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143 results on '"Pristijono, Penta"'

4. Utilising Response Surface Methodology to Optimise Food Additives and Treatments Reduces Disease Caused by Penicillium digitatum and Penicillium italicum in 'Valencia' Oranges.

Author

Archer, John, Pristijono, Penta, Vuong, Quan V., Palou, Lluís, and Golding, John B.

Subjects
PENICILLIUM digitatum, RESPONSE surfaces (Statistics), APPLE blue mold, ORANGES, FOOD additives, THERAPEUTICS, POSTHARVEST diseases
Abstract

Penicillium digitatum and Penicillium italicum are responsible for citrus green and blue moulds (GM and BM), respectively, which are major citrus postharvest diseases. The aim of this study was to develop an optimal dipping mixture of an aqueous solution of different food additives: sodium bicarbonate (SB), sodium benzoate (SBen), and potassium sorbate (PS), in combination with heat, to control GM and BM using response surface methodology. The ranges of SB (0.0%, 3.0%, 6.0%), SBen (0.0%, 0.5%, 1.0%), PS (0.0%, 0.5%, 1.0%) and temperature (20 °C, 35 °C, 50 °C) with a dipping time of 60s were tested for their impact on GM and BM on artificially inoculated oranges. Within these tested ranges, SB reduced GM severity and incidences of both GM and BM. PS affected BM severity and incidence, but not GM. SBen and temperature did not have impact on GM and BM. The most suitable food additive concentrations were identified to be 4.7% SB, 1.0% SBen and 0.7% PS, with a dipping solution temperature of 50 °C. This treatment was shown to reduce GM and BM incidence from 85 and 86% on control fruit dipped in tap water at 20 °C to 3 and 10%, respectively. Additionally, the severity of GM and BM was reduced from 64 and 26 mm on control fruit to <1 and 2.8 mm, respectively. [ABSTRACT FROM AUTHOR]

Published
2024
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5. Potential Control of Postharvest Fungal Decay of Citrus Fruits by Crude or Photochemically Changed Essential Oils – a Review.

Author

Rahman, Mohammad M., Wills, Ron B.H., Bowyer, Michael C., Golding, John B., Kirkman, Timothy, and Pristijono, Penta

Subjects
CITRUS fruits, ESSENTIAL oils, ANTIFUNGAL agents, CHEMICAL resistance, MYCOSES, POSTHARVEST diseases
Abstract

Limiting postharvest losses of fruit from fungal attack is a major priority. While synthetic chemical fungicides are efficacious, the development of chemical resistance and consumer concerns are driving reinvestigation of natural antimicrobial agents. This review emphasizes the control of postharvest decay in citrus fruits with the use of some most common essential oils (EO), the efficacy of EOs in combating fungal infection in both in vitro and in vivo models, and the mode of action of EOs along with the potency of photochemical by-products that have also been investigated as antifungal agents. [ABSTRACT FROM AUTHOR]

Published
2024
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14. Huangjing—From medicine to healthy food and diet

Author

Shi, Yan, primary, Liu, Jingjing, additional, Si, Dun, additional, Golding, John B., additional, Pristijono, Penta, additional, Li, Yongxin, additional, He, Fule, additional, Zhang, Xinfeng, additional, Han, Zhigang, additional, Wu, Lingshang, additional, Chen, Donghong, additional, and Si, Jinping, additional

Published
2023
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36. Optimizing conditions for the development of a composite film from seaweed hydrocolloids and pectin derived from a fruit waste, gac pulp.

Author

Thuy Thi Bich Tran, Quyen Le Vu, Pristijono, Penta, Kirkman, Tim, Minh Huu Nguyen, and Quan Van Vuong

Subjects
EDIBLE coatings, HYDROCOLLOIDS, PECTINS, FRUIT, PLASTICS in packaging, FOOD preservation
Abstract

Recently, edible films and coatings have received more attention instead of plastic packaging. Pectin prepared from gac pulp, a waste generated from gac oil production, was used to prepare edible films combined with seaweed hydrocolloids. This study aimed to investigate the impact of sodium alginate (SA), kappa-carrageenan (KC), and gac pulp pectin (GPP) on the physical, barrier, and mechanical properties of the resultant films. The optimum formula with the best characteristics was identified using Response Surface Methodology (RSM). Results revealed that most of the film properties were significantly influenced by seaweed hydrocolloids, while GPP significantly affected color properties. Besides, the interaction between GPP and seaweed hydrocolloids affected the water vapor permeability and mechanical properties. The optimum formula was SA of 1.28% w/v, KC of 0.58% w/v, and GPP of 0.25% w/v. The result suggests that this formula has the potential as an edible film for further applications in foods. Novelty impact statement: A composite edible film with great physical and mechanical properties can be developed from an optimal formulation of sodium alginate, kappa-carrageenan, and gac pulp pectin, derived from a waste of the oil production. This film is potentially applied for coating and preservation of foods to improve their properties and shelf-life. [ABSTRACT FROM AUTHOR]

Published
2021
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45. Microwave irradiation enhances the in vitro antifungal activity of citrus by-product aqueous extracts against Alternaria alternata

Author

Papoutsis, Konstantinos, primary, Vuong, Quan V., additional, Tesoriero, Len, additional, Pristijono, Penta, additional, Stathopoulos, Costas E., additional, Gkountina, Stela, additional, Lidbetter, Fiona, additional, Bowyer, Michael C., additional, Scarlett, Christopher J., additional, and Golding, John B., additional

Published
2018
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