Effect of Storage on Fruit Bioactives

Aadil, Rana Muhammad; Roobab, Ume; Khan, Muhammad Kashif; Rahman, Ubaid ur

doi:10.1016/b978-0-08-100596-5.21667-3

Cited by 4 publications

(3 citation statements)

References 90 publications

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“…Previous studies have stated that thermal pasteurisation of the SCJ may improve the shelf life and ensure the microbial safety of the juice, but it can lead to the undesirable changes in the nutritional and sensory properties of SCJ (Chew et al ., ). Several recent reviews have advocated the use of some novel and emerging techniques such as microwave (MW) and ultrasonication (US) (Aadil et al ., ; Saeeduddin et al ., ), pulsed electric field (Aadil et al ., ), ultraviolet and other techniques that have been used as an alternative to the high‐temperature thermal processing in liquid fruit juice processing (Chemat et al ., ; Roobab et al ., ; Aadil et al ., ). Already some reports on the effects of high pressure (Chauhan et al ., ) and ohmic heating (Brochier et al ., ) on the SCJ are available.…”

Section: Introductionmentioning

confidence: 97%

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Zia

Khan

Zeng

et al. 2019

Int J of Food Sci Tech

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The main objective of this study was to investigate the combined effect of microwave (MW) treatment (2450 MHz for 120 s), ultrasonication (US) (24 KHz, 20°C for 20 min) and combined treatment (MW-US) on the quality and stability of sugarcane juice (SCJ) during 21 days of storage at 4°C. The effect of the treatments and storage time on physicochemical, bioactive compounds (total phenolic, flavonoids and ascorbic acid content) and microbial analysis of SCJ. No significant (P < 0.05) changes were observed in°Brix, while there was an increase in pH and a decrease in titratable acidity in all treatments. Compared to US and MW, MW-US treatments was more effective in preserving colour attributes, total phenolic and flavonoids contents, ascorbic acid and antioxidant capacities of the SCJ during storage. The results regarding the microbial count indicate that more microbial safety and longer shelf life was achieved by MW-US. MW-US treatment is an effective technology for improving the safety and shelf life of SCJ by minimising quality changes, retaining bioactive compounds and reducing microbial growth during storage. International Journal of Food Science and Technology 2019Effect of microwave and ultrasonication on sugarcane juice S. Zia et al. International Journal of Food Science and Technology 2019Effect of microwave and ultrasonication on sugarcane juice S. Zia et al.

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Section: Introductionmentioning

confidence: 97%

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Zia

Khan

Zeng

et al. 2019

Int J of Food Sci Tech

Self Cite

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“…It is effective against bacteria, yeasts, molds, and viruses; also, it helps decrease lipid oxidation and preservation of bioactive compounds (Santana-Gálvez et al, 2017;Joye, 2019). Epicatechin is a flavonoid found in the Rosaceae fruit family (apples, apricots, peaches, pears, and plums) and fruits such as black grapes, and blackberries, as well as in black tea and dark chocolate (Aadil et al, 2019;Farombi et al, 2019). Epicatechin and caffeic acid have antimicrobial and antioxidant activity (Zhang et al, 2020;Yilmaz & Toledo, 2004).…”

Section: Phenolic Compound Contentmentioning

confidence: 99%

Deer apple (Malus trilobata) fruit grown in the Mediterranean region: identification of some components and pomological features

et al. 2022

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Deer apple (Malus trilobata) fruit is present naturally in the Mediterranean region and can be used for many different purposes, such as consuming as fresh and dried fruits, using as herbal tea flavorings, making vinegar, and pickle. Also, it is traditionally used against various health problems like cholesterol, shortness of breath, diabetes, and hypertension. Many researchers have studied some properties of deer apple fruit, such as the ecology of the species, fruit and seed properties, body form, and phenology. In this study, besides pomological properties, the organic acid, phenolic compound, sugar, and aroma composition of the deer apple fruit were determined for the first time. Malic acid (27.5 mg/g) is the most abundant organic acid in deer apple, while fructose (351 mg/g) is the most abundant sugar. It was determined that the deer apple contains various phenolic compounds such as protocatechuic acid, chlorogenic acid, caffeic acid, epicatechin, rutin, and quercetin. Acetic acid, nonanal, hexanal, acetoin, acetaldehyde, n-octanal, hept-2(E)-enal are the most abundant aroma compounds.

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“…Enzyme inactivation is critical in food processing and preservation [4]. Most of the endogenous enzymes remain active during and after postharvest processing and cause detrimental alterations in the quality characteristics of fruit, for example, color, texture, flavor, and nutrient content [5]. High deteriorating enzymatic activities contribute to the oxidation of polyphenols and enzymatic browning of juices [6].…”

Section: Introductionmentioning

confidence: 99%

Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices

et al. 2022

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The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized traditional procedures for improving the general acceptability of juice is thermal heat treatment. The utilization of a non-thermal pulsed electric field (PEF) as a promising technology for retaining the fresh-like qualities of juice by efficiently inactivating enzymes and bacteria will be discussed in this review. Induced structural alteration provides for energy savings, reduced raw material waste, and the development of new products. PEF alters the α-helix conformation and changes the active site of enzymes. Furthermore, PEF-treated juices restore enzymatic activity during storage due to either partial enzyme inactivation or the presence of PEF-resistant isozymes. The increase in activity sites caused by structural changes causes the enzymes to be hyperactivated. PEF pretreatments or their combination with other nonthermal techniques improve enzyme activation. For endogenous enzyme inactivation, a clean-label hurdle technology based on PEF and mild temperature could be utilized instead of harsh heat treatments. Furthermore, by substituting or combining conventional pasteurization with PEF technology for improved preservation of both fruit and vegetable juices, PEF technology has enormous economic potential. PEF treatment has advantages not only in terms of product quality but also in terms of manufacturing. Extending the shelf life simplifies production planning and broadens the product range significantly. Supermarkets can be served from the warehouse by increasing storage stability. As storage stability improves, set-up and cleaning durations decrease, and flexibility increases, with only minor product adjustments required throughout the manufacturing process.

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Effect of Storage on Fruit Bioactives

Cited by 4 publications

References 90 publications

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Deer apple (Malus trilobata) fruit grown in the Mediterranean region: identification of some components and pomological features

Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices

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