Low Cost Glad Wrap Film Packaging Delays Postharvest Senescence and Maintains Fruit Quality of Green Chilies

Green chilies are highly perishable with limited postharvest life which substantially affects its quality and market potential. The present study was part of an ACIAR-funded project aiming at evaluating the effect low cost Glad wrap film packaging (GWFP) on eight commercial green chili cultivars (Kunri-1, Longi, Talhari, Skyline 1 and 3, Super-hot, Advanta and BSS-410) to help improve shelf life and quality during ambient storage at 18±2 °C. Chilies were weighed and filled in polyvinyl trays and wrapped with Glad wrap film. Chilies kept in Glad wrap film packaging improved marketability index and shelf life for 9 to 15 days compared to open top trays (control) with shelf life of 3 to 6 days depending on cultivar. GWFP storage of chili fruits markedly reduced weight loss, decay, disease incidence, wrinkling. red chili percentage and relative electrolyte leakage as compared with control. It was noted that chilies stored under GWFP displayed significantly higher firmness, soluble solid contents, acidity, ascorbic acid with maintained radical scavenging activity. In addition, total phenolic contents, enzymatic essays i.e. superoxide dismutase (SOD), peroxidase (POD), polyphenol oxidase (PPO) catalase (CAT) and ascorbate peroxidase (APX) activities were significantly higher in GWFP kept chilies. Conclusively, the low cost Glad wrap film packaging can be employed as promising technique to reduce postharvest losses, extend shelf life and maintain postharvest quality of chilies leading to more profit for the growers and linked stakeholders.

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Protein Bread Fortification with Cumin and Caraway Seeds and by-Products Flour

10.20944/preprints201801.0188.v1 ◽

2018 ◽

Author(s):

Bouchra Sayed Ahmad ◽

Thierry Talou ◽

Evita Straumite ◽

Martins Sabovics ◽

Zanda Kruma ◽

...

Keyword(s):

Radical Scavenging Activity ◽

Radical Scavenging ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Nutritional Values ◽

Phenolic Contents ◽

Trolox Equivalent ◽

Sensory Color ◽

By Products

This study investigated the effect of protein bread fortification with 2, 4 and 6% of cumin (Cuminum cyminum) and caraway (Carum carvi) whole seeds and by-products flour, respectively. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties as well as their nutritional values. Total phenolic contents and Trolox equivalent antioxidant capacity were also analyzed. Results indicated that bread fortification shows significant effects on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that addition of cumin and caraway seeds and by-products flour can improve the antioxidant potential and overall quality of protein bread.

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Improvement of the Performance of Chitosan—Aloe vera Coatings by Adding Beeswax on Postharvest Quality of Mango Fruit

Foods ◽

10.3390/foods10102240 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2240

Author(s):

Usman Amin ◽

Muhammad Kashif Iqbal Khan ◽

Muhammad Usman Khan ◽

Muhammad Ehtasham Akram ◽

Mirian Pateiro ◽

...

Keyword(s):

Radical Scavenging Activity ◽

Disease Incidence ◽

Mangifera Indica ◽

Radical Scavenging ◽

Aloe Vera ◽

Antimicrobial Properties ◽

Postharvest Quality ◽

Total Phenolic ◽

Vapor Permeability ◽

Ph Change

The effect of the application of chitosan–Aloe vera coatings emulsified with beeswax (0, 0.5, 1, 1.5 and 2%) during storage of Mangifera indica L. (cv Anwar Ratol) was investigated. Particle size of emulsions was reduced significantly with an increase in beeswax concentration. Water vapor permeability of the coatings was reduced by 43.7% with an increase in concentration of beeswax to 2%. The coated mangoes (at all concentrations of beeswax) exhibited reduced weight loss, delayed firmness loss, minimized pH change, maintained the total soluble solid contents, and retained free radical scavenging activity and total phenolic contents when stored at 18 °C and 75 ± 5% R.H. The best results were produced with a formulation containing 2.0% beeswax. Antimicrobial properties of chitosan and Aloe vera coatings were also improved with an increase in beeswax concentration and remarkably reduced the disease incidence in mangoes. In conclusion, beeswax-emulsified chitosan–Aloe vera coatings can be effectively used to increase the shelf life and marketable period of mangoes.

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Effect of Spice Extracts on the Biochemical, Textural and Sensory Attributes of Pangasius (Pangasianodon hypophthalmus) Chunks during Ice Storage

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2017.54.2.15542 ◽

2017 ◽

Vol 54 (2) ◽

pp. 149

Author(s):

A. Jeyakumari ◽

Reeshma Roy ◽

George Ninan ◽

V. Renuka

Keyword(s):

Shelf Life ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Total Phenolic ◽

Pangasianodon Hypophthalmus ◽

Treated Sample ◽

And Control ◽

Dpph Radical Scavenging

Aqueous extracts of ginger (Zingber officinale), mint (Mentha arvensis) and green chilli (Capsicum annuum) were examined for their antioxidant activity by using DPPH assay and total phenolic assay. Mint extract showed the highest phenolic content (87.33± 2.74 mg phenolics / 100 g) and DPPH Radical scavenging activity (89.61±0.30 %). Effect of spice extracts (20%) on the quality of pangasius fish chunks were evaluated up to 15 days under iced condition. Fish chunks treated with spice extracts had lower total volatile base nitrogen content (TVB-N) than the control. Similar trend was also observed for peroxide (PV) and thiobarbituric acid (TBA) values. Fish chunks treated with ginger and chilly extracts had an improved texture than mint extracts and control. Sensory evaluation revealed that fish chunks had a shelf life up to 9th, 12th and 15th day for control, chilli extract treated, mint and ginger extracts treated sample respectively. Results indicated that the spice extracts could improve the shelf life of pangasius fish chunks at the selected concentration and demonstrated the potential to use as an alternative for synthetic preservatives.

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Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread

Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences ◽

10.1515/prolas-2017-0088 ◽

2017 ◽

Vol 71 (6) ◽

pp. 509-514 ◽

Cited By ~ 3

Author(s):

Bouchra Sayed-Ahmad ◽

Evita Straumīte ◽

Mārtiņš Šabovics ◽

Zanda Krūma ◽

Othmane Merah ◽

...

Keyword(s):

Antioxidant Activity ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Oil Extraction ◽

Added Value ◽

Total Phenolic ◽

Bread Making ◽

Foeniculum Vulgare ◽

Phenolic Concentration

Abstract Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.

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Antioxidant and beta-Galactosidase Inhibitory Studies of Methanolic Extract of Juniperus Phoenicea and Calicotome Villosa from Jordan

10.21203/rs.3.rs-268678/v1 ◽

2021 ◽

Author(s):

Ahmed Al-Mustafa ◽

Mohammad Al-Tawarah ◽

Mohammed Sharif Al-Sheraideh ◽

Fatima Attia Al-Zahrany

Keyword(s):

Thermodynamic Parameters ◽

Thermal Inactivation ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Scavenging Activity ◽

Antioxidant Power ◽

Dry Extract ◽

Phenolic Contents ◽

Juniperus Phoenicea

Abstract Background: We investigated Juniperus Phoenicea (J. Phoenicea) and Calicotome Villosa (C. Villosa) from Jordan for phenolic contents, antioxidant, anti β-Galactosidase activities, in an attempt to rationalize its use in lactose metabolism disorders. The kinetic parameters of leave extracts, galactose, glucose, fructose and acarbose were evaluated. Also, the thermodynamic parameters of the enzyme thermal inactivation were determined. Methods: JP and cv crude methanolic extracts were evaluated for 1,1-diphenyl,2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP). Further, β-Galactosidase inhibitory activities were performed using O-nitrophenyl-beta-D-galactopyranoside as substrate. Moreover, total phenolic contents, flavonoids and flavonols of plants extracts were determined and expressed in mg of gallic acid equivalent (mg GAE/g dry extract) or rutin equivalent per gram of dry extract (mg RE/g dry extract).Results: Phytochemical screening of the crude extract of J. Phoenicea and C. Villosa leaves contained phenols, alkaloids, flavonoids, terpenoids, anthraquinones and glycosides. J. Phoenicea exhibited high flavonoids and flavonols contents than C. Villosa but both J. Phoenicea and C. Villosa contained high phenolic and showed concentration dependent DPPH scavenging activity, with J. Phoenicea (IC50 =11.1 μg/ml), C. Villosa (IC50 =15.6 μg/ml), respectively. According to FRAP assay, the antioxidant power activity of plants extracts was concentrations dependent. The β-galactosidase % inhibition was increased as the concentration of of J. phoenicea, C. villosa and rutin increased. The mode of inhibition of β-galactosidase by J. phoenicea (IC50= 65 µg/ml) and C. villosa (IC50= 700 µg/ml) extracts was non-competitive and mixed-inhibition, respectively. Also, rutin was affected in a competitive (IC50 = 75 µg/ml) inhibition. β-galactosidase half-life was 108 min at 55°C, thermodynamic parameters revealed an activation energy of 208.88 kJ mol-1 and the inactivation kinetic follows a first-order reaction with k-values ranges between 0.0862 and 0.0023 min-1. The enzyme showing a decreasing trend of enthalpy of denaturation (∆H°) as temperature increase but value of free energy of thermal denaturation (∆G°) for β-galactosidase was decreased with increasing in temperature. The calculated entropy of inactivation (∆S°) at each temperature showed positive values, which means there are no significant processes of aggregation.Conclusions: J.phoenicea and C.villosa have inhibiting effect on β-galactosidase activity. Thermodynamic approach shows an enzyme stable and suggests that inactivation mechanism is based on molecular structural changes.

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Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

Journal of Food Quality ◽

10.1155/2018/7836745 ◽

2018 ◽

Vol 2018 ◽

pp. 1-6 ◽

Cited By ~ 4

Author(s):

Lisa Garretson ◽

Catrin Tyl ◽

Alessandra Marti

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Flavonoid Content ◽

Processing Step ◽

Cooking Times ◽

Dpph Radical Scavenging

While extensive research has been performed on the composition and cooking quality of commodity beans, relatively little is known about pigmented heirloom varieties and the effects of processing on their antioxidant capacity. The aim of this study was to evaluate the effect of soaking and cooking on antioxidants in four heirloom bean varieties compared to Pinto. Water absorption kinetics, soaking and cooking time, DPPH radical scavenging activity, and total phenolic and total flavonoid content were determined in raw, soaked, and cooked samples. Heirlooms required less time to hydrate compared to Pinto, whereas cooking times were similar. The effect of soaking on antioxidant capacity and flavonoids was minimal compared to cooking, which led to losses of up to 57%. Each pigmented heirloom bean had specific characteristics, and three of them had equal or higher amounts of antioxidants or antioxidant activity than Pinto at every processing step. Among heirlooms, Koronis Purple and Jacob’s Cattle had the highest antioxidant activity and Jacob’s Cattle and Tiger’s Eye the highest amount of flavonoids, even after cooking.

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Effect of neem leaf and banana pulp extracts on shelf life and quality of mango (Mangifera indica L.)

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v16i3.39488 ◽

2018 ◽

Vol 16 (3) ◽

pp. 343-350 ◽

Cited By ~ 1

Author(s):

Rabeya Akter Sarmin ◽

Shamim Ahmed Kamal Uddin Khan ◽

Kanij Fatema ◽

Sabiha Sultana

Keyword(s):

Shelf Life ◽

Disease Severity ◽

Leaf Extract ◽

Disease Incidence ◽

Mangifera Indica ◽

Soluble Solids ◽

Postharvest Quality ◽

Ambient Conditions ◽

Neem Leaf Extract

The study was carried out to minimize the postharvest loses and extend shelf life of mango fruitby maintaining physico-chemical properties. The variety selected for the study was “Amrapali”. Freshly harvested mango was treated with different concentrations (20% and 40%) of neem leaf and banana pulp extract alone or in combination. Untreated mango was considered as control. All treated and untreated mango was kept into paper cartons at room condition. The treated fruits showed significant differences in case of total soluble solids content, titratable acidity, vitamin C, disease incidence, disease severity and shelf life in comparison to control fruits. Among the treatments, T2 (neem leaf extract at 20%) and T5 (neem leaf extract 40% + banana pulp extract 40%) treatments showed longer shelf life (9.92 and 10.25 days, respectively), slower changes in color (score 2.77 and 2.93, respectively) and firmness (score 2.67 and 2.77, respectively); less disease severity (score 2.93 and 3.57, respectively), disease incidence (46.67% and 60.00%) and lower loss in weight (38.04% and 35.17%, respectively) at 9 DAT (Days after treatment). On the other hand, total soluble solid was highest in T3 (neem leaf extract 40%) treated fruitswith18.73% more Brix at 13 DAT in comparison to control and other treatments. The effectiveness of the treatment T5 (neem leaf extract 40% + banana pulp extract 40%) was meaningful which could be recommended for maintenance of postharvest quality of mango stored in ambient conditions. J. Bangladesh Agril. Univ. 16(3): 343–350, December 2018

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Chemical Composition and Antioxidant Activity of the Essential Oil and Fatty Acids of the Flowers of Rhanterium Adpressum

Natural Product Communications ◽

10.1177/1934578x1300800837 ◽

2013 ◽

Vol 8 (8) ◽

pp. 1934578X1300800 ◽

Cited By ~ 1

Author(s):

Chahrazed Hamia ◽

Nadhir Gourine ◽

Hadjer Boussoussa ◽

Mokhtar Saidi ◽

Emile M. Gaydou ◽

...

Keyword(s):

Fatty Acids ◽

Essential Oil ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Lipid Extract ◽

Total Phenolic ◽

Phenolic Contents ◽

Total Phenolic Contents ◽

Oil Extract

The essential oil obtained by hydrodistillation of the flowers of Rhanterium adpressum Coss. & Durieu was analyzed using GC and GC-MS. The essential oil was very rich in monoterpene compounds. The major components identified were the monoterpene hydrocarbons: camphene (21.8%), myrcene (19.3%) and α-pinene (17.4%). Other compounds, including limonene, β-pinene and terpinol-4-ol, were present in low content (4–6%). The composition of the fatty acids in the lipid extract obtained from the flowers was also investigated by GC and GC-MS. The main fatty acids identified were palmitic (47.4%), oleic (12.9%) and stearic acids (10.6%). The total phenolic contents and the antioxidant activities were also evaluated for both extracts. The total phenolic contents were determined using the Folin-Ciocalteu reagent and the antioxidant activities were measured using three different assays: DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity, FRAP (ferric reducing antioxidant potential) and a molybdenum assay. As a result of these tests, the lipid extract exhibited the highest antioxidant activities in comparison with the essential oil extract.

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Polyphenolic Contents and Antioxidant Properties of Different Grape (V. vinifera,V. labrusca, andV. hybrid) Cultivars

BioMed Research International ◽

10.1155/2013/718065 ◽

2013 ◽

Vol 2013 ◽

pp. 1-5 ◽

Cited By ~ 26

Author(s):

Shivraj Hariram Nile ◽

S. H. Kim ◽

Eun Young Ko ◽

Se Won Park

Keyword(s):

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Total Phenolic ◽

Coumaric Acid ◽

Grape Skin ◽

Phenolic Contents ◽

Grape Skins ◽

Phenolic And Flavonoid

The polyphenolic contents and the antioxidant activity of the skins and pulps of different grape cultivars were estimated using HPLC and DPPH antioxidant assay, respectively. The phenolics and flavonoids identified were quercetin, kaempferol, caffeic acid, p-coumaric acid, cinnamic acid, and (−)-epicatechin. The total phenolic contents were found to be the highest in the grape skin of Flouxa (>400 mg/100 g), followed by Campbell Early and Tamnara (>300 mg/100 g), and then by Red Globe and Ruby Seedless (>250 mg/100 g), and the total phenolic content was the lowest in Italia and Delaware (<60 mg/100 g). The antioxidant activities of the grape extracts varied from 12.5% (Ruby Seedless) to 60.2% (Hongiseul) for skins, whereas the antioxidant activities of the grape extracts varied from 35.4% (Campbell Early) to 84.5% (Hongiseul) for pulps. The grape pulps have stronger antioxidant activities than those of the grape skins. Our results suggest that the phenolic and flavonoid contents in extracts of grape skins and pulps showed statistically significant correlations with the free radical scavenging activity.

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Pre-Harvest Foliar Application of Mineral Nutrients to Retard Chlorophyll Degradation and Preserve Bio-Active Compounds in Broccoli

Agronomy ◽

10.3390/agronomy9110711 ◽

2019 ◽

Vol 9 (11) ◽

pp. 711

Author(s):

Mohamed M. El-Mogy ◽

Mohamed Abdel M. Wahab ◽

Mohamed B. I. El-Sawy ◽

Aditya Parmar

Keyword(s):

Plant Growth ◽

Shelf Life ◽

Foliar Application ◽

Growth Parameters ◽

Management Practice ◽

Nutrient Content ◽

Mineral Nutrients ◽

Postharvest Quality ◽

Total Phenolic

Foliar application of micronutrients has become a common farm management practice to increase the overall yield of various crops. However, the effects of foliar fertilization on shelf life and postharvest quality of the crops are rather under-researched. The aim of this field experiment was to evaluate the effect of foliar application of individual mineral nutrients (calcium (Ca), zinc (Zn), manganese (Mn), and iron (Fe) on pre and postharvest quality of broccoli. The broccoli plants were subjected to single foliar sprays of either Ca, Fe, Zn, or Mn, which was repeated four times during plant growth at a 1 g/kg concentration. Once harvested, the broccoli heads were refrigerated at 4 °C for 28 days. Our results indicated that foliar application of Ca, Zn, Mn, and Fe did not have a significant effect on plant growth parameters, apart from enhancing Soil Plant Analysis Development (SPAD) chlorophyll meter values. However, during postharvest, foliar application treatment showed a positive response on weight loss during storage and reduction in yellowing of the broccoli heads. Foliar treatments increased the concentration of Nitrogen (N), Phosphorus (P), Ca, Zn, Mn and Fe significantly in the broccoli head tissue. Total chlorophyll content, total phenolic compound, ascorbic acid, peroxidase activity, glucoraphanin and glucobrassicin and flavonoids were significantly increased by all foliar treatments. Crude protein content and sulforaphane were enhanced by Ca and Mn treatments. Overall, foliar application of the investigated mineral nutrients may prove beneficial in improving the shelf-life and nutrient content of broccoli during postharvest handling and storage.

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