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Zhou Y, Liu X, Liang X, Li H, Lai J, Liao Y, Liu K. Biochemical and metabolomics analyses reveal the mechanisms underlying ascorbic acid and chitosan coating mediated energy homeostasis in postharvest papaya fruit. Food Chem 2024; 439:138168. [PMID: 38103491 DOI: 10.1016/j.foodchem.2023.138168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 11/27/2023] [Accepted: 12/05/2023] [Indexed: 12/19/2023]
Abstract
Papaya is a climacteric fruit that undergoes rapid ripening and quality deterioration during postharvest storage, resulting in significant economic losses. This study employed biochemical techniques and targeted metabolomics to investigate the impact of exogenous AsA + CTS application on the energy metabolism regulation of papaya fruit during postharvest storage. We found that AsA + CTS treatment significantly increased the levels of key metabolic compounds and enzymes, such as adenosine triphosphate (ATP), adenosine diphosphate (ADP), and the energy charge, as well as the succinic acid content and the activities of succinic dehydrogenase (SDH), cytochrome c oxidase (CCO), H+-ATPase, and Ca2+-ATPase. Moreover, AsA + CTS coating augmented the nicotinamide adenine dinucleotide kinase (NADK) activity and increased the NADH and NADPH concentrations. Regarding sugar metabolism, it increased the activities of 6-phosphogluconate dehydrogenase and glucose-6-phosphate dehydrogenase and raised d-glucose-6-phosphate levels. These findings suggest that AsA + CTS coating application can mitigate the metabolic deterioration and sustain a primary metabolism homeostasis in papaya fruit by enhancing the tricarboxylic acid (TCA) cycle and pentose phosphate pathway (PPP), thereby preserving their quality attributes during postharvest storage.
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Affiliation(s)
- Yan Zhou
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China.
| | - Xiaocheng Liu
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Xinyuan Liang
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Huangming Li
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Jiahui Lai
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Yiran Liao
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China
| | - Kaidong Liu
- Life Science and Technology School, Lingnan Normal University, Zhanjiang 524048, China.
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2
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Galindo-Pérez MJ, Martínez-Acevedo L, Vidal-Romero G, Serrano-Mora LE, Zambrano-Zaragoza MDLL. Preservation of Fresh-Cut 'Maradol' Papaya with Polymeric Nanocapsules of Lemon Essential Oil or Curcumin. Polymers (Basel) 2023; 15:3515. [PMID: 37688140 PMCID: PMC10489897 DOI: 10.3390/polym15173515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/13/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
Papaya is one of the most consumed fruits in the world; however, tissue damage caused by cuts quickly leads to its decay. Therefore, this study aimed to prepare and characterize lemon oil and curcumin nanocapsules to evaluate their capacity for preserving fresh-cut papaya. Lemon essential oil and curcumin nanocapsules were prepared using ethyl cellulose (EC) and poly-(ε-caprolactone) (PCL) by the emulsification-diffusion method coupled with ultrasound. The particles had sizes smaller than 120 nm, with polydispersity indices below 0.25 and zeta potentials exceeding -12 mV, as confirmed by scanning electron microscopy. The nanoparticles remained stable for 27 days, with sedimentation being the instability mechanism observed. These nanoparticles were employed to coat fresh-cut papaya, which was stored for 17 days. The results demonstrated their remarkable efficacy in reducing the respiration rate. Furthermore, nanocapsules maintained the pH and acidity levels of the papayas for an extended period. The lemon oil/EC nanocapsule treatment retained the color better. Additionally, all systems exhibited the ability to minimize texture loss associated with reduced pectin methylesterase activity. Finally, the nanocapsules showed a notable reduction in polyphenol oxidase activity correlating with preserving total phenolic compounds in the fruit. Therefore, the lemon oil and curcumin nanoparticles formed using EC and PCL demonstrated their effectiveness in preserving fresh-cut 'Maradol' papaya.
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Affiliation(s)
- Moises Job Galindo-Pérez
- Departamento de Procesos y Tecnología, Universidad Autónoma Metropolitana, Unidad Cuajimalpa, Av. Vasco de Quiroga 4871, Santa Fe Cuajimalpa, Ciudad de Mexico 05348, Ciudad de Mexico, Mexico;
- Departamento del Área Farmacéutica, Facultad de Estudios Superiores Zaragoza, Universidad Nacional Autónoma de México, Campus II, Col. Ejército de Oriente, Iztapalapa, Ciudad de México 09230, Ciudad de Mexico, Mexico;
| | - Lizbeth Martínez-Acevedo
- Departamento de Sistemas Biológicos, Universidad Autónoma Metropolitana, Unidad Xochimilco, Calzada del Hueso 1100, Col. Villa Quietud, Coyoacán, Ciudad de Mexico 04960, Ciudad de Mexico, Mexico;
- Laboratorio de Posgrado e Investigación en Tecnología Farmacéutica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1o de Mayo s/n, Cuautitlán Izcalli 54745, Estado de Mexico, Mexico;
| | - Gustavo Vidal-Romero
- Departamento del Área Farmacéutica, Facultad de Estudios Superiores Zaragoza, Universidad Nacional Autónoma de México, Campus II, Col. Ejército de Oriente, Iztapalapa, Ciudad de México 09230, Ciudad de Mexico, Mexico;
- Laboratorio de Posgrado e Investigación en Tecnología Farmacéutica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1o de Mayo s/n, Cuautitlán Izcalli 54745, Estado de Mexico, Mexico;
| | - Luis Eduardo Serrano-Mora
- Laboratorio de Posgrado e Investigación en Tecnología Farmacéutica, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. 1o de Mayo s/n, Cuautitlán Izcalli 54745, Estado de Mexico, Mexico;
| | - María de la Luz Zambrano-Zaragoza
- Laboratorio de Procesos de Transformación de Alimentos y Tecnologías Emergentes, Departamento de Ingeniería y Tecnología, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Km 2.5 Carretera Cuautitlán–Teoloyucan, San Sebastián Xhala, Cuautitlán Izcalli 54714, Estado de Mexico, Mexico
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3
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Getnet M, Alemu K, Tsedaley B. Effect of combined application of carbonate salts and hot water treatment for the management of postharvest anthracnose ( Colletotrichum gloeosporioides) of papaya. Food Sci Nutr 2023; 11:3811-3819. [PMID: 37457196 PMCID: PMC10345735 DOI: 10.1002/fsn3.3366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 03/22/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
Postharvest anthracnose (Colletotrichum gloeosporioides Penz.Sacc) is the most economically important biological constraint to papaya production and consumption, which causes substantial yield loss worldwide. The effect of combined application of carbonate salts and hot water treatments on the development of postharvest anthracnose and maintenances of postharvest quality of papaya fruit was studied in completely randomized design (CRD) under laboratory condition. The results revealed that combined application of hot water treatment and carbonate salts significantly (p < .05) reduced the incidence and severity of postharvest papaya anthracnose disease. The disease incidence reached 100% 21 days after inoculation in the control treatment; this level was significantly reduced to 26.70% by dipping the fruits in NH4CO3 at 50°C and NH4CO3 at 54°C. Similarly, treatments significantly (p < .05) reduced the disease severity in different degrees from the first day of disease appearance to the date of 100% unmarketability of control fruits. Furthermore, the combined application of carbonate salt and hot water treatments significantly improves fruit marketability by 93.33%. Moreover, the treatments showed significant (p < .05) effect on maintaining pH, TSS, TA, and reducing postharvest weight loss of papaya fruit. In conclusion, postharvest treatment of papaya fruit with NH4CO3 at 54°C, NH4CO3 at 52°C, and NaCO3 at 54°C can significantly reduce anthracnose development and improve marketability of the fruits without pronounced effect on their edible qualities.
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Affiliation(s)
- Muluken Getnet
- Department of Plant ScienceCollege of Agriculture and Natural Resource, Assosa UniversityAssosaEthiopia
| | - Kumlachew Alemu
- Department of Plant ScienceCollege of Agriculture and Natural Resource, Assosa UniversityAssosaEthiopia
| | - Binyam Tsedaley
- Department of Plant ScienceCollege of Agriculture and Natural Resource, Assosa UniversityAssosaEthiopia
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4
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Zhou Y, Hu L, Chen Y, Liao L, Li R, Wang H, Mo Y, Lin L, Liu K. The combined effect of ascorbic acid and chitosan coating on postharvest quality and cell wall metabolism of papaya fruits. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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5
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Xu H, Wang Y, Ding S, Zhou H, Jiang L, Wang R. Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3712-3724. [PMID: 34471295 PMCID: PMC8357889 DOI: 10.1007/s13197-020-04829-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2020] [Accepted: 09/25/2020] [Indexed: 05/10/2023]
Abstract
Effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on pectin characteristics and related quality in green peppers during storage were assessed. The results showed that the changes of physicochemical quality in all green peppers were similar during storage. Weight loss percentage increased, firmness, the content of free water and bound water decreased during storage. Water-soluble pectin (WSP) notably increased, but sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP) decreased. Galacturonic acid (GalUA), rhamnose (Rha), galactose (Gal), and arabinose (Ara) were the crucial compositions in the backbone and branched chains of pectin in green peppers. Rha and Gal increased, but Ara decreased in pectin after storage. The changes in the ratio of Rha/GalUA, Ara/Gal, and (Gal + Ara)/Rha represented that the backbone and branched chains of pectin in green peppers depolymerized to some extent after storage. Comparing with other green peppers, HT-CaCl2 treated green peppers posed lower weight loss percentage and WSP content, higher firmness, the content of free water, bound water, SSP, and CSP during storage. Otherwise, most pectin compositions in HT-CaCl2 treated green peppers showed high molar ratio after storage. Hence, HT-CaCl2 treatment was an effective way to retain pectin characteristics and related quality of green peppers, and further inhibited the softening of green peppers during storage.
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Affiliation(s)
- Haishan Xu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125 China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
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6
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Bang IH, Kim YE, Min SC. Preservation of mandarins using a microbial decontamination system integrating calcium oxide solution washing, modified atmosphere packaging, and dielectric barrier discharge cold plasma treatment. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100682] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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López-Velázquez JG, Delgado-Vargas F, López-Ángulo G, García-Armenta E, López-López ME, Ayón-Reyna LE, Díaz-Corona DA, Vega-García MO. Phenolic profile associated with chilling tolerance induced by the application of a hot water treatment in bell pepper fruit. J Food Sci 2020; 85:2080-2089. [PMID: 32562279 DOI: 10.1111/1750-3841.15310] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/03/2020] [Accepted: 05/05/2020] [Indexed: 11/27/2022]
Abstract
Hot water treatment (HT) has proved to alleviate chilling injury (CI) in bell pepper and other Solanaceae species, this has been associated with the presence of metabolites such as sugars and polyamines, which protect the plasmatic membrane. However, it is unknown if the phenolic compounds in bell pepper play a role in the CI tolerance induced by the application of a HT. The aim of this study was to identify the specific phenolics associated with induced CI tolerance in bell pepper by HT (53 °C, 1 to 3 min). Fruit treated for 1 min (HT-1 min) exhibited CI tolerance (the lowest symptom development, electrolyte leakage, and vitamin C loss) and was the chosen treatment for further experiments. The phenolic composition was affected by HT-1 min and CI. Phenolics presented a strong correlation with the antioxidant activity. In fruit with CI tolerance, the concentration of seven compounds was increased, being quercetin-O-rhamnoside-O-hexoside and chlorogenic acid the most remarkable. Quercetin-3-O-rhamnoside was accumulated only in fruit with induced tolerance, meanwhile orientin was particularly sensitive to heat and cold exposure. Thus, HT-1 min (53 °C, 1 min) is a useful technology to induce CI tolerance in bell pepper and such tolerance is associated with the phenolic composition that may reduce the prevalence of oxidative stress during the storage under CI conditions. PRACTICAL APPLICATION: Phenolics induced by CI and HT may be useful to detect early stages of heat and chilling injuries in bell pepper and prevent the negative effect of such stresses even before its harvest and during commercial storage. Additionally, the phenolics associated with CI tolerance may be used as markers in breeding programs to create new chilling resistant cultivars.
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Affiliation(s)
- Jordi G López-Velázquez
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010, México
| | - Francisco Delgado-Vargas
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010, México
| | - Gabriela López-Ángulo
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010, México
| | - Evangelina García-Armenta
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010, México
| | - Martha E López-López
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010, México
| | - Lidia E Ayón-Reyna
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010, México
| | - Denisse A Díaz-Corona
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010, México
| | - Misael O Vega-García
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010, México
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8
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Díaz-Corona DA, López-López ME, Ayón-Reyna LE, López-Velázquez JG, López-Zazueta BA, Vega-García MO. Impact of hot water-calcium on the activity of cell wall degrading and antioxidant system enzymes in mango stored at chilling temperature. J Food Biochem 2020; 44:e13286. [PMID: 32497320 DOI: 10.1111/jfbc.13286] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 04/04/2020] [Accepted: 04/27/2020] [Indexed: 12/01/2022]
Abstract
Mango can develop symptoms of chilling injury (CI) during storage at low temperatures. The application of a hot water treatment (HWT) prior to cold storage can prevent this disorder; however, prolonged exposure to heat may cause accelerated softening of the fruit. Calcium salts allow the formation of pectates delaying softening and in combination with HWT can reduce the susceptibility to CI. This study evaluated the effect of the quarantine HWT (46.1°C, 75-90 min), calcium lactate (CaLac, 0.05%), and their combination (HWT-CaLac) on the activity of cell wall and antioxidant system enzymes in "Keitt" mango stored for 20 days (5°C) and during ripening (21°C). HWT and HWT-CaLac reduced CI sensitivity while the combination was more effective to reduce cell wall enzymatic activity and to increase the activity of the antioxidant system enzymes in mango, this demonstrated the usefulness of a HWT-CaLac combination to extend mango storage life by inducing CI tolerance. PRACTICAL APPLICATIONS: Simultaneous application of treatments in diverse crops is significant for prevention of rapid deterioration. In this study, the application of calcium lactate in an established quarantine hot water treatment for mango fruit fly reduced chilling injury presence and stimulated the antioxidant defense mechanism. In this sense, producers and packers can take advantage of this procedure to prolong the storage period of the fruit preserving its postharvest quality and minimizing the risk of chilling injury presence.
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Affiliation(s)
- Denisse Aurora Díaz-Corona
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, México
| | - Martha Edith López-López
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, México
| | - Lidia Elena Ayón-Reyna
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, México
| | - Jordi Gerardo López-Velázquez
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, México
| | - Blanca Alicia López-Zazueta
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, México
| | - Misael Odín Vega-García
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, México
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9
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AYÓN-REYNA LE, AYÓN-REYNA LG, LÓPEZ-LÓPEZ ME, LÓPEZ-ANGULO G, PINEDA-HIDALGO KV, ZAZUETA-NIEBLA JA, VEGA-GARCÍA MO. Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.21117] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Xu H, Ding S, Zhou H, Yi Y, Deng F, Wang R. Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1653909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Haishan Xu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Youjin Yi
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Fangming Deng
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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11
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Choi HY, Bang IH, Kang JH, Min SC. Development of a Microbial Decontamination System Combining Washing with Highly Activated Calcium Oxide Solution and Antimicrobial Coating for Improvement of Mandarin Storability. J Food Sci 2019; 84:2190-2198. [PMID: 31313308 DOI: 10.1111/1750-3841.14719] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 05/13/2019] [Accepted: 06/01/2019] [Indexed: 12/13/2022]
Abstract
A new microbial decontamination system combining washing with a natural antimicrobial solution and coating with a carnauba wax (CW)-based antimicrobial coating was developed and its effects on mandarin storability were investigated. Mandarins were washed with an antimicrobial solution and/or coated with grapefruit seed extract-CW (GSE/CW). Values for the disease incidence of Penicillium digitatum in untreated mandarins; mandarins coated with GSE/CW without washing; and mandarins coated with GSE/CW after washing with a fumaric acid (FA) solution of slightly acidic electrolyzed water, a highly activated calcium oxide (CaO) aqueous solution, or CaO solution followed by FA solution were 96.0, 70.0, 78.8, 50.0, and 72.2%, respectively. GSE/CW coating after CaO washing was most effective in inhibiting P. digitatum growth during storage at 25 °C. Compared to untreated samples, GSE/CW coating alone or after CaO washing retained CO2 generation, firmness, and total polyphenol content of mandarins at 25 °C. Such treatments also effectively maintained mandarin pH, ascorbic acid concentration, and antioxidant capacity at both 4 and 25 °C. Moreover, GSE/CW coating after CaO washing more effectively inhibited P. digitatum growth at 25 °C and maintained ascorbic acid concentration and antioxidant capacity at 4 and 25 °C than GSE/CW coating alone. The microbial decontamination system integrating CaO washing and GSE/CW coating demonstrates potential for improving mandarin storability by inhibiting P. digitatum growth and improving the preservation of quality properties and sensory characteristics. PRACTICAL APPLICATION: This is the first study to develop a microbial decontamination system involving both washing with a natural antimicrobial solution and carnauba wax coating containing grapefruit seed extract to improve the storability of fruits. This system demonstrated a primary effect of inhibiting fungi that cause mandarin surface decay at 25 °C via the highly activated calcium oxide wash and secondary effects of delaying quality degradation and inhibiting fungal growth by the action of the antimicrobial coating. These effects led to improvements in mandarin storability, along with enhanced visual appeal while not affecting taste, flavor, or texture.
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Affiliation(s)
- Ha Young Choi
- Dept. of Food Science and Technology, Seoul Women's Univ., 621 Hwarangno, Nowon-gu, Seoul, 01797, Republic of Korea
| | - In Hee Bang
- Dept. of Food Science and Technology, Seoul Women's Univ., 621 Hwarangno, Nowon-gu, Seoul, 01797, Republic of Korea
| | - Joo Hyun Kang
- Dept. of Food Science and Technology, Seoul Women's Univ., 621 Hwarangno, Nowon-gu, Seoul, 01797, Republic of Korea
| | - Sea C Min
- Dept. of Food Science and Technology, Seoul Women's Univ., 621 Hwarangno, Nowon-gu, Seoul, 01797, Republic of Korea
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12
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Ayón-Reyna LE, Delgado-Vargas F, Soltero-Sánchez CA, López-Angulo G, López-López ME, López-Velázquez JG, Parra-Unda JR, Vega-García MO. Bioactive compounds and antioxidant activity of papaya inoculated with Colletotrichum gloeosporioidesas affected by hot water-calcium chloride. J Food Biochem 2018. [DOI: 10.1111/jfbc.12608] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lidia Elena Ayón-Reyna
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas; Universidad Autónoma de Sinaloa; Culiacán México
| | - Francisco Delgado-Vargas
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas; Universidad Autónoma de Sinaloa; Culiacán México
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas; Universidad Autónoma de Sinaloa; Culiacán México
| | - Carlos Andrés Soltero-Sánchez
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas; Universidad Autónoma de Sinaloa; Culiacán México
| | - Gabriela López-Angulo
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas; Universidad Autónoma de Sinaloa; Culiacán México
| | - Martha Edith López-López
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas; Universidad Autónoma de Sinaloa; Culiacán México
| | - Jordi Gerardo López-Velázquez
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas; Universidad Autónoma de Sinaloa; Culiacán México
| | - Jesús Ricardo Parra-Unda
- Maestría y Doctorado en Ciencias Biomédicas, Facultad de Ciencias Químico Biológicas; Universidad Autónoma de Sinaloa; Culiacán México
| | - Misael Odín Vega-García
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas; Universidad Autónoma de Sinaloa; Culiacán México
- Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas; Universidad Autónoma de Sinaloa; Culiacán México
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Kong W, Wang Z, Fei S, Xiao Q, Lu M, Zhu J. Specific effects of calcium acetate on the self-assembly of chitosan molecules on mica surface observed with atomic force microscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1499113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Weisha Kong
- Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhiwei Wang
- Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China
| | - Shengying Fei
- Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China
| | - Qi Xiao
- Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China
| | - Mengyao Lu
- Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China
- Sino-US Joint Research Center for Food Safety, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Ayón-Reyna LE, López-Valenzuela JÁ, Delgado-Vargas F, López-López ME, Molina-Corral FJ, Carrillo-López A, Vega-García MO. Effect of the Combination Hot Water - Calcium Chloride on the In Vitro Growth of Colletotrichum gloeosporioides and the Postharvest Quality of Infected Papaya. THE PLANT PATHOLOGY JOURNAL 2017; 33:572-581. [PMID: 29238280 PMCID: PMC5720604 DOI: 10.5423/ppj.oa.01.2017.0004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Revised: 07/13/2017] [Accepted: 07/17/2017] [Indexed: 06/07/2023]
Abstract
Anthracnose of papaya fruit caused by the fungus Colletotrichum gloeosporioides is one of the most economically important postharvest diseases. Hot water immersion (HW) and calcium chloride (Ca) treatments have been used to control papaya postharvest diseases; however, the effect of the combination HW-Ca on the pathogen growth and the development of the disease in infected papaya fruit has been scarcely studied. The aim of this study was to evaluate the effect of the HW-Ca treatment on the in vitro growth of C. gloesporioides conidia and the quality of infected papaya. In vitro, the HW-Ca treated conidia showed reduced mycelial growth and germination. In vivo, the HW-Ca treatment of infected papaya delayed for 5 days the onset of the anthracnose symptoms and improved the papaya postharvest quality. The combined treatment HW-Ca was better than any of the individual treatments to inhibit the in vitro development of C. gloeosporioides and to reduce the negative effects of papaya anthracnose.
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Affiliation(s)
- Lidia Elena Ayón-Reyna
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010,
México
| | - José Ángel López-Valenzuela
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010,
México
| | - Francisco Delgado-Vargas
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010,
México
| | - Martha Edith López-López
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010,
México
| | - Francisco Javier Molina-Corral
- Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Río Conchos S/N, Parque Industrial, Cd. Cuauhtémoc, Chihuahua, 31570,
México
| | - Armando Carrillo-López
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010,
México
| | - Misael Odín Vega-García
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, Culiacán, Sinaloa, 80010,
México
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15
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Krisch J, Chandrasekaran M, Kadaikunnan S, Alharbi NS, Vágvölgyi C. Latest about Spoilage by Yeasts: Focus on the Deterioration of Beverages and Other Plant-Derived Products. J Food Prot 2016; 79:825-9. [PMID: 27296433 DOI: 10.4315/0362-028x.jfp-15-324] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food and beverage deterioration by spoilage yeasts is a serious problem that causes substantial financial losses each year. Yeasts are able to grow under harsh environmental conditions in foods with low pH, low water activity, and high sugar and/or salt content. Some of them are extremely resistant to the traditional preservatives used in the food industry. The search for new methods and agents for prevention of spoilage by yeasts is ongoing, but most of these are still at laboratory scale. This minireview gives an overview of the latest research issues relating to spoilage by yeasts, with a focus on wine and other beverages, following the interest of the research groups. It seems that a better understanding of the mechanisms to combat food-related stresses, the characteristics leading to resistance, and rapid identification of strains of yeasts in foods are the tools that can help control spoilage yeasts.
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Affiliation(s)
- Judit Krisch
- Institute of Food Engineering, Faculty of Engineering, University of Szeged, Mars tér 7, H-6724 Szeged, Hungary.
| | | | - Shine Kadaikunnan
- King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia
| | - Naiyf S Alharbi
- King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia
| | - Csaba Vágvölgyi
- King Saud University, Botany and Microbiology Department, Riyadh 11451, Kingdom of Saudi Arabia; Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Közép fasor 52, H-6726 Szeged, Hungary
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16
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Iribe-Salazar R, Caro-Corrales J, Hernández-Calderón Ó, Zazueta-Niebla J, Gutiérrez-Dorado R, Carrazco-Escalante M, Vázquez-López Y. Heat Transfer during Blanching and Hydrocooling of Broccoli Florets. J Food Sci 2015; 80:E2774-81. [PMID: 26502365 DOI: 10.1111/1750-3841.13109] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Accepted: 09/14/2015] [Indexed: 11/26/2022]
Abstract
The objective of this work was to simulate heat transfer during blanching (90 °C) and hydrocooling (5 °C) of broccoli florets (Brassica oleracea L. Italica) and to evaluate the impact of these processes on the physicochemical and nutrimental quality properties. Thermophysical properties (thermal conductivity [line heat source], specific heat capacity [differential scanning calorimetry], and bulk density [volume displacement]) of stem and inflorescence were measured as a function of temperature (5, 10, 20, 40, 60, and 80 °C). The activation energy and the frequency factor (Arrhenius model) of these thermophysical properties were calculated. A 3-dimensional finite element model was developed to predict the temperature history at different points inside the product. Comparison of the theoretical and experimental temperature histories was carried out. Quality parameters (firmness, total color difference, and vitamin C content) and peroxidase activity were measured. The satisfactory validation of the finite element model allows the prediction of temperature histories and profiles under different process conditions, which could lead to an eventual optimization aimed to minimize the nutritional and sensorial losses in broccoli florets.
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Affiliation(s)
- Rosalina Iribe-Salazar
- Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico
| | - José Caro-Corrales
- Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico
| | - Óscar Hernández-Calderón
- Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico
| | - Jorge Zazueta-Niebla
- Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico
| | - Roberto Gutiérrez-Dorado
- Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico
| | - Marco Carrazco-Escalante
- Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico
| | - Yessica Vázquez-López
- Posgrado en Ciencia y Tecnología de Alimentos, Univ. Autónoma de Sinaloa, Apdo. Postal 1354, C.P. 80000, Culiacán, Sinaloa, Mexico
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