Pumpkin is a traditional food that is grown extensively worldwide and is believed to be beneficial to human health due to its high contents of bioactive compounds such as carotenoids (Cortez-vega et al., 2014). The pumpkin regards to the Cucurbitaceae family which contains Cucurbita moschata, Cucurbita pepo, Cucurbita maxima, Cucurbita mixta, Cucurbita ficifolia, and Telfairia occidentalis Hook f.
The effect of H2O2 oxidation stress on carotenoid production in C. reinhardtii and its antioxidant properties were investigated in this study. For this purpose, the amount of carotenoids determined by HPLC-DAD, total of phenolic contents and antioxidant capacities determined by Folin and CHROMAC methods respectively, in different oxidative stress conditions were studied. When the concentration of H2O2 was increased during the incubation period, total of phenolic content and antioxidant capacity value were decreased. In the same incubation period, HPLC-PDA results showed highest amounts of carotenoids in microalgae exposed to 1 μM H2O2 oxidative stress and it was thought that toxic dose might be in 20 μM oxidation media for microalgae. Thus, when the oxidative stress conditions were changed, the amounts of carotenoids and the structure of carotenoids could be changed. This study is important that the relationship between carotenoid and the power of oxidation stress in microalgae system.
Yüksel, Ç., Atalay, D., Erge, H.S. (2020). Yenilebilir kaplamaların taze kesilmiş meyve ve sebzelerde kullanımı. GIDA(2020) 45(2) 340-355 ÖZ Taze kesilmiş ürünler, hücrelerin ve dokuların zarar görmesinden dolayı hasat ve tüketim süreci arasında birçok faktöre karşı duyarlıdır. Bu ürünlerde renk değişimi, tekstür bozulması, vitamin kaybı ve mikrobiyal gelişim gibi sorunlar ortaya çıkabilir. Bu problemler nedeniyle, son yıllarda yenilebilir kaplamalar taze kesilmiş ürünlerin raf ömrünün artırılmasında potansiyel yöntemlerden biri olarak kabul edilmiştir. Yenilebilir kaplamalar; nem ve çözünmüş maddelerin geçişini, gaz alış-verişini, solunum ve oksidatif reaksiyon hızını azaltarak taze kesilmiş meyve ve sebzelerin raf ömrünün ve kalitesinin iyileştirilmesine katkıda bulunabilir. Bu makalenin amacı, taze kesilmiş ürünlerde yenilebilir kaplamaların kullanımını araştırmak ve derlemektir. Bu kapsamda; taze kesilmiş meyve ve sebzelerin önemi, üretimi, yenilebilir kaplamaların bileşimleri, uygulama yöntemleri ve avantaj/dezavantajları değerlendirilmiştir. Anahtar kelimeler: Taze kesilmiş meyve ve sebze, yenilebilir kaplama, raf ömrü USING EDIBLE COATINGS ON FRESH-CUT FRUITS AND VEGETABLESABSTRACT Fresh-cut products are susceptible to several factors between harvest and consumption period due to damaged cells and tissues. Problems such as color changing, texture loss, shrinkage, vitamin loss and microbial growth etc. may occur in these products. Because of these problems, in recent years use of edible coatings have been considered as one of the potential methods for extending shelf life of these products. Edible coatings may contribute to extend the shelf life and improve quality of fresh-cut fruits and vegetables by decreasing moisture and solute migration, gas exchange, respiration and oxidative reactions rate. The aim of this article is to research and review the using edible coatings on fresh-cut products. In this sense, importance and production of fresh-cut fruits and vegetables, compounds, application methods and advantages/disadvantages of edible coatings were evaluated.
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