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Fgaier S, Aarrouf J, Lopez-Lauri F, Lizzi Y, Poiroux F, Urban L. Effect of high salinity and of priming of non-germinated seeds by UV-C light on photosynthesis of lettuce plants grown in a controlled soilless system. FRONTIERS IN PLANT SCIENCE 2023; 14:1198685. [PMID: 37469782 PMCID: PMC10352585 DOI: 10.3389/fpls.2023.1198685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Accepted: 06/14/2023] [Indexed: 07/21/2023]
Abstract
High salinity results in a decrease in plant photosynthesis and crop productivity. The aim of the present study was to evaluate the effect of UV-C priming treatments of lettuce seeds on photosynthesis of plants grown at high salinity. Non-primed and primed seeds were grown in an hydroponic system, with a standard nutrient solution, either supplemented with 100 mM NaCl (high salinity), or not (control). Considering that leaf and root K+ concentrations remained constant and that chlorophyll fluorescence parameters and root growth were not affected negatively in the high salinity treatment, we conclude that the latter was at the origin of a moderate stress only. A substantial decrease in leaf net photosynthetic assimilation (Anet) was however observed as a consequence of stomatal and non-stomatal limitations in the high salinity treatment. This decrease in Anet translated into a decrease in growth parameters; it may be attributed partially to the high salinity-associated increase in leaf concentration in abscisic acid and decrease in stomatal conductance. Priming by UV-C light resulted in an increase in total photosynthetic electron transport rate and Anet in the leaves of plants grown at high salinity. The increase of the latter translated into a moderate increase in growth parameters. It is hypothesized that the positive effect of UV-C priming on Anet and growth of the aerial part of lettuce plants grown at high salinity, is mainly due to its stimulating effect on leaf concentration in salicylic acid. Even though leaf cytokinins' concentration was higher in plants from primed seeds, maintenance of the cytokinins-to-abscisic acid ratio also supports the idea that UV-C priming resulted in protection of plants exposed to high salinity.
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Affiliation(s)
- Salah Fgaier
- Unité Propre de Recherche Innovante, Equipe de Recherche et d'Innovations Thématiques (ERIT) Plant Science, Interactions and Innovation, Avignon Université, Avignon, France
- Nova Genetic, Zone Anjou Actiparc de Jumelles, Longué-Jumelles, France
| | - Jawad Aarrouf
- Unité Propre de Recherche Innovante, Equipe de Recherche et d'Innovations Thématiques (ERIT) Plant Science, Interactions and Innovation, Avignon Université, Avignon, France
| | - Félicie Lopez-Lauri
- Unité Propre de Recherche Innovante, Equipe de Recherche et d'Innovations Thématiques (ERIT) Plant Science, Interactions and Innovation, Avignon Université, Avignon, France
| | - Yves Lizzi
- Unité Propre de Recherche Innovante, Equipe de Recherche et d'Innovations Thématiques (ERIT) Plant Science, Interactions and Innovation, Avignon Université, Avignon, France
| | - Florine Poiroux
- Nova Genetic, Zone Anjou Actiparc de Jumelles, Longué-Jumelles, France
| | - Laurent Urban
- Unité Propre de Recherche Innovante, Equipe de Recherche et d'Innovations Thématiques (ERIT) Plant Science, Interactions and Innovation, Avignon Université, Avignon, France
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2
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Meléndez-Martínez AJ, Esquivel P, Rodriguez-Amaya DB. Comprehensive review on carotenoid composition: Transformations during processing and storage of foods. Food Res Int 2023; 169:112773. [DOI: 10.1016/j.foodres.2023.112773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 04/08/2023]
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3
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Bhatnagar P, Gururani P, Bisht B, Kumar V, Kumar N, Joshi R, Vlaskin MS. Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: A mini review. Heliyon 2022; 8:e10918. [PMID: 36247116 PMCID: PMC9557900 DOI: 10.1016/j.heliyon.2022.e10918] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 02/17/2022] [Accepted: 09/28/2022] [Indexed: 11/05/2022] Open
Abstract
Background Fruits and vegetables are healthy because they contain good nutrients and secondary metabolites that keep the body healthy and disease-free. Post-harvest losses of fresh fruits and vegetables limit access and availability as a result of foodborne infections and poor storage technologies. The selection of fruits and vegetables depend on the starting microbial load, the size of fruits and vegetables, and the type of infrastructure. Scope and approach Despite the positive impacts of conventional thermal (roasting, boiling, blanching) and some non-thermal processing techniques such as High Pressure Processing (HPP), Pulse Electric Field (PEF), Cold Plasma Technology (CPT) on shelf-life extension, their use is commonly associated with a number of negative consequences on product quality such as cold plasma treatment increases the acidity and rate of lipid oxidation and further decrease the colour intensity and firmness of products. Similarly, in high pressure processing and pulse electric field there is no spore inactivation and they further limit their application to semi-moist and liquid foods. On that account, food irradiation, a non-thermal technique, is currently being used for post-harvest preservation, which could be very useful in retaining the keeping quality of various fresh and dehydrated products without negatively affecting their versatility and physico-chemical, nutritional and sensory properties. Conclusion Existing studies have communicated the effective influence of irradiation technology on nutritional, sensory, and physico-chemical properties of multiple fruits and vegetables accompanying consequential deduction in microbial load throughout the storage period. Food irradiation can be recognized as a prevalent, safe and promising technology however, still is not fully exploited on a magnified scale. The consumer acceptance of processed products has always been a significant challenge for innovative food processing technologies such as food irradiation. Therefore, owing to current review, additional scientific evidences and efforts are still demanded for increasing its technological request.
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Affiliation(s)
- Pooja Bhatnagar
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Prateek Gururani
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India,Corresponding author.
| | - Bhawna Bisht
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Vinod Kumar
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India,Peoples' Friendship University of Russia (RUDN University), Moscow, 117198, Russian Federation,Corresponding author.
| | - Navin Kumar
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Raja Joshi
- School of Agriculture, Uttaranchal University, Dehradun, Uttarakhand, 248007, India
| | - Mikhail S. Vlaskin
- Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow, 117198, Russian Federation
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4
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González‐Casado S, López‐Gámez G, Martín‐Belloso O, Elez‐Martínez P, Soliva‐Fortuny R. Pulsed light of near-infrared and visible light wavelengths induces the accumulation of carotenoids in tomato fruits during post-treatment time. J Food Sci 2022; 87:3913-3924. [PMID: 35983588 PMCID: PMC9805007 DOI: 10.1111/1750-3841.16270] [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: 02/17/2022] [Revised: 06/06/2022] [Accepted: 07/11/2022] [Indexed: 01/09/2023]
Abstract
Pulsed light (PL) is proposed as a novel strategy for the food industry to enhance the antioxidant potential of fruits and vegetables for industrial uses. The main aim of this work is to evaluate the impact of postharvest PL treatments of different spectral ranges on the carotenoid concentration as well as quality attributes of tomatoes during post-treatment time. Doses of wide-spectrum light (180-1100 nm), full-spectrum without ultraviolet (UV)-C wavelengths (305-1100 nm), and visible (VIS) + near-infrared light (NIR) (400-1100 nm) were compared. Total carotenoids, lycopene, and chlorophyll contents were spectrophotometrically assessed just after treatments and 1, 5, and 10 days post-treatment. PL treatments accelerated the accumulation of both total carotenoids and lycopene concentrations in tomato fruits. Nevertheless, the efficacy of PL depended on the applied spectral range. Tomato subjected to VIS + NIR treatment exhibited the greatest enhancement in total carotenoids (31 %) and lycopene (35 %) content at day 5 post-treatment and quality attributes were not affected. Conversely, UV-light exposure did not enhance carotenoid concentrations. These results evidenced that VIS + NIR treatments induced a faster accumulation of carotenoids without negatively affecting tomato quality attributes. PRACTICAL APPLICATION: The integration of visible and near-infrared (VIS + NIR) light filters in pulsed light (PL) processing allows enhancing the accumulation of bioactive compounds in tomato tissues in a sustainable way, which can be processed to obtain derived products (e.g., juices, purees) with health-promoting properties. PL technology is characterized by a lack of residual compounds and the absence of applying chemicals potentially harmful to humans. Industries can attract the attention of consumers through their application, which allows offering this added value.
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Affiliation(s)
| | - Gloria López‐Gámez
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
| | - Olga Martín‐Belloso
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
| | - Pedro Elez‐Martínez
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
| | - Robert Soliva‐Fortuny
- Department of Food TechnologyUniversity of Lleida—Agrotecnio‐CeRCA CenterLleidaSpain
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5
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Lemos ML, Gutiérrez DR, Farias MJ, del C. Rodríguez S. Effect of
UV‐C
treatments on quality and browning‐related enzyme activity of fresh‐cut eggplant (
Solanum melongena
L.) during cold storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- María L. Lemos
- Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL). CONICET‐ Universidad Nacional de Santiago del Estero (UNSE) Santiago del Estero Argentina
- Instituto de Ciencia y Tecnología de Alimentos (ICyTA) ‐ Facultad de Agronomía y Agroindustrias. UNSE Santiago del Estero Argentina
| | - Diego R. Gutiérrez
- Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL). CONICET‐ Universidad Nacional de Santiago del Estero (UNSE) Santiago del Estero Argentina
- Instituto de Ciencia y Tecnología de Alimentos (ICyTA) ‐ Facultad de Agronomía y Agroindustrias. UNSE Santiago del Estero Argentina
| | - Mariana J. Farias
- Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL). CONICET‐ Universidad Nacional de Santiago del Estero (UNSE) Santiago del Estero Argentina
- Instituto de Ciencia y Tecnología de Alimentos (ICyTA) ‐ Facultad de Agronomía y Agroindustrias. UNSE Santiago del Estero Argentina
| | - Silvia del C. Rodríguez
- Centro de Investigaciones en Biofísica Aplicada y Alimentos (CIBAAL). CONICET‐ Universidad Nacional de Santiago del Estero (UNSE) Santiago del Estero Argentina
- Instituto de Ciencia y Tecnología de Alimentos (ICyTA) ‐ Facultad de Agronomía y Agroindustrias. UNSE Santiago del Estero Argentina
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6
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Kurubas MS, Yildirim IK, Ali Q, Erkan M. Maintenance shelf-life quality of cocktail tomatoes by using UV-C illumination and Arabic gum coating. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3897-3907. [PMID: 34952983 DOI: 10.1002/jsfa.11739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 12/15/2021] [Accepted: 12/24/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND The aim of the study was to investigate the effects of Arabic gum (AG) coating, UV-C illumination and its combinations on postharvest quality parameters of cocktail tomatoes (Solanum lycopersicum L. cv. Ipekce F1 ). After harvest, mature green tomatoes were treated with 10% Arabic gum (AG10), 20% AG (AG20), 3.6 kJ m-2 ultraviolet-C (UV-C) illumination, 3.6 kJ m-2 UV-C+AG10 and 3.6 kJ m-2 UV-C+AG20, and stored at 20 °C for 20 days. RESULTS The highest titratable acidity (TA), total soluble solids (TSS) and the lowest weight loss were obtained in AG20 treatments. Maximum fruit firmness and L* value were in AG20 and UV-C+AG20 treatment. The greatest h° values were recorded in AG20, UV-C+AG20 and control group. The highest vitamin C content were obtained from AG20, UV-C+AG10 and UV-C+AG20 treated tomatoes. Minimum lycopene content was determined from AG10, AG20, UV-C+AG10 and UV-C+AG20 treatments. Maximum chlorophyll content was determined from UV-C+AG20-treated tomatoes. AG10, AG20, UV-C+AG10 and UV-C+AG20 treatments resulted in lower ethylene emissions as compared to control and UV-C-treated tomatoes. AG20, UV-C+AG10 and UV-C+AG20 treatments generally had lower values than control and UV-C in term of respiration rates. CONCLUSION It is concluded that AG20 treatment effectively maintained the postharvest quality and biochemical properties of cocktail tomatoes as compared to other tested treatments. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mehmet S Kurubas
- Department of Horticulture, Faculty of Agriculture, Akdeniz University, Antalya, Turkey
| | - Isilay K Yildirim
- Republic of Turkey Ministry of Agriculture and Forestry Bati Akdeniz Agricultural Research Institute, Antalya, Turkey
| | - Qasid Ali
- Department of Horticulture, Faculty of Agriculture, Akdeniz University, Antalya, Turkey
| | - Mustafa Erkan
- Department of Horticulture, Faculty of Agriculture, Akdeniz University, Antalya, Turkey
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7
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Cano-Molina C, López-Fernández A, Díaz-González N, González-Barrio R, Baenas N, Periago M, García-Alonso F. Storage under combined ultraviolet (UV) and light-emitting diodes (LED) enhances carotenoid concentration in mature green tomatoes. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Tomato is rich in different bioactive compounds, especially the carotenoid lycopene, which intake is associated with various health benefits. Post-harvest use of ultraviolet light (UV) and light-emitting diode (LED) has been shown to increase the concentration of tomato bioactive compounds. The aim of this study was to evaluate the effect of ultraviolet (A and C) and red-blue LED light on the concentration of carotenoids during a 7-days storage trial of mature green tomatoes. Exposure to combined UV and LED light nearly doubled the total carotenoid concentration and had no negative impact on sensory attributes.
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Affiliation(s)
- C. Cano-Molina
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - A. López-Fernández
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - N. Díaz-González
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - R. González-Barrio
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - N. Baenas
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - M.J. Periago
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
| | - F.J. García-Alonso
- Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Campus de Espinardo 30100, Murcia, Spain
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8
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Vargas-Ramella M, Pateiro M, Gavahian M, Franco D, Zhang W, Mousavi Khaneghah A, Guerrero-Sánchez Y, Lorenzo JM. Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.037] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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9
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Sirohi R, Tarafdar A, Kumar Gaur V, Singh S, Sindhu R, Rajasekharan R, Madhavan A, Binod P, Kumar S, Pandey A. Technologies for disinfection of food grains: Advances and way forward. Food Res Int 2021; 145:110396. [PMID: 34112399 DOI: 10.1016/j.foodres.2021.110396] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 04/30/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
Growing demand from the consumers for minimally processed and high-quality food products has raised the scientific quest for foods with improved natural flavours in conjunction with a restricted supplement of additives. In this context, achieving quality and safe food grains and the identification of suitable processing and disinfection technologies have also become the key issues. Microbial contamination is one of the major reasons responsible for the spoilage of food grains. Various sources of contamination such as air and water (both contaminated with dust and dirt), animals (insects, birds, rodents), environmental conditions (rainfall, drought, temperature), unhygienic handling, harvesting, processing equipment and improper storage conditions are responsible for the microbial spoilage of food grains. In order to maintain the food grains safe and un-contaminated, several food processing technologies have been explored and implemented, with the ultimate purpose of maintaining the safety, freshness and nutritional attributes of the food products. Among these technologies, microwave, radiofrequency, infrared, ohmic heating, novel drying methods along with non-thermal methods such as cold plasma, irradiation, ozonation and nanotechnology have attracted much attention because of considerable reduction in the overall processing time with minimum energy consumption. This review aims to discuss the advances involving the said technologies for controlling the microbial contamination of food grains in accordance with their inactivation. Current research status of the thermal and non-thermal emerging technologies for the preservation of food grains as well as perspectives for further research in this area are also elaborated in detail.
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Affiliation(s)
- Ranjna Sirohi
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Technology Development Centre, CSIR-National Environmental Engineering Research Institute, Nagpur 440 020, India; Department of Chemical and Biological Engineering, Korea University, Seoul, Republic of Korea
| | - Ayon Tarafdar
- Divison of Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, India
| | - Vivek Kumar Gaur
- Environment Toxicology Division, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India
| | - Shikhangi Singh
- Department of Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar 263 145, India
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695 019, India
| | | | - Aravind Madhavan
- Rajiv Gandhi Centre for Biotechnology, Trivandrum, 695 014, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695 019, India
| | - Sunil Kumar
- Technology Development Centre, CSIR-National Environmental Engineering Research Institute, Nagpur 440 020, India
| | - Ashok Pandey
- Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Center for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India; Faculty of Applied Sciences, Durban University of Technology, Durban 4000 South Africa.
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10
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Baenas N, Iniesta C, González-Barrio R, Nuñez-Gómez V, Periago MJ, García-Alonso FJ. Post-Harvest Use of Ultraviolet Light (UV) and Light Emitting Diode (LED) to Enhance Bioactive Compounds in Refrigerated Tomatoes. Molecules 2021; 26:molecules26071847. [PMID: 33805959 PMCID: PMC8036539 DOI: 10.3390/molecules26071847] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/17/2021] [Accepted: 03/22/2021] [Indexed: 11/18/2022] Open
Abstract
Different strategies have been developed to increase the concentration of bioactive compounds in tomatoes during post-harvest, with ultraviolet light (UV) and light emitting diodes (LEDs) being interesting tools. The aim of this study was to evaluate the effect of ultraviolet (UVA at 366 nm and UVC at 254 nm) pre-treatment (1 kJ/m2) and red–blue LED light (25.4 µmol/m2/s) on the concentration of carotenoids, (poly)phenols and hydrophilic/lipophilic antioxidant capacity during 7 days of refrigeration storage of green tomatoes (Solanum lycopersicum L.) cultivar “Raf”. In addition, special attention was paid to quality parameters (weight loss, colour, acidity, soluble solids and ripening index). Tomatoes exposed to LED light at 6 °C for 7 days increased up to three times the total carotenoids content (mainly β-carotene and E-lycopene) compared to tomatoes refrigerated in the dark, while UV treatments alone did not significantly affect the carotenoid content. Besides, exposure to LEDs increased the hydrophilic and lipophilic antioxidant capacity of tomatoes by 30%, without affecting phenolic contents. Thus, LED treatments alone during refrigerated storage fostered ripening and improved the nutritional value of tomatoes, without compromising quality parameters. Further studies must be carried out to evaluate the impact on sensory attributes and consumer acceptance.
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11
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Zhan J, Yang Q, Lin Z, Zheng T, Wang M, Sun W, Bu T, Tang Z, Li C, Han X, Zhao H, Wu Q, Shan Z, Chen H. Enhanced antioxidant capacity and upregulated transporter genes contribute to the UV-B-induced increase in blinin in Conyza blinii. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:13275-13287. [PMID: 33175358 DOI: 10.1007/s11356-020-11502-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Accepted: 11/02/2020] [Indexed: 06/11/2023]
Abstract
Conyza blinii (C. blinii) is a traditional Chinese medicinal plant mainly grown in Sichuan, China. C. blinii is suitable for studying the mechanism of plant tolerance to UV-B due to its living conditions, characterized by a high altitude and exposure to strong ultraviolet radiation. Our results showed that the growth and photosynthetic activity of C. blinii were improved under a specific intensity of UV-B, rather than being significantly inhibited. Although UV-B increased the content of reactive oxygen species (ROS) in C. blinii, the activities of antioxidative enzymes were elevated, including superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX), which contributed to the elimination of ROS. Additionally, the content of blinin, the characteristic diterpene in C. blinii, was markedly increased by UV-B. Furthermore, RNA sequencing analyses were used to explore the molecular mechanism of UV-B tolerance in C. blinii. According to the results, most of the key enzyme genes in the blinin synthesis pathway were upregulated by UV-B. In addition, 23 upregulated terpene transporter genes were identified, and these genes might participate in blinin transport during the response to UV-B. Taken together, these results implied that enhanced antioxidant capacity and upregulated transporter genes contributed to increased synthesis of blinin in response to UV-B in C. blinii.
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Affiliation(s)
- Junyi Zhan
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Qin Yang
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Zhiyi Lin
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Tianrun Zheng
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Maojia Wang
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Wenjun Sun
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Tongliang Bu
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Zizhong Tang
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Chenglei Li
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Xueyi Han
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Haixia Zhao
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Qi Wu
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Zhi Shan
- College of Life Science, Sichuan Agricultural University, Ya'an, China
| | - Hui Chen
- College of Life Science, Sichuan Agricultural University, Ya'an, China.
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12
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Meléndez-Martínez AJ, Mandić AI, Bantis F, Böhm V, Borge GIA, Brnčić M, Bysted A, Cano MP, Dias MG, Elgersma A, Fikselová M, García-Alonso J, Giuffrida D, Gonçalves VSS, Hornero-Méndez D, Kljak K, Lavelli V, Manganaris GA, Mapelli-Brahm P, Marounek M, Olmedilla-Alonso B, Periago-Castón MJ, Pintea A, Sheehan JJ, Tumbas Šaponjac V, Valšíková-Frey M, Meulebroek LV, O'Brien N. A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs. Crit Rev Food Sci Nutr 2021; 62:1999-2049. [PMID: 33399015 DOI: 10.1080/10408398.2020.1867959] [Citation(s) in RCA: 94] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Carotenoids are isoprenoids widely distributed in foods that have been always part of the diet of humans. Unlike the other so-called food bioactives, some carotenoids can be converted into retinoids exhibiting vitamin A activity, which is essential for humans. Furthermore, they are much more versatile as they are relevant in foods not only as sources of vitamin A, but also as natural pigments, antioxidants, and health-promoting compounds. Lately, they are also attracting interest in the context of nutricosmetics, as they have been shown to provide cosmetic benefits when ingested in appropriate amounts. In this work, resulting from the collaborative work of participants of the COST Action European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN, www.eurocaroten.eu, https://www.cost.eu/actions/CA15136/#tabs|Name:overview) research on carotenoids in foods and feeds is thoroughly reviewed covering aspects such as analysis, carotenoid food sources, carotenoid databases, effect of processing and storage conditions, new trends in carotenoid extraction, daily intakes, use as human, and feed additives are addressed. Furthermore, classical and recent patents regarding the obtaining and formulation of carotenoids for several purposes are pinpointed and briefly discussed. Lastly, emerging research lines as well as research needs are highlighted.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, Sevilla, Spain
| | - Anamarija I Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Filippos Bantis
- Department of Horticulture, Aristotle University, Thessaloniki, Greece
| | - Volker Böhm
- Institute of Nutritional Sciences, Friedrich-Schiller-Universität Jena, Jena, Germany
| | - Grethe Iren A Borge
- Fisheries and Aquaculture Research, Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Anette Bysted
- National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - M Pilar Cano
- Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain
| | - M Graça Dias
- Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P., Lisboa, Portugal
| | | | - Martina Fikselová
- Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | | | | | | | | | - Kristina Kljak
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Vera Lavelli
- DeFENS-Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - George A Manganaris
- Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, Lemesos, Cyprus
| | - Paula Mapelli-Brahm
- Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | | | | | - Adela Pintea
- Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | | | | | | | - Lieven Van Meulebroek
- Department of Veterinary Public Health and Food Safety, Ghent University, Merelbeke, Belgium
| | - Nora O'Brien
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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13
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Kang CK, Yang JE, Park, HW, Choi YJ. Enhanced Lycopene Production by UV-C Irradiation in Radiation-Resistant Deinococcus radiodurans R1. J Microbiol Biotechnol 2020; 30:1937-1943. [PMID: 33046679 PMCID: PMC9728254 DOI: 10.4014/jmb.2009.09013] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 09/25/2020] [Accepted: 10/04/2020] [Indexed: 12/15/2022]
Abstract
Although classical metabolic engineering strategies have succeeded in developing microbial strains capable of producing desired bioproducts, metabolic imbalance resulting from extensive genetic manipulation often leads to decreased productivity. Thus, abiotic strategies for improving microbial production performance can be an alternative to overcome drawbacks arising from intensive metabolic engineering. Herein, we report a promising abiotic method for enhancing lycopene production by UV-C irradiation using a radiation-resistant ΔcrtLm/crtB+dxs+ Deinococcus radiodurans R1 strain. First, the onset of UV irradiation was determined through analysis of the expression of 11 genes mainly involved in the carotenoid biosynthetic pathway in the ΔcrtLm/crtB+dxs+ D. radiodurans R1 strain. Second, the effects of different UV wavelengths (UV-A, UV-B, and UV-C) on lycopene production were investigated. UV-C irradiation induced the highest production, resulting in a 69.9% increase in lycopene content [64.2 ± 3.2 mg/g dry cell weight (DCW)]. Extended UV-C irradiation further enhanced lycopene content up to 73.9 ± 2.3 mg/g DCW, a 95.5% increase compared to production without UV-C irradiation (37.8 ± 0.7 mg/g DCW).
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Affiliation(s)
- Chang Keun Kang
- School of Environmental Engineering, University of Seoul, Seoul 02504, Republic of Korea
| | - Jung Eun Yang
- Department of Advanced Process Technology and Fermentation, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Hae Woong Park,
- Department of Advanced Process Technology and Fermentation, World Institute of Kimchi, Gwangju 61755, Republic of Korea,Corresponding authors H.W.Park Phone: +82-62-610-1728 Fax: +82-62-610-1850
| | - Yong Jun Choi
- School of Environmental Engineering, University of Seoul, Seoul 02504, Republic of Korea,Y.J.Choi Phone: +82-2-6490-2873 Fax: +82-2-6490-2859
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14
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Hassan AB, Al Maiman SA, Sir Elkhatim KA, Elbadr NA, Alsulaim S, Osman MA, Mohamed Ahmed IA. Effect of UV-C radiation treatment on microbial load and antioxidant capacity in hot pepper, fennel and coriander. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109946] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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15
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Nuñez-Gómez V, Baenas N, Navarro-González I, García-Alonso J, Moreno DA, González-Barrio R, Periago-Castón MJ. Seasonal Variation of Health-Promoting Bioactives in Broccoli and Methyl-Jasmonate Pre-Harvest Treatments to Enhance Their Contents. Foods 2020; 9:E1371. [PMID: 32993199 PMCID: PMC7599945 DOI: 10.3390/foods9101371] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/21/2020] [Accepted: 09/23/2020] [Indexed: 12/23/2022] Open
Abstract
Broccoli is a source of bioactive compounds that provide an important nutritional value. The content of these compounds can vary depending on agronomic and environmental conditions, as well as on elicitation. In this study, three crop trials were carried out to evaluate the effects of the cultivation season, the application of different dosages of methyl-jasmonate (MeJA) on the overall quality and on the total content of bioactive compounds of 'Parthenon' broccoli cultivated under the field conditions of southeastern Spain. Color parameters, chlorophyll content, total phenolic compounds, total flavonoids and antioxidant activity were measured to evaluate the overall quality. Moreover, individual carotenoids, phenolic compounds and glucosinolates were evaluated by high performance liquid chromatography with diode array detection (HPLC-DAD) and high performance liquid chromatography equipped with diode array detector coupled to mass spectrometer using electro spray ionization (HPLC-DAD-ESI/MSn). The content of total carotenoids, phenolic compounds and glucosinolates were higher in autumn compared with spring, showing increases of 2.8-fold, 2-fold and 1.2-fold, respectively. Moreover, a double application of MeJA increased the contents of total carotenoids, phenolic compounds and glucosinolates by 22%, 32% and 39%, respectively, relative to the untreated samples. Considering our results, the controlled and timely application of 250 µM MeJA to the aerial parts of the plants four days before harvest, on two consecutive days, seems to be a valid agronomic strategy to improve the health-promoting capacity of Parthenon broccoli, without compromising its overall quality.
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Affiliation(s)
- Vanesa Nuñez-Gómez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital “Virgen de la Arrixaca”, University of Murcia, Espinardo, 30100 Murcia, Spain; (V.N.-G.); (N.B.); (I.N.-G.); (J.G.-A.); (M.J.P.-C.)
| | - Nieves Baenas
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital “Virgen de la Arrixaca”, University of Murcia, Espinardo, 30100 Murcia, Spain; (V.N.-G.); (N.B.); (I.N.-G.); (J.G.-A.); (M.J.P.-C.)
| | - Inma Navarro-González
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital “Virgen de la Arrixaca”, University of Murcia, Espinardo, 30100 Murcia, Spain; (V.N.-G.); (N.B.); (I.N.-G.); (J.G.-A.); (M.J.P.-C.)
| | - Javier García-Alonso
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital “Virgen de la Arrixaca”, University of Murcia, Espinardo, 30100 Murcia, Spain; (V.N.-G.); (N.B.); (I.N.-G.); (J.G.-A.); (M.J.P.-C.)
| | - Diego A. Moreno
- Phytochemistry and Healthy Foods Lab, Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo-25, E-30100 Murcia, Spain;
| | - Rocío González-Barrio
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital “Virgen de la Arrixaca”, University of Murcia, Espinardo, 30100 Murcia, Spain; (V.N.-G.); (N.B.); (I.N.-G.); (J.G.-A.); (M.J.P.-C.)
| | - Mª Jesús Periago-Castón
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University Clinical Hospital “Virgen de la Arrixaca”, University of Murcia, Espinardo, 30100 Murcia, Spain; (V.N.-G.); (N.B.); (I.N.-G.); (J.G.-A.); (M.J.P.-C.)
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16
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Effect of Ultraviolet C Irradiation on Isoflavone Concentrations in Different Cultivars of Soybean ( Glycine max). PLANTS 2020; 9:plants9081043. [PMID: 32824390 PMCID: PMC7464170 DOI: 10.3390/plants9081043] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/12/2020] [Accepted: 08/13/2020] [Indexed: 02/06/2023]
Abstract
Phytoestrogens are naturally occurring plant polyphenolic compounds present in high concentrations in soybean products. Phytoestrogens are divided into three classes: lignans, isoflavones, and coumestans. Nine types of glycoside isoflavones and three types of aglycoside isoflavones are reported in soybean. Soy isoflavones can reduce the risk of a certain type of cancer, cardiovascular problems, osteoporosis, and menopausal symptoms. We irradiated the leaves of five cultivars of soybean with UV-C (260 nm) and determined the effect on concentrations of isoflavone compounds using liquid chromatography–mass spectrometry (LC–MS). Isoflavone concentrations were significantly higher following irradiation, particularly in the cultivar Daepung, which was selected as the best cultivar for high isoflavone induction with UV-C irradiation. Further experimentation with the cultivar Daepung revealed that 20 min UV-C irradiation was the best treatment for the induction of aglycone compounds, and 5 min with the dorsal surface facing the UV-C irradiation source was the best treatment for the induction of glycoside isoflavone compounds.
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17
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Ngamwonglumlert L, Devahastin S, Chiewchan N, Raghavan V. Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review. Compr Rev Food Sci Food Saf 2020; 19:1561-1604. [DOI: 10.1111/1541-4337.12564] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 04/03/2020] [Accepted: 04/06/2020] [Indexed: 12/21/2022]
Affiliation(s)
- Luxsika Ngamwonglumlert
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of EngineeringKing Mongkut's University of Technology Thonburi Bangkok Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of EngineeringKing Mongkut's University of Technology Thonburi Bangkok Thailand
- The Academy of ScienceThe Royal Society of Thailand Bangkok Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of EngineeringKing Mongkut's University of Technology Thonburi Bangkok Thailand
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, Macdonald CampusMcGill University Montreal Quebec Canada
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18
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Dyshlyuk L, Babich O, Prosekov A, Ivanova S, Pavsky V, Chaplygina T. The effect of postharvest ultraviolet irradiation on the content of antioxidant compounds and the activity of antioxidant enzymes in tomato. Heliyon 2020; 6:e03288. [PMID: 32021939 PMCID: PMC6992987 DOI: 10.1016/j.heliyon.2020.e03288] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 09/11/2019] [Accepted: 01/20/2020] [Indexed: 02/01/2023] Open
Abstract
The effect of different doses of long-wavelength UV-A (320 nm-400nm) irradiation on physicochemical and antioxidant characteristics of tomatoes grown on the territory of the Russian Federation was studied. The obtained results show that this kind of processing does not cause deterioration of qualitative parameters of vegetables (texture, color, soluble solids content, titratable acidity). It was established that the total content of phenolic compounds, carotenoids and flavonoids increases (p-value<0.05) in tomatoes at all the investigated wavelengths (353 nm, 365 nm and 400 nm), while the content of chlorophylls reacts ambiguously: at some wavelengths, it increases, at other, it decreases. The maximum increase in antioxidant activity, as compared to untreated samples, is observed in tomatoe samples irradiated for 360 min within the range of 365 nm. For different types of tomatoes, the increment for common content of phenolic compounds is - 42.9-55.0 %, carotenoids - 24.0-56.0 %, flavonoids - 28.0-33.0 %, β-carotene - 70.9-71.6 %, lycopene - 62.6-69.0 %, lutein - 64.8-72.0 % from original. The studies reveal some potential of post-harvest ultraviolet irradiation (A-range) of tomatoes to increase their antioxidant activity. However, more research is needed to confirm this fact and the possibility to develop some technology.
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Affiliation(s)
- Lyubov Dyshlyuk
- Research Institute of Biotechnology, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
- Natural Nutraceutical Biotesting Laboratory, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
| | - Olga Babich
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, Kaliningrad, 236016, Russia
| | - Alexander Prosekov
- Laboratory of Biocatalysis, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
| | - Svetlana Ivanova
- Natural Nutraceutical Biotesting Laboratory, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
- Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya Street, 6, Kemerovo, 650043, Russia
| | - Valery Pavsky
- Research Institute of Biotechnology, Kemerovo State University, Krasnaya Street 6, Kemerovo, 650043, Russia
- Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya Street, 6, Kemerovo, 650043, Russia
| | - Tatiana Chaplygina
- Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya Street, 6, Kemerovo, 650043, Russia
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19
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Jiang N, Li Z, Wang L, Li H, Zhu X, Feng X, Wang M. Effects of ultraviolet-c treatment on growth and mycotoxin production by Alternaria strains isolated from tomato fruits. Int J Food Microbiol 2019; 311:108333. [DOI: 10.1016/j.ijfoodmicro.2019.108333] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 08/25/2019] [Accepted: 08/31/2019] [Indexed: 11/26/2022]
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20
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Thomas DT, Puthur JT. Amplification of abiotic stress tolerance potential in rice seedlings with a low dose of UV-B seed priming. FUNCTIONAL PLANT BIOLOGY : FPB 2019; 46:455-466. [PMID: 30940331 DOI: 10.1071/fp18258] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Accepted: 01/21/2019] [Indexed: 05/22/2023]
Abstract
UV-B radiation is a major abiotic stress factor that adversely affects the growth and productivity of crop plants including rice (Oryza sativa L.). However, on the other hand, lower doses of UV-B radiation applied to seeds can have a priming effect on plants emerging from it. In this study, seeds of O. sativa var. kanchana were primed with UV-B radiation (6 kJ m-2) and were further subjected to NaCl, polyethylene glycol 6000 (PEG) and UV-B stress. The effects of UV-B priming in imparting NaCl, PEG and UV-B stress tolerance to rice seedlings were analysed through various photosynthetic features and antioxidative mechanisms. PSI and PSII activity levels as well as chl a fluorescence were found to be significantly higher in the UV-B primed and unstressed seedlings. When stress (NaCl, PEG and high UV-B) was imposed, increased PSI and PSII activity levels, chl a fluorescence and metabolite accumulation (proline, total phenolics and sugar) as well as nonenzymatic (ascorbate and glutathione) and enzymatic (superoxide dismutase, catalase, ascorbate peroxidase) antioxidants were recorded in UV-B primed and NaCl-stressed plants followed by UV-B primed and UV-B-stressed plants, and primed and PEG-stressed, compared with unprimed and stressed conditions. The results indicate that UV-B priming in rice seedlings effectively enhances the NaCl stress tolerance potential in rice to a greater extent than UV-B and PEG stress tolerance potential. The cost-effectiveness of UV-B seed priming is predominantly clear from the differing tolerance responses of rice seedlings exposed to different stress conditions.
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Affiliation(s)
- Dhanya T Thomas
- Plant Physiology and Biochemistry Division, Department of Botany, University of Calicut, C.U. Campus P.O., Kerala-673635, India
| | - Jos T Puthur
- Plant Physiology and Biochemistry Division, Department of Botany, University of Calicut, C.U. Campus P.O., Kerala-673635, India; and Corresponding author.
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21
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Valdivia-Nájar CG, Martín-Belloso O, Soliva-Fortuny R. Kinetics of the changes in the antioxidant potential of fresh-cut tomatoes as affected by pulsed light treatments and storage time. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.029] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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22
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Filho EGA, Braga LN, Silva LMA, Miranda FR, Silva EO, Canuto KM, Miranda MR, de Brito ES, Zocolo GJ. Physiological changes for drought resistance in different species of Phyllanthus. Sci Rep 2018; 8:15141. [PMID: 30310165 PMCID: PMC6181946 DOI: 10.1038/s41598-018-33496-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Accepted: 09/24/2018] [Indexed: 01/23/2023] Open
Abstract
The Phyllanthus genus is widely distributed in tropical and subtropical areas of the world and present several pharmacological applications. Drought is a restrictive factor for crop development and production, and is becoming a severe problem in many regions of the world. The species Phyllanthus amarus and Phyllanthus niruri were subjected to drought stress for varying periods of time (0, 3, 5, 7, and 10 days), and afterwards, leaves were collected and evaluated for physiological and biochemical responses, such as oxidative stress markers and drought-associated defense mechanisms. Results show that P. amarus has an endogenously higher level of variables of the oxidative/antioxidant metabolism, and P. niruri presents the most significant changes in those variables when compared to control and stressed plants. For both Phyllanthus species, drought stress induces higher levels of organic acids such as malic, succinic, and citric acids, and amino acids such as proline, GABA, alanine, and valine. Moreover, P. niruri plants respond with greater glucose and corilagin contents. Therefore, considering the evaluated metabolic changes, P. amarus is better adapted to drought-stress, while P. niruri presents an acclimation strategy that increases the corilagin levels induced by short-term drought stress.
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Affiliation(s)
| | - Luiza N Braga
- Departamento de Agronomia, Universidade Federal do Ceará, Fortaleza, CE, Brazil
| | | | | | | | | | - Maria Raquel Miranda
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Fortaleza, CE, Brazil
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Muhammad AI, Liao X, Cullen PJ, Liu D, Xiang Q, Wang J, Chen S, Ye X, Ding T. Effects of Nonthermal Plasma Technology on Functional Food Components. Compr Rev Food Sci Food Saf 2018; 17:1379-1394. [PMID: 33350151 DOI: 10.1111/1541-4337.12379] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 06/08/2018] [Accepted: 06/14/2018] [Indexed: 12/16/2022]
Abstract
Understanding the impact of nonthermal plasma (NTP) technology on key nutritional and functional food components is of paramount importance for the successful adoption of the technology by industry. NTP technology (NTPT) has demonstrated marked antimicrobial efficacies with good retention of important physical, chemical, sensory, and nutritional parameters for an array of food products. This paper presents the influence of NTPT on selected functional food components with a focus on low-molecular-weight bioactive compounds and vitamins. We discuss the mechanisms of bioactive compound alteration by plasma-reactive species and classify their influence on vitamins and their antioxidant capacities. The impact of NTP on specific bioactive compounds depends both on plasma properties and the food matrix. Induced changes are mainly associated with oxidative degradation and cleavage of double bonds in organic compounds. The effects reported to date are mainly time-dependent increases in the concentrations of polyphenols, vitamin C, or increases in antioxidant activity. Also, improvement in the extraction efficiency of polyphenols is observed. The review highlights future research needs regarding the complex mechanisms of interaction with plasma species. NTP is a novel technology that can both negatively and positively affect the functional components in food.
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Affiliation(s)
- Aliyu Idris Muhammad
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China.,Dept. of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero Univ. Kano, Nigeria
| | - Xinyu Liao
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Patrick J Cullen
- BioPlasma Research Group, Dublin Inst. of Technology, Dublin, Ireland.,Dept. of Chemical and Environmental Engineering, Univ. of Nottingham, Nottingham, NG7 2RD, United Kingdom
| | - Donghong Liu
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Qisen Xiang
- College of Food and Biological Engineering, Zhengzhou Univ. of Light Industry, Zhengzhou, 450002, P.R. China
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural Univ., Chengyang, Qingdao, China
| | - Shiguo Chen
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Xingqian Ye
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
| | - Tian Ding
- Dept. of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Univ., Hangzhou, Zhejiang, 310058, China
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24
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Esua OJ, Chin NL, Yusof YA, Sukor R. Effects of simultaneous UV-C radiation and ultrasonic energy postharvest treatment on bioactive compounds and antioxidant activity of tomatoes during storage. Food Chem 2018; 270:113-122. [PMID: 30174024 DOI: 10.1016/j.foodchem.2018.07.031] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 10/28/2022]
Abstract
The effects of a novel technology utilizing a simultaneous combination of Ultraviolet-C radiation and ultrasound energy postharvest treatment on tomato bioactive compounds during 28 days' storage period was investigated by varying Ultraviolet-C radiation intensities of 639.37 or 897.16 µW/cm2 at a constant ultrasound intensity of 13.87 W/L from a 40 kHz-1 kW transducer. A minimal treatment time of 240 s at Ultraviolet-C dosage of 2.15 kJ/m2 was observed to provoke a considerable increase in bioactive compounds content, proportionated to treatment time. Although treatment led to temperature increase in the system reaching 39.33 °C due to heat generation by ultrasonic cavitation, the extractability and biosynthesis of phytochemicals were enhanced resulting in 90%, 30%, 60%, 20%, and 36% increases in lycopene, total phenols, vitamin C, hydrophilic and lipophilic antioxidant activities respectively. Results present the potential use of the combined non-thermal technologies as post-harvest treatment to improve bioactive compounds and antioxidant activity during storage.
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Affiliation(s)
- Okon Johnson Esua
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia; Department of Agricultural and Food Engineering, University of Uyo, Uyo, Akwa Ibom 520101, Nigeria.
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
| | - Rashidah Sukor
- Department of Food Science, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia.
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25
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Saini RK, Keum YS. Significance of Genetic, Environmental, and Pre- and Postharvest Factors Affecting Carotenoid Contents in Crops: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5310-5324. [PMID: 29745660 DOI: 10.1021/acs.jafc.8b01613] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
Carotenoids are a diverse group of tetraterpenoid pigments that play indispensable roles in plants and animals. The biosynthesis of carotenoids in plants is strictly regulated at the transcriptional and post-transcriptional levels in accordance with inherited genetic signals and developmental requirements and in response to external environmental stimulants. The alteration in the biosynthesis of carotenoids under the influence of external environmental stimulants, such as high light, drought, salinity, and chilling stresses, has been shown to significantly influence the nutritional value of crop plants. In addition to these stimulants, several pre- and postharvesting cultivation practices significantly influence carotenoid compositions and contents. Thus, this review discusses how various environmental stimulants and pre- and postharvesting factors can be positively modulated for the enhanced biosynthesis and accumulation of carotenoids in the edible parts of crop plants, such as the leaves, roots, tubers, flowers, fruit, and seeds. In addition, future research directions in this context are identified.
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Affiliation(s)
- Ramesh Kumar Saini
- Department of Crop Science , Konkuk University , Seoul 143-701 , Republic of Korea
| | - Young-Soo Keum
- Department of Crop Science , Konkuk University , Seoul 143-701 , Republic of Korea
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26
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Maurer LH, Bersch AM, Santos RO, Trindade SC, Costa EL, Peres MM, Malmann CA, Schneider M, Bochi VC, Sautter CK, Emanuelli T. Postharvest UV-C irradiation stimulates the non-enzymatic and enzymatic antioxidant system of ‘Isabel’ hybrid grapes (Vitis labrusca×Vitis vinifera L.). Food Res Int 2017; 102:738-747. [DOI: 10.1016/j.foodres.2017.09.053] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Revised: 09/15/2017] [Accepted: 09/17/2017] [Indexed: 01/09/2023]
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27
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Mditshwa A, Magwaza LS, Tesfay SZ, Mbili NC. Effect of ultraviolet irradiation on postharvest quality and composition of tomatoes: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3025-3035. [PMID: 28974786 PMCID: PMC5603004 DOI: 10.1007/s13197-017-2802-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/31/2017] [Accepted: 08/10/2017] [Indexed: 01/03/2023]
Abstract
Ultraviolet (UV) irradiation has recently emerged as a possible alternative to currently used postharvest phytosanitary treatments. Research has also highlighted other benefits associated with UV irradiation in postharvest technology. This review presents the effects of UV irradiation on postharvest and nutritional quality of tomatoes. The application of UV irradiation on tomatoes is discussed including its effect on biological (respiration rate, ethylene production and microbial growth), physico-chemical (firmness, colour, total soluble solids and titratable acidity) and nutritional (vitamins, carotenoids, phenolic and antioxidants) quality. UV-treated tomatoes have shown resistance to microbial growth and decay. Although UV irradiation reduces the loss of vitamin C during storage, the loss of vitamin E remains a concern. UV treatments lead to higher antioxidant capacity, flavonoids and phenolic content. UV irradiation significantly reduced carotenoids in certain cultivars. Based on the literature reviewed, the success of UV irradiation treatments is cultivar-dependent. While improved retention of phytochemicals has been reported in UV-C treated fruit, increased losses have been reported in certain cultivars. Research efforts on the development of cultivar-specific UV irradiation protocols are warranted. The effect of harvest maturity and seasonal differences in the efficacy of UV treatments is required to be investigated.
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Affiliation(s)
- Asanda Mditshwa
- Department of Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
| | - Lembe Samukelo Magwaza
- Department of Crop Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
| | - Samson Zeray Tesfay
- Department of Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
| | - Nokwazi Carol Mbili
- Department of Plant Pathology, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg, 3201 South Africa
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28
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Ferreira CD, Ziegler V, Schwanz Goebel JT, Lang GH, Elias MC, de Oliveira M. Quality of grain and oil of maize subjected to UV‐C radiation (254 nm) for the control of weevil (
Sitophilus zeamais
Motschulsky). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13453] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Valmor Ziegler
- Department of Agroindustrial Science and TechnologyFederal University of PelotasPelotas RS96010‐900 Brazil
| | - Jorge Tiago Schwanz Goebel
- Department of Agroindustrial Science and TechnologyFederal University of PelotasPelotas RS96010‐900 Brazil
| | - Gustavo Heinrich Lang
- Department of Agroindustrial Science and TechnologyFederal University of PelotasPelotas RS96010‐900 Brazil
| | - Moacir Cardoso Elias
- Department of Agroindustrial Science and TechnologyFederal University of PelotasPelotas RS96010‐900 Brazil
| | - Maurício de Oliveira
- Department of Agroindustrial Science and TechnologyFederal University of PelotasPelotas RS96010‐900 Brazil
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29
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Pinela J, Ferreira ICFR. Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety. Crit Rev Food Sci Nutr 2017; 57:2095-2111. [PMID: 26192014 DOI: 10.1080/10408398.2015.1046547] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.
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Affiliation(s)
- José Pinela
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
| | - Isabel C F R Ferreira
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
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30
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Leelatanawit R, Saetung T, Phuengwas S, Karoonuthaisiri N, Devahastin S. Selection of reference genes for quantitative real-time PCR in postharvest tomatoes (Lycopersicon esculentum
) treated by continuous low-voltage direct current electricity to increase secondary metabolites. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13477] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rungnapa Leelatanawit
- Microarray Laboratory; National Center for Genetic Engineering and Biotechnology (BIOTEC); National Science and Technology Development Agency; Khlong Luang Pathumthani 12120 Thailand
| | - Thunyarat Saetung
- Advanced Food Processing Research Laboratory; Department of Food Engineering; Faculty of Engineering; King Mongkut's University of Technology Thonburi; Tungkru Bangkok 10140 Thailand
| | - Sudtida Phuengwas
- Microarray Laboratory; National Center for Genetic Engineering and Biotechnology (BIOTEC); National Science and Technology Development Agency; Khlong Luang Pathumthani 12120 Thailand
| | - Nitsara Karoonuthaisiri
- Microarray Laboratory; National Center for Genetic Engineering and Biotechnology (BIOTEC); National Science and Technology Development Agency; Khlong Luang Pathumthani 12120 Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory; Department of Food Engineering; Faculty of Engineering; King Mongkut's University of Technology Thonburi; Tungkru Bangkok 10140 Thailand
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31
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de Sousa AED, Fonseca KS, da Silva Gomes WK, Monteiro da Silva AP, de Oliveira Silva E, Puschmann R. Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:253-259. [PMID: 28242923 DOI: 10.1007/s13197-016-2457-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2016] [Accepted: 12/16/2016] [Indexed: 11/25/2022]
Abstract
The pulsed ultraviolet radiation (UVP) has been used as an alternative strategy for the control of microorganisms in food. However, its application causes the browning of minimally processed fruits and vegetables. In order to control the browning of the 'Tommy Atkins' minimally processed mango and treated with UVP (5.7 J cm-2) it was used 1-methylcyclopropene (1-MCP) (0.5 μL L-1), an ethylene action blocker in separate stages, comprising five treatments: control, UVP (U), 1-MCP + UVP (M + U), UVP + 1-MCP (U + M) e 1-MCP + UVP + 1-MCP (M + U + M). At the 1st, 7th and 14th days of storage at 12 °C, we evaluated the color (L* and b*), electrolyte leakage, polyphenol oxidase, total extractable polyphenols, vitamin C and total antioxidant activity. The 1-MCP, when applied before UVP, prevented the loss of vitamin C and when applied in a double dose, retained the yellow color (b*) of the cubes. However, the 1-MCP reduced lightness (L*) of independent mango cubes whatever applied before and/or after the UVP. Thus, the application of 1-MCP did not control, but intensified the browning of minimally processed mangoes irradiated with UVP.
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Affiliation(s)
| | - Kelem Silva Fonseca
- Department of Plant Biology, Federal University of Viçosa, Peter Henry Rolfs Avenues, s/n, Viçosa, Minas Gerais 36570900 Brazil
| | - Wilny Karen da Silva Gomes
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Mister Hull Avenue 2297, Fortaleza, Ceara 60451970 Brazil
| | - Ana Priscila Monteiro da Silva
- Department of Biochemistry and Molecular Biology, Federal University of Ceará, Mister Hull Avenue 2297, Fortaleza, Ceara 60451970 Brazil
| | | | - Rolf Puschmann
- Department of Plant Biology, Federal University of Viçosa, Peter Henry Rolfs Avenues, s/n, Viçosa, Minas Gerais 36570900 Brazil
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32
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Zhang J, Yuan L, Liu W, Lin Q, Wang Z, Guan W. Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13315] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jie Zhang
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Li Yuan
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Wei Liu
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Qiong Lin
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Zhidong Wang
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
| | - Wenqiang Guan
- Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China
- Tianjin Key Laboratory of Food Biotechnology and Food Sciences; Tianjin University of Commerce; Tianjin 300134 China
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33
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Papoutsis K, Vuong QV, Pristijono P, Golding JB, Bowyer MC, Scarlett CJ, Stathopoulos CE. Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder. Foods 2016; 5:foods5030055. [PMID: 28231150 PMCID: PMC5302404 DOI: 10.3390/foods5030055] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Revised: 08/09/2016] [Accepted: 08/19/2016] [Indexed: 01/12/2023] Open
Abstract
Several studies have shown that UV-C (ultraviolet C) irradiation promotes the bioactive compounds and antioxidants of fresh fruits and vegetables. The aim of this study was to apply UV irradiation in dried lemon pomace powder for enhancing its phenolic content and antioxidant properties, thus more bioactive compounds should be available for extraction and utilization. Lemon pomace dried powder was placed under a UV lamp and treated with dosages of 4, 19, 80 and 185 kJ·m−2, while untreated powder was used as a control. UV-C irradiation significantly affected the total phenolic content, total flavonoid content, proanthocyanidins, and antioxidant capacity measured by cupric reducing antioxidant capacity (CUPRAC) and ferric reducing antioxidant power (FRAP) of the lemon pomace dried powder, while it did not affect the vitamin C content. UV-C irradiation of 19 kJ·m−2 resulted in 19% higher total phenolic content than the control, while UV-C irradiation of 180 kJ·m−2 resulted in 28% higher total flavonoid content than the control. The antioxidant capacity was reduced when UV-C irradiation more than 4 kJ·m−2 was applied. The results of this study indicate that UV-C treatment has the potential to increase the extraction of bioactive compounds of dried lemon pomace at relatively high dosages.
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Affiliation(s)
- Konstantinos Papoutsis
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
| | - Quan V Vuong
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
| | - Penta Pristijono
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
| | - John B Golding
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
- NSW Department of Primary Industries, Locked Bag 26, Gosford 2250, NSW, Australia.
| | - Michael C Bowyer
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
| | - Christopher J Scarlett
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah 2258, NSW, Australia.
| | - Costas E Stathopoulos
- Division of Food and Drink, School of Science, Engineering and Technology, University of Abertay, Dundee DD1 1HG, UK.
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34
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Previtera L, Fucci G, De Marco A, Romanucci V, Di Fabio G, Zarrelli A. Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1953-1958. [PMID: 26095330 DOI: 10.1002/jsfa.7303] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2014] [Revised: 04/13/2015] [Accepted: 06/07/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Epidemiological studies have proved that tomato consumption is associated with a lower risk of developing several diseases (for example, certain types of cancers, cardiovascular diseases, macular degeneration, age-related eye disease). Many micronutrients and bioactive compounds are mainly present in peel and seeds and are lost during the processing into sauce, purée, paste and juice. RESULTS The addition of lyophilized and powdered tomato pomace enhances the properties of purée. In this paper we report the chemical and physicochemical characterization of a purée enriched with 2% dry pomace. Comparison of the analytical data of starting purée with the enriched purée showed a significant increase of all micronutrients, without the taste and appearance being compromised or altered negatively. CONCLUSION The product obtained is an example of a functional food rich in health-promoting phytochemicals, with the significant aspect of recovering a waste fraction of the tomato processing that would normally be disposed of in landfill, with associated costs and environmental impact.
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Affiliation(s)
- Lucio Previtera
- AIPRAS, Associazione Italiana per la Promozione delle Ricerche su Ambiente e Salute umana (ONLUS), 82030 Dugenta, Italy
- Consorzio Interuniversitario Sannio Tech, 82030 Apollosa, Italy
| | | | - Anna De Marco
- Department of Biology, University Federico II, Complesso Universitario Monte S Angelo, IT-80126 Napoli, Italy
| | - Valeria Romanucci
- Department of Chemical Sciences, University of Federico II, Complesso Universitario di MS Angelo, I-80126 Naples, Italy
| | - Giovanni Di Fabio
- Department of Chemical Sciences, University of Federico II, Complesso Universitario di MS Angelo, I-80126 Naples, Italy
| | - Armando Zarrelli
- Department of Chemical Sciences, University of Federico II, Complesso Universitario di MS Angelo, I-80126 Naples, Italy
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35
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Lopes MM, Silva EO, Canuto KM, Silva LM, Gallão MI, Urban L, Ayala-Zavala JF, Miranda MRA. Low fluence pulsed light enhanced phytochemical content and antioxidant potential of ‘Tommy Atkins’ mango peel and pulp. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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36
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Gutiérrez DR, Char C, Escalona VH, Chaves AR, Rodríguez SDC. Application of UV-C Radiation in the Conservation of Minimally Processed Rocket (Eruca sativa
Mill.). J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12577] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Diego R. Gutiérrez
- Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE-CONICET); Universidad Nacional de Santiago del Estero; RN 9, Km 1125, Villa El Zanjón 4206 Santiago del Estero Argentina
| | - Cielo Char
- Centro de Estudios Postcosecha; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
| | - Víctor H. Escalona
- Centro de Estudios Postcosecha; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
| | - Alicia R. Chaves
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET; Facultad de Ciencias Exactas; UNLP; La Plata Argentina
| | - Silvia del C. Rodríguez
- Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE-CONICET); Universidad Nacional de Santiago del Estero; RN 9, Km 1125, Villa El Zanjón 4206 Santiago del Estero Argentina
- Instituto de Ciencia y Tecnología de Alimentos; Facultad de Agronomía y Agroindustrias; Universidad Nacional de Santiago del Estero; Belgrano (S) 1912 4200 Santiago del Estero Argentina
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37
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Belović M, Kevrešan Ž, Pestorić M, Mastilović J. The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.06.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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The influence of post-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.06.003] [Citation(s) in RCA: 90] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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39
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Hossain MB, Aguiló-Aguayo I, Lyng JG, Brunton NP, Rai DK. Effect of pulsed electric field and pulsed light pre-treatment on the extraction of steroidal alkaloids from potato peels. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.10.014] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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40
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Ouhibi C, Attia H, Rebah F, Msilini N, Chebbi M, Aarrouf J, Urban L, Lachaal M. Salt stress mitigation by seed priming with UV-C in lettuce plants: growth, antioxidant activity and phenolic compounds. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2014; 83:126-33. [PMID: 25133899 DOI: 10.1016/j.plaphy.2014.07.019] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2014] [Accepted: 07/23/2014] [Indexed: 05/29/2023]
Abstract
Seeds of Lactuca sativa L. 'Romaine' were subjected to priming treatments with UV-C radiation at 0.85 or 3.42 kJ m(-2). Seedlings obtained from both primed (Pr) and non-primed (NPr) seeds were grown in an hydroponic culture system supplemented with 0 (control) or 100 mM NaCl. After 21 days of NaCl treatment, root and leaf biomass, root lengths, leaf numbers, and leaf surface area were measured. Ions (Na(+) and K(+)) accumulation was determined in roots and leaves. Total phenolic compound and flavonoid concentrations, as well as antioxidant and antiradical activities were measured in L. sativa leaves. Salt stress resulted in a lower increase in fresh weight of roots and leaves, which was more pronounced in roots than in leaves, due to reduced root elongation, leaf number and leaf expansion, as well as leaf thickness. The lower increase in fresh weight was accompanied by a restriction in tissue hydration and K(+) ion uptake, as well as an increase in Na(+) ion concentrations in all organs. These effects were mitigated in plants from the UV-C primed seeds. The mitigating effect of UV-C was more pronounced at 0.85 than at 3.42 kJ m(-2). Salt stress also resulted in an increase in total phenolic compounds and flavonoid concentrations and in the total antioxidant capacity in leaves. The highest diphenylpicrylhydrazyl radical (DPPH) scavenging activity was found in the leaves of plants from both Pr seeds. Our results suggest that plants grown from seed primed by exposure to moderate UV-C radiation exhibited a higher tolerance to salinity stress.
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Affiliation(s)
- Chayma Ouhibi
- Unité de Physiologie et Biochimie de la réponse des plantes aux contraintes abiotiques, Département de Biologie, FST, Université Tunis El Manar, 1068 Tunis, Tunisia; Laboratoire Physiologie des Fruits et Légumes (EA 4279), Université d'Avignon et des Pays du Vaucluse, Campus Agroparc, 301 Rue Baruch de Spinoza, 84916 Avignon, France.
| | - Houneida Attia
- Unité de Physiologie et Biochimie de la réponse des plantes aux contraintes abiotiques, Département de Biologie, FST, Université Tunis El Manar, 1068 Tunis, Tunisia
| | - Fedia Rebah
- Unité de Physiologie et Biochimie de la réponse des plantes aux contraintes abiotiques, Département de Biologie, FST, Université Tunis El Manar, 1068 Tunis, Tunisia
| | - Najoua Msilini
- Unité de Physiologie et Biochimie de la réponse des plantes aux contraintes abiotiques, Département de Biologie, FST, Université Tunis El Manar, 1068 Tunis, Tunisia
| | - Mohamed Chebbi
- Unité de Physiologie et Biochimie de la réponse des plantes aux contraintes abiotiques, Département de Biologie, FST, Université Tunis El Manar, 1068 Tunis, Tunisia
| | - Jawad Aarrouf
- Laboratoire Physiologie des Fruits et Légumes (EA 4279), Université d'Avignon et des Pays du Vaucluse, Campus Agroparc, 301 Rue Baruch de Spinoza, 84916 Avignon, France
| | - Laurent Urban
- Laboratoire Physiologie des Fruits et Légumes (EA 4279), Université d'Avignon et des Pays du Vaucluse, Campus Agroparc, 301 Rue Baruch de Spinoza, 84916 Avignon, France
| | - Mokhtar Lachaal
- Unité de Physiologie et Biochimie de la réponse des plantes aux contraintes abiotiques, Département de Biologie, FST, Université Tunis El Manar, 1068 Tunis, Tunisia
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41
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An appraisal of the therapeutic value of lycopene for the chemoprevention of prostate cancer: A nutrigenomic approach. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.03.027] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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42
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Bravo S, García-Alonso J, Martín-Pozuelo G, Gómez V, García-Valverde V, Navarro-González I, Periago MJ. Effects of postharvest UV-C treatment on carotenoids and phenolic compounds of vine-ripe tomatoes. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12146] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sergio Bravo
- Department of Food Science and Nutrition; Faculty of Veterinary Science; Campus de Espinardo; Murcia; 30071; Spain
| | - Javier García-Alonso
- Department of Food Science and Nutrition; Faculty of Veterinary Science; Campus de Espinardo; Murcia; 30071; Spain
| | - Gala Martín-Pozuelo
- Department of Food Science and Nutrition; Faculty of Veterinary Science; Campus de Espinardo; Murcia; 30071; Spain
| | - Victoria Gómez
- Department of Food Science and Nutrition; Faculty of Veterinary Science; Campus de Espinardo; Murcia; 30071; Spain
| | - Verónica García-Valverde
- Department of Food Science and Nutrition; Faculty of Veterinary Science; Campus de Espinardo; Murcia; 30071; Spain
| | - Inmaculada Navarro-González
- Department of Food Science and Nutrition; Faculty of Veterinary Science; Campus de Espinardo; Murcia; 30071; Spain
| | - María Jesús Periago
- Department of Food Science and Nutrition; Faculty of Veterinary Science; Campus de Espinardo; Murcia; 30071; Spain
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