The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs

Abstract

Dried fig (Ficus carica L. cv. Sarılop) is an important food commodity which has significant commercial value. This industrial fruit has comprehensive pre/postharvest treatments and needs an appropriate washing treatment by conserving its quality parameters. This study aimed to investigate the effects of individual and combined ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical, chemical and bioactive quality characteristics of dried figs. In this respect, total dry matter, water activity, total acidity, pH, texture and color properties, total phenolic content, antioxidant capacity, and low molecular weight carbohydrate composition were determined after washing treatments. The applied washing treatments had significant effects (p < .05) on physicochemical quality characteristics of dried figs without serious adversities. The NaCl bearing washing treatments negatively influenced hardness values and color indexes. The ultrasound and peroxyacetic acid diversely affected the bioactive properties of dried figs depending upon their single and combined use with varied parameter levels. Practical applications There are several risk factors that adversely affect the quality and global trade of dried figs. To eliminate or minimize these factors, industrial washing treatments are applied by mostly utilizing only sodium chloride solutions. However, traditional methods could be inadequate to accomplish such goals. Recently, the food industry focused on the use of effective and low cost washing treatments providing high decontamination effect as well as protecting desired quality attributes. It has been emphasized that the ultrasound technology is a promising application especially in the washing of fruit and vegetables. Furthermore, the combined use of ultrasound with sanitizing agents was reported to provide even better decontamination effect. In this study, the individual and combined washing treatments using ultrasound, peroxyacetic acid and sodium chloride were shown to preserve the physical and chemical quality characteristics of dried figs. The results of this study could be an insight for relevant researchers and food industries.

Thermal Treatment and High-Intensity Ultrasound Processing to Evaluate the Chemical Profile and Antioxidant Activity of Amazon Fig Juices

“…The assays showed excellent Pearson correlations: ABTS and DPPH (0.982); ABTS and CFT (0.988); DPPH and CFT (0.970). The juices showed similar antioxidant activity and phenolic compounds to those of the aqueous infusion of the fruits of F. palmata, hydroalcoholic extract of the fruits of F. carica and methanolic extract of the fruits of F. deltoidea [22,26,27]. Carotenoid content was not detected in the evaluated juices.…”

“…In addition, the minifig juices presented low levels of soluble solids (approximately 2.40 • Brix) when compared to the apple juices (approximately 12 • Brix) [9]. The juices showed higher acidity when compared to F. carica fruits (pH = 3.9 to 5.1) and lower • Brix (5.9 to 11.5) [21,22].…”

Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries

“…The surface color of the samples was measured in terms of L * (degree of lightness to darkness), a * (degree of redness to greenness), and b* (degree of yellowness to blueness) values using a chromameter (PCE-CSM 1, Germany). Total color difference (ΔE) values were also calculated (Gençdağ et al, 2021) using the following Eq. (1), where L 0 * , a 0 * , and b 0 * refer to the color parameters of the initial color values of samples:…”

“…Total phenolic content was determined according to the Folin-Ciocalteu method, and the total monomeric anthocyanin content was determined using the pH differential method described by Yılmaz et al (2015). Antioxidant capacities with DPPH and ABTS methods were conducted according to Gençdağ et al (2021).…”

The influence of processing technologies on the biological activity of carbohydrates in food

“…Ultrasound treatment has beneficial changes in food quality and physical and chemical properties ( Gencdag et al, 2021 ). Ultrasound treatment can represent a viable non-thermal technology for inactivating microorganisms in a mixture of fresh orange and celery juice while improving its stability and maintaining its freshness and quality ( Ruiz-De Anda et al, 2019 ).…”