scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

scholarly journals Effect of Aloysia citrodora Essential Oil on Biochemicals, Antioxidant Characteristics, and Shelf Life of Strawberry Fruit during Storage

Metabolites ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 256
Author(s):  
Habib Shirzad ◽  
Abolfazl Alirezalu ◽  
Kazem Alirezalu ◽  
Milad Yaghoubi ◽  
Bahareh Ghorbani ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Strawberry Fruit ◽  
Dpph Assay ◽  
Enzymes Activity ◽  
Antioxidant Characteristics

Strawberry fruits are highly susceptible to cold burning, resulting in low storage periods at low temperatures. Plant extracts or essential oils (EOs) can potentially be used as preservatives in fruits throughout the refrigerated period. In the present study, the biochemicals, antioxidant characteristics, and shelf life of treated strawberries with Aloysia citrodora essential oil (ACEOs) were evaluated during keeping time. The treatments were produced as follows: T1, control; T2, 250 ppm ACEOs; T3, 500 ppm ACEOs; and T4, 750 ppm ACEOs. Total soluble solids (TSS), weight loss, titratable acidity (TA), antioxidant activity (DPPH assay), total phenolic (TPC), flavonoid and anthocyanin contents (TFC), and enzymes activity (peroxidase and ascorbate peroxidase) were evaluated during the refrigerated period (5 °C with relative humidity of 85–90% for 20 days). The results revealed that weight loss and TA were reduced in all treatments during storage, being that the rates were lower in samples treated with ACEOs. TPC, TFC, TSS, antioxidant, and enzymes activity were higher in treated fruits than control.

scholarly journals Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation

HortScience ◽  
2017 ◽  
Vol 52 (6) ◽  
pp. 859-867 ◽  
Author(s):  
Junxin Huang ◽  
Robert Heyduck ◽  
Richard D. Richins ◽  
Dawn VanLeeuwen ◽  
Mary A. O’Connell ◽  
...  
Keyword(s):  
Vitamin C ◽  
Total Phenolic Content ◽  
Nutrient Dynamics ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Science Center ◽  
Mature Fruit ◽  
High Sucrose

Vitamin C profiles of 46 jujube cultivars were assessed from 2012 to 2015, and fruit nutrient dynamics of 10 cultivars during maturation were examined from 25 Aug. to 7 Oct. 2014 at 2-week intervals at New Mexico State University’s Alcalde Sustainable Agriculture Science Center and Los Lunas Agricultural Science Center. This is the first report in the United States profiling Vitamin C in jujube cultivars. The vitamin C content of mature fruit of 45 (of 46) cultivars ranged from 225 to 530 mg/100 g fresh weight (FW) plus ‘Youzao’ having the highest content of 820 mg/100 g FW at early mature stage. In general, drying cultivars had higher vitamin C content than fresh-eating cultivars whereas ‘Jinsi’ series (multipurpose) had relatively higher vitamin C content than others (>400 mg/100 g FW). Fruit vitamin C and moisture content decreased significantly during the maturation process. The average vitamin C contents of nine cultivars at Alcalde decreased more than 40% based on FW from 25 Aug. to 7 Oct. To maximize the vitamin C benefit, the ideal stage to consume fresh-eating cultivars is the creamy stage. Titratable acidity and soluble solids increased significantly during maturation. In mature jujubes, the titratable acidity and soluble solids ranged between 0.27% to 0.46% and 27.2% to 33.7%, respectively. Glucose, fructose, and sucrose content also rose significantly during ripening. Mature fruits contained 31–82 mg/g FW glucose, 32–101 mg/g FW fructose, and 53–159 mg/g FW sucrose among the cultivars tested. Based on sucrose contents, cultivars can be divided into two groups, “high-sucrose” (more sucrose than glucose or fructose) and “low-sucrose” (less sucrose than glucose or fructose). ‘Dagua’, ‘Honeyjar’, ‘Lang’, ‘Li’, ‘Maya’, ‘Sugarcane’, and ‘Sherwood’ belong to the “high-sucrose” group. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-reducing capacity in fruit decreased during maturation, and the total phenolic content of mature jujube was 12–16 mg gallic acid equivalent (GAE)/g dry weight (DW). For mature fruit, ‘Li’ and ‘Li-2’ had the highest DPPH-scavenging efficiency whereas ‘Sugarcane’, ‘So’, and ‘Lang’ had the lowest at Alcalde, NM.

scholarly journals Antimicrobial and aromatic edible coating on fresh-cut pineapple preservation

2014 ◽  
Vol 44 (6) ◽  
pp. 1119-1125 ◽  
Author(s):  
Raphaela Gabri Bitencourt ◽  
Arícia Mara Melo Possas ◽  
Geany Peruch Camilloto ◽  
Renato Souza Cruz ◽  
Caio Gomide Otoni ◽  
...  
Keyword(s):  
Essential Oil ◽  
Salmonella Enteritidis ◽  
Storage Time ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Psychrotrophic Bacteria ◽  
Antimicrobial Efficiency ◽  
Fresh Cut

The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint essential oil-containing coatings lessened psychrotrophic bacteria counts throughout storage. Counts of thermotolerant coliforms were not higher than 3.0MPN·g-1 in all treatments, whereas no Salmonella sp. was detected during the 6-day storage. Mint essential oil provided a strong flavor to the fruit, as shown by sensory evaluations.

scholarly journals Effect of Manihot esculenta Edible Coating Blended with African Basil (Ocimum gratissimum) Essential Oil on the Shelf-Life of Mango Fruits

2021 ◽  
pp. 17-30
Author(s):  
Decrah M. Nyangena ◽  
Phanice T. Wangila ◽  
Jackson K. Cherutoi
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Edible Coating ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Ocimum Gratissimum ◽  
Physico Chemical

Aims: To establish the shelf -life of mango fruits coated with unmodified and modified M. esculenta edible coating at low (4 ± 2°C) and room temperature (23 ± 2°C) conditions. Place and Duration of Study: The study was done at Moi University, School of Sciences and Aerospace studies, Department of Chemistry and Biochemistry between January 2021 and June 2021. Methodology: Ocimum gratissimum leaves essential oils was obtained by hydro-distillation method using Clevenger apparatus. Preparation and modification of the coating were homogenized at 70 ± 2 °C. Physico-chemical parameters including weight loss, titratable acidity (TA), Vitamin C concentration, total soluble solids (TSS), and pH were used to establish the fruits’ shelf-life. Results: The modified M. esculenta (cassava) starch coating (1.5%) treatment, their interactions and storage duration significantly affected the physico-chemical parameters of mango fruits. The modified coating-maintained TA 0.66%, 0.87%, reduced weight loss by 27.81%,14.62%, delayed the increase of TSS 7.50%, and pH 5.20, 4.93 while retaining the vitamins C 8.13 mg/100g, 15.09mg/100g concentration up to eighteen days and twenty-seven day of storage at 23 ± 2°C and 4 ± 2°C respectively. The distilled water treatment (control) reduced TA to 0.11%, 0.23%, increased weight loss to 47.12%, 24.21%, TSS 20.22%, 17.41%, and pH 8.21, 5.20 while retaining the vitamin C 3.74 mg/100 g, 8.13 mg/100 g concentration at 23 ± 2°C and 4 ± 2°C respectively. Conclusion: Results of the present study showed that M. esculenta edible coating incorporated with O. gratissimum essential oil extended the shelf life of mangoes up to eighteen and twenty-seven days of storage at room temperature (25 ± 2°C) and low temperature (4 ± 2°C), respectively. This treatment might be an effective farm-based post-harvest treatment in prolonging the shelf life of fresh produce while maintaining their physico-chemical parameters.

scholarly journals Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Miguel Angel De los Santos-Santos ◽  
Rosendo Balois-Morales ◽  
José Orlando Jiménez-Zurita ◽  
Irán Alia-Tejacal ◽  
Graciela Guadalupe López-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Weight Loss ◽  
Vitamin C ◽  
Shelf Life ◽  
Economic Value ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
High Concentration ◽  
Dpph Method

The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.

scholarly journals Phenolic compounds and phytochemicals in fruits of black mulberry (Morus nigra L.) genotypes from the Aegean region in Turkey

2018 ◽  
Vol 30 (1) ◽  
pp. 93-101 ◽  
Author(s):  
Volkan Okatan
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Morus Nigra ◽  
Almost Everywhere ◽  
Solids Content

Abstract Turkey is one of the most important centres of mulberry genetic resources and mulberries grow naturally almost everywhere in Turkey. This study was carried out to determine the most important phenolic compounds and phytochemical properties of mulberry (Morus nigra L.) genotypes collected from natural resources in 2016-2017 in the province of Uşak (Turkey). The investigated biochemical characteristics included: total soluble solids content (TSS), pH, titratable acidity, total phenolic content, vitamin C and antioxidant capacity (DPPH). The highest values of phenolic compounds, i.e. ellagic acid, rutin, quercetin, gallic acid, catechin, chlorogenic acid and caffeic acid, were as follows: 5.89, 133.60, 11.25, 40.90, 10.54, 97.59 and 21.93 g 100 g−1, respectively. The highest values of total phenolics, vitamin C content and antioxidant capacity determined in the investigated mulberry genotypes were 2977.30 mg GAE g−1, 31.34 mg 100 g−1 and 26.80%, respectively. The genotypes 64USA08, 64USA06 and 64USA10 can be recommended in terms of the most valuable chemical composition and used for future breeding purposes. It is desirable to take steps to implement an intensive programme for the preservation of Morus nigra L. biodiversity in Turkey.

scholarly journals Farklı Derim Dönemlerinin Kısa ve Nötr Gün Çilek Çeşitlerinde Meyve Kalite Özellikleri ve Fitokimyasallar Üzerine Etkileri

2015 ◽  
Vol 3 (7) ◽  
pp. 545
Author(s):  
Onur Saraçoğlu ◽  
Mustafa Özgen
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Anthocyanin ◽  
Phytochemical Content

In this study, the effect of different harvest period on fruit quality and phytochemical properties of short and day neutral strawberries was investigated. For this purpose, two day-neutral ('Fern', 'Kabarl') and four short day ('Camorosa', 'Sweet Charlie', 'Rubygem' and 'Festival') strawberry varieties were harvested at three different harvest period. Harvested fruits were analysed 15 and 30 days intervals for short and day-neutral varieties. Pomological analysis such as fruit size, firmness, fruit weight, titratable acidity (TA), total soluble solids (TSS), pH and total anthocyanin, total phenolic content and antioxidant capacity were studied. Results of the present study indicated that fruits from later harvest periods displayed smaller fruit size, lower pH and TSS content but higher TA and fruit firmness. Also, both short and day neutral varieties have higher phytochemical content at later harvest period in terms of total phenolics, total anthocyanin and antioxidant capacity.

scholarly journals Phytochemical composition of extracts from yerba mate chimarrão

2021 ◽  
Vol 3 (3) ◽  
Author(s):  
Vânia Zanella Pinto ◽  
Daniella Pilatti-Riccio ◽  
Edlaine Santos da Costa ◽  
Yasmine Miguel Serafini Micheletto ◽  
Ernesto Quast ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Yerba Mate ◽  
Flavonoid Content ◽  
Commercial Sample ◽  
Industrial Processing ◽  
Tea Infusions ◽  
Mate Tea

AbstractYerba mate is a tree natural from South America, traditionally daily consumed as hot (chimarrão) or cold (tereré) and roasted leaves (mate tea) infusions, being an important source of polyphenols and flavonoids in human nutrition. To produce bioactive-rich extracts from yerba mate, oven-dried leaves at 35 °C and three different commercial products, named M, T, and S, were extracted using different General Recognized as Safe solvents (distilled water (W), ethanol (E), and water: ethanol (1:1, v:v) (WE)). The yerba mate extracts were analyzed for total and soluble solids, titratable acidity, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The WE solvent resulted in the highest TPC and TFC. However, the commercial samples showed a higher concentration of phytochemicals than oven-dried leaves, and the commercial sample T showed the lowest content of total solids and the highest content of soluble solids (°Brix). The industrial processing of yerba mate aids the TPC and TFC preservation, resulting in extracts with superior phytochemicals concentration when compared with the oven-dried sample.

scholarly journals Effect of Storage Temperature on the Microbial Quality of Fura

2019 ◽  
pp. 1-6
Author(s):  
Jerry Ampofo-Asiama ◽  
Ernest S. Atsrim ◽  
Patrick Asiamah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Soluble Solids ◽  
Semi Solid

Fura, a semi-solid millet-based dumpling, is popularly consumed throughout West Africa. This work was aimed at evaluating the effect of storage temperature on the microbial and physicochemical properties of fura. Freshly prepared fura was stored at 30 and 4°C and sampled periodically to determine the changes in pH, titratable acidity, total soluble solids and total phenolic content. Additionally, the effect of storage temperature on the microbial (by enumerating aerobic mesophiles, lactic acid bacteria, Enterobacteriaceae, and yeast and moulds) quality was determined. Storage affected the acidity of fura with a decrease in pH and an increase in titratable acidity. The total soluble solids and total phenolic content were, however, not affected by storage temperature. Lactic acid bacteria were the predominant microbe present in fura. During storage at 30°C, faster growth of lactic acid bacteria and the other microbes was observed compared to storage at the lower temperature.

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

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