CA/MA on bioactive compounds

An Ascorbate Bluetooth© Analyzer for Quality Control of Fresh-Cut Parsley Supply Chain

“…Regardless of the technique adopted to extend the shelf-life, this work focused on the characteristics of a monitoring system capable of alerting the producers or sellers, or anyone else, of small variations in the AA content caused by unexpected interruptions in the cold chain. This is because it has been demonstrated that the AA content is a reliable indicator of the quality of fruit and vegetables and that its decay corresponds to a decline in the nutritional values of these produce [ 10 , 12 , 24 , 55 ]. Our results demonstrated that the first 24 h from processing constitute the most delicate phase of the parsley supply chain, when the produce is moved from the company to the sorting center and from there to the points of sale.…”

“…The concentration of ascorbic acid (AA), an effective radical scavenger of ROS produced by oxidative stress, is recognized by the scientific community as a valid indicator of quality depletion, since it rapidly varies according to several post-harvest factors [ 10 , 11 , 12 ]. Its detection in fresh-cut produce is easy, and its high reducing power due to its low redox potential makes it a faster antioxidant than most of the other molecules in fruit and vegetables [ 13 , 14 , 15 , 16 ].…”

Functionalization of Screen-Printed Sensors with a High Reactivity Carbonaceous Material for Ascorbic Acid Detection in Fresh-Cut Fruit with Low Vitamin C Content

“…The scientific community has long recognized the concentration of ascorbic acid (AA) as an effective indicator of quality depletion in fresh-cut produce, since it is an effective radical scavenger of ROS produced by oxidative stress and quickly changes according to non-optimal post-harvest conditions [1][2][3]. Previous works have focused on monitoring systems built to alert producers or sellers of small variations in the AA concentration caused by unexpected interruptions in the cold chain.…”

“…Previous works have focused on monitoring systems built to alert producers or sellers of small variations in the AA concentration caused by unexpected interruptions in the cold chain. Such a variations can have different kinetics in minimally processed fruit and vegetables, but an AA decay always corresponds to a decline in their nutritional value, even in correct storage conditions [1,[3][4][5][6][7][8].…”