Effect of Plasma Exposure Time on the Polyphenolic Profile and Antioxidant Activity of Fresh-Cut Apples

Cold atmospheric plasma (CAP) has shown good potentiality for the decontamination and stabilization of fresh fruit and vegetable products; however, information about its effect on nutritional quality is still scarce. The aim of this research was to evaluate the impact of a form of indirect treatment known as Dielectric Barrier Discharge (DBD) on apple slices—more specifically, the polyphenolic profile and antioxidant activity of fresh-cut Pink Lady apples. Atmospheric plasma was generated using air as feed gas, and directed to apple slices for up to 30 min. The effect of plasma treatment on physico-chemical parameters was mainly observed as a slight acidification of the tissue and reduction of browning after an extended period of exposure. The samples’ phenolic profile was significantly affected after 10 min of treatment, both in quantitative (an approximately 20% increase) and qualitative terms, while with increasing exposure time a progressive decrease of all polyphenol classes was observed. The antioxidant activity, evaluated by different in-vitro methods, followed a similar trend, increasing after 10 min of processing and then decreasing. Results highlighted how plasma exposure promotes a metabolic response of the fresh tissue, and the importance of carefully controlling the exposure time in order to minimize the loss of nutritional properties.

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

Postharvest Biology and Technology ◽

10.1016/j.postharvbio.2010.03.001 ◽

2010 ◽

Vol 57 (1) ◽

pp. 52-60 ◽

Cited By ~ 58

Author(s):

Encarna Aguayo ◽

Cecilia Requejo-Jackman ◽

Roger Stanley ◽

Allan Woolf

Keyword(s):

Antioxidant Activity ◽

Apple Slices ◽

Storage Atmosphere ◽

Fresh Cut ◽

And Storage

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Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

Antioxidants ◽

10.3390/antiox11010033 ◽

2021 ◽

Vol 11 (1) ◽

pp. 33

Author(s):

José Vicente Gil ◽

Adelaida Esteban-Muñoz ◽

María Teresa Fernández-Espinar

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Wheat Bread ◽

Bread Making ◽

Food Ingredient ◽

New Information ◽

Extractable Fraction ◽

Quinoa Flour ◽

Polyphenolic Profile ◽

The Impact

Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles of such bread. The UPLC-MS/MS analysis showed that quinoa bread, made with 25% quinoa flour of a black variety, presented more compounds than refined-wheat bread, and levels were remarkably higher in many cases. Consequently, the quinoa bread presented clearly improved polyphenolic content than the wheat bread (12.8-fold higher considering the sum of extractable and hydrolyzable polyphenols), as supported by greater antioxidant activity (around 3-fold). The predominant compounds in the extractable fraction of quinoa bread were p-hydroxybenzoic acid and quercetin (50- and 64-fold higher than in wheat bread, respectively) and rutin (not detected in wheat bread), while ferulic and sinapic acids were the most abundant compounds in the hydrolyzable fraction (7.6- and 13-fold higher than in wheat bread, respectively). The bread-making impact was estimated, and a different behavior for phenolic acids and flavonoids was observed. Extractable phenolic acids were the compounds that decreased the most; only 2 of 12 compounds were enhanced (p-hydroxybenozoic and rosmarinic acid with increments of 64% and 435%, respectively). Flavonoids were generally less affected, and their concentrations considerably rose after the bread-making process (7 of the 13 compounds were enhanced in the extractable fraction) with especially noticeably increases in some cases; e.g., apigenin (876%), kaempferol (1304%), luteolin (580%) and quercetin (4762%). Increments in some extractable flavonoids might be explained as a consequence of the release of the corresponding hydrolyzable forms. The present study provides new information on the suitability of quinoa-containing bread as a suitable vehicle to enhance polyphenols intake and, hence, the antioxidant activity in daily diets.

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Evaluation of the impact of pre-treatment and extraction conditions on the polyphenolic profile and antioxidant activity of Belgium apple wood

European Food Research and Technology ◽

10.1007/s00217-019-03373-2 ◽

2019 ◽

Vol 245 (11) ◽

pp. 2565-2578 ◽

Cited By ~ 2

Author(s):

Hannes Withouck ◽

Annick Boeykens ◽

Machteld Vanden Broucke ◽

Manuela M. Moreira ◽

Cristina Delerue-Matos ◽

...

Keyword(s):

Antioxidant Activity ◽

Pre Treatment ◽

Polyphenolic Profile ◽

The Impact

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Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup

Foods ◽

10.3390/foods9010078 ◽

2020 ◽

Vol 9 (1) ◽

pp. 78 ◽

Cited By ~ 1

Author(s):

Guido Rux ◽

Efecan Efe ◽

Christian Ulrichs ◽

Susanne Huyskens-Keil ◽

Karin Hassenberg ◽

...

Keyword(s):

Citric Acid ◽

Water Treatment ◽

Acid Solution ◽

Hot Water ◽

Hot Water Treatment ◽

Sugar Syrup ◽

Apple Slices ◽

Fresh Cut ◽

The Impact

In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiological processes and to extend shelf life. To minimize browning and microbial spoilage, slices may also be dipped in a citric acid/ascorbic acid solution for 5 min before storage in sugar syrup. To prevent the use of chemicals in organic production, short-term (30 s) hot-water treatment (sHWT) may be an alternative for gentle sanitation. Currently, profound knowledge on the impact of both sugar solution and sHWT on aroma and physiological properties of immersed fresh-cuts is lacking. Aroma is a very important aspect of fruit quality and generated by a great variety of volatile organic compounds (VOCs). Thus, potential interactive effects of sHWT and sugar syrup storage on quality of fresh-cut apple slices were evaluated, focusing on processing-induced changes in VOCs profiles. Intact ’Braeburn’ apples were sHW-treated at 55 °C and 65 °C for 30 s, sliced, partially treated with a commercial ascorbic/citric acid solution and slices stored in sugar syrup at 4 °C up to 13 days. Volatile emission, respiration and ethylene release were measured on storage days 5, 10 and 13. The impact of sHWT on VOCs was low while immersion and storage in sugar syrup had a much higher influence on aroma. sHWT did not negatively affect aroma quality of products and may replace acid dipping.

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Conventional and Organic Honeys as a Source of Water- and Ethanol Soluble Molecules with Nutritional and Antioxidant Characteristics

Molecules ◽

10.3390/molecules26123746 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3746

Author(s):

Magdalena Polak-Śliwińska ◽

Małgorzata Tańska

Keyword(s):

Antioxidant Activity ◽

Immune System ◽

Vitamin C ◽

Geographical Area ◽

Production Method ◽

Climatic Conditions ◽

Organic Production ◽

Organoleptic Characteristics ◽

Nutritional Characteristics ◽

The Impact

The benefits of natural honeybee products (e.g., honey, royal jelly, beeswax, propolis, beevenom and pollen) to the immune system are remarkable, and many of them are involved in the induction of antibody production, maturation of immune cells and stimulation of the immune system. The type of plants in the geographical area, climatic conditions and production method have a significantly influence on the nutritional quality of honey. However, this variability can influence consumer liking by the sensory attributes of the product. The aim of this work was to compare the most popular honeys from Poland in terms of nutritional value, organoleptic properties and antioxidant activity. In the study, five varieties of honey (honeydew, forest, buckwheat, linden and dandelion) from conventional and organic production methods were tested. The nutritional characteristics of honey samples included acidity, content of water, sugars, vitamin C, HMF and phenolics (total and flavonoids), while honey color, taste, aroma and consistency were investigated in the organoleptic characteristics. The antioxidant activity was determined in water- and ethanol-soluble honey extracts using DPPH and ORAC tests. The results showed that organoleptic and nutritional characteristics of popular Polish honeys differ significantly in relation to plant source and production method. The significant effect of honey variety on the content of HMF, saccharose and phenolics, as well as acidity and antioxidant capacity were noted. The impact of variety and variety × production method interaction was significant in the case of the content of vitamin C, glucose and fructose. A visible difference of buckwheat and forest honeys from other samples was observed. The highest content of total phenolics with antioxidant activity based on the SET mechanism was found in buckwheat honeys, while forest honeys were richer in flavonoids.

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Treatment of wood with atmospheric plasma discharge: study of the treatment process, dynamic wettability and interactions with a waterborne coating

Holzforschung ◽

10.1515/hf-2020-0182 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Jure Žigon ◽

Matjaž Pavlič ◽

Pierre Kibleur ◽

Jan Van den Bulcke ◽

Marko Petrič ◽

...

Keyword(s):

Plasma Treatment ◽

Treatment Process ◽

Beech Wood ◽

Treated Wood ◽

Plasma Discharge ◽

Contact Angles ◽

Atmospheric Plasma ◽

Waterborne Coating ◽

Spruce Wood ◽

The Impact

AbstractPlasma treatment is becoming a mature technique for modification of surfaces of various materials, including wood. A better insight in the treatment process and the impact of the plasma on properties of wood bulk are still needed. The study was performed on Norway spruce and common beech wood, as well as their thermally modified variations. The formations of the airborne discharge, as well as mass changes of the treated wood, were monitored. The impact of such treatment on wood-coating interaction was investigated by evaluating the dynamic wettability and penetration into wood. At the wood surface, plasma streamers were observed more intense on denser latewood regions. Wood mass loss was higher with increasing number of passes through the plasma discharge and was lower for thermally modified wood than for unmodified wood. Plasma treatment increased the surface free energy of all wood species and lowered the contact angles of a waterborne coating, these together indicating enhanced wettability after treatment. Finally, the distribution and penetration depth of the coating were studied with X-ray microtomography. It was found that the coating penetrated deeper into beech than into spruce wood. However, the treatment with plasma increased the penetration of the coating only into spruce wood.

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Flexible Potentiometric Sensor System for Non-Invasive Determination of Antioxidant Activity of Human Skin: Application for Evaluating the Effectiveness of Phytocosmetic Products

Chemosensors ◽

10.3390/chemosensors9040076 ◽

2021 ◽

Vol 9 (4) ◽

pp. 76

Author(s):

Aleksey V. Tarasov ◽

Ekaterina I. Khamzina ◽

Maria A. Bukharinova ◽

Natalia Yu. Stozhko

Keyword(s):

Antioxidant Activity ◽

Human Skin ◽

Skin Diseases ◽

Silver Chloride ◽

Potentiometric Sensor ◽

Sensor System ◽

Non Invasive ◽

Pet Film ◽

The Impact

In contemporary bioanalysis, monitoring the antioxidant activity (AOA) of the human skin is used to assess stresses, nutrition, cosmetics, and certain skin diseases. Non-invasive methods for skin AOA monitoring have certain advantages over invasive methods, namely cost-effectiveness, lower labor intensity, reduced risk of infection, and obtaining results in the real-time mode. This study presents a new flexible potentiometric sensor system (FPSS) for non-invasive determination of the human skin AOA, which is based on flexible film electrodes (FFEs) and membrane containing a mediator ([Fe(CN)6]3–/4–). Low-cost available materials and scalable technologies were used for FFEs manufacturing. The indicator FFE was fabricated based on polyethylene terephthalate (PET) film and carbon veil (CV) by single-sided hot lamination. The reference FFE was fabricated based on PET film and silver paint by using screen printing, which was followed by the electrodeposition of precipitate containing a mixture of silver chloride and silver ferricyanide (SCSF). The three-electrode configuration of the FPSS, including two indicator FFEs (CV/PET) and one reference FFE (SCSF/Ag/PET), has been successfully used for measuring the skin AOA and evaluating the impact of phytocosmetic products. FPSS provides reproducible (RSD ≤ 7%) and accurate (recovery of antioxidants is almost 100%) results, which allows forecasting its broad applicability in human skin AOA monitoring as well as for evaluating the effectiveness of topically and orally applied antioxidants.

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The Impact of Salt Stress on Plant Growth, Mineral Composition, and Antioxidant Activity in Tetragonia decumbens Mill.: An Underutilized Edible Halophyte in South Africa

Horticulturae ◽

10.3390/horticulturae7060140 ◽

2021 ◽

Vol 7 (6) ◽

pp. 140

Author(s):

Avela Sogoni ◽

Muhali Jimoh ◽

Learnmore Kambizi ◽

Charles Laubscher

Keyword(s):

Antioxidant Activity ◽

Plant Growth ◽

Mineral Composition ◽

Nutrient Solution ◽

Crop Production ◽

Saline Water ◽

Total Yield ◽

Control Treatment ◽

Antioxidant Power ◽

The Impact

Climate change, expanding soil salinization, and the developing shortages of freshwater have negatively affected crop production around the world. Seawater and salinized lands represent potentially cultivable areas for edible salt-tolerant plants. In the present study, the effect of salinity stress on plant growth, mineral composition (macro-and micro-nutrients), and antioxidant activity in dune spinach (Tetragonia decumbens) were evaluated. The treatments consisted of three salt concentrations, 50, 100, and 200 mM, produced by adding NaCl to the nutrient solution. The control treatment had no NaCl but was sustained and irrigated by the nutrient solution. Results revealed a significant increase in total yield, branch production, and ferric reducing antioxidant power in plants irrigated with nutrient solution incorporated with 50 mM NaCl. Conversely, an increased level of salinity (200 mM) caused a decrease in chlorophyll content (SPAD), while the phenolic content, as well as nitrogen, phosphorus, and sodium, increased. The results of this study indicate that there is potential for brackish water cultivation of dune spinach for consumption, especially in provinces experiencing the adverse effect of drought and salinity, where seawater or underground saline water could be diluted and used as irrigation water in the production of this vegetable.

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Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽

10.3390/pr9081262 ◽

2021 ◽

Vol 9 (8) ◽

pp. 1262

Author(s):

Shonisani Eugenia Ramashia ◽

Felicia Matshepho Mamadisa ◽

Mpho Edward Mashau

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Polyphenolic Compounds ◽

Total Phenolic ◽

Crude Fibre ◽

Yellowness Index ◽

Antioxidant Power ◽

Parinari Curatellifolia ◽

Ferric Reducing Antioxidant Power ◽

The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

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