Caracterização Química E Avaliação Da Atividade Biológica Da Framboesa (Rubus Idaeus L.). Contribuição Para O Desenvolvimento De Uma Alegação De Saúde

Correia, Maria Madalena Morais Bettencourt da Câmara

doi:10.22533/at.ed.8521926042

Cited by 2 publications

(2 citation statements)

References 68 publications

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“…Red raspberries (Rubus idaeus L.), a small fruit known as the "golden fruit", are becoming highly appreciated in the world and consumed as fresh and/or processed to juice, jams, confitures and other products or as ingredients for different foods (Teng et al, 2017). In Portugal, the production of high quality red raspberries has been considerably increased in the last years, becoming the second most exported fruit in the country (da Câmara Correia, 2016).…”

Section: Introductionmentioning

confidence: 99%

Preservation treatment of fresh raspberries by e-beam irradiation

Elias

Madureira

Santos³

et al. 2020

Innovative Food Science & Emerging Technologies

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E-beam irradiation was studied as a post-harvest treatment for red raspberries (Rubus idaeus L.). Microbial inactivation (natural microbiota and potential pathogenic bacteria) and bioactive properties (phenolic content, vitamin C content and antioxidant activity and cytotoxicity) of these fruits were evaluated before and after irradiation and during storage of 14 days at 4°C. A reduction of 2 log CFU/g of mesophilic bacteria and 3 log CFU/g on filamentous fungi, and no detection of foodborne inoculated pathogens (3 log CFU/g) was achieved with an e-beam treatment at 3 kGy and during 7 days of refrigerated storage. Regarding bioactive properties, the results suggested that irradiation could preserve the phenolic content and antioxidant activity of raspberries through 7 days of cold storage, even though a decrease of 80% on ascorbic acid concentration was observed. Furthermore, no in vitro inhibitory effect on human cells lines was observed for the extracts from e-beam-treated raspberries. The overall results suggested that use of e-beam irradiation as post-harvest treatment of raspberries as an emergent, clean and environmental friendly process to extend the shelf-life of this fruit with safety and preservation of bioactivity. Industrial relevance: Red raspberries are known to demonstrate high bioactivity that could be beneficial to human health, but are highly perishable and often associated with foodborne outbreaks, which makes its safety and commercialization a challenge. The use of a terminal control such as irradiation might reduce the burden of disease transmission and extend the quality of fresh red raspberries. The present research indicated that e-beam irradiation can be used as post-harvest treatment of raspberries, guarantying its safety and quality with the addvalue of shelf-life extension.

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Section: Introductionmentioning

confidence: 99%

Preservation treatment of fresh raspberries by e-beam irradiation

Elias

Madureira

Santos³

et al. 2020

Innovative Food Science & Emerging Technologies

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“…The nutrition claim “sodium-free or salt-free” might also be used for Persimon ® given that its sodium content is inferior to the requirement of 0.005 g of sodium. These results may prepare the conditions for considering natural food products as candidates for the use of approved nutrition claims such as those used for this or other persimmon varieties [ 61 ], similarly to what has also been described for raspberry fruit ( Rubus idaeus L.) [ 62 ]. It should also be noted that it has also been explained that the recommended daily intake of fresh persimmon should be around 100–150 g [ 43 ].…”

Section: Introductionmentioning

confidence: 72%

From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization

et al. 2021

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Persimmon (Diospyros kaki L.) fruit’s phytochemical profile includes carotenoids, proanthocyanidins, and gallic acid among other phenolic compounds and vitamins. A huge antioxidant potential is present given this richness in antioxidant compounds. These bioactive compounds impact on health benefits. The intersection of nutrition and sustainability, the key idea behind the EAT-Lancet Commission, which could improve human health and decrease the global impact of food-related health conditions such as cancer, heart disease, diabetes, and obesity, bring the discussion regarding persimmon beyond the health effects from its consumption, but also on the valorization of a very perishable food that spoils quickly. A broad option of edible products with better storage stability or solutions that apply persimmon and its byproducts in the reinvention of old products or even creating new products, or with new and better packaging for the preservation of food products with postharvest technologies to preserve and extend the shelf-life of persimmon food products. Facing a global food crisis and the climate emergency, new and better day-to-day solutions are needed right now. Therefore, the use of persimmon waste has also been discussed as a good solution to produce biofuel, eco-friendly alternative reductants for fabric dyes, green plant growth regulator, biodegradable and edible films for vegetable packaging, antimicrobial activity against foodborne methicillin-resistant Staphylococcus aureus found in retail pork, anti-Helicobacter pylori agents from pedicel extracts, and persimmon pectin-based emulsifiers to prevent lipid peroxidation, among other solutions presented in the revised literature. It has become clear that the uses for persimmon go far beyond the kitchen table and the health impact consumption demonstrated over the years. The desired sustainable transition is already in progress, however, mechanistic studies and clinical trials are essential and scaling-up is fundamental to the future.

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Caracterização Química E Avaliação Da Atividade Biológica Da Framboesa (Rubus Idaeus L.). Contribuição Para O Desenvolvimento De Uma Alegação De Saúde

Cited by 2 publications

References 68 publications

Preservation treatment of fresh raspberries by e-beam irradiation

Preservation treatment of fresh raspberries by e-beam irradiation

From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization

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