1
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Drobek M, Cybulska J, Zdunek A, Sas-Paszt L, Frąc M. Effect of microbial biostimulants on the antioxidant profile, antioxidant capacity and activity of enzymes influencing the quality level of raspberries (Rubus idaeus L.). Food Chem 2024; 454:139746. [PMID: 38795624 DOI: 10.1016/j.foodchem.2024.139746] [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: 02/19/2024] [Revised: 05/15/2024] [Accepted: 05/17/2024] [Indexed: 05/28/2024]
Abstract
The influence of four microbial biostimulants containing various strains of Bacillus subtilis and/or Paenibacillus sp. on the quality of raspberries cv. Delniwa, Poemat, and Enrosadira cultivated in two consecutive seasons was investigated. The biostimulants influenced the antioxidant level, antioxidant capacity, phenolic acids and flavonoids profiles, enzymatic activity, and the degree of methylation and acetylation of the pectin in the raspberry fruits. The biostimulants had the greatest effect on the antioxidant content (16% - 20% increase) and capacity in the Delniwa raspberry fruits from the first season. A positive correlation was found between the activity of the β-galactosidase enzyme and ferric reducing power. In the second season, a decrease in the activity of pectin esterase and α-L-arabinofuranosidase and an increase in the degree of methylation of pectin were noted. Our results suggest that the changes in raspberry quality were related to the type of biostimulant applied.
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Affiliation(s)
- Magdalena Drobek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Lidia Sas-Paszt
- The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
| | - Magdalena Frąc
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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2
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Cui J, Liu D, Zhang Y, Ma M, Shang M, Zhao C, Lu X, Zhao C, Zheng J. Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca 2+-induced gelation. Food Chem 2024; 459:140370. [PMID: 38986208 DOI: 10.1016/j.foodchem.2024.140370] [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: 05/21/2024] [Revised: 06/22/2024] [Accepted: 07/04/2024] [Indexed: 07/12/2024]
Abstract
Due to the excellent health benefits of rhamnogalacturonan I (RG-I)-enriched pectin, there has been increasing research interest in its gelling properties. To elucidate its structure-gelation relationship, chemical modifications were used to obtain RG-I-enriched pectin (P11). Then, enzymatic modification was performed to obtain debranched pectins GP11 and AP11, respectively. The effects of RG-I side chains on structural characteristics (especially spatial conformation) and gelling properties were investigated. Among the low-methoxylated pectins (LMPs), AP11, with a loose conformation (Dmax 52 nm) showed the poorest gelling, followed by GP11. In addition to primary structure, spatial conformation (Dmax and Rg) also showed strong correlations (r2 > 0.8) with gelation. We speculate that compact conformation may shorten distance between pectin chains and reduces steric hindrance, contributing to formation of strong gel network. This is particularly important in LMPs with abundant side chains. The results provide novel insights into relationship between spatial conformation and gelling properties of RG-I-enriched pectin.
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Affiliation(s)
- Jiefen Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China; Qingdao Special Food Research Institute, Qingdao, 266109, China
| | - Dan Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Yuyang Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Mengyu Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Mengshan Shang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China; Qingdao Special Food Research Institute, Qingdao, 266109, China
| | - Cheng Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Xingmiao Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Jinkai Zheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao, 266109, China; Qingdao Special Food Research Institute, Qingdao, 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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3
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Zhao M, Hu R, Lin Y, Yang Y, Chen Q, Li M, Zhang Y, Zhang Y, Wang Y, He W, Wang X, Tang H, Luo Y. Genome-Wide Analysis of Polygalacturonase Gene Family Reveals Its Role in Strawberry Softening. PLANTS (BASEL, SWITZERLAND) 2024; 13:1838. [PMID: 38999678 PMCID: PMC11244104 DOI: 10.3390/plants13131838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/18/2024] [Accepted: 07/02/2024] [Indexed: 07/14/2024]
Abstract
Fruit softening is a prominent attribute governing both longevity on shelves and commercial worth. Polygalacturonase (PG) plays a major role in strawberry fruit softening. However, the PG gene family in strawberry has not been comprehensively analyzed. In this study, 75 FaPG genes were identified in the octoploid strawberry genome, which were classified into three groups according to phylogenetic analysis. Subcellular localization prediction indicated that FaPGs are mostly localized to the plasma membrane, cytoplasm, and chloroplasts. Moreover, the expression of FaPGs during strawberry development and ripening of 'Benihoppe' and its softer mutant was estimated. The results showed that among all 75 FaPGs, most genes exhibited low expression across developmental stages, while two group c members (FxaC_21g15770 and FxaC_20g05360) and one group b member, FxaC_19g05040, displayed relatively higher and gradual increases in their expression trends during strawberry ripening and softening. FxaC_21g15770 was selected for subsequent silencing to validate its role in strawberry softening due to the fact that it exhibited the highest and most changed expression level across different developmental stages in 'Benihoppe' and its mutant. Silencing FxaC_21g15770 could significantly improve strawberry fruit firmness without affecting fruit color, soluble solids, cellulose, and hemicellulose. Conversely, silencing FxaC_21g15770 could significantly suppress the expression of other genes related to pectin degradation such as FaPG-like, FaPL, FaPME, FaCX, FaCel, FaGlu, FaXET, and FaEG. These findings provide basic information on the FaPG gene family for further functional research and indicate that FxaC_21g15770 plays a vital role in strawberry fruit softening.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | | | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu 625014, China; (M.Z.); (R.H.); (Y.L.); (Y.Y.); (Q.C.); (M.L.); (Y.Z.); (Y.Z.); (Y.W.); (W.H.); (X.W.); (H.T.)
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4
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Ladika G, Strati IF, Tsiaka T, Cavouras D, Sinanoglou VJ. On the Assessment of Strawberries' Shelf-Life and Quality, Based on Image Analysis, Physicochemical Methods, and Chemometrics. Foods 2024; 13:234. [PMID: 38254534 PMCID: PMC10814819 DOI: 10.3390/foods13020234] [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: 12/06/2023] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The aim of the present study was to evaluate Marisol strawberries' (Fragaria × ananassa) physicochemical quality and shelf-life during storage, using an integrated analytical approach. More specifically, the research aimed to assess the strawberries' color, texture, and nutritional quality, over an 11-day storage period, employing physicochemical analyses, spectrophotometric assays, Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy, image analysis, and statistical tools. The results revealed significant changes in the outer surface texture and color characteristics, indicating spoilage progression. Physicochemical parameters such as water activity, moisture content, soluble solids, titratable acidity, and ascorbic acid content exhibited significant alterations, influencing the taste profile and freshness perception. Antioxidant and antiradical activities showed fluctuations, suggesting a potential decrease in phenolic content during storage. Moreover, the ATR-FTIR spectra findings confirmed the results regarding the moisture content, soluble solids, and total phenolic content. The integration of physicochemical and image analysis-derived features through a principal component analysis (PCA) enabled the accurate classification of samples based on storage days. Regression analysis, using these features, successfully predicted the storage day with high accuracy. Overall, this integrated analytical approach provided valuable information on the estimation of Marisol strawberries' shelf-life and the prediction of their quality deterioration, contributing to better fruit management and the minimization of discards.
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Affiliation(s)
- Georgia Ladika
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (G.L.); (I.F.S.); (T.T.)
| | - Irini F. Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (G.L.); (I.F.S.); (T.T.)
| | - Thalia Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (G.L.); (I.F.S.); (T.T.)
| | - Dionisis Cavouras
- Department of Biomedical Engineering, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece;
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Agiou Spyridonos, 12243 Egaleo, Greece; (G.L.); (I.F.S.); (T.T.)
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5
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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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6
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Sachadyn-Król M, Budziak-Wieczorek I, Jackowska I. The Visibility of Changes in the Antioxidant Compound Profiles of Strawberry and Raspberry Fruits Subjected to Different Storage Conditions Using ATR-FTIR and Chemometrics. Antioxidants (Basel) 2023; 12:1719. [PMID: 37760022 PMCID: PMC10525253 DOI: 10.3390/antiox12091719] [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: 06/30/2023] [Revised: 08/30/2023] [Accepted: 08/30/2023] [Indexed: 09/29/2023] Open
Abstract
Strawberry cultivars Portola and Enduro, as well as raspberry cultivars Enrosadira and Kwazi, were evaluated for their antioxidant potential after treatment with gaseous ozone and different refrigeration storage conditions. Their antioxidant capacity was investigated with ABTS and DPPH methods, and the chemical composition was determined by measuring the total phenolic (TPC) and flavonoid (TFC) compounds. The classification of different samples of berry puree was influenced significantly by both the cultivars and the refrigeration storage method. Moreover, FTIR spectroscopy coupled with chemometrics was used as an alternative technique to conventional methods to determine the chemical composition of strawberries and raspberries. The chemometric discrimination of samples was achieved using principal component analysis (PCA), hierarchical clustering analysis (HCA) and linear discriminant analysis (LDA) modelling procedures performed on the FTIR preprocessed spectral data for the fingerprint region (1800-500 cm-1). The fingerprint range between 1500 and 500 cm-1, corresponding to deformation vibrations from polysaccharides, pectin and organic acid content, had a significant impact on the grouping of samples. The results obtained by PCA-LDA scores revealed a clear separation between four classes of samples and demonstrated a high overall classification rate of 97.5% in differentiating between the raspberry and strawberry cultivars.
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Affiliation(s)
| | - Iwona Budziak-Wieczorek
- Department of Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland; (M.S.-K.); (I.J.)
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7
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Huang W, Hua MZ, Li S, Chen K, Lu X, Wu D. Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37585698 DOI: 10.1080/10408398.2023.2242944] [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: 08/18/2023]
Abstract
Fruits and vegetables are essential horticultural crops for humans. The quality of fruits and vegetables is critical in determining their nutritional value and edibility, which are decisive to their commercial value. Besides, it is also important to understand the changes in key substances involved in the preservation and processing of fruits and vegetables. Atomic force microscopy (AFM), a powerful technique for investigating biological surfaces, has been widely used to characterize the quality of fruits and vegetables and the substances involved in their preservation and processing from the perspective of nanoscale structure and mechanics. This review summarizes the applications of AFM to investigate the texture, appearance, and nutrients of fruits and vegetables based on structural imaging and force measurements. Additionally, the review highlights the application of AFM in characterizing the morphological and mechanical properties of nanomaterials involved in preserving and processing fruits and vegetables, including films and coatings for preservation, bioactive compounds for processing purposes, nanofiltration membrane for concentration, and nanoencapsulation for delivery of bioactive compounds. Furthermore, the strengths and weaknesses of AFM for characterizing the quality of fruits and vegetables and the substances involved in their preservation and processing are examined, followed by a discussion on the prospects of AFM in this field.
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Affiliation(s)
- Weinan Huang
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Marti Z Hua
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Shenmiao Li
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Kunsong Chen
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
| | - Xiaonan Lu
- Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada
| | - Di Wu
- College of Agriculture and Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/Key Laboratory of Ministry of Agriculture and Rural Affairs of Biology and Genetic Improvement of Horticultural Crops (Growth and Development), Zhejiang University, Hangzhou, P. R. China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, P. R. China
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8
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Newerli-Guz J, Śmiechowska M, Drzewiecka A, Tylingo R. Bioactive Ingredients with Health-Promoting Properties of Strawberry Fruit (Fragaria x ananassa Duchesne). Molecules 2023; 28:molecules28062711. [PMID: 36985683 PMCID: PMC10059084 DOI: 10.3390/molecules28062711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/02/2023] [Accepted: 03/08/2023] [Indexed: 03/19/2023] Open
Abstract
Strawberries (Fragaria x ananassa Duchesne) belong to the berry group and are characterized primarily by delightful sensory properties. Due to their chemical composition, these fruits are a rich source of bioactive compounds that can modify the metabolic and physiological functions of the body. The aim of this work is to present the current state of research on bioactive ingredients found in these fruits in the context of their health-promoting properties. The paper presents compiled and reviewed data on the content of polyphenolic compounds, organic acids, and vitamins, especially vitamin C, in strawberries. The content of these compounds is influenced by many different factors that are discussed in the paper. It also draws attention to the presence of oxalates and allergenic compounds, which are classified as anti-nutritional compounds of strawberries.
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Affiliation(s)
- Joanna Newerli-Guz
- Department of Quality Management, Gdynia Maritime University, 81-225 Gdynia, Poland
- Correspondence:
| | - Maria Śmiechowska
- Department of Quality Management, Gdynia Maritime University, 81-225 Gdynia, Poland
| | - Alicja Drzewiecka
- Department of Quality Management, Gdynia Maritime University, 81-225 Gdynia, Poland
| | - Robert Tylingo
- Department of Chemistry, Technology and Biotechnology of Food, Gdańsk University of Technology, 81-223 Gdańsk, Poland
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9
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Cybulska J, Drobek M, Panek J, Cruz-Rubio JM, Kurzyna-Szklarek M, Zdunek A, Frąc M. Changes of pectin structure and microbial community composition in strawberry fruit (Fragaria × ananassa Duch.) during cold storage. Food Chem 2022; 381:132151. [PMID: 35065837 DOI: 10.1016/j.foodchem.2022.132151] [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: 07/17/2021] [Revised: 01/07/2022] [Accepted: 01/11/2022] [Indexed: 11/04/2022]
Abstract
Strawberry is very perishable fruit with rapid postharvest loss of quality and high susceptibility to microbial infections. In this work we study pectin modifications and microbiota and mycobiota composition in strawberry in conventional and organic cultivation systems. The enzymatic activity during postharvest storage of both types of strawberry was divided at the fifth day of storage into two phases: postharvest changes and rotting. Pectin molecules extracted from organic strawberries were longer and more branched compared to the conventional strawberries; however a more noticeable reorganization of molecular structure occurred. The sequential action of the pectinolytic enzymes had a direct effect on the molecular structure of pectin fractions. The observed changes in pectin structure relate to the synergistic activity of pectinolytic enzymes and some microorganisms. The organic system was characterized by a greater number and variety of bacteria and fungi during storage as compared to the conventional system.
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Affiliation(s)
- Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Magdalena Drobek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Jacek Panek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - José M Cruz-Rubio
- University of Vienna, Department of Pharmaceutical Technology and Biopharmaceutics, Althanstrasse 14 A-1090, Vienna, Austria
| | | | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Magdalena Frąc
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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10
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Freche E, Gieng J, Pignotti G, Ibrahim SA, Feng X. Applications of Lemon or Cinnamon Essential Oils in Strawberry Fruit Preservation: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elise Freche
- Department of Nutrition Food Science and Packaging San Jose State University San Jose CA 95192 USA
| | - John Gieng
- Department of Nutrition Food Science and Packaging San Jose State University San Jose CA 95192 USA
| | - Giselle Pignotti
- Department of Nutrition Food Science and Packaging San Jose State University San Jose CA 95192 USA
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory Food and Nutritional Sciences Program North Carolina Agricultural and Technical State University Greensboro NC 27411 USA
| | - Xi Feng
- Department of Nutrition Food Science and Packaging San Jose State University San Jose CA 95192 USA
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11
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Giampieri F, Mazzoni L, Cianciosi D, Alvarez-Suarez JM, Regolo L, Sánchez-González C, Capocasa F, Xiao J, Mezzetti B, Battino M. Organic vs conventional plant-based foods: A review. Food Chem 2022; 383:132352. [PMID: 35182864 DOI: 10.1016/j.foodchem.2022.132352] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/10/2021] [Accepted: 02/02/2022] [Indexed: 02/08/2023]
Abstract
Organic farming is characterized by the prohibition of the use of chemical synthetic fertilizers, pesticides, feed additives and genetically modified organisms and by the application of sustainable agricultural technologies based on ecological principles and natural rules. Organic products are believed to be more nutritious and safer foods compared to the conventional alternatives by consumers, with the consequent increase of demand and price of these foodstuffs. However, in academic circles there is much debate on these issues, since there is not a clear scientific evidence of the difference on the environmental impact and on the nutritional quality, safety and health effects between conventional and organic foods. Therefore, this work aims to describe and update the most relevant data on organic foods, by describing the impact of this practice on environment, producers, consumers and society, as well as by comparing the physicochemical, nutritional and phytochemical quality of conventional and organic plant foods.
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Affiliation(s)
- Francesca Giampieri
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia; Research Group on Food, Nutritional Biochemistry and Health. Universidad Europea del Atlántico, Santander, Spain.
| | - Luca Mazzoni
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy
| | - Danila Cianciosi
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - José M Alvarez-Suarez
- Departamento de Ingeniería en Alimentos. Colegio de Ciencias e Ingenierías. Universidad San Francisco de Quito, Quito, Ecuador 170157, Ecuador; Instituto de Investigaciones en Biomedicina iBioMed, Universidad San Francisco de Quito, Quito, Ecuador; King Fahd Medical Research Center, King Abdulaziz University, 21589 Jeddah, Saudi Arabia.
| | - Lucia Regolo
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - Cristina Sánchez-González
- Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix", Biomedical Research Centre, University of Granada, Armilla, Avda. del Conocimiento s.n., 18100 Armilla, Spain; Sport and Health Research Centre. University of Granada, C/. Menéndez Pelayo 32. 18016 Armilla, Granada, Spain
| | - Franco Capocasa
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Bruno Mezzetti
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy; Research Group on Food, Nutritional Biochemistry and Health. Universidad Europea del Atlántico, Santander, Spain
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.
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12
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Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation. Foods 2021; 10:foods10040830. [PMID: 33920447 PMCID: PMC8068883 DOI: 10.3390/foods10040830] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/07/2021] [Accepted: 04/09/2021] [Indexed: 12/15/2022] Open
Abstract
Recently, consumers’ demand for fresh, nutritious, and convenient food has shown a significant rise. This trend has forced increased sales of minimally processed and/or pre-packed fruit- and vegetable-based products. New product development and the diversification of plant-based foods have supported this growth. The food production sector should balance this requirement with the necessity to provide safe food with extended shelf life while meeting consumer demands for novel, nutritious, and affordable food products. The use of alternative “soft hurdles” may result in a decrease in the rate of food deterioration and spoilage attributed to microbial activity or other physiological/chemical degradation reactions. The objective of the article is to provide a systematic review of the preservative effect of the available hurdles implemented during processing and packaging of fresh-cut fruits and vegetables, focusing on recent applications aiming at improving product quality and prolonging their limited shelf life.
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