This study aimed to evaluate the effect of 1-methylcyclopropene (1 -MCP) applied as pre-cutting, post-cutting, and double application (before and after cutting) on the changes in the firmness and ...quality parameters of fresh-cut ripe 'Maradol' papaya. Four treatments (T1-T4) were used. T1 (Control treatment): Fresh-cut 'Maradol' papaya slices (Control treatment or T1) dipped in 1% CaCl.sub.2 for 2 min, then sprayed with 0.1% iso-ascorbic acid and 0.05% sorbic acid. One part of the T1 slices were treated with 1000 nL/L of 1-MCP for 12 h at 10 degreesC (T2). T3: Fresh-cut papaya slices treated with the same additives from the whole papaya treated 1000 nL/L of 1-MCP for 12 h at 20 degreesC. T4: Fresh-cut papaya with additives treated with 1-MCP before and after cutting. All slices were packed in polypropylene trays with a perforated cover and stored at 4 degreesC. T3 and T4 slices exhibited lower firmness loss and decreased activity of pectin methylesterase, polygalacturonase, and beta-galactosidase compared to T1 and T2 slices. Moreover, T3 and T4 slices had low translucency and microbial load, complying with the European Union limit (3 log CFU/g). No significant variations in acidity, pH, and total soluble solids were noted between treatments, but higher color values were obtained in T3 and T4 slices. To the best of our knowledge, this is the first study where the combining effects of additives and 1-MCP application before and after cutting extended the shelf-life of fresh-cut 'Maradol' papaya for up to 13 days at 4 degreesC, twice the duration reported by others.
Antecedentes: Es importante el aprovechamiento sustentable de plantas nativas para consumo humano y para la incorporación como ingrediente en nuevos alimentos. Los frutos de Prosopis laevigata se han ...utilizado ocasionalmente para consumo humano; sin embargo, pueden constituir una fuente sustentable de nutrientes y metabolitos secundarios.
Preguntas y/o Hipótesis: ¿Cuál es el contenido de nutrientes y la fitoquímica de hojas, flores y frutos de Prosopis leavigata ?
Especies de estudio/Descripción de datos/Modelo matemático: Prosopis laevigata , familia Fabaceae, partes reproductivas (flor y fruto) y parte vegetativa (hoja).
Sitio y años de estudio: Portugalejo de los Romanes, Lagos de Moreno, Jalisco. De 2018-2020
Métodos: Se determinaron los sólidos solubles, pH, acidez e índice de madurez en el fruto. Se evaluó el contenido de nutrientes de la hoja, flor, y fruto; así como los macro y microelementos en hoja, fruto y semilla; mientras que fenoles solubles, taninos condensados, polifenoles hidrolizables y alcaloides totales fueron determinados en hoja, flor y fruto.
Resultados: Hubo diferencias significativas en el contenido de nutrientes entre órganos. El contenido de compuestos fenólicos y alcaloides fue mayor en la flor. Los compuestos fenólicos con mayor concentración en la flor fueron los ácidos 4- hidroxibenzoico, r-coumárico y gálico, en la hoja los ácidos 4- hidroxibenzoico, clorogénico y r-coumárico, y en fruto los ácidos gálico, cinámico y r-coumárico.
Conclusiones: El contenido de nutrientes, minerales y fitoquímicos permite concluir que esta especie puede constituir una fuente de metabolitos primarios, minerales y compuestos funcionales para el consumo humano o animal y para la obtención de subproductos.
Alternative methods of pasteurization have gained relevance in the food industry. Nowadays there are new technologies that offer options for food processing to ensure the stability and quality of ...products. Particularly in processed fruit and vegetable juices, consumers search for additive-free and minimally processed products.
Thermosonication (TS) is a novel and viable technique that is employed to replace the conventional thermal processing. It can increase the microbial and enzymatic inactivation rates, extend product shelf life and reduce the impact on the nutritional content and overall quality of fruit and vegetable juices. This article reviews the advantages and limitations offered by the application of TS on fruit and vegetable juices. Additionally, its effects on bioactive compounds, physicochemical, microbiological, enzymatic and sensory parameters in fruit and vegetable juices are also discussed.
Scientific evidence shows that TS is a viable technology for processing of fruit and vegetable juices that preserve the quality of fruit and vegetable juices, compared with conventional thermal processing (60 °C for 30 min). An additive effect between ultrasound and heat has the potential to ensure product stability and also is effective for inactivation of enzymes present in juices. This technology represents a rapid, efficient and reliable alternative to retain the quality and extend the shelf life of fruit and vegetable juices.
•Physical principles of thermosonication (TS) are discussed.•Mechanisms of microbial and enzyme inactivation for TS in juices are suggested.•TS plays a key role in stability of bioactive compounds and quality of juices.•TS has potential for keeping sensory properties and improve shelf-life of juices.
TiO₂-ZnO-MgO mixed oxide nanomaterials (MONs) were synthetized via the sol-gel method and characterized by scanning electron microscopy (SEM) coupled with energy dispersive spectroscopy (EDS), ...transmission electron microscopy (TEM), nitrogen physisorption analysis, X-ray diffraction (XRD), UV-Vis diffuse reflectance spectroscopy (UV-Vis DRS), Fourier transform infrared spectroscopy (FTIR), and color (Luminosity (
),
,
, Chrome, hue) parameters. Furthermore, the antimicrobial activity of the MONs was tested against
(EC),
(SP),
(SA), and
(LM). The MONs presented a semi globular-ovoid shape of ≤100 nm. Samples were classified as mesoporous materials and preserved in the TiO₂ anatase phase, with slight changes in the color parameters of the MONs in comparison with pure TiO₂. The MONs exhibited antimicrobial activity, and their effect on the tested bacteria was in the following order: EC > SP > SA > LM. Therefore, MONs could be used as antimicrobial agents for industrial applications.
The effect of 20% high degree polymerized agave fructans (HDPAF) on the induction of the defense system in avocado fruits was investigated by transcriptomic analysis at 1, 24 and 72 h after ...treatment, and the effect of HDPAF on respiration rate and ethylene production was also analyzed. Transcriptomic profiling revealed 5425 differentially expressed genes (DEGs), 55 of which were involved in the pathways related to plant defense response to pathogens. Key genes were associated with phenylpropanoid biosynthesis, mitogen-activated protein signaling, plant hormone signaling, calcium ion signal decoding, and pathogenesis-related proteins. Dysregulated genes involved in ethylene biosynthesis were also identified, and the reduction in ethylene production by HDPAF was corroborated by gas chromatography, where three days of delayed peak production was observed compared to that in water-treated fruits. These results help to understand the mechanism of induction of the avocado defense system by applying HDPAF and support the application of HDPAF as an efficient postharvest treatment to extend the shelf life of the fruit.
Originario de América tropical, el guanábano (Annona muricata) tiene gran potencial y expectativa de producción en México. No obstante, presenta problemas de plagas que limitan su cultivo. Uno de ...estos es el picudo del fruto (Optatus palmaris), cuyo daño demerita la calidad y rendimiento. Se evaluaron los insecticidas y repelentes: spinosad, spinoteram, azadiractina, lambda-cialotrina, clorpirifos, imidacloprid y etofenprox. Se evalúo el porcentaje de mortalidad, consumo de fruta y se determinaron la CL50 y TL50. Una hora después de la aplicación se observó 89.2% y 85.7% (α< 0.05) de mortalidad con lambda-cialotrina y clorpirifos en concentración de 0.025 g ia L-1 y 2.4 g ia L-1, respectivamente. Spinosad y azadiractina no tuvieron efecto de mortalidad en concentraciones de 0.6 g ia L-1 y 32 g ia L-1, respectivamente (α< 0.05). A las 12 h después de la aplicación spinosad (0.6 g ia L-1), lambda-cialotrina (0.0012 g ia L-1) y clorpirifos (0.24 g ia L-1) ejercieron más de 95% de mortalidad (α< 0.05). El consumo de fruta fue menor con aplicación de lambda-cialotrina, 24.9% de fruta consumida (α< 0.05). El insecticida con mayor toxicidad fue imidacloprid con una CL50 de 0.06 g ia L-1 y TL50 de 0.3 h, le siguió el spinoteram con una CL50 de 0.96 g ia L-1 y un TL50 de 0.36 h. Azadiractina no ejerció mortalidad ni disminuyó el consumo de fruta comparado con el testigo absoluto en concentraciones de 0.32, 3.2 y 32 g ia L-1 (α< 0.05) por lo que no se recomienda el uso de este producto para el control de O. palmaris.
Functional beverages (FBs) can be made from fruits and/or vegetables, and serve as a healthier alternative to sugar‐rich beverages. Their periodic consumption can increase the daily intake of ...bioactive micronutrients like polyphenolic compounds or vitamins, which can be health promoting. However, some thermal processing methods can promote their degradation. Nonthermal methods can complement or substitute thermal ones, particularly, high‐intensity pulsed electric fields, high‐hydrostatic pressure, ultrasound, ultraviolet C treatment, molecular entrapment, and active packaging are promising options in this regard. These methods yield optimum results if the operational parameters are fine‐tuned, with the aid of response surface methodology or similar studies. Therefore, the object of the present work is to provide an overview on the main nonthermal methods that can be used to produce FBs of good sensorial qualities, while also preserving bioactive compounds and favoring their bioaccessibility, bioavailability, and health effects.
Practical applications
The use of nonthermal methods in the production of functional beverages can be used to simultaneously prevent the degradation and increase the bioaccessibility and bioavailability of health‐promoting vitamins (A, C, and E) and polyphenolic compounds present in the raw fruit/vegetable ingredients. While generally safe and effective, studies that focus on processing methods only consider in vitro data, which suggests the need for experiments that validate the effects of processing method on the consumer. Their continued use and study will permit their use in substitution of traditional thermal methods or in tandem to minimize their destructive effects on the molecules of interest.
Worldwide, the fungus known as huitlacoche (
(DC.) Corda) is a phytopathogen of maize plants that causes important economic losses in different countries. Conversely, it is an iconic edible fungus of ...Mexican culture and cuisine, and it has high commercial value in the domestic market, though recently there has been a growing interest in the international market. Huitlacoche is an excellent source of nutritional compounds such as protein, dietary fiber, fatty acids, minerals, and vitamins. It is also an important source of bioactive compounds with health-enhancing properties. Furthermore, scientific evidence shows that extracts or compounds isolated from huitlacoche have antioxidant, antimicrobial, anti-inflammatory, antimutagenic, antiplatelet, and dopaminergic properties. Additionally, the technological uses of huitlacoche include stabilizing and capping agents for inorganic nanoparticle synthesis, removing heavy metals from aqueous media, having biocontrol properties for wine production, and containing biosurfactant compounds and enzymes with potential industrial applications. Furthermore, huitlacoche has been used as a functional ingredient to develop foods with potential health-promoting benefits. The present review focuses on the biocultural importance, nutritional content, and phytochemical profile of huitlacoche and its related biological properties as a strategy to contribute to global food security through food diversification; moreover, the biotechnological uses of huitlacoche are also discussed with the aim of contributing to the use, propagation, and conservation of this valuable but overlooked fungal resource.
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•Phenolic compounds (PC) bioaccesibility were evaluated in whole and seedless guava.•In vitro bioaccessibility of PC was about 64–67% in whole guava and seedless guava.•Gallocatechin ...was the major compound identified in the bioaccessible fraction.•Guavinoside B was the major component in the non-bioaccessible fraction.•Procyanidin B and guajaverin were detected in guava fruit at first time.
Psidium guajava L. is a source of phenolic compounds (PC). The aim of this study was to evaluate the bioaccessibility and kinetics of the release of PC from guava fruit by using an in vitro digestion model. Similar percentages of bioaccessibility were observed in whole guava (WG) (64.79%) and seedless guava (SG) (67.69%), and the release rates of PC were 10.55 and 8.70 mg/min, respectively. Gallocatechin was the major compound identified in the bioaccessible fraction, and guavinoside B was the major component in the non-bioaccessible fraction. Procyanidin B and guajaverin were detected for the first time in WG and SG. These data show that PC are significantly released from the food-matrix in both samples, allowing them to be absorbed in the small intestine. Higher proportion of certain PC (guavinoside A or guavinoside B) was observed in the non-bioaccessible fraction of WG, which could be related with different biological effects.
This study evaluated the effect of chitosan hybrid coatings on the shelf life and quality of jackfruit bulbs. The treatments include control bulbs, bulbs with the chitosan coating (CS bulbs), bulbs ...with the chitosan‐TiO2 hybrid coating (CSTiO2 bulbs) and bulbs with the chitosan‐TiO2‐ZnO‐MgO hybrid coating (CSTZM bulbs). Bulbs were stored at 4 °C. Shelf life of control, CS, CSTiO2 and CSTZM bulbs were 4, 10, 13 and 15 days, respectively. The CSTZM bulbs exhibited < 1% weight loss, a decrease in the pattern of respiration, the highest levels of vitamin C (28.27 mg/100 g), carotenoids (10868.91 μg/100 g), phenolic compounds (31.31 mg/100 g) and antioxidant capacity (283.49–444.36 mmol/100 g). According to the Artemia salina test, all coatings were non‐toxic. In conclusion, the chitosan‐TiO2‐ZnO‐MgO hybrid coating was the best alternative to extend the shelf‐life of fresh‐cut jackfruit.
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