Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage

2021 ◽  
pp. 108201322110561
Author(s):  
Dandan Huang ◽  
Caiyun Wang ◽  
Shuhua Zhu ◽  
Raheel Anwar ◽  
Zahoor Hussain ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Sodium Alginate ◽  
Phenylalanine Ammonia Lyase ◽  
Combined Treatment ◽  
Total Phenolic ◽  
Combined Application ◽  
Natural Polysaccharide ◽  
Film Forming ◽  
Fresh Cut

Fresh-cut peaches are susceptible to browning when exposed to air. Reducing the browning is important to maintain the quality of the fresh-cut peaches. Nitric oxide (NO) as the signal factor can improve the antioxidant capacity of organisms; sodium alginate (SA) is a natural polysaccharide with good antibacterial and film-forming properties. The study aimed to investigate the antioxidant and anti-browning activities of combined application of sodium alginate and nitric oxide on peaches slices preservation. The activities of some browning-related enzymes and antioxidant enzymes and the content of reactive oxygen species (ROS) and some browning-related components in fresh-cut peaches were determined. Results showed that combined treatment of 1% SA  +  10 μmol L−1 NO slowed down the decrease in firmness, L*, and SSC, restrained the increase in browning degree and the activities of polyphenol oxidase, phenylalanine ammonia-lyase, peroxidase, and lipoxygenase. At the same time, it reduced the accumulation of O2•–, ·OH, H2O2, malondialdehyde, and total phenolic, and increased the activities of catalase and superoxide dismutase in peach slices. Overall, it was concluded that treatment with 1% SA  +  10 μmol L−1 NO maintained quality and extended storage life of fresh-cut peaches.

scholarly journals Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1252
Author(s):  
Kandasamy Saravanakumar ◽  
Anbazhagan Sathiyaseelan ◽  
Arokia Vijaya Anand Mariadoss ◽  
Ramachandran Chelliah ◽  
Xiaowen Hu ◽  
...  
Keyword(s):  
Bacterial Colonization ◽  
Antioxidant Properties ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Bell Pepper ◽  
Microbial Colonization ◽  
Lactobacillus Rhamnosus Gg ◽  
Combined Application ◽  
Fresh Cut

This work analyzed the individual and combined effects of biochemical additives and probiotic strain Lactobacillus rhamnosus GG on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively) stored at two different temperatures (4 °C and 15 °C) for 15 days. The results revealed that the combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP. Total bacterial colonization was found to be higher in R-FCBP (1188.09 ± 9.25 CFU g−1) than Y-FCBP (863.96 ± 7.21 CFU g−1). The storage at 4 °C was prevented 35.38% of microbial colonization in FCBP. Importantly, the L. rhamnosus GG count remained for up to 12 days. Moreover, the combined inoculation of the biochemical additives and L. rhamnosus GG treatments (T3) maintained the quality of R- and Y-FCBP for up to 12 days at 4 °C without any loss of antioxidant properties. This work reports the successful utilization of L. rhamnosus GG as a preservative agent for maintaining the quality of FCBP by preventing microbial colonization.

Improved quality of a vitamin B12-fortified ‘ready to blend’ fresh-cut mix salad with chitosan

2017 ◽  
Vol 23 (6) ◽  
pp. 513-528 ◽  
Author(s):  
Francisco Artés-Hernández ◽  
Anna Carolina Formica-Oliveira ◽  
Francisco Artés ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Vitamin B12 ◽  
Storage Time ◽  
Daily Intake ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Chitosan Coating ◽  
Total Antioxidant ◽  
Fresh Cut ◽  
Subsequent Storage

A vitamin B12-fortified (0.25 mg L−1) chitosan (10 g L−1) coating was applied to a ready-to-blend fresh-cut salad including melon, pineapple and carrot, which was stored at 5 ℃ up to nine days. Uncoated samples were used as control while the vitamin B12 effect was compared to non-fortified chitosan-coated samples. Beverages were prepared on blending days 0, 4, 7 and 9 with subsequent storage at 5 ℃ for 0, 24 and 48 h. Physicochemical quality of fresh blended beverages was well preserved throughout storage. The chitosan coating highly reduced epiphytic microflora growth and polyphenoloxidase/peroxidase activities. No relevant variations of total phenolic contents were observed between different fresh blended beverages. However, its total antioxidant capacity reported after blending was lower as storage time of ready-to-blend samples increased. Fortified samples showed a vitamin B12 content of 8.6 µg kg−1 on processing day, ensuring 200 mL of such beverage the recommended daily intake of this vitamin. In conclusion, a ready-to-blend fruit/vegetable mix, fortified with vitamin B12, was developed with a shelf life of nine days at 5 ℃ showing the prepared beverages good quality during subsequent storage for 48 h at 5 ℃.

scholarly journals Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1712
Author(s):  
Geun-Hyang Kim ◽  
Chae-Lim Lee ◽  
Ki-Sun Yoon
Keyword(s):  
Foodborne Pathogens ◽  
Combined Treatment ◽  
Cherry Tomato ◽  
Light Emitting ◽  
Quality Properties ◽  
Bactericidal Efficacy ◽  
Negative Effect ◽  
Fresh Cut ◽  
Positive Effect

This study investigated the combined bactericidal efficacy of slightly acidic electrolyzed water (SAEW), fumaric acid (FA), and ultravioletC waterproof light-emitting diodes (UVC W-LED) for the control of Staphylococcus aureus and Listeria monocytogenes in fresh-cut fruits. Cherry tomato, grape, apple, and pineapple were inoculated with S. aureus and L. monocytogenes and then washed with 30 ppm SAEW containing 0.5% FA in a container equipped with two UVC W-LEDs. Behaviors of S. aureus and L. monocytogenes and quality properties of fresh-cut fruits were monitored after storage at 10 °C and 15 °C for 7 days. The most effective reductions of S. aureus (1.65 log CFU/g) and L. monocytogenes (2.63 log CFU/g) were observed in the group with the combined treatment of SAEW + FA and UVC W-LED. At 10 °C and 15 °C, populations of both pathogens in the combined treatment group were lower than those in a control. Combined treatment showed no negative effect on moisture retention in the fruit. Moreover, visual changes were less significant than in the control. These results demonstrate that the combined treatment can improve the microbial safety and the quality of fruits. If it is properly used in the sanitizing step of the fresh produce industry, a positive effect can be expected.

Effect of Packaging Conditions on Physiology Quality and Shelf-Life of Fresh-Cut Kiwifruit

2011 ◽  
Vol 233-235 ◽  
pp. 1985-1988 ◽  
Author(s):  
Wei Li Li ◽  
Xi Hong Li ◽  
Ya Jun Sun ◽  
Yao Tang ◽  
Yu Qian Jiang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Phenolic Content ◽  
Life Quality ◽  
Total Phenolic ◽  
Modified Atmospheres ◽  
Fresh Cut ◽  
Over Time ◽  
Quality And Shelf Life

Impacts of packaging conditions on shelf-life quality of fresh-cut ‘Lushanxiang’ kiwifruit were investigated during 12 d of storage at 4 °C. Fruit slices were wrapped in 64 μm polypropylene (PP) film flushing with high CO2 (40% or 10%) atmosphere or passive modified atmospheres (air). Measurements of firmness, total phenolic content, chlorophyll and microbial growth were evaluated over time. Active packaging with the initial 10% CO2 plus 5% O2 was the most effective in maintaining flesh firmness, total phenolic and chlorophyll content, which was still 11N, 0.75 mg/mL and 0.09 mg/g respectively. Both 40% and 10% CO2 active modified packaging significantly inhibited the microbial grows. Further researches are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon of fresh-cut kiwifruits.

scholarly journals Effect of Chitosan/Nano-TiO2 Composite Coating on the Postharvest Quality of Blueberry Fruit

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 512
Author(s):  
Yage Xing ◽  
Shuang Yang ◽  
Qinglian Xu ◽  
Lin Xu ◽  
Dan Zhu ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Composite Coating ◽  
Combined Treatment ◽  
Edible Coating ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Nano Tio2

Blueberries are a rich source of health-promoting compounds such as vitamins and anthocyanins and show a high antioxidant capacity. Thus, considerable commercial and scientific interest exists in prolonging its postharvest life to meet the year-round demand for this fruit. In this investigation, the effect of a chitosan-based edible coating, as well as a chitosan-based edible coating containing nanosized titanium dioxide particles (CTS-TiO2), on the postharvest quality of blueberry fruit quality was evaluated during storage at 0 °C. The blueberries were treated with a chitosan coating (CTS) and a CTS-TiO2 composite, respectively. The most suitable chitosan and nano-TiO2 fraction concentrations to be incorporated in the coating formulation were prepared based on the wettability of the corresponding coating solutions. Changes in firmness, total soluble solids (TSS), titratable acidity (TA), ascorbic acid (VC), malondialdehyde (MDA), polyphenol oxidase (PPO), and peroxidase (POD) activities, anthocyanins, flavonoids, total phenolic content, and microbiological analysis were measured and compared. This combined treatment prevented product corruption. Compared with CTS, the CTS-TiO2 composite coating application effectively slowed down the decrease in firmness, TSS, VC, and TA in the blueberries. Additionally, changes in the total polyphenol, anthocyanin, and flavonoid contents and the antioxidant capacity of CTS-TiO2 composite coating blueberry fruits were delayed. Therefore, these results indicated that the chitosan/nano-TiO2 composite coating could maintain the nutrient composition of blueberries while playing a significant role in preserving the quality of fruit at 0 °C.

scholarly journals Postharvest quality response of broccoli florets to combined application of 1-methylcyclopropene and modified atmosphere packaging

2012 ◽  
Vol 21 (4) ◽  
pp. 421-429 ◽  
Author(s):  
Ferhan K. Sabir
Keyword(s):  
Ascorbic Acid ◽  
Combined Treatment ◽  
Modified Atmosphere Packaging ◽  
Titratable Acidity ◽  
Total Phenol ◽  
Postharvest Quality ◽  
Modified Atmosphere ◽  
Color Changes ◽  
Combined Application

Broccoli is rich in health-promoting compounds such as ascorbic acid and glucosinolates. However, amount of such compounds inevitably decrease along with the storage. This study was conducted to investigate the effects of 1-methylcyclopropene (1-MCP) and Modified Atmosphere Packaging (MAP) treatments alone or in combination on postharvest life and quality of broccoli heads during cold storage. MAP and 1-MCP+MAP significantly reduced weight loss, delayed surface color changes and chlorophyll breakdown, maintained visual quality, ascorbic acid, total phenol, soluble solid contents and titratable acidity compared with control as well as 1-MCP treatment. In 1-MCP plus MAP treated florets, approximate 47% and more chlorophyll and 24% more total phenol contents were found compared to control florets. 1-MCP plus MAP application better performed in maintaining the quality of broccoli florets during 28-day-storage. Overall results revealed that combined treatment can be recommended for commercial broccoli storage at 0 °C.

scholarly journals Melatonin maintains the storage quality of fresh-cut Chinese water chestnuts by regulating phenolic and reactive oxygen species metabolism

2022 ◽  
Author(s):  
Yuhan Xu ◽  
Jian Yu ◽  
Jinhui Chen ◽  
Jiabao Gong ◽  
Li Peng ◽  
...  
Keyword(s):  
Phenylalanine Ammonia Lyase ◽  
Total Phenolics ◽  
Soluble Solids ◽  
Storage Quality ◽  
Melatonin Treatment ◽  
Chinese Water ◽  
Loss Of Weight ◽  
Fresh Cut ◽  
Cut Surface

Abstract Fresh-cut Chinese water chestnuts (CWCs) are prone to quality deterioration during storage, which does not meet consumer demand. In this study, the effect of exogenous melatonin (5 mM) on the quality and potential mechanisms in fresh-cut CWC was investigated. The results showed that melatonin treatment alleviated the cut-surface discoloration of CWCs. Not only did this treatment significantly slow down the increase in browning degree and b* as well as the decrease in L*, but also significantly delayed the loss of weight and total soluble solids. Further investigations indicated that melatonin-treated fresh-cut CWCs exhibited significantly lower total phenolics and soluble quinones and suppressed the activities of phenylalanine ammonia-lyase, polyphenol oxidase, and peroxidase. Meanwhile, when fresh-cut CWCs were treated with melatonin, the total flavonoid concentration was significantly decreased compared to the control. Additionally, melatonin significantly inhibited the accumulation of H2O2 and malondialdehyde (MDA) as well as enhanced the activities of superoxide dismutase and catalase by promoting the production of O2 -·. In summary, melatonin treatment may delay the surface discoloration of fresh-cut CWCs by inhibiting phenolic compound metabolism and improving antioxidant capacity, thereby effectively maintaining the quality, and prolonging the shelf life of fresh-cut CWCs.

Key facts on moderate to severe acute pain combined treatment with tramadol and dexketoprofen at fixed doses

2020 ◽  
Vol 13 (3) ◽  
pp. 304-310
Author(s):  
Jarosław Woroń
Keyword(s):  
Quality Of Life ◽  
Treatment Adherence ◽  
Acute Pain ◽  
Pain Treatment ◽  
Combined Treatment ◽  
Physiological Changes ◽  
Physiological Mechanisms ◽  
Pain Mechanisms ◽  
Proven Efficacy

The development of pain is associated with numerous physiological mechanisms. Improper acute pain treatment significantly reduces the quality of life and leads to a number of physiological changes that adversely affect the general condition of the patient. In many cases, inadequate analgesic therapy results in the transition from acute to chronic pain. For this reason, it is extremely important to use drugs that synergistically affect various pain mechanisms. Combined preparations, including the combination of tramadol and dexketoprofen, are very effective. This combination has many advantages, including proven efficacy and tolerability, ensures better treatment adherence and is easy to administer.

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