Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage

PurposeThe native species from western Mato Grosso do Sul provide fruits with unique sensory characteristics and high nutrient concentrations. Tropical fruit consumption is increasing due to the growing recognition of the nutritional value. These fruits play important roles through the marketing of their products and nutritionally through their consumption. All fruits are edible and are used in the food industry and well sensory accepted. The purpose of this paper is to verify the physicochemical characteristics, bioactive compounds and antioxidant activity in fruits collected in the Cerrado and Pantanal biomes from western Mato Grosso do Sul.Design/methodology/approachThe fruits of baru, bocaiuva, jatobá, jenipapo and pequi were collected. To characterize them, longitudinal diameter, transverse diameter, total soluble solids, acidity, pH, ascorbic acid, total phenolics, antioxidant capacity, total sugar, glucose and macro and micronutrient contents analysis were performed in triplicate.FindingsJatobá presented the highest values of vitamin C. For phenolics, baru and jatobá stood out; bocaiuva presented the highest results for sugars, while jatobá was superior for glucose. The fruits with the highest antioxidant capacity, DPPH, were pequi and baru, while via ABTS the jatobá was the highest. Baru presented higher levels of nitrogen, phosphorus, magnesium, copper, zinc and iron. The bocaiuva presented the highest results for potassium and sulfur, the jatobá calcium and manganese. Jenipapo stood out with its boron content. Magnesium presented superior results in the baru, jenipapo and bocaiuva. The results reinforce the diversity of physicochemical characteristics.Originality/valueThe increase of the flow of available information, together with the growth of multicultural influences, the search for wholesome diet and the diversity of flavors and colors make these fruits important regional development tools. Their characteristics encompass national and international exploration potential that arouse consumer interest and contribute to the pursuit of innovations. In addition, the native species mentioned above provide fruits with unique sensory characteristics. Their consumption is increasing in the markets due to the growing recognition of their nutritional value. Therefore, these fruits play important roles, economically, through the marketing of their products and nutritionally through their consumption.

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Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder

10.1101/317313 ◽

2018 ◽

Author(s):

Fernanda Papa Spada ◽

Paula Porrelli Moreira da Silva ◽

Gabriela Fernanda Mandro ◽

GregÓrio Borghese Margiotta ◽

Marta Helena Fillet Spoto ◽

...

Keyword(s):

Descriptive Analysis ◽

Waste Product ◽

Principal Component ◽

Physicochemical Characteristics ◽

Quantitative Descriptive Analysis ◽

Tropical Fruit ◽

Cocoa Powder ◽

Sensory Acceptability ◽

Seed Flour ◽

Quantitative Descriptive

AbstractJackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting the seeds prior to roasting. Next, seven formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours. The acceptance of cappuccinos by consumers (n=126) and quantitative descriptive analysis (QDA®) were used to describe the preparations. Physicochemical proprieties were also evaluated. When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological proprieties; however, it is possible identify advantages to using dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA® explained 90% variances; cluster analysis enabled the definition of four groups for six cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet.

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Natural sparkling guava wine: volatile and physicochemical characterization

Ciência Rural ◽

10.1590/0103-8478cr20151509 ◽

2017 ◽

Vol 47 (9) ◽

Cited By ~ 2

Author(s):

Silvana Maria Michelin Bertagnolli ◽

Gabrieli Bernardi ◽

Jossiê Zamperetti Donadel ◽

Aline de Oliveira Fogaça ◽

Roger Wagner ◽

...

Keyword(s):

Volatile Compounds ◽

Butyl Acetate ◽

Solid Phase ◽

Physicochemical Characterization ◽

Physicochemical Characteristics ◽

Tropical Fruit ◽

Fruit Species ◽

Ethyl Octanoate ◽

Phenethyl Acetate

ABSTRACT: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. Volatile compounds were identified by gas chromatography coupled to mass spectrometry using the headspace solid-phase microextraction (HS-SPME) technique on samples. Eighty-nine volatile compounds were detected, of which 51 were identified. Esters were the predominant class of volatile compounds (a total of 26), followed by alcohols (10), terpenes (9), ketones (3), and acids (3). Volatile compounds with possible odoriferous activity were reported in the beverage, including ethyl octanoate, ethyl 5-hexenoate, phenethyl acetate, (E)-β-damascenone, (E)-ethyl cinnamate, 2-methyl butyl acetate, 3-methylbutanol, ethyl 3-(E)-hexenoate, and methyl 5-hexenoate. Natural sparkling guava wine produced showed a complex composition of fruity and floral aromas. Furthermore, the use of the champenoise method, traditionally applied to grapes, enabled the manufacture of a natural sparkling guava wine with physicochemical characteristics equivalent to those of sparkling wines made from grapes.

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Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging

Plants ◽

10.3390/plants10112432 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2432

Author(s):

Saichao Wei ◽

Jun Mei ◽

Jing Xie

Keyword(s):

Modified Atmosphere Packaging ◽

Physicochemical Characteristics ◽

Edible Coating ◽

Soluble Solids ◽

Modified Atmosphere ◽

Tropical Fruit ◽

Titratable Acid ◽

Preservation Technology ◽

And Storage

The mango is an important tropical fruit in the world, but it is easily perishable after harvest. In order to investigate the effect of the compound preservation technology on the physiology and quality of mangoes during transportation and storage, mangoes were treated with different packaging and preservation methods. All mangoes were subjected to simulated transportation by a vibration table for 24 h (180 r/min, 13 °C), and stored at 13 °C. The changes in the color, physicochemical characteristics, quality, and antioxidant-related enzymes of the mangoes were measured. The results show that the shelf life of inflatable bag packing (CK) was only 24 d, while the other treatments could be 30 d. The inflatable bag packing with modified atmosphere packaging (MAP) treatment (HPM) had the lowest yellowing degree (12.5%), disease index (34.4%), and mass loss (2.95%), at 30 d. Compared with the CK, the compound treatment containing MAP prolonged the peak respiration of the mangoes by 6 d and suppressed the increase in the total soluble solids and relative conductivity. Meanwhile, the HPM could effectively maintain moisture content, firmness, titratable acid, vitamin C, and the peroxidase and superoxide dismutase content, indicating that the treatment could maintain the better quality and antioxidation ability of mangoes. In summary, the MAP compound treatment better maintained the commercial characteristics of the mangoes, followed by the edible coating compound treatment. The results provide a theoretical reference for mango cushioning packaging and postharvest storage technology.

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Heterogeneous Photocatalytic Disinfection of Wash Waters from the Fresh-Cut Vegetable Industry

Journal of Food Protection ◽

10.4315/0362-028x-71.2.286 ◽

2008 ◽

Vol 71 (2) ◽

pp. 286-292 ◽

Cited By ~ 30

Author(s):

MARÍA VICTORIA SELMA ◽

ANA ALLENDE ◽

FRANCISCO LÓPEZ-GÁLVEZ ◽

MARÍA ÁNGELES CONESA ◽

MARÍA ISABEL GIL

Keyword(s):

Oxygen Demand ◽

Physicochemical Characteristics ◽

Heterogeneous Photocatalysis ◽

Wash Water ◽

Processing Plant ◽

Photocatalytic Disinfection ◽

Filtration System ◽

Physico Chemical ◽

Photocatalytic System ◽

Fresh Cut

The effectiveness of photocatalytic disinfection for control of natural and potentially pathogenic microflora in wash waters used for fresh-cut vegetables was evaluated. Wash waters for lettuce, escarole, chicory, carrot, onion, and spinach from a fresh-cut vegetable processing plant were treated with a titanium dioxide (TiO2) photocatalytic system. The vegetable wash waters were impelled out with a pump at a flow rate of 1,000 liters/h and conducted through a stainless steel circuit to the filtration system to reach the TiO2 photocatalyst fiber, which was illuminated with a 40-W UV-C lamp. The microbial and physico-chemical qualities of the wash water were analyzed. Heterogeneous photocatalysis was an effective disinfection method, reducing counts of bacteria, molds, and yeasts. Most of the treated wash waters had total bacteria reductions of 4.1 ± 1.3 to 4.8 ± 0.4 log CFU/ml after 10 min of treatment when compared with untreated water. Higher decontamination efficacy was observed in carrot wash water (6.2 ± 0.1-log reductions), where turbidity and organic matter were lower than those in the wash waters for other vegetables. The tested heterogeneous photocatalytic system also was effective for reducing water turbidity, although chemical oxygen demand was unaffected after the treatments. The efficacy of the photocatalytic system for reducing microbial load depended on the physicochemical characteristics of the wash water, which depended on the vegetable being washed. The conclusions derived from this study illustrate that implementation of a heterogeneous photocatalytic system in the fresh-cut vegetable washing processes could allow the reuse of wash water.

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The Influence of Gelatin, Aloe Gel and Chitosan Coatings on Physicochemical Characteristics of Fresh-cut Persian Shallot during Storage

Food Science and Technology ◽

10.52547/fsct.18.119.169 ◽

2022 ◽

Vol 18 (119) ◽

pp. 169-182

Author(s):

Shokoh Hajivand-Ghasemabadi ◽

Mohammadreza Zare Bavani ◽

Mohammad Noshad ◽

◽

...

Keyword(s):

Physicochemical Characteristics ◽

Fresh Cut ◽

Aloe Gel

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Nano-ecogel to maintain the physicochemical characteristics of fresh-cut mangosteen

AIMS Agriculture and Food ◽

10.3934/agrfood.2021059 ◽

2021 ◽

Vol 6 (4) ◽

pp. 988-999

Author(s):

Luh Suriati ◽

◽

I Made Supartha Utama ◽

Bambang Admadi Harsojuwono ◽

Ida Bagus Wayan Gunam ◽

...

Keyword(s):

Weight Loss ◽

Water Content ◽

Immersion Time ◽

Aloe Vera ◽

Physicochemical Characteristics ◽

Total Dissolved Solids ◽

Dissolved Solids ◽

Browning Index ◽

Physicochemical Changes ◽

Fresh Cut

<abstract> <p>Fresh-cut mangosteen is a minimally processed product that is currently popular due to the requirement for fresh produce, quality, convenience, and minimal preparation. The process of skin removal causes fast deterioration in fresh-cut mangosteen. The nano edible coating of aloe vera gel or nano-ecogel can be applied to delay physicochemical changes in fresh-cut mangosteen. This study is intended to determine the effect of nano-ecogel concentration and immersion time to maintain the physicochemical characteristics of fresh-cut mangosteen. The effects of the concentration of nano-ecogel (100%, 75%, 50%, and 25%, <italic>v/v</italic>) and immersion time (1, 2, and 3 min) of fresh-cut mangosteen on acidity, vitamin C, water content, total dissolved solids, weight loss, texture and browning index were evaluated for nine days of cold storage. The concentration of nano-ecogel, immersion time, and interaction affected the acidity, water content, total dissolved solids, weight loss, and browning index of fresh-cut mangosteen. The best treatment was immersion in 50% nano-ecogel for 1 min.</p> </abstract>

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Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples

Molecules ◽

10.3390/molecules24102008 ◽

2019 ◽

Vol 24 (10) ◽

pp. 2008

Author(s):

Yung-Shin Shyu ◽

Guan-Wen Chen ◽

Shao-Ching Chiang ◽

Wen-Chieh Sung

Keyword(s):

Cold Storage ◽

Microbial Growth ◽

Physicochemical Characteristics ◽

Effective Control ◽

Fish Gelatin ◽

Chitosan Coating ◽

Hue Angle ◽

Malus Pumila Mill ◽

L Value ◽

Fresh Cut

The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (Malus pumila Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease (p < 0.05) in the L* value of cube color of cut apples. Fish gelatin–chitosan coatings mitigated the L* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin–chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin–chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.

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Comparative Study on Essential Oils Incorporated into an Alginate-Based Edible Coating To Assure the Safety and Quality of Fresh-Cut Fuji Apples

Journal of Food Protection ◽

10.4315/0362-028x-71.6.1150 ◽

2008 ◽

Vol 71 (6) ◽

pp. 1150-1161 ◽

Cited By ~ 70

Author(s):

ROSA M. RAYBAUDI-MASSILIA ◽

MARÍA A. ROJAS-GRAÜ ◽

JONATHAN MOSQUEDA-MELGAR ◽

OLGA MARTÍN-BELLOSO

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Antimicrobial Agents ◽

Antimicrobial Effect ◽

Physicochemical Characteristics ◽

Edible Coating ◽

Active Compounds ◽

E Coli ◽

Fresh Cut

Cinnamon, clove, and lemongrass essential oils (EOs) and their active compounds cinnamaldehyde, eugenol, and citral, respectively, were investigated for their effectiveness as antimicrobial agents in an alginate-based edible coating (EC) on fresh-cut Fuji apples. This EC also contained malic acid, N-acetyl-l-cysteine, glutathione, and calcium lactate as quality stabilizing compounds. The EC applied on apple pieces effectively maintained the physicochemical characteristics of the apple pieces for more than 30 days, decreased the respiration rate, reduced the Escherichia coli O157:H7 population by about 1.23 log CFU/g at day 0, and extended the microbiological shelf life by at least 19 days. The addition of EOs at 0.7% (vol/vol) or their active compounds at 0.5% (vol/vol) into the EC increased its antimicrobial effect, reduced the E. coli O157:H7 population by more than 4 log CFU/g, and extended the microbiological shelf life by more than 30 days. However, those concentrations of EOs affected the physicochemical characteristics of fresh-cut apples and thus limited their shelf life from 7 to 21 days. Lemongrass and cinnamon EOs (0.7%), citral (0.5%), and cinnamaldehyde (0.5%) were the most effective compounds for extending microbiological shelf life, whereas lemongrass, cinnamon, and clove EOs at 0.3% (vol/vol) best maintained the physicochemical characteristics of the product. Apple pieces with EC at day 0 and with EC with or without lemongrass EO at 0.7% at day 15 were preferred by the panelists. ECs containing natural antimicrobials and quality stabilizing compounds may be useful for extending the shelf life of fresh-cut fruits.

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Applications of SEM/EDXA in cement clinker investigation

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100177489 ◽

1990 ◽

Vol 48 (4) ◽

pp. 870-871

Author(s):

Arezki Tagnit-Hamou ◽

Shondeep L. Sarkar

Keyword(s):

Mineralogical Composition ◽

Physicochemical Characteristics ◽

Cement Clinker ◽

Accurate Information ◽

Phase Identification ◽

History Of ◽

Bulk Chemical ◽

Resolution Imaging ◽

Proven Method ◽

Instantaneous Chemical

All the desired properties of cement primarily depend on the physicochemical characteristics of clinker from which the cement is produced. The mineralogical composition of the clinker forms the most important parameter influencing these properties.Optical microscopy provides reasonably accurate information pertaining to the thermal history of the clinker, while XRDA still remains the proven method of phase identification, and bulk chemical composition of the clinker can be readily obtained from XRFA. Nevertheless, all these microanalytical techniques are somewhat limited in their applications, and SEM/EDXA combination fills this gap uniquely by virtue of its high resolution imaging capability and possibility of instantaneous chemical analysis of individual phases.Inhomogeneities and impurities in the raw meal, influence of kiln conditions such as sintering and cooling rate being directly related to the microstructure can be effectively determined by SEM/EDXA. In addition, several physical characteristics of cement, such as rhcology, grindability and hydraulicity also depend on the clinker microstructure.

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