Effect of UV-C and Ozone on the Bioactive Compounds and Antioxidant Capacity of Minimally Processed Rocket (Eruca Sativa Mill.)

Gutiérrez, Diego; Lemos, Laura; Rodríguez, Silvia

doi:10.31871/ijntr.4.9.8

Cited by 13 publications

(19 citation statements)

References 36 publications

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“…To minimize microbial hazards of minimally processed fruit and vegetable besides washing raw material in water with the addition of disinfectant, also treatment with UV and ozone are practiced. It was found that treatment with UV-C ultraviolet radiation (100-280 nm; 10, 20, and 30 kJ/m 2 ) and gaseous ozone (1, 5, and 10 mg/L) had no adverse effect on vitamin C in minimally processed rocket leaves during 12 days of storage at 5 °C [ 137 ].…”

Section: Innovative Non-thermal Technologies In Fruit and Vegetabmentioning

confidence: 99%

Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

2021

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Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

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Section: Innovative Non-thermal Technologies In Fruit and Vegetabmentioning

confidence: 99%

Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

2021

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“…The researchers demonstrated that, by correctly defining dose of ozone during the fumigation of red-veined sorrel plants applied at a concentration of 1 ppm, it is possible to increase the contents of polyphenols in raw material. Gutiérrez et al [25] reported that ozone treatment applied for 10 min to Rocket plant (Eruca sativa Mill.) at a rate of 1 and 10 ppm results in increased contents of polyphenols in the material.…”

Section: Chemical Composition Of Hs-spmementioning

confidence: 99%

Effects of Ozone Treatment on Microbial Status and the Contents of Selected Bioactive Compounds in Origanum majorana L. Plants

Matłok

Piechowiak

Zardzewiały

et al. 2020

Plants

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This study presents the effects of ozone treatment on microbial status and contents of selected bioactive compounds in marjoram plants. Origanum majorana L. is a widely used plant which in the course of production is affected by microbial infections. One of the ways to reduce microbial load involves application of a strong oxidant, such as ozone. In order to determine the effects of ozonation, a number of analyses were carried out including microbiological tests (aerobic colony count, yeast and mould count, and mesophilic lactic acid bacteria count) and chemical tests assessing total antioxidant potential, total polyphenols, and volatile fraction composition. Ultimately, the findings showed considerable (6-log) reduction in microbial load, with unchanged composition of headspace volatile compounds. Furthermore, the raw material obtained presented elevated the contents of the selected bioactive compounds. It was shown that the most beneficial effects are achieved when ozone treatment is applied at a rate of 1 ppm for a duration of 10 min.

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“…These biochemical changes also stimulate the enzymatic antioxidant activity that detoxify the cell of ROS to less harmful species or water (Huang et al 2019). Indeed, it is well documented that UV-C affects stress responses; activates metabolic pathways, defense mechanisms, and the susceptibility of the hosts against rotting microorganisms; counteract the damage postharvest; and extend the shelf life of fresh fruit cold-storage (Reque et al 2014;Gutiérrez et al 2018). Fig.…”

Section: Discussionmentioning

confidence: 99%

Impact of Cold-Storage and UV-C Irradiation Postharvest Treatments on Quality and Antioxidant Properties of Fruits from Blueberry Cultivars Grown in Southern Chile

González‐Villagra

Reyes‐Díaz

Alberdi

et al. 2020

J Soil Sci Plant Nutr

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Highbush blueberry fruits are very perishable, decreasing quality and antioxidant potential during postharvest storage. Several preservation technologies to improve blueberries shelf life have been proposed. We evaluated the impact of fruit cold-storage and UV-C irradiation postharvest treatments on quality and antioxidant properties of berries from different blueberry cultivars grown in southern Chile. Berries of Legacy, Brigitta, and Bluegold cultivars were subjected to cold-storage (4°C, for 28 days) or UV-C irradiation (2.3 or 4.6 kJ m −2) before cold-storage (4°C) during 5 or 10 days. Then, fresh weight (FW), total soluble solids (TSS), titratable acidity (TiA), radical scavenging activity (RSA), total phenol content (TPC), and total anthocyanin content (TAC) were analyzed in whole fruits. During cold-storage, fruit FW was reduced (~20%) from day 7 onward, without variations among storage times. The irradiation of fruits with UV-C light also tends to reduce berry FW (~20%), but only in cultivar Legacy and in response to the highest UV-C doses. No significant differences were found in TSS or TiA of fruits by the effect of any treatments. Interestingly, UV-C irradiation induced greater antioxidant properties of blueberries. Bluegold and Brigitta fruits revealed increased RSA under 4.6 kJ m −2 doses. Also, Bluegold showed the highest levels of TPC at doses of 4.6 kJ m −2 of UV-C. Moreover, fruits of all cultivars exhibited increased TCA in response to the higher doses of UV-C. UV-C irradiation could be an interesting tool to improve antioxidant potential in highbush blueberries, which can negatively affect fruit quality for fresh consumption.

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Effect of UV-C and Ozone on the Bioactive Compounds and Antioxidant Capacity of Minimally Processed Rocket (Eruca Sativa Mill.)

Cited by 13 publications

References 36 publications

Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Effects of Ozone Treatment on Microbial Status and the Contents of Selected Bioactive Compounds in Origanum majorana L. Plants

Impact of Cold-Storage and UV-C Irradiation Postharvest Treatments on Quality and Antioxidant Properties of Fruits from Blueberry Cultivars Grown in Southern Chile

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