Comparison of postharvest UV-B and UV-C treatments on table grape: Changes in phenolic compounds and their transcription of biosynthetic genes during storage

Sheng, Kangliang; Zheng, Hao; Shui, Shanshan; Yan, Ling; Liu, Changhong; Lu, Zheng

doi:10.1016/j.postharvbio.2018.01.002

Cited by 95 publications

(57 citation statements)

References 41 publications

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“…With positive effect, it is proven that the ultraviolet radiation, when applied in appropriate conditions, is able to increase the antioxidant capacity of fruits and vegetables, being a technology with commercial potential to be used in post-harvest stages in order to extend shelf life and increase quality, such as papaya, grape, and pineapple [67,68]. Supposedly, UV-C radiation is able to increase phenolic content and antioxidant enzymatic activities as a defense mechanism against oxidative stress, thus increasing the antioxidant activity of vegetables [67,69,70].…”

Section: Antioxidant Activitymentioning

confidence: 99%

Effects of Radiation Technologies on Food Nutritional Quality

Lima¹,

Vieira²,

Santos³

et al. 2018

Descriptive Food Science

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Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment triggers many unwanted biochemical reactions, which leads to undesirable sensorial and nutritional effects. Therefore, a number of nontraditional preservation techniques are being developed to satisfy consumer demand with regard to nutritional and sensory aspects of foods. Ensuring food safety and at the same time meeting such demands for retention of nutrition and quality attributes has resulted in increased interest in emerging preservation techniques. These emerging food preservation technologies can extend the shelf life of unprocessed or processed foods by inactivating the enzymes, reducing the food spoiling microbial growth rate or viability without altering the food quality attributes including flavor, odor, color, texture, and nutritional value. On the emerging technology, sphere promising results have been attained by the radiation processes. Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Nonionizing radiation has been used in surface decontamination, as on the packaging sector. Although radiation techniques, as the other traditional or emerging techniques, can impair alterations that can modify the chemical composition and the nutritional value of foods, these changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The aim of this chapter is to discuss retention or loss of vitamins and minerals in several food products submitted to a radiation process (gamma irradiation, short wave ultraviolet, microwave, and pulsed electric fields).

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Section: Antioxidant Activitymentioning

confidence: 99%

Effects of Radiation Technologies on Food Nutritional Quality

Lima¹,

Vieira²,

Santos³

et al. 2018

Descriptive Food Science

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“…Therefore, to obtain fruit and vegetables enriched with phytochemicals, elicitor treatments might be used either singularly or in combination to trigger desired effects (Schreiner & Huyskens‐Keil, ). In this context, during the last decades, several studies have shown promising results regarding the use of UV radiation as a non‐molecular tool for the modification of the content of bioactive compounds in food (Rodriguez, Torre, & Solhaug, ; Sankari, Hridya, Sneha, Doss, & Ramamoorthy, ; Sheng et al, ). UV‐B radiation (280–315 nm) acts as an abiotic physical elicitor of resistance mechanisms, leading to a rapid increase of stress‐response compounds such as phenols, flavonoids, and phytoalexins (Schreiner & Huyskens‐Keil, ).…”

Section: Introductionmentioning

confidence: 99%

Application of supplemental UV‐B radiation in pre‐harvest to enhance health‐promoting compounds accumulation in green and red lettuce

Assumpção

Assis

Poletto

et al. 2019

J Food Process Preserv

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The plants (green and red lettuce) were exposed to daily doses of UV‐B radiation for 1 hr for two weeks during growth. UV‐B‐treated green lettuces at the second week presented a greater content of quercetin than the control plants. Caffeoyltartaric acid, caffeoylquinic acid and caffeoylmalic acid also showed a significant accumulation in green lettuce after two weeks of UV‐B treatment in comparison to those non‐treated. Regarding carotenoid content, lutein, neoxanthin, and V + A + Z showed significant increased values after two weeks of UV‐B treatment in comparison to the non‐treated green lettuces. However, chlorophylls and carotenoids content did not present significant difference between the analyzed weeks for the red lettuces. In other words, quercetins, as well as caffeoyltartaric acid, caffeoylquinic acid and cyanidin glycoside of red lettuce showed a significant increase after UV‐B treatment at both weeks in comparison with control red lettuces. Practical applications The impact of UV‐B on plants depends on the fluency rate, exposure time, wavelength of UV‐B radiation, and the amount of UV‐B relative to photosynthetic active radiation. Since carotenoids, chlorophylls, and flavonoid compounds can be increased by ecologically relevant levels of UV‐B in glasshouse production, this study was designed to verify whether supplemental UV‐B radiation was effective in increasing the concentration of health‐promoting compounds in green and red lettuce.

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“…The cDNA concentration was determined and adjusted to the same concentration for all tested samples. Relative gene expression levels of TNF‐α , IL‐1β , IL‐10 , and β‐actin were determined in triplicate using a CFX96 real‐time PCR detection system (Bio‐Rad Laboratories, Hercules, CA, USA), with cDNA as the template and SYBR® green as the fluorescent probe 35 . The primers used for quantitative reverse transcription polymerase chain reaction (qRT‐PCR) analysis are listed in Table S2.…”

Section: Methodsmentioning

confidence: 99%

Purification and antioxidant and anti‐Inflammatory activity of extracellular polysaccharopeptide from sanghuang mushroom, Sanghuangporus lonicericola

et al. 2020

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BACKGROUNDSanghuang mushrooms are medicinal fungi widely used in eastern Asia. In this study, the antioxidant and anti‐inflammatory activity of a novel extracellular polysaccharopeptide, sanghuang extracellular polysaccharopeptide (SePSP) was investigated. The SePSP was purified from the submerged fermentation broth of a sanghuang mycelium, Sanghuangporus lonicericola strain CBS17, which was isolated from a wild sanghuang fruiting body.RESULTSThe SePSP was extracted using an ethanol precipitation procedure, followed by diethylaminoethanol (DEAE) anion‐exchange and size‐exclusion chromatography. The mass ratio of the polysaccharide and peptide components in the purified SePSP was approximately 4.87:1. By determining its free radical scavenging abilities using 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), the hydroxyl free radical, and the superoxide anion free radical, as well as its total reducing power, SePSP was shown to have strong concentration‐dependent antioxidant activity in vitro. Further, SePSP effectively alleviated dextran sodium sulfate (DSS)‐induced ulcerative colitis (UC) in mice. Administration of 200 mg kg−1 SePSP by gavage for 7 days prevented body weight loss; significantly reduced the mRNA levels of proinflammatory cytokines, including TNF‐α and IL‐1β; increased mRNA level of the anti‐inflammatory cytokine IL‐10 in the colon, and decreased the malondialdehyde concentration from 6.42 to 4.82 μmol L−1 in the blood in UC mice.CONCLUSIONThe SePSP had strong concentration‐dependent antioxidant activity in vitro and effectively alleviated DSS‐induced UC in mice. The in vivo therapeutic efficacy in DSS‐induced UC may be mediated by modulating the expression of inflammatory cytokines and inhibiting oxidative stress. The findings provide a scientific rationale for the use of bioactive nutraceuticals from sanghuang mushrooms to develop functional foods for the prevention and treatment of UC. © 2020 Society of Chemical Industry

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Comparison of postharvest UV-B and UV-C treatments on table grape: Changes in phenolic compounds and their transcription of biosynthetic genes during storage

Cited by 95 publications

References 41 publications

Effects of Radiation Technologies on Food Nutritional Quality

Effects of Radiation Technologies on Food Nutritional Quality

Application of supplemental UV‐B radiation in pre‐harvest to enhance health‐promoting compounds accumulation in green and red lettuce

Purification and antioxidant and anti‐Inflammatory activity of extracellular polysaccharopeptide from sanghuang mushroom, Sanghuangporus lonicericola

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