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Görgüç A, Erdoğdu Ö, Demirci K, Bayraktar B, Yilmaz FM. Cryoprotective role of vacuum infused inulin on the quality of artichoke: Interactive effects of freezing, thawing and storage period. Cryobiology 2024; 116:104914. [PMID: 38821389 DOI: 10.1016/j.cryobiol.2024.104914] [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: 01/20/2024] [Revised: 05/28/2024] [Accepted: 05/29/2024] [Indexed: 06/02/2024]
Abstract
Freezing of artichoke is a promising alternative to storing it in brine and canning. The perishable vegetable was vacuum infused with inulin to improve freezing tolerance. Artichokes with and without inulin were frozen by static, air blast and individual quick freezing (IQF) methods and thawed by microwave, 25 °C and 4 °C temperature levels at each month of 6-months storage. Process conditions were evaluated by multivariate analysis of variance (MANOVA) and were found significant on the quality parameters. Inulin infusion better conserved the aw, color, texture, ascorbic acid and overall integrity of artichokes during frozen storage. Inulin incorporation and IQF showed mutual positive effect on drip loss. Polyphenol oxidase (PPO) activity values fitted to 2nd order kinetic and the highest residuals were determined in static freezing. PPO showed alleviating effect on total phenolic content. Vacuum impregnation caused a color difference prior to freezing, but was found effective for maintaining color during storage. As a result, the use of quick freezing techniques together with the addition of cryoprotectant was effective in the preservation of artichoke quality attributes during frozen storage.
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Affiliation(s)
- Ahmet Görgüç
- Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department, 09010-Efeler, Aydın, Türkiye
| | - Özlem Erdoğdu
- Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department, 09010-Efeler, Aydın, Türkiye; Aydın Adnan Menderes University, Graduate School of Natural and Applied Sciences, Food Engineering Program, 09010-Efeler, Aydın, Türkiye
| | - Kardelen Demirci
- Aydın Adnan Menderes University, Graduate School of Natural and Applied Sciences, Food Engineering Program, 09010-Efeler, Aydın, Türkiye
| | - Beyzanur Bayraktar
- Aydın Adnan Menderes University, Graduate School of Natural and Applied Sciences, Food Engineering Program, 09010-Efeler, Aydın, Türkiye
| | - Fatih Mehmet Yilmaz
- Aydın Adnan Menderes University, Faculty of Engineering, Food Engineering Department, 09010-Efeler, Aydın, Türkiye.
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2
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Saikaew K, Siripornadulsil W, Siripornadulsil S. Improvements in the color, phytochemical, and antioxidant properties of frozen ripe mango pieces using calcium chloride dipping and chitosan coating. J Food Sci 2023; 88:3239-3254. [PMID: 37458283 DOI: 10.1111/1750-3841.16699] [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: 11/20/2022] [Revised: 06/20/2023] [Accepted: 06/25/2023] [Indexed: 08/05/2023]
Abstract
This study aimed to investigate the influences of a dipping/coating composed of calcium chloride (CaCl2 ) or chitosan on the quality of ripe mango pieces during frozen storage for 6 months. The fruits were dipped in solutions with concentrations of 0.5% and 1% for different times (15 or 30 min for CaCl2 and 1 or 15 min for chitosan). We found that treatment with 1% CaCl2 for 30 min significantly retarded the color changes with the highest L* (p < 0.05) and the lowest of b* and ∆E (p ≥ 0.05). Interestingly, treatment with 0.5% CaCl2 for 30 min significantly preserved the contents of total phenolics and total flavonoids and the antioxidant activities at values higher than the control levels, as determined by DPPH and ABTS assays (p < 0.05). Moreover, treatment with 0.5%-1% chitosan for 1 min effectively delayed the loss of moisture and weight. The results indicate that dipping in CaCl2 is an alternative simple food processing technique for improving the quality of ripe mango pieces during frozen storage that effectively delays the color changes and preserves the antioxidant content and activity. HIGHLIGHTS: The coating of frozen ripe mango pieces with CaCl2 and chitosan was first investigated. CaCl2 effectively retarded the color change during storage and after thawing. Chitosan effectively delayed the loss of moisture and weight of mango pulp. Coating with 0.5% CaCl2 for 30 min maintained the phytochemicals and antioxidant activities. Coating treatment can preserve mango qualities and could be commercialized with cost savings. PRACTICAL APPLICATION: The present article proposes a strategy that effectively delays the physicochemical changes and preserves the nutritional properties of mango fruit and could be commercialized with cost savings. A frozen mango can either be consumed (ready-to-eat frozen mango) or used as a food raw material.
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Affiliation(s)
- Kawinchaya Saikaew
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
| | - Wilailak Siripornadulsil
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
- Research Center for Environmental and Hazardous Substance Management, Khon Kaen University, Khon Kaen, Thailand
| | - Surasak Siripornadulsil
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand
- Research Center for Environmental and Hazardous Substance Management, Khon Kaen University, Khon Kaen, Thailand
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Jiang LL, Wang JB, Wang WH, Lei B, Feng JT, Wu H, Ma ZQ. Effects of Three Essential Oil Fumigation Treatments on the Postharvest Control of Botrytis cinerea and Their Efficacy as Preservatives of Cherry Tomatoes. PLANT DISEASE 2023; 107:1874-1882. [PMID: 36480731 DOI: 10.1094/pdis-09-22-2134-re] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Cherry tomatoes (Solanum lycopersicum) are becoming increasingly popular due to their nutrition and delicious flavor. However, cherry tomatoes are highly perishable and susceptible to various pathogenic microorganisms after harvest, such as Botrytis cinerea. In the pretest experiment, we screened out three kinds of plant essential oils (EOs) (Torreya grandis oil, Eriobotrya japonica oil, and Citrus medica oil) that have strong fungicidal activity on B. cinerea from cherry tomatoes. To further evaluate the postharvest preservation application prospect of these three oils for cherry tomatoes, the oils were extracted from different parts of three plants by hydrodistillation, and their chemical constituents were analyzed by gas chromatography-mass spectrometry. The main representative components of T. grandis oil, E. japonica oil, and C. medica oil were δ-cadinene (11.76%), transnerolidol (9.70%), and 5,7-dimethoxycoumarin (23.22%), respectively. These three EOs effectively inhibited the mycelial growth of B. cinerea in vitro, with EC50 values of 81.672, 144.046, and 221.500 μl/liter, respectively. Compared with the blank control and other oil treatments, the T. grandis oil (at a concentration of 200 µl/liter) fumigation treatment was more effective at inhibiting the growth rate of the pathogen. In addition, the phenolic content and phenylalanine ammonia lyase, β-1,3-glucanase, chitinase, and peroxidase activities of tomatoes significantly increased on the seventh day due to the T. grandis oil treatment. The present study shows that these three oils with high extraction rates have preservation potential for cherry tomatoes. Among these three EOs, T. grandis oil can be used to further develop preservative products as a fumigant.
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Affiliation(s)
- Lin-Lin Jiang
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
| | - Jing-Bo Wang
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
| | - Wen-Hao Wang
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
| | - Bin Lei
- Research at the Xinjiang Academy of Agricultural Sciences Biotechnology Institute of Nuclear Technology, Xinjiang 830091, China
| | - Jun-Tao Feng
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
- Provincial Center for Bio-Pesticide Engineering, Yangling, Shaanxi Province 712100, China
| | - Hua Wu
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
- Provincial Center for Bio-Pesticide Engineering, Yangling, Shaanxi Province 712100, China
| | - Zhi-Qing Ma
- College of Plant Protection, Northwest A&F University, Yangling 712100, China
- Provincial Center for Bio-Pesticide Engineering, Yangling, Shaanxi Province 712100, China
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Zhao JH, Kumar PK, Sablani SS. Glass transitions in frozen systems as influenced by molecular weight of food components. Compr Rev Food Sci Food Saf 2022; 21:4683-4715. [PMID: 36156387 DOI: 10.1111/1541-4337.13034] [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: 01/21/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 01/28/2023]
Abstract
Freezing is a frequently used way to expand the storage life of foods with high water content. Under suitable cooling rates, frozen systems attain a condition of maximum freeze concentration, which is characterized by the glass transition temperature (Tg '), end point of freezing or onset of melting (Tm '), and concentration of solids (Xs ') in the maximum-freeze-concentrated matrix. The value of Tg ', Tm ', and Xs ' depends on the chemical composition of frozen system. Below Tg ', the rates of deteriorative reactions are significantly reduced. In this article, the data for Tg ', Tm ', and Xs ' of different frozen systems including sugars, starches, proteins, and food are collected and compiled. The trends in Tg ' and Tm ' data of food are investigated using molecular weight (MW) of food components. The Tg ' and Tm ' of most starches (increased by 2.46% to 87.3% and 10.8% to 85.0%) and some protein-rich foods (increased by 5.00% to 53.4% and 25.0% to 52.9%) were higher than the maximum values of sugar-rich foods. Both Tg ' and Tm ' values increased with increasing MW of solids in frozen food, reaching an asymptotic value. Moreover, there were exponential relationships between Tg ' or Tm ' values and MW for sugar and starch-rich foods taken together. Some studies found that frozen storage below Tg ' maintains the higher quality of food that was achieved by fast freezing. However, other studies found that there was no significant difference in the quality of frozen foods between storage temperature below and above Tg '. Therefore, storage below Tg ' is not the only factor for predicting the stability of frozen foods.
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Affiliation(s)
| | - Pavitra Krishna Kumar
- Biological Systems Engineering Department, Washington State University, Pullman, Washington, USA
| | - Shyam S Sablani
- Biological Systems Engineering Department, Washington State University, Pullman, Washington, USA
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Hu R, Zhang M, Liu W, Mujumdar AS, Bai B. Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review. Compr Rev Food Sci Food Saf 2022; 21:1979-2001. [PMID: 35179815 DOI: 10.1111/1541-4337.12919] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 12/19/2021] [Accepted: 01/04/2022] [Indexed: 11/28/2022]
Abstract
Freezing has a long history as an effective food preservation method, but traditional freezing technologies have quality limitations, such as the potential for water loss and/or shrinkage and/or nutrient loss, etc. in the frozen products. Due to enhanced quality preservation and simpler thawing operation, synergistic technologies for freezing are emerging as the optimal methods for frozen food processing. This article comprehensively reviewed the recently developed synergistic technologies for freezing and pretreatment, for example, ultrasonication, cell alive system freezing, glass transition temperature regulation, high pressure freezing, pulsed electric field pretreatment, osmotic pretreatment, and antifreeze protein pretreatment, etc. The mechanisms and applications of these techniques are outlined briefly here. Though the application of new treatments in freezing is relatively mature, reducing the energy consumption in the application of these new technologies is a key issue for future research. It is also necessary to consider scale-up issues involved in large-scale applications as much of the research effort so far is limited to laboratory or pilot scale. For future development, intelligent freezing should be given more attention. Freezing should automatically identify and respond to different freezing conditions according to the nature of different materials to achieve more efficient freezing. PRACTICAL APPLICATION: This paper provides a reference for subsequent production and research, and analyzes the advantages and disadvantages of different novel synergistic technologies, which points out the direction for subsequent industry development and research. At the same time, it provides new ideas for the freezing industry.
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Affiliation(s)
- Rui Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wenchao Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
| | - Baosong Bai
- Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, P. R. China
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Khuwijitjaru P, Somkane S, Nakagawa K, Mahayothee B. Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage. Foods 2022; 11:489. [PMID: 35159639 PMCID: PMC8834474 DOI: 10.3390/foods11030489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 01/19/2023] Open
Abstract
Using frozen mango for osmotic hot air drying is still uncommon due to a lack of knowledge on the effect of the freezing process on the final product's quality attributes. This study aimed to investigate the effect of the freezing method (slow and quick freezing) and frozen storage time at -18 °C (0, 1, and 2 months) on mass transfer kinetics during osmotic dehydration, drying kinetics during hot air drying, and final quality attributes of the dried mango. The results indicated that Peleg's model could describe the water loss and solid gain during the osmotic dehydration in a 38° Brix sugar solution. Freezing before osmotic dehydration reduced the water loss rate while increasing the solid uptake content. Frozen mangoes showed slightly higher drying rates at 50 and 60 °C than the fresh ones. Freezing and frozen storage also retarded the browning reaction and polyphenol oxidase activities. The osmotic-dried mango obtained from frozen mangoes showed a chewy and gummy texture, which could be considered a distinctive texture characteristic for dried mango.
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Affiliation(s)
- Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
| | - Supawadee Somkane
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
| | - Kyuya Nakagawa
- Department of Chemical Engineering, Faculty of Engineering, Kyoto University, Katsura, Nishikyo-ku, Kyoto 615-8510, Japan;
| | - Busarakorn Mahayothee
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
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7
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Effect of microwave-assisted hydrothermal extraction on the bioactive compounds and antioxidant activities of dateplum persimmon juice and vinegar. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112642] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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8
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Matabura VV. Impact of temperature fluctuations on quality changes of frozen green beans and carrots during storage. FOOD SCI TECHNOL INT 2021; 29:62-74. [PMID: 34781778 DOI: 10.1177/10820132211059863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The quality of vegetables during frozen storage and distribution chain is affected by fluctuating temperature regimes. The temperature variations influence ice-water displacement due to ice crystal growth and ice-sublimation. Hence, the description of quality changes of frozen vegetables during temperature fluctuations is indispensable in the frozen food industry. In this context, frozen carrots and green beans were stored under four different temperatures: -8 °C ± 3 °C, -12 °C ± 3 °C, -18 °C ± 3 °C and -23 °C ± 3 °C for 12 months. In each storage condition, two different partitions were created to achieve different amplitudes of temperature fluctuations, namely low (±0.3 °C) and large (±2 °C). The evolution of frost forming and drip loss in green beans and carrots were analysed in addition to the changes of ascorbic acid in green beans. The results indicated that high mean storage temperature and large amplitude of fluctuation significantly affect the quality indicators. The quality data for drip loss and ascorbic acid were fitted to a first-order kinetic model. An Arrhenius model was applied to describe the temperature dependency by incorporating the temperature fluctuation scenarios. A simplified physical model was used to simulate frost formation during frozen storage in green beans and carrots. Finally, the models were validated using the data collected at -18 °C and -12 °C with low and large amplitudes of fluctuation.
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9
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Rahman MS, Suresh S, Al-Habsi N, Al-Khusaibi M, Al-Attabi Z, Al-Subhi L. Stability of vitamin C in broccoli based on the chemical reaction kinetics, micro-region state diagram, and empirical correlations. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1977658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mohammad Shafiur Rahman
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
| | - Sithara Suresh
- Department of Food Technology, Saintgits College of Engineering, Kottayam, Kerala, India
| | - Nasser Al-Habsi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
| | - Mohamed Al-Khusaibi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
| | - Zahir Al-Attabi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
| | - Lyutha Al-Subhi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
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10
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Modification of pea protein isolate functionality by freeze–thaw cycling. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01151-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Kumar PK, Parhi A, Sablani SS. Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111454] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality. PLANTS 2021; 10:plants10061148. [PMID: 34200110 PMCID: PMC8226707 DOI: 10.3390/plants10061148] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 05/27/2021] [Accepted: 05/31/2021] [Indexed: 12/11/2022]
Abstract
Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of 'mahachanok' and 'nam dok mai' could be distinguished from 'chok anan' and 'kaew' on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. 'chok anan' was classified as low-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was reported at R2 > 0.9 and Q2 > 0.8. The coefficient factors illustrated that yields of byproducts such as seed and total biomass negatively influenced DE values, while they were positively correlated with crude fiber and xylose contents of the peels. Overall, it is interesting to highlight that, regardless of the differences in fruit varieties, the amount of biomass and peel proximate properties can be proficiently applied to establish classification of desirable properties of the industrial MPP.
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Lima EMB, Middea A, Neumann R, Thiré RMDSM, Pereira JF, Freitas SC, Penteado MS, Lima AM, Minguita APDS, Mattos MDC, Teixeira ADS, Pereira ICS, Rojas dos Santos NR, Marconcini JM, Oliveira RN, Corrêa AC. Biocomposites of PLA and Mango Seed Waste: Potential Material for Food Packaging and a Technological Alternative to Reduce Environmental Impact. STARCH-STARKE 2021. [DOI: 10.1002/star.202000118] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Edla Maria Bezerra Lima
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Antonieta Middea
- Centre for Mineral Technology (CETEM) Av. Pedro Calmon, 900, Cidade Universitária Rio de Janeiro Rio de Janeiro 21941‐908 Brazil
| | - Reiner Neumann
- Centre for Mineral Technology (CETEM) Av. Pedro Calmon, 900, Cidade Universitária Rio de Janeiro Rio de Janeiro 21941‐908 Brazil
| | - Rossana Mara da Silva Moreira Thiré
- Program of Metallurgical and Materials Engineering (PEMM)/COPPE Federal University of Rio de Janeiro (UFRJ) Technology Center, Ilha do Fundão Rio de Janeiro Rio de Janeiro 21941‐598 Brazil
| | - Jéssica Fernandes Pereira
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Sidinea Cordeiro Freitas
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Marília Stephan Penteado
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | - Aline Muniz Lima
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | | | - Mariana da Costa Mattos
- EMBRAPA Food Technology Av. das Américas, 29501 – Guaratiba Rio de Janeiro Rio de Janeiro 23020‐470 Brazil
| | | | | | | | - José Manoel Marconcini
- National Nanotechnology Laboratory for Agriculture (LNNA) EMBRAPA Instrumentation São Carlos São Paulo 13560‐970 ‐ PO Box 741 Brazil
| | - Renata Nunes Oliveira
- Post Graduation Program of Chemical Engineering Chemical Engineering Department Federal Rural University of Rio de Janeiro Rod. BR 465, Km 07, s/n – Zona Rural Seropédica Rio de Janeiro 23890‐000 Brazil
| | - Ana Carolina Corrêa
- National Nanotechnology Laboratory for Agriculture (LNNA) EMBRAPA Instrumentation São Carlos São Paulo 13560‐970 ‐ PO Box 741 Brazil
- Graduate Program in Materials Science and Engineering Federal University of Sao Carlos (UFSCar) Rod. Washington Luiz, km 235 São Carlos São Paulo 13565‐905 Brazil
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14
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Gonçalves EM, Abreu M, Pinheiro J, Brandão TRS, Silva CLM. Quality changes of carrots under different frozen storage conditions: A kinetic study. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14953] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elsa M. Gonçalves
- UTI Unidade de Tecnologia e Inovação INIAVInstituto Nacional de Investigação Agrária e Veterinária Oeiras Portugal
- GeoBiotec – Geobiociências, Geoengenharias e GeotecnologiasFaculdade de Ciências e TecnologiaUniversidade Nova de Lisboa Caparica Portugal
| | - Marta Abreu
- UTI Unidade de Tecnologia e Inovação INIAVInstituto Nacional de Investigação Agrária e Veterinária Oeiras Portugal
- LEAF – Linking Landscape, Environment, Agriculture and Food Instituto Superior de AgronomiaUniversidade de Lisboa Lisbon Portugal
| | - Joaquina Pinheiro
- UTI Unidade de Tecnologia e Inovação INIAVInstituto Nacional de Investigação Agrária e Veterinária Oeiras Portugal
- MARE – Marine and Environmental Sciences Centre, ESTM, Polytechnic Institute of Leiria Peniche Portugal
| | - Teresa R. S. Brandão
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa Porto Portugal
| | - Cristina L. M. Silva
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa Porto Portugal
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15
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State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09255-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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16
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Li X, Zhao J, Zhang Y, Xiao H, Sablani SS, Qu T, Tang X. Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13508] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xian‐Xian Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | | | - Yu Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Hong‐Wei Xiao
- College of Engineering China Agricultural University Beijing China
| | - Shyam S. Sablani
- Department of Biological systems Engineering Washington State University Pullman Washington USA
| | - Tong‐Tong Qu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Xuan‐Ming Tang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
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17
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Pu H, Shan S, Wang Z, Duan W, Tian J, Zhang L, Li J, Song H, Xu X. Dynamic Changes of DNA Methylation Induced by Heat Treatment Were Involved in Ethylene Signal Transmission and Delayed the Postharvest Ripening of Tomato Fruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8976-8986. [PMID: 32686929 DOI: 10.1021/acs.jafc.0c02971] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Deoxyribonucleic acid (DNA) methylation plays an important role in fruit ripening and senescence. Here, the role of DNA methylation of the CpG island of SlACS10, LeCTR1, LeEIN3, LeERT10, and SlERF-A1 genes induced by heat treatment (37 °C) in postharvest ripening of tomato fruit was studied. After heat treatment, the firmness and vitamin C content showed higher levels, the loss of aldehydes in volatile components was delayed, and the activities of methylase and demethylase decreased in tomato fruit. Moreover, in heat-treated fruit, significant changes in DNA methylation of SlACS10, LeCTR1, LeEIN3, LeERT10, and SlERF-A1 were induced, the expression of LeERT10 and LeEIN3 was inhibited, the expression of SlERF-A1 was increased, by which ethylene signal transmission might be suppressed and the postharvest ripening of tomato fruit was delayed. The present study provided valuable information for understanding the essential role of DNA methylation in the postharvest ripening of tomato fruit.
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Affiliation(s)
- Huili Pu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Shuangshuang Shan
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhiqiang Wang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Wenhui Duan
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jixin Tian
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lin Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jiangkuo Li
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China
| | - Hongmiao Song
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Xiangbin Xu
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
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Kumar PK, Joyner HS, Tang J, Rasco BA, Sablani SS. Kinetics of Starch Retrogradation in Rice (Oryza sativa) Subjected to State/Phase Transitions. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02488-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Xu CC, Liu DK, Zhang L, Chen XJ, Sui YC, Zhang HZ, Ma H. Influence of temperature fluctuations on the state/phase, ice crystal morphology, cell structure, and quality of celery during frozen storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kumar PK, Bhunia K, Tang J, Rasco BA, Takhar PS, Sablani SS. State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) var. Russet Brown. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Lima EMB, Lima AM, Minguita APS, Rojas dos Santos NR, Pereira ICS, Neves TTM, da Costa Gonçalves LF, Moreira APD, Middea A, Neumann R, Tavares MIB, Oliveira RN. Poly(lactic acid) biocomposites with mango waste and organo-montmorillonite for packaging. J Appl Polym Sci 2019. [DOI: 10.1002/app.47512] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
| | - Aline Muniz Lima
- Brazilian Agricultural Research Corporation; EMBRAPA Food Technology; Brazil
| | | | | | | | | | | | - Ana Paula Duarte Moreira
- Materials and Metallurgy Engineering Program/COPPE; Federal University of Rio de Janeiro; Brazil
| | | | | | | | - Renata Nunes Oliveira
- Postgraduate Program of Chemical Engineering/DEQ; Federal Rural University of Rio de Janeiro; Brazil
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Liu Z, Lv J, Zhang Z, Li H, Yang B, Chen W, Dai X, Li X, Yang S, Liu L, Ou L, Ma Y, Zou X. Integrative Transcriptome and Proteome Analysis Identifies Major Metabolic Pathways Involved in Pepper Fruit Development. J Proteome Res 2019; 18:982-994. [DOI: 10.1021/acs.jproteome.8b00673] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Zhoubin Liu
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
- Vegetable Institution of Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Junheng Lv
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
- Vegetable Institution of Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Zhuqing Zhang
- Vegetable Institution of Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Heng Li
- Shanghai Applied Protein Technology Co. Ltd, Shanghai 200233, P.R. China
| | - Bozhi Yang
- Vegetable Institution of Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Wenchao Chen
- Vegetable Institution of Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Xiongze Dai
- Vegetable Institution of Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Xuefeng Li
- Vegetable Institution of Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Sha Yang
- Vegetable Institution of Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Li Liu
- Shanghai Applied Protein Technology Co. Ltd, Shanghai 200233, P.R. China
| | - Lijun Ou
- Vegetable Institution of Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Yanqing Ma
- Vegetable Institution of Hunan Academy of Agricultural Science, Changsha 410125, China
| | - Xuexiao Zou
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
- Vegetable Institution of Hunan Academy of Agricultural Science, Changsha 410125, China
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Giannakourou MC, Taoukis PS. Meta-analysis of Kinetic Parameter Uncertainty on Shelf Life Prediction in the Frozen Fruits and Vegetable Chain. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9183-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wang J, Mujumdar AS, Deng LZ, Gao ZJ, Xiao HW, Raghavan G. High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape. Carbohydr Polym 2018; 194:9-17. [DOI: 10.1016/j.carbpol.2018.04.023] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 03/14/2018] [Accepted: 04/04/2018] [Indexed: 10/17/2022]
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Xanthakis E, Gogou E, Taoukis P, Ahrné L. Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Zhang Y, Zhao JH, Ding Y, Xiao HW, Sablani SS, Nie Y, Wu SJ, Tang XM. Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Thermal transition and thermo-physical properties of potato (Solanum tuberosum L.) var. Russet brown. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9772-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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