scholarly journals Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice

2019 ◽  
Vol 36 (No. 6) ◽  
pp. 480-486 ◽  
Author(s):  
Hande Demir ◽  
Mustafa Kemal Yıldız ◽  
İsmail Becerikli ◽  
Sevcan Unluturk ◽  
Zehra Kaya
Keyword(s):  
Heat Treatment ◽  
Shelf Life ◽  
Colour Change ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Incident Intensity ◽  
Physicochemical Changes ◽  
Conventional Heat Treatment ◽  
The Impact ◽  
Uv C

Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm<sup>2</sup> UV incident intensity) and conventional heat treatment (74.5°C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change of heat-treated samples was lower than that of untreated and UV-C treated samples for 12 weeks. Also, pH, total titratable acidity, total soluble solids content, turbidity, NEBI and total phenolic content were monitored for 12 weeks. The results of this study will form scientific infrastructure for onion juice manufacturers to decide on the processing method with respect to its shelf-life.

scholarly journals Impact of Pasteurization Process on the Quality and Marination Properties of Onion Juice

2020 ◽  
Vol 8 (3) ◽  
pp. 531
Author(s):  
Hande Demir ◽  
Mustafa Kemal Yıldız ◽  
İsmail Becerikli ◽  
Sevcan Unluturk ◽  
Zehra Kaya
Keyword(s):  
Heat Treatment ◽  
Enzymatic Browning ◽  
Process Conditions ◽  
Incident Intensity ◽  
Sample Depth ◽  
Heat Treated ◽  
Conventional Heat Treatment ◽  
Heat Pasteurization ◽  
K 12 ◽  
Uv C

This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurized onion juice used as a meat marinating agent. The process conditions maximizing the inactivation of target microorganism Escherichia coli K-12 were; 0.5 mm sample depth, 30 min irradiation, 7.5 mW/cm2 UV incident intensity for UV-C and, 74.5°C and 12 min for heat treatment. Except pH and non-enzymatic browning index, differences between physicochemical properties of raw, UV-C and heat-treated onion juices were significant. Springiness and chewiness of unmarinated beefsteaks were higher compared to the ones marinated with the fresh and pasteurized onion juice (UV-C and heat). Pasteurization of onion juice (UV-C and heat) did not significantly affect general liking scores compared to beefsteaks marinated in untreated onion juice.

scholarly journals EFFECT OF MATURITY STAGES ON QUALITY AND SHELF LIFE OF “SOLO” PAPAYA FRUITS DURING STORAGE

2019 ◽  
pp. 57-68
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Colour Change ◽  
Soluble Solids ◽  
Maturity Stages ◽  
Solids Content ◽  
Sensorial Evaluation ◽  
Stage 1

“Solo” papaya fruits were harvested in October, 2016 & 2017 seasons from a commercial orchard located in Ismailia Governorate, Egypt. Papaya fruits were harvested at three maturity stages: 25% yellow (stage 1), 50% yellow (stage 2) and 100% yellow (stage 3) and evaluated during storage at ambient temperature (20°C ± 2) for 4 days + at 80- 85% RH or during cold storage at 6°C + 90- 95% RH for 20 days. Papaya fruits softened very rapidly at room temperature after harvest and had 4 days shelf life. However, the fruit can be stored for 20 days at 6°C with little changes in firmness and the fruit apparently progressed in normal ripening upon removal to ambient temperature (20°C) for 3 days. All colour values (a*, L* and C*) were linearly increased during cold storage. Conversely, as a result of colour change from green to orange-red, h° values decreased. Soluble solids content was not affected during ripening at 20°C and remained steady. Fruit harvested at stage 2 and stored at 6°C for 20 days following 3 days at 20°C had superior score for sensorial evaluation.

scholarly journals Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin from Bacillus methylotrophicus BM47

2019 ◽  
Vol 57 (2) ◽  
pp. 230-237 ◽  
Author(s):  
Yulian Tumbarski ◽  
Radosveta Nikolova ◽  
Nadezhda Petkova ◽  
Ivan Ivanov ◽  
Anna Lante
Keyword(s):  
Antioxidant Activity ◽  
Mass Loss ◽  
Shelf Life ◽  
Carboxymethyl Cellulose ◽  
Storage Period ◽  
Soluble Solids ◽  
Life Extension ◽  
Total Phenolic ◽  
Edible Coatings ◽  
Bacillus Methylotrophicus

Bacteriocins are a large group of antimicrobial compounds that are synthesized by representatives of the genus Bacillus and lactic acid bacteria. They are used extensively in the food industry as biopreservatives. Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. The present study aims to investigate the effect of edible coatings of 0.5 % carboxymethyl cellulose (CMC) enriched with a purified bacteriocin from Bacillus methylotrophicus BM47 on the shelf-life extension of fresh strawberries. During storage at 4 °C and 75 % relative humidity for 16 days, the measurements of mass loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, total phenolic and anthocyanin contents and antioxidant activity were made. The results demonstrate that the application of edible coatings with 0.5 % CMC and 0.5 % CMC with bacteriocin (CMC+B) led to a significant decrease of mass loss in the treated strawberries compared to the uncoated fruit. After the 8th day of storage, significant reductions in decay percentage along with the absence of fungal growth in CMC+B-coated fruit were observed in comparison with the CMC-coated and control strawberries. During the second half of the storage period, CMC and CMC+B treatments reduced TSS amount in the coated fruit compared to the control, but did not affect the increase of TA and decrease of pH values that are normally associated with postharvest changes. The CMC and CMC+B coatings did not prevent the decrease of ascorbic acid, and total phenolic and anthocyanin contents during cold storage. The application of CMC and CMC+B coatings had a significant inhibitory effect on decreasing the antioxidant activity throughout the storage period and maintained the antioxidant levels in both treatments close to the initial value of 76.8 mmol Trolox equivalents per 100 g of fresh mass.

scholarly journals Study of Heat Treatment in Processing of Pumpkin Puree (Cucurbita moschata)

2017 ◽  
Vol 9 (10) ◽  
pp. 234 ◽  
Author(s):  
L. C. O. Santos Jr ◽  
Vanessa Simão ◽  
Júlia Dos Santos Opuski de Almeida ◽  
Ana Carolina Moura de Sena Aquino ◽  
Eduardo Carasek ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Microbial Contamination ◽  
Degradation Products ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Microbial Load ◽  
Cucurbita Moschata ◽  
Total Carotenoids ◽  
Physicochemical Changes

Pumpkins have richness of nutrients and in puree form may contribute to their greater appreciation in the vegetable processing industry. However, studies are necessary for its processing, since it is part of the group of risk of microbial contamination (pH > 4.5). Thus, this work aimed to study the pumpkin puree processing by heat treatment in autoclave wherein the product was subjected to sterilization by autoclaving at 121 °C to check their microbial load and physicochemical characteristics and to identify the volatile compounds of headspace in stand up pouch packaging. The heat treatment in autoclave for 10, 20 and 30 minutes was effective in eliminating microbial load of the sample (< 1.0 × 101) and also induced the decrease of pH and increase of titratable acidity (TA), total soluble solids (TSS) and total carotenoids. The compounds identified in the headspace after autoclaving were alcohols, aldehydes, alkenes, ketones, esters, ethers and terpenes, many of them aromatic compounds that characterize pumpkin and carotenoid degradation products and acids that justify physicochemical changes after processing.

scholarly journals Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine

Fermentation ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 11
Author(s):  
Antika Boondaeng ◽  
Sumaporn Kasemsumran ◽  
Kraireuk Ngowsuwan ◽  
Pilanee Vaithanomsat ◽  
Waraporn Apiwatanapiwat ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Pineapple Juice ◽  
Volatile Acidity ◽  
Total Titratable Acidity ◽  
Total Antioxidant ◽  
Pineapple Fruit ◽  
The Impact

This research investigated the impact of the concentration of pineapple juice on the characteristics of pineapple wine during fermentation with Saccharomyces cerevisiae var. burgundy. Three ratios of fresh pineapple juice to water were mixed to obtain three treatments, which were T1—2:1, T2—1:1, and T3—1:2. The °Brix and pH of all pineapple juice and water ratios were adjusted to 25 and 4, respectively. The results showed that changes in alcohol, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TAA, as citric acid), and Volatile Acidity (VA, as acetic acid) during the 10-day fermentation among three treatments were significantly different. The highest alcohol content was obtained from the 2:1 with values of 10.71% (v/v). The mixed ratio at 1:1 and 1:2 obtained the alcohol value of 9.61 and 8.35% (v/v), respectively. After ten days of fermentation, TSS, pH values, TAA, and VA were in the range of 9.7–13 °Brix, 3.56–3.82, 0.384–0.448, and 0.0013–0.0016, respectively. However, the appearance, aroma, and taste of all ratios were not significantly different. Sweetness and overall liking, wine with pineapple juice/water ratio at 2:1 had the highest score (p ≤ 0.05). The total antioxidant activities determined by DPPH and total phenolic content were 0.91 mmol/L TE and 365.80 mg/L GAE, respectively, as confirmed by FTIR spectral analyses.

scholarly journals Postharvest Quality of Cherry Tomatoes Coated with Mucilage from Dragon Fruit and Irradiated with UV-C

Polymers ◽  
2021 ◽  
Vol 13 (17) ◽  
pp. 2919
Author(s):  
Zuliana Razali ◽  
Chandran Somasundram ◽  
Siti Zalifah Nurulain ◽  
Wijenthiran Kunasekaran ◽  
Matthew Raj Alias
Keyword(s):  
Weight Loss ◽  
Ascorbic Acid ◽  
Shelf Life ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Uv C ◽  
Cherry Tomatoes

Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits.

scholarly journals Extending Shelf-Life and Quality of Minimally Processed Golden Delicious Apples with Three Bioactive Coatings Combined with Cinnamon Essential Oil

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 597
Author(s):  
Gisselle Anahí Solís-Contreras ◽  
María Consuelo Rodríguez-Guillermo ◽  
María de la Luz Reyes-Vega ◽  
Cristobal N. Aguilar ◽  
Oscar Noé Rebolloso-Padilla ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Guar Gum ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Minimally Processed ◽  
Bioactive Coatings ◽  
Golden Delicious ◽  
Apple Slices ◽  
Cinnamon Essential Oil

The application of coatings with essential oils for food preservation is an alternative way to keep minimally processed apple slices fresh, nutritious, safe, sensory palatable, and accessible for consumers. In the present study, the effect of three bioactive coatings on quality variables of minimally processed Golden Delicious apple slices for 25-days at 4 °C was evaluated. The coatings were CT1-chitosan-based, CT2-guar gum-based, and CT3-composite guar gum-starch-based; all three coatings contained cinnamon essential oil and were compared with UCT0-uncoated apple slices. The quality variables evaluated were weight-loss, firmness, browning index, total phenolic content, total soluble solids, titratable acidity, respiration rate, microbial analysis, and sensory evaluation. All coatings improved the preservation and sensorial quality variables of Golden Delicious apples; however, although the CT1-chitosan-based coating was capable of extending the shelf-life of minimally processed apple, it demonstrated less sensorially favorable scores for flavor, odor, and overall acceptance attributes.

scholarly journals Quality of Different Papaya Cultivars Grown in the Greenhouse throughout the Year in Subtropical Regions

2021 ◽  
pp. 20-30
Author(s):  
Esma Güneş ◽  
Hatice Reyhan Öziyci ◽  
Hamide Gübbük
Keyword(s):  
Fruit Quality ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Subtropical Climate ◽  
Factors Affecting ◽  
Significant Difference ◽  
Soft Fruit ◽  
Greenhouse Cultivation ◽  
The Impact

Harvest time is one of the factors affecting postharvest fruit quality. Under the subtropical condition, greenhouse cultivation allows a year-round harvest. However, the crop should meet the quality and the marketing criteria for overall customer satisfaction. This study aims to determine the impact of the harvest season on the quality characteristics of papaya fruit. For this purpose, two different cultivars (Sel-42 and Tainung) were grown in the greenhouse and harvested in the winter, the summer, the spring, and the autumn of two years. Sampling was carried out at the same visual maturity stage at each season. The two cultivars had soft fruit flesh almost throughout the year, although the fruit harvested in the winter had a better visual appeal in terms of color. Both fruit cultivars harvested in the autumn had higher soluble solids and lower acidity. The highest concentrations of total phenolic content and L-ascorbic acid were observed in the spring and summer season harvested fruits although there was no significant difference between those (P > 0.05). It was concluded that the growth in the greenhouse minimizes the harvest season effects on papaya fruit quality. Thus, greenhouse cultivation is recommended for a higher quality product, especially in a subtropical climate.

scholarly journals Ultraviolet-C Light Effect on the Physicochemical and Antioxidant Properties of Blackberry, Blueberry, and Raspberry Nectars

2016 ◽  
Vol 5 (5) ◽  
pp. 11
Author(s):  
Jose Fernando Haro-Maza ◽  
Jose Angel Guerrero-Beltran
Keyword(s):  
Antioxidant Capacity ◽  
Treatment Time ◽  
Antioxidant Properties ◽  
Physicochemical Characteristics ◽  
Light Treatment ◽  
Point Of View ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Constant Flow Rate ◽  
Uv C

The effect of UV-C light on foodborne microorganisms (mesophilic aerobic bacteria (MAB), molds, and yeasts), physicochemical characteristics (color, total soluble solids, pH, and acidity), and antioxidant properties (ascorbic acid, antioxidant capacity (AC), total monomeric anthocyanins (TMA), and total phenolic compounds (TPC)) in blackberry, blueberry, and raspberry nectars was evaluated. Nectars were UV-C light treated at five times (5, 10, 15, 20, and 25 minutes) at constant flow rate (16.48 mL/s). The best UV-C light treatment for the three nectars, from the microbiological point of view, was 25 min. A statistical difference (p < 0.05) in TPC, within treatment times, was observed in nectars; their content was reduced as the treatment time increased, except for the blackberry nectar. The same effect was observed for the antioxidant capacity. The TMA content increased with the UV-C light treatment.

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