scholarly journals ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY

2015 ◽  
Vol 39 (3) ◽  
pp. 276-282
Author(s):  
Hêmina Carla Vilela ◽  
Patrícia de Fátima Pereira Goulart ◽  
Kamila Rezende Dázio de Souza ◽  
Ana Carolina Vilas Boas ◽  
Jane Silva Roda ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzymes ◽  
Nutritional Value ◽  
Storage Period ◽  
Antioxidant Enzyme Activity ◽  
Useful Life ◽  
Fresh Cut ◽  
Processing Techniques ◽  
And Storage ◽  
Microbiological Aspects

The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant enzymes. The roots were selected, sanitized and submitted to two cut types: cubed and grated. Then they were evaluated at 3 times: 0, 3 and 7 days. The cutting in cubes provided higher quality and lower SOD, CAT and APX activity. However, the grated product presented higher PG activity and lower PPO activity. The microbiological safety and the nutritional value were maintained in both cuts during the whole storage period. The useful life, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha.

scholarly journals Modified Atmospheric Packaging of Fresh-Cut Amaranth (Amaranthus tricolor L.) for Extending Shelf Life

Agriculture ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1016
Author(s):  
Siyuan Jin ◽  
Zhaoyang Ding ◽  
Jing Xie
Keyword(s):  
Enzyme Activity ◽  
Shelf Life ◽  
Antioxidant Enzyme ◽  
Ascorbic Acid Content ◽  
Antioxidant Enzyme Activity ◽  
Physiological And Biochemical Characteristics ◽  
Modified Atmospheric Packaging ◽  
Fresh Cut ◽  
The Impact ◽  
Physiological And Biochemical

Fresh-cut vegetables are prone to microbiological contamination and oxygenation during handling and storage. In this study, fresh-cut amaranth was subjected to various gas ratios (5–15% O2, 5–15% CO2, 80% N2) for 12 days. Chlorophyll content, ascorbic acid content, antioxidant enzyme activity, microbial population, and physiological and biochemical indicators were measured to evaluate the impact of atmospheric packaging. Suitable atmospheric packaging could slow the respiration of amaranth, delay the decline in physiological and biochemical characteristics, maintain the antioxidant enzyme activity, promote the sensorics, and prolong the shelf life by 2 days. According to the analysis of the results, modified atmospheric packaging (10% O2, 10% CO2, 80% N2) retarded the decline in fresh-cut amaranth quality, provided effective antioxidative browning, and inhibited Pseudomonas fluorescens development.

scholarly journals Effects of traditional fish processing methods on the proximate composition and ph of fish Black pomfret (Parastromateus niger)

10.5219/1294 ◽  
2020 ◽  
Vol 14 ◽  
pp. 271-276
Author(s):  
Ali Aberoumand
Keyword(s):  
Proximate Composition ◽  
Nutritional Value ◽  
Frozen Storage ◽  
Storage Period ◽  
Fish Processing ◽  
Processing Methods ◽  
Nutritive Composition ◽  
Traditional Processing ◽  
Processing Techniques ◽  
Parastromateus Niger

Fish is an important food in many Iranian diets. This is a good source of protein. Fish is the main source of animal protein in Iran. The effects of three different traditional processing methods (freezing, brining and frying) on nutritive composition of halva sia fish stored under ambient room conditions were determined. Fresh halva sia fish were obtained from Behbahan fish market. Cooking and processing techniques were carried out on fish Halva sia Parastromateus niger. The proximate composition of raw Parastromateus niger was affected by cooking and processing techniques that were carried out by AOAC methods. Moisture contents decreased in fried and brined fillet while protein, fat and ash contents were significantly increased in fried fillet. The loss of moisture in fried and brined samples amounted to the highest levels; also the protein and fat value was proportionally high. The fish Parastromateus niger showed a decrease in their contents of moisture and fat as affected by frozen storage periods while ash and protein contents were increased after frozen storage periods. The nutritional value fish Parastromateus niger preserved until the end of the storage period.

scholarly journals Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yajing Xie ◽  
Qiong Lin ◽  
Wenqiang Guan ◽  
Shuzhen Cheng ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Storage Period ◽  
Food Preservation ◽  
Storage Quality ◽  
Acid Sulfate ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C

Fresh-cut vegetables, such as potato chips, get brown quickly and can easily be infected by bacterium during storage. Sodium acid sulfate (SAS) and UV-C treatments are regarded as effective methods for food preservation. In this study, the effects of SAS, UV-C treatment, and their combination on fresh-cut potatoes during storage were evaluated. Compared with the control, all of the treatments were effective in inhibiting the bacterial growth during the whole storage period. Also, both SAS and SAS + UV-C treatments significantly decreased browning and polyphenol oxidase (PPO) activity and increased the firmness and malondialdehyde (MDA) contents, while the UV-C treatment has no good effects on protecting such storage qualities in fresh-cut potatoes. However, when compared with SAS treatment, the combination of SAS and UV-C treatment did not promote the effect in protecting the storage abilities. Thus, it was concluded that SAS is a better treatment in extending shelf life and controlling the quality of fresh-cut potatoes during storage compared to UV-C treatment.

scholarly journals Comparison of fatty acids profile and antioxidant enzyme level of cladoceran Moina brachiata (jurine, 1820) from freshwater bodies of Chennai

2017 ◽  
Vol 5 (1) ◽  
pp. 87
Author(s):  
Gomathi Jeyam. M ◽  
Ramanibai Ravichandran
Keyword(s):  
Fatty Acids ◽  
Dna Damage ◽  
Enzyme Activity ◽  
Antioxidant Enzymes ◽  
Antioxidant Enzyme ◽  
Enzyme Level ◽  
Antioxidant Enzyme Activity ◽  
Omega 3 ◽  
Pufa Content ◽  
Algal Diet

Omega-3 family (ω-3) of polyunsaturated fatty acids (PUFA) was considered as an important biochemical for the physiological function of all trophic level animals. In this study, we demonstrated the effect of algal diet on fatty acids composition (FA), antioxidant enzymes and DNA damage of Moina brachiata from Adyar River and Kolavoi Lake. 8 different fatty acids were identified in M. brachiata through GC-MS analysis and we noticed two PUFA (Eicosapentaenoic acid, EPA 20:5 (ω-3); Linoleic acid 18:2 (ω-6)). The dietary fatty acid accumulation and bioconversion capacity of M. brachiata have differed in two lakes fed with algal diet. The high amount of ω-3 PUFA was observed in M. brachiata fed with Scenedesmus sp. in Kolavoi Lake (35.84%) followed by Adyar River (33.78%). PUFA content was significantly declined in wild M. brachiata of Adyar River (17.44%) followed by Kolavoi lake (25.78%). On the other hand, high level of Malondialdehyde (MDA) and decreasing level of key antioxidant enzymes likes Superoxide dismutase (SOD), Catalase (CAT), Glutathione peroxidase (GSH) and DNA damage were observed in wild M. brachiata of Adyar River. Hence, the algal diet could enhance the level of antioxidant enzyme activity by decreasing the level of MDA and it does not show DNA damage on M. brachiata. Overall, the results obtained in this study explored that Scenedesmus sp., has the ability to enhance the PUFA content, antioxidant enzyme activity and prevent the DNA damage in M. brachiata which was declined in the wild animal due to the environmental stress conditions.

scholarly journals Monitoring of transfer and internalization of Escherichia coli from inoculated knives to fresh cut cucumbers (Cucumis sativus L.) using bioluminescence imaging

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yeting Sun ◽  
Xiaoyan Zhao ◽  
Xiulan Xu ◽  
Yue Ma ◽  
Hongyang Guan ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Bioluminescence Imaging ◽  
Storage Period ◽  
Cross Contamination ◽  
Cucumis Sativus L ◽  
Industrial Environment ◽  
E Coli ◽  
Fresh Cut ◽  
And Storage ◽  
Contaminated Area

AbstractSlicing may cause the risk of cross-contamination in cucumber. In this study, knife inoculated with Escherichia coli (E. coli) was used to cut cucumbers, bioluminescence imaging (BLI) was used to visualize the possible distribution and internalization of E. coli during cutting and storage. Results showed that the initial two slices resulted in greater bacterial transfer. The bacterial transfer exhibited a fluctuating decay trend, E. coli was most distributed at the initial cutting site. The contaminated area on the surface of cucumber slices decreased during the storage period, which can be attributed to the death and internalization of E. coli. The maximum internalization distance of E. coli was about 2–3 mm, and did not further spread after 30 min from inoculation. Hence, our results provide useful information for risk management in both home and industrial environment.

scholarly journals Effect of Various Processing Techniques and Storage on Nutritional Value of Rice Bran for Broiler Chicks

2004 ◽  
Vol 41 (1) ◽  
pp. 38-49 ◽  
Author(s):  
Ahmad Mujahid ◽  
Ikram-ul Haq ◽  
Musaddiq Asif ◽  
Abrar Hussain Gilani
Keyword(s):  
Rice Bran ◽  
Nutritional Value ◽  
Broiler Chicks ◽  
Processing Techniques ◽  
And Storage

scholarly journals Antioxidant enzyme activity and physiological potential of Capsicum baccatum var. baccatum seeds as a function of post-harvest storage of fruit

2020 ◽  
Vol 42 ◽  
Author(s):  
Daniel Teixeira Pinheiro ◽  
Rafael Macedo de Oliveira ◽  
Alice de Souza Silveira ◽  
Manuel Jesús Zavala León ◽  
Laryssa Bitencourt Teixeira Lima Brum ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzyme ◽  
Seed Quality ◽  
Antioxidant Enzyme Activity ◽  
Fleshy Fruit ◽  
Regression Equations ◽  
Post Harvest ◽  
Seed Moisture ◽  
Physiological Quality ◽  
And Storage

Abstract: Post-harvest storage of fleshy fruit is a strategy used for improving seed quality. The aim of this study was to evaluate post-harvest storage of the fruit of C. baccatum var. baccatum (cumari pepper) and relate it to antioxidant enzyme activity and seed physiological potential. Red-colored fruit (65 days after anthesis) was gathered and stored at 20 °C for 0, 5, 10, 15, and 20 days. The seeds were removed and evaluated for moisture content, physiological quality, antioxidant enzyme activity, and protein content. The means were fitted to regression equations and then passed through multivariate analysis (PCA). Seed moisture and 100-seed weight decreased through post-harvest storage. The 5- and 10-days storage periods led to an increase in the germination. Electrical conductivity was greater for the 0- and 20-day storage periods. Dry matter and protein increased in the 5- and 10-days. Enzymes exhibited reductions of activity comparing 0 and 20 days. The post-harvest storage of C. baccatum fruit for 5 and 10 days improves seed physiological potential and is related to physiological maturity. The incomplete maturation of cumari seeds obtained from unstored fruit (0 days) is related to greater enzyme activity, greater oxidative stress, and low germination and vigor. The lack of post-harvest storage of fruit and storage of fruit for longer than 10 days contributes to a lower physiological potential of cumari pepper seeds.

scholarly journals Chilling injury in pineapple fruits: physical quality attributes and antioxidant enzyme activity

Food Research ◽  
2020 ◽  
Vol 4 (S5) ◽  
pp. 86-95
Author(s):  
N.H. Dolhaji ◽  
I.D. Muhammad ◽  
H. Yaakob ◽  
A. Mohd Marsin
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Enzyme ◽  
Cold Storage ◽  
Nutritional Value ◽  
Chilling Injury ◽  
Quality Attributes ◽  
Antioxidant Enzyme Activity ◽  
Cold Chain ◽  
Physical Quality ◽  
Related Enzyme

Harvested fruit have high metabolic and moisture content which leads to an active biochemical reaction that contributes to decrement of nutritional value such as vitamin, proteins and lipids. The application of low temperature as a single-effective management to prolong shelf-life of fruits is a common practice which applied to keep agriculture commodities at high quality. A matured stage pineapple is very perishable and cold storage chain is crucial in maintaining the chemical and physical quality attributes in order to assure its commercial value for market. The main objective of this study is to evaluate the effect of sub-optimum cold storage scenario on changes of pineapple fruits physical quality attributes, the activity of browning enzyme and antioxidant related enzyme in 2 pineapple cultivars (cv.), Morris (Queen-type) and Josapine (hybrid of Spanish and Smooth Cayeen). Malaysian pineapple fruit cv. with different sensitivity toward CI, Morris (Queen-type) and Josapine (Smooth-Cayenne-type) were stored at sub-optimal storage temperatures (4±2°C) for 28 days to investigate the effects of CI towards physical quality attributes and antioxidant enzyme activity. The result indicated both cv. was affected with CI towards the 28 days of sub-optimum cold storage. Overall physical quality attributes indicated CI was found positively correlated with the increase of EL and TTA and on the contrary decrease its firmness, weight (% w/w), brightness (L*) and redness (A*). Similarly, a positive correlation was also deduced between CI symptoms and the activities of PPO and APX which reflect the incident of oxidative stress. The results derived from this study may serve as a basis for evaluation of better postharvest strategies to control CI during cold chain storage of pineapple fruits and thus assure the quality and nutritional value till it reaches to consumer.

Sign in / Sign up

Export Citation Format

Share Document