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The effects of three whey permeates were investigated as potential natural washing treatment for fresh-cut tomato and compared with chlorine (120 ppm). Whey permeate-treated samples resulted in equivalent or better than chlorine for all these attributes. Whey permeates were equally effective as chlorine to control the microorganisms of fresh-cut tomato during storage. The microbial counts at day 10 were significantly reduced (~1.0 log cfu/g) in all the treated samples compared with the control (water-treated) samples. Moreover whey permeate-treated fresh-cut tomatoes showed lower water activity (2%) and peroxidase activities (21%) than chlorinated samples after 10 days of storage. Whey permeate also inhibited the loss of firmness of treated tomato slices. Sensory scores for aroma were significantly higher in whey permeate-treated samples than chlorine-treated samples. Among the three types of whey permeate, delactosed permeate showed the best results in maintaining the quality of fresh-cut tomato. PRACTICAL APPLICATIONSThe market sales of ready-to-eat fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes. The marketing of fresh-cut vegetables is limited by their short shelf life due to the quick decline in post-processing quality. Many attempts have been made to increase the shelf life of fresh-cut fruit and vegetables, and many attempts have been made to increase the use of whey permeate, a valuable by-product of the cheese processing industry. This paper takes an interesting approach by attempting to use whey permeate as a preserving agent of fresh-cut tomato quality during storage.

Summary The aim of this study was to investigate the effect of delactosed whey permeate (DWP) treatment on antioxidant and physicochemical properties of strawberries. Fresh strawberries treated with 3% DWP were analysed for different quality, nutritional and microbiological markers during 10 days of storage at 5 °C. The results showed that DWP treatment significantly reduced incidences of decay (70%) and numbers of total aerobic counts (∼1.4 Log10 CFU g−1) and yeast and moulds (∼1.8 Log10 CFU g−1). DWP treatment also inhibited the loss of firmness (15%) and maintained significantly (P ≤ 0.05) higher levels of vitamin C, total phenols and antioxidant activity of strawberries. Sensory scores confirmed that the DWP‐treated strawberries retained a good appearance and overall quality. The aroma and colour attributes were not reduced during storage. These results suggest that DWP treatment has potential to extend the shelf‐life and maintain the quality of strawberries during storage.

24Optimization of delactosed whey permeate (DWP) treatment for fresh-cut tomato was 25 accomplished by evaluating different quality, nutritional and microbial markers. Response 26 surface methodology was applied to obtain polynomial model equations. DWP 27 concentration (0 -5 %) and storage (0 -10 days) were used as independent factors in order 28 to optimize the process. The analyses showed that increases in DWP concentration 29 extended the quality of the fresh-cut tomato significantly (p<0.05) by maintaining texture, 30 antioxidant activity (FRAP) and controlling the spoilage during the storage. However, 31 concentrations >3 % were scored unacceptable by the sensory panel due to perceived off-32 odours. DWP treatment also improved retention of ascorbic acid and lycopene over storage. 33The total aerobic counts and yeast and moulds were reduced by ~1.5 log cfu/ g and ~1.0 log 34 cfu/ g respectively after 10 days of storage treated with 3 % DWP. Predicted models were 35 highly significant (p<0.05) for all the markers studied in fresh-cut tomato with high 36 regression coefficients (R 2 ) ranging from 0.79 to 0.99. The study recommends the use of 37 DWP at a concentration of 3 % to extend the shelf-life of fresh-cut tomato by preserving its 38 quality and antioxidant properties during storage. 39 40

25The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical 26 components of canned Irish plum tomatoes were investigated. Tomatoes were sterilized for 5 27 min (F 0 ) at 120 °C and stored for 6 months. The DWP treatment retained significantly 28 (p<0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of 29 DWP treated tomatoes was higher (7 %) than the control at the end of storage. The firmness 30 in DWP-treated fruits was around 40 % higher than that in control. All the parameters 31 decreased significantly (p<0.05) during storage except lycopene and total phenols. Lycopene 32 content showed no significant change and total phenols increased during storage. The 33

The present study investigated the interaction effects (additive, synergistic, and antagonistic) of different groups of spices, their constituent phenolic compounds, and synthetic antioxidants on the total phenol (TP) content and antioxidant activity, as measured by the ferric-reducing antioxidant power (FRAP) of the mixtures. The results showed that there was an additive effect in all the groups studied, except for the group containing turmeric or curcumin. The groups containing turmeric or curcumin showed a moderate synergistic effect. Among the groups of spices, the highest summated TP (50.6 mg GAE/mL) and FRAP (106.2 mg Trolox/mL) values were observed in the group containing clove, cinnamon, pimento, rosemary, oregano, and cardamom. In the case of the groups of pure phenolics, the highest summated TP (364.96 mg GAE/mL) and FRAP (1124.25 mg Trolox/mL) values were observed in the group containing eugenol, acetyl eugenol, caffeic acid, and protocatechuic acid. The summated and combined TP and FRAP values of the samples correlated highly with the correlation coefficients (r2) of 0.976 and 0.988, respectively, inferring an additive nature of the interaction effect in most of the groups studied. The interactions of phenolics in mixtures are very complex, being affected by a number of factors, and requires more investigations. The current study will add considerable knowledge to the existing literature to understand the diversity and mechanisms of interactions.