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Zhang Y, Kong Q, Niu B, Liu R, Chen H, Xiao S, Wu W, Zhang W, Gao H. The dual function of calcium ion in fruit edible coating: Regulating polymer internal crosslinking state and improving fruit postharvest quality. Food Chem 2024; 447:138952. [PMID: 38461720 DOI: 10.1016/j.foodchem.2024.138952] [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: 12/23/2023] [Revised: 02/24/2024] [Accepted: 03/03/2024] [Indexed: 03/12/2024]
Abstract
The edible coating is proved to be a convenient approach for fruit preservation. Among these published explorations, naturally sourced macromolecules and green crosslinking strategies gain attention. This work centers on edible coatings containing Ca2+ as crosslinker for the first time, delving into crosslinking mechanisms, include alginate, chitosan, Aloe vera gel, gums, etc. Additionally, the crucial functions of Ca2+ in fruit's quality control are also elaborated in-depth, involving cell wall, calmodulin, antioxidant, etc. Through a comprehensive review, it becomes evident that Ca2+ plays a dual role in fruit edible coating. Specifically, Ca2+ constructs a three-dimensional dense network structure with polymers through ionic bonding. Moreover, Ca2+ acts directly with cell wall to maintain fruit firmness and serve as a second messenger to participate secondary physiological metabolism. In brief, coatings containing Ca2+ present remarkable effects in preserving fruit and this work may provide guidance for Ca2+ related fruit preservation coatings.
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Affiliation(s)
- Yiqin Zhang
- Key Laboratory of Post-Harvest Handling of Fruits, 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, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Qi Kong
- Key Laboratory of Post-Harvest Handling of Fruits, 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, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; College of Horticulture, South China Agricultural University, Guangzhou 510642, PR China
| | - Ben Niu
- Key Laboratory of Post-Harvest Handling of Fruits, 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, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Ruiling Liu
- Key Laboratory of Post-Harvest Handling of Fruits, 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, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Huizhi Chen
- Key Laboratory of Post-Harvest Handling of Fruits, 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, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China
| | - Shangyue Xiao
- Key Laboratory of Post-Harvest Handling of Fruits, 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, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain
| | - Weijie Wu
- Key Laboratory of Post-Harvest Handling of Fruits, 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, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China.
| | - Wanli Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Haiyan Gao
- Key Laboratory of Post-Harvest Handling of Fruits, 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, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, PR China.
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Albayrak GE, Bozdogan N, Tavman S, Kumcuoglu S. Evaluation of the quality features of electrospray-coated pineapple slices with pomegranate and grape seed oil-enriched emulsions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:3067-3081. [PMID: 37790924 PMCID: PMC10542432 DOI: 10.1007/s13197-023-05839-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2023] [Accepted: 09/05/2023] [Indexed: 10/05/2023]
Abstract
The quality characteristics of pineapple slices coated with emulsions enriched with pomegranate seed oil (PSO) and grape seed oil (GSO) by electrospray coating (ESC) and dip-coating (DC) methods were investigated. The ESC method was evaluated as an alternative to conventional DC. Pineapple slices were stored in clear polystyrene cups for seven days at 5 °C and 80% RH. The weight loss (%), pH, titratable acidity, color, firmness, total antioxidant activity (TAA), total phenolic content (TPC), microbiological, and sensory qualities of fresh-cut pineapple slices were evaluated. Coated samples had significantly lower weight loss values than the non-coated samples after 7 days of storage. The usage of GSO-enriched emulsion with the ESC method was found to be more successful in preserving the titratable acidity. Although all the samples exhibited a significant decrease in yellowness (b*), the electrospray-coated pineapple slices had the highest. Incorporating GSO into the emulsions helped protect the tissue of the fresh-cut pineapples, regardless of the coating method used. The TPC and TAA values of the samples coated by the ESC method with emulsions enriched with PSO showed a lower decrease compared to other treatments. It was determined that the ESC method was more successful in preserving the sensory qualities of fresh-cut pineapples. These findings suggested that using ESC as a coating method with EO-enriched emulsions has positive effects on the quality features of fresh-cut pineapples. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05839-4.
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Affiliation(s)
- Gozde Ela Albayrak
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100 Bornova İzmir, Türkiye
| | - Neslihan Bozdogan
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100 Bornova İzmir, Türkiye
| | - Sebnem Tavman
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova İzmir, Türkiye
| | - Seher Kumcuoglu
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova İzmir, Türkiye
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3
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Teng X, Zhang M, Mujumdar AS. Phototreatment (below 1100 nm) improving quality attributes of fresh-cut fruits and vegetables: A review. Food Res Int 2023; 163:112252. [PMID: 36596164 DOI: 10.1016/j.foodres.2022.112252] [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: 09/22/2022] [Revised: 11/18/2022] [Accepted: 11/26/2022] [Indexed: 12/03/2022]
Abstract
The emerging area of phototreatment technology has shown a significant potential to enhance the quality of fresh-cut fruit and vegetable products (FFVP). This review critically evaluates relevant literatures to address the potential for phototreatment technology (Red, blue, green, ultraviolet and pulsed light) applied to FFVP, outline the key to the success of phototreatment processing, and discuss the corresponding problems for phototreatment processing along with research and development needs. Base on photothermal, photophysical and photochemical process, phototreatment displays a great potential to maintain quality attributes of FFVP. The operating parameters of light, the surface properties and matrix components of the targeted material and the equipment design affect the quality of the fresh-cut products. To adapt current phototreatment technology to industrial FFVP processing, it is necessary to offset some limitations, especially control of harmful substances (For example, nitrite and furan) produced by phototreatment, comparison between different phototreatment technologies, and establishment of mathematical models/databases.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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4
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Heras-Mozos R, Gavara R, Hernández-Muñoz P. Responsive packaging based on imine-chitosan films for extending the shelf-life of refrigerated fresh-cut pineapple. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Bhatkar NS, Shirkole SS, Brennan C, Thorat BN. Pre‐processed
fruits as raw materials: part
II
—process conditions, demand and safety aspects. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Nikita S. Bhatkar
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Shivanand S. Shirkole
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Charles Brennan
- School of Science STEM College, RMIT University Melbourne Australia
| | - Bhaskar N. Thorat
- Department of Chemical Engineering Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
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6
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Braich AK, Kaur G, Singh A, Dar B. Amla
essential oil‐based nano‐coatings of Amla fruit: Analysis of morphological, physiochemical, enzymatic parameters and shelflife extension. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Gurkirat Kaur
- Electron Microscopy and Nanoscience Lab Punjab Agricultural University Ludhiana
| | - Arashdeep Singh
- Dept of Food Science and Technology Punjab Agricultural University Ludhiana
| | - B.N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora Srinagar
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7
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Kumar P, Sethi S, Varghese E. Impact of carboxymethyl cellulose coating functionalized with browning inhibitors for maintaining quality attributes of fresh‐cut pineapple cubes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pushpendra Kumar
- Department of Post Harvest Management, College of Horticulture and Forestry Central Agricultural University (I) Pasighat India
| | - Shruti Sethi
- Division of Food Science and Postharvest Technology ICAR‐Indian Agricultural Research Institute New Delhi India
| | - Eldho Varghese
- Fishery Resources Assessment Division (FRAD) ICAR‐Central Marine Fisheries Research Institute Kochi India
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8
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Impact of Chitosan, Sucrose, Glucose, and Fructose on the Postharvest Decay, Quality, Enzyme Activity, and Defense-Related Gene Expression of Strawberries. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7120518] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Strawberry is one of the most highly consumed fruits worldwide, but is extremely perishable. This study systematically compared the effects of chitosan, sucrose, glucose, and fructose immersion on the physiology and disease development in harvested strawberries. After storage at 15 °C for 9 days, all sugar treatment groups had significantly higher total soluble solids and total anthocyanin content than those of the control group. All sugar treatment groups inhibited malondialdehyde accumulation. At the end of the storage, chitosan, glucose, and fructose maintained higher superoxide dismutase activity and chitosan maintained higher catalase activity. The chitosan and glucose groups had lowest fruit decay index, followed by sucrose and fructose groups. The fruit firmness and luster were better maintained in the glucose group. Furthermore, genes related to sucrose metabolism (e.g., FaSUS1 and FaSUS2), titratable acidity accumulation (e.g., FaMDH1, FaMDH2, FaCS1, and FaCS2), disease resistance (e.g., FaPGIP1, FaWRKY1, and FaWRKY33) and to anabolic jasmonic acid and abscisic acid pathways (e.g., FaJAZ1, FaJAZ2, FaOPR3, FaNCED1, and FaNCED2) were regulated to varying degrees, suggesting that chitosan and glucose participate in plants’ immune signaling networks and regulate disease resistance in fruit through hormone pathways. The findings provide new insights into the physiological regulation of harvested strawberries.
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9
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Huang CW, Lin IJ, Liu YM, Mau JL. Composition, enzyme and antioxidant activities of pineapple. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1958840] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- C. W. Huang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung Taiwan, ROC
- Chia-Tai Biotechnology Co, Tainan Taiwan, ROC
| | - I. J. Lin
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung Taiwan, ROC
- Chia-Tai Biotechnology Co, Tainan Taiwan, ROC
| | - YM. Liu
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung Taiwan, ROC
| | - J. L. Mau
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung Taiwan, ROC
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10
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Effect of Chitosan/Nano-TiO2 Composite Coating on the Postharvest Quality of Blueberry Fruit. COATINGS 2021. [DOI: 10.3390/coatings11050512] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Blueberries are a rich source of health-promoting compounds such as vitamins and anthocyanins and show a high antioxidant capacity. Thus, considerable commercial and scientific interest exists in prolonging its postharvest life to meet the year-round demand for this fruit. In this investigation, the effect of a chitosan-based edible coating, as well as a chitosan-based edible coating containing nanosized titanium dioxide particles (CTS-TiO2), on the postharvest quality of blueberry fruit quality was evaluated during storage at 0 °C. The blueberries were treated with a chitosan coating (CTS) and a CTS-TiO2 composite, respectively. The most suitable chitosan and nano-TiO2 fraction concentrations to be incorporated in the coating formulation were prepared based on the wettability of the corresponding coating solutions. Changes in firmness, total soluble solids (TSS), titratable acidity (TA), ascorbic acid (VC), malondialdehyde (MDA), polyphenol oxidase (PPO), and peroxidase (POD) activities, anthocyanins, flavonoids, total phenolic content, and microbiological analysis were measured and compared. This combined treatment prevented product corruption. Compared with CTS, the CTS-TiO2 composite coating application effectively slowed down the decrease in firmness, TSS, VC, and TA in the blueberries. Additionally, changes in the total polyphenol, anthocyanin, and flavonoid contents and the antioxidant capacity of CTS-TiO2 composite coating blueberry fruits were delayed. Therefore, these results indicated that the chitosan/nano-TiO2 composite coating could maintain the nutrient composition of blueberries while playing a significant role in preserving the quality of fruit at 0 °C.
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11
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Chakraborty N, Chakraborty R, Saha AK. Fortified and freeze-dried kiwi fruit (Actinidia deliciosa): quality and sensory assessment. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.07719] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Kiwi fruit (Actinidia deliciosa) (KF) is one of the best fruits available due to its large amount of nutrients. Despite its many health benefits, there are no previous reports on its preparation in other readily ingestible forms. The objective of the present study was to make a new food product from KF. The KF pulp was fortified and blended with several raw materials (such as rice flour and oat flour) using a stepwise short time addition and mixing methodology since this avoids unwanted biochemical and chemical reactions. The blended and reduced moisture KF paste was freeze-dried on a round silver coated steel plate (RSCSP), supplying the heat of sublimation using a newly designed cubic heater. The freeze-drying (FD) time was 4.5 h and the drying kinetics were studied using four established models. The effective moisture diffusivity (Deff) during FD (at 50 °C) was 1.532 x 10-6 m2/s and the activation energy (E) estimated for the FD was 28.35 kJ/mol. The freeze-dried sample was ground and placed under vacuum to reduce the weathering effects. The quality of the stored product was evaluated using the proximate analysis, physicochemical analysis and a sensory evaluation using a hedonic scale. The raw, fresh KF had a moisture content of 85.07% and the final freeze-dried product one of 3%. The carbohydrate, total sugar, protein, fat, total ash, crude fibre and vitamin C contents of the final product increased by 563%, 400%, 355%, 386%, 672%, 106%, and 117% respectively. Of the 66 panelists, the % consumer acceptances for the different attributes were: sweetness (68.18%), sourness (90.91%), saltiness (100%), bitterness (100%), flavour (95.45%), texture (77.27%) and overall acceptability (81.82%). Using conventional freeze-drying (CFD) for blended KF pulp without fortification, with the same RSCSP and the same cubic heater for sublimation, the drying time was found to be 7 h to reach the same final moisture content of 3%.
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12
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Prakash A, Baskaran R, Vadivel V. Citral nanoemulsion incorporated edible coating to extend the shelf life of fresh cut pineapples. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108851] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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13
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Yousuf B, Srivastava AK. Impact of honey treatments and soy protein isolate-based coating on fresh-cut pineapple during storage at 4 °C. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100361] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Santos TM, Souza Filho MDSM, Silva EDO, Silveira MRD, Miranda MRAD, Lopes MM, Azeredo HM. Enhancing storage stability of guava with tannic acid-crosslinked zein coatings. Food Chem 2018; 257:252-258. [DOI: 10.1016/j.foodchem.2018.03.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 03/03/2018] [Accepted: 03/06/2018] [Indexed: 01/26/2023]
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15
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Ali A, Yeoh WK, Forney C, Siddiqui MW. Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:2632-2649. [PMID: 29072844 DOI: 10.1080/10408398.2017.1339180] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Minimally processed fresh produce is one of the fastest growing segments of the food industry due to consumer demand for fresh, healthy, and convenient foods. However, mechanical operations of cutting and peeling induce the liberation of cellular contents at the site of wounding that can promote the growth of pathogenic and spoilage microorganisms. In addition, rates of tissue senescence can be enhanced resulting in reduced storage life of fresh-cut fruits and vegetables. Chlorine has been widely adopted in the disinfection and washing procedures of fresh-cut produce due to its low cost and efficacy against a broad spectrum of microorganisms. Continuous replenishment of chlorine in high organic wash water can promote the formation of carcinogenic compounds such as trihalomethanes, which threaten human and environmental health. Alternative green and innovative chemical and physical postharvest treatments such as ozone, electrolyzed water, hydrogen peroxide, ultraviolet radiation, high pressure processing, and ultrasound can achieve similar reduction of microorganisms as chlorine without the production of harmful compounds or compromising the quality of fresh-cut produce.
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Affiliation(s)
- Asgar Ali
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Wei Keat Yeoh
- a Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus , Semenyih , Selangor , Malaysia
| | - Charles Forney
- b Agriculture and Agri-Food Canada, Kentville Research and Development Centre , 32 Main Street, Kentville , Nova Scotia , Canada
| | - Mohammed Wasim Siddiqui
- c Department of Food Science and Postharvest Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar , India
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16
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Sharma L, Singh Saini C, Sharma HK. Development of crosslinked sesame protein and pineapple extract‐based bilayer coatings for shelf‐life extension of fresh‐cut pineapple. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13527] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Loveleen Sharma
- Department of Food Engineering and TechnologySant Longowal Institute of Engineering and TechnologySangrur PunjabLongowal 148106 India
| | - Charanjiv Singh Saini
- Department of Food Engineering and TechnologySant Longowal Institute of Engineering and TechnologySangrur PunjabLongowal 148106 India
| | - Harish Kumar Sharma
- Department of Food Engineering and TechnologySant Longowal Institute of Engineering and TechnologySangrur PunjabLongowal 148106 India
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17
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A novel approach for quality maintenance and shelf life extension of fresh-cut Kajari melon: Effect of treatments with honey and soy protein isolate. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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18
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Yeoh WK, Ali A. Ultrasound treatment on phenolic metabolism and antioxidant capacity of fresh-cut pineapple during cold storage. Food Chem 2016; 216:247-53. [PMID: 27596416 DOI: 10.1016/j.foodchem.2016.07.074] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Revised: 07/08/2016] [Accepted: 07/10/2016] [Indexed: 11/19/2022]
Abstract
Ultrasound treatment at different power output (0, 25 and 29W) and exposure time (10 and 15min) was used to investigate its effect on the phenolic metabolism enzymes, total phenolic content and antioxidant capacity of fresh-cut pineapple. Following ultrasound treatment at 25 and 29W, the activity of phenylalanine ammonia lyase (PAL) was increased significantly (P<0.05) by 2.0 and 1.9-fold, when compared to control. Meanwhile, both the activity of polyphenol oxidase (PPO) and polyphenol peroxidase (POD) in fresh-cut pineapple was significantly (P<0.05) lower than control upon subjected to ultrasound treatment. In the present study, induction of PAL was found to significantly (P<0.001) correlate with higher total phenolic content and thus higher antioxidant capacity in fresh-cut pineapple. Results suggest that hormetic dosage of ultrasound treatment can enhance the activity of PAL and total phenolic content and hence the total antioxidant capacity to encounter with oxidative stress.
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Affiliation(s)
- Wei Keat Yeoh
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus, Semenyih 43500, Selangor, Malaysia
| | - Asgar Ali
- Centre of Excellence for Postharvest Biotechnology (CEPB), School of Biosciences, The University of Nottingham Malaysia Campus, Semenyih 43500, Selangor, Malaysia.
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19
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Son J, Hyun JE, Lee JW, Lee SY, Moon B. Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root. J Food Sci 2015; 80:C1178-87. [DOI: 10.1111/1750-3841.12894] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2014] [Accepted: 03/27/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Jihye Son
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - Jeong-Eun Hyun
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - Jo-Won Lee
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - Sun-Young Lee
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
| | - BoKyung Moon
- Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
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