The aim of this study was to evaluate the effect of different concentrations of nitric oxide (NO) reapplied during controlled atmosphere (CA) storage on oxidative stress defense mechanisms and on ...profile of volatile compounds of 'Cripps Pink' apples. Fruit were treated with NO at 0, 1, 2, 5, or 10 μL L−1 every seven days during CA storage (0.8 kPa of O2, <0.5 kPa of CO2, at temperature of 1.5 ± 0.2 °C, and 94 ± 2% RH). Fruit were evaluated after 8 months of CA storage, followed by seven days of shelf life. In general, linear and quadratic models adjusted to quantitative levels of NO showed increased contents of total phenolic compounds (in the pulp and peel tissues), increased activity of catalase, reduced activity of lipoxygenase, reduced content of H2O2, reduced lipid peroxidation and ethylene production in the fruit with the increase of NO concentrations. NO treatment had no effect in the total antioxidant activity and in the activity of the enzymes superoxide dismutase and peroxidase in the fruit. The increase of NO concentrations reduced the volatile compounds butyl acetate, hexyl acetate, 2-methylbutyl acetate, ethyl butanoate, til 2-methylbutanoate, and 1-butanol in the pulp of the fruit. The results show that weekly application of NO at ∼6 μL L−1 during CA storage of 'Cripps Pink' apples improved the mechanisms to protect the fruit from oxidative stress, but it might impair the production of the main esters associated with aroma.
•The weekly application of doses close to 6 μL L−1 of NO increases the content of phenolic compounds.•The weekly application of doses close to 6 μL L−1 of NO reduces oxidative stress.•The NO in CA does not affect the antioxidant activity and the enzymes SOD and POD.•The application of NO in CA reduces the activity of the enzyme LOX.•The emission of volatile compounds, mainly esters, is affected by the application of NO.
•Twelve main phenolic compounds (PC) were identified in different rice varieties.•Bran and husk provide more than 90% of PC and antioxidant activity of whole rice.•Ferulic acid, gallic acid and ...protocatechuic acid were the highest 3 PCs in rice bran.•P-Hydroxybenzaldehyde was the main PC existed in rice husk (14.46–23.72 μg·g−1).•Japonica rice has significant higher PC and antioxidant activity than Indica rice.
Utilization of phenolic compounds in rice husk and bran is important for improving the functionality of rice by-products. Eight rice varieties planted in different area were selected to analyze the phenolic compounds distribution of fractions in Japonica and Indica rice by using UPLC-MS method. A total of 12 phenolic compounds were identified in all rice varieties. Ferulic acid, gallic acid, protocatechuic acid and syringic acid were the dominant phenolic compounds in rice bran, while p-Hydroxybenzaldehyde was the main phenolic compounds existed in rice husk (14.46–23.72 µg·g−1). Bran and husk fractions provide more than 90% of phenolic compounds and antioxidant activity of whole rice. Regardless of the planting environmental effects, Japonica rice has significant higher phenolic compounds and antioxidant activity than Indica rice (P < 0.05). Therefore, it can be concluded that the distribution of phenolic compounds were strongly correlated with the rice varieties and fractions.
•TPC extraction from Azadirachta indica leaves powder.•To understand and establish the useful kinetic expression model by Peleg's model•To optimize and identify significant parameters for maximum ...extraction yield.•Compare the experimental results with conventional batch extraction methods.
The current work deals with ultrasound-assisted extraction (UAE) of the total phenolic compounds (TPC) from A. indica (Neem) leaves powder. Various process parameters have been optimized, including solvent screening, solid/solvent ratio, extraction temperature, particle size, power input, duty cycle, and sound wave frequency. The highest TPC yield of 11.87 mg of GA/g of powder was obtained at a time of 14 min, 70% ethanol as solvent, solid to solvent ratio of 1:30, particle size of 0.2–0.3 mm, extraction temperature of 40ºC, power input of 90 W, and duty cycle of 50%. The experimental outcomes obtained from the UAE have been matched with stirred batch and Soxhlet extraction of TPC, which shows that ultrasound, was relatively better than the traditional method. The UAE method has efficiently decreased the extraction time (14 min) and marginally improved the TPC yield from A. indica leaves. Further, Peleg's mathematical model was studied for the extraction kinetics and to calculate the predicted extraction values of the rate constant, initial rate, and equilibrium concentration for all investigational circumstances. The predicted values obtained from Peleg's mathematical model show a good fit with experimental outcomes.
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•Subcritical water extraction was employed to obtain extract of wild garlic.•Influence of process parameters on extraction of bioactive compounds was analyzed.•Optimal conditions for ...production oh highest quality extracts were determined.•Formation of Maillard reaction products during SWE was investigated.
Subcritical water extraction (SWE) was employed in order to obtain high valuable extracts from wild garlic (Allium ursinum). The influence of temperature (120–200°C), extraction time (10–30min) and added acidifier, HCl (0–1.5%) on extraction process was investigated. Analysis of variance was used to determine the fitness of the model and optimal process parameters for SWE, in order to maximize extraction yield, total phenolic compounds and total flavonoids content, and antioxidant activity. The optimal conditions for SWE were determined at temperature of 180.92°C, extraction time of 10min, and added acidifier at 1.09%. An insight into the development of Maillard reaction products during SWE was provided through measurement of 5-hydroximethylfurfural(5-HMF) and furfural (F)in all obtained extracts. No influence of 5-HMF and F on antioxidant activity was observed. Using HPLC-DAD, kaempferol derivates were identified as the major phenolic compounds in extract obtained at optimal condition.
The effect of high-intensity pulsed electric field (HIPEF) processing parameters (electric field strength, treatment time, and polarity) on broccoli juice carotenoids, vitamin C, total phenolic (TP) ...content and antioxidant capacity (AC) was evaluated. Results obtained from HIPEF-processed broccoli juice were compared with those of thermally treated (90°C/60s) and untreated juices. HIPEF processing parameters influenced the relative content (RC) of bioactive compounds, and the relative AC (RAC). Maximum RC of lutein (121.2%), β-carotene (130.5%), TP (96.1%), vitamin C (90.1%) and RAC (5.9%) was reached between 25 and 35kV/cm and from 2000μs to 500μs. The highest RAC and RC of bioactive compounds were observed in HIPEF treatments applied in bipolar mode, except for vitamin C. HIPEF-treated broccoli juice exhibited greater RC of bioactive compounds and RAC than juice treated by heat. HIPEF technology could be considered a promising option for preserving the antioxidant quality of broccoli juice.
Vegetable juices are becoming more and more popular because of their wide range of health-related compounds. Particularly, broccoli juice is attracting the food industry attention because it contains high amounts of vitamins, carotenoids and phenolic compounds, among other bioactive compounds. Broccoli juice requires treatment conditions that protect its microbial, nutritional and sensorial quality. HIPEF is a non-thermal technology for liquid food preservation that inactivates microorganisms and enzymes without compromising the nutritional and sensorial features of foods. Consequently, this technology could be used in the food industry as an alternative for thermal treatment to preserve the bioactive compounds present in vegetable juices, offering to consumers a healthy product.
•HIPEF processing preserved bioactive compounds and antioxidant capacity of broccoli juice.•Thermal treatment reduced the content of bioactive compounds and antioxidant capacity of broccoli juice.
Hazelnut kernels obtained from the commercial processes were analyzed for proximate composition, bioactive compounds, lipid oxidation, and enzyme (lipase, peroxidase, and polyphenol oxidase) ...activities and compared among three cultivars (Barcelona, Yamhill, and Jefferson) and two agricultural practices (with and without fertigation for Jefferson). The influence of drying temperature (38, 43, and 49 °C) and relative humidity (RH, 40 and 60%) on drying characteristics (drying rates of inshells and corresponding moisture content (MC) and water activity (aw) of kernels when inshells reached ∼10 g/100 g MC or equilibrium MC (MCeq)), bioactive compounds, lipid oxidation, and enzyme activity of the kernels were investigated. Oleic acid and α-tocopherol were the predominant fatty acids and vitamin in hazelnuts. Yamhill contained the highest phenolic (0.12 mg GAE/g), vitamin E (14.26 mg/100 g, α-tocopherol), and lowest unsaturated/saturated fatty acids ratio (8.7) among cultivars. Drying characteristics and chemical and enzymatic reactions of hazelnuts varied depending on drying condition and cultivar of nuts, in which drying at 43–49 °C and 40% RH improved drying efficiency and retained quality of dried hazelnuts. This study suggested the ideal drying conditions that could produce dried hazelnuts with optimal range of MC and aw for retaining bioactive compounds and minimizing lipid oxidation and enzyme activity.
•Proximate composition and bioactive compounds of hazelnut varied among cultivars.•Oleic acid and α-tocopherol were predominant fatty acid and vitamin E in hazelnuts.•Temperature and RH affected drying rate, lipid oxidation and enzyme activity of nuts.•Drying at 43–49 °C and 40% RH resulted in high drying efficiency and good quality nuts.
•Simultaneous analysis of total flavonoids and total phenolic.•On-line separation of phenolic acids and flavonoid compounds.•Separation conducted using magnetic zinc-imidazole frameworks.•All ...processes were integrated in a single Lab on a chip device.•The device was fabricated using 3D printer.
A microfluidic device for simultaneous analysis of total flavonoids and total phenolic acids is presented for the first time. The process was based on the utilization of magnetic zinc-imidazole frameworks (ZIF-4), as a highly efficient media for on-line separation of phenolic acids and flavonoids, which were subsequently detected by a sensitive chemiluminescence (CL) method. Acrylate-based polymeric microchips containing a separation column (12.5 mm length, 3 mm width and 1 mm depth) were fabricated using a 3D-printer, and magnetic ZIF-4 was fixed into the column. The high porosity of the magnetic ZIF-4 made it a suitable adsorbent, guaranteeing an effective separation. The detection limits were in the range of 0.04–0.10 µg mL−1 with relative standard deviation values of (2.19–4.38%). The system was successfully applied for the analysis of flavonoids and phenolic acids in tea and honey samples. The recovery was from 95.4 to 104.1%, indicating a good accuracy of the developed method.
•Vis/NIR and NIR could be feasible for grape quality assessment during ripening.•LS-SVM performed better prediction than PLS for SSC, a* & TP.•CARS chose 40 key wavelengths for SSC prediction with ...Rp2 of 0.914.•SSC-based CARS-SVM-DA reached 100% classification accuracy for ripeness stage.
The diffuse reflection visible/near-infrared (Vis/NIR, 400–1100 nm) and near-infrared (NIR, 900–2500 nm) spectrum were used to monitor the surface color (CIE L*a*b*), total soluble solid contents (SSC) and total phenolic compounds (TP) of intact ‘Manicure Finger’ and ‘Ugni Blanc’ berries at five ripening stages (i.e., green, pre-veraison, veraison, post-veraison and ripe). The determination of quality parameters and the discrimination of five ripening stages were conducted by chemometric analysis based on full-band and selected wavelengths of Vis/NIR and NIR. The results showed that the best regression results were obtained by least squares support vector machine (LS-SVM) with the root mean squares error of prediction (RMSEP) of 5.161, 2.919, 3.275, 1.230% and 0.216 g kg−1 for L*, a*, b*, SSC and TP of ‘Manicure Finger’ in the range of 400–1100 nm, respectively; and the RMSEP of 3.049, 0.710, 2.996 and 0.150 g kg−1 for L*, a*, b* and TP of ‘Ugni Blanc’ in the range of 400–1100 nm, respectively, and the RMSEP of 1.288% for SSC in the range of 900–2500 nm. A total of 90% and 100% classification accuracies on prediction sets were reached by the total soluble solid contents based competitive adaptive reweighted sampling support vector machine discrimination analysis (SSC-based CARS SVM-DA) for ‘Manicure Finger’ and ‘Ugni Blanc’ grape berries of five ripening stages, respectively. This study provided a feasible evaluation method of quality and developing stages for grape varieties during ripening stages by Vis/NIR and NIR technology.
Introduction Horticultural waste is one of the top challenges these days. As the population increases, food loss and waste, which has a serious impact on the environment and human health. ...Horticultural waste is rich in nutrients, polysaccharides and antimicrobial compounds that can be used in the production of edible coatings. Edible coatings protect fruit from nutrient and mineral loss and extend shelf life. Strawberry fruit is one of the commercial horticultural crops because it contains important and diverse sources of natural antioxidants, flavonoids, phenolic acids and minerals. However, the fruit is highly perishable due to its high respiratory rate and metabolic activity, soft texture and lack of protective skin, which can lead to moisture loss, mechanical damage and fungal damage during harvesting, handling and packing. It is estimated that approximately 30% of strawberry fruit is wasted during the post-harvest stage before reaching the consumer. Therefore, reducing the destruction rate of its quantitative and qualitative properties is considered one of the most important challenges. Plant Extract Edible Coating (PEEC) is an environmentally friendly edible coating. Like other edible coatings, PEEC is a thin layer of material applied to the surface of a product. Pomegranate peel extract has biological activities such as antibacterial, antiviral, antioxidant, anti-inflammatory, and antifungal. This extract was used alone or in combination with other post-harvest treatments to preserve product quality. Tomatoes contain secondary metabolites called steroidal glycoalkaloids. These compounds primarily act as crop protection agents against insects, bacteria, parasites, viruses and fungi. This study evaluated the efficacy of pomegranate peel extract and tomato seedlings in maintaining strawberry fruit quality during cold storage and reducing post-harvest waste. Materials and Methods Healthy fruits with uniform size, shape, and color were carefully selected from strawberries harvested from an orchard in Kamyaran, Kurdistan. We conducted a study to investigate the effects of coating these strawberries with pomegranate peel extract (1%) and tomato seedling extract (1%) on their physiological and qualitative responses. The fruits were coated with the respective plant extracts and subsequently stored at 4 ± 1°C and 90–95% relative humidity for a duration of 15 days. Strawberry quality was analyzed on the first day of storage and on days 5, 10 and 15. Various qualitative factors such as weight loss, firmness pH, total soluble solids content, titratable acidity, total phenolic content, total anthocyanin content, total antioxidant activity, total flavonoid content, ascorbic acid, color and decay severity were evaluated. Statistical analysis of the data was performed using SAS (version 9.4) and mean comparisons were performed using the Duncan multiple range test. Results and Discussion The study on the property retention and long-term cold storage time of pomegranate peel and tomato seedling extracts coating showed that a concentration of 1% of the extracts used have a significant effect on strawberry fruit quality and phytochemical parameters. It was shown to have a significant impact on strawberry fruit quality and phytochemical parameters, improving compared to the control treatment during cultivation. Weight loss increased with all treatments during storage. After 5 days of storage, no differences between treatments were discernible, but at the end of storage all treatments showed a clear decrease in fruit weight. Pomegranate peel and tomato seedling extracts reduced weight loss by 12% and 15%, respectively, while the control significantly reduced weight loss by 26%. Despite the decrease in fruit tissue firmness during storage, the firmness of the plant extract-coated fruit was maintained and significantly different from the control. PH remained at low levels for all treatments compared to controls. The total acid and total soluble solids content of the fruit are affected by the treatments considered, the storage, and the combination of times and treatments. The total content of phenolic compounds reached 223 mg gallic acid and 236 mg gallic acid per 100 g fresh weight on the 10th and 15th storage days after treatment with pomegranate peel extract. For tomato seedling extract, this corresponds to 207 mg and 182 mg gallic acid per 100 g fresh weight. The total anthocyanin content in all fruits decreases with increasing storage time, but this trend increases after 10 days when tomato seedlings are treated. In all fruits, various treatments increase anthocyanin levels throughout the storage time. ANOVA of antioxidant activity showed no significant effects on treatment-independent and chronotherapy-interaction effects, while the time-independent effect showed a significant effect at 5%. The greatest antioxidant activity is associated with pomegranate peel extract. The frequency of this feature in treatment decreased with increasing storage time. During the treatment period, there was a progressive increase in antioxidant activity from the 10th to the 15th day, demonstrating a significant difference compared to the beginning of the treatment. Average comparison results revealed a slight but significant difference in the treatments concerning flavonoid content. Analysis of variance and comparison of mean results indicated a significant difference in ascorbic acid content during storage among the different treatments. Color indices remained consistent across all treatments. The 15-day shelf life of strawberries was assessed, and the treatments employed effectively reduced decay rates during storage. Upon analysis, it was determined that the 1% concentration of pomegranate peel extract exhibited the highest efficacy in suppressing the severity of spoilage. Conclusion Residues from various agricultural sectors have a variety of uses, including their properties as preservatives that extend the shelf life of perishable fruits and enhance the nutritional value of fruits and vegetables. Replacing plant extracts with synthetic compounds can play an important role in preserving the characteristics and quality of strawberry fruits during storage. Based on the results of this study, an edible coating containing plant extracts from pomegranate peel and tomato seedling as natural preservatives was used to extend the shelf life and enhance the nutritional quality of strawberry fruits during cold storage. Finally, using natural compounds such as plant extracts from agricultural waste is a safe and healthy way to manage and preserve the properties of post-harvest agricultural products.
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