Shelf-life and quality attributes in fresh-cut pear cv. Shahmive treated with different kinds of antioxidants

Abstract

Synthetic antioxidants can reduce postharvest losses, but consumers are concerned about chemical residues in the product. There is a growing interest in using natural compounds for the preservation of foods. In this study, the efficiency of juices or extracts obtained from three fruit species with high antioxidant activity as browning inhibitors was measured and then compared with that obtained from pomegranate by-product (PBP). The aim was to offer the most significant contributions concerning fresh-cut fruit preservation, using 'Shahmive' pear as the fruit model. Slices of pear were dipped in pomegranate juice (PJ) or extract (PE), kiwifruit juice (KJ) or extract (KE), grape juice (GJ) or extract (GE), PBP and chitosan before being stored at 4 °C. The total phenolic content of solutions ranged from 11 to 127.5 mg gallic acid/100 mL. Extracts of pomegranate peel and grape had the uppermost and the lowermost antioxidant activity (%DPPH), respectively. In comparison with other treatments including the control one, the minimum peroxidase (POD) activity, the maximum ascorbic acid content and the retention of firmness were seen in the fruit which was treated with kiwifruit extract. PJ ? GJ treatment decreased POD and polyphenol oxidase activity and improved L* and a* values in the slices. The use of fruit juice or extracts had no adverse effect on the sensory quality of slices, with the exception of samples subjected to PJ or GJ ? KJ treatments. Improving antioxidant capacity of fresh cut pear treated with KE and PJ ? GJ would have a big advantage of preventing enzymatic browning.

Physical, nutritional, and sensory quality of rice‐based biscuits fortified with safou (Dacryodes edulis) fruit powder

“…The peroxide index was neither affected by duration of storage, type of biscuit, nor packaging material. Safou biscuits recorded slightly lower peroxide index values compared to nonsafou biscuits as previously noted by Akbari, Gholami, and Ghobadi (2019). The lightness of biscuits was affected by neither storage duration nor packaging material.…”

Chemistry of enzymatic browning in longan fruit as a function of pericarp pH and dehydration and its prevention by essential oil, an alternative approach to SO2 fumigation

“…Enzymatic browning phenomenon currently gaining much attention from food industries for its safe prevention due to substantial economic loss. TH treated fruit have comparatively low BI until day 42, which indicated that TH could prevent phenolic compounds' oxidation due to its antioxidant activities (Akbari, Gholami & Ghobad, 2019).…”

“…Natural means have widely been studied as alternatives to sulfur dioxide treatments. Essential oils are plant-based extracts containing several volatile compounds having antioxidant, antimicrobial properties and diverse biological activities (Akbari, Gholami & Ghobad, 2019;Das et al, 2021;Hemeg et al, 2020). Thymol, menthol and eugenol were shown to reduce decay and increase total phenol, total anthocyanin and oxygen radical absorbance capacity (ORAC) in strawberries (Wang et al, 2007).…”

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber

“…In contrast, the fresh-cut cucumber coated with HPMC-LEO-A-P-NP had a considerable decrease in PPO activity with 77.6% inhibition, which helped to conserve both luminosity and color. The UV-C-HPMC-LEO-A-P-NP treatment produced the lowest PPO activity up to a maximum of 15 days, a finding likely related to the antioxidant effect of NP, which shows that antioxidants had a positive effect on PPO activity that decreased enzymatic browning in fresh-cut pears [48]. Our study shows that LEO-A-P-NP presented controlled released during storage, which helped to control deterioration reactions in the fresh-cut cucumber, and that disinfection with UV-C had a synergistic effect that contributed to controlling PPO activity.…”

“…The principal substrate of the peroxidases consists of phenols which, together with PPO, are responsible for the development of enzymatic browning in fruits and vegetables, including fresh-cut cucumber [48]. Figure 4b shows the POD activity for the different treatments.…”