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Nia AE, Malekzadeh E, Taghipour S, Tatari A, Arshad ZG. Effects of preharvest chitosan-Myrtus communis essential oil composite and postharvest nanocellulose on quality of strawberry. Int J Biol Macromol 2023; 253:126733. [PMID: 37678697 DOI: 10.1016/j.ijbiomac.2023.126733] [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: 06/11/2023] [Revised: 08/26/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
The objective of this study was to investigate the effects of preharvest chitosan-Myrtus communis essential oil composite (1.5 and 3.0 %) and postharvest nanocellulose (0.3 and 0.6 %) on the quality of strawberries. The gas chromatography-mass spectrometry (GC/MS) analysis led to identification of 32 compounds in the Myrtus communis essential oil. The study showed that using CHS-ES composite coating for foliar application could increase the lifespan of the fruit by up to 24 days. This is because it increases the levels of components, such as phenol content (TPC) total flavonoids content (TFC) vitamin C, firmness and SSC. It also enhances the effectiveness of enzymes such, as glutathione peroxidase (GSH POD) and polyphenol oxidase (PPO). The use of CHS-ES treatments reduced the weight loss of fruits between 50 and 80 %, which is very important from the commercial point of view and maintaining nutritional properties, marketability and appearance. The microscopic analysis further revealed that using CHS-ES composite + nanocellulose coating produced a more continuous and uniform surface than the control. In general, this method is both safe and environmentally friendly while also proving to be effective, in preserving and enhancing the quality of strawberries.
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Affiliation(s)
- Abdollah Ehtesham Nia
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran.
| | - Elham Malekzadeh
- Department of Soil Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Shirin Taghipour
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
| | - Aliasghar Tatari
- Department of Cellulose Industries Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Zeinab Ghasemi Arshad
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
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De Bruno A, Gattuso A, Ritorto D, Piscopo A, Poiana M. Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries. Foods 2023; 12:foods12030488. [PMID: 36766017 PMCID: PMC9914418 DOI: 10.3390/foods12030488] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/13/2023] [Accepted: 01/18/2023] [Indexed: 01/24/2023] Open
Abstract
In this study, the effects of the application of edible coatings on the shelf life of the strawberry were evaluated, with the aim of extending the fruit's availability and shelf life while preserving its qualitative characteristics. In particular, the application of edible coatings enriched with a natural antioxidant to strawberries was evaluated for their physicochemical, microbial, and structural properties, during a storage period (up to 14 days) at refrigerated temperature. The experimental plan provided the formulation for edible coatings enriched with different concentrations of a natural antioxidant extract obtained from bergamot (Citrus bergamia Risso) pomace (1, 2.5, and 5%), bergamot essential oil (0.1% v/v and 0.2% v/v), and a synthetic antioxidant, butylated hydroxytoluene (BHT, 100 ppm). Moreover, a control test with untreated strawberries was considered. The enriched gum Arabic coatings provided good results related to the preservation of the qualitative parameters of the strawberries. The samples coated with the antioxidant extract (2.5%, sample D) and bergamot essential oil (0.1%, sample F) showed the best maintenance of the qualitative parameters after 14 days, showing lower decay rates (36% D and 27% F), good acceptability by consumers (between 5 and 6), and good retention of ascorbic acid (>30 mg 100 g-1).
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Affiliation(s)
- Alessandra De Bruno
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Antonio Gattuso
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
- Experimental Station for the Industry of the Essential Oils and Citrus Products SSEA, 89127 Reggio Calabria, Italy
| | - Davide Ritorto
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
| | - Marco Poiana
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
- Correspondence: ; Tel.: +39-0965-1694367
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Zhang L, Zhang M, Ju R, Mujumdar AS, Deng D. Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes. Crit Rev Food Sci Nutr 2022; 64:3384-3406. [PMID: 36226715 DOI: 10.1080/10408398.2022.2132207] [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] [Indexed: 11/03/2022]
Abstract
Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, Henan, China
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Fan TT, Zhang J, Cao JX, Xia MH, Wang T, Cao S. Effects of resveratrol treatment on quality and antioxidant properties of postharvest strawberry fruit. J Food Biochem 2022; 46:e14176. [PMID: 35393646 DOI: 10.1111/jfbc.14176] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/07/2022] [Accepted: 03/25/2022] [Indexed: 01/26/2023]
Abstract
Strawberry fruit is one of people's favorite fruits. It has high nutritional value and health care effects. Strawberries lose their edible value quickly after being picked because of their thin skin, which is easily damaged. In order to find a method to maintain the quality of strawberries, the effects of resveratrol treatment on the nutritional quality and antioxidant metabolism of strawberry fruit were studied. The result indicated that 100 μM resveratrol was the optimal concentration to delay the occurrence of decay. Strawberry fruit treated with resveratrol delayed the decrease in firmness, total soluble solids (TSS), total phenolics content (TPC), total flavonoid content (TFC), vitamin C (Vc) content,1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azino-bis (3-ethylbezothi- azot-hiazoline-6-sulfonic acid) (ABTS) radical scavenging capacities. The malondialdehyde (MDA) content, hydrogen peroxide (H2 O2 ) content, and superoxide anion (O2 •- ) production of control fruit were significantly higher than those of treated fruit. Strawberry fruit treated with resveratrol also increased the activities of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) during storage. Therefore, resveratrol has been proved to effectively improve the nutritional quality and antioxidant properties of strawberry fruit. PRACTICAL APPLICATIONS: Strawberry fruit is rich in nutrients, which is beneficial to human health. But strawberry fruit has high water content and soft tissue, which is easy to be damaged and decayed. Therefore, it is particularly important to find a way to maintain strawberry fruit quality. In this study, resveratrol has good antioxidant, health care, and antibacterial properties. Resveratrol treatment can maintain the nutritional quality of strawberry fruit and can be used as an effective method for strawberry fruit preservation.
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Affiliation(s)
- Ting-Ting Fan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Jing Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Jun-Xuan Cao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Ming-Hui Xia
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Tong Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
| | - Shuqing Cao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, P. R. China
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Alirezalu K, Moazami‐Goodarzi AH, Roufegarinejad L, Yaghoubi M, Lorenzo JM. Combined effects of calcium‐alginate coating and
Artemisia fragrance
essential oil on chicken breast meat quality. Food Sci Nutr 2022; 10:2505-2515. [PMID: 35959270 PMCID: PMC9361436 DOI: 10.1002/fsn3.2856] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 03/12/2022] [Accepted: 03/16/2022] [Indexed: 01/10/2023] Open
Affiliation(s)
- Kazem Alirezalu
- Department of Food Science and Technology Ahar Faculty of Agriculture and Natural Resources University of Tabriz Tabriz Iran
| | | | - Leila Roufegarinejad
- Department of Food Science and Technology Tabriz Branch Islamic Azad University Tabriz Iran
| | - Milad Yaghoubi
- Department of Food Science and Technology Faculty of Agriculture University of Tabriz Tabriz Iran
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Ourense Spain
- Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain
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Mohamad Salin NS, Md Saad WM, Abdul Razak HR, Salim F. Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice ( Citrullus lanatus). Metabolites 2022; 12:75. [PMID: 35050198 PMCID: PMC8780985 DOI: 10.3390/metabo12010075] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/22/2021] [Accepted: 12/28/2021] [Indexed: 02/04/2023] Open
Abstract
Watermelon (Citrullus lanatus) consists of high moisture content and is favoured for its juice products. The popular fruit has a tempting taste, sweet aroma and attractive flesh colour. It is enriched with phytochemicals and antioxidant properties that are beneficial to human health. Due to convenience, the majority of individuals are likely to consume watermelon juice. However, little is known about the fruit juice storage and temperatures that may affect its beneficial properties. This study investigated the effect of storage temperature at room temperature, refrigerator cold, refrigerator freeze and freeze-dried, and analyzed the juice physico-chemicals (weight loss, pH, ash, moisture, total soluble solid, browning and turbidity), phytochemicals (total phenolic, total flavonoid, lycopene and β-carotene) and antioxidant scavenging activities during 9 days of storage. The results showed that watermelon juice was affected by storage temperatures and conditions with significant changes in physico-chemical appearance and decrease in total phytochemical content, thus consequently affecting their antioxidant activities during 9 days of storage. Although fresh watermelon juice can be consumed for its high nutritional values, freeze-drying is the preferable technique to retain its benefits and to delay juice degradation.
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Affiliation(s)
- Nur Shafinaz Mohamad Salin
- Centre of Medical Laboratory Technology, Faculty of Health Sciences, Puncak Alam Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Puncak Alam 42300, Selangor, Malaysia;
| | - Wan Mazlina Md Saad
- Centre of Medical Laboratory Technology, Faculty of Health Sciences, Puncak Alam Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Puncak Alam 42300, Selangor, Malaysia;
| | - Hairil Rashmizal Abdul Razak
- Department of Radiology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Fatimah Salim
- Atta-ur-Rahman Institute for Natural Product Discovery (AuRIns), Puncak Alam Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Puncak Alam 42300, Selangor, Malaysia;
- Centre of Foundation Studies, Dengkil Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Dengkil 43800, Selangor, Malaysia
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