Effect of Pulsed Ultraviolet Light on Natural Microbial Load and Antioxidant Properties of Fresh Blueberries

Guner, Senem; Topalcengiz, Zeynal

doi:10.24925/turjaf.v6i6.733-739.1797

Cited by 3 publications

(2 citation statements)

References 26 publications

(41 reference statements)

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“…These antioxidant capacity-measuring procedures function under diverse concepts, FRAP assay evaluates the capability to reduce ferric ions, and DPPH assay calculates the capability to scavenge free radicals. Therefore, in order to better revelation of the total antioxidant activity of the samples, it is suggested to apply more than one type of antioxidant assay (Guner & Topalcengiz, 2018).…”

Section: Effect Of Simultaneous Uv-cp Treatment On Frapmentioning

confidence: 99%

The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period

Zeraatpisheh

Mosallaie

Sanaei

et al. 2023

J Food Process Engineering

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This investigation aimed to assess the simultaneous impact of ultraviolet (UV) and cold plasma (CP) on the quality and microbial attributes of dried pistachios during the storage period. Currently, novel nonthermal technologies exhibit high potential as a low‐cost, efficient, additive‐free, and nonpolluting strategies for fungi deactivation and mycotoxins degradation in foods. Over recent years, the combination of CP with other procedures, such as ultraviolet (UV) irradiation, ultrasound, ozone, and so forth, has been proposed and attracted lots of attention. For this purpose, in this study, the simultaneous effects of ultraviolet rays and cold plasma on dried pistachios artificially contaminated with aflatoxigenic fungi were assessed. The physicochemical attributes and surface morphology of pistachios were evaluated as well. The concentration of aflatoxin produced was investigated via high‐performance liquid chromatography. Artificially contaminated pistachios were treated with cold plasma at 80 W constant power level at both 10 and 15 min. Following the plasma treatment, pistachio samples were treated by ultraviolet rays at 354 nm wavelength and current intensity in 0.25 A at the same time. The results of this study revealed the fungal deactivation rate achieved by UV‐CP treatment was greater than the sum of the deactivation rates of distinct UV and CP treatments, as maximum reduction of Aspergillus oryzae count (3.7 CFU/g) observed after simultaneous UV‐CP treatment for 15 min (p < 0.05). Moreover, no substantial modifications were detected in the investigation of pH and DPPH radical scavenging activity of samples treated with UV‐CP (p > 0.05). The results of this study confirm the effectiveness of the simultaneous application of UV rays and CP in nuts to maintain quality and increase useful life, along with an alternative method for thermal treatments.Practical applicationsUsually, nonthermal procedures lead to their destruction by changing the chemical structure of mycotoxins. Ultraviolet (UV) radiation being a nonthermal technology, the benefits of its usage are various: the least loss of nutrients and sensorial quality of foods, no toxic residues, and low energy consumption compared with other thermal treatments normally applied for food decontamination. The latter is the main purpose of this technique due to its effectiveness in the inactivation of pathogenic microorganisms and spoilage. Besides this, Cold plasma (CP) technology has been displayed to overcome many of the insufficiency of regular decontamination strategies in the food industry, with slight damage to the quality of products and high efficiency. Although several physical procedures have shown acceptable results in the decontamination of fungi and degradation of mycotoxins in many foods, to date there are few published works on the effects of simultaneous application of UV radiation and CP on foods, particularly pistachios in is available. Hence, the intention of this investigation was to assess the effect of combination of UV radiation and CP on the physicochemical attributes and shelf life of dried pistachios during the storage period.

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Section: Effect Of Simultaneous Uv-cp Treatment On Frapmentioning

confidence: 99%

The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period

Zeraatpisheh

Mosallaie

Sanaei

et al. 2023

J Food Process Engineering

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“…SOD activity was determined according to the method of Guner et al [19] using nitro blue tetrazolium (NBT) reduction.…”

Section: Superoxide Dismutase (Sod) Activitymentioning

confidence: 99%

Modified Atmospheric Packaging of Fresh-Cut Amaranth (Amaranthus tricolor L.) for Extending Shelf Life

2021

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Fresh-cut vegetables are prone to microbiological contamination and oxygenation during handling and storage. In this study, fresh-cut amaranth was subjected to various gas ratios (5–15% O2, 5–15% CO2, 80% N2) for 12 days. Chlorophyll content, ascorbic acid content, antioxidant enzyme activity, microbial population, and physiological and biochemical indicators were measured to evaluate the impact of atmospheric packaging. Suitable atmospheric packaging could slow the respiration of amaranth, delay the decline in physiological and biochemical characteristics, maintain the antioxidant enzyme activity, promote the sensorics, and prolong the shelf life by 2 days. According to the analysis of the results, modified atmospheric packaging (10% O2, 10% CO2, 80% N2) retarded the decline in fresh-cut amaranth quality, provided effective antioxidative browning, and inhibited Pseudomonas fluorescens development.

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Characterization of pulsed light for microbial inactivation

Cassar¹,

Mills²,

Demirci

2022

Journal of Food Engineering

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Effect of Pulsed Ultraviolet Light on Natural Microbial Load and Antioxidant Properties of Fresh Blueberries

Cited by 3 publications

References 26 publications

The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period

The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period

Modified Atmospheric Packaging of Fresh-Cut Amaranth (Amaranthus tricolor L.) for Extending Shelf Life

Characterization of pulsed light for microbial inactivation

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