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Opara IK, Opara UL, Okolie JA, Fawole OA. Machine Learning Application in Horticulture and Prospects for Predicting Fresh Produce Losses and Waste: A Review. Plants (Basel) 2024; 13:1200. [PMID: 38732414 PMCID: PMC11085577 DOI: 10.3390/plants13091200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2024] [Revised: 04/19/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024]
Abstract
The current review examines the state of knowledge and research on machine learning (ML) applications in horticultural production and the potential for predicting fresh produce losses and waste. Recently, ML has been increasingly applied in horticulture for efficient and accurate operations. Given the health benefits of fresh produce and the need for food and nutrition security, efficient horticultural production and postharvest management are important. This review aims to assess the application of ML in preharvest and postharvest horticulture and the potential of ML in reducing postharvest losses and waste by predicting their magnitude, which is crucial for management practices and policymaking in loss and waste reduction. The review starts by assessing the application of ML in preharvest horticulture. It then presents the application of ML in postharvest handling and processing, and lastly, the prospects for its application in postharvest loss and waste quantification. The findings revealed that several ML algorithms perform satisfactorily in classification and prediction tasks. Based on that, there is a need to further investigate the suitability of more models or a combination of models with a higher potential for classification and prediction. Overall, the review suggested possible future directions for research related to the application of ML in postharvest losses and waste quantification.
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Affiliation(s)
- Ikechukwu Kingsley Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa; (I.K.O.); (U.L.O.)
- Department of Food Science, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa; (I.K.O.); (U.L.O.)
- UNESCO International Centre for Biotechnology, Nsukka 410001, Enugu State, Nigeria
| | - Jude A. Okolie
- Gallogly College of Engineering, University of Oklahoma, Norman, OK 73019, USA;
| | - Olaniyi Amos Fawole
- Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
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Nturambirwe JFI, Hussein EA, Vaccari M, Thron C, Perold WJ, Opara UL. Feature Reduction for the Classification of Bruise Damage to Apple Fruit Using a Contactless FT-NIR Spectroscopy with Machine Learning. Foods 2023; 12:foods12010210. [PMID: 36613425 PMCID: PMC9818888 DOI: 10.3390/foods12010210] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/19/2022] [Accepted: 12/24/2022] [Indexed: 01/05/2023] Open
Abstract
Spectroscopy data are useful for modelling biological systems such as predicting quality parameters of horticultural products. However, using the wide spectrum of wavelengths is not practical in a production setting. Such data are of high dimensional nature and they tend to result in complex models that are not easily understood. Furthermore, collinearity between different wavelengths dictates that some of the data variables are redundant and may even contribute noise. The use of variable selection methods is one efficient way to obtain an optimal model, andthis was the aim of this work. Taking advantage of a non-contact spectrometer, near infrared spectral data in the range of 800-2500 nm were used to classify bruise damage in three apple cultivars, namely 'Golden Delicious', 'Granny Smith' and 'Royal Gala'. Six prominent machine learning classification algorithms were employed, and two variable selection methods were used to determine the most relevant wavelengths for the problem of distinguishing between bruised and non-bruised fruit. The selected wavelengths clustered around 900 nm, 1300 nm, 1500 nm and 1900 nm. The best results were achieved using linear regression and support vector machine based on up to 40 wavelengths: these methods reached precision values in the range of 0.79-0.86, which were all comparable (within error bars) to a classifier based on the entire range of frequencies. The results also provided an open-source based framework that is useful towards the development of multi-spectral applications such as rapid grading of apples based on mechanical damage, and it can also be emulated and applied for other types of defects on fresh produce.
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Affiliation(s)
| | - Eslam A. Hussein
- Inter-University Institute for Data Intensive Astronomy, Department of Physics and Astronomy, University of the Western Cape, Bellville 7535, South Africa
| | - Mattia Vaccari
- Eresearch Office, DVC Research and Innovation, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa
- Inter-University Institute for Data Intensive Astronomy, Department of Physics and Astronomy, University of the Western Cape, Bellville 7535, South Africa
- Inter-University Institute for Data Intensive Astronomy, Department of Astronomy, University of Cape Town, Rondebosch 7701, South Africa
| | - Christopher Thron
- Department of Science and Mathematics, Texas A&M University-Central Texas, Killeen, TX 76549, USA
| | - Willem Jacobus Perold
- Department of Electrical and Electronic Engineering, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
- UNESCO International Centre for Biotechnology, Nsukka 410001, Nigeria
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Okere EE, Ambaw A, Perold WJ, Opara UL. Vis-NIR and SWIR hyperspectral imaging method to detect bruises in pomegranate fruit. Front Plant Sci 2023; 14:1151697. [PMID: 37152139 PMCID: PMC10160462 DOI: 10.3389/fpls.2023.1151697] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Accepted: 04/03/2023] [Indexed: 05/09/2023]
Abstract
Introduction Fresh pomegranate fruit is susceptible to bruising, a common type of mechanical damage during harvest and at all stages of postharvest handling. Accurate and early detection of such damages in pomegranate fruit plays an important role in fruit grading. This study investigated the detection of bruises in fresh pomegranate fruit using hyperspectral imaging technique. Methods A total of 90 sample of pomegranate fruit were divided into three groups of 30 samples, each representing purposefully induced pre-scanning bruise by dropping samples from 100 cm and 60 cm height on a metal surface. The control has no pre-scanning bruise (no drop). Two hyperspectral imaging setups were examined: visible and near infrared (400 to 1000 nm) and short wavelength infrared (1000 to 2500 nm). Region of interest (ROI) averaged reflectance spectra was implemented to reduce the image data. For all hypercubes a principal components analysis (PCA) based background removal were done prior to segmenting the region of interest (ROI) using the Evince® multi-variate analysis software 2.4.0. Then the average spectrum of the ROI of each sample was computed and transferred to the MATLAB 2022a (The MathWorks, Inc., Mass., USA) for classification. A two-layer feed-forward artificial neural network (ANN) is used for classification. Results and discussion The accuracy of bruise severity classification ranged from 80 to 96.7%. When samples from both bruise severity (Bruise damage induced from a 100cm and 60 cm drop heights respectively) cases were merged, class recognition accuracy were 88.9% and 74.4% for the SWIR and Vis-NIR, respectively. This study implemented the method of selecting out informative bands and disregarding the redundant ones to decreases the data size and dimension. The study developed a more compact classification model by the data dimensionality reduction method. This study demonstrated the potential of using hyperspectral imaging technology in sensing and classification of bruise severity in pomegranate fruit. This work provides the foundation to build a compact and fast multispectral imaging-based device for practical farm and packhouse applications.
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Affiliation(s)
- Emmanuel Ekene Okere
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- Department of Electrical and Electronic Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Alemayehu Ambaw
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Willem Jacobus Perold
- Department of Electrical and Electronic Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- UNESCO International Centre for Biotechnology, Nsukka, Enugu, Nigeria
- *Correspondence: Umezuruike Linus Opara, ;
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Mwelase S, Opara UL, Fawole OA. Effect of
Chitosan‐Based
Melatonin Composite Coating on the Quality of Minimally Processed Pomegranate
Aril‐Sacs
During Cold Storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sbulelo Mwelase
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology University of Johannesburg Johannesburg South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences Stellenbosch University Stellenbosch South Africa
- UNESCO International Centre for Biotechnology Nsukka Enugu State Nigeria
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology University of Johannesburg Johannesburg South Africa
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Okere EE, Arendse E, Nieuwoudt H, Perold WJ, Opara UL. Non-destructive Evaluation of the Quality Characteristics of Pomegranate Kernel Oil by Fourier Transform Near-Infrared and Mid-Infrared Spectroscopy. Front Plant Sci 2022; 13:867555. [PMID: 35873956 PMCID: PMC9301966 DOI: 10.3389/fpls.2022.867555] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Accepted: 06/20/2022] [Indexed: 06/15/2023]
Abstract
The pomegranate kernel oil has gained global awareness due to the health benefits associated with its consumption; these benefits have been attributed to its unique fatty acid composition. For quality control of edible fats and oils, various analytical and calorimetric methods are often used, however, these methods are expensive, labor-intensive, and often require specialized sample preparation making them impractical on a commercial scale. Therefore, objective, rapid, accurate, and cost-effective methods are required. In this study, Fourier transformed near-infrared (FT-NIR) and mid-infrared (FT-MIR) spectroscopy as a fast non-destructive technique was investigated and compared to qualitatively and quantitatively predict the quality attributes of pomegranate kernel oil (cv. Wonderful, Acco, Herskawitz). For qualitative analysis, principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) was applied. Based on OPLS-DA, FT-MIR spectroscopy resulted in 100% discrimination between oil samples extracted from different cultivars. For quantitative analysis, partial least squares regression was used for model development over the NIR region of 7,498-940 and 6,102-5,774 cm-1 and provided the best prediction statistics for total carotenoid content (R 2, coefficient of determination; RMSEP, root mean square error of prediction; RPD, residual prediction deviation; R 2 = 0.843, RMSEP = 0.019 g β-carotene/kg, RPD = 2.28). In the MIR region of 3,996-1,118 cm-1, models developed using FT-MIR spectroscopy gave the best prediction statistics for peroxide value (R 2 = 0.919, RMSEP = 1.05 meq, RPD = 3.54) and refractive index (R 2 = 0.912, RMSEP = 0.0002, RPD = 3.43). These results demonstrate the potential of infrared spectroscopy combined with chemometric analysis for rapid screening of pomegranate oil quality attributes.
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Affiliation(s)
- Emmanuel E. Okere
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- Department of Electrical and Electronic Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Ebrahiema Arendse
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Helene Nieuwoudt
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Willem J. Perold
- Department of Electrical and Electronic Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- UNESCO International Centre for Biotechnology, Nsukka, Enugu State, Nigeria
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Lin M, Fawole OA, Saeys W, Wu D, Wang J, Opara UL, Nicolai B, Chen K. Mechanical damages and packaging methods along the fresh fruit supply chain: A review. Crit Rev Food Sci Nutr 2022; 63:10283-10302. [PMID: 35647708 DOI: 10.1080/10408398.2022.2078783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Mechanical damage of fresh fruit occurs throughout the postharvest supply chain leading to poor consumer acceptance and marketability. In this review, the mechanisms of damage development are discussed first. Mathematical modeling provides advanced ways to describe and predict the deformation of fruit with arbitrary geometry, which is important to understand their mechanical responses to external forces. Also, the effects of damage at the cellular and molecular levels are discussed as this provides insight into fruit physiological responses to damage. Next, direct measurement methods for damage including manual evaluation, optical detection, magnetic resonance imaging, and X-ray computed tomography are examined, as well as indirect methods based on physiochemical indexes. Also, methods to measure fruit susceptibility to mechanical damage based on the bruise threshold and the amount of damage per unit of impact energy are reviewed. Further, commonly used external and interior packaging and their applications in reducing damage are summarized, and a recent biomimetic approach for designing novel lightweight packaging inspired by the fruit pericarp. Finally, future research directions are provided.HIGHLIGHTSMathematical modeling has been increasingly used to calculate damage to fruit.Cell and molecular mechanisms response to fruit damage is an under-explored area.Susceptibility measurement of different mechanical forces has received attention.Customized design of reusable and biodegradable packaging is a hot topic of research.
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Affiliation(s)
- Menghua Lin
- College of Agriculture & Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, P. R. China
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South Africa
| | - Wouter Saeys
- BIOSYST-MeBioS, KU Leuven-University of Leuven, Leuven, Belgium
| | - Di Wu
- College of Agriculture & Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, P. R. China
- Zhejiang University Zhongyuan Institute, Zhengzhou, P. R. China
| | - Jun Wang
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Department of Packaging Engineering, Jiangnan University, Wuxi, P. R. China
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- UNESCO International Centre for Biotechnology, Nsukka, Enugu State, Nigeria
| | - Bart Nicolai
- BIOSYST-MeBioS, KU Leuven-University of Leuven, Leuven, Belgium
- Flanders Centre of Postharvest Technology, Leuven, Belgium
| | - Kunsong Chen
- College of Agriculture & Biotechnology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou, P. R. China
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Al-Dairi M, Pathare PB, Al-Yahyai R, Opara UL. Mechanical damage of fresh produce in postharvest transportation: Current status and future prospects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Magangana TP, Makunga NP, Fawole OA, Stander MA, Opara UL. Antioxidant, Antimicrobial, and Metabolomic Characterization of Blanched Pomegranate Peel Extracts: Effect of Cultivar. Molecules 2022; 27:molecules27092979. [PMID: 35566329 PMCID: PMC9101763 DOI: 10.3390/molecules27092979] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/26/2022] [Accepted: 04/30/2022] [Indexed: 12/12/2022] Open
Abstract
Hot water blanching at 80 °C for 3 min can be used as a novel pre-treatment step in pomegranate peel to preserve the integrity of the phytochemical content within the peel extracts by lowering or inactivating enzymes such as polyphenol (PPO) oxidase and peroxidase (POD) that are responsible for the break-down of phytochemicals within the peel. The aim of this study was to investigate the effect of hot water blanching pre-treatment on yield, bioactive compounds, antioxidants, enzyme inactivation, and antibacterial activity of ‘Wonderful’, ‘Acco’, and ‘Herskawitz’ pomegranate peel extracts. We used a variety of spectrophotometric-based assays and liquid chromatography mass spectrometry (LC-MS)-based approach to characterize and quantify metabolites within the peel extracts. Blanching significantly (p < 0.05) reduced PPO activity in all peel extracts, with the highest PPO reduction in ‘Herskawitz’ peel extracts at 0.25 U/mL. Furthermore, higher antioxidant activity in ‘Herskawitz’ blanched peel extracts using 2,2-diphenyl-1-picryl hydrazyl (DPPH) antioxidant activity, ferric ion reducing antioxidant power (FRAP), and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activity at 567.78 ± 9.47 µmol Trolox/g DM, 800.05 ± 1.60 µmol Trolox/g DM, and 915.27 ± 0.61 µmol Trolox/g DM, respectively, was noted. ‘Herskawitz’ blanched peel extracts were recorded with the lowest minimum inhibitory concentration (MIC) value of 80 µg/mL for Gram-positive Bacillus subtilis and Gram-negative Klebsiella pneumoniae bacteria strains. A total of 30 metabolites were present in ‘Acco’ and ‘Herskawitz’ peel extracts and were tentatively identified after LC-MS profiling. This study demonstrates that blanched peel extracts from ‘Herskawitz’ cultivar have great potential for commercial use in value-added products in the nutraceutical, cosmeceutical, and pharmacological industries.
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Affiliation(s)
- Tandokazi Pamela Magangana
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
- SARChI Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Nokwanda P. Makunga
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
- Correspondence: (N.P.M.); (O.A.F.); (U.L.O.)
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
- Correspondence: (N.P.M.); (O.A.F.); (U.L.O.)
| | - Maria A. Stander
- Department of Biochemistry, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- UNESCO International Centre for Biotechnology, Nsukka 410001, Nigeria
- Correspondence: (N.P.M.); (O.A.F.); (U.L.O.)
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Okere EE, Arendse E, Nieuwoudt H, Fawole OA, Perold WJ, Opara UL. Non-Invasive Methods for Predicting the Quality of Processed Horticultural Food Products, with Emphasis on Dried Powders, Juices and Oils: A Review. Foods 2021; 10:foods10123061. [PMID: 34945612 PMCID: PMC8701083 DOI: 10.3390/foods10123061] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/29/2021] [Accepted: 12/02/2021] [Indexed: 11/16/2022] Open
Abstract
This review covers recent developments in the field of non-invasive techniques for the quality assessment of processed horticultural products over the past decade. The concept of quality and various quality characteristics related to evaluating processed horticultural products are detailed. A brief overview of non-invasive methods, including spectroscopic techniques, nuclear magnetic resonance, and hyperspectral imaging techniques, is presented. This review highlights their application to predict quality attributes of different processed horticultural products (e.g., powders, juices, and oils). A concise summary of their potential commercial application for quality assessment, control, and monitoring of processed agricultural products is provided. Finally, we discuss their limitations and highlight other emerging non-invasive techniques applicable for monitoring and evaluating the quality attributes of processed horticultural products. Our findings suggest that infrared spectroscopy (both near and mid) has been the preferred choice for the non-invasive assessment of processed horticultural products, such as juices, oils, and powders, and can be adapted for on-line quality control. Raman spectroscopy has shown potential in the analysis of powdered products. However, imaging techniques, such as hyperspectral imaging and X-ray computed tomography, require improvement on data acquisition, processing times, and reduction in the cost and size of the devices so that they can be adopted for on-line measurements at processing facilities. Overall, this review suggests that non-invasive techniques have the potential for industrial application and can be used for quality assessment.
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Affiliation(s)
- Emmanuel Ekene Okere
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa; (E.E.O.); (E.A.)
- Department of Electrical and Electronic Engineering, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
| | - Ebrahiema Arendse
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa; (E.E.O.); (E.A.)
| | - Helene Nieuwoudt
- Department Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa;
| | - Willem Jacobus Perold
- Department of Electrical and Electronic Engineering, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa; (E.E.O.); (E.A.)
- UNESCO International Centre for Biotechnology, Nsukka 410001, Nigeria
- Correspondence: or
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Daniels AJ, Poblete-Echeverría C, Nieuwoudt HH, Botha N, Opara UL. Classification of Browning on Intact Table Grape Bunches Using Near-Infrared Spectroscopy Coupled With Partial Least Squares-Discriminant Analysis and Artificial Neural Networks. Front Plant Sci 2021; 12:768046. [PMID: 34782830 PMCID: PMC8589818 DOI: 10.3389/fpls.2021.768046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 10/01/2021] [Indexed: 06/13/2023]
Abstract
Table grape browning is a complex physiological disorder that occurs during cold storage. There is a need to investigate novel and innovative ways to manage the problem that hampers the progressive and sustainable growth of table grape industries. Given the complex nature of the browning phenomenon, techniques such as near-infrared (NIR) spectroscopy can be utilized for the non-destructive classification of different browning phenotypes. In this study, NIR coupled with partial least squares discriminant analysis (PLS-DA) and artificial neural networks (ANN) were used to classify bunches as either clear or as having chocolate browning and friction browning based on the spectra obtained from intact 'Regal Seedless' table grape bunches that were cold-stored over different periods. Friction browning appears as circular spots close to the pedicel area that are formed when table grape berries move against each other, and chocolate browning appears as discoloration, which originates mostly from the stylar-end of the berry, although the whole berry may appear brown in severe instances. The evaluation of the models constructed using PLS-DA was done using the classification error rate (CER), specificity, and sensitivity and for the models constructed using ANN, the kappa score was used. The CER for chocolate browning (25%) was better than that of friction browning (46%) for weeks 3 and 4 for both class 0 (absence of browning) and class 1 (presence of browning). Both the specificity and sensitivity of class 0 and class 1 for friction browning were not as good as that of chocolate browning. With ANN, the kappa score was tested to classify table grape bunches as clear or having chocolate browning or friction browning and showed that chocolate browning could be classified with a strong agreement during weeks 3 and 4 and weeks 5 and 6 and that friction browning could be classified with a moderate agreement during weeks 3 and 4. These results open up new possibilities for the development of quality checks of packed table grape bunches before export. This has a significant impact on the table grape industry for it will now be possible to evaluate bunches non-destructively during packaging to determine the possibility of these browning types being present when reaching the export market.
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Affiliation(s)
- Andries J. Daniels
- Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- ARC Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Carlos Poblete-Echeverría
- Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Hélène H. Nieuwoudt
- South African Grape and Wine Research Institute, University of Stellenbosch, Stellenbosch, South Africa
| | - Nicolene Botha
- Council for Scientific and Industrial Research, Modelling and Digital Science, Stellenbosch, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- UNESCO International Centre for Biotechnology, Nsukka, Nigeria
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Kaseke T, Opara UL, Fawole OA. Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review. J Food Sci Technol 2021; 58:4451-4464. [PMID: 34629509 DOI: 10.1007/s13197-021-04981-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/04/2020] [Accepted: 01/13/2021] [Indexed: 01/15/2023]
Abstract
Seed oil quality is a function of several attributes which include its bioactive compounds, physicochemical and functional properties. These quality attributes are important in seed oil processing as they determine the oil palatability, nutritional and market value. Besides the health, environmental and economic issues related to seed oil extraction using organic solvents such as hexane, other conventional seed oil extraction techniques such as supercritical fluid extraction, enzyme digestion and cold pressing are associated with low recovery of oil and bioactive compounds. Application of novel seeds pretreatments techniques such as microwaving, enzymatic digestion, pulsed electric field and ultrasonication do not only improve the oil yield and quality attributes, but also reduces seed oil extraction time, solvent and energy consumption. Higher phenolic compounds, carotenoids, tocopherols, phytosterols and antioxidant properties in oil from pretreated seeds offer health benefits related to the prevention of cancer, diabetes, obesity, inflammatory and cardiovascular diseases. Increased consumer interest in functional foods and the potential of seeds pretreatments in enhancing the extractability of bioactive compounds from plant material has increased the application of novel pretreatment techniques on diverse oilseeds. This review describes the commonly studied novel seeds pretreatment techniques and critically discusses their influence on the oil physicochemical attributes, oxidation indices, bioactive compounds and antioxidant properties.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa.,Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, Johannesburg, 2006 South Africa
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Kaseke T, Opara UL, Fawole OA. Oxidative stability of pomegranate seed oil from blanched and microwave pretreated seeds: Kinetic and thermodynamic studies under accelerated conditions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tafadzwa Kaseke
- Department of Food Science Stellenbosch University Stellenbosch South Africa
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences Stellenbosch University Stellenbosch South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences Stellenbosch University Stellenbosch South Africa
- UNESCO International Centre for Biotechnology Nsukka Nigeria
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology University of Johannesburg Johannesburg South Africa
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Arendse E, Nieuwoudt H, Fawole OA, Opara UL. Effect of Different Extraction Methods on the Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discriminating Between Different Extraction Methods. Front Plant Sci 2021; 12:702575. [PMID: 34497620 PMCID: PMC8419332 DOI: 10.3389/fpls.2021.702575] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 07/27/2021] [Indexed: 06/13/2023]
Abstract
This study investigated the effects of extraction methods on the physicochemical, phytochemical, and antioxidant properties of pomegranate juice (cv. Wonderful). In addition, the application of attenuated total reflectance Fourier transformed mid-infrared (ATR-FT-MIR) spectroscopy and chemometrics were explored in order to discriminate between different extraction methods. Juice variants evaluated included juice extracted without crushing the seeds (arils only) using a juice extractor (JE), juice extracted by crushing the seeds using a blender (arils plus seed) (JB), and juice extracted from half fruit using a commercial hand press juicer (CH). Juice extracted from CH had higher total soluble solid (TSS) content (18.20%), TSS/TA ratio (15.83), and color properties (a* = 32.67, b* = 11.80, C* = 34.77) compared with extraction methods JE and JB. The juice extracted from JB showed the highest titratable acidity (2.17%), cloudiness (0.43), and lowest pH value (2.69). The total phenolics and anthocyanin content in the investigated juice ranged from 1.87 to 3.04 g gallic acid equivalent (GAE)/L and 37.74-43.67 mg cyanidin 3-glucoside equivalent/L of crude juice, respectively. Juice extracted from JB and CH was significantly higher in phenolic and anthocyanin compared with JE. Orthogonal partial least squares discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used for classification. Classification accuracy of 100% was achieved between the three methods. The S-line plot revealed that the corresponding wavelength bands within the following regions 1,090, 1,250, 1,750, and 3,200 cm-1 were responsible for discrimination between the different extraction methods. Our results suggest that the main contributor to the discrimination between extraction methods were TSS, TSS/TA, color attributes, and anthocyanin content. Overall, this study has demonstrated that ATR-FT-MIR spectroscopy provides a powerful way to discriminate between juice extraction methods.
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Affiliation(s)
- Ebrahiema Arendse
- SARChI Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, Stellenbosch University, Stellenbosch, South Africa
| | - Helene Nieuwoudt
- Department Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Olaniyi Amos Fawole
- SARChI Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, Stellenbosch University, Stellenbosch, South Africa
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, Stellenbosch University, Stellenbosch, South Africa
- UNESCO International Centre for Biotechnology, Nsukka, Nigeria
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Nturambirwe JFI, Perold WJ, Opara UL. Classification Learning of Latent Bruise Damage to Apples Using Shortwave Infrared Hyperspectral Imaging. Sensors (Basel) 2021; 21:s21154990. [PMID: 34372227 PMCID: PMC8348186 DOI: 10.3390/s21154990] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/29/2021] [Accepted: 07/01/2021] [Indexed: 11/20/2022]
Abstract
Bruise damage is a very commonly occurring defect in apple fruit which facilitates disease occurrence and spread, leads to fruit deterioration and can greatly contribute to postharvest loss. The detection of bruises at their earliest stage of development can be advantageous for screening purposes. An experiment to induce soft bruises in Golden Delicious apples was conducted by applying impact energy at different levels, which allowed to investigate the detectability of bruises at their latent stage. The existence of bruises that were rather invisible to the naked eye and to a digital camera was proven by reconstruction of hyperspectral images of bruised apples, based on effective wavelengths and data dimensionality reduced hyperspectrograms. Machine learning classifiers, namely ensemble subspace discriminant (ESD), k-nearest neighbors (KNN), support vector machine (SVM) and linear discriminant analysis (LDA) were used to build models for detecting bruises at their latent stage, to study the influence of time after bruise occurrence on detection performance and to model quantitative aspects of bruises (severity), spanning from latent to visible bruises. Over all classifiers, detection models had a higher performance than quantitative ones. Given its highest speed in prediction and high classification performance, SVM was rated most recommendable for detection tasks. However, ESD models had the highest classification accuracy in quantitative (>85%) models and were found to be relatively better suited for such a multiple category classification problem than the rest.
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Affiliation(s)
- Jean Frederic Isingizwe Nturambirwe
- Eresearch Office, DVC—Research and Innovation, University of the Western Cape, Private Bag X17, Bellville 7535, South Africa;
- SARChI Postharvest Technology Research Laboratory, Faculty of AgrSciences, African Institute for Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Willem Jacobus Perold
- Department of Electrical and Electronic Engineering, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Faculty of AgrSciences, African Institute for Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- UNESCO International Centre for Biotechnology, Nsukka 410001, Nigeria
- Correspondence:
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Magangana TP, Makunga NP, la Grange C, Stander MA, Fawole OA, Opara UL. Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of 'Wonderful' Pomegranate Peel Extracts at Three Different Harvest Maturities. Antioxidants (Basel) 2021; 10:1119. [PMID: 34356352 PMCID: PMC8301009 DOI: 10.3390/antiox10071119] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/18/2021] [Accepted: 07/07/2021] [Indexed: 11/16/2022] Open
Abstract
'Wonderful' pomegranate (Punica granatum L.) peel contains a wide range of phytochemicals including vitamins, dietary fibre, phenolic compounds, and antioxidant properties. Yet, it is often used as animal feed or discarded in landfills, which is not the best eco-friendly way to utilize this phenolic-rich bioresource. Finding novel ways of utilizing pomegranate peel waste could prove a more profitable and eco-friendlier alternative that is far more beneficial to the economy. Adding a blanching pre-treatment step at optimal conditions prior to processing of pomegranate peel aids in the inactivation of quality changing enzymes such as polyphenol oxidase (PPO) and peroxidase (POD), which are accountable for the degradation reactions that cause breakdown of nutrients and phytochemicals. This study aimed to determine the effect of blanching at 80 °C for 3 min on the yield, polyphenol content, antioxidant properties, enzyme inactivation, and antibacterial activity of 'Wonderful' pomegranate peel ethanolic extracts from three different harvest maturities (unripe, ripe, and over ripe), including a comprehensive characterization and quantification using liquid chromatography-mass spectrometry (LC-MS). The blanched unripe peel extracts exhibited the highest total phenolic content, total tannin content, 2,2-diphenyl-1-picryl hydrazyl (DPPH) antioxidant activity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activity and ferric ion reducing antioxidant power (FRAP) at 14.0 mg gallic acid equivalent (GAE)/g dry mass (DM), 1.0 mg GAE/g DM, 359.1 µmol Trolox/g DM, 912.2 µmol Trolox/g DM and 802.5 µmol Trolox/g DM, respectively. There was significant (p < 0.05) decrease in PPO and POD activity of all blanched pomegranate peel extracts. The blanched unripe peel extracts had the lowest PPO activity at 0.2 U/g fresh weight (FW), with a 70% PPO inactivation compared to ripe and over ripe harvest, whereas the highest POD inactivation was recorded at 67% in over ripe peel extracts. All blanched peel extracts, irrespective of harvest maturity, had minimum inhibitory concentration (MIC) values at 160 µg/mL against all four bacteria strains tested, which included two Gram-positive bacterial strains (Bacillus subtilis ATCC 6051 and Staphylococcus aureus ATCC 12600) and two Gram-negative bacteria (Escherichia coli 11775 and Klebsiella pneumonia ATCC 13883). A total of 25 metabolites including phenolic acids (4), organic acids (1), flavonoids (4), ellagitannins (13), and other polyphenols (3) in all three pomegranate peel samples were tentatively identified after LC-MS profiling. The blanched unripe peel extracts showed significantly higher punicalin α and β, β punicalagin, catechin, epicatechin content at 414 mg/g, and 678 mg/g, 151 mg/g, 229 mg/g, respectively, compared to peel extracts from other harvest maturities. This study provides supportive information for the commercial utilization of pomegranate fruit peel as source of value-added ingredients for the development of novel food, cosmetics, and pharmacological products.
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Affiliation(s)
- Tandokazi Pamela Magangana
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.); (C.l.G.)
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Nokwanda P. Makunga
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.); (C.l.G.)
| | - Chris la Grange
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.); (C.l.G.)
| | - Maria A. Stander
- Department of Biochemistry, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa;
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- UNESCO International Centre for Biotechnology, Nsukka 410001, Enugu State, Nigeria
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Ambaw A, Fadiji T, Opara UL. Thermo-Mechanical Analysis in the Fresh Fruit Cold Chain: A Review on Recent Advances. Foods 2021; 10:foods10061357. [PMID: 34208183 PMCID: PMC8230901 DOI: 10.3390/foods10061357] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/02/2021] [Accepted: 06/02/2021] [Indexed: 11/16/2022] Open
Abstract
In agro-food research and industry, mathematical models are being used to develop and optimize preharvest and postharvest operations, and their use has grown exponentially over the last decade. Generally, transport phenomena (such as airflow, heat, and mass transfer) during the cooling of horticultural products are complex; therefore, the use of computational modeling techniques is a valid alternative to expensive and difficult experiments because computers continuously become more powerful and less expensive, the software is readily available, and once a model is validated, it is a versatile tool to evaluate the effects of the operating and design parameters involved. In this review, thermo-mechanical modeling studies during postharvest handling are overviewed regarding the experimental, analytical, and computational approaches. The airflow, cooling kinetics, cooling uniformity, and the material and mechanical safety behavior of fresh fruit packaging boxes will be analyzed. Current concerns, challenges, and opportunities are discussed.
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Affiliation(s)
- Alemayehu Ambaw
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa; (A.A.); (T.F.)
| | - Tobi Fadiji
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa; (A.A.); (T.F.)
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa; (A.A.); (T.F.)
- UNESCO International Centre for Biotechnology, Nsukka 410001, Enugu State, Nigeria
- Correspondence: or ; Tel.: +27-21-808-4064
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Kawhena TG, Opara UL, Fawole OA. A Comparative Study of Antimicrobial and Antioxidant Activities of Plant Essential Oils and Extracts as Candidate Ingredients for Edible Coatings to Control Decay in 'Wonderful' Pomegranate. Molecules 2021; 26:molecules26113367. [PMID: 34199618 PMCID: PMC8199716 DOI: 10.3390/molecules26113367] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/27/2021] [Accepted: 05/29/2021] [Indexed: 01/18/2023] Open
Abstract
This study determined the antimicrobial and antioxidant activity of lemongrass (LO), thyme (TO), and oregano (OO) essential oils and ethanolic extracts of pomegranate peel (PPE) and grape pomace (GPE) as candidate ingredients for edible coatings. Antifungal effects against Botrytis cinerea and Penicillium spp. were tested using paper disc and well diffusion methods. Radical scavenging activity (RSA) was evaluated using 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid assays. Gas chromatography-mass spectrometry analysis identified limonene (16.59%), α-citral (27.45%), β-citral (27.43%), thymol (33.31%), paracymene (43.26%), 1,8-cineole (17.53%), and trans-caryphellene (60.84%) as major compounds of the essential oils. From both paper disc and well diffusion methods, LO recorded the widest zone of inhibition against tested microbes (B. cinerea and Penicillium spp.). The minimum inhibitory concentrations of LO against B. cinerea and Penicillium spp., were 15 µL/mL and 30 µL/mL, respectively. The highest (69.95%) and lowest (1.64%) RSA at 1 mg/mL were recorded for PPE and OO. Application of sodium alginate and chitosan-based coatings formulated with LO (15 or 30 µL/mL) completely inhibited spore germination and reduced the decay severity of ‘Wonderful’ pomegranate. Lemongrass oil proved to be a potential antifungal agent for edible coatings developed to extend shelf life of ‘Wonderful’ pomegranate.
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Affiliation(s)
- Tatenda Gift Kawhena
- Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa;
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa
- UNESCO International Centre for Biotechnology, Nsukka 410001, Nigeria
- Correspondence: or (U.L.O.); or (O.A.F.)
| | - Olaniyi Amos Fawole
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
- Correspondence: or (U.L.O.); or (O.A.F.)
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Fadiji T, Ashtiani SHM, Onwude DI, Li Z, Opara UL. Finite Element Method for Freezing and Thawing Industrial Food Processes. Foods 2021; 10:869. [PMID: 33923375 PMCID: PMC8071487 DOI: 10.3390/foods10040869] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/23/2021] [Accepted: 04/09/2021] [Indexed: 11/30/2022] Open
Abstract
Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.
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Affiliation(s)
- Tobi Fadiji
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Seyed-Hassan Miraei Ashtiani
- Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran;
| | - Daniel I. Onwude
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland;
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo 52021, Nigeria
| | - Zhiguo Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China;
| | - Umezuruike Linus Opara
- Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
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Kaseke T, Opara UL, Fawole OA. Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed. Foods 2021; 10:foods10040712. [PMID: 33810607 PMCID: PMC8066041 DOI: 10.3390/foods10040712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 01/14/2023] Open
Abstract
The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing. The quality of the extracted oil was evaluated with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity. Blanching and microwave pretreatments of seeds before pressing enhanced oil yield, total phenolic content, flavor compounds, and DPPH and ABTS radical scavenging capacity. Although the levels of oxidation indices, including the peroxide value, free fatty acids, acid value, ρ-anisidine value, and total oxidation value, also increased, and the oil quality conformed to the requirements of the Codex Alimentarius Commission (CODEX STAN 19-1981) standard for cold-pressed vegetable oils. On the other hand, blanching and microwave heating of seeds decreased the pomegranate seed oil’s yellowness index, whilst the refractive index was not significantly (p > 0.05) affected. Even though both blanching and microwave pretreatment of seeds added value to the cold-pressed PSO, the oil extracted from blanched seeds exhibited lower oxidation indices. Regarding fatty acids, microwave pretreatment of seeds before cold pressing significantly increased palmitic acid, oleic acid, and linoleic acid, whilst it decreased the level of punicic acid. On the contrary, blanching of seeds did not significantly affect the fatty acid composition of PSO, indicating that the nutritional quality of the oil was not significantly affected. Therefore, blanching of seeds is an appropriate and valuable step that could be incorporated into the mechanical processing of PSO.
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Affiliation(s)
- Tafadzwa Kaseke
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Umezuruike Linus Opara
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Correspondence: (U.L.O.); (O.A.F.)
| | - Olaniyi Amos Fawole
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
- Correspondence: (U.L.O.); (O.A.F.)
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21
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Kaseke T, Fawole OA, Mokwena L, Opara UL. Effect of cultivar and blanching of pomegranate seeds on physicochemical properties, nutritional qualities and antioxidant capacity of extracted oil. Food Measure 2021. [DOI: 10.1007/s11694-020-00615-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kawhena TG, Tsige AA, Opara UL, Fawole OA. Application of Gum Arabic and Methyl Cellulose Coatings Enriched with Thyme Oil to Maintain Quality and Extend Shelf Life of "Acco" Pomegranate Arils. Plants (Basel) 2020; 9:E1690. [PMID: 33271949 PMCID: PMC7761164 DOI: 10.3390/plants9121690] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/15/2020] [Accepted: 11/25/2020] [Indexed: 01/19/2023]
Abstract
The effects of gum arabic (GA; 1.5% w/v) and methyl cellulose (MC; 1% w/v) enriched with thyme oil (TO; 0.25 and 0.5% v/v) on the quality of "Acco" pomegranate arils were studied. Coating treatments, namely, MC, MC + TO0.5%, MC + TO0.25%, GA, GA + TO0.5% and GA + TO0.25% were applied on arils by dipping, and evaluations were made on physicochemical and microbiological quality, phytochemicals and antioxidant capacity of arils stored (5 ± 1 °C, 95 ± 2% RH) for 16 days. Dipping arils in GA or MC, both containing TO (0.5% v/v) significantly (p < 0.0001) reduced weight loss and enhanced antioxidant activity (FRAP) (p = 0.0014). However, dipping arils in GA combined with TO (0.25% v/v) had the highest influence on reducing aril respiration rate compared with other treatments. Overall, results showed that application of coatings (GA + TO0.5% and GA + TO0.25%) reduced total yeast and mould and total plate counts and maintained quality up to 8 days of storage. These findings suggest that either GA + TO0.5% or GA + TO0.25% coatings have the capability to extend storage life of "Acco" pomegranate arils.
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Affiliation(s)
- Tatenda Gift Kawhena
- Department of Horticultural Science, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
- Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
| | - Alemayehu Ambaw Tsige
- Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
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Magangana TP, Makunga NP, Fawole OA, Opara UL. Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate ( Punica granatum L.) Peel Waste: A Review. Molecules 2020; 25:E4690. [PMID: 33066412 PMCID: PMC7587354 DOI: 10.3390/molecules25204690] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 10/04/2020] [Accepted: 10/07/2020] [Indexed: 01/09/2023] Open
Abstract
Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.
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Affiliation(s)
- Tandokazi Pamela Magangana
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Nokwanda Pearl Makunga
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
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Adetoro AO, Opara UL, Fawole OA. Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice ( Punica granatum) Powder. Foods 2020; 9:E1388. [PMID: 33019645 PMCID: PMC7600028 DOI: 10.3390/foods9101388] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/26/2020] [Accepted: 09/28/2020] [Indexed: 11/16/2022] Open
Abstract
The physicochemical and technofunctional properties and antioxidant capacity of freeze-dried "Wonderful" pomegranate juice powder (PJP), produced with different carrier agents, were investigated. Powders were produced using maltodextrin, gum Arabic, and waxy starch as carrier agents and characterised by scanning electron microscopy (SEM) and particle size distribution. Results showed that PJP produced with maltodextrin had the highest yield (46.6%), followed by gum arabic (40.6%), while waxy starch had the least yield (35.4%). Powders produced with maltodextrin (96.5%) and gum arabic (96.1%) were highly soluble, which indicates better reconstitution properties. Waxy starch-added PJP had the lowest hygroscopicity (4.7%), which offers good stability during storage and a lower degree of caking compared to maltodextrin (10.2%) and gum arabic (12.6%) powders. Powders obtained from maltodextrin and gum arabic exhibited larger particle diameters ranging between 12 to 120 µm while the lowest particle diameter range was with powders formed from waxy starch (8-40 µm). Freeze-dried pomegranate powder produced with maltodextrin retained more redness (a*) by approximately 44%, compared to gum arabic. Similarly, PJP with maltodextrin and gum arabic had higher total soluble solids (10.3 and 10.4 °Brix), respectively. Total anthocyanin content was 54% more in PJP with maltodextrin than waxy starch PJP. Similarly, the powder produced with maltodextrin had higher radical scavenging activity (33.19 mM TE/g dry matter; DM) compared to gum arabic (28.45 mM TE/g DM) and waxy starch (26.96 mM TE/g DM). Overall, maltodextrin reflected the most suitable carrier agent to produce PJP.
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Affiliation(s)
- Adegoke Olusesan Adetoro
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa; (A.O.A.); (U.L.O.)
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa; (A.O.A.); (U.L.O.)
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
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Kaseke T, Opara UL, Fawole OA. Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil. Foods 2020; 9:E1287. [PMID: 32937735 PMCID: PMC7555658 DOI: 10.3390/foods9091287] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 08/29/2020] [Accepted: 09/06/2020] [Indexed: 11/21/2022] Open
Abstract
Microwave pretreatment of oilseeds is a novel technique used to enhance oil nutraceutical properties. In this study, the effect of microwave pretreatment of seeds was investigated on pomegranate seed oil quality attributes including oil yield, yellowness index, refractive index, peroxide value, ρ-anisidine value, total oxidation value, conjugated dienes, total phenolic content, total carotenoids content, phytosterol composition, fatty acid composition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, and ferric reducing antioxidant power (FRAP). The seeds of three different pomegranate cultivars ('Acco', 'Herskawitz', and 'Wonderful') were microwave heated at 261 W for 102 s. Pomegranate seeds microwave pretreatment enhanced oil yield, yellowness index, total carotenoids content, total phenolic content, FRAP and DPPH radical scavenging capacity, despite an increase in conjugated dienes, and peroxide value. Palmitic acid, oleic acid, linoleic acid, saturated, and monosaturated fatty acids were increased after pomegranate seeds microwave pretreatment, whilst the levels of punicic acid and β-sitosterol were reduced. Nevertheless, the refractive index, the ratio of unsaturated to saturated fatty acid of the extracted oil were not significantly (p > 0.05) affected by pomegranate seeds microwave pretreatment. Principal component analysis and agglomerative hierarchical clustering established that 'Acco' and 'Wonderful' oil extracts from microwave pretreated PS exhibited better oil yield, whilst 'Herskawitz' oil extracts showed higher total carotenoids content, total phenolic content, and antioxidant capacity.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa;
- Postharvest Technology Research Laboratory, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
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Fadiji T, Coetzee CJ, Opara UL. Evaluating the displacement field of paperboard packages subjected to compression loading using digital image correlation (DIC). Food and Bioproducts Processing 2020. [DOI: 10.1016/j.fbp.2020.06.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kaseke T, Opara UL, Fawole OA. Fatty acid composition, bioactive phytochemicals, antioxidant properties and oxidative stability of edible fruit seed oil: effect of preharvest and processing factors. Heliyon 2020; 6:e04962. [PMID: 32995635 PMCID: PMC7502582 DOI: 10.1016/j.heliyon.2020.e04962] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 08/12/2020] [Accepted: 09/14/2020] [Indexed: 12/11/2022] Open
Abstract
Fruit seed is a by-product of fruit processing into juice and other products. Despite being treated as waste, fruit seed contains oil with health benefits comparable or even higher than the conventional seed oil from field crops. In addition to essential fatty acids, the fruit seed oil is a rich source of bioactive compounds such as tocopherols, carotenoids, flavonoids, phenolic acids and phytosterols, which have been implicated in the prevention of chronic and degenerative diseases such as cancer, diabetes and cardiovascular diseases. The emerging potential of fruit seed oil application in food and nutraceuticals has prompted researchers to study the effect of preharvest and processing factors on the seed oil quality with respect to nutritional qualities, antioxidant compounds and properties. Herein, the effect of cultivar, fruit-growing region, seeds pretreatment, seeds drying and seed oil extraction on tocopherols, polyphenols, phytosterols, carotenoids, fatty acids, antioxidant activity and oxidative stability of the fruit seed oil is critically discussed. Understanding the influence of these factors on seed oil bioactive phytochemicals, nutritional qualities and antioxidant properties is critical not only for genetically improving the oilseeds plants with desired characteristics, but also in seed oil processing and value addition. Therefore, preharvest and processing factors are essential considerations when determining the application of fruit seed oil.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
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Arendse E, Nieuwoudt H, Magwaza LS, Nturambirwe JFI, Fawole OA, Opara UL. Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02505-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Belay ZA, Caleb OJ, Vorster A, van Heerden C, Opara UL. Transcriptomic changes associated with husk scald incidence on pomegranate fruit peel during cold storage. Food Res Int 2020; 135:109285. [PMID: 32527480 DOI: 10.1016/j.foodres.2020.109285] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 04/28/2020] [Accepted: 04/30/2020] [Indexed: 02/06/2023]
Abstract
Pomegranate fruit is valued for its social, economic, aesthetic and health benefits. The fruit rapidly loses quality after harvest due to continued metabolic responses and physiological disorders under sub-optimal conditions. The incidence of physiological disorder such as husk scald manifests during storage and commercial shipping, which affects the appearance and limits marketability. Despite the importance of pomegranate husk scald, little information is available about the origin and molecular mechanisms. Therefore, the aim of this study was to investigate the scald incidence of pomegranate fruit at molecular level using RNA-Seq (Ion Proton™ Next Generation Sequencing) by analyzing peel transcriptomic changes. The RNA-seq analysis generated 98,441,278 raw reads. 652 Differentially Expressed Genes (DEGs) with a fold change of > |2|, a p value ≤ 0.05 and a false discovery rate (FDR) of <0.05 were identified between healthy and scald fruit peels. An analysis of the gene ontologies of these DEGs revealed the 432 genes were assigned with molecular functions, 272 as cellular components and 205 as part of biological processes. In this analysis, genes (Pgr023188 and Pgr025081) that encode uncharacterized protein and gene (Pgr007593) that encodes glycosyltransferase showed significantly highest fold changes. Genes (Pgr003448, Pgr006024 and Pgr023696) involved in various iron binding and oxidoreductase activities were significantly suppressed. This is the first transcriptome analysis of pomegranate fruit peel related to husk scald development. Results obtained from this study will add valuable information on husk scald related changes on pomegranate fruit at genomic level and provide insight on other related physiological disorders.
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Affiliation(s)
- Zinash A Belay
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Oluwafemi J Caleb
- Agri-Food Systems and Omics Laboratory, Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch 7599, South Africa
| | - Alvera Vorster
- The Central Analytical Facilities (CAF), The DNA-sequencing Unit, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Carel van Heerden
- The Central Analytical Facilities (CAF), The DNA-sequencing Unit, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa.
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Duan Y, Wang GB, Fawole OA, Verboven P, Zhang XR, Wu D, Opara UL, Nicolai B, Chen K. Postharvest precooling of fruit and vegetables: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.027] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Mukama M, Ambaw A, Opara UL. Advances in design and performance evaluation of fresh fruit ventilated distribution packaging: A review. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100472] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kaseke T, Opara UL, Fawole OA. Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil. Molecules 2020; 25:E2554. [PMID: 32486338 PMCID: PMC7321380 DOI: 10.3390/molecules25112554] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/23/2020] [Accepted: 05/27/2020] [Indexed: 11/20/2022] Open
Abstract
This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (p > 0.05) affected by blanching. Blanching PS at 90 °C for 3 to 5 min was associated with oil yield, TPC and DPPH. Blanching PS at 90 °C for 3 to 5 min will not only increase oil yield but could also improve functional properties such as antioxidant activity, which are desirable in the cosmetic, pharmaceutical, nutraceutical and food industries.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
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Mukama M, Ambaw A, Opara UL. A virtual prototyping approach for redesigning the vent-holes of packaging for handling pomegranate fruit – A short communication. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109762] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hussein Z, Fawole OA, Opara UL. Determination of physical, biochemical and microstructural changes in impact-bruise damaged pomegranate fruit. Food Measure 2019. [DOI: 10.1007/s11694-019-00138-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Berry T, Ambaw A, Defraeye T, Coetzee C, Opara UL. Moisture adsorption in palletised corrugated fibreboard cartons under shipping conditions: A CFD modelling approach. Food and Bioproducts Processing 2019. [DOI: 10.1016/j.fbp.2018.11.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Olarewaju OO, Magwaza LS, Nieuwoudt H, Poblete-Echeverría C, Fawole OA, Tesfay SZ, Opara UL. Model development for non-destructive determination of rind biochemical properties of 'Marsh' grapefruit using visible to near-infrared spectroscopy and chemometrics. Spectrochim Acta A Mol Biomol Spectrosc 2019; 209:62-69. [PMID: 30359850 DOI: 10.1016/j.saa.2018.10.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Accepted: 10/14/2018] [Indexed: 06/08/2023]
Abstract
Rind biochemical properties play major roles in defence mechanisms against the incidence of rind physiological disorders of citrus fruit during cold storage. Hence, multivariate calibration models were developed to rapidly and non-destructively determine rind biochemical properties of citrus fruit from visible to near-infrared (Vis/NIR) spectra acquired by Vis/NIR spectroscopy using partial least square regression algorithm. To achieve optimum models for determination of each rind biochemical property, several mathematical pre-processing methods were explored, including no pre-treatment. However, special emphases were given to the best model statistics in terms of coefficient of determination (R2) and residual predictive deviation (RPD). Models were performed by critical examination of different wavelength ranges (visible, near-infrared and full regions) and combinations of fruit harvested from different production regions and acquired before (week 0) and after (week 9) cold storage. Results obtained showed excellent models for determining parameters such as sucrose (R2 = 0.99 and RPD = 11.42), total flavonoids (R2 = 0.99 and RPD = 12.37), and chlorophyll b (R2 = 0.97 and RPD = 5.67). This study reported the first application of Vis/NIR and chemometrics in determining the rind biochemical properties of 'Marsh' grapefruit rapidly and non-destructively.
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Affiliation(s)
- Olaoluwa Omoniyi Olarewaju
- Discipline of Crop and Horticultural Sciences, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Private Bag X01, Scottsville, 3209, Pietermaritzburg, South Africa
| | - Lembe Samukelo Magwaza
- Discipline of Crop and Horticultural Sciences, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Private Bag X01, Scottsville, 3209, Pietermaritzburg, South Africa.
| | - Helene Nieuwoudt
- Institute for Wine Biotechnology and Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Carlos Poblete-Echeverría
- Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Samson Zeray Tesfay
- Discipline of Crop and Horticultural Sciences, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Private Bag X01, Scottsville, 3209, Pietermaritzburg, South Africa
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
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Belay ZA, Caleb OJ, Mahajan PV, Opara UL. Design of Active Modified Atmosphere and Humidity Packaging (MAHP) for ‘Wonderful’ Pomegranate Arils. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2119-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Arendse E, Fawole OA, Magwaza LS, Opara UL. Non-destructive prediction of internal and external quality attributes of fruit with thick rind: A review. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.009] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Munhuweyi K, Caleb OJ, van Reenen AJ, Opara UL. Physical and antifungal properties of β-cyclodextrin microcapsules and nanofibre films containing cinnamon and oregano essential oils. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.012] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Belay ZA, Caleb OJ, Mahajan PV, Opara UL. Application of simplex lattice mixture design for optimization of active modified atmosphere for pomegranate arils (cv. Wonderful) based on microbial criteria. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.08.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Belay ZA, Caleb OJ, Opara UL. Enzyme kinetics modelling approach to evaluate the impact of high CO2 and super-atmospheric O2 concentrations on respiration rate of pomegranate arils. CyTA - Journal of Food 2017. [DOI: 10.1080/19476337.2017.1324524] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Zinash A. Belay
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Oluwafemi J. Caleb
- Postharvest and Wine Technology, Agricultural Research Council Infruitec/Nietvoorbij, Stellenbosch, South Africa
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
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Getahun S, Ambaw A, Delele M, Meyer CJ, Opara UL. Analysis of airflow and heat transfer inside fruit packed refrigerated shipping container: Part II – Evaluation of apple packaging design and vertical flow resistance. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.02.011] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Atukuri J, Fawole OA, Opara UL. Effect of exogenous fludioxonil postharvest treatment on physiological response, physico-chemical, textural, phytochemical and sensory characteristics of pomegranate fruit. Food Measure 2017. [DOI: 10.1007/s11694-017-9485-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Arendse E, Fawole OA, Magwaza LS, Opara UL. Non-destructive characterization and volume estimation of pomegranate fruit external and internal morphological fractions using X-ray computed tomography. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Fawole OA, Opara UL. Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion. BMC Complement Altern Med 2016; 16:358. [PMID: 27618992 PMCID: PMC5020488 DOI: 10.1186/s12906-016-1343-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Accepted: 09/07/2016] [Indexed: 02/05/2023]
Abstract
Background Co-products obtained from pomegranate juice processing contain high levels of polyphenols with potential high added values. From value-addition viewpoint, the aim of this study was to evaluate the stability of polyphenolic concentrations in pomegranate fruit co-products in different solvent extracts and assess the effect on the total antioxidant capacity using the FRAP, DPPH˙ and ABTS+ assays during simulated in vitro digestion. Methods Pomegranate juice, marc and peel were extracted in water, 50 % ethanol (50%EtOH) and absolute ethanol (100%EtOH) and analysed for total phenolic concentration (TPC), total flavonoids concentration (TFC) and total antioxidant capacity in DPPH˙, ABTS+ and FRAP assays before and after in vitro digestion. Results Total phenolic concentration (TPC) and total flavonoid concentration (TFC) were in the order of peel > marc > juice throughout the in vitro digestion irrespective of the extraction solvents used. However, 50 % ethanol extracted 1.1 to 12-fold more polyphenols than water and ethanol solvents depending on co-products. TPC and TFC increased significantly in gastric digests. In contrast, after the duodenal phase of in vitro digestion, polyphenolic concentrations decreased significantly (p < 0.05) compared to those obtained in gastric digests. Undigested samples and gastric digests showed strong and positive relationships between polyphenols and the antioxidant activities measured in DPPH, ABTS+ and FRAP assays, with correlation coefficients (r2) ranging between 0.930–0.990. In addition, the relationships between polyphenols (TPC and TFC) and radical cation scavenging activity in ABTS+ were moderately positive in duodenal digests. Conclusion Findings from this study showed that concentration of pomegranate polyphenols and the antioxidant capacity during in vitro gastro-intestinal digestion may not reflect the pre-digested phenolic concentration. Thus, this study highlights the need to provide biologically relevant information on antioxidants by providing data reflecting their stability and activity after in vitro digestion.
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Opara UL, Hussein Z, Caleb OJ. Phytochemical Properties and Antioxidant Activities of Minimally Processed “Acco” Pomegranate Arils as Affected by Perforation-Mediated Modified Atmosphere Packaging. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12948] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences; Stellenbosch University; Stellenbosch 7602 South Africa
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences; Stellenbosch University; Stellenbosch 7602 South Africa
| | - Zaharan Hussein
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences; Stellenbosch University; Stellenbosch 7602 South Africa
| | - Oluwafemi J. Caleb
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences; Stellenbosch University; Stellenbosch 7602 South Africa
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences; Stellenbosch University; Stellenbosch 7602 South Africa
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