Nondestructive methods for determining the firmness of apple fruit flesh

Fathizadeh, Zahed; Aboonajmi, Mohammad; Hassan-Beygi, Seyed Reza

doi:10.1016/j.inpa.2020.12.002

Cited by 18 publications

(11 citation statements)

References 89 publications

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“…Fruit firmness is one of the important indicators for evaluating fruit ripeness and storage quality [ 35 ]. During the ripening and aging of the fruit, the firmness gradually decreases.…”

Section: Resultsmentioning

confidence: 99%

Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation

et al. 2022

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Bio-enzymatic grafting phenolic acid to chitosan derivative is an efficient and environmentally friendly molecular synthesis technology. In the present study, N-carboxymethyl chitosan (CMCS) was grafted with gallic acid (GA) using recombinant bacterial laccase from Streptomyces coelicolor as a catalyst. GA and CMCS were successfully grafted as determined by measuring amino acid content, Fourier transform infrared (FTIR) spectroscopy and ultraviolet-visible (UV-Vis) spectroscopy. Then, the effect of GA-g-CMCS coating on the freshness of strawberries at 20 ± 2 °C was explored. The physiological and biochemical quality indicators of strawberries during storage were monitored. The 1.5% GA-g-CMCS coating helped to protect the antioxidant properties and nutrients of strawberries and extend the shelf life. Specifically, it reduced the weight loss of strawberries during preservation (originally 12.7%) to 8.4%, maintained titratable acidity content (TA) residuals above 60% and reduced decay rate from 36.7% to 8.9%. As a bioactive compound, GA-g-CMCS has the potential to become an emerging food packing method. These results provide a theoretical basis and reference method for the subsequent synthesis and application of CMCS derivatives.

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“…Fruit firmness is one of the important indicators for evaluating fruit ripeness and storage quality [ 35 ]. During the ripening and aging of the fruit, the firmness gradually decreases.…”

Section: Resultsmentioning

confidence: 99%

Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation

et al. 2022

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“…The assessment of food quality using acoustic technique is characterized into two categories such as destructive and nondestructive. In destructive techniques, the sound produced during the test like compression test, puncture test, biting, or chewing are evaluated (Fathizadeh, Aboonajmi, & Hassan-Beygi, 2021). In the case of nondestructive techniques, the sample is energized by the impact or forced module and then the contact or noncontacting sensors acquire the signals and are processed by the processing module (Zhang, Wu, Zhao, & Wang, 2018).…”

Section: Acoustic Techniquementioning

confidence: 99%

“…Steps involved in acoustic vibration method for textural evaluation of food commodities (Adopted from Fathizadeh et al, 2021) detection of signals, and (c) a signal processing unit (Aboonajmi, Jahangiri, & Hassan-Beygi, 2015). Free vibrations in a system are generated when it resonates for a moment and then let it move freely without any resistance.…”

Section: Acoustic Techniquementioning

confidence: 99%

Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review

Mishra

Sahni

Pandiselvam

et al. 2023

Journal of Texture Studies

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Texture is an important sensory attribute that drives consumer acceptance of any food material. In recent times consumers' demand for high‐quality food urges food industries to provide food with consistent textural properties. However, texture measurement not just requires a trained sensory panel but also a considerable amount of time and effort. On the flip side, human observation could be subjective hence repeatability of the result may not be ensured and/or relied on. Contrary to that, objective methods for texture measurement are reliable and consistent, but are not suitable for in‐line application and also destructive in nature. The mentioned crisis has made industries opt for nondestructive texture analysis techniques. In the past decade, considerable research has been carried out on nondestructive texture analysis methods such as micro‐deformation, and acoustic and optical techniques, showing feasibility for in‐line applications. The current review focuses on the working principles and most recent applications of nondestructive techniques for texture analysis of food products. Moreover, a detailed review of contact and noncontact‐type texture measurement has been presented in this article. The literature survey is concluded with future research aspects and challenges involved in the commercialization of the nondestructive texture analysis techniques.

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“…It is one of the attributes upon which consumer acceptance is decided. Available tests are generally destructive tests that are not applicable to firmness-based grading [55].…”

Section: Emerging Techniques Of Measurement Of Firmnessmentioning

confidence: 99%

A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials

et al. 2022

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The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.

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Nondestructive methods for determining the firmness of apple fruit flesh

Cited by 18 publications

References 89 publications

Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation

Enhancement of Antioxidant Property of N-Carboxymethyl Chitosan and Its Application in Strawberry Preservation

Emerging nondestructive techniques to quantify the textural properties of food: A state‐of‐art review

A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials

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