UV-C treatments enhance antioxidant activity, retain quality and microbial safety of fresh-cut paprika in MA storage

2015 ◽  
Vol 56 (3) ◽  
pp. 324-329 ◽  
Author(s):  
In-Lee Choi ◽  
Tae Jong Yoo ◽  
Ho-Min Kang
Keyword(s):  
Antioxidant Activity ◽  
Microbial Safety ◽  
Fresh Cut ◽  
Uv C

scholarly journals Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine

2019 ◽  
pp. 1053-1060
Author(s):  
Luciana da Silva Borges ◽  
Giuseppina Pace Pereira Lima ◽  
Francisco Artés ◽  
Manoel Euzébio de Souza ◽  
Luís de Souza Freitas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Activities ◽  
Minimally Processed ◽  
Clear Trend ◽  
High O2 ◽  
Antioxidant Concentration ◽  
Fresh Cut ◽  
Uv C

Nectarine contain relevant amounts of antioxidants, including hydroxycinnamic acids, flavan-3-ols, flavonols, anthocyanins, procyanidins, and carotenoids. The aim of this research was to compare the efficiency of DPPH and FRAP assays to estimate antioxidant activities contents in nectarine minimally processed. Moreover, separation of organic acids, phenolic compounds and carotenoids were done by HPLC. Nectarine fruits ‘R48’ cv. were hand harvested, with 80% of their reddish coloration. The following treatments were applied: Control; 1% citric acid + 1% calcium chloride as anti-browning (AB) agent; 4 KJ m-2 UV-C radiation; 8 KJ m-2 UV-C; 12 KJ m-2 UV-C ; AB +  95 kPa O2 (High O2); AB + 4 KJ m-2 UV-C + High O2; AB + 8 kJ m-2 UV-C + High O2 and AB + 12 KJ m-2 UV-C + High O2. We determined antioxidant activity to DPPH; antioxidant activity to FRAP; total phenols and HPLC-DAD analyses. In general the DPPH showed higher efficiency of antioxidant concentration in comparison with FRAP in minimally processed nectarines. There was clear trend in phenolic content in fresh-cut nectarine the treatment AB + 8 kJ m-2UV-C + High O2. The 22 minimally processed nectarine phenolic compounds were studied and quantified by HPLC, being detected: Hydroxycinnamates, flavonols, and anthocyanins. These results allow to conclude that the most abundant compounds found in this study of fresh-cut nectarine were chlorogenic acid, caffeic acid and ellagic acid with HPLC chromatograms were recorded at 280 nm, quercentin 3-galactoside, quercetin 3- Xyloside at 340nm and Cyanidin 3- glucoside at 510nm.

scholarly journals UV-C Radiation on Fresh Cut Vegetables Quality

2015 ◽  
Vol 6 (2) ◽  
pp. 1
Author(s):  
Rita de Cássia Mirela Resende Nassur ◽  
Ana Carolina Vilas Boas ◽  
Rafaella Araújo Zambaldi Lima ◽  
Luiz Carlos Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Cold Room ◽  
Significant Difference ◽  
Fresh Cut ◽  
And Control ◽  
Uv C ◽  
Irradiation Process

<p>Fresh cut vegetables are products with convenience for consumers, but with a short shelf-life and lower levels of bioactive compounds, when compared to unprocessed vegetables. The aim of this study was to evaluate the influence of UV-C radiation on quality, phenolic compounds and antioxidant activity of different fresh cutted vegetables. Nine different vegetables (tomato, onion, bell pepper, zucchini, red cabbage, cauliflower, carrot, beets and potato) were minimally processed and the control and irradiated (UV-C - 4,10 KJ m2 ) treatments were placed in a cold room for 72 hours. The following parameters were evaluated: color (L*, a*, b*, Chroma and ºHue), total soluble solids, titratable acidity, antioxidant activity (DPPH and β-carotene methods) and total phenolics. The UV-C did not influenced the quality parameters, with no significant difference between treated and control samples in vegetables after irradiation process. Tests including microbiology analysis and quality during storage of vegetables after irradiation are suggested, since the quality parameters, desirable for consumers, were not influenced.</p><p> </p>

Quality Changes of Fresh-Cut Watermelon During Storage as Affected by Cut Intensity and UV-C Pre-treatment

2021 ◽  
Vol 14 (3) ◽  
pp. 505-517
Author(s):  
Francisco Artés-Hernández ◽  
Pedro Antonio Robles ◽  
Perla A. Gómez ◽  
Alejandro Tomás-Callejas ◽  
Francisco Artés ◽  
...  
Keyword(s):  
Quality Changes ◽  
Fresh Cut ◽  
Pre Treatment ◽  
Uv C

UV-C irradiation inhibits surface discoloration and delays quality degradation of fresh-cut stem lettuce

LWT ◽  
2021 ◽  
pp. 111533
Author(s):  
Cong Han ◽  
Wenna Zhen ◽  
Qingmin Chen ◽  
Maorun Fu
Keyword(s):  
Quality Degradation ◽  
Fresh Cut ◽  
Uv C

scholarly journals UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries

2019 ◽  
Vol 156 ◽  
pp. 110945 ◽  
Author(s):  
Meilin Li ◽  
Xiaoan Li ◽  
Cong Han ◽  
Nana Ji ◽  
Peng Jin ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Fresh Cut ◽  
Uv C

Quality Improvement of Fresh-Cut Endive (Cichorium endivia L.) and Recycling of Washing Water by Low-Dose UV-C Irradiation

2016 ◽  
Vol 9 (12) ◽  
pp. 1979-1990 ◽  
Author(s):  
Florian Hägele ◽  
Simone Nübling ◽  
Ralf M. Schweiggert ◽  
Svenja Baur ◽  
Agnes Weiss ◽  
...  
Keyword(s):  
Quality Improvement ◽  
Low Dose ◽  
Cichorium Endivia ◽  
Fresh Cut ◽  
Uv C ◽  
Washing Water

scholarly journals Quality of strawberries subjected to pre-harvest UV-C radiation

2021 ◽  
Vol 56 ◽  
Author(s):  
Izabel Camacho Nardello ◽  
Rufino Fernando Flores Cantillano ◽  
Jardel Araújo Ribeiro ◽  
Gerson Kleinick Vignolo ◽  
Marcelo Barbosa Malgarim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Vitamin C ◽  
Fragaria X Ananassa ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Single Factor ◽  
Solids Content ◽  
Uv C

Abstract The objective of this work was to evaluate the influence of the use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry (Fragaria x ananassa) cultivation, on the physicochemical and phytochemical parameters of the fruits. The used experimental design was completely randomized, in a single-factor arrangement with 11, 19, 29, and 39 UV-C applications and without UV-C application. The hue of the fruits was smaller at the end of the study period. pH varied in strawberries that received 39 applications of UV-C, and the soluble solids content differed with 19 applications. Antioxidant activity was lower in fruits with 11, 19, and 29 UV-C applications, whereas vitamin C content was lower only in fruits that received 29 applications. The use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry cultivation, affects the physicochemical and phytochemical parameters of the fruits, but does not cause losses in their quality.

Sign in / Sign up

Export Citation Format

Share Document