Influence of controlled atmospheres and antioxidants on enzymatic browning and shelf life of fresh-cut persimmon ‘Rojo Brillante’

Sanchís, E.; Ghidelli, Christian; Rojas-Argudo, Cristina; Pérez-Gago, María B.; Mateos, M.

doi:10.17660/actahortic.2018.1209.11

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…In addition, under mechanical damage, the excessive production of reactive oxygen species (ROS) (including superoxide anion O 2 • − , hydrogen‐peroxide H 2 O 2 , HO 2 •, •OH) and reactive nitrogen species (RNS) in plant tissues will result in membrane lipid peroxidation, causing irreversible damage to cell membranes (Finkel, 2001; Ramakrishnan et al., 2022). This not only severely restricts the development of fresh‐cut products but also affects consumers’ desire to purchase (Sanchís et al., 2018). Therefore, research into delaying browning is necessary.…”

Section: Introductionmentioning

confidence: 99%

A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes

Qiao,

Liu,

Deng

et al. 2023

Journal of Food Science

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Browning discoloration is a critical issue that negatively affects the quality of fresh‐cut products and their industrial growth. Although many individual anti‐browning technologies have been adopted, very few reports on the combination use of natural product extracts and physical methods exist. This study investigated the use of Flos Sophorae Immaturus extract in conjunction with thermal treatment and discovered that the combination effectively retarded browning in fresh‐cut potatoes. Accordingly, the activities of polyphenol oxidase, peroxidase, and phenylalanine ammonia‐lyase, as well as phenol accumulation, were effectively regulated. Meanwhile, this combination treatment also allowed for the modulation of nitric oxide synthase, superoxide dismutase, and catalase activities, while also regulating the concentrations of nitric oxide, superoxide anion, and hydrogen peroxide. Furthermore, the duplex treatment also regulated the antioxidant capacity and malondialdehyde concentrations. In addition, 39 phytoactive compounds, including protocatechuic acid, quercetin, (−)‐alpha‐pinene, and matrine, were identified in the extract, which may function as the anti‐browning composition. These findings suggest that the combination technology modulated the dynamic equilibrium of production and clearance of nitric oxide and reactive oxygen species, thereby reducing browning deterioration. This is, to our knowledge, the first report of the combined application of Flos Sophorae Immaturus and thermal treatment, which may offer a novel option for fresh‐cut preservation.Practical ApplicationThe feasibility of integrating a novel highly efficient, safe, environmentally friendly, and easy‐to‐operate anti‐browning alternative, with the ability to integrate into the existing processing line was investigated. The color of sliced potato chips was significantly improved (73.4%) by dipping them in a 0.01% Flos Sophorae Immaturus solution for 5 min and then in 55°C water for 2 min. In this regard, superior browning alleviation may depend on the regulation of the browning reaction and the NO‐ROS network. This method has a promising future for making fresh‐cut products more appealing to consumers and may provide guidance for fresh‐cut producers and related industries.

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Section: Introductionmentioning

confidence: 99%

A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes

Qiao,

Liu,

Deng

et al. 2023

Journal of Food Science

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show abstract

“…The most common way to control enzymatic browning is the use of antioxidants, although their effectiveness for each product depends on their mode of action and concentration. In previous works, the application of 1% ascorbic acid controlled tissue browning of fresh-cut persimmon and maintained the general visual quality above the limit of marketability up to 8 days of storage at 5 ºC (Sanchís et al, 2012) and the combination of 1% citric acid and low O 2 atmospheres extended the storage at 5 ºC up to 9 days (Sanchís et al, 2011). However, softening is still a problem, even when calcium chloride is combined with citric or ascorbic acid (Sanchís et al, 2012).…”

Section: Introducionmentioning

confidence: 94%

Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon

Soler¹

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Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties. In the last decade, its production has grown substantially in Spain given the application of high levels of CO 2 to remove astringency while firmness is preserved. This technology has also increased its potential as a fresh-cut commodity. However, physical damage during processing result in degradation of the colour and firmness of the product and a higher susceptibility to microbial spoilage that significantly reduces the fruit´s shelf life. INDEX INTRODUCTION GENERAL OBJECTIVES CHAPTER 1 Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut 'Rojo Brillante' persimmon.

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Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods

Alexandre

Gomes

Duarte

et al. 2022

Food Processing Preservation

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Minimally processed vegetable products are defined as ready-toeat or ready-to-use foods in culinary preparations that have undergone one or a few basic procedures, such as washing, sanitization, elimination of nonedible portions such as peels and seeds, and cutting (Graca et al., 2020;Monteiro et al., 2016;Padrón-Mederos et al., 2020). Although minimal processing has become a method to add value and encourage the consumption of vegetable foods, maintaining the sensory and nutritional quality and the freshness of these products is a technological challenge for the industry (Rodriguez-Arzuaga et al., 2020;Simões et al., 2020). Minimally processed fruits and vegetables (MPFVs) deteriorate more easily than intact fruits and vegetables because the mechanical damage caused by cutting and peeling compromises the integrity of their cells and imposes stress on their tissues. Damage to cells culminates in an increased rate of biochemical and physiological changes and makes plant tissues more susceptible to microbial growth, which together may result in changes in color, flavor, aroma, and texture (Denoya

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Influence of controlled atmospheres and antioxidants on enzymatic browning and shelf life of fresh-cut persimmon ‘Rojo Brillante’

Cited by 3 publications

References 8 publications

A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes

A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes

Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon

Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods

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