Search

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]

Infrared irradiation is an alternative method for the thermal processing of foods. Lime is one of the citrus fruits and considered beneficial for human health. Dried lime juice is common in the Middle Eastern region and alternatives are desired to the conventional resistance heating method for the elimination of undesirable microorganisms. A batch infrared extraction pasteurizer (BIREP) was developed to test both infrared and conventional heating methods. Dried lime juice was treated in the BIREP using combinations of temperature (60, 75, and 90°C) and power output (350, 525, and 700 W) from infrared bulbs using a central composite design. Samples were subsequently analyzed for dependent variables of ascorbic acid content, total phenolic content, antioxidant activity, pectin methylesterase, hydroxymethyl, total plate counts, lightness, redness, and yellowness. Each combination of temperature and power was also quantified for specific infrared energy consumption, energy efficiency, and productivity. BIREP temperature and power settings were optimized for all dependent variables. The resulting optimized settings were used to process another set of dried lime juice samples. These samples were compared to control (untreated) and conventional heating samples. Sensory (appearance, aroma, taste, and overall acceptability) evaluation was conducted by a panel of humans. Infrared processing was superior to conventional processing and equivalent to control samples in all four sensory tests. The results indicated strong potential for infrared processing as a superior alternative to conventional heating for the preservation of dried lime juice. [ABSTRACT FROM AUTHOR]

Minimally processed carrots (MPC) was coated with ascorbic acid‐added carboxymethyl cellulose/candelilla wax emulsion, then placed in plastic boxes with perforated polyethylene wrap, and stored at 5°C. It was found that the horizontal cross‐section of samples absorbed larger amounts of emulsion than the lateral surface. The individual wax globules of the coating deposited in the interior of the damaged (by peeling) cortical cells were visualized using scanning electron microscopy. The coating improved water vapor resistance of MPC, temporarily increased the respiratory rate, decreased the activity of polyphenol oxidase, and prevented the formation of "white blush." The acidity, total phenolic content, and texture of the MPC were not affected by the coating treatment. In summary, the edible coating (along with packaging) can serve as a promising approach for maintaining the fresh‐like characteristics of minimally processed carrots through 21 days of cold storage. Practical applications: The treatment of minimally processed carrots with the carboxymethyl cellulose/candelilla wax/ascorbic acid emulsion results in increased moisture retention. Consequently, the coated carrots exhibit reduced weight loss, unchanged hardness, and no "white blush." As expected, the coating inhibited the activity of polyphenol oxidase, most likely due to the MPC surface acidification. In summary, the edible coating (along with packaging) can serve as a promising approach for maintaining the fresh‐like characteristics of minimally processed carrots through 21 days of cold storage. However, the noticeable disadvantage of the coated carrots is the waxy circular deposit around the pericycle and endodermis cells. [ABSTRACT FROM AUTHOR]

In this research, sour cherry juice (SCJ) was treated using a combination of the Ultrasound‐Pulsed electric field (UP) wave and Hydrodynamic‐Pulsed electric field (HP) systems. The main objective of this study was to investigate the effect of the combination of the pulsed electric field, ultrasonic wave, and hydrodynamic as new non‐thermal technologies on the inactivation of microorganisms, energy changes in one cycle of E. coli inactivation, and the quality of SCJ. The range of experimental conditions was as follows: electrical field intensity: 5–10 kV/cm, electric field time: 5–35 s, ultrasound power: 100–200 W, ultrasonic exposure time: 3–5 min, and hydrodynamic exposure time: 3–9 min. The results of the treatments indicated that the combination methods maintained the total phenolic content, anthocyanins, and vitamin C compared to the conventional method. By TOPSIS, a comparison between two combination methods showed that the pasteurization with UP performed better than the HP method. Practical applications: One of the most effective ways for the utilization of nutritional benefits of fruits is to use their extracts or juices. Also, to kill any harmful bacteria, most juices thermally are pasteurized. Where such treatments often lead to a substantial decrease in their quality (vitamins, phenolics, anthocyanins, etc.). For this goal, researchers are following up on new methods to dispel the adverse effects of thermal pasteurization. The present research aimed to assay the simultaneous effect of the ultrasonic‐AC electric field and hydrodynamic‐AC electric field to eliminate microorganisms and preserve the quality of SCJ. The current research recommends a novel and combined method for SCJ pasteurization and this method can benefit the food industry. [ABSTRACT FROM AUTHOR]

This article targets the optimality of process‐product characteristics associated to intermittent airflow‐assisted tray‐dried Benincasa hispida. Drying kinetics and statistical design approaches have been followed to target the desired characteristics for variation with drying temperature and time. The key responses considered were moisture content, vitamin C, and antioxidant activity along with evaluation of other proximate parameters at optimum drying conditions. Kinetics‐based analysis involved fitness of drying model, evaluation of moisture diffusivity and activation energy, variation of vitamin C and antioxidant activity with drying temperature and time. On the contrary, statistical design approach targets numerical optimization based on analysis of variance (ANOVA) and fitness of alternate models. Among both approaches, the later approach provided the best combination of process parameters. With high vitamin C content, Benincasa hispida has been evaluated to be a key ingredient for the development of various value added ready to cook/consume food product formulations. Practical applications: Tray‐dried Benincasa hispida possessing high nutritional characteristics can be adopted as a key ingredient in the formulations of value added food products such as ready to eat and cook products. Further, given the recent promising efforts of bottle gourd pulp fiber and wheat based biscuit product development, similar efforts can be as well targeted to achieve biscuits and other snacks using dried komora powder. The carried out investigations in this work attempt to visualize upon the symphony associated with the statistical design and trial‐ and error‐based optimality of process variables. Such evaluation procedures can identify compatible vegetables for mixed food product development due to the identification of optimal process parameters and nutritional characteristics. Thereby, useful guidelines can be provided to promote food processing sector growth in the North‐East India. [ABSTRACT FROM AUTHOR]

Sunflower microgreens are nutrient‐dense food requiring minimal input but are highly perishable in nature. Low cost, generally regarded as safe (GRAS) chemical treatments (ethanol vapor [EV], citric acid [CA], ascorbic acid [AA], CA + ethanol [CA + E] and CA + AA, distilled water as a control) and packaging in polystyrene trays at 10 ± 1°C was used to extend their shelf life up to 16 days. Electrical conductivity decreased till 4th day and then increased from 4th to 16th day. Control followed by CA + AA had least electrical conductivity on 16th day. CA + AA followed by control and AA retained highest amount of total chlorophylls and carotenoids, respectively, whereas, a maximum decline was observed in EV and CA + E. AA. The treatments CA + AA, CA, and AA retained maximum amount of ascorbic acid, total phenols, and DPPH scavenging activity with least microbial load at the end of storage, respectively, whereas EV and CA + E exhibited a maximum decline. AA and CA + AA treatments were most effective in enhancing the shelf life of sunflower microgreens. Practical applications: Microgreens are nutrient‐dense functional crops that are consumed fresh. They have a short growing span, do not require much inputs for growth, and have high nutrient composition than their mature counterparts. They have a high seed to biomass ratio and are microbiologically safe when grown indoors under a controlled environment. The current food system revolves around the consumption of fresh fully developed vegetables from fields. Microgreens can transform this and shift the focus to a new product that can be grown in urban setups, even homes, with minimal input and maximum output. It is quick and delivers healthy produce that does not have to be transported to great distances to be consumed. It saves transportation costs, reduce wastage, and spoilage that might take place in the transport chain and brings nutrient‐dense food to the masses. The actual price of the food will also be less due to reduced cost of labor, infrastructure, and transport. [ABSTRACT FROM AUTHOR]

The effects of hot air drying (HAD), vacuum drying (VD), and microwave drying (MD) on the drying kinetics of acerola cherry were investigated and the quality attributes of acerola cherry powder obtained by vacuum freeze‐drying (VFD), HAD, and VD were compared and analyzed, as well as the effects of four antioxidants on the ascorbic acid (AA) content. Results showed that the drying time shortened with the increase in temperature, which required by MD was the shortest. The Logaritmic model and Two Term model accurately described the drying kinetics of acerola cherry. The phytic acid was more effective in protecting the AA of cherry powder obtained by VFD, which had excellent rehydration and solubility, and its reducing sugar and total sugar contents were significantly different from that of HAD and VD. However, the total acid content of acerola cherry powder dried by VD was the highest. These findings provide a theoretical basis for the drying of acerola cherry. Practical applications: As one of the veritable "king of natural vitamin C", acerola cherry has rich nutritional value. Drying has become an important trend in the processing of acerola cherry due to its high moisture content, as well as perishable and unpreservability. The results provide a choice for the drying technique of acerola cherry and show that the Logarithmic and Two Term models accurately described the drying kinetics, and the best preservation of AA, reducing sugar, and total sugar in acerola cherry powder obtained by VFD. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of salicylic acid (SA), Aloe vera gel (AV), and SA + AV on quality parameters of strawberry over 15 days. Weight loss, decay, and firmness increased, while ascorbic acid (AAC), total anthocyanin (TAC), total phenolic (TPC) contents, total antioxidant activity (TAA), and sensory attributes decreased significantly during the storage time in all samples. All treatments suppressed water loss, decay, and firmness and maintained higher AAC, TAA, and TPC compared to the control. AAC loss followed a first‐order kinetic model, but TPC and TAC loss followed a zero‐order kinetic until day 5 or 10 and a first‐order reaction until the end of storage. Most of the recorded quality attributes were better preserved in the SA + AV samples, followed by the AV and then the SA treatments. The data of this study confirmed that the postharvest application of 1 mM SA + AV can improve the quality attributes of strawberry during storage. Practical applications: As strawberry is mainly lost during the postharvest period, it is important to take proper strategies to overcome this problem. The results of the present study showed that the coating of the strawberry fruit with AV + SA (especially at 1 mM) retained fruit firmness, AAC, TPC, sensory attributes, and TAA and delayed strawberry decay as well. Besides, the function of AV in keeping the quality parameters of the strawberry fruit was better than that of SA. When SA is to be used as a postharvest treatment, 2 mM SA might give better results in the retention of AAC, TAC, and TPC, and 1 mM SA might give fruits with more firmness and less decay. The results of this study showed that strawberry is a good source of AAC (276.35 mg/100 g) and TPC (1,146.69 mg gallic acid equivalent/100 g) that declined to 186 and 480 mg/100 g, respectively, in the control sample after 15 days of storage, which were still high values. Meanwhile, in the samples treated with 1 mM SA + AV, AAC and TPC were 240 and 758.54 mg/100 g after 15 days of storage, respectively. In conclusion, the use of SA and AV, either alone or particularly in combination, may enhance the health aspects of strawberry through retaining AAC and TPC and therefore, increasing TAA of strawberry and also, maintaining a lower rate of weight and firmness loss. [ABSTRACT FROM AUTHOR]

Effluent from clarifying the must from wine production was used as a sole medium for kombucha fermentation. Usually, this effluent is disposed in the communal sewage system. This way of use and treating wastewater is certainly ecologically beneficial. The initial substrate for cultivation was prepared by diluting sterilized winery effluent to 70 g/L of total sugars, using boiled tap water. Kombucha starter was prepared using black tea and sucrose and added 10% (vol/vol) to the initial substrate. Fermentation was performed at 25°C. The obtained beverage was appropriate for consummation after 6 days. Obtained kombucha product had an enjoyable taste with wine alike note. The produced beverage had supreme DPPH radical scavenging ability and reducing power compared to traditional black‐ and green‐ tea based kombucha. Hydroxyl radical scavenging ability was also significant. A variety of organic acids was detected. Ascorbic acid content was 3.6 mg/L on the consumption day. Practical applications: Using winery wastewater this way provides benefits for both winemakers and kombucha producers. Winemakers eliminate effluent with a lot of organic compounds for free and kombucha producers ensure raw material for the fermentation. An additional benefit is the eco‐friendly disposal of wastewater that generally goes to communal sewerage. [ABSTRACT FROM AUTHOR]

Fresh green chillies have very short shelf life. Therefore, attempt was made to increase its shelf life using passive modified atmosphere packaging and gamma irradiation treatment at dose levels of 0.1, 0.25, and 0.5 kGy. Passive modified atmosphere packaging (MAP) in combination with gamma irradiation of chillies caused significantly (p <.05) lesser changes in physiological loss in weight, firmness, chlorophyll, carotenoids, antioxidant activity, and ascorbic acid in green chillies as compared to untreated samples during storage at 8°C ± 1°C. A significant (p <.05) difference was also found in capsaicin content, total phenolics, and flavonoids among treatments during storage of chillies. Doses at 0.25 and 0.5 kGy in combination with passive MAP were found to be effective in maintaining pigment stability and delaying ascorbic acid degradation. The MA packed chillies irradiated at 0.25 and 0.5 kGy doses showed the shelf life of chillies up to 42 days at 8°C ± 1°C. Practical applications: Shelf life extension without compromising nutritional content is an unsolved problem in case of fresh green chilli. Several individual and combined treatments have been tried in case of chillies but results were showing reduction in weight, firmness, chlorophyll, carotenoids, antioxidant activity, ascorbic acid, etc. Synergistic effect of passive modified atmosphere packaging and irradiation at an optimized dose level can retain nutritional content to a higher extent along with extension of shelf life. [ABSTRACT FROM AUTHOR]

The effective enhancement of β‐carotene production by Sporidiobolus pararoseus KM281507 was successfully achieved by random mutagenesis using ethyl methanesulfonate (EMS) combined with light irradiation. The mutant S. pararoseus E47 obtained from EMS mutagenesis produced a promising yield of biomass, β‐carotene, and total carotenoids under white light (1,000 Lux). The maximal biomass (19.76 g/L), β‐carotene (128.97 mg/L), total carotenoids (179.72 mg/L), and β‐carotene content (72%, w/w) of the total carotenoids were obtained. The β‐carotene‐rich carotenoids were extracted from yeast cells and encapsulated in alginate beads using a new encapsulation method to enhance its stability, revealing an effective concentration of 0.5% alginate + 1.0% vitamin C. The half‐life of this β‐carotene was 13 and 68 days for un‐encapsulated and encapsulated + 1.0% vitamin C at 4°C with 1,000‐Lux light irradiation, respectively. This result could uncover a potential alternative β‐carotene source and its further application in foods, animal feeds, and cosmetic industries. Practical applications: The carotenoid extract of S. pararoseus mutant E47 was rich in β‐carotene (72%, w/w). After extraction, the β‐carotene‐rich carotenoids were very sensitive to light and oxygen; thus, they were stabilized using a microencapsulation technique. To enhance their stability, vitamin C was added in the alginate phase making the β‐carotene‐rich carotenoid alginate beads (BCAB) highly stable and simply used for many applications including foods, feeds, cosmetics, and medicines. [ABSTRACT FROM AUTHOR]

The present study was conducted to utilize the sapota fruit wasted during seasonal glut for the production of wine. Being rich in sugars, sapota is a suitable raw material for fermentation which is an efficient method for the preservation of the nutritional, antioxidative, and functional properties of this fruit. Effect of addition of various nitrogen and phosphorus supplements was studied whereby, an optimum 0.33% Yeast Nitrogen Base (YNB) led to the completion of fermentation in 7 days with an ethanol content of 8.15% (v/v). Under optimized conditions, fermentation validated at 3 L scale produced sapota wine having 9.04% ethanol along with total phenols, ascorbic acid, acidity, and pH of 98.1 mg/100 ml, 34.2 mg/100 ml, 0.21% (w/v), and 4.45, respectively. Organoleptic evaluation of dehydrated samples of sapota wine by gas chromatography mass spectroscopy analysis revealed the presence of esters, acids, alcohols, aldehydes, and ketones. Sensory evaluation on the basis of various attributes like appearance, taste, aroma, and overall feel showed the production of a sweet, nonastringent sapota wine. Practical applications: Sapota has a short shelf life and gets rapidly deteriorated resulting in seasonal glut which leads to high postharvest losses. Sapota fruit is rich in sugars, minerals, and polyphenols, hence production of wine may serve as a viable method to preserve the nutritional and antioxidant properties of the fruit. The present study has shown the production of a sweet, nonastringent wine from sapota through fermentation with Saccharomyces cerevisiae MTCC 11815 using YNB as the preferred supplement in the must. Therefore, production of wine from sapota will help to prolong the shelflife of the fruit, besides increasing the diversity of wines in India. Further, sapota wine industry may also help to generate the rural employment and better economic returns to the farmers. [ABSTRACT FROM AUTHOR]

The aim of this research was to obtain the optimum gas compositions of controlled atmosphere (CA) for Chinese flowering cabbage stored at 10°C and to clarify the molecular mechanism of senescence during storage under two selected CA conditions. Two CA experiments were conducted. The first one was on low O2 (5% and 10%) and high CO2 (5% and 10%) combinations, and the second one was on air O2 (20.4%) and high CO2 (5%, 10%, 15%, 30%, and 45%) combinations. It was shown that CA2 (5% O2 + 10% CO2) achieved the best beneficial effects on cabbage quality among all the treatments. CA2 and CA7 (20.4% O2 + 15% CO2), significantly decreased the activities of Chlase and MDCase, and down‐regulated the transcript abundances of the BrChlase, BrPAO, BrRCCR, and BrSAG12. Practical applications: Rapid leaf yellowing and deterioration are the key problems limiting the shelf life and marketing of Chinese flowering cabbage. While CA2 treatment was highly effective in preventing stalks from losing turgor, delaying leaf yellowing, and maintained 78.3% of chlorophyll, 81.6% of ascorbic acid, 68.1% of soluble protein, and 85.4% of soluble sugar after 8 days of storage. The CA2 storage showed the best effect in blocking the transcription of BrRCCR, whereas CA7 showed the best effect in repressing the transcription of BrSAG12. These findings present favorable CA compositions for the postharvest storage and transportation of Chinese flowering cabbage and provide insight into the molecular mechanisms of senescence in this vegetable. [ABSTRACT FROM AUTHOR]

Petit‐Suisse goat cheese with multifunctional properties associated with acerola pulp and a potentially probiotic autochthonous strain of Lactobacillus plantarum were developed. The effect of incorporating acerola pulp into the cheese on the viability and survival of Lb. plantarum to in vitro gastrointestinal conditions, antioxidant capacity, and sensory features were studied. The freeze‐dried culture of Lb. plantarum exhibited high viability (8.34 log CFU/g), which remained above 8 log CFU/g in the cheeses. Acerola pulp incorporation did not affect in vitro survival of the probiotic (73% at 14 days), and enriched the Petit‐Suisse cheese with antioxidant compounds, increasing concentrations of ascorbic acid, and polyphenols (up to 132.73 mg.100/g and 255.08 mg.100/g, respectively), and EC50 values of DPPH● and ABTS●+ (up to 6,331.74 g/g DPPH● and 7.91 µM Trolox/g, respectively). The cheese showed high sensory acceptance. Practical applications: Petit‐Suisse cheese flavored added by acerola pulp is promising as a multifuncional food product. The use of acerola pulp is an interesting option, as the fruit is well accepted and Brazil is one of the largest producers in the world. In this study, acerola pulp (10%) and potentially probiotic Lb. plantarum CNPC003 were used to develop Petit‐Suisse goat cheese. The effect of acerola pulp on physicochemical, probiotic, and antioxidant properties were evaluated. Acerola pulp can provide remarkable antioxidant activity without affecting the viability and in vitro survival of the potentially probiotic strain, indicating that the developed cheese may have dual function of antioxidant and probiotic potential, thus making it more attractive to consumers. [ABSTRACT FROM AUTHOR]

Bartlett pears harvested at commercial maturity (10.64 kg/cm2 flesh firmness and 3.15 starch iodine rating) were fumigated with 1‐methylcyclopropene (3.3%VP SmartFreshTM) in a concentration range of 100–1,000 nl/L inside airtight chambers. The fruit were stored under cold storage conditions (2 ± 1°C with 95 ± 2%) followed by ambient holdings after monthly intervals. Treated fruit had significantly (p <.05) highest flesh firmness, total soluble solid, ascorbic acid, phenols, sensory scores with lowest PLW, spoilage, calcium content, and respiration rate. Further, fruit treated with 1,000 nl/L 1‐MCP retained edible quality during the successive ambient holding period of 15, 9, 6, and 3 days after 30, 60, 90, and 120 days of cold storage. The untreated control fruit after 30 and 60 days of cold storage could be stored only up to 9 and 3 days under ambient holding conditions and lost their sensory acceptability after 90 days of cold storage. Practical Applications: Response of pear fruit to 1‐MCP treatments is highly variable based on storage atmosphere, mode of application, and concentration of the active ingredient. In our findings, we reported that fumigating freshly harvested pears with 800, 900, and 1,000 nl/L 1‐MCP for 24 hr in airtight chambers retained highest fruit quality. Further, fumigation facilities can be established near production areas and fruit can be treated with 800 nl/L 1‐MCP with a shelf life of 15, 9, 6, and 3 d after 30, 60, 90, and 120 days of cold storage. Threshold acceptability values for the most important quality parameters, namely, TSS, firmness, and PLW were standardized which can be used in the future to predict the shelf‐life period of the fruit. [ABSTRACT FROM AUTHOR]

Electrostatic extrusion‐based microencapsulation technique is recognized for improving delivery, stability, and bioavailability of polyphenols. In the present study, extracts of Murraya koenigii (L.) Spreng., bark, fruit pulp, fruit seed, and leaves were analyzed for polyphenolic content. Bark extract exhibited maximum phenolics (98.96 ± 0.95 µg GAE/mg), flavonoids (24.05 ± 1.52 µg RU/mg), and antioxidant activity, and thereby, utilized for microencapsulation. Chitosan and calcium chloride (Ca+) concentrations and microencapsulator parameters; frequency, electrode potential, and nozzle size were also optimized. Maximum sphericity and structural stability were observed in three alginate‐chitosan systems S1; 5% of alginate, 10% of CaCl2, 1.25% of chitosan, 2.5% of ascorbic acid S2; 5% of alginate, 10% of CaCl2, 0.5% of chitosan, 2.0% of ascorbic acid, and S3; 5% of alginate, 5% of CaCl2, 0.5% of chitosan, 2.0% of ascorbic acid. Study revealed the maximum encapsulation efficiency (88.92%) and controlled release in S1 system beads and scanning electron microscopy (SEM) showed lesser irregularity in shape after lyophilization. Ultra performance liquid chromatography (UPLC) analysis revealed the stable delivery of myricetin (1.75 µg/mg) and cinnamic acid (2.07 µg/mg) in simulated intestinal phase during in vitro conditions. While, particle size distribution and rheological properties also supported the higher polyphenolic encapsulation in S1 system beads. Practical applications: In the current scenario, food and health industries are widely utilizing the dietary polyphenols for delaying the cellular oxidation and preventing diseases. However, molecular stability of polyphenols is affected by various factors, like pH, temperature, light, moisture, and some processing techniques. Encapsulation can therefore, act as a delivering agent for controlled release of these polyphenols. Hence, in the present study, a stable sodium alginate‐chitosan gel beads were prepared by optimizing various extrusion parameter. In vitro gastrointestinal studies showed a good stability and controlled release of major polyphenols of Murraya koenigii bark extract. While, characterization using rheology, dynamic light scattering (DLS), and scanning electron microscopy (SEM) of phenolic enriched beads also proved the relation between morphological dependency of phenolic binding and release. Current finding will help the food industries to enrich the dietary polyphenol extracts in gel‐based food products. [ABSTRACT FROM AUTHOR]

The influence of cultivar, anti‐browning agents, package atmosphere, storage time and temperature on quality, and sensory of fresh‐cut potatoes (FCP) were investigated. Slices of cv. Birgit and Lady Claire were dipped in water, sodium chloride solution (1%) and sodium ascorbate solution (2%) and stored under air, vacuum, and active modified atmosphere at 3 and 10°C for 10 days. Dry matter, pH, color and texture properties, gas composition within packages, and microbial activity were monitored during storage. Also, raw and boiled FCP were sensory evaluated. Examined influences significantly affected majority of FCP properties. Generally, sodium ascorbate showed more efficiency in browning prevention, as well as vacuum‐packaged samples were more acceptable. Storage at 3°C did not have significantly better effect compared to storage at 10°C. FCP quality and sensory retained well till the 8th day of storage. Cv. Birgit demonstrated greater potential for FCP production. Practical applications: Although fresh‐cut potato (FCP) has been extensively investigated, there is an existing need for further study of adequate cultivars, as well as prevention of enzymatic browning as important factor for maintaining its quality. This research provides a better insight of the influence of legally permitted anti‐browning agents (quantum satis) that are accepted by consumers as natural and nontoxic food additives, as well as low‐cost packaging method and storage conditions on FCP quality and sensory properties in order to achieve and improve its required quality and durability during storage. Furthermore, present study could also contribute to better knowledge of relatively new potato cultivars on the market. [ABSTRACT FROM AUTHOR]

Pullulan, a bio‐polysaccharide, is being currently known as an edible coating shelf‐life extension of fruits and vegetables. In this examination, edible coating method was optimized using the RSM technique and pullulan‐based active edible coating formulations with Calcium chloride (1% w/v) and lemon juice (2% v/v) were coated on the Rastali and Chakkarakeli bananas and put away at 25 ± 1°C, 70% RH, for 20 days. Results have demonstrated that optimized coating emulsion at 60°C, dipping time for 10 min, and 10% w/v pullulan concentration was best for minimum (5.466%) weight loss. Further, physico‐chemical properties for all coating solutions were compared with control (p <.05). This new edible coating formulation had shown low (64.92) color saturation, less (212.17) browning Index, 15% decreased peel‐pulp ratio, 19% reduced vitamin C content, 55% increased fruit firmness, and 12%–13% high total and residual sugar contents. Practical applications: Tropical fruits like nonclimacteric banana (Musa acuminate and Musa balbisiana) get easily deteriorated during longer distance commercial transport and storage in their postharvest periods. Improved postharvest practices results in reduction in losses, improve overall quality, extends shelf life, perishability, and higher profits for growers and marketers. Research highlighted in this article enables the researchers to identify the formulations made from pullulan‐based (fungal exopolysaccharide and potential food ingredient, Generally Regarded As Safe (GRAS) by USFDA) coatings for the evaluation of physicochemical, mechanical, and sensorial properties of coatings on bananas. Further, it investigated the evaluation of physical and biochemical parameters in understanding the process of shelf‐life extension. Edible films applied on fresh produce would be more helpful for the agriculturists to understand the preprocessing of fresh produce before distributing to the open markets. [ABSTRACT FROM AUTHOR]

Abstract: Vitamin C is a water‐soluble antioxidant used in the food industry despite its well‐known instability. This study aimed to investigate the effectiveness of sweet basil methanolic and ethanolic extracts in delaying vitamin C degradation in a model solution and in guava juice during storage (25, 35, and 45 °C). Solutions containing methanolic extracts (0.5–2%) had higher vitamin C content than controls at all times and temperatures. The protective effect depended on extract concentration, storage time, and storage temperature (p < .01). Ethanolic extracts were only significantly beneficial at 35 and 45 °C (p < .05). At these temperatures, methanolic extracts were better at preserving vitamin C in the model solution and the guava juice. The vitamin C was 38.6 and 45.3% higher than the control with a 3% methanolic extract in guava juice after 1 week at 35 and 45 °C, respectively. Practical applications: Vitamin C has been used extensively in food, supplement, pharmaceutical, and cosmetic industries as a nutrient as well as a potent antioxidant. The major limitation is its instability towards heat, light, and oxidation. This study offered a natural solution to vitamin C preservation in foods. It also provided basis for future development of natural preservative for oxidation sensitive compounds in foods and supplement products. [ABSTRACT FROM AUTHOR]

Abstract: Gaseous ozone detoxification equipment (GODE) self‐developed was used to degrade patulin in apple juice. Factors influencing the degradation of patulin by gaseous ozone and the quality changes of apple juice were investigated. The ozone concentration (7–12 mg/L), ozonation time (0–30 min), initial patulin concentration (50–500 μg/L), pH (2.5–5.5), and soluble solids content (12–22%) of apple juice were all significantly affected the degradation efficacy of patulin with different kinetic models (p < .05). Increasing ozone concentration, ozonation time, or pH improved the degradation efficacy of patulin while initial patulin concentration and soluble solids content in apple juice inhibited it. Ozone detoxification had no significant effects on soluble solids, pH, and total acid, but obviously reduced the color, malic acid, ascorbic acid, and total phenol of apple juice. Practical applications: Apple juice is contaminated by patulin inevitably dues to the improper production, processing and storage, which seriously threats the health of consumers. A self‐developed GODE is expected to degrade patulin in apple juice, and the factors influencing degradation efficacy of patulin in apple juice were explored. In addition, the effects of ozone processing on the quality of apple juice were also investigated at different ozonation times. The results are helpful in developing and applying the GODE in the juice industry. [ABSTRACT FROM AUTHOR]

Abstract: Heating drying processes may cause undesirable changes in tomato composition and loss of quality, mainly in bioactive components. The objective of the study was to evaluate the effects of oven drying, heated air flow, and freeze‐drying on blanched and unblanched tomatoes. This allows choosing drying conditions with less undesirable changes. The contents of sugar, citric acid, ascorbic acid, lycopene, β‐carotene, and total phenolic compounds, and 5‐hydroxy‐2‐furaldehyde (HMF) formation were evaluated. Results revealed that samples with lower sugar content also showed higher level of HMF. The heated air flow lead to low HMF formation, low reduction of sugar and a higher concentration of lycopene, β‐carotene, phenolics, and ascorbic acid. Freeze drying lead to low levels of carotenes in the end product. In conclusion, fractions of lycopene, β‐carotene, phenolics were increased by blanching, and losses of sugars, HMF, ascorbic acid were related to blanching. Practical applications: The actual applications of this research are to evaluate the behavior of bioactive components in tomatoes that underwent different drying methods. Different processing parameters may lead to undesirable changes in composition of tomatoes and cause loss of quality in dried products. The potential applications are to evaluate which parameters are capable to maintain the higher quality levels in the end product. [ABSTRACT FROM AUTHOR]

Abstract: Cornelian cherries (Cornus mas L.) were dried by convective, vacuum, and freeze drying. The main goal was to investigate changing of physico‐chemical properties of cornelian cherries during different drying techniques. Moisture content, water activity, total color change, shear force, rehydration power, total phenolic, flavonoid and anthocyanin compounds, ascorbic and organic acids, and antioxidant activity were used as the most suitable quality indicators. The lowest moisture content, water activity, total color change and the lowest content of investigated organic acids, the highest rehydration power, and also the lowest loss of ascorbic acid were obtained in vacuum dried samples. In freeze‐dried samples, the lowest shear force and the highest antioxidant activity were observed. The lowest loss of phenolic, flavonoid, and anthocyanin compounds were also obtained in freeze‐dried samples. Eight empirical models were used for the description of vacuum drying process, and model Midilli et al. was selected as the most suitable. Practical applications: Cornelian cherries present very popular sort of fruit with irresistible taste and specific texture. They also possess significantly high content of bioactive compounds. Drying parameters, mostly temperature, influence negatively on preservation of sensory and nutritive properties of cornelian cherries during drying. Thus, investigation of different impacts of each drying technique on physico‐chemical parameters of cornelian cherries and also kinetics of cornelian cherries vacuum drying are useful both in scientific field and in industrial conditions. Based on this research, it could be seen, which drying parameters influenced the best on preservation of the most important physico‐chemical properties of fresh cornelian cherries. Also, the most suitable empirical model used for the description of vacuum drying of cornelian cherries was observed. [ABSTRACT FROM AUTHOR]

Abstract: Broccoli is increasing consumed with phytochemicals level. Thermal processing may alter food antioxidant properties by initiating destruction, release or transformation of antioxidant components. Effects of thermal processing methods (boiling, steaming, stir‐frying, microwaving, and baking) and duration on antioxidants and total antioxidant capacity (TAC) in broccoli florets have been estimated. Boiling 2 min, steaming 4 min, stir‐frying 6 min, microwaving 2 min, and baking 25 min were optimized according to sensory quality evaluation and total ascorbic acids (TAA) retention. Stir‐frying resulted in highest total phenolic content (TPC) and total flavonoid content (TFC) with increasing by 47.56 and 67.93%, respectively, followed by boiling (increasing by 28.25 and 44.93%, respectively) and steaming (increasing by 24.90 and 27.49%, respectively). Boiling, steaming, and stir‐frying significantly elevated TAC values. Strong positive correlations between TAC and TPC and TFC were found. TAA drastically deteriorated regardless of processing methods. Microwaving and baking displayed destructive effect on broccoli quality. Practical applications: Most vegetables have to be thermal processed before eating. It is important to optimize processing methods and duration to promote beneficial effects and to counteract, to the best possible, undesired effects. This study has optimized five common thermal processing methods (boiling, steaming, stir‐frying, microwaving, and baking) and duration of broccoli florets. Meanwhile, the effect of these thermal processing methods at defined duration on antioxidants and total antioxidant capacity was estimated. Data obtained are expected to offer both modern food industry and consumers optimum conventional processing methods with the highest nutrients retention in vegetables. [ABSTRACT FROM AUTHOR]

Abstract: The effects of peeling, drying temperatures (55–65 °C), and pretreatment with sodium metabisulfite (SMS) on the physicochemical characteristics and antioxidative activities of Asian pear powder were investigated. The powders from SMS‐treated peeled and unpeeled pears (PSP and USP, respectively) had higher L* values and water absorption indices than peeled and unpeeled pears without SMS treatment (PP and UP, respectively) at different drying temperatures. However, the water solubility indices of PSP and USP were lower than those of PP and UP at low temperatures and water solubility increased as drying temperatures increased. Total phenolic, ascorbic acid, chlorogenic acid, and caffeic acid contents and antioxidative activities were higher in USP and UP than in PSP and PP and, with the exception of ascorbic acid, increased with increasing drying temperature. The arbutin content of UP was higher than that of PP and was not influenced by drying temperatures and SMS pretreatment. In conclusion, SMS treatment before drying at 65 °C could result in higher quality Asian pear powder. Practical applications: Asian pear fruits are rich in various antioxidants and are good sources of sugars. Therefore, they have been developed as food ingredients and are widely used in various foods, including cakes and biscuits. It is necessary to study optimal pretreatment conditions and drying temperatures to retain more functional components in Asian pear powder. Our study demonstrates optimal conditions to produce high quality Asian pear powder that can be used in various food formulations to improve nutritional value, flavor, color, and sweetness. [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]

Abstract: The objective of current study was to characterize nine well‐known fruits according to their antioxidant properties and quality parameters for potential use of beverage application. Fruits included in this study are aronia, blueberry, cherry, cranberry, mangosteen, omija, raspberry, rambutan, and strawberry. The polyphenols (total phenolic compounds and anthocyanins) and antiradical activity as well as other quality attributes were analyzed. The antioxidant activities of these fruit products were significantly different (p < .05) in that rambutan had the highest total phenolic compounds (9,034 mg GAE/100 g), followed by aronia (6,001 mg GAE/100 g, p < .05). Cranberry demonstrated the strongest DPPH radical scavenging activities (52.4%), followed by aronia (35.9%), blueberry (33.3%), omija (33.5%), and raspberry (39.8%, p < .05). Blueberry had the highest vitamin C content (969.9 mg/100 mL). These fruits were classified into three distinctive groups according to their characteristics. Omija was found to be distinctively different from the other fruits in terms of its quality characteristics. Practical applications: This study evaluated the quality aspects of various fruits to select the potential ingredient for the ready‐to‐drink‐type beverage application. Current work demonstrated how each fruit is located in the quality and phenolics, and antiradical characteristics map, and this information can be practically assist future product developers who are utilizing fruits for their product formulation. [ABSTRACT FROM AUTHOR]

Abstract: Effects of carbonic maceration (CM) on drying kinetics and some quality characteristics of dried tomato slices were evaluated. The response surface methodology was used to optimize CM pretreatment (temperature, CO2 pressure, time) for drying time (DT) and effective diffusivity (Deff). Drying process was accelerated by CM applied before conventional drying compared to control samples dried without CM pretreatment. DT and Deff were significantly affected by treatment conditions. CM significantly increased some color parameters (L*, a*, b*, and C*) but decreased total color change and browning index compared to control samples. Significant increments in water activity and titratable acidity were observed in CM treated samples, but textural properties were lower than control one. No significant differences were observed in pH, ascorbic acid content and a*/b* color parameter. Briefly, the CM was an effective pretreatment which could be applied before drying to improve drying characteristics. Practical applications: One of the forms used by consumers and manufacturers is the dried tomato slices widely produced by a method of convectional hot air drying. However, the long drying time due in part to the structural characteristics of tomato skin may cause drastic changes in sensorial attributes such as flavor, color, and texture as well as physical properties and nutritional content of tomato. Carbonic maceration and its effects on drying characteristics were investigated in this regard. Results revealed high potential to provide improvement in drying characteristics such as drying time and effective diffusivity. Reduction in drying time by carbonic maceration is an economic advantage. Additionally, some quality parameters of tomato including color, texture, physical properties and ascorbic acid content were also investigated and results are found to be promising for the dried food stuff manufacturers. [ABSTRACT FROM AUTHOR]

Potato is rich in nutrition and easily gets surface browning in short term after fresh-cut processing, significantly reducing its commercial value. In this article, fresh-cut potatoes were treated with L-cysteine (L-cys), citric acid (CA), ascorbic acid (AA), and ultrasonication. The response surface analysis was used to determine the best browning-inhibiting treatment. The optimum condition to inhibit browning was the solution containing 0.06% L-cys, 0.19% CA, and 0.09% AA plus with 130 W ultrasonication. Under this condition, the browning degree (BD) of fresh-cut potato after 15 days storage was 3.32 ± 0.06, which was closed to the predicted value. Moreover, the BD, polyphenol oxidase, and peroxidase activities of treated potatoes were significantly lower than those of untreated potatoes. In summary, the browning process of fresh-cut potatoes was inhibited, and the sensory quality was improved with the optimal antibrowning treatment. Practical applications The optimal browning-inhibiting formula was determined by the response surface method. The application of antibrowning agents and ultrasonication efficiently inhibited the activities of polyphenol oxidase and peroxidase, increasing shelf life and consumers' acceptability during the process of raw potato products. The optimized antibrowning treatment is safe, economic and applicable, which can be used to slow down the browning of fresh-cut potato theoretically and technically. [ABSTRACT FROM AUTHOR]

A novel combination of ascorbic acid (AA) and green tea extract (GTE) was tested for its ability to prevent browning of fresh cut Red Delicious apple slices. A concentration of 3% AA and 0.1% GTE was selected for definitive studies since it provided an optimum balance of antibrowning efficacy, taste, lack of staining, and cost. This combination prevented the browning of apple slices for up to 14 days; whereas, 3% AA prevented browning for only 4-6 days. In addition, GTE by itself caused noticeable staining of the apple slices; whereas, the combination did not stain the slices. Mechanistic studies demonstrated that the GTE helped to maintain AA levels, likely due to the GTE's own antioxidant and enzyme inhibition properties. In conclusion, AA and GTE exhibited a synergistic interaction in preventing the browning of fresh cut apple slices. Practical applications Fresh cut produce, such as apple slices, require a preservation method to prevent browning and premature degradation during storage. Sulfites are no longer allowed in the United States for this use and ascorbic acid requires very high concentrations for adequate and prolonged preservation. Other methods have been developed; however, they are often too complex for widespread and cost-effective use. The current research demonstrated that green tea extract dramatically potentiates the antibrowning effect of ascorbic acid and allows much lower levels of ascorbic acid to be used to achieve optimum antibrowning efficacy. In addition, complex packaging requirements are not needed to obtain the antibrowning effect. This novel formulation will allow much lower levels of ascorbic acid to be used, which will be a significant cost savings to producers and consumers. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the effect of soaking in ascorbic acid and citric acid solution and modified atmosphere packaging on the quality of a coleslaw mix stored for 12 days at 4C. Pretreatment caused a reduction by ∼2 logarithmic cycles for counts of psychrophilic bacteria from the genus Pseudomonas, and mesophilic yeasts, as well as a significant decrease in the counts of mesophilic bacteria and coliform bacteria. Packaging of tested samples in modified atmosphere with high contents of oxygen (70 or 50%) and carbon dioxide (30%) caused an inhibition of growth for mesophilic, psychrophilic, lactic acid and coliform bacteria during storage. Application of atmosphere with increased contents of CO2 (25 or 30%) resulted in the inhibition of growth of bacteria from the genus Pseudomonas, while in the case of elevated (70%) or reduced contents of oxygen (5%) a slower growth of yeasts was observed. Practical Application The using of the atmosphere with a high content of oxygen is the new trend in the minimal processing of fruits and vegetables. When applying atmosphere with a high oxygen content in packaging of fruit and vegetables it is recommended to use barrier films, which guarantees maintenance of high contents of this gas during product storage. In the case of coleslaw mix, sensory quality (particularly aroma) is not acceptable. Using pretreatment (soaking in ascorbic acid (5 g/L) and citric acid (5 g/L) solution) and atmosphere of 70% O2 and 30% CO2 with microperforated barrier film results in good sensory and microbiological quality (regarding to research parameters) of the coleslaw mix during 12 days of storage. [ABSTRACT FROM AUTHOR]

Inhibitory effects of several antioxidants on the browning intensity of chicken protein-sugar Maillard reaction system were investigated. The results found that 1% (m/v) addition of NaCl had a certain effect on inhibiting browning, while only 0.5% (m/v) addition of L-cysteine can play a favorable role in browning inhibition. As for MRP samples with L-ascorbic acid, the browning inhibiting effect reaches the max with the L-ascorbic acid content of 0.3% (m/v). The A420 value of samples dried by spray drying process was higher ( P < 0.05) than those of chicken protein Maillard peptide and enzymatic hydrolysate dealt by freeze drying process. The electronic tongue analysis indicated that the umami substances of chicken protein Maillard peptide could be easily decompose in the process of storage, while those of enzymatic hydrolysate were stable. However, compared with the spray drying process, freeze drying process can better preserve umami substances. Practical Applications The inhibitory effect of several antioxidants, including NaCl, L-cysteine, polyphenols and L-ascorbic acid, on the browning intensity of chicken protein-sugar Maillard reaction system was identified. In the meantime, the effects of two kinds of drying technologies (spray drying technology and freeze drying technology) on the properties and browning intensity of Maillard peptides were also compared and discussed. Results obtained in this work can provide practical application in food industry. [ABSTRACT FROM AUTHOR]

This study was conducted to develop wheatgrass-pomegranate blended juice using response surface methodology (RSM) and the storage study of optimized juice was studied at ambient and refrigerated conditions. In the experimental design, wheatgrass juice (30-60%), pomegranate juice (35-65%), and pectin (0.1-0.3%) were taken as independent variables that produced 20 different combinations which were studied to investigate the effect of these variables on product responses, viz., pH, total soluble solutes (TSS), sensory score, vitamin C and chlorophyll content. With the increase in concentration of wheatgrass juice, TSS and sensory score were found to decrease whereas the pH, vitamin C and chlorophyll content increased. Increase in pomegranate juice concentration resulted in higher pH, TSS, sensory score and vitamin C and lower chlorophyll content whereas increasing concentration of pectin resulted in higher TSS. The optimized values of ingredients were found to be 35% wheatgrass juice, 65% pomegranate juice and 0.1% pectin. Practical Applications Wheatgrass-pomegranate juice is very useful against health issues and combat against various diseases. It can serve the consumers demand at very low cost and can reduce the dependency on the fruits and vegetables to acquire maximum nutrients. So due to potential health benefits of wheatgrass-pomegranate blended juice, it can be commercialized and fulfill the demand of healthy cum functional and therapeutical beverage. [ABSTRACT FROM AUTHOR]

The postharvest quality attributes of ' Hayward' kiwifruit were investigated to find the optimum times and frequencies of calcium chloride ( CaCl2) spray. The vines in two different commercial kiwifruit orchards were sprayed with CaCl2 (1.5%) one, two and three times in 35, 85 and 125 days after full bloom ( DAFB). Fruits were harvested at the maturity stage and thereafter stored at 0C for 90 days and five additional days under marketing conditions as shelf life. The results showed that with a few exceptions, one time and two times CaCl2 sprays had no significant effect on kiwifruit postharvest quality. Thrice CaCl2 sprays (35 + 85 + 125 DAFB) significantly enhanced fruit Ca concentration and improved fruit quality such as firmness, total soluble solid, titratable acidity, total chlorophyll and carotenoid content, and reduced fruit weight loss and decay incidence during cold storage and shelf life. Overall, it is proposed that thrice CaCl2 (1.5%) spray in 'Hayward' kiwifruit orchards could be more appropriate to improve fruit quality and storability. Practical Applications Consumer's acceptance for ripe 'Hayward' kiwifruits is influenced by sugar content, sugar-to-acid ratio, green pulp color and the sensory properties such as texture and appearance. During cold storage, many physicochemical changes will occur in kiwifruits such as weight loss, increase in soluble solid contents, decline in ascorbic acid and cell wall degradation, which significantly affect fruit qualities. Softening plays an important role in textural qualities, consumer acceptability, shelf life and postharvest disease resistance. It is significantly influenced by different preharvest factors. Foliar application of CaCl2 has very important role in improving fruit quality. Calcium participates in cross-linking negative charges, especially on the carboxylic residues of pectin, imparting significant structural rigidity to the wall. Therefore, finding the optimum preharvest CaCl2 spraying time and frequency is very important for orchard management. [ABSTRACT FROM AUTHOR]

The aroma-active compounds and the levels of acrylamide and ascorbic acid in pan-fried potato slices cooked at three different temperatures (i.e., 160, 180 and 210C) and five heating times (i.e., 2, 4, 6, 8 and 12 min) were detected. The aroma-active compounds in potato slices were extracted by solid-phase microextraction and then analyzed by gas chromatography-olfactometry-mass spectrometry. A total of 26 aroma-active compounds were identified. The levels of acrylamide in potato slices were detected by high-performance liquid chromatography-tandem mass spectrometry ( HPLC-MS/ MS). The acrylamide content of the potato slices increased with the increase of pan-frying time and temperature. The levels of ascorbic acid in potato slices were detected by HPLC. The retention rate of ascorbic acid also decreased with the increase of pan-frying time and temperature. The different processing conditions were evaluated after integrating the three aspects of food flavor, safety and nutrition. Practical Applications Fried food such as fried potato slices is deeply loved by consumers; however, due to high-temperature frying, it contains hazardous substances such as acrylamide, and the nutrient content such as ascorbic acid degrades to some extent. In this study, several frying conditions were evaluated comprehensively to find a balance point between best flavor, relatively lower acrylamide content (hazard) and higher retention rate of ascorbic acid (nutrient). This is meaningful to guide people to healthy diet, and it may provide evidence for the development of new technology of potato processing. [ABSTRACT FROM AUTHOR]

In this work, we tested the hypothesis that ascorbic acid (AA) reduces browning of fresh-cut apples (Red Delicious, RD, and Granny Smith, GS), and we investigated the impact of AA on phenylpropanoid metabolism of RD and GS. Apple slices were dipped in a solution of 100 mg/L of chlorine dioxide (ClO2) and ClO2 + 3% AA and stored at 4C for 96 h. Flesh firmness, solid soluble content and browning index, total phenols and flavonoids, and the activity of peroxidase and polyphenol oxidase were monitored upon storage (0, 48 and 96 h). Our results demonstrated that GS is less sensitive to browning and thus more suitable for minimally processed produce. Ascorbate reduces the browning index also in RD, a cultivar largely appreciated by consumers but more prone to browning. AA likely contrasts browning appearance by interacting with peroxidase and polyphenol oxidase and/or promoting the regeneration of phenols and flavonoids. [ABSTRACT FROM AUTHOR]

Sim (Rhodomyrtus tomentosa) fruit is rich in antioxidants including phenolics and ascorbic acid. In this study, maltodextrin was used as encapsulating agent in spray drying of sim juice to yield the powder. The effects of core/wall ratio and inlet temperature of drying agent on the retention of antioxidants during the spray drying of sim juice were investigated. Decrease in core/wall ratio from 1:1 to 1:4 led to lower moisture content of the powder and higher retention of phenolics and ascorbic acid. Further decrease in core/wall ratio from 1:4 to 1:5 reduced the antioxidant retention due to high viscosity of the feed solution. When the inlet temperature of drying agent augmented from 150 to 180C, the moisture content of the powder decreased and the retention of antioxidants increased. Increase in inlet temperature from 180 to 190C had detrimental effect on the antioxidant retention during the spray drying of sim juice. [ABSTRACT FROM AUTHOR]

Pears in syrup in flexible pouches are part of the U.S. Army's Meals Ready-to-Eat rations, which are expected to have a shelf life of 3 years at 26.7C. However, browning during storage was reducing the shelf life. Pear pouches were subjected to complete headspace removal and rotation during retorting for extended shelf life of 45 days at 48.9C. The pears were tested for browning, ascorbic acid and headspace composition during storage. A combination of complete headspace removal and rotation of pouches during retorting increased the acceptability of pear by decreasing ascorbic acid degradation and browning. Aerobic and anaerobic ascorbic acid degradation reactions took place in the pears, with most of the aerobic degradation beginning during retorting. A lag period of several days between different stages of ascorbic acid degradation was detected. Finally, the ascorbic acid loss followed zero-order kinetics, with a reaction rate dependent on the initial concentration. [ABSTRACT FROM AUTHOR]

Apple juice was subjected to ultrasound treatment at 30, 60 and 90% amplitude levels using probe-type sonicator (20 kHz, 20C for 3 min) keeping pulse durations of 5 s on/off, and the samples were stored at 4C for 30 days. Effects of sonication and storage on total soluble solids (TSS), pH, titratable acidity, instrumental color (L*, a*, b*), nonenzymatic browning (NEB), cloud value, ascorbic acid and antioxidant capacity were evaluated. Additionally, sensory characteristics were also investigated. As results, TSS, pH and acidity remained unchanged while significant increases in color values, NEB, cloud value, ascorbic acid and antioxidant capacity were observed in all sonicated samples. Moreover, the consumer panel rated sonicated apple juice samples as most acceptable. Storage study showed significant increase in acidity, color values, NEB and decrease in pH, cloud value, ascorbic acid and antioxidant capacity. The results were further verified by principal component analysis. [ABSTRACT FROM AUTHOR]

Investigations were carried out to determine changes in physicochemical and microbial qualities of oven-dried, sun-dried and freeze-dried Ipomoea aquatica Forsk., a popular leafy vegetable (known as kangkung). Sun drying showed low retention of fat and fiber with insignificant changes in protein content, whereas, freeze-dried samples showed high retention of ascorbic acid. Results of 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay showed higher inhibition in oven-dried samples, followed by freeze-dried and sun-dried samples. In addition, freeze-dried samples retained chlorophyll better among the three dried samples. Total bacteria, yeast and mold counts and Escherichia coli count in kangkung showed significant decrease on drying. [ABSTRACT FROM AUTHOR]

The main objective of this work is to evaluate the physicochemical characteristics of Physalis (Physalis peruviana L.) after pasteurization and shelf life for 21 days at 5C. Pasteurization at 90C for 2 min led to a significant improvement in the organoleptic characteristics of the juice. Pasteurization of juice reduced the ascorbic acid content from 38.90 to 30.20 mg/100 g during shelf life while fresh juice preserved this compound. Heated juice had total phenols and % DPPH (2,2- diphenyl-1-picrylhydrazyl) loss of 20.88 and 28.51%, respectively. The ratio of glucose to fructose in all evaluated juice is almost 1:1, whereas sucrose level was decreased by 25% for fresh juice and 16% for pasteurized juice. Higher negative numerical values of whiteness index were determined on Hunter's scale for the intensity of color. After pasteurization, a 7% increase in viscosity and a 22% decrease in cloud were observed after 21 days of shelf life. [ABSTRACT FROM AUTHOR]

This study investigated the effects of agaro-oligosaccharide treatment on the postharvest quality and biochemical changes of cherry tomatoes (Lycopersicon esculentum Var. cerasiforme). Harvested cherry tomatoes were coated with different concentrations of agaro-oligosaccharides and stored at 12 ± 1C and 80-85% humidity. Sound fruit rate and weight loss, respiration intensity, firmness, titratable acid, total sugar and vitamin C content during cold storage were determined. The sound fruit ratio of cherry tomatoes treated with 160 and 120 mg/kg agarooligosaccharides reached 91 and 90%, respectively, after 14 days of storage at 12 ± 1C, whereas that of the control was only 63%. Agaro-oligosaccharide treatment reduced the consumption of fruit weight, titratable acid and vitamin C contents of cherry tomatoes. In addition, the respiratory peak was delayed and reduced, and fruit firmness was preserved after storage. Scanning electron microscope studies revealed that agaro-oligosaccharides form thin protective films on cherry tomato surfaces. Taken together, our results show that agarooligosaccharide coating can efficiently increase the edible quality and extend the shelf life of cherry tomatoes. [ABSTRACT FROM AUTHOR]

Enzymatic browning is the main cause of quality loss in minimally processed fresh-cut apples and this study was aimed to control it by evaluating the use of a treatment with α-lipoic acid and ascorbic acid on Golden Delicious apples. Also hexanal, an effective natural enhancer of apple odor, was added to the treatment. At the end of the preservation period, colorimetric analysis demonstrated that α-lipoic acid exerts an anti-browning effect comparable with that of ascorbic acid about 60 times more concentrated and, moreover, chemical assays demonstrated its synergistic interaction with this substance. The application of the "antibrowning mix" does not substantially change the volatile profile of the apple slices while the addition of hexanal (0.076 mmol per liter of air) improves it primarily with an increased production of hexyl acetate (about 86% of the average aromatic component), without modifying the fruit respiration. [ABSTRACT FROM AUTHOR]

The onion was first pureed and then added with 0.5% ascorbic acid before it was γ-irradiated at 2 kGy. The puree was then stored at 4, 10 and 27C for up to 28 days. Changes monitored included pH, titratable acidity, total soluble solids, color, total bacteria and yeast counts, organic acids and sensory property of the puree. Results show that the combined treatments reduced the contamination levels of the total bacteria and yeasts, and it helped to stabilize the color, and other physicochemical properties, such as pH, acidity, organic acid composition and contents of cold-stored onion puree. This study has shown that onion puree kept the initial color of fresh onion puree after 2 kGy γ-irradiation if it contained 0.5% ascorbic acid and storage at 4C for 28 days. [ABSTRACT FROM AUTHOR]

The present study investigated the osmotic dehydration ( OD) of mangoes cv. Palmer, dehydrated in a sucrose solution with added ascorbic acid ( AA), aiming to evaluate the influence of the process variables (sucrose concentration, AA concentration and time) on vitamin C, water, sugars and total phenolic compound ( TPC) contents by way of an analysis of the effects and the variance of the factors. The sucrose concentration did not affect the vitamin C content, but the AA concentration in the solution and the process time exerted a positive influence on this response. The addition of AA also presented a significant positive effect on the TPC contents because this vitamin interferes with the quantification of the TPC. On discounting the interferences, no losses of phenolic compounds were found. Impregnation with vitamin C during OD was shown to be effective in obtaining minimally processed mangoes with high nutritional value. Practical Applications Osmotic dehydration ( OD) in sugar solutions can be applied to fresh-cut fruits as a treatment prior to drying or freezing, reducing water content and increasing sugar content, as well as impregnating some substances of interest, in such a way as to obtain the desired product. OD can be suitable for minimally processed fresh-cut fruits and vegetables, if applied in bland processing conditions, with the aim of extending the shelf life and enhancing the characteristics of the product. In the present work, impregnation with vitamin C during OD was shown to be effective in obtaining osmotically dehydrated mangoes with high nutritional value, without having to necessarily use high sugar solution concentration. It suggests that the process has a promising application to minimally processed mangoes in combination with other conservation methods such as refrigeration and modified atmospheres. [ABSTRACT FROM AUTHOR]

Carrot juice samples treated with pulsed electric fields ( PEF) of electric field intensity of 25 kV/cm and treatment time of 144.6 μs ( PEF1) and 433.8 μs ( PEF2) and thermal pasteurization ( TP) treatment of 90C for 1 min were evaluated for physicochemical properties and microbial inactivation. The PEF1 and PEF2 treated carrot juice retained higher amounts of ascorbic acid, α-carotene, β-carotene and lutein than the TP-treated carrot juice. The PEF-treated carrot juices were not significantly ( P > 0.05) different in pH and ° Brix compared to the control, while the TP-treated juices were significantly different in ° Brix and total acidity compared to the control. The PEF2 was comparable with the TP for inactivation of aerobic bacteria and mold in carrot juice. Practical Applications Pulsed electric field ( PEF) can be used as a nonthermal pasteurization method to inactivate microorganisms and enzymes in liquid food and it preserves the physiochemical and sensory properties, and nutritional value of liquid food. Our study showed that PEF treatment was more efficient in preserving some physicochemical and quality properties of carrot juice compared to conventional heat pasteurization. [ABSTRACT FROM AUTHOR]

Degradation of ascorbic acid ( AA) in Zhanhua winter jujube stored at selected temperatures under continuous light and darkness conditions was described by first-order kinetics and Weibull distribution function, and the temperature dependence of AA loss was studied by the Arrhenius equation. The high correlation coefficients ( R2 > 0.99) indicated the acceptability of Weibull model for predicting the degradation of AA. Activation energy was determined to be 10.586 and 11.868 kcal/mol under continuous light condition and 12.636 and 13.190 kcal/mol under continuous darkness condition according to first-order and Weibull models, respectively. This study revealed that the loss of AA in continuous darkness was more temperature-dependent than the other samples. In continuous light, AA degradation may be favored even if at low temperatures. Therefore, a low temperature and continuous darkness condition is recommended to preserve AA content in jujube fruits during postharvest storage. Practical Applications This paper described the degradation of ascorbic acid ( AA) of Chinese winter jujube during storage under different temperatures and continuous light and darkness conditions using first-order kinetics and Weibull distribution function. The results showed that the degradation of AA during storage was well described by the Weibull distribution function, and a low temperature and continuous darkness condition was preferred to preserve AA. Results of this study will contribute to preserving AA content in jujube and other fruits during postharvest storage. [ABSTRACT FROM AUTHOR]

Changes in antioxidants, rehydration ratio and browning index of tomato slices (raw and blanched) coated with gum arabic of different concentrations (1, 5 and 10%) and dried by sun (40 ± 1 C) or air (80 C) were monitored during storage (6 months) at 24 ± 1 C. Sun- and air-drying of raw and blanched slices significantly ( P ≤ 0.05) increased the total phenolics, flavonoids and lycopene contents but significantly ( P ≤ 0.05) decreased ascorbic acid. Storage of dried coated raw and blanched slices increased total phenolics compared to uncoated. Flavonoids, ascorbic acid, lycopene and rehydration ratio were significantly ( P ≤ 0.05) decreased. However, coating of raw and blanched slices reduced the level of losses in antioxidants, color and rehydration ratio during drying and storage. As the concentration of gum arabic increased, the rate of reduction in antioxidants, color and rehydration ratio decreased, and there was a remarkable increase in some antioxidants during storage. Practical Applications Limited shelf life and loss in quality are major problems in marketing of fresh tomatoes. An ideal preservation method should increase the shelf life of tomatoes without causing notable loss of quality. Dehydration of tomato slices had a great impact on the constituents of the slices, but application of surface edible coating prior to dehydration reduced losses in fruit composition and kept the quality attributes of the final product. [ABSTRACT FROM AUTHOR]

Factors affecting ultraviolet ( UV) radiation-induced degradation of patulin in a malic acid model system, apple cider and apple juice were studied. First-order rate constants (cm2/J) in the model system were not significantly ( P > 0.05) affected by pH (3.0-3.6), initial patulin concentration (0-1000 μg/ L), glucose (0-10%), sucrose (0-10%) and ascorbic acid (0-100 mg/ L). Tannic acid (0-1 g/ L) reduced patulin degradation while fructose (0-10%) accelerated it. Although suspended particles yielding nephelometric turbidity units values between 0 and 100 did not affect patulin degradation, higher turbidity levels in unfiltered apple cider reduced degradation rates. Even in clarified apple juice, the UV dose required for 50% patulin reduction in apple juice (4.62 J/cm2) was higher than that required for a 5-log reduction of Escherichia coli O157: H7. Therefore, achieving efficient UV reduction of patulin in apple juice products, without quality losses, may require particulate filtration, phenolic adsorption treatments, and addition of compounds that accelerate patulin degradation. Practical Applications This study demonstrates that apple juice constituents affect patulin degradation during ultraviolet ( UV) processing. High turbidity levels in apple cider suggest that this technology may be impractical for this product. UV irradiation can be used to decrease patulin levels in clarified apple juice, although the required dose levels remain higher than that required for 5-log reduction of human pathogens. Filtration, adsorption treatments that lower levels of UV scattering and absorbing suspended particles and polyphenols can result in substantially greater patulin degradation during UV processing. Because fructose had an accelerating effect on patulin reduction in the model system studied, addition of high-fructose sweeteners to apple beverages prior to UV processing may result in further patulin reductions. [ABSTRACT FROM AUTHOR]

The effects of ultrafiltration with different molecular weight cut-off ( MWCO) membranes and concentration level on the L-ascorbic acid ( AA) and total anthocyanin contents ( TAC) of Moro blood orange juice were investigated. Ultrafiltration was carried out with three different MWCO polyethersulfone membranes, i.e., 30, 50 and 100 kDa. The clear blood orange juice was concentrated to three different soluble solid values (approximately 45, 55 and 65°Bx) and the reaction kinetics ( k value) and half-life times ( t1/2) were calculated using changes in the TAC and AA content, depending on the degree of concentration. According to the results, the most suitable membrane was found to be 100-kDa MWCO membrane; TAC, AA and total phenolic contents of the permeate were found to be 150.63 mg cyn-3-glu/L, 39.97 mg/100 mL and 1,135.17 mg gallic acid equivalent/L, respectively. TAC and AA content of the samples were decreased with the increasing concentration level. Practical Applications Ultrafiltration process is commonly used in clear fruit juice production, e.g., apple, grape and sour cherry juice, whereas it is a new process in blood orange juice production. In this study, different molecular weight cut-off ( MWCO) membranes were used. These membranes have not been used in the ultrafiltration of blood orange juice. In addition, the effects of ultrafiltration and concentration on the L-ascorbic acid and total anthocyanin contents were investigated. The results of this study can gain useful contributions to the literature and fruit juice industry. Thus, optimum MWCO in the ultrafiltration can be used for the production of clear blood orange juice, including maximum functionality in the technology. [ABSTRACT FROM AUTHOR]

The shelf life of the organic passion fruit pulp, both fresh and pasteurized at 70C and 90C and stored under refrigeration, was evaluated. The heat treatment did not affect the sensory and physicochemical characteristics of the pasteurized pulps when compared with the fresh pulp, except for the ascorbic acid content. The pulps were also microbiologically safe. The pulps pasteurized at 70 and 90C were suitable for consumption for a minimum shelf-life period of 207 days of storage under refrigeration and for the fresh pulp it was attributed a shelf-life period of 60 to 90 days. The pulp pasteurized at 70C showed higher acceptance scores for all the attributes and purchase intention scores, suggesting a more stable behavior and higher sensory quality. Practical Applications This work intended to evaluate the influence of the minimum pasteurization on the sensory acceptance and microbiological and physicochemical characteristics of the organic passion fruit pulp stored under refrigeration, with the aim to identify the shelf life. Heat treatment is one of the processes used for food preservation. Lower pasteurization temperature than that used by the Brazilian industries and storage under refrigeration showed to be appropriate for passion fruit pulp quality. In this way, the microbiological, physicochemical and sensory features of passion fruit were preserved. This work can be used as a reference for passion fruit pasteurization, which is able to increase the shelf life of this fruit while preserving its desirable original features. [ABSTRACT FROM AUTHOR]