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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]

The brightness of green and yellow peppers reduced by heat treatment. In other words, in green and yellow peppers, greenness and yellowness were reduced by thermal processes. Total carotenoid amounts of peppers dried in oven were detected between 11.35 µg/g (green) and 126.56 µg/g (red), while total carotenoid amounts of different three microwave dried peppers were found between 12.96 µg/g (green) and 125.43 µg/g (red). Antioxidant activity values for oven‐dried had been measured between 3.05 mmol/L (red) and 4.00 mmol/L (green), while antioxidant activity values of microwave dried peppers are determined between 1.01 mmol/L (yellow) and 2.74 mmol/L (green). Gallic, 3,4‐dihydroxybenzoic, syringic, and rutin were the key phenbolic ingredients of control sample and dried peppers. Polyphenolic contents of dried red pepper were higher than the contents gren and yellow ones. Practical applications: Carotenoids are characterized as a variety of antioxidant compounds in both sweet and hot peppers. Peppers, containing a wide variety of phytochemicals, are an important source of antioxidants, vitamin C, and carotenoids found in human diet. Pepper, which has a number of properties such as the healing effect in foods, therapeutic, nourishing, antioxidant activity and taste, aroma, and color enhancement, is widely used as a spice in the kitchen and food industry. [ABSTRACT FROM AUTHOR]

In this study, different drying processes (hot‐air convective drying, microwave drying, ultrasonically assisted convective drying, freeze‐drying, and infrared drying) were applied to dry the eggplant slices. Therefore, the Newton (infrared drying), Page (hot‐air convective drying, freeze‐drying, and microwave drying), and modified Page (ultrasonically assisted convective drying) are the best models to describe the drying kinetics of eggplant slices. Furthermore, the effective moisture diffusivities (Deff) varied significantly from 1.16 × 10−10 (freeze‐drying) to 3.31 × 10−8 m2/s (microwave drying) (p <.05). Besides, the highest and lowest activation energy values were observed in the samples treated with freeze‐drying (38.80 kJ/mol) and ultrasonically assisted convective drying (23.87 kJ/mol), respectively. Moreover, the effect of the drying processes on the kinetic degradation and formation of bioactive compounds, HMF, enzymatic browning index, color parameters as well as on the antioxidant activity was investigated. Then, the Weibull model was proven be the best to better fit the polyphenols and flavonoids data. Novelty impact statement: Five drying processes were applied to dry Tunisian eggplant slices.The ascorbic acid, anthocyanin, polyphenol and flavonoid amounts were determined during the drying of Tunisian eggplant slices.The freeze‐drying process was selected as the best method to preserve the dried eggplant. [ABSTRACT FROM AUTHOR]

The impact of pulsed light (PL) treatment conditions on color profile, antioxidant activity, phenolics, vitamin C content, polyphenol oxidase (PPO), and peroxidase (POD) activity in Indian gooseberry (amla) juice was explored. The juice was extracted mechanically from the raw fruits. The intensity of PL varied from 1,504 to 3,012 J·cm−2, and complete inactivation of both PPO and POD was obtained at 2.9 kV for 5 min (3,012 J·cm−2 at 10.04 W·cm−2). The thermal treatment of 95°C/3 min also inactivated PPO and POD completely but resulted in a brownish sample (browning index, BI = 62.73) than PL‐treated (BI = 58.33–60.83) and untreated samples (BI = 58.97). The PL treatment at 2.9 kV for 5 min (3,012 J·cm−2) was the best to produce enzymatically stable amla juice with 45, 54, and 61% more retention in total phenolics, antioxidants, and vitamin C content, respectively than the thermally pasteurized sample. Practical applications: The browning of Indian gooseberry (amla) juice after preparation and during storage is one of the critical issues in the industry. The enzymes such as polyphenol oxidase and peroxidase are responsible for this type of browning and off‐flavor in the juice. Therefore, processing of amla juice while assuring the maximal retention of color and phytochemicals is of great interest. The pulsed light (PL) processing can simultaneously inactivate the enzymes as well as microorganisms while retaining the nutrients in the beverage. The study establishes that PL treatment of 5 min at 2.9 kV (3,012 J·cm−2) can serve as an alternative to conventional batch pasteurization for amla juice when retention of color and bioactive compounds is one of the major concerns. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of thermosonication (TS) on tangerine juice using an ultrasonic bath (US, 35 kHz, 750 W) at 50°C/5 min, 50°C/10 min, 60°C/5 min, and 60°C/10 min, besides juice pasteurized at 85°C/5 min as control. The TS increased the titratable acidity, total soluble solids, and improved the juice homogeneity (p ≤.05), with discreet changes in the color parameters (L*, chroma, and hue). The treatment at 60°C was more effective against microbial growth, regardless of the processing time. Polyphenols and ascorbic acid remained at higher concentrations in the TS‐treated samples when compared to the control (p ≤.05), while lower carotenoids level was observed in the treatment at 50°C/5 min (p ≤.05). TS‐treated samples presented better antioxidant activity (p ≤.05) when compared to the control. Thus, TS treatment (60°C/5 min) may be a promising alternative for the preservation of bioactive compounds in tangerine juice. Practical applications: Several emerging technologies have been studied as alternatives to the conventional pasteurization of juices, like ultrasound, ultraviolet radiation, supercritic carbon dioxide, and high pressure hidrostatic. This study demonstrated that thermosonication (TS) can be used in the processing of tangerine juice using temperature of 60°C for 5 min, which exhibited the microbiological characteristics equivalent to the conventional pasteurization (85°C/5 min), without impairing the physicochemical and preserving the bioactive compounds, thus improving the antioxidant activity of the juice. The study contributes to recent research that suggests TS as a promising technology to be adopted in the fruit juice industry. [ABSTRACT FROM AUTHOR]

Costus plant is considered as a medicinal plant especially in therapeutic intervention. The current study reports the composition, phytochemical, and antioxidant properties of red button ginger (Costus woodsonii) using sequential extraction. Solvents of different polarities (hexane, ethyl acetate, methanol, and water) were used to sequentially extract the C. woodsonii bract, at increasing polarities. Phytochemical screening showed positive presence of flavonoids (all types of extracts), terpenoids (only in methanolic extract), and tannins (except aqueous extract). Overall, methanolic extracts showed the significantly (p ≤ .05) highest ascorbic acid content (75.76 ± 1.47 mg/100 ml), total phenolic content (249.64 ± 2.83 mg GAE/100 g), DPPH free radical-scavenging activity (78.76 ± 0.97%), ferric reducing antioxidant power (22.55 ± 0.96 mg TEAC/g), superoxide anion scavenging activity (46.60 ± 1.57%) and hydroxyl radical-scavenging activity (50.35 ± 0.96%). In short, sequential extraction provides understanding of polarity specificity of C. woodsonii plant and result indicated high polarity solvent (methanol and water) recovered higher bioactive compounds. [ABSTRACT FROM AUTHOR]

Abstract: Vacuum‐assisted freeze concentration is a technology allows produces high‐quality concentrates and thus achieves the protection of heat‐labile components in fresh samples. The aim of this study was to investigate the use of vacuum‐assisted block freeze concentration in the elaboration of orange juice. Fresh juice was unidirectional frozen at −20 °C for 12 hr and vacuum was performed at 80 kPa. The results showed, 20 min of suction, an increased in concentrated fraction and ascorbic acid content by 4.4 and 4.1 times, respectively, compared with the fresh juice. The cryoconcentrates were darker than the initial sample, with ΔE* values >10 CIELAB units in all treatments. In addition, achieved high values with 84% in efficiency and 35% of concentrate. It was concluded that vacuum in freeze concentration of orange juice was effective for obtaining a high‐quality concentrate with a higher concentration of solids and ascorbic acid content compared with the fresh sample. Practical applications: The block freeze concentration assisted by vacuum allows producing an orange juice concentrate with excellent physicochemical properties (increase solid content, darker color, and higher ascorbic acid content compared with the initial sample), which can draw attention to consumers looking foods rich in bioactive components for a healthy life. The vacuum as an assisted technique improve the process parameters of block freeze concentration, obtaining promissory results for adaptability to commercial scale in the elaboration of concentrated orange juice. [ABSTRACT FROM AUTHOR]

The effect of heating on degradation of some bioactive compounds (total monomeric anthocyanins, L-ascorbic acid and total phenolics) and color loss in raspberry pulp were investigated at 60, 70, 80 and 90 C for 7 h. Total monomeric anthocyanins and L-ascorbic acid followed first-order kinetics, while a zero-order kinetic model was determined for the degradation of total phenolics. The first-order reaction was also described for the color loss in terms of Hunter a, b and C values. The activation energies for the degradation of raspberry anthocyanins, L-ascorbic acid and total phenolics were 49.3, 15.7 and 32.2 kJ/ mol, respectively. Higher activation energies (49.0-75.5 kJ/ mol) found for color loss indicates, this reaction is more sensitive to the temperature elevations than the other reactions. Practical Applications Raspberries are a good source of bioactive compounds. However, these compounds of raspberries, like many foods, are easily affected by heat treatment. On the other hand, heating is also known as one of the methods of food preservation. So, reaction models are needed for determining the end point of a reaction and kinetic effects during heating. This study showed that how bioactive compounds of a food changed after heating at various temperatures. For this reason, it is supposed that results obtained from this study will highlight to consumers and food processors. [ABSTRACT FROM AUTHOR]

BSTRACT [ABSTRACT FROM AUTHOR]

Thermosonication (TS) was applied to optimize the quality characteristics of orange juice and to inactivate Alicyclobacillus acidoterrestris vegetative cells using the Box–Behnken design by varying temperature (45–75°C), time (20–40 min), and frequency (20–60 kHz). Results from the response surface methodology showed that the optimal conditions for TS were 47°C, 30 min, and 20 kHz. The models generated were highly significant (p < .001) with the coefficient of determination of 0.986–0.996. The optimal conditions demonstrated high total phenolic contents (TPC) (490.85 mg GAE/100 ml), pectin methylesterase (PME) enzyme inactivation (94.77%) as well as low A. acidoterrestris vegetative cells' load (1.00 log reduction). In addition, total flavonoids contents (38.50 mg/100 ml ER), ascorbic acid (441.70 mg/ml), color change ΔE (1.85), polyphenol oxidase enzyme (56%), and antioxidant capacity (FRAP, 107.33 g/100 ml AEAC, DPPH, 85.90%) of treated orange juice showed a significant (p < .05) difference compared to the control. Thus, TS significantly enhanced the quality of the natural orange juice. Practical applications: The negative impact of Alicyclobacillus acidoterrestris is a major concern for the food industry. Reducing their amount in food by thermosonication is gaining much attention lately. This kind of green technology represents a quick, efficient, and economical substitute to improve the quality of fruit juices. [ABSTRACT FROM AUTHOR]

The main aim of the paper was to evaluate the quality attributes and consumer acceptability of blood fruit (Haematocarpus validus) juice treated by thermosonication (TS) process. The major process parameters, temperature, processing time, and power load were experimented and the treated samples compared with the conventional pasteurized and untreated juice sample. Results obtained showed the TS‐treated juice sample (TS‐7) at 55°C/5 min/1.4 W/ml gives the maximum inactivation of pectin methyl esterase (PME), peroxidase (PO), and polyphenol oxidase (PPO) enzymes, microorganism (total bacteria and yeast and mold), and also excellent sensory qualities. In addition to this, higher retention of ascorbic acid, polyphenols, flavonoids, antioxidant, flavonols, anthocyanins was noted, besides preserving the original color. This optimized TS technique can be employed in numerous beverages industries to produce high quality of fruits and vegetables juices, squash, cordial, and other products. Practical applications: Increased health consciousness dictates various lifestyles changes and the need for better quality product in terms of freshness, less or no addictive usage and longer shelf life is warrant. The paper presents such technique: thermosonication (TS) which when employed in beverage's preparation gives the above‐stated attributes. TS is a novel and viable technique that is employed to replace the conventional thermal processing. This shall provide great assistance to the commercial beverage industries to cater the health conscious population or otherwise and nonetheless, produced healthier, more stable and quality products which can be of therapeutic used. [ABSTRACT FROM AUTHOR]