Enzymes in fruit and vegetable processing

Basheer, Soorej M.; Chellappan, Sreeja; Sabu, Abdulhameed

doi:10.1016/b978-0-323-89929-1.00014-7

Cited by 6 publications

(3 citation statements)

References 44 publications

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“…However, a temporary surge in reducing sugar content occurred during days 6~12, followed by a subsequent decline from days 12~15. Comparative analysis at the late storage stage revealed that the reducing sugar content of the 0.5 g/kg group Plants harbour a diverse array of phenolics, crucial substrates for the enzymatic colouring of fruits and vegetables [28]. In Figure 4B, the total phenol content in potato tubers exhibits erratic variations across all groups during the storage period.…”

Section: Effect Of Menthol Treatment On Reducing Sugar and Starch Con...mentioning

confidence: 96%

Effect of Menthol Treatment on the Sprouting and Quality of Potato Tuber

Xu,

Qin,

Hou

et al. 2024

Horticulturae

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This study used Dutch potatoes at the end of dormancy as a material to explore the impact of menthol (0.2 and 0.5 g/kg based on potato mass) treatment on sprouting inhibition and potato quality. The findings revealed that a menthol concentration of 0.5 g/kg effectively inhibited potato tuber sprouting and significantly reduced glucoside alkaloid production. After a storage period of 15 days, the sprouting percentage and glucoside alkaloid content of potatoes treated with 0.5 g/kg menthol were observed to be significantly lower at 4.17% and 68.63 mg/kg, respectively, compared to the control group which exhibited values of 100% and 282.01 mg/kg, respectively (p < 0.05). Throughout the storage period, 0.5 g/kg of menthol promoted respiration, reduced malondialdehyde production in potatoes, inhibited polyphenol oxidase activity, and slowed down tissue browning. Additionally, it mitigated the decline in starch and soluble protein content, inhibiting the accumulation of reducing sugars.

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Section: Effect Of Menthol Treatment On Reducing Sugar and Starch Con...mentioning

confidence: 96%

Effect of Menthol Treatment on the Sprouting and Quality of Potato Tuber

Xu,

Qin,

Hou

et al. 2024

Horticulturae

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“…Since ancient times, several methods have been used to preserve foods, mainly using inexpensive and simple techniques, but most of them are incapable of ensuring the complete protection of food from degradation. In recent years, due to rapid urbanization and digitalization, the engagement of a reduced global population with agriculture has been a big problem. , Vegetables and fruits are a major part of food worldwide, one-third of which is wasted owing to their perishable nature and several other factors. − Preservation of food at low temperatures is an important technique for extending its shelf life, but it suffers from its rising energy costs along with high carbon emissions. , Nanoparticle coating is another important form of food preservation, which allows prevention of microorganisms and retains moisture in it to assist its extended shelf life maintaining its quality and freshness. , …”

Section: Introductionmentioning

confidence: 99%

Sustainable Novel Food Coating of Chitosan–Acetylated Gallic Acid Nanoparticles with Pulsed Light Treatment: A Promising Edible Food Preservative

Roy,

Manna,

Gayen

et al. 2024

ACS Food Sci. Technol.

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Herein, the investigation demonstrates the first report on the use of a novel coat of chitosan–acetylated gallic acid nanoparticles (CAG-NPs) along with pulsed light treatment for food preservation with prolonged shelf life, maintaining good nutritional integrity in comparison to chitosan and chitosan–gallic acid nanoparticles or chitosan gallate (CG-NPs). Acetylation was made to overcome the high solubility problem of the CG-NP food coat, which was difficult for commercialization. A number of characterization techniques were used to confirm the structural integrity of CAG-NPs such as nuclear magnetic resonance (NMR), ultraviolet–visible spectroscopy (UV–vis), dynamic light scattering (DLS), powder X-ray diffraction (PXRD), and scanning electron microscopy (SEM). The DPPH assay was performed to determine the remarkable 69% scavenging rate of the synthesized CAG-NPs. Antimicrobial activity was checked, and it was found that CAG-NP was highly efficient against food spoilage pathogens. Subsequently, the synergistic impact of the CAG-NP coat and pulsed light treatment was investigated, referring to papaya as the model food for its preservation. Nutritional analyses were conducted following standard protocols such as the phenol–sulfuric acid, biuret, and standard Soxhlet method followed by a rigorous statistical assessment involving Python3, analysis of variance (ANOVA), and Tukey tests to gauge the significance. Determination of physical and chemical qualities was conducted utilizing established protocols such as weight loss measurement, total soluble solids (TSSs), pH, and ascorbic acid content estimation method for finding the significance of the CAG-NP edible coat over others such as CG-NPs, chitosan along with or without pulsed light treatment. The CAG-NPs show an average diameter of 295 nm, confirmed by the DLS experimental data.

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“…Moreover, investigating the chemical composition of eco-enzymes can provide insights into their potential applications in different industries. For instance, knowledge of the organic acids and sugars present in these enzymes could inform their use as biofertilizers in agriculture or as additives in food processing for improved sustainability and nutritional value [15,16].…”

Section: Introductionmentioning

confidence: 99%

Characterizing the Chemical Composition of Eco-Enzymes Derived from Vegetable and Fruit Sources

Ismail,

Nainggolan,

Nauli

2024

IJDNE

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Enzymes in fruit and vegetable processing

Cited by 6 publications

References 44 publications

Effect of Menthol Treatment on the Sprouting and Quality of Potato Tuber

Effect of Menthol Treatment on the Sprouting and Quality of Potato Tuber

Sustainable Novel Food Coating of Chitosan–Acetylated Gallic Acid Nanoparticles with Pulsed Light Treatment: A Promising Edible Food Preservative

Characterizing the Chemical Composition of Eco-Enzymes Derived from Vegetable and Fruit Sources

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