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Valerga L, González RE, Pérez MB, Concellón A, Cavagnaro PF. Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation. PLANTS (BASEL, SWITZERLAND) 2023; 12:1297. [PMID: 36986985 PMCID: PMC10053824 DOI: 10.3390/plants12061297] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/03/2023] [Accepted: 03/10/2023] [Indexed: 06/19/2023]
Abstract
Fresh-cut produce have become widely popular, increasing vegetable consumption in many parts of the word. However, they are more perishable than unprocessed fresh vegetables, requiring cold storage to preserve their quality and palatability. In addition to cold storage, UV radiation has been used experimentally to try to increase nutritional quality and postharvest shelf life, revealing increased antioxidant levels in some fruits and vegetables, including orange carrots. Carrot is one of the main whole and fresh-cut vegetables worldwide. In addition to orange carrots, other root color phenotypes (e.g., purple, yellow, red) are becoming increasingly popular in some markets. The effect of the UV radiation and cold storage has not been explored in these root phenotypes. This study investigated the effect of postharvest UV-C radiation in whole and fresh-cut (sliced and shredded) roots of two purple, one yellow, and one orange-rooted cultivar, with regard to changes in concentration of total phenolics (TP) and hydroxycinnamic acids (HA), chlorogenic acid (CGA), total and individual anthocyanins, antioxidant capacity (by DPPH and ABTS), and superficial color appearance, monitoring such changes during cold storage. Results revealed that the UV-C radiation, the fresh-cut processing, and the cold storage influenced the content of antioxidant compounds and activities to varying extents, depending on the carrot cultivar, the degree of processing, and the phytochemical compound analyzed. UV-C radiation increased antioxidant capacity up to 2.1, 3.8, 2.5-folds; TP up to 2.0, 2.2, and 2.1-folds; and CGA up to 3.2, 6.6, and 2.5-folds, relative to UV-C untreated controls, for orange, yellow, and purple carrots, respectively. Anthocyanin levels were not significantly modified by the UV-C in both purple carrots evaluated. A moderate increase in tissue browning was found in some fresh-cut processed UV-C treated samples of yellow and purple but not orange roots. These data suggest variable potential for increasing functional value by UV-C radiation in different carrot root colors.
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Affiliation(s)
- Lucia Valerga
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Autónoma de Buenos Aires CP1425, Argentina
- Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Agropecuaria La Consulta, La Consulta, San Carlos, Mendoza M5567, Argentina
| | - Roxana E. González
- Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Agropecuaria La Consulta, La Consulta, San Carlos, Mendoza M5567, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Mendoza M5502, Argentina
| | - María B. Pérez
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Autónoma de Buenos Aires CP1425, Argentina
- Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Agropecuaria La Consulta, La Consulta, San Carlos, Mendoza M5567, Argentina
| | - Analía Concellón
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Autónoma de Buenos Aires CP1425, Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), La Plata B1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata B1900, Argentina
| | - Pablo F. Cavagnaro
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Autónoma de Buenos Aires CP1425, Argentina
- Instituto Nacional de Tecnología Agropecuaria (INTA) Estación Experimental Agropecuaria La Consulta, La Consulta, San Carlos, Mendoza M5567, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Chacras de Coria M5528, Argentina
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Villamil-Galindo E, Antunes-Ricardo M, Piagentini AM, Jacobo-Velázquez DA. Adding value to strawberry agro-industrial by-products through ultraviolet A-induced biofortification of antioxidant and anti-inflammatory phenolic compounds. Front Nutr 2022; 9:1080147. [PMID: 36570174 PMCID: PMC9769405 DOI: 10.3389/fnut.2022.1080147] [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: 10/25/2022] [Accepted: 11/18/2022] [Indexed: 12/12/2022] Open
Abstract
Background The revalorization of agro-industrial by-products by applying ultraviolet A (UVA) radiation to biofortify with phenolic compounds has been studied in recent times, showing improvements in the individual and total phenolic content and their bioactivity. Therefore, the main aim of this work was to optimize the biofortification process of phenolic compounds by UVA radiation to strawberry agro-industrial by-products (RF). Moreover, the effect of UVA radiation on the potential biological activity of the phenolics accumulated in RF due to the treatment was also determined. Methods The assays followed a factorial design with three variables at three levels: UVA dose (LOW, MEDIUM, and HIGH), storage temperature (5, 10, and 15°C), and storage time (0, 24, 48, and 72 h). At each experimental condition, phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) enzymatic activities, total phenolic compound content (TPC), phenolics profile (TPCHPLC), and agrimoniin content (AGN) were evaluated; and the optimal UVA dose, storage time, and temperature were determined. In vitro bioaccessibility of the accumulated phenolic compound was studied on RF tissue treated with UVA at optimal process conditions. The digested extracts were tested for antiproliferative activity in colorectal cancer cells, cellular antioxidant capacity, and anti-inflammatory activity. Results The results showed that applying UVA-HIGH (86.4 KJ/m2) treatment and storing the tissue for 46 h at 15°C increased PAL activity (260%), phenolic content (240%), and AGN (300%). The biofortification process improves the bioaccessibility of the main phenolic compound of RF by 9.8 to 25%. The digested optimum extract showed an IC50 for HT29 and Caco-2 cells of 2.73 and 5.43 μg/mL, respectively, and presented 60% cellular antioxidant capacity and 30% inhibition of NOX production. Conclusion The RF treated with UVA is an excellent source of phenolic compounds; specifically, ellagitannins and the UVA radiation proved to be efficient in biofortify RF, significantly improving the phenolic compounds content and their bioactive properties with adequate bioaccessibility, adding value to the strawberry agro-industrial by-products.
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Affiliation(s)
- Esteban Villamil-Galindo
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe, Argentina
| | - Marilena Antunes-Ricardo
- Tecnológico de Monterrey, The Institute for Obesity Research, Monterrey, Mexico,Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Monterrey, Mexico
| | - Andrea Marcela Piagentini
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Daniel A. Jacobo-Velázquez
- Tecnológico de Monterrey, The Institute for Obesity Research, Zapopan, Mexico,Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Zapopan, Mexico,*Correspondence: Daniel A. Jacobo-Velázquez,
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Multi-Target Alternative Approaches to Promoting Fresh-Cut Carrots' Bioactive and Fresh-like Quality. Foods 2022; 11:foods11162422. [PMID: 36010421 PMCID: PMC9407139 DOI: 10.3390/foods11162422] [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: 07/07/2022] [Revised: 08/02/2022] [Accepted: 08/09/2022] [Indexed: 11/16/2022] Open
Abstract
Fresh-cut fruits and vegetables, as near-fresh foods, are a quick and easy solution to a healthy and balanced diet. The rapid degradation of nutritional and sensory quality during the processing and storage of a product is critical and plant-type-dependent. The introduction of disruptive technological solutions in fresh-cut processing, which could maintain fresh-like quality with less environmental impact, is an emerging research concept. The application of abiotic stress treatments (heat shock and UV-C) induces metabolic responses and microbial effects in plant tissues, potentially slowing down several quality senescence pathways. The previously selected combined and single effects of heat shock (100 °C/45 s; in the whole root) and UV-C (2.5 kJ/m2) treatments and two packaging conditions (oriented polypropylene (OPP) vs. micro-perforated OPP films) on controlling critical degradation pathways of fresh-cut carrots and on promoting bioactive and sensory quality during storage (5 °C, 14 days) were studied. Among the tested combinations, synergistic effects on the quality retention of fresh-cut carrots were only attained for applying heat shock associated with micro-perforated OPP film packaging. Its effects on reducing (3.3 Log10 CFU/g) the initial contamination and controlling microbiological spoilage (counts below the threshold limit of 7.5 Log10 CFU/g), increasing the bioactive content (38% and 72% in total phenolic content and chlorogenic acid, respectively), and preserving fresh quality attributes prove to be a viable alternative technology for shredded carrot processing.
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Darré M, Vicente AR, Cisneros-Zevallos L, Artés-Hernández F. Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth. Foods 2022; 11:foods11050653. [PMID: 35267286 PMCID: PMC8909097 DOI: 10.3390/foods11050653] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 02/07/2022] [Accepted: 02/07/2022] [Indexed: 12/17/2022] Open
Abstract
Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms must avoid. However, many of the acclimation changes elicited by UV induce a wide range of positive effects in plant physiology through the elicitation of secondary antioxidant metabolites and natural defenses. Therefore, this fact has changed the original UV conception as a germicide and potentially damaging agent, leading to the concept that it is worthy of application in harvested commodities to take advantage of its beneficial responses. Four decades have already passed since postharvest UV radiation applications began to be studied. During this time, UV treatments have been successfully evaluated for different purposes, including the selection of raw materials, the control of postharvest diseases and human pathogens, the elicitation of nutraceutical compounds, the modulation of ripening and senescence, and the induction of cross-stress tolerance. Besides the microbicide use of UV radiation, the effect that has received most attention is the elicitation of bioactive compounds as a defense mechanism. UV treatments have been shown to induce the accumulation of phytochemicals, including ascorbic acid, carotenoids, glucosinolates, and, more frequently, phenolic compounds. The nature and extent of this elicitation have been reported to depend on several factors, including the product type, maturity, cultivar, UV spectral region, dose, intensity, and radiation exposure pattern. Even though in recent years we have greatly increased our understanding of UV technology, some major issues still need to be addressed. These include defining the operational conditions to maximize UV radiation efficacy, reducing treatment times, and ensuring even radiation exposure, especially under realistic processing conditions. This will make UV treatments move beyond their status as an emerging technology and boost their adoption by industry.
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Affiliation(s)
- Magalí Darré
- LIPA—Laboratorio de Investigación en Productos Agroindustriales, Universidad Nacional de La Plata, Calle 60 y 119 s/n, La Plata CP 1900, Argentina;
| | - Ariel Roberto Vicente
- LIPA—Laboratorio de Investigación en Productos Agroindustriales, Universidad Nacional de La Plata, Calle 60 y 119 s/n, La Plata CP 1900, Argentina;
- Correspondence:
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA;
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Murcia, Spain;
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Artés-Hernández F, Castillejo N, Martínez-Zamora L. UV and Visible Spectrum LED Lighting as Abiotic Elicitors of Bioactive Compounds in Sprouts, Microgreens and Baby Leaves. A Comprehensive Review Including Their Mode of Action. Foods 2022; 11:foods11030265. [PMID: 35159417 PMCID: PMC8834035 DOI: 10.3390/foods11030265] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 01/27/2023] Open
Abstract
According to social demands, the agri-food industry must elaborate convenient safe and healthy foods rich in phytochemicals while minimising processing inputs like energy consumption. Young plants in their first stages of development represent great potential. Objective: This review summarises the latest scientific findings concerning the use of UV and visible spectrum LED lighting as green, sustainable, and low-cost technologies to improve the quality of sprouts, microgreens, and baby leaves to enhance their health-promoting compounds, focusing on their mode of action while reducing costs and energy. Results: These technologies applied during growing and/or after harvesting were able to improve physiological and morphological development of sprouted seeds while increasing their bioactive compound content without compromising safety and other quality attributes. The novelty is to summarise the main findings published in a comprehensive review, including the mode of action, and remarking on the possibility of its postharvest application where the literature is still scarce. Conclusions: Illumination with UV and/or different regions of the visible spectrum during growing and shelf life are good abiotic elicitors of the production of phytochemicals in young plants, mainly through the activation of specific photoreceptors and ROS production. However, we still need to understand the mechanistic responses and their dependence on the illumination conditions.
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Artés-Hernández F, Castillejo N, Martínez-Zamora L, Martínez-Hernández GB. Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies. Foods 2021; 10:2534. [PMID: 34828814 PMCID: PMC8624109 DOI: 10.3390/foods10112534] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND Phytochemical, bioactive and nutraceutical compounds are terms usually found in the scientific literature related to natural compounds found in plants linked to health-promoting properties. Fruit and vegetable beverages (mainly juice and smoothies) are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant byproducts to enhance the content of bioactive compounds. OBJECTIVE This review aims to analyse the different green technologies applied in beverage processing with a fortification effect on their health promoting compounds. RESULTS Fortification can be performed by several strategies, including physical elicitors (e.g., processing technologies), plant/algae extract supplementation, and fermentation with probiotics, among others. Thermal processing technologies are conventionally used to ensure the preservation of food safety with a long shelf life, but this frequently reduces nutritional and sensory quality. However, green non-thermal technologies (e.g., UV, high-pressure processing, pulsed electric fields, ultrasounds, cold plasma, etc.) are being widely investigated in order to reduce costs and make possible more sustainable production processes without affecting the nutritional and sensory quality of beverages. CONCLUSIONS Such green processing technologies may enhance the content of phytochemical compounds through improvement of their extraction/bioaccessibility and/or different biosynthetic reactions that occurred during processing.
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Affiliation(s)
- Francisco Artés-Hernández
- Department of Agronomical Engineering & Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain; (N.C.); (L.M.-Z.); (G.B.M.-H.)
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Alegria C, Gonçalves EM, Moldão-Martins M, Abreu M. Influence of a heat-shock pre-treatment on wound-induced phenolic biosynthesis as an alternative strategy towards fresh-cut carrot processing. FOOD SCI TECHNOL INT 2021; 28:421-429. [PMID: 34078129 DOI: 10.1177/10820132211020837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
In fresh-cut vegetables, plant tissues are often challenged by (a)biotic stresses that act in combination, and the response to combinatorial stresses differs from that triggered by each individually. Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat application is a promising treatment in minimal processing, and its interference on the wound-induced response is produce-dependent. In carrot, two-combined stress effects were evaluated: peel removal vs. shredding, and heat application (100 °C/45 s) vs. shredding, on changes in total phenolic content (TPC) during 10 days (5 °C). By applying the first stress combination, a decrease in TPC was verified on day 0 (∼50%), ascribed to the high phenolic content of peels. Recovery of initial fresh carrot levels was achieved after 7 days owing to phenolic biosynthesis induced by shredding. For the second combination, changes in TPC, phenylalanine-ammonia-lyase (PAL), and peroxidase (POD) activity of untreated (Ctr) and heat-treated (HS) peeled shredded carrot samples were evaluated during 10 days. The heat-shock did not suppress phenolic biosynthesis promoted by PAL, although there was a two-day delay in TPC increments. Notwithstanding, phenolic accumulation after 10 days exceeded raw material TPC content. Also, the decrease in POD activity (30%) could influence quality degradation during storage.
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Affiliation(s)
- Carla Alegria
- Centre for Ecology, Evolution and Environmental Changes, Universidade de Lisboa, Lisboa, Portugal.,INIAV - Instituto Nacional de Investigação Agrária e Veterinária, I.P., Oeiras, Portugal
| | - Elsa M Gonçalves
- INIAV - Instituto Nacional de Investigação Agrária e Veterinária, I.P., Oeiras, Portugal.,GeoBioTec - GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - Margarida Moldão-Martins
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
| | - Marta Abreu
- INIAV - Instituto Nacional de Investigação Agrária e Veterinária, I.P., Oeiras, Portugal.,LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisboa, Portugal
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López-Gómez A, Ros-Chumillas M, Navarro-Martínez A, Barón M, Navarro-Segura L, Taboada-Rodríguez A, Marín-Iniesta F, Martínez-Hernández GB. Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life. Foods 2021; 10:foods10061196. [PMID: 34073204 PMCID: PMC8228756 DOI: 10.3390/foods10061196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 05/20/2021] [Accepted: 05/24/2021] [Indexed: 11/16/2022] Open
Abstract
The use of vapour of essential oils (EOs) through an innovative pilot-plant packaging device was studied to preserve the quality of sliced mushrooms during storage. A mix of EOs (eugenol, bergamot EO, and grapefruit EO) was vaporized (100 and 125 µL L−1) and applied during packaging of sliced mushrooms under modified atmosphere packaging (MAP); then, the product quality was studied during cold storage up to 12 days. The highest colour changes of EOs125 samples, which were observed in the mushroom stipe, were not observed with the EOs100 atmosphere. Thus, the high polyphenoloxidase activity observed in untreated samples after 5–7 days was highly controlled with the vapour EOs atmospheres. Furthermore, the visual appearance scores of EOs100 samples were still over the limit of usability, while untreated samples were already below this threshold after 5 days of storage. A strong bacteriostatic effect was achieved with vapour EOs, reducing the Pseudomonas spp. (the main microbial genus in cultivated mushrooms) growth by ≈1.7 log CFU g−1, regardless of the EOs dose, after 12 days. The activity of phenyl ammonia lyase was also reduced up to ≈0.4 enzymatic units with the EOs100 treatment. Conclusively, packaging of sliced mushrooms under an atmosphere enriched with 100 µL L−1 EOs vapour highly controlled the quality loss of sliced mushrooms owing to their enzymatic inhibition and high bacteriostatic effect.
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Affiliation(s)
- Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (M.R.-C.); (A.N.-M.); (M.B.); (L.N.-S.)
- Correspondence: (A.L.-G.); (G.B.M.-H.); Tel.: +34-968325516 (A.L.-G.)
| | - María Ros-Chumillas
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (M.R.-C.); (A.N.-M.); (M.B.); (L.N.-S.)
| | - Alejandra Navarro-Martínez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (M.R.-C.); (A.N.-M.); (M.B.); (L.N.-S.)
| | - Marta Barón
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (M.R.-C.); (A.N.-M.); (M.B.); (L.N.-S.)
| | - Laura Navarro-Segura
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (M.R.-C.); (A.N.-M.); (M.B.); (L.N.-S.)
| | - Amaury Taboada-Rodríguez
- Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.T.-R.); (F.M.-I.)
| | - Fulgencio Marín-Iniesta
- Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.T.-R.); (F.M.-I.)
| | - Ginés Benito Martínez-Hernández
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, Campus Muralla del Mar, 30202 Cartagena, Spain
- Correspondence: (A.L.-G.); (G.B.M.-H.); Tel.: +34-968325516 (A.L.-G.)
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Artés-Hernández F, Robles PA, Gómez PA, Tomás-Callejas A, Artés F, Martínez-Hernández GB. Quality Changes of Fresh-Cut Watermelon During Storage as Affected by Cut Intensity and UV-C Pre-treatment. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02587-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Castillejo N, Martínez-Hernández GB, Artés-Hernández F. Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce. FOOD SCI TECHNOL INT 2021; 27:734-745. [PMID: 33423548 DOI: 10.1177/1082013220983100] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity -TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.
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Affiliation(s)
- Noelia Castillejo
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena, Cartagena, Spain
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Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots. Foods 2020; 9:foods9101515. [PMID: 33096865 PMCID: PMC7589261 DOI: 10.3390/foods9101515] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/09/2020] [Accepted: 10/18/2020] [Indexed: 12/14/2022] Open
Abstract
Carrots contain a significant content of phenolic compounds, mainly phenolic acids. Technological processing of carrots inflicts wounding stress and induces accumulation of these compounds, especially caffeic acid derivatives, in the periderm tissue. In this study, the effect of minimal processing (polishing, washing, peeling, and grating) on the retention of soluble phenolic acids in carrots was monitored during cold storage. Storage for up to 4 weeks and 24 h was used for whole and grated carrot samples, respectively. Total phenolic acid levels found in differently processed carrots varied greatly at the beginning of the storage period and on dry weight basis they ranged from 228 ± 67.9 mg/kg (grated carrot) to 996 ± 177 mg/kg (machine washed). In each case, processing followed by storage induced phenolic acid accumulation in the carrots. At the end of the experiment (4 weeks at +8 °C), untreated and machine-washed carrots contained ca. 4-fold more phenolic acids than at day 0. Similarly, polished carrots contained 9-fold and peeled carrots 31-fold more phenolic acids than at day 0. The phenolic acid content in grated carrot doubled after 24 h storage at +4 °C. Individual phenolic acids were characterized by high resolution mass spectrometry. MS data strongly suggest the presence of daucic acid conjugates of phenolic acids in carrot. Storage time did not have statistically similar effect on all compounds and generally in a way that dicaffeoyldaucic acid had the highest increase. This research provides important information for primary production, packaging, catering, the fresh-cut industry and consumers regarding the selection of healthier minimally processed carrots.
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Designing Next-Generation Functional Food and Beverages: Combining Nonthermal Processing Technologies and Postharvest Abiotic Stresses. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09244-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Mohammed HESH, Suliman AERE, Ahmed AERAE, Ebrahim MA. Ultraviolet Effect on Faba Bean Seed Quality During Storage. ASIAN JOURNAL OF PLANT SCIENCES 2019; 19:26-34. [DOI: 10.3923/ajps.2020.26.34] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Collado E, Venzke Klug T, Martínez-Hernández GB, Artés-Hernández F, Martínez-Sánchez A, Aguayo E, Artés F, Fernández JA, Gómez PA. UV-C pretreatment of fresh-cut faba beans ( Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption. FOOD SCI TECHNOL INT 2019; 26:140-150. [PMID: 31544525 DOI: 10.1177/1082013219873227] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Faba beans have a short shelf life which is even reduced after fresh-cut processing mainly due to browning and dehydration. In that sense, the effects of a UV-C treatment (3 kJ m-2), compared with non-exposed beans (CTRL), were studied on the sensory and microbial quality, and bioactive and anti-nutritional content of fresh-cut faba beans (cv. Muchamiel) during storage at 5 ℃. The effect of a domestic microwaving (3 min, 900 W) on bioactive and anti-nutritional compounds of fresh seeds prior to consumption at each sampling time was also studied. UV-C treatment extended the fresh-cut faba bean shelf life from 7 to 10 days with browning score (the main sensory parameter adversely affected) of 8 and 1 log unit lower than CTRL at day 10. UV-C did not negatively affect the total antioxidant capacity of samples during storage. The phytic acid and raffinose contents decreased by 30/40%, respectively, after 10 days, without influence of the UV-C treatment. Microwaving reduced the phytic acid and condensed tannins contents by 30% in those samples stored for up to six days, with low microwaving effect in the last storage days. Nevertheless, UV-C improved the condensed tannins reductions through storage (≈30%) compared with non-irradiated samples.
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Affiliation(s)
- Elena Collado
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Cartagena, Spain
| | - Tâmmila Venzke Klug
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Cartagena, Spain.,Department of Food Engineering, UPCT, Cartagena, Spain
| | - Ginés Benito Martínez-Hernández
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Cartagena, Spain.,Department of Food Engineering, UPCT, Cartagena, Spain
| | - Francisco Artés-Hernández
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Cartagena, Spain.,Department of Food Engineering, UPCT, Cartagena, Spain
| | - Ascensión Martínez-Sánchez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Cartagena, Spain.,Department of Food Engineering, UPCT, Cartagena, Spain
| | - Encarna Aguayo
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Cartagena, Spain.,Department of Food Engineering, UPCT, Cartagena, Spain
| | - Francisco Artés
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Cartagena, Spain.,Department of Food Engineering, UPCT, Cartagena, Spain
| | - Juan A Fernández
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Cartagena, Spain.,Department of Horticulture, UPCT, Cartagena, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Cartagena, Spain
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Viacava F, Santana-Gálvez J, Heredia-Olea E, Pérez-Carrillo E, Jacobo-Velázquez DA. Combined application of wounding stress and extrusion as an innovative tool to obtain carrot powders with modified functional properties. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1624621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Fernando Viacava
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Zapopan, Mexico
| | - Jesús Santana-Gálvez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Zapopan, Mexico
| | - Erick Heredia-Olea
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Mexico
| | - Esther Pérez-Carrillo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Mexico
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High hydrostatic pressure treatments trigger de novo carotenoid biosynthesis in papaya fruit (Carica papaya cv. Maradol). Food Chem 2019; 277:362-372. [DOI: 10.1016/j.foodchem.2018.10.102] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 09/17/2018] [Accepted: 10/22/2018] [Indexed: 11/22/2022]
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17
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Surjadinata BB, Jacobo-Velázquez DA, Cisneros-Zevallos L. UVA, UVB and UVC Light Enhances the Biosynthesis of Phenolic Antioxidants in Fresh-Cut Carrot through a Synergistic Effect with Wounding. Molecules 2017; 22:E668. [PMID: 28441769 PMCID: PMC6154643 DOI: 10.3390/molecules22040668] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 04/13/2017] [Accepted: 04/21/2017] [Indexed: 11/29/2022] Open
Abstract
Previously, we found that phenolic content and antioxidant capacity (AOX) in carrots increased with wounding intensity. It was also reported that UV radiation may trigger the phenylpropanoid metabolism in plant tissues. Here, we determined the combined effect of wounding intensity and UV radiation on phenolic compounds, AOX, and the phenylalanine ammonia-lyase (PAL) activity of carrots. Accordingly, phenolic content, AOX, and PAL activity increased in cut carrots with the duration of UVC radiation, whereas whole carrots showed no increase. Carrot pies showed a higher increase compared to slices and shreds. Phenolics, AOX, and PAL activity also increased in cut carrots exposed to UVA or UVB. The major phenolics were chlorogenic acid and its isomers, ferulic acid, and isocoumarin. The type of UV radiation affected phenolic profiles. Chlorogenic acid was induced by all UV radiations but mostly by UVB and UVC, ferulic acid was induced by all UV lights to comparable levels, while isocoumarin and 4,5-diCQA was induced mainly by UVB and UVC compared to UVA. In general, total phenolics correlated linearly with AOX for all treatments. A reactive oxygen species (ROS) mediated hypothetical mechanism explaining the synergistic effect of wounding and different UV radiation stresses on phenolics accumulation in plants is herein proposed.
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Affiliation(s)
- Bernadeth B Surjadinata
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 778432-133, USA.
| | - Daniel A Jacobo-Velázquez
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico.
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 778432-133, USA.
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