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Magri A, Malorni L, Cozzolino R, Adiletta G, Siano F, Picariello G, Cice D, Capriolo G, Nunziata A, Di Matteo M, Petriccione M. Agronomic, Physicochemical, Aromatic and Sensory Characterization of Four Sweet Cherry Accessions of the Campania Region. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12030610. [PMID: 36771694 PMCID: PMC9921131 DOI: 10.3390/plants12030610] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/23/2023] [Accepted: 01/27/2023] [Indexed: 05/27/2023]
Abstract
Sweet cherries (Prunus avium L.) are greatly appreciated fruits worldwide due to their taste, color, nutritional value, and beneficial health effects. The characterization of autochthonous germplasm allows to identify genotypes that possess superior characteristics compared to standard cultivars. In this work, four accessions of sweet cherry from the Campania region (Limoncella, Mulegnana Riccia, Mulegnana Nera and Montenero) were investigated for their morpho-physiological, qualitative, aromatic, and sensorial traits in comparison with two standard cultivars (Ferrovia and Lapins). A high variability in the pomological traits resulted among the samples. Montenero showed comparable fruit weight and titratable acidity to Ferrovia and Lapins, respectively. The highest total soluble solid content was detected in Mulegnana Riccia. A considerable variability in the skin and pulp color of the cherries was observed, varying from yellow-red in Limoncella to a dark red color in Montenero. Mulegnana Nera showed the highest content of polyphenols, flavonoids, anthocyanins, and ascorbic acid compared to the standard cultivars. Volatile organic compounds profile analysis identified 34 volatile compounds, 12 of which were observed at different concentrations in all the sweet cherry genotypes while the others were genotype-dependent. Conservation and cultivation of autochthonous accessions with suitable nutritional and morpho-physiologic characteristics promotes our agrobiodiversity knowledge and allows to better plan future breeding programs.
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Affiliation(s)
- Anna Magri
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies (DiSTABiF), University of Campania Luigi Vanvitelli, Via Vivaldi 43, 81100 Caserta, Italy
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits, and Citrus Crops, 81100 Caserta, Italy
| | - Livia Malorni
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Rosaria Cozzolino
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Giuseppina Adiletta
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
| | - Francesco Siano
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Gianluca Picariello
- Institute of Food Science, National Research Council (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Danilo Cice
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits, and Citrus Crops, 81100 Caserta, Italy
| | - Giuseppe Capriolo
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits, and Citrus Crops, 81100 Caserta, Italy
| | - Angelina Nunziata
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits, and Citrus Crops, 81100 Caserta, Italy
| | - Marisa Di Matteo
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
| | - Milena Petriccione
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruits, and Citrus Crops, 81100 Caserta, 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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Deklerck V, Fowble KL, Coon AM, Espinoza EO, Beeckman H, Musah RA. Opportunities in phytochemistry, ecophysiology and wood research via laser ablation direct analysis in real time imaging-mass spectrometry. THE NEW PHYTOLOGIST 2022; 234:319-331. [PMID: 34861069 DOI: 10.1111/nph.17893] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 11/11/2021] [Indexed: 06/13/2023]
Abstract
Analysis of wood transects in a manner that preserves the spatial distribution of the metabolites present is highly desirable to among other things: (1) facilitate ecophysiology studies that reveal the association between chemical make-up and environmental factors or climatic events over time; and (2) investigate the mechanisms of the synthesis and trafficking of small molecules within specialised tissues. While a variety of techniques could be applied to achieve these goals, most remain challenging and impractical. Laser ablation direct analysis in real time imaging-mass spectrometry (LADI-MS) was successfully used to survey the chemical profile of wood, while also preserving the small-molecule spatial distributions. The tree species Entandrophragma candollei Harms, Millettia laurentii DeWild., Pericopsis elata (Harms) Meeuwen, Dalbergia nigra (Vell.) Benth. and Dalbergia normandii Bosser & R.Rabev were analysed. Several compounds were associated with anatomical features. A greater diversity was detected in the vessels and parenchyma compared with the fibres. Analysis of single vessels revealed that the chemical fingerprint used for timber identification is mainly determined by vessel content. Laser ablation direct analysis in real time imaging-mass spectrometry offers unprecedented opportunities to investigate the distribution of metabolites within wood samples, while circumventing the issues associated with previous methods. This technique opens up new vistas for the discovery of small-molecule biomarkers that are linked to environmental events.
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Affiliation(s)
- Victor Deklerck
- Department of Chemistry, University at Albany, State University of New York, 1400 Washington Avenue, Albany, NY, 12222, USA
- Royal Botanic Gardens, Kew, Richmond,, TW9 3AE, UK
| | - Kristen L Fowble
- Department of Chemistry, University at Albany, State University of New York, 1400 Washington Avenue, Albany, NY, 12222, USA
| | - Allix M Coon
- Department of Chemistry, University at Albany, State University of New York, 1400 Washington Avenue, Albany, NY, 12222, USA
| | - Edgard O Espinoza
- US National Fish and Wildlife Forensic Laboratory, 1490 East Main Street, Ashland, OR, 97520, USA
| | - Hans Beeckman
- Service of Wood Biology, Royal Museum for Central Africa (RMCA), Leuvensesteensweg 13, Tervuren, 3080, Belgium
| | - Rabi A Musah
- Department of Chemistry, University at Albany, State University of New York, 1400 Washington Avenue, Albany, NY, 12222, USA
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Mineral Content and Volatile Profiling of Prunus avium L. (Sweet Cherry) By-Products from Fundão Region (Portugal). Foods 2022; 11:foods11050751. [PMID: 35267384 PMCID: PMC8909425 DOI: 10.3390/foods11050751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/26/2022] [Accepted: 03/03/2022] [Indexed: 11/30/2022] Open
Abstract
Large amounts of Prunus avium L. by-products result from sweet cherry production and processing. This work aimed to evaluate the mineral content and volatile profiling of the cherry stems, leaves, and flowers of the Saco cultivar collected from the Fundão region (Portugal). A total of 18 minerals were determined by ICP-MS, namely 8 essential and 10 non-essential elements. Phosphorus (P) was the most abundant mineral, while lithium (Li) was detected in trace amounts. Three different preparations were used in this work to determine volatiles: hydroethanolic extracts, crude extracts, and aqueous infusions. A total of 117 volatile compounds were identified using HS-SPME/GC-MS, distributed among different chemical classes: 31 aldehydes, 14 alcohols, 16 ketones, 30 esters, 4 acids, 4 monoterpenes, 3 norisoprenoids, 4 hydrocarbons, 7 heterocyclics, 1 lactone, 1 phenol, and 2 phenylpropenes. Benzaldehyde, 4-methyl-benzaldehyde, hexanal, lilac aldehyde, and 6-methyl-5-hepten-2-one were the major volatile compounds. Differences in the types of volatiles and their respective amounts in the different extracts were found. This is the first study that describes the mineral and volatile composition of Portuguese sweet cherry by-products, demonstrating that they could have great potential as nutraceutical ingredients and natural flavoring agents to be used in the pharmaceutical, cosmetic, and food industries.
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FU X, SUN J, LYU C, MENG X, GUO H, YANG D. Evaluation on simulative transportation and storage quality of sweet cherry by different varieties based on principal component analysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.30420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Xiqing FU
- Shenyang Agricultural University, China
| | | | | | | | - He GUO
- Shenyang Agricultural University, China
| | - Dan YANG
- Shenyang Agricultural University, China
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6
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Carrión-Antolí A, Martínez-Romero D, Guillén F, Zapata PJ, Serrano M, Valero D. Melatonin Pre-harvest Treatments Leads to Maintenance of Sweet Cherry Quality During Storage by Increasing Antioxidant Systems. FRONTIERS IN PLANT SCIENCE 2022; 13:863467. [PMID: 35481145 PMCID: PMC9036360 DOI: 10.3389/fpls.2022.863467] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 03/17/2022] [Indexed: 05/13/2023]
Abstract
Melatonin has been reported to have an important role in fruit ripening, although the effect of pre-harvest melatonin treatment on sweet cherry quality properties during storage is still unknown. In the present experiments, the effects of melatonin (0.1, 0.3, and 0.5 Mm) by foliar spray treatments of 'Prime Giant' and 'Sweet Heart' sweet cherry trees on fruit quality traits and antioxidants systems during storage was evaluated. Results showed that these treatments reduced weight losses during storage, as well as losses in firmness and titratable acidity. In addition, changes in fruit colour and total soluble solid content were also delayed in fruit from melatonin treated trees with respect to controls. Moreover, in general, total phenolic and anthocyanin concentrations were higher in fruit from treated trees than in those from control ones, either at harvest or during the whole storage period. Finally, the activity of the antioxidant enzymes catalase, ascorbate peroxidase and peroxidase was also enhanced as a consequence of melatonin treatment. Overall results show that pre-harvest melatonin treatment delayed the post-harvest ripening process of sweet cherry fruit, leading to maintenance of their quality properties in optimum levels for consumption 2 weeks more with respect to fruit from control trees. Antioxidant systems, both enzymatic and non-enzymatic ones, were also enhanced by melatonin treatments, which would account for the delay on fruit post-harvest ripening process and fruit quality maintenance during storage.
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Affiliation(s)
| | | | - Fabián Guillén
- Department of Agro-Food Technology, University Miguel Hernández, Orihuela, Spain
| | - Pedro J. Zapata
- Department of Agro-Food Technology, University Miguel Hernández, Orihuela, Spain
| | - María Serrano
- Department of Applied Biology, University Miguel Hernández, Orihuela, Spain
- *Correspondence: María Serrano,
| | - Daniel Valero
- Department of Agro-Food Technology, University Miguel Hernández, Orihuela, Spain
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7
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Effect of Vacuum Impregnation with Sucrose and Plant Growth Hormones to Mitigate the Chilling Injury in Spinach Leaves. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112110410] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Vacuum impregnation (VI) has been immensely used in modifying the physicochemical properties, nutritional values and sensory attributes of fruits and vegetables. However, the metabolic consequences of the plant tissue upon impregnation have not been profoundly explored although shelf life is strongly dependent on this factor. In this study, spinach leaves were impregnated with salicylic acid (SA), γ-aminobutyric acid (GABA) and sucrose to improve its quality and storage ability by reducing the chilling injury through the improvement of proline content. The spinach leaves were stored at 4 °C for 7 days and were analyzed at 12 h interval. Upon 1 day of impregnation, the proline content in GABA, sucrose and SA impregnated leaves was increased by 240%, 153% and 103%, respectively, while in non-impregnated leaves, the proline content was decreased by 23.8%. The chlorophyll content of GABA impregnated leaves exhibited the lowest reduction (49%) followed by sucrose (55%) and SA (57%); meanwhile, non-impregnated leaves reduced 80% of chlorophyll content at the end of storage. Sensory evaluation showed that GABA, sucrose and SA impregnated leaves respectively, obtained higher score in terms of freshness, color, texture and overall appearance as compared to non-impregnated leaves.
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8
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Cozzolino R, Cefola M, Laurino C, Pellicano MP, Palumbo M, Stocchero M, Pace B. Electronic-Nose as Non-destructive Tool to Discriminate "Ferrovia" Sweet Cherries Cold Stored in Air or Packed in High CO 2 Modified Atmospheres. Front Nutr 2021; 8:720092. [PMID: 34621775 PMCID: PMC8491769 DOI: 10.3389/fnut.2021.720092] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 08/23/2021] [Indexed: 11/26/2022] Open
Abstract
This study aimed to explore the applicability of electronic-nose (E-nose) as a rapid method in discriminating samples of sweet cherry cv “Ferrovia” stored in high-CO2 (16% O2 + 20% CO2 + 64% N2) or air (control) up to 21 days. Projection to Latent Structures (PLS) methods applied to E-nose data showed that fresh fruit and the packaged or unpackaged samples can be distinguished, according to both the storage condition and the storage days. Moreover, a correlation analysis between E-nose sensors and 45 volatile compounds were overall, obtained from all the investigated sweet cherry samples by Headspace Solid-Phase Microextraction (HS SPME) coupled to Gas Chromatography-Mass Spectrometry (GC-MS). These methods allowed to associate samples with a specific flavour profile to one or more E-nose sensors. Finally, quality attributes (visual quality, colour, firmness, antioxidant activity, total phenols, and sugar content) were assessed during storage. Among these, visual quality and berry deformation resulted affected by storage conditions, showing that high-CO2 treatment better preserved the fruit quality than control.
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Affiliation(s)
- Rosaria Cozzolino
- Institute of Food Science, National Research Council (CNR), Avellino, Italy
| | - Maria Cefola
- Institute of Sciences of Food Production, CNR-National Research Council of Italy, Foggia, Italy
| | - Carmine Laurino
- Institute of Food Science, National Research Council (CNR), Avellino, Italy
| | | | - Michela Palumbo
- Institute of Sciences of Food Production, CNR-National Research Council of Italy, Foggia, Italy.,Department of Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Matteo Stocchero
- Department of Women's and Children's Health, University of Padova, Padova, Italy
| | - Bernardo Pace
- Institute of Sciences of Food Production, CNR-National Research Council of Italy, Foggia, Italy
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Gonçalves AC, Campos G, Pinto E, Oliveira AS, Almeida A, de Pinho PG, Alves G, Silva LR. Essential and non-essential elements, and volatile organic compounds for the discrimination of twenty-three sweet cherry cultivars from Fundão, Portugal. Food Chem 2021; 367:130503. [PMID: 34352697 DOI: 10.1016/j.foodchem.2021.130503] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 06/23/2021] [Accepted: 06/26/2021] [Indexed: 11/29/2022]
Abstract
The mineral contents and volatile profiles of 23 sweet cherry cultivars were determined. A total of 27 minerals were determined by ICP-MS and flame atomic absorption spectrometry, including 12 essential and 15 non-essential elements. K was the most abundant in all cultivars, while Tl was the one found in the smallest amounts. A total of 66 volatiles were identified using SPME/GC-MS, including 16 aldehydes, 23 alcohols, 6 ketones, 6 esters, 8 monoterpenes, 3 norisoprenoids, 2 hydrocarbons and 2 acids. Benzaldehyde, hexanal, nonanal, benzyl alcohol, (E)-2-hexen-1-ol, 1-hexanol, (Z)-2-hexen-1-ol, 2-ethyl-1-hexanol, linalool, α-terpineol and α-ionone were the major ones. Qualitative and quantitative differences were observed among the cultivars, which influenced nutritional potential and aroma. Cherries from Fundão region contain high concentrations of phytochemicals and nutritional components. 4-84, Burlat and Celeste might be considered some of the most interesting cultivars, since they are rich in essential minerals and present high diversity in volatiles.
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Affiliation(s)
- Ana C Gonçalves
- CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6201-506 Covilhã, Portugal
| | - Gonçalo Campos
- CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6201-506 Covilhã, Portugal
| | - Edgar Pinto
- LAQV/REQUIMTE, Departament of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; Departament of Environmental Health, School of Health, P.Porto, R. Dr. António Bernardino de Almeida 400, 4200-072 Porto, Portugal
| | - Ana Sofia Oliveira
- UCIBIO/REQUIMTE, Department of Biological Sciences, Laboratory of Toxicology, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Agostinho Almeida
- LAQV/REQUIMTE, Departament of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - Paula Guedes de Pinho
- UCIBIO/REQUIMTE, Department of Biological Sciences, Laboratory of Toxicology, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Gilberto Alves
- CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6201-506 Covilhã, Portugal
| | - Luís R Silva
- CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6201-506 Covilhã, Portugal; CECOLAB - Collaborative Laboratory Towards Circular Economy, Business Centre, Rua Nossa Senhora da Conceição, 3405-155 Oliveira do Hospital, Portugal.
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10
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Liu Z, Li W, Zhai X, Li X. Combination of precooling with ozone fumigation or low fluctuation of temperature for the quality modifications of postharvest sweet cherries. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15504] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ziyun Liu
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Wenhan Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Xuqing Zhai
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
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11
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Luan C, Zhang M, Fan K, Devahastin S. Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:347-363. [PMID: 32564354 DOI: 10.1002/jsfa.10602] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 06/14/2020] [Accepted: 06/21/2020] [Indexed: 06/11/2023]
Abstract
The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chunning Luan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
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Gonçalves AC, Campos G, Alves G, Garcia-Viguera C, Moreno DA, Silva LR. Physical and phytochemical composition of 23 Portuguese sweet cherries as conditioned by variety (or genotype). Food Chem 2020; 335:127637. [PMID: 32738535 DOI: 10.1016/j.foodchem.2020.127637] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 06/16/2020] [Accepted: 07/19/2020] [Indexed: 01/17/2023]
Abstract
This study aimed to analyze physicochemical characteristics and phenolic profile of twenty-three sweet cherry cultivars from Fundão region, Portugal. The average length and width ranged between 1.9 and 2.6 and 2.1-2.8 cm, respectively. Weight varied between 4.9 and 11.8 g, firmness ranged from 7.3 to 20.1 N, moisture and ash contents ranged from 75.1 to 88.6% and 0.4 to 2.9%, respectively. Sunburst and Sweetheart presented high values of CIEL∗, a∗ and b∗, and low values regarding total soluble solids and maturity index. A total of 46 phenolic compounds were identified by HPLC-DAD-ESI/MSn and quantified by HPLC-DAD, namely 19 hydroxycinnamic acids, 2 hydroxybenzoic acids, 13 flavonols, 5 flavan-3-ols, 2 flavanones, 1 flavanonol and 4 anthocyanins. Sunburst and Brook's were the richest in non-colored phenolics, while Garnet and Tavora were the richest ones in anthocyanins. Therefore, our results revealed that sweet cherries represent a supply of high-value bioactive compounds, being greatly influenced by the cultivar.
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Affiliation(s)
- Ana C Gonçalves
- CICS-UBI - Health Sciences Research Center, University of Beira Interior, Covilhã, Portugal
| | - Gonçalo Campos
- CICS-UBI - Health Sciences Research Center, University of Beira Interior, Covilhã, Portugal
| | - Gilberto Alves
- CICS-UBI - Health Sciences Research Center, University of Beira Interior, Covilhã, Portugal
| | - Cristina Garcia-Viguera
- CEBAS-CSIC, Food Science and Technology Department, Phytochemistry and Healthy Foods Laboratory, Murcia, Spain
| | - Diego A Moreno
- CEBAS-CSIC, Food Science and Technology Department, Phytochemistry and Healthy Foods Laboratory, Murcia, Spain.
| | - Luís R Silva
- CICS-UBI - Health Sciences Research Center, University of Beira Interior, Covilhã, Portugal.
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Cozzolino R, De Giulio B, Petriccione M, Martignetti A, Malorni L, Zampella L, Laurino C, Pellicano M. Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit. Food Chem 2020; 316:126340. [DOI: 10.1016/j.foodchem.2020.126340] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 01/23/2020] [Accepted: 01/30/2020] [Indexed: 11/27/2022]
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14
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Zhang X, Wang X, Xing S, Ma Y, Wang X. Multi-Sensors Enabled Dynamic Monitoring and Quality Assessment System (DMQAS) of Sweet Cherry in Express Logistics. Foods 2020; 9:foods9050602. [PMID: 32397121 PMCID: PMC7278863 DOI: 10.3390/foods9050602] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 04/27/2020] [Accepted: 05/01/2020] [Indexed: 11/17/2022] Open
Abstract
The market demand for fresh sweet cherries in China has experienced continuous growth due to its rich nutritional value and unique taste. Nonetheless, the characteristics of fruits, transportation conditions and uneven distribution pose a huge obstacle in keeping high quality, especially in express logistics. This paper proposes dynamic monitoring and quality assessment system (DMQAS) to reduce the quality loss of sweet cherries in express logistics. The DMQAS was tested and evaluated in three typical express logistics scenarios with “Meizao” sweet cherries. The results showed that DMQAS could monitor the changes of critical micro-environmental parameters (temperature, relative humidity, O2, CO2 and C2H4) during the express logistics, and the freshness prediction model showed high accuracy (the relative error was controlled within 10%). The proposed DMQAS could provide complete and accurate microenvironment data and can be used to further improve the quality and safety management of sweet cherries during express logistics.
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Affiliation(s)
- Xiaoshuan Zhang
- Beijing Laboratory of Food Quality and Safety, College of Engineering, China Agricultural University, Beijing 100083, China; (X.Z.); (X.W.); (Y.M.)
| | - Xuepei Wang
- Beijing Laboratory of Food Quality and Safety, College of Engineering, China Agricultural University, Beijing 100083, China; (X.Z.); (X.W.); (Y.M.)
| | - Shaohua Xing
- College of Food Engineering, Ludong University, Yantai 264025, China;
| | - Yunfei Ma
- Beijing Laboratory of Food Quality and Safety, College of Engineering, China Agricultural University, Beijing 100083, China; (X.Z.); (X.W.); (Y.M.)
| | - Xiang Wang
- Beijing Laboratory of Food Quality and Safety, College of Engineering, China Agricultural University, Beijing 100083, China; (X.Z.); (X.W.); (Y.M.)
- Correspondence: ; Tel.: +86-(0)10-62736717
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15
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Núñez-Carmona E, Abbatangelo M, Zottele I, Piccoli P, Tamanini A, Comini E, Sberveglieri G, Sberveglieri V. Nanomaterial Gas Sensors for Online Monitoring System of Fruit Jams. Foods 2019; 8:E632. [PMID: 31810272 PMCID: PMC6963516 DOI: 10.3390/foods8120632] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 11/21/2019] [Accepted: 11/22/2019] [Indexed: 12/25/2022] Open
Abstract
Jams are appreciated worldwide and have become a growing market, due to the greater attention paid by consumers for healthy food. The selected products for this study represent a segment of the European market that addresses natural products without added sucrose or with a low content of natural sugars. This study aims to identify volatile organic compounds (VOCs) that characterize three flavors of fruit and five recipes using gas chromatography-mass spectrometry (GC-MS) and solid-phase micro-extraction (SPME) analysis. Furthermore, an innovative device, a small sensor system (S3), based on gas sensors with nanomaterials has been used; it may be particularly advantageous in the production line. Results obtained with linear discriminant analysis (LDA) show that S3 can distinguish among the different recipes thanks to the differences in the VOCs that are present in the specimens, as evidenced by the GC-MS analysis. Finally, this study highlights how the thermal processes for obtaining the jam do not alter the natural properties of the fruit.
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Affiliation(s)
- Estefanía Núñez-Carmona
- CNR-IBBR, Institute of Bioscience and Bioresources, via Madonna del Piano, 10, 50019 Sesto Fiorentino, FI, Italy; (E.N.-C.); (V.S.)
| | - Marco Abbatangelo
- Department of Information Engineering, University of Brescia, Brescia, via Branze, 38, 25123 Brescia, BS, Italy;
| | - Ivano Zottele
- Menz&Gasser S.p.A., Sede Legale Zona Industriale, 38050 Novaledo (TN), Italy; (I.Z.); (P.P.); (A.T.)
| | - Pierpaolo Piccoli
- Menz&Gasser S.p.A., Sede Legale Zona Industriale, 38050 Novaledo (TN), Italy; (I.Z.); (P.P.); (A.T.)
| | - Armando Tamanini
- Menz&Gasser S.p.A., Sede Legale Zona Industriale, 38050 Novaledo (TN), Italy; (I.Z.); (P.P.); (A.T.)
| | - Elisabetta Comini
- Department of Information Engineering, University of Brescia, Brescia, via Branze, 38, 25123 Brescia, BS, Italy;
- Nano Sensor Systems, NASYS Spin-Off University of Brescia, Brescia, via Camillo Brozzoni, 9, 25125 Brescia, BS, Italy;
| | - Giorgio Sberveglieri
- Nano Sensor Systems, NASYS Spin-Off University of Brescia, Brescia, via Camillo Brozzoni, 9, 25125 Brescia, BS, Italy;
| | - Veronica Sberveglieri
- CNR-IBBR, Institute of Bioscience and Bioresources, via Madonna del Piano, 10, 50019 Sesto Fiorentino, FI, Italy; (E.N.-C.); (V.S.)
- Nano Sensor Systems, NASYS Spin-Off University of Brescia, Brescia, via Camillo Brozzoni, 9, 25125 Brescia, BS, Italy;
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16
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Impact of elevated O 2 and CO 2 atmospheres on chemical attributes and quality of strawberry (Fragaria × ananassa Duch.) during storage. Food Chem 2019; 307:125550. [PMID: 31639575 DOI: 10.1016/j.foodchem.2019.125550] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 09/16/2019] [Accepted: 09/16/2019] [Indexed: 01/12/2023]
Abstract
Modified atmosphere has widely been evident to contribute to fruit quality maintenance, however the correlation among these quality traits was less known. To explore main factors of elevated atmosphere and reduce the detection indexes, we exposed strawberry to either high O2 (80% O2 + 20% N2) or CO2 (20% CO2 + 20% O2 + 60% N2) atmosphere and compared quality characteristics. It was demonstrated that both atmospheres well maintained the fruit firmness, alleviated weight loss and decay rate. Elevated O2 maintained the polyphenolic contents and cell integrity by significantly decreasing superoxide and hydrogen peroxide levels. PCA analysis implied that HO treatment mainly affected oxygen metabolism while HCO affected carbon metabolism more. Significantly positive correlation was observed between weight loss, anthocyanin content and decay rate in elevated O2 and control groups. This study provided new insights into correlation and difference between impact of elevated O2 and CO2 to postharvest preservation.
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