Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices

2010 ◽  
Vol 57 (1) ◽  
pp. 52-60 ◽  
Author(s):  
Encarna Aguayo ◽  
Cecilia Requejo-Jackman ◽  
Roger Stanley ◽  
Allan Woolf
Keyword(s):  
Antioxidant Activity ◽  
Apple Slices ◽  
Storage Atmosphere ◽  
Fresh Cut ◽  
And Storage

Respiration and Storage Quality of Fresh-Cut Apple Slices Immersed in Sugar Syrup and Orange Juice

2017 ◽  
Vol 10 (11) ◽  
pp. 2081-2091 ◽  
Author(s):  
Guido Rux ◽  
Oluwafemi J. Caleb ◽  
Antje Fröhling ◽  
Werner B. Herppich ◽  
Pramod V. Mahajan
Keyword(s):  
Orange Juice ◽  
Storage Quality ◽  
Sugar Syrup ◽  
Apple Slices ◽  
Fresh Cut ◽  
And Storage

scholarly journals Quality of Watermelon Juice Concentrated by Forward Osmosis and Conventional Processes

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1568
Author(s):  
Rebecca R. Milczarek ◽  
Carl W. Olsen ◽  
Ivana Sedej
Keyword(s):  
Antioxidant Activity ◽  
Large Scale ◽  
Citrullus Lanatus ◽  
Forward Osmosis ◽  
Soluble Phenolics ◽  
Nutritional Components ◽  
Watermelon Juice ◽  
Juice Concentrate ◽  
And Storage

Watermelon (Citrullus lanatus) juice is known for its refreshing flavor, but its high perishability limits its availability throughout the year. Watermelon juice concentrate has extended shelf-life and lower transportation and storage costs, but the conventional thermal evaporation process for concentrating juice degrades the nutritional components and sensory quality of the product. Thus, in this work, a large-scale, non-thermal forward osmosis (FO) process was used to concentrate fresh watermelon juice up to 65°Brix. The FO concentrate was compared to thermal concentrate and fresh juices, and to commercially available refrigerated watermelon juices, in terms of lycopene and citrulline content, total soluble phenolics, antioxidant activity, and sensory properties. The FO concentrate had statistically similar (p < 0.05) levels of all the nutrients of interest except antioxidant activity, when compared to the thermal concentrate. The reconstituted FO concentrate maintained the same antioxidant activity as the raw source juice, which was 45% higher than that of the reconstituted thermal concentrate. Sensory results showed that reconstituted FO concentrate resulted in highly liked juice, and it outperformed the reconstituted thermal concentrate in the sensory hedonic rating. This work demonstrates the possibility to produce a high-quality watermelon juice concentrate by forward osmosis.

scholarly journals Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 815 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Beatriz Gullón ◽  
Mirian Pateiro ◽  
Igor Tomasevic ◽  
Ruben Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oxidative Reactions ◽  
Health Related ◽  
Processing And Storage ◽  
And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

Influence of 1-Methylcyclopropene and Storage Atmosphere on Changes in Volatile Compounds and Fruit Quality of Conference Pears

2005 ◽  
Vol 53 (25) ◽  
pp. 9781-9789 ◽  
Author(s):  
Anna Rizzolo ◽  
Paola Cambiaghi ◽  
Maurizio Grassi ◽  
Paola Eccher Zerbini
Keyword(s):  
Volatile Compounds ◽  
Fruit Quality ◽  
Storage Atmosphere ◽  
And Storage

scholarly journals Effects of Cultural Variety and Storage Temperatures on the Changes in Quality of Fresh-cut Sweet Pepper Fruit

1997 ◽  
Vol 23 (5) ◽  
pp. 243-251
Author(s):  
Kazuhiro ABE ◽  
Koichi YOSHIMURA ◽  
Yanfei ZHOU ◽  
Hiroshi KUROOKA
Keyword(s):  
Sweet Pepper ◽  
Pepper Fruit ◽  
Fresh Cut ◽  
And Storage ◽  
Storage Temperatures

scholarly journals Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life

2021 ◽  
Vol 2 (3) ◽  
pp. 677-690
Author(s):  
Jeovan A. Araujo ◽  
Yvonne J. Cortese ◽  
Marija Mojicevic ◽  
Margaret Brennan Fournet ◽  
Yuanyuan Chen
Keyword(s):  
Antimicrobial Activity ◽  
Young’S Modulus ◽  
Calcium Chloride ◽  
Young's Modulus ◽  
Fungal Growth ◽  
Thermoplastic Starch ◽  
Packaging Material ◽  
Apple Slices ◽  
Fresh Cut

Calcium chloride (CaCl2) has been widely used to maintain the quality of fresh-cut fruits and vegetables because it stabilizes and strengthens the membrane system against fungal attacks. It is mainly applied via spray coating and dip coating techniques. This study explored a method of incorporating calcium chloride extracted from eggshells in a packaging material, thermoplastic starch (TPS), via a hot-melt extrusion process. The composites were characterized by FTIR, DSC, SEM-EDX and tensile testing. FTIR confirmed the chemical reactions between CaCl2 and TPS. DSC results showed a significant decrease in the heat of fusion by adding 20 wt% of CaCl2 content in TPS, indicating a drop in the degree of crystallinity. The Young’s modulus of TPS was not significantly affected by the incorporation of 10 wt% CaCl2 (P = 0.968), but reduced notably with the addition of 20 wt% CaCl2 (P = 0.05), indicating the plasticizer effect of the CaCl2. Physiochemical analysis of fresh-cut apple slices was assessed. Samples placed on the surface of the TPS/CaCl2 composites displayed less pH reduction, reduced antioxidant activity, more weight loss and increased reducing sugar compared to the samples placed on the surface of virgin TPS films. CaCl2 released from the TPS/CaCl2 films was measured and their antimicrobial activity was confirmed by bacterial inhibitory growth assessment. Fungal growth was observed on apple slices placed on virgin TPS film by day 21 while apple slices placed on TPS/CaCl2 20 wt% composites did not support any fungal growth for 28 days. In summary, TPS and eggshell-extracted CaCl2 showed the ability to maintain the quality of fresh-cut apples, and TPS/CaCl2 10 wt% composite could be a good option as a packaging material for fresh-cut fruits due to active antimicrobial activity and maintained Young’s modulus.

scholarly journals The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

2021 ◽  
Vol 9 (11) ◽  
pp. 2404
Author(s):  
Qian Zhao ◽  
Shihua Tang ◽  
Xiang Fang ◽  
Zhuo Wang ◽  
Yu Jiang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Analysis ◽  
Lower Weight ◽  
Scavenging Capacity ◽  
Effective Inhibition ◽  
Apple Slices ◽  
Fresh Cut ◽  
Dpph Scavenging ◽  
Qualitative Characteristics

In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with L. plantarum BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with L. plantarum BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, L. plantarum BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, L. plantarum BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.

scholarly journals Nutritional Losses in Fruits and Vegetables as a Function of Postharvest Handling and Storage

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 693f-693
Author(s):  
Eric A. Curry
Keyword(s):  
Nutritional Quality ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Dietary Recommendations ◽  
The World ◽  
Storage Atmosphere ◽  
Postharvest Handling ◽  
Time Changes ◽  
And Storage

Present dietary recommendations for fruits and vegetables should be based on the bioavailability of essential nutrients at the time of optimum harvest. Few people, however, are fortunate enough to have available freshly harvested produce all year. With the development of improved postharvest technology, shelf life has increased dramatically in many parts of the world. How does the nutritional quality of fruits and vegetables change with increasing storage time, changes in storage atmosphere, different postharvest processes? Do these changes have an impact on dietary recommendations? Apples are capable of being stored for up to 12 months with properly managed temperature and storage atmosphere. Because information regarding this subject is lacking for apple (and many other fruits and vegetables), perhaps a model can be developed based on work with other commodities to help us understand the nutritional changes associated with different postharvest treatments.

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