Technologies in Fresh-Cut Fruit and Vegetables

Velderrain-Rodríguez, Gustavo R.; Quirós-Sauceda, Ana Elena; Aguilar, Gustavo A. González; Siddiqui, Mohammed Wasim; Ayala-Zavala, J. Fernando

doi:10.1007/978-3-319-10677-9_5

Cited by 14 publications

(12 citation statements)

References 134 publications

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“…In addition to the beneficial effects to health, the presence of the phenolic compounds are important from the commercial point of view because these substances have a potential food protecting capacity due to the antimicrobial and antioxidant activities. This increases the shelf-life of the product [37].…”

Section: Application Of the Enzyme Extract In Strawberry Juice Treatmmentioning

confidence: 99%

Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation

Sandri

Silveira

2018

Beverages

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In this study, different concentrations of the inducer (pectin) and the carbon source (glucose) were evaluated as components of the culture medium for the production of pectinases by Aspergillus niger. Furthermore, it evaluated the stability of the enzymes produced with respect to the temperature and the enzyme extract produced was tested for the clarification of strawberry juice. The highest pectinolytic activity (68 U/g) was obtained at a concentration of 6% (w/w) of pectin in the absence of glucose in the medium. Pectinases activity has shown high stability at 20 • C and 30 • C while a gradual decrease of activity was observed when the temperature rose. A reduction of about 50% of the total pectinases activity was measured at 50 • C after 60 min of exposure. The experimental enzymatic extract was compared with a high-quality commercial product for the clarification of strawberry juice. Similar data were obtained for turbidity and viscosity reduction. The enzymatic treatment led to a reduction of about 60% in the turbidity and 40% in the viscosity of the juice. After the enzymatic treatment, the total phenolic compounds, total anthocyanins, and antioxidant activity were preserved. The results obtained in the present work indicate the potential of the enzymes produced for using in fruit processing.Beverages 2018, 4, 48 2 of 10 Aspergillus niger. Teixeira et al. [7] described a repression of endo-PG and exo-PG production in Aspergillus japonicus when concentrations of glucose, pectin, and sucrose were above certain levels.A. niger pectinases are the most widely used in industries because these species have the GRAS (generally regarded as safe) status so that the metabolites produced by this strain can be safely used [8].Considering the promising opportunities that this species might offer to the food industry, the present study was carried out to assess the production of pectinases by A. niger LB-02-SF in experiments carried out with different pectin and glucose concentrations. Furthermore, the stability of these enzymes was evaluated at temperatures from 20 • C to 70 • C and the enzymatic extract was evaluated for treating strawberry juice. Materials and Methods MicroorganismA. niger LB-02-SF from the culture collection of the Institute of Biotechnology of the University of Caxias do Sul (Brazil) was used in the experiments. The strain was propagated in glycerin agar medium and incubated at 30 • C for five days. After this period, the sporulated cultures were stored at 4 • C or used for the inoculation of culture media.

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Section: Application Of the Enzyme Extract In Strawberry Juice Treatmmentioning

confidence: 99%

Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation

Sandri

Silveira

2018

Beverages

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“…The rate of contamination of FFVP after processing (cutting or wounding) is greater when compared to those of whole fruits and vegetables [73,74]. This has been largely attributed to high moisture content in the fruits and vegetables as well as wound occurring in the tissues due to processing [75].…”

Section: Prevention Of Contamination Safety and Hygiene Practices Dumentioning

confidence: 99%

“…Microbial biofilms are thus able to attach, grow and spread to any surface with the cells associated with the biofilms possessing an advantage in growth and survival over planktonic cells. Growth and survival advantage over planktonic cells by biofilms has been attributed to the formation of exopolysaccharide matrix which surrounds the biofilms, thereby building a wall against the environment and protecting the biofilms from sanitizers [74,78].…”

Section: Prevention Of Contamination Safety and Hygiene Practices Dumentioning

confidence: 99%

Processing and Preservation of Fresh-Cut Fruit and Vegetable Products

Jideani¹,

Anyasi²,

Mchau³

et al. 2017

Postharvest Handling

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Fruits and vegetables are plant derived products which can be consumed in its raw form without undergoing processing or conversion. Fresh-cut fruits and vegetables (FFV) are products that have been cleaned, peeled, sliced, cubed or prepared for convenience or ready-to-eat consumption but remains in a living and respiring physiological condition. Methods of preserving FFV to retain its wholesomeness includes washing with hypochlorite, hydrogen peroxide, organic acids, warm water and ozone for disinfestation and sanitization; use of antimicrobial edible films and coatings; and controlled atmosphere storage and modified atmosphere packaging of fruits and vegetables. Exposure of intact or FFV to abiotic stress and some processing methods, induces biosynthesis of phenolic compounds and antioxidant capacity of the produce. Conversely, loss of vitamins and other nutrients has been reported during processing and storage of FFV, hence the need for appropriate processing techniques to retain their nutritional and organoleptic properties. FFV are still faced with the challenge of quality retention and shelf life preservation mostly during transportation and handling, without impacting on the microbiological safety of the product. Hence, food processors are continually investigating processes of retaining the nutritional, organoleptic and shelf stability of FFV.

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“…However, eighty per cent of all adults from low‐ to middle‐income countries consume less than a half of this recommendation (Hall et al ., ), which is not enough to confer any protection against chronic diseases including cancer. The minimal processing industry of fruits and vegetables has contributed greatly to reduce this public health problem; however, there are many challenges for food technologists to prolong the shelf life of fresh‐cut fruits and vegetables because they deteriorate rapidly once placed on the market and so, additional technologies are needed to preserve the quality of fruits, such as the use of edible coatings or freeze drying (Velderrain‐Rodríguez et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Radical scavenging and anti‐proliferative capacity of three freeze‐dried tropical fruits

Olivas-Aguirre

González‐Aguilar

Velderrain-Rodríguez

et al. 2017

Int J of Food Sci Tech

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Summary Tropical fruits are rich in antioxidant and anticancer phytochemicals, but their nutraceutical potential could be enhanced by drying technologies. Mango cv. Ataulfo, papaya cv. Maradol and pineapple cv. Esmeralda ripe pulps were freeze‐dried (−42 °C, 0.12 torr, 48 h) and their physicochemical and phytochemical profile, radical scavenging and antiproliferative capacity evaluated. The content of soluble solids, phenolic compounds and ascorbic acid was higher in mango (16.1oBrix, 9.9 mg GAE per g and 9.6 mg g−1) than in papaya/pineapple, but the later had more flavonoids (0.45 ± 0.05 mg QE per g). A fruit‐specific phenolic profile was detected by HPLC‐ESI‐QTOF‐MS, being shikimic (mango), chlorogenic (papaya), and protocatechuic (pineapple) acids the most abundant. Mango was the strongest radical scavenger and showed antiproliferative capacity (IC50, μg mL−1) in RAW 264.7 (100.7), HeLa (193.1) and L929 (138.5) cell lines. Papaya and pineapple extracts showed no antiproliferative activity. Freeze‐dried mango is a ready‐to‐eat functional food with better cancer preventing properties than papaya or pineapple.

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Technologies in Fresh-Cut Fruit and Vegetables

Cited by 14 publications

References 134 publications

Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation

Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation

Processing and Preservation of Fresh-Cut Fruit and Vegetable Products

Radical scavenging and anti‐proliferative capacity of three freeze‐dried tropical fruits

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