Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables

Denoya, Gabriela Inés; Colletti, Analía; Vaudagna, Sergio Ramón; Polenta, Gustavo Alberto

doi:10.1016/j.cofs.2021.06.008

Cited by 29 publications

(22 citation statements)

References 53 publications

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“…On the one hand, the biosynthetic pathway of phenolics can be activated. It is widely acknowledged that plants subjected to postharvest abiotic stresses can undergo a series of events, resulting in the accumulation of molecules with health-promoting properties, such as phenolics, carotenoids, AA, and glucosinolates ( 13 , 14 , 25 , 56 ). When fruit and vegetables suffer from appropriate ultrasound treatment, wounded cells release adenosine triphosphate from the cytoplasm, which binds to unwounded cell receptors.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, water hyperchlorination caused by these chemicals can produce carcinogens that are harmful to the environment, such as high-concentration trihalomethane (11). Therefore, emerging technologies, such as high pressure, electrolyzed water, pulsed electric field, irradiation, ozone, and ultrasound, have been considered alternatives in the food industry in recent years (12)(13)(14)(15).…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, it has been also reported that the quality of fruit and vegetables can be effectively maintained by the change in the activities of endogenous enzymes when subjected to ultrasonic washing ( 11 ). More interestingly, bioactive compounds in fruit and vegetables can be remarkably affected during the washing process, such as phenolics, carotenoids, and ascorbic acid (AA) ( 13 , 21 ), especially phenolics. Ultrasound has been considered an abiotic elicitor that induces the accumulation of phenolics in fruit and vegetables, such as broccoli florets ( 22 ), mangoes ( 23 ), and kiwifruit ( 24 ), which is conducive to the obtainment of functional fruit and vegetables with increased levels and bioavailability of nutraceuticals ( 25 , 26 ).…”

Section: Introductionmentioning

confidence: 99%

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Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety

Hong

Zhao²,

Ma³

2022

Front. Nutr.

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Ultrasonic washing has been proved to be an abiotic elicitor to induce the accumulation of phenolics in some fruit and vegetables. However, the feasibility of ultrasonic washing on the accumulation of phenolics in fresh-cut red cabbages has not yet been reported. Therefore, the effects of ultrasonic washing on the phenolics and related phenolic metabolism enzymes of fresh-cut red cabbages, as well as quality and microbial safety during cold storage, were investigated. Firstly, the single-factor tests were used to optimize the ultrasonic processing parameters, including frequency mode, frequency amplitude, power density, frequency cycle time, and ultrasonic washing. Then the activities of the enzymes related to phenolic metabolisms after optimal ultrasound treatment were investigated, including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD). Additionally, the quality and microbial safety of fresh-cut red cabbages stored at 4°C under the optimal ultrasound treatment were evaluated. The results showed that the content of soluble phenolics (SPs) in fresh-cut red cabbages increased significantly during storage under the optimal conditions (28 ± 2 kHz, 60 W/L, 400 ms, and 20 min) compared with the control (P < 0.05). The PAL activity was activated and the PPO and POD activities were inhibited after ultrasonic washing, which contributed to the increase in the content of SPs. Meanwhile, the storage quality and microbial safety of fresh-cut red cabbages were improved. Ultrasonic washing reduced the weight loss and respiration rate and improved the color and texture characteristics. Additionally, the fresh-cut red cabbages after ultrasonic washing showed more retention of ascorbic acid (AA), total soluble proteins (TSPs), total soluble sugars (TSSs), and total soluble solids (SSs) compared with the control. Finally, ultrasonic washing effectively inhibited the growth of bacteria, molds and yeasts, which is beneficial to the extension of the shelf-life of fresh-cut red cabbages. Therefore, ultrasonic washing can be used as a tool to increase the content of SPs in fresh-cut red cabbages while retaining quality attributes and microbial safety.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety

Hong

Zhao²,

Ma³

2022

Front. Nutr.

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“…Lu et al (2020a) found that the accumulation of secondary metabolites (i.e., total phenolics, lycopene, carotenoids, and ascorbic acid) in tomatoes was caused by ultrasound. The PAL activity of ultrasound-treated tomatoes (2 min) increased by 16.25% compared with the control after storage for 48 h. Additionally, it has been reported that ultrasound can stimulate the production of signaling molecules in plant cells, activating signal transduction networks to regulate gene expression of secondary metabolism (Denoya et al, 2021;Jacobo-Velázquez et al, 2017;López-Gámez et al, 2021). The biochemical components (enzymes and secondary metabolites) required to adapt to ultrasound stress are produced eventually.…”

Section: Accelerating the Biosynthesis Of Phenolicsmentioning

confidence: 99%

Ultrasonic washing as an abiotic elicitor to increase the phenolic content in fruits and vegetables: A review

Hong

Zhao

Okonkwo

et al. 2022

Comp Rev Food Sci Food Safe

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Ultrasonic washing has been widely applied to the postharvest storage of fruits and vegetables as a residue‐free physical washing technology, which plays an important role in improving shelf‐life, safety, and nutritional value. Phenolics are a large group of phytochemicals widespread in fruits and vegetables, and they have been considered potential protective factors against some diseases because of potent antioxidative properties. Previous studies have shown that ultrasonic washing can increase the phenolic content of fruits and vegetables immediately or during storage through the induction of plant stress responses, which is of great significance for improving the functional and nutritional value of fruits and vegetables. However, the mechanisms of ultrasound as an elicitor to improve the phenolic content remain controversial. Therefore, this review summarizes the applications of ultrasonic washing to increase the phenolic content in fruits and vegetables. Meanwhile, the corresponding physiological stress response mechanisms of the phenolic accumulation in terms of immediate stress responses (i.e., higher extractability of phenolics) and late stress responses (i.e., metabolism of phenolics) are expounded. Moreover, a hypothetical model is proposed to explain phenolic biosynthesis triggered by signaling molecules produced under ultrasound stress, including primary signal (i.e., extracellular adenosine triphosphate) and secondary signals (e.g., reactive oxygen species, Ca2+, NO, jasmonates, and ethylene). Additionally, the techno‐economic feasibility of ultrasonic washing technology is also discussed. Further, challenges and trends for further development of ultrasonic washing as an abiotic elicitor applied to the postharvest storage of fruits and vegetables are presented.

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“…In this context, it was stated that high hydrostatic pressure (HHP), ultrasound (US), and pulsed electric fields (PEF) generate cell membrane disruption by different driving forces [ 10 ]. The scientific community responded well to the concept of using NTTs as elicitors to induce the biosynthesis of bioactive compounds in plant foods, and several research groups have evaluated the potential of HHP, US, and PEF to induce the biosynthesis of secondary metabolites (i.e., carotenoids, phenolics, and glucosinolates) in different whole fruits and vegetables [ 14 , 15 ]. Furthermore, the hypothetical model proposed by Jacobo-Velázquez et al [ 10 ] explaining the physiological mechanisms governing the biosynthesis of bioactive compounds induced by NTTs was recently revisited by López-Gámez et al [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Non-Thermal Technologies as Tools to Increase the Content of Health-Promoting Compounds in Whole Fruits and Vegetables While Retaining Quality Attributes

Jacobo‐Velázquez

Benavides

2021

Foods

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Fruits and vegetables contain health-promoting compounds. However, their natural concentration in the plant tissues is low and in most cases is not sufficient to exert the expected pharmacological effects. The application of wounding stress as a tool to increase the content of bioactive compounds in fruits and vegetables has been well characterized. Nevertheless, its industrial application presents different drawbacks. For instance, during the washing and sanitizing steps post-wounding, the primary wound signal (extracellular adenosine triphosphate) that elicits the stress-induced biosynthesis of secondary metabolites is partially removed from the tissue. Furthermore, detrimental reactions that affect the quality attributes of fresh produce are also activated by wounding. Therefore, there is a need to search for technologies that emulate the wound response in whole fruits and vegetables while retaining quality attributes. Herein, the application of non-thermal technologies (NTTs) such as high hydrostatic pressure, ultrasound, and pulsed electric fields are presented as tools for increasing the content of health-promoting compounds in whole fruits and vegetables by inducing a wound-like response. The industrial implementation and economic feasibility of using NTTs as abiotic elicitors is also discussed. Whole fruits and vegetables with enhanced levels of bioactive compounds obtained by NTT treatments could be commercialized as functional foods.

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Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables

Cited by 29 publications

References 53 publications

Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety

Ultrasonic washing as an abiotic elicitor to induce the accumulation of phenolics of fresh-cut red cabbages: Effects on storage quality and microbial safety

Ultrasonic washing as an abiotic elicitor to increase the phenolic content in fruits and vegetables: A review

Non-Thermal Technologies as Tools to Increase the Content of Health-Promoting Compounds in Whole Fruits and Vegetables While Retaining Quality Attributes

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