Retrospect and prospects of secondary agriculture and bioprocessing

Yadav, Sudesh Kumar; Kauldhar, Baljinder Singh; Sandhu, Pankaj Preet; Thakur, Karnika; Sucheta, .; Sharma, T. R.

doi:10.1007/s13562-020-00550-3

Cited by 12 publications

(3 citation statements)

References 49 publications

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“…Due to their high moisture content, fruits are highly perishable; therefore, the use of other preservation methods is necessary to increase their shelf-life and reduce product wastage and environmental problems [ 26 , 102 ]. Drying treatments are used to reduce the water activity of fresh fruits in order to extend their shelf-life.…”

Section: Technological Treatment Of Fruits and Fruit Productsmentioning

confidence: 99%

“…Nearly half of the horticultural produce (fruits, vegetables, and root crops) is wasted globally, reaching up to 60% [ 25 ]. Some authors report that major post-harvest losses (30–40%) occur in fruits and vegetables [ 26 ]. Food wastes imply significant greenhouse gas emissions that increase the challenge of climate change and impact food security [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

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Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

2021

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Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.

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Section: Technological Treatment Of Fruits and Fruit Productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review

2021

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“…India ranks as the world's second-largest producer of vegetables, with carrots (Daucus carota L.) holding a significant place in South Asian agriculture. This root crop, rich in vitamin A and minerals, has a lineage stretching back to ancient Greece and Latin origins, shaping its modern English name (Yadav et al, 2020) [21] . Carrots are celebrated not only for their nutritional value but also for their versatile culinary uses and numerous health benefits, ranging from antioxidant properties to potential anticancer effects (Ikram et al, 2024) [4] .…”

Section: Introductionmentioning

confidence: 99%

Evaluating carrot (Daucus carota L.) physical properties and static coefficient of friction for equipment design

2024

Int. J. Res. Agron.

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To facilitate the design of equipment for carrot harvesting and processing, this study aimed to determine key physical properties of carrots (Daucus carota L). The wet-basis moisture content of carrots was found to be 89%. Linear dimensions ranged from 62 to 186mm in length, with 88% falling within the 80-150mm length and 20-40mm diameter range. The mean mass and volume were measured at 111g and 115cm³, respectively. Carrot density, bulk density, and porosity were determined as 1122.44 kg/m³, 470 kg/m³, and 58.03%, respectively. The arithmetic mean and geometric mean diameters were 55mm and 44.96mm, respectively. Roundness, sphericity, and cylindricity were measured as 0.4540, 0.4675, and 0.5694, respectively, while the angle of repose and surface area were 44° and 40-60 cm², respectively. Additionally, the mean coefficients of static friction were observed to be 0.6114, 0.6990, and 0.7124 on stainless steel, galvanized iron steel, and mild steel surfaces, respectively.

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