Effect of Ionizing Radiation and Refrigeration on the Antioxidants of Strawberries

Barkaoui, Salma; Madureira, Joana; Santos, Pedro M.P.; Margaça, F.M.A.; Miloud, Najla Ben; Mankaï, Mélika; Boudhrioua, Nourhène; Verde, Sandra Cabo

doi:10.1007/s11947-020-02490-1

Cited by 23 publications

(14 citation statements)

References 61 publications

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“…Ionizing radiation, a clean and environmentally friendly technology, has proven to be capable of improving phenolic extraction and antioxidant activity on industrial wastewater [16], fresh fruits such as cherry tomatoes [17], raspberries [18,19] and strawberries [20], and dried medicinal plants [21]. More recently, the potential of gamma radiation as an enhancer for phenolic compounds extraction and antioxidant capacity has been shown, with the application of low doses (5 kGy), enough to increase the extractability of the main phenolic compounds from olive pomace by 2.4-fold compared to non-irradiated samples [1].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology

et al. 2021

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Olive pomace, an environmentally detrimental residue generated during olive oil extraction, contains bioactive compounds in demand by the food industry. To valorize this waste product a suitable yield for the extraction process is required. Heat-assisted extraction of bioactive compounds from olive pomace was optimized by a circumscribed central composite design and response surface methodology. Our previous studies indicated that irradiation could improve 2.4-fold the extractability of the main phenolic compounds from olive pomace. The effect of extraction time, temperature and solvent concentration on the yield of polyphenols from irradiated olive pomace at 5 kGy was tested. Hydroxytyrosol-1-β-glucoside, hydroxytyrosol, tyrosol and caffeic acid were quantified by High Performance Liquid Chromatography to calculate the total polyphenol content. The optimal general conditions by RSM modeling were extraction time of 120 min, temperature of 85 °C, and 76% of ethanol in water. Using these selected conditions, 19.04 ± 1.50 mg/g dry weight, 148.88 ± 8.73 mg/g extract of total polyphenols were obtained, representing a yield of 13.7%, which was consistent with the value predicted by the model. This work demonstrated the potential of residues from the olive oil industry as a suitable alternative to obtain compounds that could be used as ingredients for the food industry.

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Section: Introductionmentioning

confidence: 99%

Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology

et al. 2021

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“…Consequently, they recommended the irradiation with suitable electron beam (e-beam) dose in postharvest stage as a good practice to increase the shelf life and quality of products. Furthermore, a recent study of Barkaoui et al (2020) studied the impact of gamma and e-beam ionizing (1-3 kGy) on the antioxidants of strawberry, through evaluation of the total phenolic and L-ascorbic acid contents, antioxidant activity, and cytotoxicity after storage at +4°C for 15 days.…”

Section: Novelty Impact Statementmentioning

confidence: 99%

Electron‐beam irradiation effect on the microbiological, physicochemical, and sensory parameters of refrigerated raspberries

Mankaï

Barkaoui

Miloud

et al. 2021

J. Food Process. Preserv.

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Red raspberry (Rubus idaeus L) is considered as a fruit with a high nutritional potential because of its carbohydrate, fiber, mineral, and other vitamins with a low calorie and fat content (Plessy et al., 2007).In particular, red raspberries are known to demonstrate a strong antioxidant capacity that might prove beneficial to human health by preventing free radical-induced oxidative stress (Guimarães et al., 2013). The shelf-life of fresh raspberries is very short (1-2 days) at room temperature (Cabo verde et al., 2013). Raspberries belong to perishable fruits due to high respiration, that undergo postharvest deterioration processes, such as loss of moisture, shrinkage, changes in color, texture, weight loss, and micro-organisms attack (Giovanelli et al., 2014). Consequently, the most commonly used practicing for shelf life extension is low temperature.Currently, there is an ever-increasing global consumer demand for low-processed, more environmentally friendly and greener preservation techniques to ensure food safety, guarantee high nutritional and organoleptic quality, and extend the shelf life of food (Cabo verde et al., 2013). Various researches have studied E-beam radiation as a new, nonthermal physical method of food preservation that is effective against microbial decontamination, disinfestation of insects and improved shelf-life of various food and agricultural products (Yoon et al., 2020). According to Mami et al. ( 2014), irradiation at

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“…Ionizing radiation is a clean and environmentally friendly technology, that has been proved to improve phenolic extraction from and the antioxidant activity of industrial wastewater, 15 fresh fruits such as cherry tomatoes, 16 raspberries 17,18 and strawberries, 19 and dried medicinal/aromatic plants. 20 More recently, the potential of 5 kGy gamma radiation as an enhancer for phenolic compound extraction and the antioxidant capacity of olive pomace extracts was demonstrated, increasing the extractability of the main phenolic compounds by 2.4-fold in comparison with non-irradiated samples.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted extraction of hydroxytyrosol and tyrosol from olive pomace treated by gamma radiation: process optimization and bioactivity assessment

et al. 2023

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Effect of Ionizing Radiation and Refrigeration on the Antioxidants of Strawberries

Cited by 23 publications

References 61 publications

Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology

Phenolic Compounds from Irradiated Olive Wastes: Optimization of the Heat-Assisted Extraction Using Response Surface Methodology

Electron‐beam irradiation effect on the microbiological, physicochemical, and sensory parameters of refrigerated raspberries

Ultrasound-assisted extraction of hydroxytyrosol and tyrosol from olive pomace treated by gamma radiation: process optimization and bioactivity assessment

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