•Pressurized argon combined with controlled atmosphere had positive effect on sweet cherry fruit quality.•MDA and membrane permeability were retarded by the combination treatment.•The combination ...treatment maintained higher phenolic compound content.•PPO and PAL enzymatic activity were reduced by the combination treatment.
Sweet cherries are in demand in domestic and international markets due to their medical and health benefits. However, storage and transportation of these cherries are difficult due to their thin skin. In this study, we investigated the effects of pressurized argon (0.5 MPa for 1 h at 0 ºC), storage in a controlled atmosphere (5% O2 + 10% CO2 + 85% argon), and their combination on the postharvest quality and browning of sweet cherries during 63 d of storage at 0 ºC. Results showed that treatment with pressurized argon, controlled atmosphere, and their combination effectively reduced the fruit decay rate (13.33 (58.54%), 15.56 (68.29%), and 18.89 (82.93%), respectively) compared with the control fruit after 63 d of storage. The treatments also effectively maintained a high good fruit rate (28.89 (72.22%), 36.67 (91.67%), and 45.56 (113.89%), respectively) compared with the control fruit after 63 d of storage and delayed the decline of lightness, saturation, and hue angle. They also inhibited reduction in firmness, levels of total soluble solid, titratable acidity, and ascorbic acid content, thus maintaining better fruit quality. The accumulation of membrane lipid peroxide malondialdehyde and increase in relative permeability was significantly decreased. The decrease in fruit phenolic compound content and increase in polyphenoloxidase and phenylalanine ammonia lyase enzymatic activity were inhibited. Ultimately, the development of fruit browning was reduced, and the browning index was maintained (11.94, 6.94, and 3.10, respectively) at a low level after 63 d of storage. Combined treatment with pressurized argon and a controlled atmosphere yielded the best results and may be considered one of the ideal methods for preserving sweet cherries.
Hungarian sour cherries (SC) are excellent source of anthocyanin (concentrations (100⁻300 mg in 100 g fresh fruit) and melatonin (0.15 mg in 100 g fresh fruit), but other flavonoid derivatives also ...can be isolated by aqueous alcoholic extraction. We have developed a new process for extracting non-extractable procyanidines bound to the membrane, proteins, and fibers. These compounds were seperated with UHPLC-MS methods, and the structure of individual components were identified on the basis of their mass fragmentation spectra. The antioxidant capacity of soluble and non-soluble antioxidants were measured with ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), trolox equivalent antioxidant capacity (TEAC) assays, and compared to the new measurement methods of water-soluble antioxidant capacity (ACW), lipid-soluble antioxidant capacity (ACL). Furthermore, total phenolic content (TPC) and total procyanidin content (PAC) were determinated. As a result of our investigation, we found that the solvent combination, where in the first step is water⁻ethanol (1:1), then 100% ethanol were suitable for the extraction of the extractable antioxidants. However, the chemiluminescence method that is based on the elimination of the superoxide radical is more accurate than other colorimetric methods which measure antioxidant capacity.
Central-monitoring trap, multiple point release-recapture experiments were used to interpret Drosophila suzukii (Diptera: Drosophilidae) catch in a monitoring trap baited with a Scentry Biologicals ...commercial D. suzukii lure deployed in Michigan tart cherry orchards. The plume reach was found to be short (<3 m), while the maximum dispersive distance for 95% of the released D. suzukii was projected to be ca. 90 m, so as to yield a trapping area of 2.7 ha.These data were consistent across two growing seasons and provide the first information about the dispersal distance and monitoring trap efficacy in a fruit crop setting for D. suzukii. Catch data per single monitoring trap can now be used to estimate absolute pest density in cherries. Alarmingly, catching one D. suzukii in a monitoring trap translates to approximately 192 D. suzukii per trapping area of 2.7 ha (26 per acre). Thus, by the time D. suzukii catch becomes detectable, it is very probable that the population is already above the tolerable damage threshold, suggesting control measures should immediately be taken if the fruit is in a vulnerable stage. Caution should be taken when extrapolating these results from cherry because the measured values may differ in other crop systems.
The objective of this study was to evaluate the possibility of using polyphenolic extracts from cherry and blackcurrant leaves as natural antimicrobial agents in meat products. The polyphenolic ...composition of the extracts was analyzed and their impact on the microbial quality, lipid oxidation, color, and sensory evaluation of pork sausages was studied. Polyphenolic extracts were obtained from leaves collected in September. The total polyphenolic content in sour cherry leaf extract was 1.5 times higher than that found in blackcurrant leaf extract. Analysis of the polyphenol profile of each extract revealed two major groups: phenolic acids and flavonoids, including epigallocatechin and glycosides of quercetin and kaempferol. After chilling the sausages for 14 and 28 days, the extracts caused significantly lower MDA generation, indicating an antioxidant effect. Color changes after 28 days of storage were perceptible in the case of all treatments, with and without polyphenols. The application of sour cherry and black currant leaf extracts increased the shelf life of vacuum-packed sausages. Both extracts enhanced the microbial quality of the pork sausages over 14 days of refrigerated storage. Sour cherry leaf polyphenols were more effective against almost all studied groups of microorganisms.
•Natural plant extracts influences microbial community structures in meat products.•Sour cherry and blackcurrant leaf extracts can be effective natural preservatives.•Sour cherry and black currant leaf extracts increases the shelf life of vacuum-packed sausages.
Despite the fact that phytochemicals of Cornaceae species have long been discussed as possible auxiliary agents in contemporary treatment, the insights on their properties remain relatively scarce. ...This study focuses on Cornus mas L. (Cornelian cherry), the extracts of which are reported to exert a pleiotropic effect shown in both in vivo and in vitro studies. This study aimed to explore the cytotoxic effect of extracts from fruits of red (Cornus mas L. ‘Podolski’) and yellow (Cornus mas L. ‘Yantarnyi’ and ‘Flava’) Cornelian cherries on two melanoma cell lines (A375 and MeWo). The extracts were characterized in the context of the concentration of bioactive compounds of antioxidative properties. Cytotoxicity was investigated with the use of the following two assays: SRB and MTT. An additional, alternative protocol for the SRB assay was used in this study so as to account for possible bias. Cytotoxicity was assessed as a difference in the whole time series of cell viability, instead of analyzing differences in raw values (often found in the literature). Both extracts from Cornus mas L. induced cytotoxicity in both A375 and MeWo cell lines, although the response of these cells was different. Moreover, based on this study, there is no evidence for claiming a different magnitude of cytotoxicity between these two extracts.
This article is to study the criteria of dehydration model, and to establish the Brixter index. Coffee cherries (
Coffea arabica
L. var. catimor) were selected from two different farms in Pangkhon ...village, Chiang Rai province, which are in the northern part of Thailand: Farm A, and Farm B. The low air temperatures (18–30 °C) and low relative humidities (65–30%) technique (LTLH) was gradiently applied, to dehydrate the coffee bean, leading to higher sugar concentration. The applicability of the various measurements, such as physicochemical properties, dehydration kinetic, Brix boosting parameters, and their correlations were investigated. The level of soluble solids (°Brix) and acid concentrations in coffee samples were analyzed, to determine the °Brix/acid and
o
Brix*pH
2
ratios. The qualities of coffee cherries changes depending on the decreasing level of moisture content during the dehydration process. The °Brix degree reveals that by the end of the dehydration process, the sugar concentration of coffee cherries has increased by 1.5 times that of its initial. The °Brix/acid, and
o
Brix*pH
2
ratios highly correlated to the amount of soluble solids (
r
2
= 0.923 and 0.972, respectively) within coffee cherries. The most suitable timing to select dehydrating coffee cherries for the fermentation process is when the coffee cherries have attained °Brix/acid ratio of > 10 to 33, and
o
Brix*pH
2
ratio of > 400 to 850. These ratios can be used as an efficient instrument to determine the optimum Brix boosting stage of coffee cherry in the LTLH system.
•Study the drying kinetics of two cherry cultivar in a convective solar dryer.•Determine the effect of drying air temperature and the drying air flow rate on the drying kinetics of the ...cherry.•Determine the characteristic drying curve of sweet cherry (CDC).
This study presents the convectional drying process of two types of Moroccan sweet cherry, namely, Burlat and Van. 40 g of cherries were taken, pitted, cut in two halves, and were dried using a partially indirect solar convective dryer, which has an area of 2.5 m2. The thin-layer drying of sweet cherry were carried out in July 2017 at three air temperatures of 60, 70 and 80 °C and for two drying air flow rate 150 and 300 m3/h. Moreover, the cherry fruits are sufficiently dried in the ranges between 34 and 40 °C of ambient air temperature, 17–27% of relative humidity, and 200–900 W/m2 of solar radiation. The evolution of the moisture dry content and the drying rate as a function of drying time for different temperatures are shown graphically. Experience shows that as the air drying temperature increases the drying time decreases. During the experiments, pitted cherries were dried and the moisture content was decreased from 82.12 for Burlat and 85.45 for Van to 23 ± 3% (w.b). The drying temperature of 80 °C and air velocity of 300 m3/h were the optimum values for cherry fruit drying in a minimum time of 240 min. The characteristic drying curve (CDC) applicable to both types of cherry has been established as a polynomial of order 3 in reduced moisture content.
Although melatonin effects on postharvest fruit ripening have been studied in some detail, information is still scarce during pre-harvest. Here, we examined whether or not melatonin may exert a ...regulatory role during sweet cherries ripening in orchard trees. We evaluated (i) the endogenous variations in melatonin contents, in comparison to those of well-known phytohormones such as ABA, salicylic acid and jsamonic acid, by ultrahigh performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) during fruit ripening over two consecutive years, and (ii) to what extent melatonin treatments at low and high concentrations (at 10−4 M and 10−5 M, respectively) influence fruit ripening on the tree. Endogenous melatonin contents decreased in parallel to those of salicylic acid and jasmonic acid, while ABA contents increased as fruit ripening progressed, thus suggesting an inhibitory role for melatonin in fruit ripening. Furthermore, melatonin treatment at 10−5 M, which transiently increased endogenous melatonin contents at physiological concentrations, delayed anthocyanin accumulation, thus confirming an inhibitory regulatory role for melatonin in fruit ripening. We also found that the endogenous contents of cytokinins, but not those of ABA were transiently affected by melatonin treatment at 10−5 M. It is concluded that melatonin may delay sweet cherries ripening in orchard trees, probably exerting a modulatory role through a hormonal cross-talk. These results have important implications for the use of melatonin in the control of the timing of sweet cherries ripening in orchard trees.
•Endogenous variations in melatonin suggest an inhibitory role for this compound in fruit ripening.•Melatonin may exert a modulatory role on the timing of fruit ripening via a cross-talk with other hormones.•Melatonin treatments may influence titratable acidity and/or anthocyanin accumulation in sweet cherries.•Hormonal profiling may be used to improve applications in the agrifood biotechnological sector.
Microwave processing techniques have been extensively used in the food industry due to its significant reduction in cooking time and energy consumption. Microwave processing technologies such as ...microwave drying, heating and sterilizing play a significant role in food quality and safety control. However, few reviews have been published in recent years summarizing the latest developments in the application of microwave technology in the food industry.
This review focuses on recent applications of microwave processing technologies including microwave drying, heating, and sterilizing in fruit (banana, apple, olive, sour cherries, pomegranate arils, blueberries, kiwifruit, aronia, strawberry, and grape tomato), vegetables (potato, bamboo shoot, purslane leaves, onion, green bean, pumpkin, eggplant, edamame, sea tangle, garlic, kale, red cabbage, tomato, cassava, lentils, chickpea, broccoli, Brussels sprouts, cauliflower, jalapeño peppers, and coriander foliage), and meat products (sardine fish, restructured silver carp slices, sea cucumber, beef semitendinosus muscle, bovine supraspinatus muscle, camel longissimus dorsi muscle, foal meat, bovine gluteus medium muscle, chicken steak, mature cows semimembranosus and semitendinosus muscles, kavurma (a ready-to-eat meat product), salmon, cod, drumettes, and beef slices), changes in product quality as affected with microwave processing are discussed in details, and future directions of research are presented.
Microwave drying has the advantages of low energy consumption and high efficiency as compared to conventional drying, while producing more porous structure of foods. Microwave drying usually combines with other conventional drying to enhance the quality of a food product. Compared with the traditional method, microwave heating or cooking can generally retain higher levels of bioactive components, antioxidant activity and attractive color of vegetables, while microwave cooking with water can cause a serious drop in nutrients due to leaching and thermal liability. Microwave sterilization has the capacity to completely inactivate microorganisms and effectively destroy enzyme activity, and less effect on antioxidant activity, texture and color of food products compared with conventional pasteurization.
•Applications of microwave treatments in fruit, vegetables and meat are presented.•The effects of microwave processing on food product quality are discussed.•Moisture migration and distribution during microwave drying is reported.•Microwave heating of food materials and its characteristics are reviewed.•The effects of microwave sterilization on microorganisms are discussed.
Scope
Tart cherries (TCs) contain high levels of anthocyanins that exert potent antioxidant and antiinflammatory effects and potentially benefit individuals with gout.
Methods and results
This study ...aims to quantitate the major anthocyanins in TC Juice Concentrate (TCJC) and identify the pharmacokinetic (PK) and pharmacodynamic (PD) parameters of the major anthocyanin cyanidin‐3‐glucosylrutinoside (C3GR). A PK‐PD study enrolling human subjects with a history of gout is performed. Subjects are randomized to receive either 60 or 120 mL of TCJC. Anthocyanins are quantitated using liquid chromatography‐mass spectroscopy (LCMS). Antioxidant and antiinflammatory mRNA expression is measured using real‐time qPCR before and after the administration of TCJC. A population PK model (popPK) is fit to the experimental data, and an indirect PD model (IDR) is constructed in Monolix.
Conclusion
Of the bioavailable anthocyanins, C3GR achieves the highest plasma concentration in a dose‐dependent manner. A popPK predicts anthocyanin exposure, and an IDR produces reasonable approximations of PD effects.
Individuals with gout receive 60 or 120 mL of tart cherry juice concentrate (TCJC). Blood is collected, and the plasma component is used to quantitate major anthocyanins; leukocytes to assess changes in gene expression. Subjects provide a stool sample which is used to perform ex vivo culture studies. Pharmacokinetic and pharmacodynamic modeling is performed.
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