Effects of chemical treatments on fresh-cut papaya

Albertini, Silvana; Reyes, Andrés Henrique Lai; Trigo, Juliana Moreno; Sarriés, Gabriel Adrián; Spoto, Marta Helena Fillet

doi:10.1016/j.foodchem.2015.06.038

Cited by 26 publications

(17 citation statements)

References 22 publications

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“…Values of pH were similar to those recorded for 'Papaya' papaya (5.71) (Fagundes & Yamanishi, 2003;Albertini et al, 2016), which was expected, but with lower acidity level compared to ripe papaya fruits of 'Formosa' cultivar (4.1) (Souza et al, 2005). Acidity values influence the decision as to how the fruit shall be used since acidity helps reduce the development of pathogenic micro-organisms (Hansen et al, 2008); low acidic fruits are more indicated for consumption in natura and those with higher acidity, for the food industry (Botrel, 1994).…”

Section: Discussionsupporting

confidence: 83%

Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food

et al. 2019

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Vasconcellea quercifolia A.St-Hil. (Caricaceae), popularly known as papaya of the woods or jacaratiá, occurs from the south of Bahia to Rio Grande do Sul (RS) and is considered a Non-Conventional Food Plant (PANC) (Kinupp et al., 2011; Kinupp & Lorenzi, 2014), however, its nutritional characteristics are poorly known. On addition, it is included in the list of the Brazilian flora, considered part of its sociobiodiversity, with feeding value that justifies its marketing in natura or that of its derivatives (Brasil, 2016). Grated medullary parenchyma was used instead of coconut in the preparation of sweets in the past. However, its popular use had been gradually forgotten (Kinupp et al., 2011; Kinupp & Lorenzi, 2014) and was recently resumed with the broad dissemination of PANC's (Kinupp & Lorenzi, 2014) which describe the potentialities of this species (Kinupp & Lorenzi, 2014; Caetano et al., 2008). On light of that, the aim of the present study was to investigate the physical, chemical, and nutritional properties of V. quercifolia to encourage its use in the development of new food products. 2 Materials and methods 2.1 Sample collection Medullary parenchyma and green and ripe fruits were collected from three individuals located in the central region of Rio Grande do Sul (coordinates 29°23.426'; 29°19'49"; 29°19'82" S and 52°04'63"; 52°13'45"; 52°17'40" W) identified as Sample 1, Sample 2 and Sample 3, respectively. Fertile material

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Section: Discussionsupporting

confidence: 83%

Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food

et al. 2019

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“…Essential oils (EOs) are aromatic and volatile liquids extracted from plant materials. Many EOs proved to possess the antibacterial, antifungal, and antioxidant activities (Reichling and others ; Zaouali and others ) that justify their use as natural antimicrobial additives in food manufacturing and preservation to extend the shelf life of food matrices (Aloui and others ; Albertini and others ). Cinnamaldehyde and citral are recognized as the major components of EO extracted from Cinnamomum spp.…”

Section: Introductionmentioning

confidence: 99%

Overall Quality Properties of Kiwifruit Treated by Cinnamaldehyde and Citral: Microbial, Antioxidant Capacity during Cold Storage

Wang

Shan

Yuan

et al. 2016

Journal of Food Science

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This work was undertaken to evaluate the microbiological characteristics and antioxidant and physiological activities in kiwifruits (Actinida deliciosa var. Qinmei) with/without cinnamaldehyde (C1) and citral (C2) fumigation treatments (5 μL/L) during 0, 3, 6, 9, and 12 d of storage at 4 °C. Essential oils (EOs) treatment lowered the total viable counts, yeast, and mold to 1.54, 2.36, and 2.05 log CFU/g, respectively. Moreover, EOs improved the antioxidant activities of kiwifruit. They enhanced phenolics and flavonoids content in fruit tissue by 49.48% at day 3 and 56.93% at day 6, respectively. In addition, ascorbic acid in treated groups had the lower losing rate. Similarly, MDA (malondialdehyde), H O (hydrogen peroxide), and O (superoxide anion) production were effectively decreased in the range of 27.27% to 54.38%. Physicochemical characteristics showed that kiwifruits from treated group maintained higher levels of flesh luminosity and firmness. EOs also decreased the levels of reducing sugar by 45.97% at day 3, and increased the content of soluble protein and hydrolyzed amino acid. Therefore, postharvest EOs treatment has positive effects on delaying senescence and enhancing antioxidant capacities in kiwifruit.

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“…Consumption of papaya fruit is rising because it contains important nutrients which provide various health benefits such as vitamin C, polysaccharides, phenolic and carotenoids, which have a wide range of biological activities (John, Yang, Liu, Jiang, & Yang, 2018). However, the commercialization of fresh-cut fruits have been restricted due to their short shelf life which is reflected through weight loss, softening of pulp and rapid growth of microbes (Albertini et al, 2016). For instance, the metabolic processes that occur during fruit ripening and fruit development causes sensory and compositional changes in fresh-cut papaya (Cáez-Ram írez, Alamilla-Beltrán, & Gutiérrez-López, 2018).To overcome this issue, many methods have been adopted in extending the shelf life of fresh-cut fruits.…”

Section: Introductionmentioning

confidence: 99%

Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya

Kathiresan

Lasekan

2019

CyTA - Journal of Food

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This study examined the potential of incorporating stearic acid in starch-based edible coating formulations in order to increase the quality and shelf-life of fresh-cut papaya ("Sekaki" variety). Glycerol was employed as plasticizer and stearic acid was incorporated in proportions of; 0 %, 1%, 2%, and 3% (w/w). Film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera was chosen because it had low film solubility and water vapour permeability (29.54 ± 0.21, 2.99 ± 0.21), respectively. Furthermore, this film had slightly darker L* value (78.19 ± 1.21) which is an advantage because it will be able to reduce the loss of ascorbic acid (AA) which is sensitive to light and acceptable level of mechanical property The properties of the fresh-cut papayas were analysed during 12 days of storage at 10°C. The results obtained showed that the edible coating (i.e. film with 30% glycerol, 1% stearic acid, 5 g of starch, and 5% aloe Vera) significantly improved the physiochemical properties of fresh-cut papaya in terms of reduced weight loss, better firmness, better colour retention, and a slight decrease in AA content during storage. Furthermore, the microbial analysis showed that, the coating was able to extend the shelf life of fresh-cut papaya up to 12 days at refrigerated conditions.

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Effects of chemical treatments on fresh-cut papaya

Cited by 26 publications

References 22 publications

Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food

Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food

Overall Quality Properties of Kiwifruit Treated by Cinnamaldehyde and Citral: Microbial, Antioxidant Capacity during Cold Storage

Effects of glycerol and stearic acid on the performance of chickpea starch-based coatings applied to fresh-cut papaya

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