Maintaining Antioxidant Potential of Fresh Fruits and Vegetables After Harvest

Villa-Rodríguez, José A.; Palafox-Carlos, H.; Yahia, Elhadi M.; Ayala-Zavala, J. Fernando; González‐Aguilar, Gustavo A.

doi:10.1080/10408398.2012.685631

Cited by 48 publications

(16 citation statements)

References 105 publications

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“…The presence and concentration of antioxidant secondary metabolites in plant foods is due to numerous factors, including genetics, growing conditions (source availability, soil quality, insect and animal herbivory pressures) [ 18 ], ripening and post-harvest conditions [ 19 ]. Processing is another important factor influencing the antioxidant activity of plant foods.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Neri

Faieta

Mattia

et al. 2020

Foods

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The antioxidant activity (AOA) of plant foods is recognized as an index of the potential health benefits resulting from their consumption. Due to their high perishability and seasonality, plant foods are largely consumed or used as processed products and freezing is one of the technologies used for the production of high-quality foods. However, cell breakages occurring during freezing and frozen storage can lead to the release of antioxidant compounds and their degradation due to chemical and enzymatic oxidation reactions, and thus, they could present a lower antioxidant activity compared to the corresponding fresh product. In this context, process conditions, freezing pre-treatments and the use of cryoprotectants can limit the extent of freeze-induced damages and preserve the antioxidant activity of plant foods. This review collects and discusses the state-of-the-art knowledge on the single and combined effect of freezing and frozen storage conditions on the antioxidant activity of fruits and vegetables as well as the role of cryoprotectants. Classes of compounds responsible for the antioxidant activity of plant foods and the most common methods used for the evaluation of the antioxidant activity in vitro are also presented. The freezing principles and the effects of ice nucleation and crystallization on fruits, vegetables and their main derivatives (juices, pulps) have been addressed to highlight their impact on the AOA of plant foods. The effect of freezing and frozen storage on the AOA of plant foods resulted dependant on a series of intrinsic factors (e.g., composition and structure), while the role of extrinsic processing-related factors, such as freezing and storage temperatures, is ambiguous. In particular, many conflicting results are reported in the literature with a high variability depending on the method of analysis used for the AOA evaluation and data expression (fresh or dry weight). Other intrinsic raw material properties (e.g., cultivar, ripening degree), post-harvest conditions, as well as defrosting methods that in the majority of the studies are scarcely reported, contribute to the aforementioned discrepancies. Finally, due to the limited number of studies reported in the literature and the high variability in product processing, the effect of cryoprotectants on the AOA of plant foods remains unclear.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Neri

Faieta

Mattia

et al. 2020

Foods

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“…The antioxidant compounds in some fruits and vegetables can be lost during handling after harvest, even during minimal processing and storage. In this sense, postharvest treatments are needed to preserve the quality and antioxidant potential of fresh produce (Villa-Rodriguez et al, 2015). The application of postharvest abiotic stresses (i.e., wounding, UV-light radiation, modified atmospheres, exogenous phytohormones) has been proposed in recent years as an effective strategy to activate the secondary metabolism of fruits and vegetables leading to the accumulation of antioxidant compounds with health-promoting benefits (Becerra-Moreno et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures

Soliva‐Fortuny

Vendrell-Pacheco

Martı́n-Belloso

et al. 2017

Postharvest Biology and Technology

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“…Cold storage determined the decrease in the bioactive compound content and ozone induced an increase in the antioxidant enzyme activities, which led to a senescence process during long‐term storage. Ozone postharvest treatment was effective to preserve the kiwifruit quality during cold storage . Principal component analysis can be a valid tool to evaluate the effect of postharvest treatment on ‘Soreli’ kiwifruits as demonstrated by other studies in other fruit crops …”

Section: Resultsmentioning

confidence: 99%

Response of antioxidant system to postharvest ozone treatment in ‘Soreli’ kiwifruit

Goffi

Magri²,

Botondi

et al. 2019

J Sci Food Agric

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BACKGROUND: Among the challenges for postharvest researchers is that of understanding the physiological and biochemical pathways associated with postharvest fruit decay. Fruit senescence directly affects sensorial and nutritional quality during postharvest life. It has been clarified that reactive oxygen species and oxidative damage are responsible for fruit senescence. Some cultivars of yellow-fleshed kiwifruit can be stored for a short period compared with green-fleshed kiwifruit. Postharvest performance is affected by the physiological state of the fruit at harvest, associated with its postharvest management. Among several postharvest applications, ozone treatment is considered as a cost-effective and eco-friendly food-processing technology to preserve the fruits' quality during cold storage. In this study, we investigated the influence of ozone, after gradual cooling treatment, on the antioxidant defense system in Actinidia chinensis, 'Soreli'. RESULTS: Bioactive compound content decreased during cold storage, and ozone treatment enhanced the activities of superoxide dismutase and catalase during cold storage. This treatment preserved membrane integrity by inhibiting lipoxygenase activity and malondialdehyde accumulation. A multivariate statistical approach, using principal component analysis, provided the global response to the effect of ozone postharvest treatment during cold storage in kiwifruit 'Soreli'.CONCLUSION: Ozone treatment improves the efficiency of antioxidative system and storability of 'Soreli' kiwifruits. Industry 4.26 ± 0.08 (cdB) 3.75 ± 0.04 (abA) Capital letters reflect comparisons between different treatments. Small letters reflect comparisons between different times for the same treatment. Means followed by the same letter in the same column or line do not differ from each other according to the Tukey test (P < 0.05).J Sci Food Agric 2020; 100: 961-968

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Maintaining Antioxidant Potential of Fresh Fruits and Vegetables After Harvest

Cited by 48 publications

References 105 publications

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage

Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures

Response of antioxidant system to postharvest ozone treatment in ‘Soreli’ kiwifruit

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