Thermal inactivation of fungi in chestnuts by hot air assisted radio frequency treatments

Hou, Lixia; Kou, Xiaoxi; Li, Rui; Wang, Shaojin

doi:10.1016/j.foodcont.2018.06.016

Cited by 40 publications

(25 citation statements)

References 40 publications

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“…Additionally, regarding the HT samples, the increase of moisture content after the treatment was significantly higher (p < 0.05) than those registered after the OH treatments. The obtained moisture values agree with data of Gonçalves et al (2010), Neri et al (2010), Silva et al (2011), andHou et al (2018), who reported moisture values between 45 and 58% for chestnuts that were treated with boiling water, cold water, and radiofrequency, respectively.…”

Section: Effects Of Treatments On Chestnuts' Chemical Properties and Cooking Valuesupporting

confidence: 89%

“…The consumption of chestnut fruits has increased in recent years because of their interesting nutritional properties, unique flavor, and potential as a functional food (Bounous et al, 2002;FAOSTAT, 2020;Wang et al, 2020;Zhu, 2017). The chestnut kernel is low in protein and fat, contains several essential fatty acids, and is rich in starch-its primary component (Hou et al, 2018;Zhang et al, 2018;Zhu, 2016). Chestnuts are also an excellent source of vitamin C and are gluten-free (Ribeiro et al, 2007;Wang et al, 2020;Zhu, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Several alternative treatments have been studied with more or less success and reviewed by Zhu (2016). Some of the reported strategies are described as follows: (i) hot air (55-62°C) assisted by radiofrequency (6 kW, 27.12 MHz) followed by storage at 4-35°C and 95% relative humidity (RH) (Hou et al, 2014(Hou et al, , 2015(Hou et al, , 2018; (ii) microwaves at 420-900 W during 1.5-15 min (Wani et al, 2017;Zhang et al, 2018); (iii) natural air drying at 15-25°C and RH of 20-40% during ≥ 4 days (Wang et al, 2020;Zhang et al, 2018;Zhao et al, 2018); (iv) electron beam and gamma irradiation at 0-10 kGy followed of storage at 4°C and 90-95% RH (Barreira et al, 2012;Carocho et al, 2012Carocho et al, , 2014Fernandes et al, 2011a, b); (v) controlled atmosphere (150-300 ppb of O 3 or 15.20 kPa CO 2 and 3.04 kPa O 2 ) and storage temperature at − 1°C and 95% RH (Vettraino et al, 2019(Vettraino et al, , 2020; and (vi) packaging in a CO 2 -enriched and O 2impoverished atmosphere (10-80% CO 2 , 0.3-10.5% O 2 and N 2 as filler) followed by storage at 0 and 8°C (Fernandes et al, 2020a, b;Panagou et al, 2006;Peano et al, 2014). However, many of these studies have not evaluated the treatment efficacy in controlling the fungal load.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts

Hernández

Pereira

Ballesteros

et al. 2021

Food Bioprocess Technol

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Ohmic heating (OH) was evaluated as a post-harvest technology to improve chestnuts' shelf-life (Castanea sativa Mill.) by controlling molds and insect larvae proliferation. Chestnuts were processed by OH at 35, 45, and 55°C and compared with untreated fruits and the conventional hydrothermal technology (HT -50°C for 45 min), which is the process currently used by the chestnut industry. Shelf-life studies were carried out at different atmospheric conditions for 60 days: (i) 25°C and 40% relative humidity (RH); (ii) 5°C and 70% RH. The results show that the OH conducted at 55°C (OH-55°C), combined with storage at 5°C, was more effective in controlling molds and larvae growth than the other treatments. Moreover, under these conditions, chestnuts' shelf-life could be extended for 60 days without substantial changes in the fruits' color and texture. After the OH-55°C treatment, lower losses of some nutrients and vitamin C were registered compared to HT. This study demonstrates for the first time that OH has the potential to be used by the chestnut industry for the post-harvest disinfestation of this fruit.

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Section: Effects Of Treatments On Chestnuts' Chemical Properties and Cooking Valuesupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts

Hernández

Pereira

Ballesteros

et al. 2021

Food Bioprocess Technol

View full text Add to dashboard Cite

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“…Chestnuts are unusual nuts, having high water and low lipid contents, which makes them more susceptible to water‐related deterioration than to oxidation . However, even the other nuts may be susceptible to water‐related changes whenever they absorb water to an inadequately high a w .…”

Section: Stability Issues In Kernelsmentioning

confidence: 99%

In a nutshell: prospects and challenges on coatings for edible kernels

et al. 2020

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Edible kernels have been popular food items since ancient times. Although in‐shell nuts are naturally protected and relatively shelf stable, convenience demands require their commercialization in shelled form. However, whereas shelled kernels are more convenient, they are more exposed to oxygen, and thus more susceptible to oxidative rancidity and loss of crunchiness, which negatively affect the product acceptability. In this review, we discuss the role of edible coatings in extending stability of edible kernels, which is an opportunity to be better explored by the industry. The discussion also includes the role of antioxidants in the context of active coatings. Finally, future prospects and research challenges are addressed. © 2019 Society of Chemical Industry

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“…Several different postharvest environmentally friendly methods have been applied to preserve the nutritional and sensory properties of the fruits and vegetables, to keep the products fresh and to protect them against physiological and biological losses during postharvest periods . Specifically, for the storage of chestnuts, researchers tested, among other methods, the use of radio frequencies, controlled atmospheres and gamma radiation …”

Section: Introductionmentioning

confidence: 99%

Ozone gas as a storage treatment to control Gnomoniopsis castanea, preserving chestnut quality

et al. 2019

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BACKGROUND Chestnuts are gluten‐free, low‐fat, cholesterol‐free products. Postharvest decay reduces chestnut shelf life and can cause severe economic losses. In this study we investigated the effect of ozone (O3) gaseous treatment on chestnut rot caused by Gnomoniopsis castanea and the quality parameters of chestnuts. RESULTS The results showed that ozone treatment (150 ppb during the day, and 300 ppb during the night) reduced the decay of chestnuts and had a fungistatic effect on isolates of G. castanea. The exposure of chestnuts to ozone did not alter weight losses, sugar content and titratable acidity. The concentration of total phenolics decreased during the storage period, both for treated and untreated nuts. However, after 150 days of treatment the polyphenol content of the chestnuts exposed to ozone was significantly higher than in control nuts. CONCLUSIONS Our results suggested that ozone is an appropriate and economical tool to maximize the quality of chestnut shelf life, enabling it to be stored for long periods. © 2019 Society of Chemical Industry

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Thermal inactivation of fungi in chestnuts by hot air assisted radio frequency treatments

Cited by 40 publications

References 40 publications

Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts

Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts

In a nutshell: prospects and challenges on coatings for edible kernels

Ozone gas as a storage treatment to control Gnomoniopsis castanea, preserving chestnut quality

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