1
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Liu R, Shang F, Niu B, Wu W, Han Y, Chen H, Gao H. Melatonin treatment delays the softening of blueberry fruit by modulating cuticular wax metabolism and reducing cell wall degradation. Food Res Int 2023; 173:113357. [PMID: 37803698 DOI: 10.1016/j.foodres.2023.113357] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 07/30/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
The effects of postharvest melatonin (MT) treatment on cuticular wax and cell wall metabolism in blueberry fruit (Vaccinium spp.) were evaluated. The results revealed that MT treatment maintained the cuticular wax rod-like structure and delayed wax degradation. The gas chromatography-mass spectrometry analysis results revealed that MT application changed the cuticular wax composition in blueberries, and 25 metabolic components were screened. The metabolic regulation of wax quality in blueberry fruit may therefore be influenced by MT. Additionally, MT slowed down pectin and cellulose degradation by reducing the activities of cell wall degrading enzymes like pectin methyl esterase polygalacturonase, β-galactosidase, and cellulose in the later stages of storage. It also downregulated the transcriptional expression of related genes like VcPE, VcPG, VcBG6, and VcGAL1. Thus, MT prevented softening and senescence by postponing the degradation of the cell wall in postharvest blueberry fruit.
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Affiliation(s)
- Ruiling Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Fanchen Shang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Ben Niu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Weijie Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yanchao Han
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Hangjun Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Haiyan Gao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
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2
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Palka A, Wilczyńska A. Storage Quality Changes in Craft and Industrial Blueberry, Strawberry, Raspberry and Passion Fruit-Mango Sorbets. Foods 2023; 12:2733. [PMID: 37509825 PMCID: PMC10378843 DOI: 10.3390/foods12142733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 06/26/2023] [Accepted: 07/03/2023] [Indexed: 07/30/2023] Open
Abstract
Sorbets are a popular dessert, especially during hot summer days. They can also have health-promoting qualities, mainly due to the nutritional value of the fruit from which they are made. The production technology can also have an impact on the final nutritional quality of the sorbets. This paper presents a comparative assessment of the quality of industrial fruit sorbets and their craft analogs. Sorbets with the following flavors were selected for the research: blueberry, strawberry, raspberry, and passion fruit with mango. An organoleptic evaluation was performed, and the overrun, melting resistance, active acidity (pH), color in the CIE Lab system, antiradical activity (DDPH method), and content of vitamin C and total polyphenols were determined. The research revealed the differences between sorbets produced from different fruits as well as the differences depending on the production method between products made of the same type of fruit. Craft sorbets were found to be better than industrial sorbets, and storage time had a significant effect on the sorbets' quality. In terms of organoleptic characteristics, craft mango-passion fruit sorbet turned out to be the best; in terms of antioxidant properties, craft raspberry and strawberry sorbets were the best, and these two sorbets also showed good, stable overrun and melting resistance values during storage.
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Affiliation(s)
- Agnieszka Palka
- Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
| | - Aleksandra Wilczyńska
- Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
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3
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Li M, Hu J, Yang M, Yang J, Zhang Q, Zubarev YA, Zhao W, Bi Y. Quality Attributes and Dielectric Properties of Sea Buckthorn Berries under Differing Freezing Regimes and Their Interrelationships. Foods 2022; 11:foods11233825. [PMID: 36496633 PMCID: PMC9739572 DOI: 10.3390/foods11233825] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/24/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022] Open
Abstract
Fruit quality attributes interrelate with their dielectric properties, but such interrelationships in sea buckthorn berries under differing freezing regimes remain uninvestigated. Sea buckthorn (Hipophae rhamnoides L., cv. Shenqiuhong) berries were frozen at different temperatures (-13, -30, -35 and -40 °C) and stored for different periods (15, 30, 45, 60, 75 and 90 d). Seven quality attributes and nine dielectric parameters were measured to evaluate the effect of different frozen storage regimes on those attributes and parameters. The results showed that shorter time and lower temperature contributed to the preservation of berries quality. The dielectric parameters values increased with decreasing temperature and with the increase of freezing duration. The quality prediction models were established by the principal component analysis of the dielectric properties at characteristic frequency. The results are expected to provide a way to evaluate quality of frozen sea buckthorn berries by dielectric properties.
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Affiliation(s)
- Moruo Li
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jingming Hu
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Mei Yang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jinfa Yang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qianglin Zhang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yury A. Zubarev
- Federal Altai Scientific Center of Agro-Biotechnologies, 35 Nauchniy Gorodok, Barnaul 656910, Russia
| | - Wuyun Zhao
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
- Correspondence: (W.Z.); (Y.B.); Tel.: +86-931-7631113 (Y. B)
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
- Correspondence: (W.Z.); (Y.B.); Tel.: +86-931-7631113 (Y. B)
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4
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Christofi M, Pavlou A, Lantzouraki D, Tsiaka T, Myrtsi E, Zoumpoulakis P, Haroutounian S, Mauromoustakos A, Biliaderis C, Manganaris G. Profiling carotenoid and phenolic compounds in fresh and canned fruit of peach cultivars: impact of genotype and canning on their concentration. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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5
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King ES, Noll A, Glenn S, Bolling BW. Refrigerated and frozen storage impact aronia berry quality. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-021-00080-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Postharvest storage of many freshly picked berries affects polyphenol and sugar content. However, little is known about the impact of refrigerated and frozen storage on aronia berry composition. Therefore, the objective of this study was to characterize how storage at 4 ± 2 °C and − 20 ± 2 °C, and temperature cycles affect aronia berry polyphenols, total solid content, pH, titratable acidity, polyphenol oxidase (PPO) activity, sugar content, acid content, color, and cell structure. Refrigerated storage reduced proanthocyanidins (21%), anthocyanins (36%), and total phenols (21%) after 12 weeks. Frozen storage increased polyphenols in the first 6 mo. of frozen storage but then decreased polyphenols at mo. 8 to levels similar to initial values. Frozen temperature cycling reduced anthocyanins 18% but did not affect total phenols or proanthocyanidins. Scanning electron microscopy analysis indicated temperature cycling induced cell damage, shrinking, and fusion. This disruption led to the release of anthocyanins inside the berry tissue. PPO activity did not significantly correlate with the decrease in polyphenol content during storage. °Brix did not significantly change during refrigeration and frozen storage but did during the 12th temperature cycle. Aronia berries’ pH and titratable acidity were affected more by refrigeration than frozen and temperature storage. The pH increased by 4% during refrigeration, and titratable acidity decreased by 17% at 12 weeks. In conclusion, refrigerated storage results in a modest reduction of aronia berry polyphenols, but absolute extractable polyphenols are stable for up to 8 months of frozen storage.
Graphical abstract
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6
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D’Agostino MF, Sicari V, Giuffrè AM, Soria AC. Blackberries (Rubus ulmifolius Schott) from Calabria (Italy): a comprehensive characterisation. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03922-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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The Effects of a Gum Arabic-Based Edible Coating on Guava Fruit Characteristics during Storage. COATINGS 2022. [DOI: 10.3390/coatings12010090] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Guava is a nutritious fruit that has perishable behavior during storage. We aimed to determine the influences of some edible coatings (namely, cactus pear stem (10%), moringa (10%), and henna leaf (3%) extracts incorporated with gum Arabic (10%)), on the guava fruits’ properties when stored under ambient and refrigeration temperatures for 7, 14, and 21 days. The results revealed that the coating with gum Arabic (10%) only, or combined with the natural plant extracts, exhibited a significant reduction in weight loss, decay, and rot ratio. Meanwhile, there were notable increases in marketability. Moreover, among all tested treatments, the application of gum Arabic (10%) + moringa extract (10%) was the superior treatment for most studied parameters, and exhibited for the highest values for maintaining firmness, total soluble solids, total sugars, and total antioxidant activity. Overall, it was suggested that coating guava with 10% gum Arabic combined with other plant extracts could maintain the postharvest storage quality of the cold-storage guava.
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8
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Concha-Meyer AA, Sepúlveda G, Pérez-Díaz R, Torres CA. Effect of preservation processing on quality attributes and phenolic profile of maqui (Aristotelia chilensis mol. Stuntz) fruit. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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9
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Vázquez-Sánchez AY, Corfield R, Sosa N, Salvatori D, Schebor C. Physicochemical, functional, and sensory characterization of apple leathers enriched with acáchul (Ardisia compressa Kunth) powder. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111472] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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10
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Shang F, Liu R, Wu W, Han Y, Fang X, Chen H, Gao H. Effects of melatonin on the components, quality and antioxidant activities of blueberry fruits. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111582] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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11
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Borda‐Yepes VH, Chejne F, Granados DA, Largo E, Rojano B, Raghavan GSV. Microwave‐assisted forced convection drying effect on bioactive compounds of the Canadian blueberry leaves (
Vaccinium corymbosum
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Farid Chejne
- Facultad de Minas Universidad Nacional de Colombia – Medellín Medellín Colombia
| | - David Alejandro Granados
- Facultad de Minas Universidad Nacional de Colombia – Medellín Medellín Colombia
- Facultad de Ingenierias Universidad Católica de Oriente Rionegro Colombia
| | - Esteban Largo
- Facultad de Minas Universidad Nacional de Colombia – Medellín Medellín Colombia
- Dirección de Regionalización sede Caicedonia Universidad del Valle Caicedonia Colombia
| | - Benjamin Rojano
- Facultad de Ciencias Universidad Nacional de Colombia – Medellín Medellín Colombia
| | - G. S. Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences McGill University Ste‐Anne‐de‐Bellevue QC Canada
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12
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Cadi HE, Bouzidi HE, Selama G, Ramdan B, Majdoub YOE, Alibrando F, Brigui J, Altemimi AB, Dugo P, Mondello L, Cacciola F. Characterization of Rubus fruticosus L. berries growing wild in Morocco: phytochemical screening, antioxidant activity and chromatography analysis. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03739-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Varo MÁ, Martín-Gómez J, Mérida J, Serratosa MP. Bioactive compounds and antioxidant activity of highbush blueberry (Vaccinium corymbosum) grown in southern Spain. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03701-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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14
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González CM, Llorca E, Quiles A, Hernando I, Moraga G. Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109633] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Almli VL, Asioli D, Rocha C. Organic Consumer Choices for Nutrient Labels on Dried Strawberries among Different Health Attitude Segments in Norway, Romania, and Turkey. Nutrients 2019; 11:nu11122951. [PMID: 31817079 PMCID: PMC6950596 DOI: 10.3390/nu11122951] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 11/22/2019] [Accepted: 11/25/2019] [Indexed: 12/14/2022] Open
Abstract
Consumer interest towards healthy food is driving the growth of the organic food market because consumers perceive organic food products to improve their personal health. Berries have well-known health benefits and show increasing market shares in European markets. This manuscript investigates for the first time how health attitudes relate to organic consumers’ choices for nutrient labels of organic dried strawberry products. We conducted an online survey with 614 consumers from Norway, Romania, and Turkey. All participants consumed and liked strawberries and purchased organic food at least once a month. Participants filled out attitudinal questionnaires and conducted an experimental choice task featuring paired images of packaged organic dried strawberries varying in nutrients content label and other factors. The pooled sample was split into three groups of varying health attitudes for profiling and choice analysis. The results show that broad variations exist in health attitudes among Norwegian, Romanian, and Turkish organic consumers. A non-linear effect of health attitude is revealed, where a moderate health attitude is more strongly associated with the selection of products with increased nutrients content than either a low or a high health attitude. The results highlight the complexity in targeting nutrition labels to organic consumers. Finally, implications and suggestions for organic food operators are discussed along with future research avenues.
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Affiliation(s)
- Valérie L. Almli
- Department of Innovation, Sensory and Consumer Sciences, Nofima AS, NO-1431 Ås, Norway;
| | - Daniele Asioli
- Department of Applied Economics and Marketing, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, UK
- Correspondence: ; Tel.: +44-0-118-378-5426
| | - Celia Rocha
- GreenUPorto—Sustainable Agrifood Production Research Centre & LAQV-REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Edifício das Ciências Agrárias (FCV2), 4485-646 Vila do Conde, Portugal;
- Sense Test, Lda., 4400-345 Vila Nova de Gaia, Portugal
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16
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TOBAL TM, RODRIGUES LV. Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.27618] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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17
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CURI PN, SALGADO DL, MENDONÇA K, PIO R, FERREIRA JLG, SOUZA VRD. Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.18618] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Colín-Cruz M, Pimentel-González D, Carrillo-Navas H, Alvarez-Ramírez J, Guadarrama-Lezama A. Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.064] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Effect of Different Commercial Fertilizers, Harvest Date, and Storage Time on Two Organically Grown Blackberry Cultivars: Physicochemical Properties, Antioxidant Properties, and Sugar Profiles. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1390358] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Despite increased consumer interest in organic produce, little is known about how different organic production methods affect both the traditional measures of quality and the naturally occurring health promoting (bioactive) compounds of food. In this study, “Obsidian” and “Triple Crown” blackberries (bothRubushybrids) were cultivated organically and fertilized with either soy meal, fish emulsion/hydrolysate blend, or processed poultry litter fertilizers at a fixed rate. Fruits were hand-harvested three times during their peak production period and stored at 4°C and 85% RH for up to 12 d. Fertilizer effects on the physicochemical properties were minor, while harvest period had a stronger effect, though that trend varied by year. Antioxidant and sugar profile data revealed an interesting pattern: “Obsidian” had ORAC and lower sugar than “Triple Crown” at harvest and also had greater differentiation due to fertilizer treatments. Fertilizer effects differed based on harvest date and cultivar, with late harvest fruit fertilized with fish emulsion fertilizer showing higher TPC and ORAC than other fertilizer treatments, while the early and middle harvest fruit showed similar or greater responses to soy meal-based fertilizer. Time of harvest and length of storage also affected the antioxidant properties and sugar profiles in different ways depending on fruit cultivar, again with the “Obsidian” fruit showing greater variability in general. This study demonstrated that the two cultivars of organically grown blackberry fruit have different physicochemical and antioxidant properties, thus potentially different shelf lives in the fresh market.
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20
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Al-Kuraieef AN, Alshawi AH, Alsuhaibani AMA. Effect of the combined action of potassium sorbate and irradiation on the quality-maintenance of strawberries. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3374-3379. [PMID: 31274905 PMCID: PMC6582126 DOI: 10.1007/s13197-019-03821-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2019] [Accepted: 05/08/2019] [Indexed: 10/26/2022]
Abstract
A relatively short storage life is considered a major problem for the transportation of strawberries across long distances to markets and for exportation. The aim of this research is to study the combined effects of potassium sorbate and radiation (3 kGy) on the microbial load, shelf life and most of the biochemical constituents such as vitamin C and total soluble solids of strawberries. A potassium sorbate (1%) treatment was combined, in practical application, with irradiation (3 kGy) to extend the shelf life of strawberries. All strawberry samples were stored at 4 ± 1 °C (90-92% RH). Quality assessment of the microbial and biochemical constituents, vitamin C, and TSS during the storage period was performed. The results showed that Gamma irradiation alone at 3 kGy extended the shelf life of strawberries to 21 days. Further extension of the shelf life to 21 days was obtained when irradiation (3 kGy) was combined with potassium sorbate treatment. All treatments caused non-significant decreases in vitamin C content during storage, except for the treatment of strawberries with a solution of potassium sorbate, which caused a significant decrease in the vitamin C content, and a gradual decrease in the vitamin C content occurred with an increase in storage time for all treatments.
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Affiliation(s)
- Amal N. Al-Kuraieef
- Department of Nutrition and Food Science, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Amal H. Alshawi
- Department of Nutrition and Food Science, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Amnah M. A. Alsuhaibani
- Department of Nutrition and Food Science, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
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21
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Cătunescu GM, Rotar AM, Pop CR, Diaconeasa Z, Bunghez F, Socaciu MI, Semeniuc CA. Influence of extraction pre-treatments on some phytochemicals and biological activity of Transylvanian cranberries (Vaccinium vitis-idea L.). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.062] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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22
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Kelly N, Kelly A, O'Mahony J. Strategies for enrichment and purification of polyphenols from fruit-based materials. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.010] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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23
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Borda-Yepes VH, Chejne F, Daza-Olivella LV, Alzate-Arbelaez AF, Rojano BA, Raghavan VGS. Effect of microwave and infrared drying over polyphenol content in Vaccinium meridionale
(Swartz) dry leaves. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12939] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Farid Chejne
- Facultad de Minas; Universidad Nacional de Colombia - Medellín; Medellín Colombia
| | | | | | - Benjamin A. Rojano
- Universidad Nacional de Colombia - Medellín; Facultad de Ciencias; Medellín Colombia
| | - Vijaya G. S. Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences; McGill University; Ste-Anne-de-Bellevue Quebec Canada
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24
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Asioli D, Rocha C, Wongprawmas R, Popa M, Gogus F, Almli VL. Microwave-dried or air-dried? Consumers' stated preferences and attitudes for organic dried strawberries. A multi-country investigation in Europe. Food Res Int 2018; 120:763-775. [PMID: 31000296 DOI: 10.1016/j.foodres.2018.11.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 11/12/2018] [Accepted: 11/16/2018] [Indexed: 10/27/2022]
Abstract
Non-thermal food processing technologies are becoming more important in the organic food sector because, beyond preserving the organic feature, they could offer organic products with additional benefits in terms of enhanced nutritional content and healthiness as well as better sensory properties that could satisfy the more complex demands of organic consumers. Berries have a well-known health benefits and show increasing market shares in European markets while dehydration can increase the food convenience in terms of extended shelf-life. This study investigates for the first time organic consumers' stated preferences, attitudes and individual differences for a non-thermal organic processing technology. Specifically, we investigated consumers' preferences for organic dried strawberries varying in drying technology used, such as the most conventional (i.e. thermal) air drying and the most innovative (i.e. non-thermal) microwave drying, origin, price levels, and nutrient contents in three European countries: Norway, Romania and Turkey. Data from a total of 614 consumers were collected through an online choice experiment. Results show that on average consumers prefer organic dried strawberries produced with air drying technology that have national origin, with natural nutrient content and at low price, but country and individual differences are identified. Consumers who showed least rejection for microwave dried products are young, mostly from Norway and have higher positive attitudes towards new food technologies. Consumers who showed most rejection for microwave dried products are older, mostly from Turkey and have higher positive attitudes for organic, natural and ecological products. Organic producers who adopt microwave drying might better inform consumers about the characteristics, the process and highlight the nutritional benefits of such technology. Finally, this research informs policy makers about the need to define and regulate more clearly microwave drying as an organic technology, as well as to regulate labelling to ensure that consumers are not misled and correctly informed about the new technology.
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Affiliation(s)
- D Asioli
- University of Reading, Reading, United Kingdom; NOFIMA AS, Norway; University of Arkansas, Fayetteville, AR, United States.
| | - C Rocha
- University of Porto, Portugal; SenseTest Lda, Portugal
| | | | - M Popa
- University of Agronomical Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
| | - F Gogus
- Gaziantep University, Gaziantep, Turkey
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25
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Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9718-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Res Int 2017; 100:19-30. [DOI: 10.1016/j.foodres.2017.08.035] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 08/11/2017] [Accepted: 08/13/2017] [Indexed: 12/19/2022]
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27
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Affiliation(s)
- Jairam Vanamala
- Department of Food Science, Pennsylvania State University, University Park, Pennsylvania, USA
- The Penn State Hershey Cancer Institute, Pennsylvania, USA
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28
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Barraza-Jáuregui G, Vega G, Valeriano J, Obregón J, Siche R, Miano A. Osmotic pretreatment to assure retention of phenolics and anthocyanins in berry jams. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2016.12.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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da Silva LB, Annetta FE, Alves AB, Queiroz MB, Fadini AL, da Silva MG, Efraim P. Effect of differently processed açai (Euterpe oleraceaMart.) on the retention of phenolics and anthocyanins in chewy candies. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13245] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
| | - Fernanda Elena Annetta
- Faculty of Food Engineering; University of Campinas (UNICAMP); 13083-862 Campinas São Paulo Brazil
| | - Adriana Barreto Alves
- Ministry of Agriculture; Livestock and Food Supply of Brazil (MAPA); 13100-105 Campinas São Paulo Brazil
| | | | - Ana Lúcia Fadini
- Institute of Food Technology (ITAL); 13070-178 Campinas São Paulo Brazil
| | | | - Priscilla Efraim
- Faculty of Food Engineering; University of Campinas (UNICAMP); 13083-862 Campinas São Paulo Brazil
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30
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Wang W, Jung J, Tomasino E, Zhao Y. Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.041] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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31
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Mikulic-Petkovsek M, Koron D, Zorenc Z, Veberic R. Do optimally ripe blackberries contain the highest levels of metabolites? Food Chem 2016; 215:41-9. [PMID: 27542448 DOI: 10.1016/j.foodchem.2016.07.144] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 07/21/2016] [Accepted: 07/26/2016] [Indexed: 01/17/2023]
Abstract
Five blackberry cultivars were selected for the study ('Chester Thornless', 'Cacanska Bestrna', 'Loch Ness', 'Smoothstem' and 'Thornfree') and harvested at three different maturity stages (under-, optimal- and over-ripe). Optimally ripe and over-ripe blackberries contained significantly higher levels of total sugars compared to under-ripe fruit. 'Loch Ness' cultivar was characterized by 2.2-2.6-fold higher levels of total sugars than other cultivars and consequently, the highest sugar/acids ratio. 'Chester Thornless' stands out as the cultivar with the highest level of vitamin C in under-ripe (125.87mgkg(-1)) and optimally mature fruit (127.66mgkg(-1)). Maturity stage significantly affected the accumulation of phenolic compounds. The content of total anthocyanins increased for 43% at optimal maturity stage and cinnamic acid derivatives for 57% compared to under-ripe fruit. Over-ripe blackberries were distinguished by the highest content of total phenolics (1251-2115mg GAE kg(-1) FW) and greatest FRAP values (25.9-43.2mM TE kg(-1) FW).
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Affiliation(s)
- Maja Mikulic-Petkovsek
- Biotechnical Faculty, Department of Agronomy, University of Ljubljana, Chair for Fruit, Vine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Darinka Koron
- Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia
| | - Zala Zorenc
- Biotechnical Faculty, Department of Agronomy, University of Ljubljana, Chair for Fruit, Vine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Robert Veberic
- Biotechnical Faculty, Department of Agronomy, University of Ljubljana, Chair for Fruit, Vine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
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32
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Berenji Ardestani S, Sahari MA, Barzegar M. Effect of Extraction and Processing Conditions on Anthocyanins of Barberry. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12726] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Samira Berenji Ardestani
- Tarbiat Modares University and Research School of Radiation Applications; Nuclear Science and Technology Research Institute, AEOI; Tehran Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology; Tarbiat Modares University; Tehran Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology; Tarbiat Modares University; Tehran Iran
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33
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Sima IA, Sârbu C. Evaluation of polyphenolic fingerprints and antioxidant profiles of wild fruits. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13111] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ioana Anamaria Sima
- Department of Chemistry; Faculty of Chemistry and Chemical Engineering; Babeş-Bolyai University; Arany Janos Str., No 11 RO-400028 Cluj-Napoca România
| | - Costel Sârbu
- Department of Chemistry; Faculty of Chemistry and Chemical Engineering; Babeş-Bolyai University; Arany Janos Str., No 11 RO-400028 Cluj-Napoca România
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34
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Skrovankova S, Sumczynski D, Mlcek J, Jurikova T, Sochor J. Bioactive Compounds and Antioxidant Activity in Different Types of Berries. Int J Mol Sci 2015; 16:24673-706. [PMID: 26501271 PMCID: PMC4632771 DOI: 10.3390/ijms161024673] [Citation(s) in RCA: 435] [Impact Index Per Article: 48.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 09/12/2015] [Accepted: 09/23/2015] [Indexed: 12/31/2022] Open
Abstract
Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC). They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients. The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid. These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers. In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits.
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Affiliation(s)
- Sona Skrovankova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Tunde Jurikova
- Institut for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia.
| | - Jiri Sochor
- Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic.
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35
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Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1539-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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Park JN, Sung NY, Byun EH, Byun EB, Song BS, Kim JH, Lee KA, Son EJ, Lyu ES. Microbial analysis and survey test of gamma-irradiated freeze-dried fruits for patient's food. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2015.02.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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37
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Kim YJ, Shin Y. Antioxidant profile, antioxidant activity, and physicochemical characteristics of strawberries from different cultivars and harvest locations. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13765-015-0085-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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de Souza VR, Pereira PAP, Teixeira TR, Silva TLTD, Pio R, Queiroz F. Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12819] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Vanessa Rios de Souza
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
| | | | | | | | - Rafael Pio
- Department of Agriculture; Federal University of Lavras; 37200-000 Lavras MG Brazil
| | - Fabiana Queiroz
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
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39
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Ramos-Solano B, Algar E, Gutierrez-Mañero FJ, Bonilla A, Lucas JA, García-Seco D. Bacterial bioeffectors delay postharvest fungal growth and modify total phenolics, flavonoids and anthocyanins in blackberries. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.051] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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40
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Dias MI, Ferreira ICFR, Barreiro MF. Microencapsulation of bioactives for food applications. Food Funct 2015; 6:1035-52. [DOI: 10.1039/c4fo01175a] [Citation(s) in RCA: 166] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The potential of microencapsulation to protect bioactive compounds ensuring bioavailability maintenance is proved but requires further studies on its applicability and incentives by regulatory agencies.
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Affiliation(s)
- Maria Inês Dias
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5301-855 Bragança
- Portugal
| | | | - Maria Filomena Barreiro
- Laboratory of Separation and Reaction Engineering (LSRE)
- Associate Laboratory LSRE/LCM
- Polytechnic Institute of Bragança
- 5301-857 Bragança
- Portugal
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41
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Li J, Song W, Barth MM, Zhuang H, Zhang W, Zhang L, Wang L, Lu W, Wang Z, Han X, Li Q. Effect of Modified Atmosphere Packaging (MAP) on the Quality of Sea Buckthorn Berry Fruits during Postharvest Storage. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12118] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Affiliation(s)
- Jingyan Li
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
- School of Food Science and Engineering; Northwest A & F University; Yangling 712100 China
| | - Wei Song
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - M. Margaret Barth
- Responsible Source, Ltd; University of Illinois at Urbana-Champaign; Champaign IL 61820
| | - Hong Zhuang
- USDA; ARS; University of Georgia; Athens GA 30602
| | - Wenlong Zhang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - Lanwei Zhang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - Li Wang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - Weihong Lu
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - Zhenyu Wang
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - Xue Han
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
| | - Qi Li
- School of Food Science and Engineering; Harbin Institute of Technology; Harbin 150090 China
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42
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Cavender G, Liu M, Hobbs D, Frei B, Strik B, Zhao Y. Effects of Different Organic Weed Management Strategies on the Physicochemical, Sensory, and Antioxidant Properties of Machine-Harvested Blackberry Fruits. J Food Sci 2014; 79:S2107-16. [DOI: 10.1111/1750-3841.12639] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2014] [Accepted: 08/07/2014] [Indexed: 11/26/2022]
Affiliation(s)
- George Cavender
- Dept. of Food Science and Technology; Oregon State Univ; 100 Wiegand Hall Corvallis OR 97331 U.S.A
| | - Mingyang Liu
- Dept. of Food Science and Technology; Oregon State Univ; 100 Wiegand Hall Corvallis OR 97331 U.S.A
| | - Deborah Hobbs
- The Linus Pauling Institute; 307 Linus Pauling Science Center Corvallis OR 97331 U.S.A
| | - Balz Frei
- The Linus Pauling Institute; 307 Linus Pauling Science Center Corvallis OR 97331 U.S.A
| | - Bernadine Strik
- Dept. of Horticulture; Oregon State Univ; 4017 Agriculture and Life Sciences Building Corvallis OR 97331 U.S.A
| | - Yanyun Zhao
- Dept. of Food Science and Technology; Oregon State Univ; 100 Wiegand Hall Corvallis OR 97331 U.S.A
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43
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Walker R, Tseng A, Cavender G, Ross A, Zhao Y. Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods. J Food Sci 2014; 79:S1811-22. [PMID: 25102950 DOI: 10.1111/1750-3841.12554] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2014] [Accepted: 06/05/2014] [Indexed: 11/29/2022]
Abstract
Wine grape pomace (WGP) as a source of antioxidant dietary fiber (DF) was used to fortify baked goods, including breads, muffins, and brownies. Pinot Noir WGP (RWGP) and Pinot Grigio WGP (WWGP) substituted wheat flour at concentration of 5%, 10%, and 15% for bread, 10%, 15%, 20%, and 25% RWGP for brownies, and 5%, 10%, and 15% RWGP or 10%, 15%, and 20% WWGP for muffins. The finished products were evaluated for total phenolic content (TPC), radical scavenging activity (RSA), and total DF, as well as physicochemical and sensory properties. WGP flour blends were also tested for solvent retention capacity (SRC). The highest TPC and RSA values for bread and muffins were achieved in 15% RWGP fortified samples with TPC and RSA values of 68.32 mg gallic acid equivalent (GAE)/serving and 80.70 AAE mg/serving, respectively for bread, and 2164 mg GAE/serving and 1526 mg AAE/serving, respectively for muffins. Brownies fortified with 10% RWGP had the highest RSA value (115.52 mg AAE/serving) while the control had the highest TPC value (1152 mg GAE/serving). Breads and muffins with 15% RWGP and brownies with 25% RWGP had the highest amount of DF (6.33, 12.32, and 7.73 g/serving, respectively). Sensory evaluation concluded that there is no difference in overall liking of 5% and 10% RWGP breads and muffins or 15% and 20% WGP brownies compared to the controls. This study demonstrated that WGP is a viable functional ingredient in bakery goods to increase TPC, RSA, and DF in consumer's diets.
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Affiliation(s)
- Rebecca Walker
- Dept. of Food Science and Technology, 100 Wiegand Hall, Regon State Univ, Corvallis, OR, 97331, U.S.A
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44
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Veberic R, Stampar F, Schmitzer V, Cunja V, Zupan A, Koron D, Mikulic-Petkovsek M. Changes in the contents of anthocyanins and other compounds in blackberry fruits due to freezing and long-term frozen storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6926-6935. [PMID: 24422506 DOI: 10.1021/jf405143w] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The aim of this study was to evaluate the effect of fast and slow freezing and frozen storage on the metabolite content of six blackberry cultivars. The content of metabolites determined with HPLC RI/PDA-MS in stored blackberries was compared with the initial content of the fruit. During frozen storage of fruits a loss of vitamin C up to 80% has been recorded along with changes of color values, which shifted to blue and yellow hues. The color changes were accompanied with increased pH levels and content of anthocyanins. Most of the phenolic groups, sugars, and organic acids showed a better extraction after storage, especially in the slow freezing treatment due to a higher degree of tissue damage by freezing. The 'Thornless Evergreen' cultivar was especially rich in sugars, vitamin C, and phenolic compounds, but the highest levels of anthocyanins were determined in 'Loch Ness' cultivar.
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Affiliation(s)
- Robert Veberic
- Biotechnical Faculty, University of Ljubljana , Jamnikarjeva 101, 1000 Ljubljana, Slovenia
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45
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Eldridge JA, Repko D, Mumper RJ. Retention of polyphenolic species in spray-dried blackberry extract using mannitol as a thermoprotectant. J Med Food 2014; 17:1064-9. [PMID: 24892214 DOI: 10.1089/jmf.2013.0177] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
The purpose of these studies was to determine if a Büchi Mini Spray Dryer B-290 (Büchi Corporation, New Castle, DE, USA) could be used to prepare blackberry extract powders containing mannitol as a thermoprotectant without extensively degrading anthocyanins and polyphenols in the resulting powders. Three blackberry puree extract samples were each prepared by sonication of puree in 30/70% ethanol/water containing 0.003% HCl. Blackberry puree extract sample 1 (S1) contained no mannitol, while blackberry puree extract sample 2 (S2) contained 3.0:1 (w/w) mannitol:berry extract, and blackberry puree extract sample 3 (S3) contained 6.3:1 (w/w) mannitol:berry extract. The levels of anthocyanins and polyphenols in reconstituted spray-dried powders produced from S1-S3 were compared to solutions of S1-S3 that were held at 4°C as controls. All extract samples could be spray-dried using the Büchi Mini Spray Dryer B-290. S1, with no mannitol, showed a 30.8% decrease in anthocyanins and a 24.1% decrease in polyphenols following spray-drying. However, S2 had a reduction in anthocyanins of only 13.8%, while polyphenols were reduced by only 6.1%. S3, with a ratio of mannitol to berry extract of 6.3:1, exhibited a 12.5% decrease in anthocyanins while the decrease in polyphenols after spray-drying was not statistically significant (P=.16). Collectively, these data indicate that a Büchi Mini Spray Dryer B-290 is a suitable platform for producing stable berry extract powders, and that mannitol is a suitable thermoprotectant that facilitates retention of thermosensitive polyphenolic species in berry extracts during spray-drying.
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46
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Sonawane SK, Arya SS. Effect of drying and storage on bioactive components of jambhul and wood apple. Journal of Food Science and Technology 2014; 52:2833-41. [PMID: 25892781 DOI: 10.1007/s13197-014-1321-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/06/2014] [Accepted: 03/06/2014] [Indexed: 10/25/2022]
Abstract
Jambhul and wood apple were subjected to two different drying methods to examine the effect of drying temperatures (80 °C and 60 °C) and influence of storage conditions viz., room temperature (25 °C) and refrigeration temperature (4 °C) on bioactive constituents of jambhul and wood apple powder for 90 days. Results showed that retention of phenolics, ascorbic acid and antioxidant capacity such as ABTS, DPPH and FRAP in jambhul and wood apple were high at 80 °C as compared to 60 °C in both tray and IR drying. Anthocyanin and flavonoid significantly (p < 0.05) decreased at 80 °C. Jambhul showed retention of 30.83 % TPC, 10.40 % TFC, 9.31 %, TMAC, 12.75 % ascorbic acid, 19.26 % ABTS activity, 98.71 % DPPH activity, and 27.78 % FRAP activitys in IR drying; whereas wood apple showed more retention of 25.74 % TPC, 61 % ascorbic acid, 10.31 % ABTS, 36.45 % DPPH and 0.27 % FRAP in tray drying (TD). During storage bioactive constituents in jambhul powder were preserved at refrigeration temperatures whereas in wood apple they were retained at room temperature.
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Affiliation(s)
- S K Sonawane
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, 400019 India
| | - S S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, 400019 India
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47
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Bioactive phenolics of fresh and freeze-dried sweet and semi-spicy pepper fruits (Capsicum annuum L.). J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.02.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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48
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Howard LR, Prior RL, Liyanage R, Lay JO. Processing and storage effect on berry polyphenols: challenges and implications for bioactive properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6678-6693. [PMID: 22243517 DOI: 10.1021/jf2046575] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Anthocyanins and tannins in blueberries, blackberries and black raspberries are susceptible to degradation during processing, with juices showing the greatest losses due to physical removal of skins and seeds. Anthocyanins and procyanidins are also degraded in processed products stored at ambient temperature with losses accompanied by increased polymeric pigments (PPs). Using chokeberry as a model, formation of PPs occurred in both pasteurized and aged juices and pasteurized juice contained a greater proportion of low molecular weight PPs than aged juice, while aged juice contained a greater proportion of higher molecular PPs. Formation of PP accounts for some of the losses of anthocyanins and procyanidins during processing and storage, but the complete fate of anthocyanins remains unclear. In this review we highlight the steps in processing where significant losses of polyphenols occur, and discuss potential mechanisms responsible for losses, methods to mitigate losses, and implications on bioactive properties.
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Affiliation(s)
- Luke R Howard
- Department of Food Science, University of Arkansas , 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States
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Ferrari CC, Germer SPM, Alvim ID, Vissotto FZ, de Aguirre JM. Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02964.x] [Citation(s) in RCA: 126] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Syamaladevi RM, Andrews PK, Davies NM, Walters T, Sablani SS. Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:916-924. [PMID: 21969304 DOI: 10.1002/jsfa.4670] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2011] [Accepted: 08/04/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Consumer demand for products rich in phytochemicals is increasing as a result of greater awareness of their potential health benefits. However, processed products are stored for long-term and the phytochemicals are susceptible to degradation during storage. The objective of this study was to assess the storage effects on phytochemicals in thermally processed blueberries. Thermally processed canned berries and juice/puree were analysed for phytochemicals during their long-term storage. RESULTS The phytochemical retention of thermally processed blueberries during storage was not influenced by production system (conventional versus organic). During 13 months of storage, total anthocyanins, total phenolics and total antioxidant activity in canned blueberry solids decreased by up to 86, 69 and 52% respectively. In canned blueberry syrup, total anthocyanins and total antioxidant activity decreased by up to 68 and 15% respectively, while total phenolic content increased by up to 117%. Similar trends in phytochemical content were observed in juice/puree stored for 4 months. The extent of changes in phytochemicals of thermally processed blueberries during storage was significantly influenced by blanching. CONCLUSION Long-term storage of thermally processed blueberries had varying degrees of influence on degradation of total anthocyanins, total phenolics and total antioxidant activity. Blanching before thermal processing helped to preserve the phytochemicals during storage of blueberries.
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Affiliation(s)
- Roopesh M Syamaladevi
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
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