles (CRA) de Djibélor (Ziguinchor), Institut Sénégalais de Recherches Agricoles (ISRA), Hann Bel Air, Route des Hydrocarbures, Dakar BP 3120, Senegal
| | - Mady Cissé
- Laboratoire d’Electrochimie et des Procédés Membranaires, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Dakar BP 5005, Senegal
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5
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Muñoz P, Almajano MP, Álvarez C, Hidalgo GI, Munné-Bosch S. Mixing fruits in ready-to-eat packaging leads to physiological changes that modify quality attributes and antioxidant composition. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Leneveu‐Jenvrin C, Apicella A, Bradley K, Meile J, Chillet M, Scarfato P, Incarnato L, Remize F. Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango (
Mangifera indica
cv. José). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15600] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Charlène Leneveu‐Jenvrin
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- UMR QualiSud, Université de La Réunion Saint Pierre France
| | - Annalisa Apicella
- Department of Industrial Engineering University of Salerno Via Giovanni Paolo II Salerno Italy
| | - Kelly Bradley
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- UMR QualiSud, Université de La Réunion Saint Pierre France
| | - Jean‐Christophe Meile
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- CIRAD, UMR QualiSud Saint Pierre France
| | - Marc Chillet
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- CIRAD, UMR QualiSud Saint Pierre France
| | - Paola Scarfato
- Department of Industrial Engineering University of Salerno Via Giovanni Paolo II Salerno Italy
| | - Loredana Incarnato
- Department of Industrial Engineering University of Salerno Via Giovanni Paolo II Salerno Italy
| | - Fabienne Remize
- QualiSud, Université Montpellier, CIRAD, Montpellier SupAgro, Université d'Avignon, Université de La Réunion Montpellier France
- UMR QualiSud, Université de La Réunion Saint Pierre France
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7
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Leneveu-Jenvrin C, Quentin B, Assemat S, Hoarau M, Meile JC, Remize F. Changes of Quality of Minimally-Processed Pineapple ( Ananas comosus, var. 'Queen Victoria') during Cold Storage: Fungi in the Leading Role. Microorganisms 2020; 8:microorganisms8020185. [PMID: 32012867 PMCID: PMC7074791 DOI: 10.3390/microorganisms8020185] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/20/2020] [Accepted: 01/27/2020] [Indexed: 11/16/2022] Open
Abstract
Minimally-processed pineapple stored under refrigerated conditions is highly perishable. We aimed to characterize the evolution of physicochemical, sensory and microbiological quality during cold storage. Pineapple batches were sampled from several locations in Reunion Island and then minimally processed. In the processing step, the variability of firmness and counts of yeasts and molds were observed. Moreover, correlations between the sampling season and pH and b* color component, as well as between fungal population and b* parameter were observed. During storage, the visual aspect of pineapple cuts changed to brown and shiny, whereas olfactive descriptors shifted from fruity descriptors and fresh to fermented, alcoholic and milky. The values for pH, TA and TSS did not significantly vary according to storage time. A decrease in firmness and C* color parameter was observed. Yeast and mold counts were significantly higher after 7 days of storage. The diversity in yeasts and molds was mainly dependent on the considered batches observed from PCR-DGGE profiles. Fungal species were isolated from spoiled pineapple cuts. The implication of Penicilllium citrtrinum, Talaromyces amestolkiae, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, and Meyerozyma caribbica in the spoilage of minimally-processed pineapple cuts was further demonstrated.
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Affiliation(s)
- Charlène Leneveu-Jenvrin
- QualiSud, Univ de La Réunion, CIRAD, Univ Montpellier, Montpellier SupAgro, Univ d’Avignon, 2 rue J. Wetzell, F-97490 Sainte Clotilde, France; (B.Q.); (F.R.)
- Correspondence:
| | - Baptiste Quentin
- QualiSud, Univ de La Réunion, CIRAD, Univ Montpellier, Montpellier SupAgro, Univ d’Avignon, 2 rue J. Wetzell, F-97490 Sainte Clotilde, France; (B.Q.); (F.R.)
| | - Sophie Assemat
- CIRAD, UMR QualiSud, F-97410 Saint Pierre, La Réunion, France; (S.A.); (M.H.); jean-christophe. (J.-C.M.)
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d’Avignon, Univ de La Réunion, F-34000 Montpellier, France
| | - Mathilde Hoarau
- CIRAD, UMR QualiSud, F-97410 Saint Pierre, La Réunion, France; (S.A.); (M.H.); jean-christophe. (J.-C.M.)
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d’Avignon, Univ de La Réunion, F-34000 Montpellier, France
| | - Jean-Christophe Meile
- CIRAD, UMR QualiSud, F-97410 Saint Pierre, La Réunion, France; (S.A.); (M.H.); jean-christophe. (J.-C.M.)
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d’Avignon, Univ de La Réunion, F-34000 Montpellier, France
| | - Fabienne Remize
- QualiSud, Univ de La Réunion, CIRAD, Univ Montpellier, Montpellier SupAgro, Univ d’Avignon, 2 rue J. Wetzell, F-97490 Sainte Clotilde, France; (B.Q.); (F.R.)
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8
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Temporal changes in the spatial distribution of physicochemical properties during postharvest ripening of mango fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00348-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Leal IL, Silva Rosa YC, Silva Penha J, Cruz Correia PR, Silva Melo P, Guimarães DH, Barbosa JDV, Druzian JI, Machado BAS. Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state. J Appl Polym Sci 2019. [DOI: 10.1002/app.48150] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Ingrid Lessa Leal
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
- Food Science Program, Pharmacy FacultyFederal University of Bahia, Ademar de Barros Avenue, Ondina 40170‐115 Salvador Bahia Brazil
| | - Yasmin Carolino Silva Rosa
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Josenai Silva Penha
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Paulo Romano Cruz Correia
- Food Science Program, Pharmacy FacultyFederal University of Bahia, Ademar de Barros Avenue, Ondina 40170‐115 Salvador Bahia Brazil
| | - Pollyana Silva Melo
- Department of Materials EngineeringUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Danilo Hansen Guimarães
- Department of Materials EngineeringUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Josiane Dantas Viana Barbosa
- Health Institute of TechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
| | - Janice Izabel Druzian
- Food Science Program, Pharmacy FacultyFederal University of Bahia, Ademar de Barros Avenue, Ondina 40170‐115 Salvador Bahia Brazil
| | - Bruna Aparecida Souza Machado
- Department of Food and BiotechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
- Health Institute of TechnologyUniversity Center SENAI/CIMATEC, National Service of Industrial Learning – SENAI, Orlando Gomes Avenue, 1845 ‐ Piatã 41650‐010 Salvador Bahia Brazil
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10
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The influence of pulsed light exposure mode on quality and bioactive compounds of fresh-cut mangoes. Journal of Food Science and Technology 2017; 54:2332-2340. [PMID: 28740290 DOI: 10.1007/s13197-017-2673-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/24/2017] [Accepted: 04/26/2017] [Indexed: 10/19/2022]
Abstract
This study investigated the effect of pulsed light (PL) on the respiratory rate, quality (firmness, color and soluble solid content), bioactive compounds (ascorbate and carotenoid) and total antioxidant activity of fresh-cut "Tommy Atkins" mangoes. Fresh-cut mangoes were subjected to PL treatments: control (0P), 1 pulse (1P; 0.7 J cm-2), 4 successive pulses (4P; 2.80 J cm-2) and 1 pulse per day for 4 days (1P4D; 2.80 J cm-2) before storage for 7 days at 6 °C. The 1P and the 4P treatments reduced fresh mass loss during storage, while 4P-treated samples also showed a slower decline of yellow color, as shown by parameter b and overall better visual appearance. After 7 days of storage, total ascorbate content was 40% higher in the 1P4D treatment than in control, whereas total carotenoid content (0.894 mg g-1 FM) and total antioxidant activity (144 μmol trolox 100 g-1 FM) were the highest in the 4P-treated samples. Results suggest that PL mode of application is more important than the fluence or final dose received by fresh-cut mangoes; moreover, 4P is an effective method to preserve, or even improve quality of fresh-cut mangoes.
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11
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Sharma S, Rao TVR. Responses of fresh-cut products of four mango cultivars under two different storage conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1689-1702. [PMID: 28559628 PMCID: PMC5430201 DOI: 10.1007/s13197-017-2601-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/10/2017] [Accepted: 03/21/2017] [Indexed: 10/19/2022]
Abstract
Due to availability of minimally processed products, the consumption of fresh produce has increased over recent years. The present study has been undertaken with the objective of screening of four mango cultivars ('Kesar', 'Rajapuri', 'Totapuri' and 'Ladvo') for evaluating the consequences of minimal processing on their quality attributes under storage at two different temperatures (5 ± 1 °C, 95% RH and 10 ± 1 °C, 87% RH) up to 12 days. The result of the study revealed significant impacts of low temperature storage on the quality parameters of fresh-cut mango cultivars. The evaluated bioactive compounds such as total phenolics, vitamin C and carotenoids were better retained in the samples stored at 5 °C as compared with that of 10 °C. Moreover, the storage of fresh-cut mango cultivars at 5 °C showed lower water loss and microbial contamination. Sensory analyses revealed that the storage of fresh-cut mango cultivars at 10 °C influenced overall acceptability due to changes in their visual perception, though taste, odor and firmness were less affected. This study revealed a significant variation in the storability of fresh-cut mango cultivars with respect to the storage temperature. Among currently studied four cultivars of mango, slices of 'Totapuri' showed comparatively the least change in color, firmness and sensory properties during storage at 5 and 10 °C and it can be a potential cultivar for fresh-cut processing.
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Affiliation(s)
- Sonu Sharma
- P. G. Department of Biosciences, Sardar Patel University, Sardar Patel Maidan, Vadtal Road, Vallabh Vidyanagar, Gujarat 388 120 India
| | - Tadapaneni Venkata Ramana Rao
- P. G. Department of Biosciences, Sardar Patel University, Sardar Patel Maidan, Vadtal Road, Vallabh Vidyanagar, Gujarat 388 120 India
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12
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Cefola M, De Bonis MV, Pace B. Preliminary modeling of the visual quality of broccoli along the cold chain. ACTA ACUST UNITED AC 2017. [DOI: 10.1016/j.eaef.2016.11.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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