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Ultrasound treatment under vacuum for 40 min led to an increase in the total phenolic and flavonoid contents of flesh. However, phenolic and flavonoid contents of mango peel were close to their initial values under the same conditions. The highest total phenolic and flavonoid amounts of peel were obtained after 30 min of sonication under atmospheric condition. Similarly, carotenoid contents of peel and flesh reached their maximum values after 30 min of sonication under atmospheric condition. DPPH free radical scavenging activity of peel and flesh increased as the duration of ultrasound treatment under vacuum prolonged, especially for 40 min. Phenolic acids and flavonoids in peel and flesh were determined as 3,4‐dihydroxybenzoic acid (9.05–18.51 g/100 g and 0.78–1.16 g/100 g, respectively) and catechin (24.28–66.82 mg/100 g and 3.16–6.61 mg/100 g, respectively). The use of ultrasound during the extraction process improved the bioactive properties of flesh, so the application of sonication in combination with vacuum can be used as an alternative. Practical applications: Mango draws attention thanks to its Vitamin C, carotenoid, and phenolic compound content. One of the alternative extraction methods is ultrasound‐assisted extraction. Ultrasound‐assisted extraction increases yields and eliminates the disadvantages of conventional technologies. The components damaged by heat treatment, especially bioactive components, are effectively extracted at low temperatures. [ABSTRACT FROM AUTHOR]

This study aimed to concentrate orange juice using the microwave vacuum evaporation (MVE) and the rotary evaporation (RE) at different absolute pressures (20, 31, and 47 kPa) and investigate the effects of two different concentration techniques on the degradation kinetics of vitamin C, total phenolic content (TPC), total carotenoid content (TCC), and color values. The MVE significantly raised the evaporation rate compared to the RE (p <.05). It was determined that the MVE and the RE at 80℃ required concentration‐time 21 and 42 min, respectively. Total soluble solid changes during the MVE and the RE processes were fitted to six different empirical models with an R2 range between 0.915 and 0.998. The results showed that degradation rate constants for vitamin C, TPC, and TCC of orange juices concentrated using the RE were higher significantly than the MVE (p <.05). It was determined that the degradation rate constants of the L*, a*, b*, and ΔE orange juices concentrated using MVE were lower than the RE (p <.05). Novelty impact statement: Orange juices were concentrated using MVE and RE.The MVE significantly increased the evaporation rate compared to the RE.The MVE protected bioactive compounds (values vitamin C, TPC, and TCC) and color values (L*, a*, b*, and ∆E) in comparison with the RE. [ABSTRACT FROM AUTHOR]

This study explored the effects of 1‐MCP combined with TPC treatment on bioactive compounds, odor, and ultrastructure of cherry tomatoes during postharvest storage. The results showed that the three treatments could all maintain the firmness, soluble solids, and titratable acidity content. It was noteworthy that TPC applied to cherry tomatoes had positive effects on removing off‐flavors and reducing accumulation of malondialdehyde, and it can better retain the lycopene content compared with 1‐MCP in the later storage period. In addition, the combined treatment was more effective than the control check, single 1‐MCP and single TPC, which can inhibit the respiration and ethylene production of cherry tomatoes, maintain the ascorbic acid content, and sustain the integrity of peel and pulp cell structure during postharvest storage. Our study concluded that 1‐MCP + TPC was a feasible technology that can enhance the effect of single 1‐MCP treatment and make up for the limitations of single treatment. Practical applications: The moisture content of cherry tomatoes is higher than 90% so that cherry tomatoes are prone to softening, rot, and quality deterioration after harvest. They are typical climacteric fruits with obvious respiratory peaks. In the process of postharvest transportation and storage, intricate physiological and biochemical reactions occur in cells. A growing number of studies had shown that 1‐Methylcyclopropene had certain limitations. We used combined treatment, in order to enhance the effect of single 1‐Methylcyclopropene treatment and better guarantee the edible value and commodity value of postharvest cherry tomatoes. Our research showed that 1‐Methylcyclopropene combined with titanium dioxide photocatalytic treatment may become an advanced preservation technology, and can provide a new idea for improving the storage quality of postharvest cherry tomatoes. [ABSTRACT FROM AUTHOR]

The effect of processing (pre‐treatments and drying temperatures) on yellow sweet pepper was evaluated in terms of drying kinetics, physico‐chemical (non‐enzymatic browning index and color), and bioactive (carotenoids, ascorbic acid, phenolics, flavonoids and antioxidant activity) components. Drying at 60°C results in a significant increase in drying rate (540 min) and decrease in the moisture (6.36%) of the final product. All the pre‐treatments enhanced the drying kinetics relative to the control sample. The Page model was found to be the best appropriate model for explaining the slices drying behavior. Drying temperature at 60°C showed the highest retention of phenolics (706.59 mg/100 g), flavonoids (363.41 mg/100 g) and antioxidant activity (178.13 nmol/L). Sample treated with combined pre‐treatment retained maximum bioactive compounds. These results were also clearly justified by Principal Component Analysis. This study revealed that combined pre‐treatment at 60°C lowered the drying time, better bioactive retention and best preservation of color. Practical applications: Yellow sweet peppers are abundant in bioactive compounds, which have nutritional and medicinal importance. However, sweet pepper is highly perishable and not easy to store for long time. Drying is most preferable and economical method to improve shelf life of peppers. This study showed that higher drying rate, lower drying time, combined pre‐treatment resulted in the good product quality. [ABSTRACT FROM AUTHOR]

Effect of vacuum impregnation (VI) times on quality and healthy potential attributes of fresh‐cut apples was modeled, determining optimal processing times. Mild VI treatments (67.7 mbar vacuum pressure, 30 oBrix sucrose osmotic solution containing citric and ascorbic acids) were applied with vacuum (tv) and relaxation (tr) times of 1.14 to 14 min through a central composite design. After VI, respiration rate decreased as tv increased but increased with tr. Bioactive compounds and antioxidant capacity increased with both processing times. Optimal tv and tr obtained for minimizing respiration rate and maximizing the attributes related to sensory quality were 6.18 and 1.14 min. Otherwise, optimal tv and tr for minimizing the respiration rate, maximizing the related sensory properties, and the health potential of fresh‐cut apples were longer (10.18 and 6.21 min). Mild VI, with an antioxidant solution at appropriate VI times, is an adequate technology for obtaining fresh‐cut apples with improved fresh‐like quality and healthy characteristics. Novelty impact statement: This study showed that mild vacuum impregnation treatment with an antioxidant solution is an adequate technology for processing fresh‐cut apples with improved healthy potential. The optimal vacuum and relaxation times improve the fresh‐cut apple qualities and its health potential after 7 days of storage at 1.5°C if both are suitably selected. [ABSTRACT FROM AUTHOR]

The study aimed to characterize bananas in their different stages of ripeness, to determine the variables that demonstrate higher levels at each moment. The fruits were analyzed according to physical parameters: weight, texture, and diameter of the fruits; as well as physicochemical parameters: pH, titratable acidity, soluble solids, and Ratio; and also biochemical parameters: total sugars, phenolic compounds, ascorbic acid, pigments, antioxidant activity by DPPH and FRAP methods. The used samples were collected at the following maturation stages: 2, 4, 6, and 7 and determined according to the Von Loesecke Maturation Scale. In relation to the behavior of the parameters evaluated, the fruits showed significant reductions in relation to the physical parameters, while there were increases in relation to pH, titratable acidity, and soluble solids. The antioxidant and phenolic activities also showed reductions, which shows that the degradative process caused by ripening also causes reductions in these compounds. [ABSTRACT FROM AUTHOR]

The objective was to correlate the impacts of the cooking process of fresh fruits (innatura) on the content of bioactive compounds (ascorbic acid, phenolic compounds, flavonoids, carotenoids and anthocyanins, lycopene, and β‐carotene), on antioxidant activity (2,2‐diphenyl‐1‐picrylhydrazyl [DPPH] and ferric reducing antioxidant power [FRAP]), and in agro‐industrial parameters related to yield and quality in nine varieties of tomatoes. It was possible to verify, at the end of the experiment, from the data obtained that, for most of the analyzed bioactive parameters, there are positive correlations between them and both DPPH and FRAP antioxidant activity. The correlations that occurred between carotenoids, lycopene and β‐carotene, and between flavonoids and anthocyanins were emphatic. As for the performance of the tomato varieties, mainly in relation to bioactive compounds, both innatura and processed tomatoes were similar, that could be evidenced by the high positive correlations and demonstrated approximations. Practical applications: Bioactive compounds in food have been credited with the ability to exert influences such as increasing antioxidant activity that prevents cell deterioration, reducing the risks of various diseases, such as cancer, stimulating the immune system, balancing hormone levels, and also having antibacterial and antiviral activity. The responses to the behavior of these compounds in vegetables, when processed, and their interactions, support the moment of choosing a variety to be subjected or not to processing. The agro‐industrial parameters related to yield and quality, and also their correlations, are important because they show how the tomato varieties behave when subjected to thermal processing. [ABSTRACT FROM AUTHOR]