The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

Teoh, Li Shing; Lasekan, Ola; Adzahan, Noranizan Mohd; Hashim, Norhashila

doi:10.1007/s13197-016-2275-z

Cited by 33 publications

(28 citation statements)

References 59 publications

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“…Several studies have investigated the effects of cold sterilization on the preservation of many fresh fruit, such as peach (Crisosto and Smilanick ), potato (Teoh et al . ), strawberry (Zhang et al . ) and mango (Gonzalez‐Aguilar et al .…”

Section: Introductionmentioning

confidence: 99%

“…Recently, nonthermal sterilization technique has been applied in various aspects of the food industry, such as food pretreatment and food preservation, based on their antifungal, nontemperature rise, highly efficient and without toxic residue abilities (Moreau et al 2008;Ramos et al 2013). Several studies have investigated the effects of cold sterilization on the preservation of many fresh fruit, such as peach (Crisosto and Smilanick 2002), potato (Teoh et al 2016), strawberry (Zhang et al 2011) and mango (Gonzalez-Aguilar et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Zhou

Wang

et al. 2019

J Appl Microbiol

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Aims This study aimed to compare the effects of cold plasma (CP), ultraviolet (UV‐C) and aqueous ozone (AO) on Botrytis cinerea and explore their application in preserving blueberry. Methods and Results The effects of CP, UV‐C or AO on B. cinerea were investigated. Results showed that three treatments effectively inhibited the growth of B. cinerea, increasing cell membrane penetrability and causing the leakage of cytoplasm and nucleic acid. Scanning electron microscopy showed that CP caused the mycelium fold and collapse depression; UV‐C caused the mycelium shrivelled; mycelium treated with AO appeared to fold and break. In the in vivo test in blueberry, all treatments effectively inhibited the growth of micro‐organisms, maintained qualities and enhanced antioxidant activities in blueberry during postharvest storage. Conclusion Cold plasma, UV‐C and AO effectively inhibited the growth of B. cinerea and significantly extended the shelf life of blueberry. Based on in vitro and in vivo tests, CP showed better effects to preserve blueberry compared with other treatments. Significance and Impact of the Study Our findings revealed the effective mechanisms of CP, UV‐C and AO to inhibit B. cinerea in vitro. CP exhibited better application potential to preserve fresh fruit than traditional sterilization methods such as UV‐C and AO.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Zhou

Wang

et al. 2019

J Appl Microbiol

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“…Prestorage exposure of fresh fruits to shortwave ultraviolet radiation (UV-C) has been successful in reducing decay, controlling natural infections, reducing respiration rate, controlling rot development, and maintaining overall quality in postharvest fruits and vegetables [8,9]. UV-C was also proven to delay ripening in postharvest fruits and vegetables [10].…”

Section: Introductionmentioning

confidence: 99%

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

Lin

Lasekan

Saari

et al. 2017

Journal of Food Quality

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This study compared the effect of application of edible coating on or before ultraviolet treatment on postharvest longan fruits. The treated longan fruits were examined for weight loss, respiration rate, surface color changes, enzymatic activities (PPO, POD, and PAL), and total phenolic contents throughout the 7 storage days at ambient temperature. In addition, coat homogeneity was examined and cell structure of longan flesh at the end of storage was observed. The results showed that when UV was applied before coating (i.e., chitosan or carrageenan), it had relatively lower PPO and PAL activities and retained higher TPC in longan pericarp. However, the changes in enzymatic activities did not affect the surface lightness and browning index as they were more influenced by the type of coating, in which combination treatments with carrageenan showed higher surface lightness and lower browning index compared to treatment combinations containing chitosan. However, when UV treatment preceded coating, the combinations of UV plus chitosan coating produced lower PPO and PAL activities and retained better cell structure with less damage than the combinations of UV plus carrageenan coating. UV plus carrageenan coating showed relatively higher weight loss and respiration rate, with cell structure exhibiting bigger intercellular spaces at the end of storage. Therefore, application of UV treatment followed by chitosan coating was found to be the best treatment combination for controlling enzymatic activities and reducing senescence rate of longan fruits.

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“…No difference ( p > 0.05) was observed in L* values at UV‐C doses ranging from 0.010 to 0.065 J/cm 2 , and from 0.016 to 0.127 J/cm 2 , while UV‐C at 0.199 J/cm 2 resulted in higher ( p < 0.05) L* values than UV‐C doses equal or below 0.065 J/cm 2 . The results of L* values may be explained by UV‐C‐induced protein denaturation leading to exposure of hydrophobic groups and increased free water changing meat surface reflectance (Bak, Lindahl, Karlsson, & Orlien, ; Koutchma et al, ; Teoh, Lasekan, Adzahan, & Hashim, ; Truong, Buckow, Nguyen, & Stathopoulos, ). Similarly, Lázaro et al () and Degala, Mahapatra, Demirci, and Kannan () also observed an increase in L* values by UV‐C treatment at 0.10 and 0.04–0.14 J/cm 2 in chicken meat and goat meat, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

Canto

Monteiro

Costa-Lima

et al. 2018

Journal of Food Safety

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Non‐UV‐C dose and 0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2 were applied in inoculated agar plates and in inoculated caiman (Caiman crocodilus yacare) meat to investigate the reduction of Salmonella spp. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters (L*, a*, b* values, and ΔE) and lipid oxidation. The most effective Salmonella spp. reductions ranged from 6.72 to 7.13 log cfu/g, and from 2.47 to 2.88 log cfu/g in inoculated agar plates and caiman meat treated with 0.105–0.199 J/cm2 and 0.065–0.199 J/cm2 (p < 0.05), respectively. However, these doses increased (p < 0.05) L* values and lipid oxidation, while decreased (p < 0.05) a* and b* values. Therefore, UV‐C at 0.016 J/cm2 is an alternative technology to improve the bacterial quality of caiman meat without negative effects on oxidative parameters. Practical applications Salmonella spp. is a potential disease agent being the pathogen more commonly detected in meat and meat products. UV‐C has easy implementation in meat industry, low cost, rapid application, and lack of toxic wastes, which could be an alternative for food industries to produce high‐quality food products without the use of chemical agents to meet consumers demand. Otherwise, UV‐C may induce oxidation depending on type of food, lipid profile, and dose applied, which would limit the meat quality and their industrial application. In this study, eight UV‐C doses (0.005, 0.010, 0.016, 0.037, 0.065, 0.105, 0.127, and 0.199 J/cm2) were applied in inoculated agar plates and caiman meat to investigate Salmonella spp. reduction. Moreover, noninoculated caiman meat was submitted to the same treatments and was evaluated for color parameters and lipid oxidation. UV‐C at 0.016 J/cm2 is an alternative technology to improve bacterial quality of caiman meat without altering the oxidative parameters.

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The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

Cited by 33 publications

References 59 publications

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

Effects of cold plasma, UV‐C or aqueous ozone treatment on Botrytis cinerea and their potential application in preserving blueberry

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

Effect of UV‐C radiation on Salmonella spp. reduction and oxidative stability of caiman (Caiman crocodilus yacare) meat

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