Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata ‘Naulthong’)

Sitthitrai, Kamonporn; Ketthaisong, Danupol; Lertrat, Kamol; Tangwongchai, Ratchada

doi:10.1016/j.jfca.2015.06.001

Cited by 12 publications

(6 citation statements)

References 36 publications

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“…Harakotr et al (2014) found that the loss of antioxidants during cooking was higher when the kernels were pulled off the cob than when the whole cob was cooked. Similar results have been observed in multiple fresh-cut products (Gil et al, 1999;Hu et al, 2014;Sitthitrai et al, 2015;Todaro et al, 2015) where ascorbate is quickly oxidised after cutting.…”

Section: Discussionsupporting

confidence: 84%

“…Similar results were found by Riad, (2004) who reported that the antioxidant capacity decreased in kernels stored at 5 °C for 10 days, and this decrease was higher in kernels stored in air versus modified atmosphere. Also, sweet corn was found to have a bigger loss of antioxidants when stored in air compared to vacuum packed (Sitthitrai et al, 2015) These results illustrate the importance of ambient temperature and atmosphere during the supply chain and how these two factors can be manipulated to prevent quality loss and to extend sweet corn shelf-life.…”

Section: Discussionmentioning

confidence: 78%

“…Film selection has also been investigated in relation to postharvest losses in sweet corn (Aharoni et al, 1996;Manleitner et al, 2003;Rodov et al, 2000;Sitthitrai et al, 2015;Sousa et al, 2015). Temperature changes during shelf-life can make it challenging to maintain a suitable atmosphere within the package.…”

Section: Discussionmentioning

confidence: 99%

“…PPO may not have such a significant role in sweet corn postharvest. On the other hand, peroxidase in association with lipoxygenase has been reported to reduce the sweet corn quality and storability so, the precise handling of these enzymes should be considered when aiming to improve the product quality (Inglett and Gardner, 1971;Lee and Hammes, 2006;Rodriguez-Saona et al, 1995;Sitthitrai et al, 2015) We postulate that damage was the factor responsible for the pH changes in the cut end kernels. This reduced pH 5 in damaged kernels is a sign of the advanced decay of the tissue.…”

Section: Discussionmentioning

confidence: 99%

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Characterising the sweet corn postharvest supply chain: travel from Senegal to the UK

Sanchez

Taylor

2021

IJPTI

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Sweet corn (Zea mays L.) is a grain harvested before maturity and consumed as a vegetable. An optimal supply chain, to preserve sugars and antioxidant (AO) capacity is essential to maintain quality of sweet corn. The choice of packaging film plays an essential role, especially in products with a high respiration rate such as sweet corn. Sweet corn grown on a commercial farm in Senegal was sampled at the harvest day, at the UK arrival date following 12-14 d of shipping (packaging date), at the best before date (BBD) and five days after the best before date. The results showed that high quality preservation of sweet corn is possible along a complex supply chain from harvest in Senegal through transport to the UK. Results suggested that lower perforation films have a beneficial role in preserving antioxidant capacity. Furthermore, damaged kernels in the cut-ends of the cobs were shown to be the main factor reducing the overall quality of the product.

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Section: Discussionsupporting

confidence: 84%

Section: Discussionmentioning

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Characterising the sweet corn postharvest supply chain: travel from Senegal to the UK

Sanchez

Taylor

2021

IJPTI

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“…In addition, many researchers have shown that cold storage conditions in plant samples cause the reduction of antioxidant activity. (Oancea, Draghici, & Ketney, ; Sitthitrai, Ketthaisong, Lertrat, & Tangwongchai, ).…”

Section: Resultsmentioning

confidence: 99%

Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures

Bakır

Karadeniz

Ünal

2018

Food Science & Nutrition

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In this study, the antioxidant capacity of oyster mushroom (Pleurotus ostreatus) stored in five different temperature environments was investigated by DPPH (1,1 diphenyl‐2‐picryl hydrazyl) radical scavenging method. The antioxidant capacity results of oyster mushroom extracts were examined by spectroscopic measurements and expressed as percent of inhibition. The IC50 values of mushroom samples were calculated with DPPH method using calibration equations, and change in antioxidant properties was also tried to decipher by SEM images. The IC50 values of Pleurotus ostreatus for four different concentrations were also found in h+20°C > inh+4°C> inh−10°C> inh−20°C> inh−40°C, respectively. As a conclusion, the temperature factor of oyster mushroom in the range of −40°C to +20°C storage conditions is directly proportional to the change of antioxidant properties. The results have shown the importance of logistics and storage conditions in preserving the antioxidant properties of oyster mushroom and similar food samples.

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Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milk

et al. 2019

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Bioactive, antioxidant and enzyme activity changes in frozen, cooked, mini, super-sweet corn (Zea mays L. saccharata ‘Naulthong’)

Cited by 12 publications

References 36 publications

Characterising the sweet corn postharvest supply chain: travel from Senegal to the UK

Characterising the sweet corn postharvest supply chain: travel from Senegal to the UK

Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures

Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milk

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